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.
This recipe is really tasty and filling, I especially love the olives. This meal is wheat free, gluten free and dairy free and is suitable for vegetarians or vegans and if you omit the sherry those following a detox. This is from Yotam Ottolenghi’s “Plenty”.
Makes 2 servings
2 tablespoons olive oil
1/2 Spanish onion, finely chopped
1 small red and 1 small yellow pepper cut into strips
2 garlic cloves, chopped
2 bay leaves
1/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
150g Calasparra rice
100ml good quality medium sherry (I didn’t add this)
1 teaspoon saffron threads
450ml boiling vegetable stock
200g shelled broad beans
12 mini plum tomatoes, halved
5 small grilled artichokes in oil from a jar, drained and quartered
15 pitted kalamata olives, crushed or halved
2 tablespoons roughly chopped parsley
4 lemon wedges
Heat up the olive oil in a paella pan, or a large shallow frying pan and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on a medium heat for about 6 minutes or until soft and golden. Add the garlic and cook for a further minute.
Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute then add the stock and 1/3 teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes or until most of the liquid has been absorbed by the rice. Do not cover the pan and don’t stir the rice during the cooking.
Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cook down. Now squeeze each bean gently to remove the skin and discard it.
Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.
Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.
This is a pretty basic recipe and tastes like kids food. It’s nice but could do with a bit more texture and some more veggies, I made this recipe again with rocket & toasted pine nuts and it tasted a lot better, however if you want to stick to the recipe it’s easy if you don’t have many ingredients and it’s instant fuel. The peppers are rich in vitamin C, betacryptoxanthin and betacarotene, which are all powerful antioxidants that help protect the body from heart disease and cancer. The tinned tomatoes contain lycopene. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This is from Carol Vorderman’s “Detox Recipes”
Makes 4 servings
350g non wheat pasta
2 red peppers, deseeded and chopped
2-3 garlic cloves, peeled
250g tinned chopped tomatoes
Some low sodium salt and freshly ground black pepper
A few fresh basil leaves
Bring a large pan of eater to the boil and add the pasta. Cook according to the instructions, drain and then set aside.
Meanwhile make the sauce, Put the chopped peppers, garlic and tomatoes in a food processor or blender with the salt, black pepper and basil leaves. Blend until smooth, adding a little vegetable stock or water if you want a thinner consistency.
Stir the pepper and tomato sauce in the cooked pasta and put over a low heat until warmed through.
This meal is nice because you get the double comfort factor of the butternut squash and the risotto rice. This isn’t my favourite risotto recipe, I’m not sure if the flavours completely work, I think the peas make it taste a bit odd, but then having said that I do like that there are lots of different vegetables in this dish. The butternut squash as well as being comforting is rich in betacarotene which has powerful antioxidant properties, helping protect against heart disease and cancer and it is also good for the skin and can be converted into vitamin A in the body. This dish also provides lots of vitamin C, folate and vitamin E. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This is from Carol Vorderman’s “Detox Recipes“.
Makes 4-6 servings
3 tablespoons extra virgin olive oil
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
300g arborio rice
1 litre hot vegetable stock
350g butternut squash, peeled, deseeded and cut into 1/2 inch pieces
1 medium courgette, diced
125g fresh or frozen peas
1 tablespoon fresh chopped parsley
Sea salt and black pepper
30g flaked toasted almonds
Heat the olive oil in a large pan. Add the onion and cook for 2 minutes until translucent. Stir in the spices and continue cooking for a further minute.
Add the rice and stir with a wooden spoon until the grains are coated with the oil. Add the hot vegetable stock one ladle at a time, stirring and simmer for 10 minutes.
Add the butternut squash and courgette and continue cooking for a further 5 minutes.
Ad the peas and continue cooking for a further 5 minutes until all the liquid has been absorbed and the rice is tender but firm in the centre.
Stir in the parsley and season to taste. Spoon the risotto into s serving dish and scatter the almonds over.
This tastes hugely healthy, I love the warm tomatoey taste and the bread crumbs make it extra delicious and moreish. The beans provide a good source of protein, carbohydrate, zinc, magnesium and iron. The peppers are rich in vitamin C, in fact one serving of this dish will meet your daily requirement for this and the passata is rich in lycopene. I don’t think it is an entire meal in itself, you’d need something else with it like a protein or grains or a sweet potato. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This recipe is from Carol Vorderman’s “Detox Recipes”
Makes 4 servings
2 tablespoons extra virgin olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1 teaspoon dried basil
1 vegetable stock cube
420g tinned red kidney beans, drained and rinsed
420g tinned pinto beans, drained and rinsed
1 tablespoon chopped fresh parsley
60g fresh rye bread crumbs
Preheat the oven to 200C/ 400F/ Gas mark 6.
Heat the olive oil in a large pan, add the onion, garlic and peppers and cook over a moderate heat for 5 minutes.
Add the herbs, passata, stock cube and beans. Bring to the boil, stirring and then simmer for 10-15 minutes. Stir in the fresh parsley.
Spoon the bean mixture into a baking dish then sprinkle over the bread crumbs.
Bake uncovered for 15 minutes until the breadcrumbs are crispy and golden, or heat under a hot grill for 4-5 minutes.
I’m a big fan of avocado toast and this version is delicious, I love how fresh and zingy it is, in fact I went back for seconds it was so good! This recipe is wheat free, gluten free (if you use gluten free bread) dairy free and sugar free and is suitable for vegetarians and vegans. This is from Gwyneth Paltrow’s “It’s All Easy” and takes less than 30 minutes
1 slice of your favourite bread
1 to 2 radishes, very thinly sliced
Coarse sea salt
Pea shoots if available (unfortunately I couldn’t find any)
Toast the bread, top with the avocado, sliced radishes, lemon zest, a drizzle of olive oil, salt and fresh pea shoots.
This is quite a simple dish and it tastes light and mild. I tried it with and without tabasco sauce as Gwyneth said her kids like it with hot sauce but I really didn’t like it! I think it must be because I don’t like tabasco sauce (I’d never had it before). The recipe is fine, it’s just not as exciting or as amazing as some of the other Gwyneth recipes. This meal is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians and vegans. You’ll find this recipe in Gwyneth Paltrow’s “It’s All Good”
Cut each avocado in half, remove and discard the pits and score the flesh inside the shells. Scoop the avocado into a mixing bowl and mash gently with a fork. Stir in the onion and coriander. Cut the lime in half and squeeze the juice in to taste. Season the guacamole to taste with salt.
Warm a corn tortilla in a pan and serve with a generous swipe of guacamole and a spoonful of beans.