Category Archives: gluten free

Cheese stuffed baked smoked cod

Posted in eggs, Fish, food, fructose free, functional food, gluten free, healthy eating, healthy fats, meat free, pescatarian, Uncategorized by

14 05 16

This is so simple to make and absolutely delicious.

Pre heat oven to Gas mark 5 / 190 c

Ingredients:

1 fillet of smoked cod per person

Gruyère cheese

Fresh dill

Method:

Simply mix some chopped dill with the Gruyère cheese. Spread a layer on to the underside of the cod fillet and roll up. Secure with a stick.

Wrap loosely in tin foil and place on a baking tray. Cook in the centre of the oven for 10 – 15 minutes.

I served this with in season new potatoes, quail eggs from my lovely ladies and pan-fried asparagus topped with parmesan.

 

Turmeric milk

Posted in drink, food is medicine, fructose free, functional food, ginger, gluten free, healthy eating, healthy fats, superfood, turmeric, Uncategorized by

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A delicious drink that is packed full of goodness and very simple to make.

Ingredients:

Mug of full fat milk

1 1/2 tsp turmeric powder

1 tsp cinnamon / piece of cinnamon stick

1 tsp ground ginger / finely chopped cm piece of fresh ginger

Pinch of black pepper

Method:

Put all the ingredients in to a saucepan and heat gently bringing to the boil. Remove from  the heat and if you have used fresh ginger and cinnamon stick – strain the liquid.

Drink and enjoy – I often have this with a piece of 85% dark chocolate.

 

Pea and feta fritter

Posted in eggs, food, gluten free, healthy eating, meat free, Uncategorized, vegetables, vegetarian by

Ingredients:

Cup full of frozen peas – cooked and cooled

1 red chilli – deseeded and finely chopped

3 spring onions finely chopped

Juice of half a lemon

100 ml of milk

Gluten free plain flour

3 eggs

1 tsp baking soda

Seasoning – salt, pepper, 1 tsp cayenne pepper

Small block of feta cheese cut in to small chunks

Method:

Put milk, eggs and lemon juice into a jug and mix well. Add onions, chilli, peas and seasoning and baking soda. Add a tbsp at a time of flour and mix well. Continue to add flour until a thick batter consistency achieved.

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Heat and lightly oil (coconut oil or olive oil) a frying pan or griddle and spoon mixture on to the heated surface. Cook for a couple of minutes on each side until golden.

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Serve with home-made dip of cucumber chopped in to small cubes and mixed with Greek yoghurt.

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Salad – quail eggs, fresh figs, mozzarella and tomatoes

Posted in eggs, food, food is medicine, gluten free, healthy eating, meat free, salad, superfood, Uncategorized by

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There is something so delicious about fresh figs in a salad. Quail eggs are little powerhouse packets of goodness – I am so lucky to have my own hardworking ladies.

I served this salad on a gluten free wrap  and added shredded cabbage, onion and carrots- once rolled was difficult to eat but well worth the challenge!

Avocado salsa

Posted in food, gluten free, healthy eating, salad, side dish, superfood, Uncategorized, vegan, vegetarian by

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Ingredients:

1 avocado  – cut in to cubes

1 papaya peeled – deseeded and cut in to cubes

1 small red onion  – chopped in to small pieces

Handful of fresh coriander – roughly chopped

2 red chillies  – deseeded and cut in to small pieces

Juice of 1 lemon and lime

Method:

Put all ingredients in to a bowl and mix gently

 

Sprouting

Posted in food is medicine, fructose free, gluten free, healthy eating, meat free, salad, superfood, Uncategorized, vegan, vegetarian by

In the 70’s and 80’s it was trendy to have various pulses sprouting in jars around the house. I remember having jars of alfalfa and mung beans everywhere…along with the obligatory mustard and cress on cotton wool – slightly yellowing and curled at the edges. I did this because ‘everyone else’ did. I did enjoy them but the ‘fad’ soon ended.

Now, all these years on, once again I have jars with sprouting pulses in cupboards and in dark corners.  This time however, I do it not only because I enjoy eating them but also because I know the health benefits that eating them brings.

I know that soaking and sprouting de-activates the acids and enzyme inhibitors present in the pulses preventing them from growing until the conditions are favourable. This de-activation then enables our bodies to digest and absorb the vitamins and minerals more readily.

Now I sprout a wide variety of legumes – lentils, chickpeas, quinoa and (of course my old favourite) mung beans,  to name few.

                                  Green lentil                    Quinoa                              Mung bean

I’m yet to try chia seeds – I’m sure they will but am just not sure how to as when they are soaked they get a mucilaginous coating. Any advice?

Red pesto

Posted in dressing, food, gluten free, healthy eating, meat free, superfood, Uncategorized by

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Ingredients:

1/2 cup drained sundried tomatoes

Handful fresh basil

1/2 cup grated parmesan

1/2 cup pine nuts

1-2 cloves of garlic

1 red chilli pepper (optional)

1/2 cup extra virgin olive oil

Method:

Using a food processor blend tomatoes, basil and garlic in to a coarse paste.

Add all the remaining ingredients and blitz for 10 seconds.

 

 

Cauliflower, quinoa and chick pea bake

Posted in food, gluten free, healthy eating, meat free, superfood, Uncategorized, vegetables, vegetarian by

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Preheat oven to 180c / Gas 4

Ingredients:

1 cup of rinsed and cooked quinoa

1 cauliflower cut in to small florets

1 tin of chick peas – drained

Coconut oil

1 tsp turmeric

2 tsps cumin

1 teaspoon cayenne pepper

(or any combination of your favourite spices)

Method:

Arrange the cauliflower, chickpeas and quinoa on a baking tray and sprinkle with the spices. Dot the mixture with coconut oil. Place in oven. After 10 mins remove and gently turn the ingredients to ensure all coated with coconut oil. Return to oven and bake until cooked and  – about 30 mins.

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Perfect eaten on its own or served with a poached egg on top. Also a great alternative accompaniment for a curry. Delicious cold as well.

 

Date and walnut cake

Posted in cake, food, gluten free, specialised diet, superfood, Uncategorized by

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Preheat oven to 180c / Gas 4

30 x 23 cm cake tin (12 x 9 inch) greased and lined

Ingredients:

250 g stoned and chopped dates

40 g butter

300 ml boiling water

3 large eggs (2 if using non gluten-free s r flour)

350 g gluten-free self-raising flour

150 g dark muscovado sugar

150 g chopped walnuts

125 g ground almonds

Method:

Soak the dates in the boiling water – allow to cool

Mix all other ingredients together and add the soaked dates (I don’t drain the liquid off)

Bake in the centre of the oven for 50 mins – 60 minutes or until cake is firm to touch

Turn out and cool.

I don’t add icing to my cakes but a lemon icing would taste good with this cake – topped with walnuts.