THEGAYUK

Tag: Easy Recipe

  • Recipe: Sweetheart Coleslaw

    Sweetheart Coleslaw

    Cabbage – Surprisingly, cabbage is richer in vitamin C than oranges. This roughage food helps to reduce the amount of free radicals in the body, and is great for preventing premature aging. Cabbage is a great food to eat more of if you have been burning the candle at both ends. Cabbage has been reported to treat ulcers, depression, boost the immune-system and aid treatment of certain cancers. (source: https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-cabbage.html )

    Why are we not eating more of this amazing food? If you are keen on cabbage then check out my Cabbage & Roots (insert link to cabbage with roots recipe here).

     

    Ingredients

    2 medium size carrots (grated and dried with kitchen towel)

    1 medium size onion (thinly sliced or chopped)

    1 tbsp parsley (finely chopped)

    ½ sweetheart cabbage (shredded)

    ½ tsp English mustard

    4 dessert spoons mayonnaise (opt for low fat version to make this healthier)

    Pinch of black pepper

    Instructions

    1. Simply prepare the ingredients as stated above and mix together in a bowl, and serve.

    Skinny Tip!

    If cholesterol is a concern or if you are watching your calories. You can reduce the amount of fat in this simple side by using 1 dessert spoon low-fat mayonnaise, and 3 of plain yoghurt, as opposed to all mayo.

    Preparation Tip!

    Halve the cabbage, and again- to create quarters. Slice the bitter inner root out at an angle, and then shred finely.

  • Get Juicy: Big Beet Juice Recipe

    Get Juicy

    Try to buy organic when juicing as you’re often using the whole fruit or vegetable and you don’t want any chance of pesticides getting into your home made healthy concoction.

    Focusing on the recommendation of eating whole fruits & juiced vegetables- my juice recipes are packed with veggies and have minimal appearances from fruits like apple, lemon or lime, providing a touch of something sweet yet sound.

    Simply chuck your ingredients listed below into your juicer, following your manufacturer’s guidelines for some of the ingredients…

     

    Big Beet (Great Pre-Workout!) – Makes around 600ml

    Beetroot has had recent TV coverage on how it can help us perform more efficiently in exercise regimes. Boron in Beetroot boosts our stamina, helps us to exercise longer and has positive influence on blood flow & pressure.

     

    Ingredients

    3 uncooked beetroot, use the whole thing including its leaves

    3 carrots

    1 garlic clove

    1 apple, cored

    a thumbnail of ginger

    big handful of kale

    1 tbsp fresh lemon juice, stir this in at the end of juicing

    optional- Dried organic cornflowers (immune boosting qualities)

     

  • RECIPE: Chia Coconut Cookie Cakes

    Chia Coconut Cookie-Cakes

    Makes 12

    Prep 10 mins

    Cook 10 mins

    Quick & Easy / Minimal Ingredients

    With a simple bung in the bowl and beat method, these are ridiculously easy to make. When handling the mixture to shape, it will be wet, but this is what gives them the sponge like texture inside, under their toasty coconut exterior.

     

    Ingredients

    80g coconut flour

    5 tbsp coconut oil, melted if solid

    4 medium eggs

    2 tbsp honey

    1 tbsp apricot conserve/jam

    2 tsp chia seeds

    ½ tsp baking powder

    Pre-heat your oven to 200c / 180c (fan) / Gas Mark 6

    Instructions

    1. Grease and line a baking sheet with greaseproof paper.
    2. Combine all the ingredients in a large bowl and mix for a couple of minutes until completely combined.
    3. With your hands shape into equal size balls. If the mixture is too wet to handle add a couple of tablespoons more of coconut flour. You want them to be around the same size as when you connect your thumb to your index finger making a circle.
    4. Place each ball on the prepared baking sheet and press down lightly.
    5. Place in the oven for 10-12 minutes when the tops of the cookie-cakes have turned slightly golden.
    6. Remove from the oven and set aside to cool. Store in an air-tight container.

     

     

     

     

  • RECIPE: Filipino Chicken

    Filipino Chicken

    Serves 2 (or 1 if you minimise / leave out the wild rice)

    Prep 10 mins

    Cook 25 mins

    Quick, Super Easy, Minimal Ingredients

    The soy, garlic and spring onions could imply this dish being of Asian origin. However my Filipino chicken is based on a sauce referred to as “Adobo” (literally meaning sauce or marinade), and has Hispanic heritage. It’s method of cooking is used widely in the Philippines and involves stewing poultry or meat in a sauce with vinegar. Trust the amount of vinegar here, you simmer it for 25 minutes so it does take away a lot of the vinegar’s acidity.

    I have added red chilli into the mix as I fancied a meal with a kick tonight. If you’re not keen on chilli then leave it out- it’s just as good! The flavour of this dish is a wonderful meeting of sharp and mellow with a lovely garlic undertone running through it. For using such simple minimal ingredients, this really gives you back so much more than you put in!

    I served mine with wild rice, tenderstem broccoli, sugar snap peas & asparagus.

    APPLE CIDER VINEGAR- Only 3 calories per tablespoon, and array of health benefits. I actually take 1 ½ tablespoons of it with a tall glass of warm water every day to utilize it’s health properties. Apple cider vinegar has been found to lower blood sugar levels (great for diabetics), lower cholesterol levels, potentially reduce blood pressure, reduce the risk of heart disease, and some research has displayed promising results as to killing cancer cells and shrinking tumours (SOURCE: http://authoritynutrition.com/6-proven-health-benefits-of-apple-cider-vinegar/ )

    Ingredients

    2 chicken breasts, chopped

    2 garlic cloves, finely chopped

    2 spring onions, sliced on the diagonal

    1 bay leaf

    1 chilli, finely chopped (it’s really up to you how much you add or leave out, I hold some back for the final decoration of the dish when serving)

    ½ tsp salt

    ½ tsp pepper

    ½ tsp garlic granules

    60ml apple cider vinegar

    60ml light soy sauce

    60ml water

    Serve with 150g wild rice and 200g vegetables of your choice

     

    Instructions

    1. Mix the chicken pieces in the dry spices.
    2. Fry the chicken in a wok with 1 tbsp oil on a medium heat until browned.
    3. Add the chilli and chopped garlic to the pan and cook for 1 minute.
    4. Add all the liquids along with the bay leaf, bring to the boil, and reduce to a fast simmer for 25 minutes.
    5. If you are cooking wild rice then put this on now as it takes 25 mins.
    6. Remove the bayleaf, and transfer the chicken with it’s sauce and serve with scattered spring onions and chilli.