I’ve been craving bhajis that are not deep-fried and finally got my wish with this lovely oven-baked recipe. This recipe is slightly adapted from one by Susanna Booth in the Guardian. Great for a buffet, finger food for a party, as a starter, or cold for a picnic. Everyone’s happy to eat it and take seconds. They
don’t need to know that its both gluten-and dairy-free! I like these just as much cold as hot.
NB some mango chutneys contain malt vinegar, which contains gluten, so read the label carefully before you buy.
Makes 15-20
For the bhajis
300g cauliflower
2 medium leeks, green and white parts
1 tbs olive oil (or, even better, virgin coconut oil)
100 gram (chickpea) flour
1 rounded tsp (teaspoon) ground turmeric
1 level tsp ground coriander
1 level tsp ground cumin
A pinch of Himalayan or Atlantic Sea Salt
80ml water
2 tsp mango chutney (make sure it’s a gluten-free one that does not contain malt vinegar) OR 2 rounded tsp St Dalfour or Follain no added sugar apricot jam and a pinch of ground ginger OR 2 tsp unsweetened mango puree (you can do this by blitzing the mango for the dip and reserving 2 tsp for the actual bahjis).
2 rounded tsp tomato puree
Olive oil (or even better, virgin coconut oil) for greasing the baking tin
For the dip
100g natural soya yoghurt (or natural yoghurt or thickened kefir for for milk-eaters)
Half a ripe mango
1 rounded tbs (tablespoon) mango chutney (again, make sure it’s gluten-free)
5 fresh large mint leaves
1. Preheat the oven to 180C. Wash and prepare the cauliflower and leeks. Dice the cauli into tiny pieces; cut the leeks lengthways and then into thin slices. Sweat all the veg in the olive oil in a heavy bottomed pan, covered with a lid, for 5-10 minutes until just softened.
2. Put the gram flour, spices and salt in a bowl. Add the water, chutney and tomato puree and mix to a smooth paste. Add the sweated vegetables and stir until everything is well coated. It will be very thick.
3. Drizzle a little olive oil over a taking tray. Rub with a spatula or brush to coat the whole surface.
4. Dollop the bhaji mix on the tray 1 tbsp at t time. Flatten them a little with the back of a spoon, spatula or fishslice.
5. Bake for 10-15 minutes until slightly browned. Take the tray from the oven, then flip each bhaji over using a fish slice. Bake for another 10-15 minutes until golden. You can eat them hot or cold.
6. Make the dip by blitzing the chutney, mango, mint and yoghurt together in a mini food processor or else use a bowl and stick blender. Refrigerate for up to a day before serving.
Variation:
I made an imitation mango chutney for this recipe by mixing a few things I had in the cupboard: 1 1/2 tbs St. Dalfour apricot jam, a pinch of onion salt, a large pinch of each of dried garlic and ground coriander and 1/2 teaspoon of distilled or wine vinegar.
Why this is better for you: Gram (chickpea) flour is a good source of protein to help keep you feeling fuller for longer. Leeks are rich in inulin, which helps feed good gut bacteria. Good bacteria are important for all aspects of your health from weight management to clear skin and good digestion and absorption of nutrients. Because these bhajis are baked rather than deep fried which means they don’t toxic heated polyunsaturated oils. In cooking, coconut oil is even better for you then olive oil. This is because coconut oil is less damaged by heating then olive oil. coconut oil is rich in medium chain triglycerides, which can help boost energy because the body digests them very easily. Amazingly, coconut oil is used by your body directly to make energy rather then being stored as fat in your body. This makes it a better tool for weight management than many other oils. Herbs and spices such as turmeric, cumin and coriander have well-documented anti-inflammatory properties and a great health boost for anyone who cares about their health, fitness or skin.
I stole this salad from a newspaper and adapted it to include some protein (flaked almonds) so you’re not just getting a huge blood sugar spike from all the fruit. This makes a lovely starter before a winter stew of some sort. Or else make a big platter of it for a buffet meal. The colours are stunning. Pomegranates are still in season in January (they start in November in Asian shops and good greengrocers). If you can’t get pomegranates then either increase the orange to a whole one or substitute a tablespoon of goji berries soaked overnight in clean water.
2 large handfuls baby spinach, washed and dried
1 tbs pumpkin seeds (for SC diet initial 12 weeks use almonds instead)
1 tbs flaked almonds
1/2 a small orange
A fresh pomegranate (you will use 1/4 to half of the seeds)
Dressing:
3 tbs virgin hazelnut or walnut oil (or use extra v. olive oil at a push)
Juice of 1 small orange
Freshly ground black pepper
Pinch of Himalayan/Atlantic Sea Salt
1. On a very low heat in a heavy bottomed pan, gently dry the pumpkin seeds and flaked almonds, until they seem dry and the pumpkin seeds are slightly swelled. It is better to eat nuts and seeds raw but this light toasting does make them super delicious. Remove from the heat as soon as they are slightly dried and crispy.
2. While this is happening, whack your whole pomegranate all over with a wooden spoon or a pestle for a few minutes. This loosens the seeds. Then cut it in half and pick out the ruby-coloured seeds.
3. Cut your orange in half across its equator, cut off the skin and pith with a sharp knife. Cut the remaining piece in half, then slice as thickly or as thinly as you feel like.
4. Mix your dressing in a screw top jar and shake to amalgamate.
5. Now put half the pomegranate seeds, the orange, spinach, and at least a tablespoon of dressing in a large bowl and toss until coated and glistening.
6. Divide between two plates, adding more pomegranate seeds if you think there’s not enough for your liking. Sprinkle over the almonds and pumpkin seeds. Enjoy…
Why this is good for you: Spinach, like all dark green leafy veg, is rich in folic acid. Folic acid is important for your liver, helping keep your skin clear and healthy. Its also important for your mental health, helping reduce stress levels. Pomegranates are high in antioxidants and the raw, virgin cold-pressed oils are a good source of omega 6 oils and vitamin E for beautiful skin. Don’t forget to keep your virgin nut/seed oils in a cool dark place in an airtight bottle, so the delicate beneficial oils don’t get damaged. Pumpkin seeds are a rich source of methionine (and zinc) which helps clear heavy metals and other toxins from the body. Almonds are high in calcium and magnesium for good stress management and clear skin.
This is a lovely, warming dhal, the earthiness balanced by the lemon juice (my other yellow split pea dhal recipe uses tomato and apple to lift it). Make a double portion and freeze half for another dinner. I’m eating more of this sort of meal in the run-up to the great Christmas splurge in a couple of weeks.
Make a double quantity and store leftovers in the freezer for another time.
For 2:
100g (about half a large mug) dried yellow split peas
1.5 cm fresh ginger, grated on the fine side of your grater
1 onion, peeled and chopped
1 dsp coconut oil
1 level tsp cumin, ground
½ tsp turmeric
1 clove garlic, crushed or chopped
2 bay leaves
1 level tsp mixed spice
Juice of ½ lemon
Freshly ground black pepper
1. Cook the split peas in 3 times their volume of water along with the ginger, until tender (do not allow to dry out completely). This takes around 15 minutes.
2. Meanwhile, sweat the onion in a covered pan with the oil and 1 dessertspoon of water, when the onions are translucent, add all the spices, bay leaves and garlic and stir for a minute.
3. Add the split pea mixture (you may need to drain off some water) and cook until the split peas are beginning to crumble.
4. Add lemon juice and black pepper to taste
Serve with:
4 large handfuls of steamed vegetables eg. sliced kale, green beans, Brussels sprouts, wilted spinach and, if you like, some starchy carbs like roasted squash wedges, celeriac or turnip. If you are NOT on the SC diet, some brown rice is another option.
Why this is good for you Garlic and spices are profoundly anti-inflammatory. This is partly because they help reduce numbers of disease-causing bacteria in your intestine while also promoting growth of helpful species. But spices also contain polyphenolic substances. These stimulate your body to increase antioxidant activity to keep you in peak condition and delay the ageing process. Split peas, garlic and onions contain soluble fibre which feeds beneficial bacteria. The peas are also rich in magnesium needed for great stress management, good sleep and beautiful skin (amongst other things).
This pastry with its rich butteryness will give you an “I can’t believe it’s not normal pastry” moment. This pastry works brilliantly for an apple tart, a steak and kidney pie or your Christmas mince pies. The original recipe ( by Elizabeth Barbone on seriouseats.com) used sorghum flour which gives the best texture. I’m using this to make mince pies this year and instead of a pastry lid will sprinkle on my (Gluten-free) Crumble topping for mince pies (also on this blog).
Makes 1 large 28cm tart (with pastry base and lid) or two tart bases or steak and kidney pie tops (for a pie to serve 4). The pie in the picture has myself and my husband’s initials on it (in case you were wondering).
75g millet flour
75g sorghum flour (if you can’t get this use brown rice flour)
55g oat flour (I make this by blitzing gluten-free oats in my coffee grinder or mini food processor)
1 rounded teaspoon xanthan gum
225g butter, cut into small pieces
2 tablespoons xylitol (only if you want a sweet crust – personally I don’t like sweet pastry)
3 to 8 tablespoons water
A little flour for rolling out: white rice flour or tapioca flour work well, or use a commercial gluten-free flour blend.
Food processor method:
In the bowl of a food processor, combine dry ingredients. Pulse to combine. Add butter. Pulse to combine. No large pieces of butter should remain. This takes about ten short pulses. Transfer mixture to large mixing bowl. Add 3 tablespoons water and stir, using a wooden spoon. If mixture is dry, add more water, one tablespoon at a time.
By hand method:
Whisk together dry ingredients in large bowl. Add butter. Using either your hands or a pastry cutter, cut butter into flour mixture until no large pieces of butter remain. Add 3 tablespoons water and stir, using a wooden spoon. If mixture is dry, add more water, one tablespoon at a time.
To make a tart or pie base or lid:
Divide dough in half and wrap with plastic wrap. Chill for one hour. Remove crust from the refrigerator and allow to come to almost room temperature. Cut two pieces of parchment 12 by 18-inches. Lightly flour one piece of parchment, silicon or greaseproof paper with white rice flour. Center the dough on the paper. Generously flour the top of the dough. Roll dough into a large circle, about 11-inches. Invert the pie plate over the dough. Slide your hand between the counter and the parchment paper. Place your other hand on the bottom of the pie pan. In one quick motion, flip the dough and pan over. Press dough into the pan. Carefully pull the paper off the dough. If any of the dough rips apart, press it back together. Trim edges, crimp if desired. For a double crust pie, repeat process. Quickly flip rolled out dough onto the top of filled pie or roll dough around the rolling pin and transfer it to the top of the pie. Bake pie at the time and temperature the pie recipe directs.
Unlike normal delicious pastry, this uses all wholegrains so is packed with minerals and vitamins. If you want lots of energy and vitality, keep grains and other starchy carbs (eg potatoes) to no more than 25% of your lunch and dinner. Half your plate will be non-starchy veg if you want lots of energy, clear skin and a slim shape. Because of the huge amount of butter, this pastry is intended as a treat, not a daily staple.
I love to eat this when the weather gets cold and we want comfort food in the evening. This was a family favourite cooked by my mother for many years. Kids seem to like it though you might need to omit hot chilli and cayenne and use paprika instead. Make a large batch and store leftovers in the freezer for future ready-meals.
If you don’t like kidney beans then borlotti, cannellini or butterbeans will work just as well.
For 4:
225g (1 large mug) dried red kidney beans (or 2 tins sugar free kidney beans, drained and rinsed)
1250ml water for boiling (if using dried beans)
1-2 dsp extra virgin olive oil
225g/1 very large onion, finely or roughly chopped
2 large cloves garlic, crushed
450g mixed veg, chopped (eg. red/green peppers, carrot, celery, turnip, runner beans, green beans, courgettes)
Heaped tsp dried basil
Rounded tsp ground cumin
½ tsp cayenne pepper
½ tsp chilli powder (optional – avoid if you don’t like hot spices)
400-500g passata (sieved tomatoes) OR a 400g can tomatoes, liquidized/mashed
2 tbsp tomato puree
3 tbsp red wine (optional)
Stock (liquid reserved from cooking the beans) or water
Juice of ½ lemon (optional)
Freshly ground black pepper and Himalayan or Atlantic sea salt
1. If using dried beans: Soak the beans overnight in filtered water, drain and rinse well. Bring to the boil in fresh water and boil fast for at least 10 mins so any protease-inhibitors are destroyed (you can give yourself an awful cramp and tummy upset if you don’t do this when cooking beans). Then cover the pot and simmer for a further 35-40 mins or until the beans are soft – cooking time varies. If you find the water tends to boil over, it helps to add a teaspoon of olive oil. When the beans are soft, drain and reserve the stock for use later.
2. Put the onion and garlic in a large heavy bottomed saucepan with 1 tbs olive oil and 1 tbs of water, cover with a lid and sweat for a few minutes until translucent. Then add the chopped vegetables, beans (if using tinned, do not add till later), basil and spices. Stir well, then cover and sweat (on low heat) 5 mins
3. Next add tomatoes/passata, tomato puree, red wine and 1/4 pint of the stock/water.
4. Bring the mixture to the boil, cover and simmer for 20 mins until the veg are softened.
5. Add the lemon juice and seasonings, tinned beans (rinse well first)or cooked beans. Increase the stock level if you like your casseroles fairly liquid then cook for a further 10-15 mins until the vegetables are tender.
Serve with:
A green salad or steamed broccoli.
Some cooked quinoa, millet or brown rice is nice with this (but avoid all of those if you are on the SC diet!). The quinoa in particular, with its 11% protein, will keep you fuller longer. If you are on the SC diet, just put a few more carrots and turnip or celeriac in the casserole for extra carbs.
My one minute guacamole: mash a ripe avocado or two with a pinch of Himalayan or Atlantic sea salt. Add fresh lime juice to taste (one lime is usually enough for two small avocados) and if you like, a pinch of chilli or a chopped red chilli.
Why this is good for you: Taking a break from meat and having vegetable protein instead provides food for your good gut bacteria. Maybe that is part of the reason why a semi-vegetarian diet helps people live longer. Herbs and spices all have medicinal qualities as they encourage antioxidant activity in our body – good news for reducing inflammation, helping your skin and your intestines. They also help suppress disease-causing bacteria in your gut while encouraging the growth of helpful species.
This is another really quick dinner for when you don’t have a lot of time or inclination to cook. I never really liked flat fish much before seeing how Nigel Slater cooked it in his book, “Real Fast food”. Use plaice, sole or lemon sole, which will take a bit longer as it’s more robust. The same treatment is also lovely for fancy flat fish such as turbot or halibut, you will just need to cook the whole fish for longer, possibly in the oven.
The herbs aren’t crucial but they give massive health benefits (anti-inflammatory, gut-bacteria balancing, angi-ageing – the list is endless).
For 2:
2 sole or plaice fillets, about 160g each
Extra virgin olive oil – couple of teaspoons
About 1 dsp fresh thyme leaves
Optional: 3 heaped dsp chopped fresh/frozen parsley or scissor-snipped chives, or a mix of both.
A fresh lemon half, to squeeze over
Freshly ground black pepper
To serve: 6 cups steamed veg e.g. broccoli or runner/green beans OR 4 cups of greens and 2 cups steamed carrots or (not suitable for SC Diet) steamed slices of sweet potato. The orange veg give you more nutrients than in white potatoes.
1. Put your veggies in the steamer and keep warm when cooked.
2. Heat your grill to medium.
3. Brush a baking sheet or the shiny side of a large piece of tinfoil with a little olive oil and place on your grill rack, laying the fish, skin side down, on top.
4. Smear or brush the fish with the olive oil and sprinkle over the thyme leaves and a few good grinds of black pepper.
5. Grill till tender and opaque, about 5 mins. It’s done when the point of a knife goes through the fish like a hot knife through butter. The baking sheet/tinfoil helps cook the underside of the fish so you won’t need to turn it at all.
6. Manhandle the fish onto warmed plates using a fish-slice or spatula, and scatter over the parsley and/or chives.
7. Serve with the veg and a drizzle of extra virgin olive oil and hand around the lemon to squeeze over.
Variation:
You could use a small knob of butter, melted gently and brushed on, instead of the olive oil, if you want to, provided you don’t need a 100% dairy-free diet.
Why this is good for you: White fish is a source of high quality protein that’s low in saturated fats. Herbs, especially fresh thyme, are a rich source of antioxidants that help lower inflammation in the skin (eg eczema), arteries (heart disease), and digestive system (eg. colitis, gastritis). Extra virgin olive oil, especially when eaten raw, is a great way to bump up your intake of vitamin E. Vitamin E moisturizes your skin from within. This vitamin also helps keep the blood thin, assisting circulation to the brain, hands and feet. Vitamin E has also been shown to play a part in dampening down an over-active immune system (e.g. allergies, auto-immune diseases).
This is just the thing for when you have a minute in the evening but no time in the morning rush. You can even make it in a glass jar with lid and take it with you to work. I adapted the recipe from one by Derval O’Rourke to have more protein and a lot less starchy carb. So it will keep you going longer and is not a weight-gainer breakfast. If you like this but find it too cool on an autumn morning, you could warm it very gently for a minute or two in a small pan before eating.
For 1:
35g gluten-free oatflakes, about 2/5 of a mug (or normal porridge oats if you eat gluten)
1 heaped tbs (tablespoon) walnuts, roughly broken up, chopped or left whole
1 heaped tbs chia seeds
1 cup frozen raspberries (or use fresh but don’t add until the morning)
10 drops pure stevia (from health stores) – optional
250 ml milk: unsweetened almond milk, thin coconut milk with no additives (or if you prefer goat’s or cow’s milk you can use that but do refrigerate overnight).
1. Put all the ingredients in a large bowl. Mix and cover with a plate or cling film.
2. Allow to stand overnight. If you used cow/goat milk store in the fridge.
3. The next morning, add another splash of milk if you fancy and enjoy.
Why this is good for you: All grains, even oats, contain phytates. Phytates lock onto nutrient minerals like zinc, forming large molecules that can’t be absorbed into your body. Wheat contains some of the highest levels of phytates. Oats contain fewer but soaking any grain overnight dramatically reduces phytate levels. Raw berries are a powerhouse of polyphenols which help keep your body strong, healthy and young-looking. They even help toughen up a sensitive tummy or help clear your skin. Try to get organic berries if you can. Walnuts and chia seeds provide you with protein to keep you full and when they are soaked their nutrients become more available for your body to absorb. They also contain omega 3 fats and minerals to benefit your body. Unfortunately oats are steamed to make them into oatflakes so this doesn’t qualify as a totally raw breakfast but it’s still great for you.
This is real comfort food and a great crossover dish for feeding vegetarians and carnivores at the same dinner table. It’s pretty rich in protein do if you are feeding a vegetarian its a good choice. But you can also serve it as an accompaniment to roast or grilled meat or fish. I love to eat it as a vegetarian dinner with just a simple green salad or some steamed green/runner beans drizzled with olive oil and paprika. The recipe was I think from Cafe Paradiso but I changed the recipe a bit to use non-toxic oils. Hope you enjoy it. It also works great as a salad in a box to take to work or school.
For 6 as an accompaniment or 3 as a main course
2 medium-sized sweet potatoes, peeled
1 large bunch coriander, stalks and all, chopped
400g dried black-eyed beans (health stores/most supermarkets) soaked in boiling water for 45 minutes
or
2 cans of tinned black eyed beans, drained and rinsed
2 tbs extra virgin oive oil (1 dsp for cooking and 3 dsp for mixing in at the end)
2 large red onions, peeled and sliced or chopped
1½ heaped tsp cumin seeds (the Asia Market good for inexpensive spices)
3 large cloves garlic, peeled and finely chopped
1½ tbs lime juice
¼ tsp Himalayan salt or Atlantic sea salt
1. If using dried beans (and not tinned) , drain the soaked beans and put them into a large pot, adding enough boiling water to cover the beans by a few centimetres, and bring to the boil. Skim off any foam that comes to the surface and cook on a gentle boil for at least 45 mins. Top up with more hot water if it reduces too much. Test the beans to see if they’re cooked and continue until they’re done, when they should be drained, reserving the stock. If using tinned beans, rinse and drain well.
2. Dice the sweet potatoes into ½”/1 cm cubes. Then steam until the point of a knife goes in easily but they are not mushy. Drain carefully and keep the liquid.
3. Place 1 dsp olive oil and 1 dsp water in a large heavy bottomed saucepan, add the onion and cumin and sweat (covered) on a medium heat, stirring occasionally, until the onions are translucent. Add the garlic and cook for another 2 mins. Add the lime juice, bring to the boil, then remove from the heat. Gently mix in the sweet potato, beans, the rest of the olive oil (1½ tbs), coriander, ¼ teaspoon salt, plenty of freshly ground black pepper and ideally leave sit for an hour before serving. This intensifies the flavours.
Why this is good for you: Extra virgin olive oil, is good for heart health. It contains anti-inflammatory vitamin E, polyphenols and a whole host of other compounds shown to boost our health and vitality. Coriander helps sooth your digestive system and also helps reduce numbers of “bad” bacteria in your digestive system. Too many unhelpful types of bacteria in your gut can cause acne, digestive disorders and even anxiety states and low mood.
Beans are a rich source of magnesium, deficiency of which is linked to stress, constipation, insomnia, anxiety and difficulties with skin health. Refined foods (sugar/white grains), alcohol, stimulants and smoking rob you of magnesium.
This is delicious hot, lukewarm or cold. I also like to mix leftovers with cooked quinoa to take to work. People living on the Greek island of Ikaria have the secret of healthy longevity. This is one of their recipes, which I found in the Irish Times recently. We can’t get giant white beans here but butter beans work really well. I wasn’t sure it would turn out well, but it was delicious – very intense flavours. It contains a lot of liquid. So make sure to use a large dish, otherwise it can boil over in the oven (like it did on me). Slicing the carrots very thinly is a bit of a fiddly chore unless you use a mandolin or a food processor. If you can’t face it or don’t own a decent knife: slice about 1/2 cm thick, steam for a few minutes to soften (keeping the water to make the veg stock with so you don’t lose flavour or nutrients). If you put thick sliced raw carrots into the dish they will still be raw when everything else is starting to burn! Yummy though. This also works well as a side dish with, say, roast lamb.
For 4:
6 tbsp extra virgin olive oil
1 x 640g jar of passata (sieved tomatoes)
2 x 400g tins butter beans, drained (or soak 400g or 2 cups dried beans overnight and boil till tender)
3 onions, finely sliced
4 garlic cloves, finely sliced
4 carrots, thinly sliced
2 large beef (or 4 regular) tomatoes, sliced
A good handful of fresh oregano (if you can’t get it, use 1 dsp dried)
A few sprigs of thyme
2 bay leaves
300ml vegetable stock
Sea salt and ground black pepper
Preheat an oven to 220 degrees (205C fan).
Add the onions and garlic to a bowl with four tablespoons of olive oil. Season with sea salt and ground black pepper. Massage the onions until they begin to soften down.
Arrange the butter beans in the base of a large earthenware or baking dish. Place carrots on top.
Pour over the passata and spread evenly. Arrange the onion mixture across the top, then the tomato slices and press the herbs on top.
Pour over the vegetable stock, drizzle on the remaining oil and season. Bake on the middle shelf for 40 minutes or until the point of a knife or cooking skewer goes through the carrots easily.
Serve warm, lukewarm or cool with a green salad on the side. You can use leftovers as an accompaniment to grilled or baked white fish. Or (provided you’re not on SC Diet) stir into cooked quinoa to make a quick lunch (or packed lunch).
Why this is good for you: Butter beans, onions and garlic give you soluble fibre which feeds good gut bacteria needed to help you get rid of toxins, have happier mood (yes, gut bacteria make the feel-good brain chemical serotonin!) and a healthier immune system. A healthy immune system is one that doesn’t over react causing autoimmunity (e.g. rheumatoid arthritis, hypothyroidism). Nor does it under react causing lowered resistence to viral, bacterial or fungal infections. Lycopene in tomatoes is fantastic for supporting vision and so are carrots with their various carotenoids. Lycopene and carotenoids are antioxidants – they protect you from damage.
I got this from a newspaper. No idea who wrote the recipe but it’s delicious and so fast, and comforting. It has become a favorite and we often eat it with quinoa and a steamed green veggie for a filling dinner. I often don’t bother with the avocado and yoghurt and it’s still lovely. Also nice as a bean salad served cold, I find.
Bean mixture:
1 large onion, chopped
Extra virgin olive oil
A 400g can of any of these beans: black, black eyed, kidney or borlotti (or mugful/200g dried beans: soak overnight in clean water, drain, cover with boiling water and boil hard till tender – this gives you a larger quantity of beans in the finished dish but it still works)
1 dsp tomato puree
2 cloves garlic, chopped or crushed
1 tsp ground cumin
1 tsp paprika or smoked paprika
To serve:
Little gem lettuce leaves and the following which are optional:
A dollop of natural or Greek yoghurt (if you avoid dairy, use natural soya yoghurt)
Chopped avocado
Lime juice (or lemon juice)
A little Himalayan salt or Atlantic sea salt
Steam-fry the onion in a dessertspoon of coconut oil and a spash of water. This means covering the pan with a lid or plate, letting the onions steam until translucent and softened).
Add the beans, tomato puree, garlic, cumin and smoked paprika. Simmer 5 minutes.
Spoon into little gem lettuce leaves along with a dollop of (dairy-free or dairy) yoghurt, some chopped avocado, and plenty of lime juice and a little Himalayan salt.
Alternative dinner idea:
Serve with quinoa and a steamed green e.g. broccoli, runner beans or peas.
Packed lunch idea
Bring the leftover bean filling, little gem lettuce leaves, a lime or lemon, and an avocado to work. Reheat the filling (or not), chop or mash the avocado and mix with lemon or lime juice and a little salt. Spoon the filling onto the lettuce leaves and enjoy the avocado mix on the side.
Why this is good for you Onions and beans contain soluble fibre. This feeds beneficial bacteria in your gut, which are responsible for 80% of detoxification. And scientists used to think that your liver with it’s 5,000+ chemical reactions every day was the main organ of detox! This detox is really important for your skin, your energy and hormone balance – in fact every aspect of your health. Extra virgin olive oil, garlic and spices are anti-inflammatory and help suppress overgrowth of “bad” bacteria in your gut. This can have a dramatically improving effect on digestion and much more…
