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.
This is super dooper yummy! It tastes so good! It’s quite similar to Gwyneth Paltrow’s Granola recipe, although differs in that it uses oats for the base rather then quinoa and honey instead of maple syrup. It’s really satisfying and love that it has that just baked taste. The oats are rich in soluble fibre, plenty of B vitamins and provide slow release energy. The almonds and hazelnuts provide protein, calcium, zinc and healthy monounsaturated oils. 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
60g sunflower seeds
60g flaked almonds
60g hazelnuts, crushed
2 tablespoons clear honey
2 tablespoons rapeseed oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
a pinch of ground all spice (optional)
85 g chopped dates, raising &/or apricots
Preheat the oven to 190 C
Mix the oats, sunflower seeds, almonds and hazelnuts together in a bowl.
In a separate bowl, combine the honey, oil, water, vanilla and spices. Add to the oat mixture and mix well.
Spread out on a nonstick baking tray and bake in the oven for 30-40 minutes, stirring occasionally until evenly browned.
Cool and then mix in the dried fruit. Store in an airtight container. Serve with dairy free yogurt or milk and fresh fruit.
This is really yummy, I love the taste of the tomatoes and the texture of the leeks. The beans make the dish more filling and satisfying. This meal is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox. This recipe is from Carol Vorderman’s “Detox for Life”
Makes 4 servings
1 tablespoon water or vegetable stock
2 leeks, sliced
1 tin chopped tomatoes
2X400g cans butter beans, drained
150ml vegetable stock
Sautee the leek in the water for 5 minutes, until they are almost soft.
Add the remaining ingredients, stir and bring to the boil. Simmer for a further 10-15 minutes until the casserole has thickened.
This isn’t that spicy (which is good) I love all the chunky vegetable and yummy filling and boosting beans. This is from Carol Voderman’s “Detox for Life” and is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox.