Browsing Tag

cancer-fighting-diet

Lunch + Dinner Recipes

“Butter Chicken” with Tofu “Butter Chicken” with Tofu

13th July 2021

“Butter Chicken” with Tofu

Serves 4

  • 1 large block of firm tofu (350-400g)
  • 1 onion, finely dived
  • 1 tablespoon of ginger, finely grated
  • 2 cloves of garlic, finely grated
  • 2 cups of plain full fat yoghurt
  • 4 tablespoons of tomato paste (or more for a deeper colour)
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin & coriander each
  • 1 tablespoon of garam masala (mild masala)
  • ½ teaspoon of ground fenugreek
  • 1 heaped teaspoon of sweet paprika
  • 3 tablespoons of butter
  • Pink or sea salt & black pepper to taste

Instructions

Sauté the onion until soft and golden, then add the tofu blocks, garlic, and ginger and gently sauté for another 5 minutes.

Now add all the spices and season with salt, sauteing for a further 5 minutes.

Lastly add the yoghurt and tomato paste, seasoning with salt to taste – stir through– and then turning the heat right down, allow the curry to slowly simmer for another 15-20 minutes.

Serve with quinoa, green baby peas and garnished with fresh coriander leaves.

Happy cooking

Marlien x

 

 

 

 

 

Salad, Wellness + Nutrition

Roasted Cabbage & Quinoa Salad

1st July 2021

Roasted red cabbage & quinoa salad

Serves 4

Cabbage instructions:

3 small baby cabbages, cored and cut into quarters, then place on a baking tray and drizzle with macadamia nut oil, season with salt and then roasted at 160 degrees Celsius for 30 minutes

Serve with:

1 cup of dry quinoa (cooked in 2 cups of salted water for 25-30 minutes)

Dress with:

  • ¾ cup of Greek yoghurt
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons onion powder

Garnish with:

  • 2 tablespoons of earthshine sunflower seeds
  • Parsley to garnish

 

Salad

Winter Squash Salad with a Ginger & Citrus Dressing Winter-Salad

1st July 2021

Citrus & ginger roasted squash salad

 Makes 4 servings

  • 1/4 pumpkin (I used Queensland Blue Variety also known Boer Pampoen)
  • ¼ cup of chopped mint
  •  a handful of kale, chopped (optional)
  • ¼ cup of sundried onions
  • ¼ cup of pomegranate seeds
  • 3 tablespoons of coconut oil
  • Salt to taste

Dressing:

  • 1 thumb size piece of ginger, grated finely
  • 3 tablespoons of macadamia nut butter
  • Juice of 1 orange
  • ¼ cup of olive oil
  • Salt & pepper to taste

Instructions:

Slice pumpkin into fairly large chunks/ wedges – keeping the skin on. Season with salt and then pack them out in a roasting tray drizzling over some melted coconut oil or macadamia nut oil.

Roast for 60 minutes at 170 degrees Celsius. Then set aside to cool.

While the pumpkin is roasting, add all the dressing ingredients to a jar and shake well.

Chop the kale & mint finely and then dress the salad with the greens, sun-dried onions, pomegranate seeds and dressing – serve and enjoy at room temperature, or slightly warm.

Breakfast, Lunch + Dinner Recipes

An ode to Oats – Anti Inflammatory Savoury Oats Anti Inflammatory Savoury Oats

26th June 2021

A new way to enjoy your morning bowl of porridge, or why not have this for supper. It’s a one pot dish, which makes me happy. Turmeric and black pepper when combined with heat is anti-inflammatory. Turmeric has many other befits which you can explore here:

Turmeric & black pepper oat porridge

Serves 1

Ingredients:

  • 1/2 cup of gluten free whole rolled oats
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of freshly ground black pepper
  • 1 teaspoon of ghee, butter or macadamia oil
  • 1/2 teaspoon of flaky sea salt
  • 1 cup of filtered water
  • juice of 1/2 a small lemon
  • Spring onion to garnish

Instructions:

Add all the above (except the spring onion) to a pot and allow it to simmer together over low heat for 15 minutes (ideally having soaked the oats beforehand). Then serve with a extra grinding of black pepper and finely sliced spring onion.

Lunch + Dinner Recipes

Spiritfest Cauli, Pea & Tempheh Coconut ‘Mess’ JOYFUL RETREAT FOOD

13th November 2019

This year is speeding to an end, and inevitably one starts looking forward to cool things happening in the year ahead…. 2020.

I am so looking forward yo my Joyful Retreat next year as well as SPIRITFEST at our beautiful guest farm; Somerset Gift.

So in anticipation of a awesome 2020 ahead, I am sharing this recipe for a ‘delicious plant-based mess’  – one of the dishes I will be serving for supper at my SpiritFest food-stall – yes! I am excited to be one of the food vendors. Book your tickets here; Spritfest website.

Im delighted to share this yummy and nourishing recipe with you guys which features on of my most favourite and delicious plant based proteins; Tempheh from Tabu Foods

Without further ado, here is this ridiculously easy vegetable and Tempheh ‘mess’ recipe…because ‘the magic is in the mess”.

Ingredients:

  • 1 cup of frozen BABY peas
  • 200g of tempheh, sliced into cubes
  • 1 head of coailflower, cut into small florets
  • 1 cup of coconut cream
  • 1 cup of spinach
  • 2 bunches of spring onions, finely sliced
  • herbs & spices: 1 heaped teaspoon of turmeric, 1 teaspoon of paprika, 1 /2 teaspoon of sumac, 1 teaspoon of coriander, 1 teaspoon of dried thyme
  • 1 tablespoon of coconut oil
  • sea salt & cayenne pepper to taste

Now simply sautés the spring onion, cauliflower, spinach & tempheh in a large and deep saucepan for about 15 minutes on low heat, seasoning with salt

Next add the coconut cream and all the herbs, spices and frozen peas, season with salt and allow simmering for 15-20 minutes on low heat before serving.

Viola, its as easy as that.

Hoping to see you at Spiritfest, and in the meantime I wish you an abundance radiant health and happiness

Marlien xx