Stews just like soups are perfect meals for the freezing cold weather and you can pretty much add whatever vegetables you like. You can use other meat like beef or chicken. Please make sure that the meat you use is organic as non organic meat is injected with antibiotics and hormones.
500 grams of stewing lamb diced
300 grams of potatoes peeled and chopped
2 medium onions finely chopped
2 carrots chopped
2 celery sticks chopped
1/2 cup of frozen peas
A generous amount of extra virgin olive oil
1 tablespoon of tomato paste
500ml of meat stock
1 cup of water
1 garlic clove finely chopped
1/2 glass of organic red wine
1 bay leaf
1 small sprig fresh rosemary
Himalayan salt and ground black pepper
1/2 teaspoon of ground turmeric
Season the lamb with salt and pepper and sauté in olive oil over medium heat. Add the onion, garlic, celery and carrots and sauté for 10 minutes adding the tomato paste, chili flakes, turmeric and the red wine. Then add the bay leaf, rosemary, broth and water. Bring to a boil, then bring to a simmer and give it a good stir then put the lid on. Cook for 1 hour keeping an eye on it stirring it occasionally. After one hour add the potatoes and cook for another 30-40 minutes. Keep tasting and season to your liking. Add the peas at the end before serving. If it looks dry add a little water.
Pasta is a great comfort food and it does not necessarily have to be unhealthy. Having Italian parents meant I pretty much grew up on pasta. I am not gluten intolerant so I eat all different types of pasta: wheat, brown rice pasta, quinoa and millet pasta. The important thing is the quantity and the sauce. If you eat a massive plate of pasta with a rich creamy sauce, not only will you end up feeling heavy but you will be piling on the weight. Did you also know that cooking pasta al dente is less fattening?. Ideally your plate should always be half full of greens, a quarter protein and a quarter carbohydrates. If you are a couch potato definitely do not eat massive plates of pasta. This recipe is simple, quick and delicious.
150g of pasta. For this recipe I used gluten free quinoa and millet
1 large head of broccoli cut into florets
3 garlic cloves finely chopped
A generous amount of olive oil
Fresh chili or chili flakes. How much you use depends on how spicy you like your pasta.
Himalayan salt and pepper, season to your liking.
Optional: Parmesan cheese
Start by steaming the broccoli florets for 10-12 minutes. When the broccoli is ready transfer to the pan and sautée with the garlic, olive oil, chili flakes for 7 minutes. In the meantime place the pasta in a large pot of salted boiling water and cook until al dente. When the pasta is ready transfer to the pan and mix with the broccoli, chili and garlic adding parmesan cheese and seasoning to your liking. Serve immediately while hot and enjoy!
Recipe this week is this delicious porcini risotto my sister and I made. It is a classic and it is just so delicious! The perfect comfort food. I promise you that this dish is full of flavour. For the full recipe click on the link below.
My sister and I love pasta and we created this tasty and simple recipe packed full of flavour. We used rice and millet pasta that we purchased from Wholefoods, but you can use any gluten free pasta of your choice. For the full recipe click on the link below.
Recipe this week is a warming delicious sweet potato and red lentil soup. Perfect for winter months. Soups are super quick and easy to prepare and this one is delicious!
1 sweet potato peeled and chopped
3 tablespoons of olive oil
1 small onion finely chopped
1 garlic clove finely chopped
1/2 cup of red lentils drained
1/2 a small chilli finely chopped
500ml of water
1.5 teaspoon of bouillon powder
Saute’ the garlic, onion, chilli for one minute then add the sweet potato, lentils, 1/4 cup of water, the bouillon and sauté for 7 minutes. Then add the 500ml of water and simmer for 40 minutes. Once the sweet potatoes are tender and the soup is ready blend it using a hand blender. Serve with coriander and enjoy!
This week my sister and I prepared a delicious prawn stir fry which is ideal for autumn and super quick to prepare. We used prawns but you can use meat and vegans and vegetarians can add tofu. For the full recipe click on the link below: