Homemade fish fingers with red cabbage, radish & carrot salad

Serves 4

Ingredients

500g fish

1-2 tsp each of garlic and onion powder (not onion or garlic salt)

¼ cup approx. of LSA (ground linseed, sunflower seeds, almonds) You can use your favourite crumbs here, gluten free crumbs, coconut, sesame seeds etc..

¼ red cabbage- sliced/shredded very fine

2 medium carrots- peeled and grated

6-8 radishes- grated

It's quicker to use the slice and grater attachment on your food processor

mayonnaise, about  1/3 of a cup

Mix the veg and mayo together.

Method

In a food processor, blitz up your fish and powders, until fairly smooth. On a lined baking tray with edges, sprinkle over some of your crumbs to cover the bottom. Put your fish mixture onto the crumbs and press with your hands to form a square or rectangle. Make sure it is right up against the edges. It should be about 1 cm thick of fish. Sprinkle over more crumbs to coat the fish. Cut into fingers and coat the edges if you can. Put in the fridge until you need them. In a large pan heat some ghee/coconut oil and cook on a medium heat 2 minutes each side. Serve up with your salad, some petite tomatoes and avocado and extra mayo to dip your fish fingers in.

Homemade mayonnaise

Makes 1 cup

Ingredients

1 egg yolk
1 tbsp apple cider/ white wine vinegar plus a little extra to add if you need it after you taste it
1 tsp dijon mustard a little extra to add if you need after you taste it
1 cup of light olive oil, you can use your favorite oil, extra virgin olive oil is very strong tasting, beware!

In a bowl place your egg yolk, mustard and vinegar together, then whisk and slowly add your oil, continue whisking until all the oil is used. Taste it and add more mustard and vinegar if you need it. Season with salt. If it is too thick you can add a little water. You can add garlic, herbs, saffron etc to flavor it.

 

Coconut chocolate scented with cinnamon and maple syrup

Ingredients

 

50g shredded/desiccated coconut

3 tbsp raw cacao powder

2 tsp ground cinnamon

2 tbsp coconut oil

4 tbsp butter

2 tbsp maple syrup

Method

Melt butter and coconut oil in a pot. Then add the rest of the ingredients and mix well. Pour onto a tray lined with baking paper and put in the fridge to firm up then you can cut into squares, or you can put in chocolate molds. These can be left on the bench or stored in the fridge depending on if you prefer your chocolate firm or soft. Instead of the coconut you could use something puffed like puffed rice, puffed millet etc…you can also put chopped dried fruit such as craisens, dates, figs etc..

Buckwheat and blueberry pancake stack with cashew cream and maple syrup

Makes 12

Ingredients

½ cup of buckwheat flour

½ cup of blanched almond flour

4 eggs

2 tsp your choice of sweetener, I used Norbu, made from the monkfruit

1 tsp baking powder

2-4 tbsp your favourite milk

1 cup fresh or frozen blueberries

cashew cream and maple syrup to serve

Method

Whisk everything together except the blueberries and milk. Add 1 tbsp milk at a time until you get a thick batter consistency.

Heat some butter in a large pan and spoon in to make 4 small pancakes. Put a few blueberries on top of each one, cook for 1 minute or so until golden brown, and then flip over for another minute. Repeat 3 times until the pancake mix is used up. Layer pancakes with the cashew cream and drizzle with maple syrup. You should have about 12.

5 minute green goddess soup

Serves 1

If you have some tomatoes that need using look no further, try this 5 minute fresh soup

Ingredients

1/2 lebanese cucumber

1 cup chopped tomatoes

1 handful of baby spinach leaves

1 clove garlic

1 tbsp extra virgin olive oil

small handful basil/mint leaves (optional but recommended)

Salt and pepper

Blend everything together and season well. Drizzle some more olive oil over and you can crumble feta over if you want.

Cashew Cream

 Makes 1 cup

This can be used as a crepe filling or cake filling (using less liquid)

This makes a nice substitute for yoghurt to top your breakfast with.

To get that yoghurt tang use ½ tsp of lemon juice per tbsp. of cashew cream.

½ cup raw cashew nuts

2 cups of hot water

1 medjool date, pitted. You can leave out the date if you want to use it in a savory dish.

Method

Soak nuts for half an hour then drain, reserving ½ cup of the liquid. Process the nuts, liquid and date until very smooth and creamy. To use as a cake filling or similar you can use less liquid and maybe use another date. You could add some cacao if you want a chocolate hit!

Meatballs with hoisin gravy, vegetables & a cashew/sesame sprinkle

Serves 4

Ingredients

500 mince, I used pork mince

1 tsp Herbamare or a really good shake of salt and pepper

¼ cup of hoisin sauce

1 tsp chinese 5 spice

1 tsp minced ginger

2 cups of beef/chicken bone broth or beef/chicken stock

4 celery stalks, sliced thin on an angle

2 capsicums, sliced

2 bunches of bok choy (or other Asian veg) washed, ends sliced off and chopped into

3 cm slices

¼ cup of roughly chopped cashew nuts

1 tbsp sesame seeds

Method

In a bowl mix the mince with the herbamare/salt & pepper, mix with your hands until it is a little sticky then roll into 20 balls. This is about 1tbsp each. Put in fridge until you need them.

Hoisen gravy

In a large pan mix the hoisin sauce, ginger, chinese 5 spice and broth. Simmer for 5 minutes until has reduced by about half and has thickened like gravy. Set aside. Alternatively you can just add 1 cup of broth and use a sprinkle of tapioca flour until you achieve the thickness you want. By reducing the 2 cups of broth though you get a more intense flavour.

Method

 

In a pan heat a little coconut oil and brown your meatballs, this takes about 2 minutes, then add your hoisen gravy and simmer for 5-7 minutes. While that is simmering cook your vegetables.

In a wok heat 1 tbsp coconut oil and stir fry your celery and capsicum for 1-2 minutes, add your bok choy and stirfry for a further 1-2 minutes, until it has wilted. Serve up the veg and top with 5 meatballs and spoon over the gravy then sprinkle over your cashew nuts/sesame seeds. You can serve with some coriander if you want.