Roast chicken Legs (Original recipe by Pete Evans adapted by Nourishing Pantry) NOTE: You need to start this recipe the day before to allow the flavours to really sing Ingredients ¼ cup olive oil. 1 teaspoon smoked paprika 1 tablespoon Mixed dried herbs 1/2 teaspoon dried chilli flakes sea salt and freshly cracked black pepper… Read More »
Cleansing Kitchari (6 – 8 servings) This amazingly tasty dish heals digestive distress, balances the metabolism, is a potent blood and liver cleanser, assists in healthy weight loss and is packed with nutrients. I love cooking with lots of spices so this appeals to all the senses. Plus it’s a breeze to make. Make a… Read More »
Red Lentil Curry Serves 4 2 Tbsp olive oil 1 x onion, diced finely 1 tsp mustard seeds 1 tsp cumin seeds 2 cloves garlic, crushed 225 gm lentils (red) 1 Tbsp tomato paste 1 x tin 400ml coconut milk 1/2 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp ground turmeric 2 x green chilies, seed… Read More »
Chicken soup with dumplings (Serves 4) (Inspired by Alexx Stuart –Low Tox Living) Dumpling Ingredients 500g organic chicken mince 2 tablespoons flour (if Gluten Free, coconut flower works well) 1 heaped Tablespoon dried tarragon 1 heaped Tablespoon dried or fresh Parsley 1 teaspoon Turmeric Powder 1 egg ½ teaspoon sea salt ½ teaspoon of white… Read More »
Beef brisket (slow cooked) I love a meal which gives me lots of left overs, this slow cooked beef brisket is ideal as it really is just set and forget and then you have mouth watering meat to use for the week. We like to make tacos, shredded beef burgers, toss through stir fried rice… Read More »
Easy Ratatouille (Serves 8 people as a side dish, can be frozen) Ingredients 2 large eggplant, cut into bite sized pieces 2 onions, finely diced 1 red capsicum, diced 1 green capsicum, diced 4 medium zucchini, sliced into rounds, or half rounds if large 4 large tomatoes, diced 4 tablespoons olive oil 4 cloves garlic, minced… Read More »
Asian Style Green Salad (serves 4) INGREDIENTS 2 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 tablespoon Fish Sauce (I like Redboat brand) 1 tsp honey 2 baby cos lettuce 2 carrots, peeled, grated or finely sliced 1 red capsicum thinly sliced 2 spring onions, thinly sliced 1/2 cup beansprouts, washed trimmed 1 cup snow peas –… Read More »
Indian spiced chicken drumsticks This recipe is based on one written by Pete Evans and I liked it so tweaked to suit our needs. This recipe needs to be started the day before for full flavour. Ingredients (Marinade) 2 teaspoons coriander seeds 2 teaspoons cumin seeds 4 garlic cloves 1 knob of ginger about… Read More »
Zucchini, pea and haloumi fritters (Serves 4) left overs can be frozen or recipe can be halved. 150g frozen peas 1 medium zucchini grated and excess water squeezed out 1/3 cup milk, 2 eggs 1/4 cup cornflour 2/3 cup plain flour 1/2 teaspoon baking powder 1 tsp paprika 200g haloumi cheese, cut into 1cm cubes 2 tablespoons chopped… Read More »
Coconut poached chicken Salad, with soup the next day Serves 2 plus lunch the following day I love it when I can cook dinner and easily repurpose the left overs for a completely different dish the next day. Ingredients 1 can coconut milk (400mL), I like Ayam brand thumb sized piece of ginger, sliced 1… Read More »