Roasted butternut squash, beetroot and mixed peppers with avocado on a bed of rocket, olives, radishes and tomatoes.
Peppers and beetroot roasted in olive oil. Butternut squash deseeded, drizzled with olive oil and coated in cayenne pepper and roasted until soft.
Dressing: equal measures of Tamari (gluten free soy sauce), extra virgin olive oil and apple cider vinegar.
Ingredients: gluten free rolled oats, cashew and pecan nuts, chia and pumpkin seeds, unsweetened desiccated coconut, cinnamon and ground ginger and coconut oil.
Mix all the dry ingredients in a bowl and then add melted coconut oil – sufficient to coat the ingredients. Spread out on a baking tray and pop in to a hot oven for 5-10 minutes.
Allow to cool and then put in to a storage jar. If not devoured, it will stay fresh for a couple of weeks.
Serves 2
Ingredients: 1 onion – chopped, 2 peppers – deseeded and chopped, can of chopped tomatoes, 2 tsp of turmeric, 1 tsp paprika, 2 chicken breasts, chicken stock and coconut oil.
Method: Heat coconut oil in casserole dish and seal the chicken breasts. Add the onions, peppers and spices and cook for a couple of minutes.
Add the tomatoes and sufficient stock to cover the chicken and veg.
Place in oven on low heat and cook for a couple of hours.
Ingredients:
110g Gluten free plain flour
1 egg
1/2 pint whole milk
Pinch of salt
Method:
Make a well in centre of flour, add salt and egg and mix. Gradually add milk to make batter.
Make pancakes in usual way. I have assembled with full fat Greek yoghurt, fresh raspberries and blueberries.
I always like to make a cheese sauce with a bit of a ‘bite’. Having made my roux from glutenfree flour and butter, once the milk is added, I then add a generous teaspoon of English mustard and a dash of tabasco sauce. I also sprinkle chilli flakes on to the top of the dish.
A simple but delicious snack
Ingredients:
85%+ Good quality dark chocolate
Nuts, seeds and dried fruits of your choice chopped in to smallish pieces
Here I chose pecan and cashew nuts, pumpkin, chia and flaxseed and chilli flakes.
Melt the chocolate in a bowl over boiling water. Add all the ingredients and mix. Spread out on to baking paper and pop in the fridge to harden. I keep mine in the fridge.
Here I used coconut flakes, chopped dried apricots, pistachio and cashew nuts.
I have a new obsession in my life…kefir. Having read many articles, seen many recipes and heard great things about this product I decided to try it. My first hurdle was to locate it. I eventually found a supermarket that stocked it – after many, ‘What’s that?’ responses to my queries around which aisle it was in.
What is Kefir?
Kefir is a cultured, creamy product made from any type of milk. It is made from gelatinous white or yellow particles called ‘grains’. These grains ferment the milk.
Why Kefir?
As well as beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. It is rich in vitamin B12, B1 and vitamin K.
I now ensure I drink kefir every day – in smoothies or neat.
Glass of Kefir and piece of coconut bark (recipe posted).
My next step is to locate ‘grains’ and start making kefir myself …
Mid – April I purchased some kefir grains – came by recorded delivery!
I now have Kevin the kefir grains working hard and providing me with a new batch of Kefir every 2 days.
Put 1/2 avocado, 300ml Kefir and 2 tsps of peanut butter into the blender. Blitz.
This is with no added sugar – if sweetness is required, blend with 1 tsp of stevia (to remain fructose free) or 2 medjool dates.
Flaked mackerel, avocado, tomatoes and roasted butternut squash on a bed of baby spinach leaves.
Roasted butternut squash: deseed and cut the squash in to chunks (keep skin on). Drizzle with olive oil and sprinkle with cayenne pepper. Roast.
When cooked and whilst hot, mix in to salad leaves.Add all other ingredients.
Ingredients 1 large onion chopped, 1 leek sliced, 2/3 carrots sliced, 2/3 parsnips sliced, 6 glutenfree sausages, sage leaves, 250ml cider, about 450ml vegetable stock, 1 or 2 tsps mustard, pepper to season and coconut oil for frying. Method Put sausages into oven to brown. On the hob, heat coconut oil in a casserole dish and fry onions until soft. Add the other ingredients. Remove browned sausages from the oven, slice and add to the casserole. Ensure sufficient stock added to cover all the ingredients. Cover and cook in oven on a low heat (Aga - bottom oven) for about 2 hours. Half an hour before eating increase temperature of oven to about 180c (Aga - middle of hot oven) and remove lid. Serve with sweet potato mash / celeriac mash - needed to soak up the delicious gravy.
Jo's food bites. 