Avocado is a super food, rich in vitamins and minerals particularly vitamin E and monosaturated fat. Guacamole is an excellent way to enjoy avocado.
1 ripe avocado, mashed
2-3 spring onions or red onion, chopped (optional)
1 garlic clove, finely chopped
2 tablespoons of fresh lime juice
1 tablespoon extra virgin olive oil
Sprinkling of paprika
Freshly ground black pepper
1 tablespoon of fresh coriander leaf, chopped
2 vine tomatoes, chopped (optional)
Cut the avocado in half, remove the stone and scoop out the flesh and mash with a fork. Add the other ingredients. If not using immediately, add the avocado stone and cover with cling film and store in the fridge (this helps prevent discoloration).
Vitamins A, B1, B3, B5, B6, C, E, K, copper, calcium, chromium, iron, magnesium, potassium, boron, ellagic acid, beta carotene, folic acid, phosphorus, selenium, zinc, riboflavin and anti-cancer phytonutrients.
Apple and cucumber are amazing for flushing out and cleansing the system.
Celery helps to flush the body of excess carbon dioxide and reduce acidity in the body. Ginger is a well-known natural antibiotic and superb decongestant. Lemon is particularly powerful at removing harmful bacteria and toxins from the intestinal tract and is also amazing at cleansing the liver and kidneys. Beetroot is a useful detoxifier and blood purifier, it is rich in a variety of nutrients crucial for immunity.
Buckwheat is a healthy grain, which contrary to what its name suggests is wheat free.
These crepes from Brittany are used for main dish and savory breakfast fillings.
3/4 cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour (can make these gluten free by using gluten free flour)
1 2/3 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for 2 hours before making into crepes.
Fill with whatever ingredients you wish. Suggestion: When you turn over the crepe, crack in a free range egg, and cook for a short while, then add fresh ham and grated gruyere cheese. Finish off cooking the egg under the grill, before folding over the crepe.
2.5 tbsps Flour, generously seasoned with salt & pepper
2 Large onions, finely chopped
6 Garlic cloves, peeled + crushed
1.5 tbsps ground cumin
1 green chilli, finely chopped
400g tin tomatoes
300ml white wine
300ml chicken stock
125ml red wine vinegar
2 large sweet potatoes, peeled + cut into 2.5cm/1 inch cubes
400g tin black or red kidney beans, drained
Half a cup chopped fresh coriander
Half a cup chopped fresh flat leaf parsley
Creme fraiche and lime wedges to serve
Toss pork in seasoned flour. Brown the meat in small batches (using the olive oil) in a flameproof casserole and set aside. Saute the onions (in the same casserole dish) in 4 tablespoons of olive oil until opaque. Add garlic, cumin and chilli and cook for 3-4 mins. Return the pork to the casserole along with the tomatoes, wine, stock and vinegar and season with salt + pepper. Bring to the boil, transfer to the oven and cook UNCOVERED for 30 mins. Remove from oven and add the sweet potatoes and return to the oven for another 30 mins. Remove again, add the beans and cook for a further 15 mins until the beans are warmed through. Stir in the coriander + parsley and serve with the creme fraiche and lime wedges.
50g Plain flour (to make this gluten free, I use Doves all purpose gluten free flour)
100g Ground Almonds
Preheat the oven to 170C/325F/Gas 3. Melt the butter and let it cool.
Sieve the icing sugar and flour together and add the ground almonds. Beat the eggs with a fork and add to the mixture, stirring to combine. Add the cooled melted butter and mix it well. It will be quite a soft batter. Pour into bun cases in the muffin tin and top each one with 3-5 raspberries. Place the cakes in the oven and cook for 14-18 minutes until just firm in the centre. Wait for a few minutes before trying to take them out of the tins. Dust with icing sugar.