Happy April all!
With the arrival of Spring I wanted to share a fun and delicious way to have your chicken salad. With a few simple spices and techniques you can jazz up this classic dish and make it your own. What I love about this dish is that it can be as hearty or light as you wish, versatility is key in our busy lives afterall. Turmeric is quite simply one of the best spices I have ever used in my cooking and I’m delighted to share all of its benefits with you. From having anti-inflammatory properties to being a punchy antioxidant, I can’t recommend turmeric enough to you. Aside from all the nutritional benefits turmeric contains, it also adds this wonderfully golden tinge to your meats and sauces. Spiralising is also another technique I have come to love because it adds another dimension to cooking. You can get a spiralizer for a very reasonable price nowadays so you can incorporate it into your day to day cooking as it’s also quite a handy tool to have for quick Courgetti too. All you need for my spiralised golden chicken salad is:
For 2 people:
2 free range skinless and boneless chicken breasts
1 teaspoon of black sesame seeds
1/2 teaspoon of turmeric
½ teaspoon of Himalayan salt
2 tablespoons of olive/avocado oil
2 carrots, spiralised
1 beetroot, spiralised
A handful of baby kale
A small handful of alfalfa sprouts
Firstly, heat your shallow pan over a medium high heat and pop in your chicken breasts. Pop in all of your seasoning and turn the heat down. Let the chicken cook for a further 10 minutes with the lid on and then turn the heat off and allow to cool. Then assemble your salad however you wish and making sure your chicken is cold so it doesn’t wilt the baby kale. Finish off with a scattering of your black sesame seeds and enjoy!
To really kick off this sunday let’s inject some colour and fun with my rainbow sushi rolls. They are so straightforward, filling and quite enjoyable to make, its perfect to get your loved ones together as someone can chop the veggies whilst someone else cooks the rice and so on.
All you need is:
1 standard pack of Nori
1 sushi mat, wrapped in cling film
1 tablespoon of black sesame seeds
1 cup of white sushi rice
1 avocado, thinly sliced
1 cucumber, peeled and thinly sliced
2 bell peppers, different colours, thinly sliced
1 carrot, thinly sliced
1 teaspoon of pickled ginger, thinly sliced
1 teaspoon of turmeric which has been mixed with ½ teaspoon of water to form a paste
3-4 tablespoons of beetroot juice
2 tablespoon of tamari, for dipping
For the rice:
1 tablespoon of rice vinegar
1 pinch of Himalayan sea salt
1 teaspoon of honey
1 tablespoon of avocado oil
Simply cook your rice according to the packet instructions and set aside to cool down. While you are waiting for your rice to cool down, prepare your veggies and make sure your sushi mat is covered in cling film and that you have as much space as you need in order to prep your sushi. Once your rice is completely cold, add in the rice vinegar, salt, honey and oil and mix together until well incorporated. As you roll your sushi you will see that you can really have some fun and create as many colour combinations as you like. After you have rolled and cut all your sushi rolls my favourite part has arrived: the colouring! All you have to do is sprinkle on the turmeric or beetroot juice on top of the rice (please use sparingly as it does colour the rice quickly!) and garnish with black and white sesame seeds. Serve with tamari and enjoy!
Happy Baking guys!
well with less that two weeks to go until the release of my ebook, I wanted to share a sneak peak of my Mexican Polenta and Griddled Veggies with Avocado Cream. This recipe will be featured as one of my 7 days, 7 ways plan…it is easy, tasty and oh so good for you. Find out exactly how you can make this lovely creation in less than 2 weeks!
Hello my readers!
So you’re hungry. You fancy some Chinese. You order sweet and sour. It arrives and you eat it all up…but there’s some residual sauce left over in the container. Don’t you ever notice how unnaturally thick and sticky it is once it’s cooled? Well, my spin on the takeaway favourite is not only delicious but all natural and additive free!
The dish literally takes 15 minutes to cook from wok/pan to table. For that delcious and authentic sauce you just need 2 tbsp of white wine vinegar, 2tbsp of ketchup (yes you read that right!), 1 tsp brown sugar, 1/2 cup of pineapple juice, 50ml of water and 1 tbsp of soy sauce. Mix all of these together on a medium-high heat for about 10 minutes until reduced and thickened.
In another pan, lightly brown some chicken together with green peppers, pineapple pieces, carrot slices and onion segments. Add some minced garlic and ginger and cook for a further 2-4 minutes. Lastly, add your sauce and stir for a final 2 minutes. Your healthy sweet and sour is now ready to devour!
Orzo. Delicious. Cheap. Low fat…what is not to love about this wonderful and dare I say, cute pasta? The versatility of this short-cut pasta continues to astound me, can be served on its own drizzled with some olive oil, in soups, salads, casseroles, pilafs and even more combinations! My take on Orzo is colorful, quick and incredibly tasty. I particularly love biting into into its soft yet firm texture, a truly moorish meal!
All you need is one cup of orzo, 2 bell peppers, 1/2 cup of black beans, 2 spring onions (finely chopped), pinch of paprika, 1 tbsp olive oil, pinch of salt and pepper, 1 garlic clove crushed, 1/s tsp of sumac, 1/2 tsp of cumin, 1/2 tsp of chilli flakes. Literally mix all of these ingredients together and serve warm or cold, can be kept in the fridge for up to three days.