Baked Cod and Turmeric Fries

Ingredients

4 MSC certified pacific cod fillets
Avocado oil
50g polenta
1 piece of fresh turmeric root (can use powdered turmeric)
Himalayan salt
Coarse ground pepper
4 large sweet potatoes (chipped thinly)
1 tablespoon of finely chopped fresh coriander
1 tablespoon of finely chopped fresh mint
1 finely chopped clove of garlic
½ lime

How to make

  1. Place the chipped sweet potatoes in a large baking tray add a tablespoon on avocado oil and cover all the chips.
  2. Sprinkle the polenta evenly, salt and pepper and grate the turmeric root over the chips.
  3. Place in the oven in the middle shelf at 180 for 35 minutes
  4. Chop the coriander, mint and garlic clove and put in a bowl with 1tablespoon of avocado oil, lime juice, salt and pepper and mix
  5. Place the cod loins in separate pieces of parchment paper and add a large teaspoon of your herb mix and fold the parchment paper to cover the fish and twist each end.
  6. Place the fish in the oven with the chips and cook for 20 minutes
  7. Serve with another spoonful of the herb mix straight from the oven

Superfood Winter Dressings

With the cold weather coming it is usual to choose warming, cooked vegetables, and raw vegetables/salads are forgotten about until the sun starts to get back into its groove in the spring. However, raw vegetables contain tons of useful enzymes and vitamins that can get destroyed during the cooking process but can really support gut health and immunity throughout the winter.  I  like to eat raw salads throughout the winter months, and have lots of dressings in the fridge that are full of additional goodies. Make up some of these superfood salad dressings and freeze so that you have nutritious, perfectly dressed salads to-go. Recipes coming soon

Indian Summer Chicken Curry

We enjoyed one of the last days of the summery weather with friends in the garden around the fire pit. We had pear and gin cocktails and this warming chicken curry which was packed with immune boosting herbs and nourishing coconut milk.

Ingredients – serves 6

  • 8 organic skinless/boneless chicken thighs – diced
  • 4 400ml cans of coconut milk
  • 2 tablespoons of avocado oil
  • 1 tablespoon organic vegetable bouillon
  • 3 medium aubergines diced
  • 200g organic spinach
  • 250g organic kale
  • 1 tablespoon of garam masla
  • 1 diced green bell pepper
  • 2 teaspoons of turmeric
  • 2 teaspoons of ground coriander
  • 1 teaspoon of Himalayan pink salt
  • 100g finely chopped shallots
  • 4 cloves of finely chopped garlic

How to Make

  1. Heat the spices in a dry pan until you can smell the aromas rise with the heat. Remove from heat and set aside
  2. Fry the shallots and garlic in the avocado oil until clear, and the add the salt, ginger, bell pepper, spices and chicken, and fry for 5 minutes
  3. Add the diced aubergine and mix well
  4. Shake up the cans of coconut milk to mix the water and crème solids and add the milk to the pan
  5. Mix the vegetable bouillon with 400ml of hot water and add this to the pan, mixing slowly for a few minutes
  6. Add the washed kale and spinach, and place the lid partially over and simmer for further 45 minutes, stirring regularly
  7. Serve with wholegrain basmati rice, amaranth or teff, and a handful of fresh watercress