Back in “the day” I’d be all over a traditional Summer Pudding.
Gluten Free Summer Pudding
Category: Promotions
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Wasabi and Tamari Roasted Brussels Sprouts
One of the best things about eating only seasonal produce is the way it feels when their times comes around again – you get such a lovely suprise when they greet you in store, in the season for which they belong. Mangoes and raspberries in summer, figs towards the end of summer, mushrooms in autumn, and on it goes. It’s difficult to tire of such foods when you know you’ve got limited time together; it keeps things interesting and inspiring in the kitchen.
One of the most wonderful feelings for me each winter is the arrival of brussels sprouts and if I could be honest, by the time their season closes we are probably ready to part. The brussels sprout and I hang together a LOT.
Most of us, we’ve had our battles with these little bundles of goodness haven’t we. As a kid I sat up at the kitchen table until each cold and soggy sprout was forced down my reluctant throat. If my memory serves me correctly I’m pretty certain it was the way in which they were prepared that created such instant repulsion in my mouth.
I’ve decided that it’s my job today to INSIST that the brussels sprouts haters amongst you TRY THIS RECIPE. You hear me? Try this recipe and if you still can’t stand them you are hereby relieved from any further brussels sprouts consumption.
I’ll be honest though, I’ll be suprised to hear if their beautiful flavoursome, caramely burnty bits don’t win over your heart.. I’m that confident.
Serves 4 as a side.
500 grams brussels sprouts
1 tablespoon coconut oil, melted
1 heaped teaspoon wasabi paste
2 teaspoons tamari
Preheat your oven to 200 degrees celsius and line a baking tray with baking paper.
Rinse and dry your sprouts and trim their ends, removing any spoiled leaves from the sprout at the same time. Slice in half length ways.
In a large mixing bowl combine the coconut oil, wasabi and tamari. Adding your brussels sprouts to the bowl, toss until the sprouts are very well coated.
Spread out evenly onto your tray, cut side down and place in the oven for approximately 20 minutes, or until their edges turn a rich golden brown. Don’t be worried if you get black bits like I have – burnt edges on a brussels sprout are nothing to be scoffed at! You may though like to turn your oven tray around during cooking if your oven temperature is uneven.
Remove and serve immediately. These are also gorgeous over the next couple of days in a salad.
So tell me, what is your favourite way to eat brussels sprouts? And if you’re not a lover, PLEASE let me know if I actually do manage to convert you with this recipe!
Source: theholisticingredient.com
Taco Salad
A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime.
Clean Eating Green Smoothie
Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min
Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
Ingredients
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
Directions
1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.
4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
Video
Apple Pumpkin Muffins
Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min
Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
Ingredients
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
Directions
1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.
4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
Video
Rocky Road Bites
Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min
Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
Ingredients
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
Directions
1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.
4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.