I was in a hurry last week and came up with this. Its super-fast on a weekday, provided you’ve already made up the Cajun spice mix (which only takes a couple of minutes). I’ve posted this mix already on the blog but its so good it deserves a reminder. I use it (when I remember) for grilling chicken fillets, salmon darnes and sometimes lamb chops. Rub the fish/meat with lemon juice first so the spice blend sticks on.
For 2:
2 hake fillets or darnes, about 160g each
Smoked paprika
Large bag of black kale (Cavolo nero) or curly kale
Sundried tomato paste, dairy-free red pesto (or if you are not dairy-free or on SC diet any good quality tomato pesto will do)
Fresh lemon juice (you will need about a teaspoon for the fish)
Extra virgin olive oil
Cajun spice mix:
You will need tinfoil and a roasting tin or dish
For the Cajun spice mix (store in an airtight glass jar away from heat and light)
½ level tsp chilli powder (omit or just use a pinch if you don’t like much heat)
1 level tsp Himalayan (pink) salt
½ tsp cayenne pepper
2 rounded tsp dried thyme
1 tbs each of:
Coarsely ground black pepper
Dried basil
Dried oregano
Ground coriander
Optional extra:
Cauliflower mash (see post) to serve
1. Turn on the oven to 200C.
2. Prepare the kale – wash, destalk and slice thinly. Boil your kettle and put the kale in your steamer over at least 2cm of boiling water. It can take quite a while to become tender.
3. While the kale is steaming, put the fish skin side down in an roasting dish with deep sides, rub the fish fillets with some lemon juice. Sprinkle Cajun mix and a good pinch of smoked paprika on each fillet until well coated.
4. Cover with tinfoil and give it 10 minutes in the preheated oven. After 10 minutes, test with a skewer to see if it is tender (this depends on the thickness of the fish). If not, give it another 5 minutes, covered again with the foil to stop the fish drying out.
5. Meanwhile, warm a vegetable dish for the kale. Into the dish put a generous heaped teaspoon of the pesto or paste, a dessertspoon of extra virgin olive oil and a good twist of black pepper if you have some. As soon as the kale is done to your liking toss with the pesto/paste to coat and keep warm.
6. Serve the fish on top of a pile of kale.
Optional extras:
Cauliflower mash (see blog post). This freezes well. I like to make a big batch then freeze leftovers in single portions. Reheat in a saucepan, stirring from time to time.
Why this is good for you Herbs and spices are a powerhouse of vitality-boosting qualities. They protect the food during cooking from generating toxic inflammatory compounds (e.g. amines) while also protecting ourselves and our brains from accelerated ageing. Herbs and spices have hundreds of times stronger antioxidant properties than fruit and veg, weight for weight. Kale is a dark green leafy veg so its rich in magnesium and folic acid. We need both of these for making us more resilient to stress as well as for a healthy digestive system and good skin.
How do you increase your veggie intake to help your health if you have almost no time in the evenings to prepare a full meal or you have problems chewing? Try these green smoothies. You can even make two servings and store leftovers in an airtight glass jar in the fridge for the next day. Citrus juice and airtight containers help prevent oxidation (nutrient loss and discolouration). If you don’t like your green smoothies cold you can heat these VERY gently in a saucepan until they are lukewarm.
Garden walk (950ml or 2 servings) 1 cup baby spinach, packed
1 cup fresh parsley (any type), packed
2 large ripe tomatoes
2 tbs freshly squeezed lemon juice
½ avocado
¼ tsp chilli pepper (can cause flushing so avoid if you have rosacea)
Optional: a cupful or so of filtered, boiled and cooled, or bottled spring water to help everything go round in the blender. Wash and chop everything roughly. Blitz well.
Cucumber dill-icious soup (950ml or 2 servings)
1 large cucumber
½ a small bunch of dill (or use fresh basil if you like)
1 small avocado
3 leaves curly kale, stalks removed
1 large stalk celery
½ lime, juiced
2 cloves garlic*
Wash everything and blitz everything with a little filtered, spring or boiled and cooled water to help it all go round in the blender.
Wild green pear (makes about 500ml)
1 ripe Bartlett or Williams pear (these are lovely and sweet)
1 cup local greens (e.g. rocket, organic baby spinach, lettuce, kale, watercress, beet tops, young dandelion greens)
1 cup water
1 heaped teaspoon sunflower seeds, pumpkin seeds or 8 blanched almonds
Wash, roughly chop and blitz the fresh produce with the water and sunflower seeds.
Salad smoothie idea (or “make this up as you go along”)
Blitz a large handful of roughly chopped green leaves, a tomato, celery stick, heaped dsp chopped red onion, clove of garlic, half a red or green pepper, a glug of extra virgin olive oil, a squeeze of lemon and a generous splash of tomato juice from the carton. Add Himalayan (pink) salt and fresh ground black pepper to taste.
Green gazpacho (makes about 3 large servings)
A green take on the traditional chilled Spanish summer soup. Quite filling.
1 bunch spring onions
3 cloves garlic, roughly chopped*
1 small green pepper (stalk and seeds removed)
100g organic baby spinach ½ romaine lettuce (or any lettuce other than iceberg)
1 avocado
Small bunch fresh coriander
1 small green chilli, halved and deseeded (optional)
50g ground or blanched almonds
3 tbs extra virgin olive oil
3 tbs apple cider vinegar/1 of white wine vinegar and 2 of sherry vinegar
200ml water (filtered, boiled and cooled, or use bottled spring water)
Himalayan (pink) salt
Freshly ground black pepper to taste
Optional: 3 tbs home-made kefir or natural yoghurt (or use unsweetened soya/almond-based yoghurt if you are avoiding dairy due to sensitivity or skin health issues)*
Wash and roughly chop the veggies, leaves and herbs. Put into your blender processor with the 3 tbs olive oil, the citrus juice/vinegar, 200ml water and whizz to a thick puree. You might have to do this in 2 batches. Taste for seasoning. If it’s a bit bland then add salt, freshly ground black pepper and maybe more lemon juice/apple cider vinegar or olive oil. It’s the amount of seasonings that makes this a great soup. Serve chilled with another generous slug of extra-virgin olive oil.
For more great green smoothies buy Victoria Boutenko’s “Green Smoothie Revolution” available on www.bookdepository.com (postage is free). If you make smoothies which include a piece or two of fruit, always include some protein/good fats (e.g. nuts, seeds, avocado, coconut oil) to avoid sudden dumps of sugar in your bloodstream that compromise digestive/skin health and energy.
What’s good about green smoothies
Green veggies are rich in magnesium needed for healthy skin, a chilled mind and plenty of energy. They are giving you a range of skin-supporting, digestive-system healing and vitality boosting phytonutrients.
*Garlic is a natural antibiotic. But unlike antibiotic medications, it helps healthy bacteria in your gut to flourish and lowers levels of disease-causing yeasts and bacteria. If you are new to using raw garlic, start small and build up. As it kills off disease-causing micro-organisms you may notice some short-term flatulence! This will disappear over time as you keep going – replacing unhelpful micro-organisms in your gut with healthy ones to help every aspect of your health.
Organic vegetables and fruits, where you are eating the outer surface (rather than peeling) give you a little dose of healthy bacteria with every mouthful. In “conventional” produce good bacteria are absent. Herbicides kill the beneficial soil bacteria. Monsanto originally patented the bestselling herbicide glyphosphate as an antibiotic. It disrupts thyroid function, nerve function and is deeply toxic. Many “conventional” crops contain residues.
Why use filtered, boiled and cooled or bottled spring water in a smoothie? This is to avoid chlorine, that kills beneficial bacteria in your gut and suppresses thyroid function. Boiling allows the chlorine to evaporate. Chlorine, like fluoride, disrupts your thyroid function by blocking iodine. Iodine also helps prevent skin infections, PMS and hormonal cancers (e.g. breast, prostate).
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).
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.
I like to cook this to go with a fish, meat or vegetarian curry. This is great with the butterbean curry I posted recently, or any Indian fish, meat or lentil curry. I adapted this recipe from “The classic 1000 Indian recipes” switching to coconut oil instead of polyunsaturated vegetable oil. I love to have a popadom or two with this – buy them raw for a few cents in your local Indian shop and microwave individually on high for 1 minute. I’m not a fan of microwaves but when the alternative is deep frying and it’s only once in a while, what the hell…
You will need a mini food processor (or old-fashined mouli-legume) to blend the spinach into a puree.
For 4
500g spinach leaves, washed
2 level tbs virgin coconut oil (or butter or ghee)
3 large garlic cloves, crushed or finely chopped
4cm ginger root, peeled and finely chopped or grated
1 large onion, finely chopped
1 rounded tsp garam masala
1 rounded tsp ground cumin
½ tsp ground turmeric
½ tsp ground red chilli (optional)
1 cup water leftover from steaming veg, or use plain water
Himalayan or Atlantic sea salt
1. Place the spinach in a steamer, cover and steam for a few minutes until wilted. Blend to a puree in the food processor.
2. Heat the coconut oil in a heavy-based pan and sweat the onion, ginger and garlic with 1 tbs water over a medium heat until softened and translucent but not brown. Sweating involves using a gentle heat and covering the pan with a lid or plate so the steam cooks it.
3. Stir in the ground spices and a pinch of Himalayan/Atlantic sea salt.
4. Mix in the blended spinach and heat through, stirring, for a few minutes.
Serve with:
My butterbean curry or a meat/fish curry.
Darnes of salmon you have dusted with (gluten-free) curry powder and grilled (allow about 5-6 mins flesh side up then turn and grill skin side up for 1-2 mins).
Why this is good for you Herbs and spices have fantastic health benefits. From helping blood flow to your brain to inhibiting inflammation. Chilli is clinically proven to heal stomach ulcers. ginger is anti-inflammatory especially in the digestive system, where it soothes inflamed membranes. Turmeric aids liver function and quells inflammatory conditions in the skin, joints and more. What’s not to like as they also make meals SO much more exciting. Not just fresh but dried herbs and spices have benefits provided you keep them in airtight containers away from sunlight. Like all dark green leafy vegetables, spinach is a rich source of folic acid and magnesium. Folic acid helps your digestive system carry out essential repairs and maintenance every day while magnesium is essential for liver function, healthy skin, stress reduction and sleep.
This mash is a fantastic substitute for mashed potato. I love it because contains more nutrients and much less (natural) sugar and is still delicious. All the comfort of regular mash, none of the downside.
1 small head cauliflower, separated into florets
1 leek, white (and 6cm of green if you like), well washed, cut into 1cm slices
1 knob (about the size of a walnut in its shell) of organic ghee (for people with dairy protein tolerance) or butter or 1 dsp extra v olive oil
2 tbs of unsweetened additive-free non dairy milk like coconut or almond or (if you can eat dairy) you can substitute regular milk or cream
Pinch of ground nutmeg (optional)
¼ tsp freshly ground black or white pepper plus pinch of Himalayan salt/sea salt
1. Steam the cauliflower until softened, then throw the leek in on top and steam everything until very soft. Drain well.
2. Place the vegetables with the milk, ghee/butter and seasonings in the food processor and blitz for a few minutes until smooth. It will have some flecks of green thorough it and look like potato mash.
Tip:
Make lots and store leftovers in the freezer. Reheat over a gentle heat, stirring.
Variation:
Add 2 good tablespoons of chopped parsley when blitzing.
Why this is good for you: First of all you are getting sulphur from brassica and onion family veg (cauli and leek). This helps your detoxification. Leeks also contain prebiotic fibre which turbo-charges growth of certain good gut bacteria to keep you well. There’s also the major benefit of thismash being much lower in carbohydrates (sugars) than potato mash. Potatoes, especially peeled and mashed are massively high in (natural) sugars which promote blood sugar imbalances when you eat large amounts. Meals very high in carbohydrates slow down our detoxification. Also, because they are satiating, they prevent us from eating lots more vitality-boosting green and non-starchy vegetables in a meal. A seemingly healthy meal of say potatoes, carrots, parsnips and meat is in fact a large sugar overload because the veg are all root vegetables and therefore rich in sugars. Potatoes contain much more sugar than other root veg like carrots. A much more health-supporting combination would be 25% meat, up to 25% starchy carbs (e.g. carrots, potatoes, parsnips, turnips) and 50% or more non starchy vegetables (e.g. green vegetables, cauliflower).
I love to make these around Christmas-time. They are deliciously moist, flattish but light and are a crowd-pleaser. Prune-haters also usually like these cakes, provided you keep it a secret that they contain prunes! They will keep in an airtight jar in a cool place for about 10 days. I love spices so I generally also add some extra. I add a generous pinch of ground cloves and ground ginger but you don’t have to.
1. Put prunes and water in a small pan and simmer till water is absorbed
2. Combine with the almonds and mixed spice
3. Grate the pear into the almond mixture and stir
4. Fold in the egg white to make a thick paste
5. Place 16 dessertspoonfuls of mix on a greased baking tray
6. Bake 170C (or 155C fan) for 20 mins or until lightly browned
Why these are better for you First of all these cakes have some high quality protein from the almonds and egg white. This means that the sugars from the pears and prunes only gradually hits your bloodstream (protein slows down absorption of sugars in your gut). This is good news if you like to keep your energy, mood and blood sugar levels fairly even. Sulphur dioxide is a preservative that can have unpleasant effects on your digestive system. Mixed spice, like all spices, contains antioxidants that help reduce inflammation and slow the ageing process. Cooking damages foods, so these are not as healthy as eating raw food (e.g. my raw green tea macaroons on this blog). But sometimes you just want cake anyway…
Try this as a side instead of potatoes with some grilled fish and green veg. We had it last weekend with gorgeous meaty (nitrite-free) sausages and steamed broccoli drizzled with extra virgin olive oil. The sausages came from Coolaknowle Organic Meats https://organicmeat.ie/ at the Green door Market in Dublin on Fridays and Saturdays. All their meats are fantastic quality and none contain nitrites. They also do a really good gluten-free sausage that’s high meat content and of course, also nitrite-free. I LOVE the Green Door Market – so many fantastic food producers under one roof. Saturday is THE best day https://www.thegreendoor.ie/
For 4 servings:
One small celeriac
2 tbs thick homemade kefir, natural yoghurt (if you are on the SC diet, the kefir or natural yoghurt need to be home-made) or creme fraiche
Juice of half a lemon
2 dsp Dijon mustard
Plenty of freshly ground black pepper
A pinch of Himalayan/Atlantic sea salt
1. Peel the celeriac (you’ll need to cut off anything knobbly).
2. Coarsely grate or cut into thin batons (about 2mm thick) or julienne strips (you could also use a spiraliser and use the “noodle” attachment).
2. Combine with all the other ingredients and mix well.
Serving idea:
Drape with smoked salmon and serve with a mixed salad.
Why this is better for you
Celeriac is lower in carbohydrates (sugars) than potatoes so it’s a much healthier choice for anyone who cares about their waistline, their digestive health or their ability to look younger for longer. Mustard helps reduce inflammation. An interesting recent study showed a marked improvement in eczema when mustard was added to the diet of mice with the inflammatory skin condition. And of course celeriac is free of disaccharides, the sugars that anyone with active Crohn’s or ulcerative colitis cannot digest.
These aren’t fried at all but taste just as delicious. This simple side is good with green veg and some grilled/roasted fish, or roasted meats but it would also be nice with a vegetarian bean stew. You can use pumpkin instead of the squash if you like. I like to add leftovers of this dish to my lunchtime salad the next day.
The recipe is in Raman Prasad’s “Recipes for the Specific Carbohydrate Diet“. As know from my last blog, this diet can be a real lifesaver for people with serious intestinal inflammation (Crohn’s or Colitis). The diet often gets them into a much better state so they can work on the root causes of their condition and move towards staying symptom-free.
For 4-6 servings
1 butternut squash (or small pumpkin)
1 large celeriac
3 tbs (45ml) extra virgin olive oil
Lots of freshly ground black pepper1/2 tsp Himalayan/Atlantic sea salt
One or all of the following if you have them:
1 dsp dried oregano, 1 teaspoon paprika or 2 dsp fresh thyme leaves
1. Preheat (fan) oven to 180C (195 for non-fan).
2. Peel the squash, cut in half, and scoop out the inside seeds. chop into 1.5cm dice. Peel the celeriac and cut into similarly sized cubes.
3. Tip the veg into a large baking tray, sprinkle on the salt, pepper (and herbs/spices if using) and the olive oil. Toss everything well with your hands until everything is well coated.
4. Bake for 30-40 minutes, turning once to ensure they cook evenly.
Why this is good for you: These veggies are higher in fibre and lower in sugars than potatoes so they are a healthier choice. Orange veg are high in beta carotene, important for skin health and for keeping your digestive system in tip top condition. Unlike potatoes and grains, these are much less likely to irritate an already inflamed digestive system. Because they are starchy carbs (i.e. high in natural sugars) these are not suitable for eating on their own but need protein (e.g. fish, eggs, beans, meat) and green veg alongside for a balanced meal.
How do you increase your veggie intake to help your health if you have almost no time in the evenings to prepare a full meal or you have problems chewing? Try these green smoothies. You can even make two servings and store leftovers in an airtight glass jar in the fridge for the next day. Citrus juice and airtight containers help prevent oxidation (nutrient loss and discolouration). If you don’t like your green smoothies cold you can heat these VERY gently in a saucepan until they are lukewarm.
