320g crunchy veg , such as asparagus, baby corn, broccoli, leek, Chinese, red or white cabbage, pak choi, carrot
1 clove of garlic
2cm piece of ginger
1 large free-range egg
olive oil
1 chipolata
1 rasher of smoked streaky bacon
4 fresh or frozen raw peeled prawns
1 teaspoon tikka paste
1 tablespoon low-salt soy sauce
1 teaspoon mixed seeds
1 teaspoon chili jam
Instructions
Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
Put a large non-stick frying pan or wok on a medium-high heat.
Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
Add the soy, then toss in the egg ribbons.
Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
1/4 cup unsweetened coconut yogurt or coconut cream
Instructions
Heat a stockpot or Dutch oven, over medium-high heat. Once hot, add in the sausage. Stir and chop the meat until you have sausage crumbles. Transfer to a plate and leave 1 tablespoon of grease in the pot. If there is no grease, add 1 tablespoon olive oil to the pot.
In the same pot with grease or olive oil, melt 1 tablespoon of the ghee/fat. Add the diced carrots, celery, and onion and sauté 5-7 minutes or until tender. Add garlic and sauté 30 seconds more.
Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper to taste, and 1 more tablespoon of ghee/fat. Mix well, and add in the broth. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the potatoes are fork-tender.
Meanwhile, boil the diced white sweet potato in 2 cups of water (or more to cover) until fork-tender, approximately 10-12 minutes. Drain and add it to a blender with ⅔ cup of water to start, and ¼ cup coconut yogurt. Blend until well-combined and smooth, it should yield 2 cups, if it’s too clumpy and not blending, add more water as needed.
Pour the cream sauce into the soup and stir. Reduce heat to low and return the sausage into the soup, stirring and letting everything meld for 30 seconds or so. Season to taste with salt and pepper and garnish as you’d like with fresh chopped parsley, serving right away!
⅓ to ½ cup sun-dried tomatoes, patted dry and chopped (to taste)*
For the egg base
12 large eggs
⅓ cup unsweetened plain almond milk
½ teaspoon fine sea salt
¼ teaspoon pepper
Instructions
Preheat the oven to 176ºC. Generously grease a 9×13 inch baking dish with nonstick spray and set aside.
Add the olive oil to a large skillet set over medium heat. When hot, add in the onion, bell pepper and salt and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
Working in batches, add in the spinach and cook until wilted. Remove from the heat, then stir in the sun-dried tomatoes. Taste and season with additional salt as needed.
In a medium-large bowl, whisk together the eggs, milk, salt and pepper until well combined and smooth.
Transfer the veggie mixture to the prepared baking dish and spread evenly, then pour the egg mixture over the top.
Bake for about 25 to 30 minutes, until the eggs are cooked through, set and appear puffed (the center should also only jiggle just a tad if you give it a gentle shake).
Remove from the oven and let cool for about 10 minutes before digging in. If you run a butter knife gently around the edges, the egg slab will release easier from the pan.
1kg boneless skinless chicken thighs cut into chunks
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can canned coconut milk
1 can canned tomato sauce
chopped cilantro, rice and naan bread for serving
Instructions
Heat a large heavy-bottom skillet over medium-high heat and add the olive oil.
Once the skillet is heated add the onion and garlic. Saute for a moment, until fragrant.
Add the ginger, turmeric, garam masala, cumin, chili powder, red pepper flakes, cinnamon and lime juice. Stir everything around to toast the spices.
Add the carrots and red pepper, and saute until the vegetables are slightly soft.
Season the chicken pieces with salt and pepper and add them to the skillet with the veggies, stirring everything together well as the chicken begins to cook.
Add the tomato sauce and coconut milk and stir well to combine.
Reduce the heat to medium and cover the skillet, letting the chicken cook for about 15 minutes, or until the chicken is cooked through completely. Remove the lid and cook for an additional 5 minutes or so, reducing the sauce slightly.
Serve over cooked rice with some fresh cilantro, and naan bread (optional).
