this is placeholder text to test where the description should go (before the links to the recipes that use this ingredient) There
should NOT be a recipe in full detail below here:
| Prep Time | 3 minutes |
| Cook Time | 0 minutes |
| Servings |
person
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Ingredients
- 1/2 avocado
- 1 generous pinch salt - Himalayan pink rock salt is nice
- some black pepper - freshly ground
- a few generous squeezes of lime
Ingredients
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Instructions
- Mash together
- Place on your toast or crackers. (for those who like it extra zingy, add a few more drops of lime juice on the top)
- Enjoy!
Beetroot chocolate cake
Pecan pie
Chicken gravy from scratch (yeast free)
Roasted Mediterranean vegetables
Carob avocado mousse
Vanilla coconut balls
Almond & cacao energy bites
Chicken curry with hidden veggies
this is placeholder text to test where the description should go (after the recipes that use this ingredient)
| Servings |
people
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Ingredients
- 1 tbsp extra virgin coconut oil
- 1 onion
- 4 cloves garlic crushed
- 1 tbsp curry powder I use Ocado organic curry powder as it doesn't contain any chilli
- 1 bell pepper chopped
- 1 courgette grated
- 400 ml passata
- 160 ml coconut cream
- 1 tbsp maple syrup
- 1 tbsp tomato puree
- 1/4 tsp salt
- freshly ground black pepper
- 1 1/2 cups cooked chicken
- 1 1/2 tbsp garam masala
- 1 handful baby spinach optional
Ingredients
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Instructions
- Melt the coconut oil in a large saucepan and fry the onion for about 5 minutes until softened.
- Add the bell pepper, garlic and curry powder and cook for another 2 minutes. Stir frequently to prevent the spices catching on the base of the pan.
- Add the grated courgette and cook for another couple of minutes.
- If you're doing this for children and wish to hide the veggies (or you'd like a smooth curry sauce anyway) then at this point put the passata and coconut cream, together with the fried veggies into a blender and blend until smooth. Pour back into the saucepan. If you'd rather keep the veggies whole then just add the passata and coconut cream to the saucepan and skip blending it.
- Add all the other ingredients now except for the garam masala and spinach. Bring to the boil and simmer for 10 minutes.
- Add the garam masala and cook for a further 2 minutes.
- I like to serve this on a bed of brown rice, sprinkled with baby leaf spinach (this will wilt with the heat of the sauce), but this is totally optional!
