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 the follow up to the best recipe book I’ve ever tried- It’s All Good, which follows similar principals in that it’s healthy but doesn’t stick as ridgedly to Dr Junger’s Clean programme as much as many of the recipes include sugar, dairy and wheat. The It’s All Easy element is that all these recipes can be made in under 30 minutes.
Here are the recipes including a review of each one I’ve tried. I’ll update this as and when I try more recipes from the book.
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 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.
These are really yummy and are lovely and wholesome. I love the subtle flavours and the creamy texture. This recipe is wheat free, gluten free, sugar free and is suitable for those following the elimination diet, vegetarians and vegans. This is from Gwyneth’s book “It’s All Good“.
Serves 4 as a side dish.
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
15 1.2 oz can black beans
4 sprigs or coriander
Pinch of coarse sea salt
Heat the olive oil in a small pot over a medium heat. Add the garlic and cook, stirring until fragrant, 1 or 2 minutes. Add the entire can of beans (including the liquid), the coriander, the salt and turn the heat to high. Once the beans begin to boil, turn the heat to low and simmer until the beans have lost their tin can flavour and aren’t too watery, about 15 minutes. Remove the coriander before serving.
This are really yummy, soft and comforting. They taste a bit dry in places but are moist at the base and this definitely isn’t too sweet, it tastes quite healthy. This recipe is wheat free, gluten free, dairy free and refined sugar free and is suitable for vegans. This recipe is from Gwyneth Paltrow’s “It’s All Good”
Makes 12 muffins
2 cups & 1 tablespoon gluten free flour (if the flour doesn’t include xanthan gum add 1 teaspoon)
2 teaspoons baking powder
2 teaspoons baking soda
A pinch of sea salt
2 overripe bananas, mashed
1/2 cup extra virgin olive oil
2/3 cup maple syrup
2/3 cup unsweetened almond milk
2 teaspoons pure vanilla extract
1/2 pitted and chopped cup dried dates (approximately 6 large dates)
1/4 cup roughly chopped pumpkin seeds, plus 3 tablespoons for the top of the muffins
Preheat the oven to 200C. Line a 23 cup muffin tin with paper liners.
Whisk the 2 cups of flour, the baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together the bananas, olive oil maple syrup, almond milk and vanilla. Thoroughly combine the dry and wet ingredients. Toss the dates and the 1/4 cup of chopped pumpkin seeds with the extra tablespoon of flour and fold them into the batter with a rubber spatula. Evenly divide the batter among the muffin cups and sprinkle each muffin with a pinch of the extra pumpkin seeds.
Bake until the muffins are browned and a toothpick comes out clean- approximately 20 to 25 minutes.
Strangely enough these actually taste just like fish fingers! I really wasn’t expecting them to. Really delicious. This recipe is wheat free, gluten free, dairy free and sugar free and is from Gwyneth Paltrow’s “It’s All Good”
1 cup gluten free bread crumbs (can be shop bought or made from well toasted gluten free bread blended with salt, pepper, oregano and some Old Bay Seasoning)
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon fine sea salt
1 cup soy or rice milk
4 skinless fillets of any flat, mild wide fish cut into fingers
Olive oil spray
Lemon wedges for serving
Preheat the oven to 232 C. Line a baking tray with parchment paper.
Whisk the bread crumbs, oregano, garlic and salt together. Coat the fish fingers with the soy or rice milk then dredge them in the bread crumb mixture tapping off any excess. Lay the fish fingers on the baking sheet and spray lightly with olive oil spray on the other side. Bake for 8 minutes then turn your oven to broil and broil for 1 or 2 minutes to get the fish fingers nice and brown- if you don’t have a broiler just bake them for 10 minutes total. Serve with plenty of lemon,