PLEASE NOTE THAT THESE RECIPES ALSO MAKES PROVISION FOR GLUTEN/WHEAT AND DIARY/CASEIN ALLERGIES
WE ALSO STEER AWAY FROM USING TOO MUCH SUGAR
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TIPS FOR ENCOURAGING FUSSY EATERS
FISH CAKES WITH MASHED POTATO
FISH WITH ORANGE SAUCE
1-2 kg of white fish fillets
3/4 cup of orange juice
3 spring onions, diagonally sliced
25 ml lemon juice
38 ml olive oil (divided in half
2 ml ground ginger
2 ml Himalayan Salt
seasoned flour (rice, almond or normal)
Place the fish in a shallow baking dish
Combine orange juice, spring onions, lemon juice, half the olive oil, ginger and salt
Pour over the fish and marinate for 30 minutes
Dip the fish in seasoned flour, saute in the remaining oil until the fish flakes
Turn halfway through cooking time
Remove the fish and keep warm
Add the marinade to the pan and reduce to thalf the volume
Pour over the fish, garnish with orange slices
1 Head of fresh broccoli or frozen florets
12.5 ml butter
38 ml pecan nuts (3 table spoons)
2 ml Himayalan Sea Salt
2 ml pepper (optional)
Steam the broccoli for about 4 minutes until crispy-tender.
Plunge ice-water to stop the cooking process and drain
Heat the butter in a pan on medium until melted
Add the broccoli, pecans, salt and pepper.
Cook, stirring gently for 2-3 minutes until thoroughly heated.
CARROTS WITH HONEY AND GINGER
2 large carrots, peeled and cut into chunks, rounds or slices
5 ml honey
25 ml olive oil or 5ml butter
Pinch Himalayan salt
Pinch ground black pepper
5ml fresh ginger, peeled and minced or a little ginger powder
Place the carrots, half the oil/melted butter, seasoning and honey in a bowl and coat well
Heat the remaining oil or butter in a pan
Saute the minced ginger until it turns light brown
Add the carrot mix and saute until soft (approximately 10 minutes)
CINNAMON SPICE GRANOLA
125 ml cashews
375 ml pumpkin seeds
250 ml almonds
125 ml sunflower seeds
250 ml raisins
2.5 ml salt
1 ml nutmeg
30 ml cup honey
62.5 ml coconut oil
Grind cashews, almonds and 250 ml of the pumpkin seeds into a coarse nut flour
Mix with the remaining ingredients, except the coconut oil and honey.
Melt the coconut oil and honey over low heat, add and mix well
Press into casserole dish and bake 18-20 min or till browned.
Cool, crumble mixture. Serve with almond milk.
Options: serve with oats that has been soaked overnight
Serve with chopped apples and/or bananas
*All nuts taste best and are more nutritious when soaked overnight then placed on an oven tray and dried in the oven on 150 degrees for 12 hours. DELICIOUS!! (do sunflower seeds separately for this recipe)
ALMOND RICE PUDDING
2 cups rice
5 cups almond milk
1/4 cup sugar or xylitol (replacement for sugar)
toasted and sliced almonds for garnish
Combine the rice, almond milk and sugar/xylitol in a pot
Cook as you would any rice, but leave it a little liquidy
Serve garnished with sliced almonds
COCONUT MILK ICE CREAM
For a chunky version of this nourishing ice cream, stir a cup of chopped peaches or strawberries into the mixture before transferring it to the freezer.
Stir the mixture every hour to break up the crystals.
4 egg yolks
1/2 cup of sugar or xylitol
1 can light coconut milk
1 can regular coconut milk or coconut cream
10 ml vanilla extract
In a large bowl, wisk the yolks and sugar together until pale yellow for 1-2 minutes.
Add the light and regular coconut milk and wisk again until well combined
Transfer the coconut mixture to a medium pot and cook over medium heat for about 8-10 minutes
until just thickened and mixture coats the back of a spoon.
Do not let the mixture boil.
Remove the pot from the heat and stir in the vanilla.
Transfer the contents of the pot to a bowl and chill until cold.
Place in the freezer.
Stir the mixture every hour to break up the crystals and freeze for another 2 hours