food.

meal ideas.
lime salmon fillet w/ vanilla walnuts w/ coconut creamed spinach with peppers.
do the vanilla walnuts first and while youre allowing them to cool. try to the the salmon and
coconut milk spinach side by side.
PREP. vanilla walnuts 5 mins.
4g of walnut halves. 4ml almond oil. !"ml pure vanilla e#tract. $5ml. sugar. !."ml ground
coriander. !."ml cinnamon. !."ml nutmeg !."ml salt. .% white pepper.
PREP. vanilla walnuts.
preheat oven to &"5' bring large water pan to a boil. blanch walnuts for one minute. drain
well. transfer to a bowl.
blend almond oil with vanilla e#tract. pour over hot nuts. let stand for ten minutes.
arrange nuts on rimmed baking tray. bake for &(&5 minuts until nuts are light brown and
crispy. stir nuts a few times whilst baking.
combine the sugar) coriander) cinnamon) nutmeg)salt and pepper into a small bowl.
when nuts are done baking transfer them into a large bowl. toss a couple into the seasoning
mi#ture and then return to the baking sheet. allow them to cool.
PREP. salmon. 5mins
!tablespoon olive oil. salmon fillets based on the number eating. knob of butter. % red onions.
! large red pepper) ! yellow halved deseeded and chopped. *est and +uice.. one lime. think
about two. small bunch of chopped coriander.
,-./01. !5 mins.
heat oil in a large frying pan and cook the salmon 2skin side down3) for about 5(% mins until
the skin is crispy and golden. turn the salmon carefully abd cook for a further "mins. remove
from pan and set aside.
,-45E
tip butter in the pan) and when melted add the red onions) peppers) and the lime *est to si**le
in the butter for " mins.. then add the lime +uice. spoon the chilli and lime butter over the
salmon. scatter with coriander. end.
sweet potato soup with coconut.
prep. !tablespoon almond oil or olive oil or vegetable oil. ! chopped onion. !(" teaspoon of
thai curry paste. ! veg stock. !/4 can of coconut milk. handful of coriander) roughly chopped.
naan bread to serve. $5g sweet potatoes) grated.
heat oil in a deep saucepan) then soften the onion for 4(5 mins. stir in the curry paste and
cook for ! min more until fragrant. added the grated sweet potato and stock) the bring 6uickly
to boil) simmering for 5 mins until the potato is tender.
remove soup from the heat) stir in the coconut and seasoning) then cool briefly before
whi**ing with a stick blender until smooth. sprinkle with coriander and serve with warm
nann bread)
coconut creamed spinach. serves four as a side.
prep. ! tablespoon olive oil. spinach to liking. cup of coconut milk.
2optional3 shitake mushrooms) lime7*est) clove of garlic.
lots of spinach) maybe some kale.. other leaves. coconut milk. a lot of shitake mushrooms.
80. in a large skillet heat hlf a tablespoon of olive oil. add the slice spinach. a few pinches of
salt) and cook until wilted. turn off the heat) and place in a colander to drain.
once the spinach is cooled) press out as much li6uid as you can.
whisk coconut milk) salt) cinnamon) turmeric. set aside.
wipe the skillet used for the spinach and heat !/" tablespoon more oil. add the mushroom and
salt and pepper. cook for a few minutes until its soft. s6uee*e a lime into the pan) give it a stir
and turn heat to low. add half the coconut milk mi#ture and stir.
add the spinach back to the pan. pour the rest of the coconut milk mi#ture and stir +ust until
the spinach and coconut milk are warmed through. end.
9/P0R:-1:. cook spinach as little as possible so it doesnt lose its vibrant green colour and
become mushy.
coconut dhal. serve with basmati rice) naan or chapati. greek yoghurt also optional. feeds four
people pretty comfortably.
chop one large onion) two long peppers) and two tomatoes and put them in a big pot. add one
tin of coconut milk) &ml of water) two cups2&g3 of red lentils.put on a medium heat ant
leave for "(& minutes) stirring often until the lentils are soft and have absorbed enough
li6uid that the sauce has thickened. season liberally with lemons) limes) salt)
sugar;.e#periment.
in a separate frying pan) fry one sliced onion) with coriander seeds) brown mustard seeds and
cumin seeds in coconut oil. crush the seed. 2thinking about buying a wet spice grinder to
make mi# into a paste. serve dri**led through the dahl.
add a tablespoon of turmeric) and tea spoon of cumin) coriander) and garam masala. ad+ust to
taste.