Products

15 Nov

Here is some ideas on what product’s you can buy and try

Roasted Vegetable and Cauliflower Rice

15 Nov

Ingredients:

  • 1 cauliflower (or raw cauliflower rice)
  • 2 tablespoons of tomato puree
  • 1 teaspoon of Bolognese seasoning
  • Various vegetables ( I used courgette, peppers, red onion)
  • handful of pumpkin seeds
  • coconut oil for frying

If your cauliflower is not already prepared into ‘rice’ then break the cauliflower into florets and remove most of the stems.

Either use a food processor to blitz (small pulses)

Mix the tomato puree and season together in a small bowl.

Add the coconut oil to the frying pan and add the cauliflower. Lightly stir fry until all cauliflower is warmed. add in the tomato puree seasoning mix.

Fry for a couple more minutes stirring in all the paste and coating all of the cauliflower rice.

Place the cauliflower onto a plate.

Add a little more coconut oil to the pan and fry the finely chopped remaining vegetables ad lightly fry until tender.

Add to the tomato cauliflower throw in the pumpkin seeds and mix together.

 

Serve with some green leaves (here I used spinach)

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Cashew and Green Bean Rice

15 Nov

A simple meal that can be eaten hot or cold so ideal for taking to work or on the go.

Ingredients:

  • 150g Pre-cooked brown basmati rice
  • 50g frozen garden peas
  • 50g of green beans
  • handful of cashews
  • 1 teaspoon of coconut oil to fry

Heat the coconut oil in the frying pan and add the frozen green beans and peas and fry until tender.

Add the rice and continue to fry until rice is warmed throughout.

Transfer to a dish and add the cashews, pepper and salt ( I use pink Himalayan crystal salt) and serve.

This can be eaten hot or cold. Frying the rice gives a nicer flavour and texture but you could use just boiled rice of you prefer.

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Green Vegetable Soup

07 Nov

We all know the old saying ‘eat your greens’ so here I have made a soup with the green vegetables I had left over in the fridge.

I added a couple of potatoes for thickness.

Ingredients:

  • 175g Garden peas
  • 150g kale
  • 4 spring onions
  • 2 medium potatoes skins on
  • 2 gluten free vegetable stock cubes

Add any green vegetables you like!

I use a slow cooker to prepare my soups you can pick them up quite cheap at Asda, Tesco, Argos etc for under £20.

Add all ingredients to the slow cooker and add boiled or cold water. Adding boiled water reduces cooking time but if you are leaving it all day you can add cold.

I add enough water to NOT cover the veg but equal height so I can make a thick soup. More water can be added later if needed.

 

This one I blended in my food processor but a hand blender is cheaper in the same shops above and usually less than £10.

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