I hope you had a productive day today, mine was just crazy busy with our builders, some appointments, cooking and of course writing and developing recipes for you guys.
So I’m getting straight to business as my book club is waiting for me to arrive in 5 minutes and we have three fantastic books to discuss ( I know, I can’t keep up with myself either…)
Anyway, I had a gorgeous lunch today with both my daughter and husband, which both happened to be at home today as one was sick and the other worked from home, to my delight!
We had roasted vegetables with Miso and Tahini dressing. I used the veggies that I had in my fridge and you can do the same (actually I did send my husband to the green grocer for some aubergines, I knew it will come handy to have him at home today!). You can swap and add any vegetables you like e.g. cauliflower, beets, broccoli etc. but remember if you are on a strict diet for weight loss some of the vegetables are starch and you are only allowed a hand full a day (e.g sweet potato, butter nut, parsnip, carrots, beetroot ).
I also made the dinner, I promised yesterday and am still licking my lips from the range of flavours it had : the lime and chilies; coriander and ginger; garlic and coconut milk , oh my, that was sooo good!! I made a Green Thai Chicken Curry and served it on a raw cauliflower rice that I prepared yesterday as you remember?
So here are the recipes , please keep trying them, post some photos and let me know your thoughts.
Roasted vegetables with miso-tahini dressing
- ½ butternut, diced
- 3 shallots, quartered
- 1 red pepper, sliced
- 1 small sweet potato, sliced
- 1 aubergine, diced
- 2 courgettes, sliced
- 4 garlic cloves, sliced
For the dressing:
- ½ cup tahini
- 2 tbsp miso
- ½ lime juice
- 2 tbsp rice vinegar
- 1 tbs tamari
- 2 tsp toasted sesame oil
- 1/3 cup water
- 1 bunch of coriander, finely chopped
- salt and black pepper to taste
- Pre heat oven to 200C.
- Place all vegetables in a roasting pan with a baking sheet, spray with some oil spray and sprinkle with some black pepper.
- Roast in the oven for 30-35 minutes, mixing once half way through roasting.
- Once ready turn on the grill for 5 minutes to get some more colour.
- Meanwhile make the dressing by mixing all the ingredients in a jar.
- Roast some pine nuts, watch them closely so that they won’t burn.
- Serve the roasted vegetables in a bowl topped with the dressing and pine nuts.
Green Thai Chicken Curry
- 1TBS Coconut oil
- 1 TBS Sesame oil
- 500gr skinless Chicken breast
- 125 gr Mangetout / sugar snap /green beans
- 1 small tin Bamboo Shoots
- 400ml Coconut Milk
- 1 Lime, juice
For the curry paste:
- 3 Green Chillies, de-seeded and chopped
- 4 Spring Onions, chopped
- 6 Garlic cloves, roughly crushed
- 3 cm Ginger, roughly chopped
- 2 stalks of lemon grass, roughly chopped
- 30 gr coriander
- 4-5 Kaffir lime leaves
- 1 Lime, zest and juice
- 2 TBS Tamari Sauce
- 1 TBS Olive Oil
- 1 tsp Coriander Seeds, crushed or coriander powder
- 1 tsp Ground Cumin
- 1 tsp coarsely ground Black Pepper
- Cauliflower rice
- Coriander leaves
- 1 Red Chillie, de-seeded and finely chopped
- Cut the chicken into thin strips.
- Place all of the curry paste ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks or freeze.
- Place a large pan or wok over a high heat. Add the coconut and sesame oils and then carefully drop in the chicken. Add the green curry paste and stir-fry for about 5 minutes.
- Pour in the coconut milk and simmer for 20-25 minutes until thickened slightly.
- Add the mangetout or beans and bamboo shoots and stir well. Simmer for 3 minutes.
- Add the lime juice into the pan.
- Serve with cauliflower rice, topped with the chopped red chili and some coriander leaves.
I’m running now to discuss some books with a glass of some green tea and fruits.
Two Healthy Cookies