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FOOD & RECIPES


Spinach & Eggplant Lasagne

Serves 4

Ingredients:

  • 3 medium eggplants

  • 1 Tbsp Ghee or Sesame oil

  • 1 onion finely sliced

  • 1 Tbsp ginger

  • 1 Tbsp garlic

  • 2 Cups finely chopped spinach or spinach leaves 8 organic ripe tomatoes blended.

  • 1/2 Cup basil

  • 1/2 Cup Nutritional yeast

Dressing : Mix 1 Cup of olive oil, 1 Tbsp Tamari, 1 drop of LEMON & FENNEL essential oils & 1/2 Cup fresh torn basil leaves.

Method:

  • Pre- heat oven 180 degrees

  • Finely slice eggplants & grill in oven or pan with ghee/oil. Set aside.

  • Heat ghee/oil in large fry pan then cook ginger & garlic. Add onion & cook until caramelised.

  • Add blended or finely chop tomatoes and cook with onions.

  • Add spinach & basil folded into the whole mixture.

  • Lightly glaze oil over rectangle oven dish, then arrange half of eggplant over the base.

  • Next layer with spinach & tomato, then sprinkle a fine layer of nutritional yeast as topping.

  • Repeat this layering and finish with yeast.

  • Bake covered for 30 minutes, then uncovered for 10 minutes.

  • Serve hot with dressing recipe above.

THAI CHICKPEA CURRY

SPINACH & FETTA FILO ROLLS

DREAMY FISH CURRY

INGREDIENTS

  • 2 T COCONUT OIL

  • 1 tsp GARAM MASALA (OR 1/2 tsp fennel seeds + 1/2 tsp coriander powder + 1/2 tsp Cumin seeds).

  • 2 T grated GINGER

  • 1 T grated TURMERIC

  • 1 tsp good quality strong SALT (Celtic salt)

  • 2 fillets FISH (chopped into preferred bite size pieces).

  • 1 C COCONUT MILK

  • 1/4 C OLIVE OIL

  • 1 C Hulled TAHINI

  • 2 C SPINACH LEAVES

  • Juice of 1/2 LIME

  • 1 C Fresh CORIANDER

  • 1/2 C water

Pour glass of drink, Play Music

ENJOY your cooking and these amazing aromas!

PREPARE

Grate Turmeric & Ginger

Chop Fish

Chop cherry Tomatoes

Blend Coconut Milk, Tahini, Olive Oil, fresh Coriander & 1/2 C water to make the sauce

READY TO COOK

1. Add coconut oil to high heat pan

2. Fry up Garam Masala spices & salt (1 min)

3. Add grated turmeric & ginger and fry (1 min)

4. Add fish and use spatula to turn fish and coat with spices (1 min) Add more oil if too dry.

5. Add cherry tomatoes & turn with spatula to coat.

TURN HEAT DOWN to Medium

6. Pour 1/2 amount of Blend - (Tahini, olive oil, coconut milk and lime) over fish and cook another 3-5 mins until fish tender and absorbs flavours then pour remaining blend and mix through gently.

7. Fold spinach leaves into your fish curry until blanched. (1 min)

SERVE with RED RICE (or any rice) and/or FRESH LETTUCE GREENS on the side and extra wedge of lime.

I’m not a chef but I love FOOD and the art of creating wholesome, nourishing meals especially homemade curries!

Enjoy! x