I love that there are so many different components to this dish. The salmon is really smooth and the sesame seeds give it a nice fuller taste. The avocado and tahini is especially yummy, gold star! The noodles taste really good too. The beetroot is nice, the carrot tastes good, the cress is pretty standard, I wasn’t so keen on the cucumber but if you mix it with some the nicer stuff like the salmon, avocado or noodles it tastes a lot better. This dish is so healthy and fresh you feel like it’s cleaning and purifying you as you eat it. It tastes like it’s packed full of vitamins. This meal provides you with an amazing three of your 5 a day and the salmon is rich in vitamin D which we need for absorbing calcium, keeping our bones and teeth healthy. This recipe is wheat free, gluten free, sugar free and dairy free and is from Jamie Oliver’s “Everyday Super Food”.
Cooking time: 20 minutes
150g brown rice noodles
2X 100g fillets of salmon, skin on, scaled and pin boned
4 teaspoon sesame seeds
1 clove of garlic
4 teaspoons of tahini
8cm piece of cucumber
2 small carrots
2 raw baby beetroots
1 punnet of cress
extra virgin olive oil
1/2-1 red chilli
2 sprigs of fresh coriander
Cook the noodles according the the instructions on the packet, then drain and toss in a small squeeze of lime juice. Carefully slice each of the salmon fillets lengthways into three. Scatter the sesame seeds over a board and press one side of the salmon slices into the seeds to form a crust. Place a large dry non-stick frying pan over a medium heat and once hot add the salmon, sesame side down. Leave for 2 to 3 minutes or until golden flip over and cook for 1 more minute then remove from the heat.
Peel the garlic and pound into a paste with a pinch of sea salt in a pestle and mortar then muddle in the tahini, the remaining lime juice and a splash of water to make the dressing. Use a box grater to coarsely grate the cucumber, carrots and beetroot, keeping them in separate piles. Snip and divide up the cress, then divide up the noodles.
Halve, peel and destone the avocado then pour the dressing into the hole and add a few drips of oil. Lay the salmon alongside, then finely slice the chilli and scatter the coriander leaves over.
This is super delicious, the lemon zest on the sea bass makes it taste incredible and the skin is really nice and crispy & normally I hate the skin. The salad is delicious, the simplicity of it and the lemon makes it out of this world. The lash is lovely and comforting. This whole dish tastes better than restaurant food, feels like the meal is full of vegetables. I really like the combo of having raw and cooked food. This meal has two portions of your five a day, and the sea bass is super high in vitamin B12 which we need for making red blood cells. This recipe is from Jamie Oliver’s “Everyday Super Food” and is wheat free, gluten free and sugar free.
Cooking time: 30 minutes
1 bunch of asparagus
100g freshly podded peas
1 bunch of fresh mint
1 red chilli
2 handfuls of baby spinach
40g strong Cheddar cheese
2X 120g sea bass fillets, skin on, scaled, scored and pin-boned
Extra virgin olive oil
Wash the potatoes, chop into 3cm chunks and put into a medium pan of boiling salted water for 10 minutes. Meanwhile trim the woody ends off the asparagus. holding the stalk ends stead, speed-peel 4 asparagus spears into ribbons, then put into a bowl with a small handful of the peas. Pick in just the pretty baby mint leaves, finely slice and add the chilli then put aside.
Add the remaining asparagus spears and peas to the potato pan to cook for 3 minutes, then drain it all in a colander, steam dry for 1 minute and put into a food processor. Pick in the rest of the meat leaves and spinach. Grate the Cheddar then pulse to the consistency you like. Have a taste and then season.
Meanwhile sprinkle the skin of the fish with sea salt and rub all over with 1 teaspoon of oil. Place the fillets skin side down in a cold non-stick frying pan and turn the heat to medium-high. Finely grate over the lemon zest, cover with a scrunched sheet of wet greaseproof paper and cook for around 5 minutes.
Divide up the mash next to the crispy sea bass, skin side up. Toss the raw peas and asparagus ribbons with the juice from 1 lemon and 1 teaspoon of oil, then pile delicately on top. Serve with lemon wedges for squeezing over.
The tomatoes were my favourite part of this meal, the rest wasn’t amazing, although my husband enjoyed it. It wasn’t disgusting but I didn’t love it and I probably wouldn’t have it again. That being said it tasted really hearty and I’m sure it did me a world of good. This recipe contains 2 portions of vegetables and the egg provides a good source of protein. This recipe is from Jamie Oliver’s “Everyday Super Food” and is wheat free, gluten free, sugar free and dairy free if you omit the yoghurt and is suitable for vegetarians.
Cooking time: 30 minutes
150g brown basmati rice
2 large eggs
4 chestnut mushrooms
3cm piece of ginger
1 fresh red chilli
1/2 bunch of fresh coriander
2 spring onions
medium curry powder (I used mild)
100g ripe cherry tomatoes
100g frozen peas
100g baby spinach
2 heaped tablespoons fat free natural yoghurt (I cut this out)
Cook the rice in a pan of boiling salted water according to the packet instructions, then add the eggs to the pan to soft boil for the last 6 minutes. You can tell by the picture that I messed the eggs up).
Meanwhile place a large non stick frying pan on a medium-high heat. Quarter the mushrooms and put in the dry pan, stirring occasionally, while you peel the ginger and deseed the chilli. Saving a few slices of chilli for garnish, finely chop the rest with the ginger, half the coriander leaves and all the stalks. Trim and slice the spring onions. Push the mushrooms to one side of the pan then add 1 tablespoon of oil, the chopped ginger, chilli, coriander and spring onions and 1 1/2 heaped teaspoons of curry powder. Stir fry for 2 minutes, while you halve and add the tomatoes, followed by the peas and spinach. Drain and add the rice. Toss, stir regularly and fry for 4 minutes, then squeeze in half the lemon juice and season.
Briefly hold the eggs under old running water until cool enough to handle, then peel, halve and dote in around the vegeree. Spoon over the yoghurt, sprinkle with the reserved chilli and coriander leaves, add an extra pinch of curry powder and serve with lemon pieces for squeezing over.
I’m now slowly reintroducing food back into my diet from my thrush/candida diet and today I’m reintroducing wheat! I need to do this by isolating it from yeast so couscous and pasta only.
The couscous tastes absolutely divine! The best tasting couscous I’ve ever tried. The tuna is good, but it’s totally outshone by the couscous. The tuna is high in selenium which helps keep your nails and hair strong and healthy. This recipe is yeast free, sugar free and dairy free. This recipe is from Jamie Oliver’s “Everyday Super Food”
4 mixed colour tomatoes
1 1/2-2 fresh red chillies
2 sprigs of fresh basil
150g wholewheat couscous
Garlic (omit this if you’re on the thrush/candida diet)
1 whole nutmeg
225g piece of tuna
1 teaspoon dried oregano
1 teaspoon baby capers
4 spring onions
1 bunch of asparagus (omit this if you’re on the thrush/candida diet)
1 large handful of Swiss chard
30g feta cheese (also omit this if you’re on the thrush/candida diet)
Quarter the tomatoes, deseed 1 chilli and put the food in a food processor with the basil leaves, the zest and the juice from 1 lemon, a pinch of sea salt and black pepper, plus 150ml of cold water. Blitz until smooth, tip the mixture into a bowl, stir in the couscous, then cover and leave aside for 1 hour.
Next peel the garlic and finely slice with the remaining chilli. Season the tuna with pepper and a few scrapings of nutmeg then pat with the oregano and 1 teaspoon of oil. Sear in a non-stick frying pan on a high heat for 1-2 minutes on each side, adding the chilli, garlic and capers when you flip it and gently jigging it about to sear it all.
Transfer the contents of the pan to a board, returning the pan to a medium heat. Trim the spring onions and asparagus, then halve lengthways, halve the chard stalks and put it all into the hot pan with a good splash of water. Cover with lid and steam for 4 minutes or until it’s just cooked through. Fluff up the couscous, crumble over the feta, pop the vegetables on top, slice up the tuna and serve with lemon wedges for squeezing over.
This smells heavenly, the tomatoes are gorgeous and it’s really nice to have some roughage with this dish. Yum yum yum! Also it’s comfort food but not makes-you-fat-bloated-and-uncomfortable comfort food. Really satisfying and filling. Because I’m on my boring diet I had to omit the ricotta and used brown rice pasta instead of spelt spaghetti. This meal is wheat free, gluten free, sugar free, dairy free and is suitable for vegetarians, vegans and those following a thrush/candida diet. This recipe is from Jamie Oliver’s Everyday Super Food.
1/2 bunch fresh thyme
4 cloves of garlic
1/2-1 fresh red chilli
500g ripe mixed colour cherry tomatoes on the vine
250g best quality ricotta cheese
320g dried spelt spaghetti
4 handfuls of rocket
optional: balsamic vinegar
Preat the oven to 180 C. Pour 3 tablespoons of oil into a small bowl. Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely slice it with the chilli and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper and mix together. Lay the cherry tomatoes in a 30cm by 40cm baking tray. Rub the flavoured oil all over the ricotta and place in the centre of te tray, then gently rub the remaining oil over the tomatoes. Add a splash of water to the tray, place in the oven and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the packet instructions.
Life the ricotta out of the tray, then shake the tomatoes off the vines, discarding the stalks. Add half a mug of pasta water to the tray and gently shake from the base. Drain the spaghetti and toss straight into the tray with a squeeze of lemon juice, season to perfection, then break the ricotta over the top. Sprinkle over the rocket, toss together well then serve. You can also drizzle some balsamic over as well.
This is pretty yummy and has a nice mild flavour. The egg makes it lovely and filling. I love all the vegetables. I normally don’t really like omelettes but this was really good, possibly because it’s not as thick as other omelettes and it’s lovely and crispy. This recipe is wheat free, gluten free, dairy free, sugar free and is suitable for vegetarians. This is from Jamie Oliver’s Everyday Super Food
75g brown rice noodles (I couldn’t find any so used soba noodles)
2 large mixed handfuls of asparagus, baby corn, carrots and beansprouts (thanks to my diet I had to cut the asparagus and baby corn out)
3cm piece of ginger
1 clove of garlic (I also had to cut this out)
1/2 a fresh red chilli
1 teaspoon sesame seeds
2 large eggs
1 spring onion
3 sprigs fresh coriander
1 lime (I used a lemon as I wasn’t sure if I was allowed limes)
low salt soy sauce
Cook the noodles according to the packet instructions, then drain. Trim the woody ends of the asparagus and chop up the stalks, halving the tips lengthways to help them cook. Halve the baby corn lengthways and matchstick the carrot. Peel and finely chop the ginger and garlic, finely slice the chilli (deseed if you like) and put into a 30cm non-stick frying pan on a medium-high heat with a teaspoon of sesame oil. Toss for a minute then add the asparagus, corn, carrot, beansprouts and a pinch of sesame seeds. Toss and stir-fry for 5 minute, then tip on to a plate, returning the pan to the heat.
Drizzle a teaspoon of sesame oil into the pan, scatter the noodles in a fairly even layer, then sprinkle over the remaining sesame seeds and leave to crisp up while you beat the eggs with a splash of water. Pour the eggs over the crispy noodles, then cover and reduce to the heat to low. Leave to cook through for a couple of minutes while you trim and finely slice the spring onion and pick the coriander leaves.
Loosen the edge of the omelette with a rubber spatula and slide into a plate. Pile the stir-fried veg in the centre, then scatter over the spring onions and coriander leaves. Serve with a squeeze of lime juice and a drizzle of soy sauce.
This is quite yummy. I was initially put off by the smell as I’m not used to having spring onions with smoked salmon and scrambled eggs but this is good. But then again Jamie is an expert. This is quite comforting and filling. This recipe is wheat free and gluten free (if you use wheat free and gluten free bread!) sugar free and dairy free and is suitable for pescatarians. This recipe is from Jamie Oliver’s Everyday Super Food.
1 small slice of sourdough bread (or wheat free bread)
1 spring onion
25g smoked salmon
2 large eggs
1 wedge lemon
Toast the bread, trim the spring onion and finely slice it with the smoked salmon. Beat 2 large eggs with a pinch of black pepper then fold through the sliced spring onion and smoked salmon. Put a small non-stick frying pan on a medium heat and wipe with a piece of oiled kitchen paper. Pour the egg mixture into the pan and stir every 10 seconds with a rubber spatula until you’ve got silky strips of cooked egg, surrounded by softer, custardy egg. Sere on the toast with the wedge of lemon for squeezing over.