"Jim Rohn"
Take care of your body, its the only place you have to live in'

RECIPES for health

Newest Recipes are posted at the end of the page.

 

All the juices below should be organic where possible.

All are placed in a blender (or you can use a stick blender) and whizzed until smooth.

GREEN JUICE

2 apples

½ cucumber

½ lemon

½ cup of kale

½ cup of spinach

¼ bunch of celery

¼ bulb of fennel

1 inch of ginger

¼ head of Romaine lettuce                 and WHIZZ!

SUPER NUTRITION IN A GLASS

½ pineapple

2 apples

¼ mug alfalfa sprouts

¼ mug watercress

¼ mug parsley

¼ mug kale

¼ mug broccoli

1oz shot of wheatgrass juice               and WHIZZ!

LIVER CLEANSE

4 carrots

3 stalks celery

1 small beet

½ cup broccoli                                     and WHIZZ!

GREEN ALKALIZER JUICE

3 kiwis

1 handful spinach or kale

1 stalk celery

1 cucumber

1 handful parsley                                and WHIZZ!

QUINOA PORRIDGE  (serves 1)     

170g quinoa                                        

1 medium apple, thinly sliced    

½ teaspoon cinnamon                      

Coconut or almond milk.

Bring 470ml of water to the boil, add 170g of quinoa, simmer for 5 minutes. add apples, cinnamon and simmer until water is absorbed. Serve with either coconut or almond milk.

GUACAMOLE (serves 4)

4 avocados                                                      mash avocado with all other ingredients and

Juice of 1 lemon  

1 red onion, finely diced

2 garlic cloves, crushed

½ bunch coriander, finely chopped

½ bunch flat leaf parsley, finely chopped

Freshly ground pepper

Mash avocado with allother ingredients and add pepper to taste. serve with flax seed crackers or on a bed of salad.

FLAXSEED CRAKERS (serves 4)

260g ground flax seeds

juice from 1/2 lemon

2 tbsp gluten free soy sauce (tamari)

2 cloves garlic

1 tbspn fresh ginger

1 handful fresh herbs - basil parsley or oregano

Place all the ingredients in a food processor/blender and blend until combined.

Remove from the blender. Place baking paper on an oven prooof tray and spread mixture until it is 1/8 inch thick

Place tray in oven at 50C/fan 30C/gas mark 1/4 or less to dehydrate rather than cook.

Dehydration may take a while - up to 6 to 8 hours so leave overnight.

the longer the dehydration, the crisper the crakers.

dehydrate - place baking paper on

ROAST WHITE FISH ON SPICED PUY LENTILS

2 tbspn olive oil, plus extra for greasing                                

2 tsp mild curry powder

4 x 200g white fish (cod, halibut, barra etc)

SPICED PUY LENTILS                                          

275g puy lentils                                                                      

1 tbsp olive oil                                                                        

2 large garlic cloves, finely chopped

1 medium-hot red chilli pepper, deseeded

 and finely chopped

½ tsp ground cumin

1 small red onion, finely chopped

4 tbsp fresh chicken stock

Lemon juice to taste

3 tbsp chopped fresh coriander

METHOD

Preheat oven to 220C/fan 200C gas mark 7.

Make the spiced lentils. Cook the lentils in a pan of simmering water for 20 minutes or until tender.

After 15 minutes, mix olive oil for fish with curry powder and brush all over cod, season.

Heat an oven proof frying pan over a medium high heat. Grease with a little oil and add white fish, meaty side down. Fry for 2 minutes or until light golden brown, turn over and transfer the pan to the oven and roast for a further 5 minutes.

Drain the lentils. Heat the oil in a clean pan. Add the garlic, chilli and cumin. Once sizzling, stir in the lentils, stock and onion. Warm through. Add lemon juice and season. Stir in the coriander.

Spoon onto warm plates. Place white fish on top. And serve.

SWEET POTATO HOUMOUS
1 large sweet potato, baked until very tender
400-g/14-oz. can chickpeas
2 garlic cloves, peeled
100ml/6 tablespoons tahini
½ teaspoon each cumin and coriander seeds, gently toasted in a dry pan until fragrant
Grated zest and juice of ½ lemon
Extra virgin olive oil
Sea salt
1 tablespoon freshly chopped parsley

Scoop the flesh out of the potato. Put the flesh, chickpeas (reserving a few to garnish), garlic and tahini in a food processor and blitz together until well combined. Using a pestle and mortar, pound the cumin and coriander seeds until finely ground. Add to the processor (reserving a pinch to garnish) with the lemon zest and juice, 1 teaspoon salt and about 2 tablespoons olive oil. Blitz again until really smooth. If it is still quite stiff, add more olive oil and blitz until you have a soft, smooth puree. Season to taste.
Serve in a bowl with reserved chickpeas, spices and parsley sprinkled over top and some olive oil drizzled over.
Serve with carrots and celery sticks.

Lemon Garlic Cod (can also use Pollock or Bara) (serves 4)

4 cod fillets, about 1 lb

3 Tbsp lemon juice

1 Tbsp olive oil

1 clove minced garlic

1 Tbsp chopped fresh parsley

Black pepper to taste

1.       Preheat oven to 190°C/fan 170°C/gas mark 5. Coat a baking dish with olive oil. Rinse cod fillets and pat dry. Place fish in a 13x9 baking dish. Pour lemon juice over fish, then drizzle olive oil on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until fish flakes with a fork, about 20 – 25 minutes

 

Green Rice (4 servings)

Approx. 250g basmati rice

Handful of spinach

Handful of coriander

½ onion, diced

1-2 cloves of garlic, crushed

1-2 tbsp olive oil

Approx. 300ml vegetable stock

1.       Add the spinach, coriander, onion and garlic to a food processor and blitz, adding about a tablespoon of olive oil as you blitz. You will now have a lovely green puree. Heat about 1 tbsp olive oil in a saucepan and add the green puree.

2.       Cook for 1-2 minutes and then add the basmati rice. Stir to ensure rice is coated with the green puree and then add the vegetable stock. Bring to a boil, then reduce the heat to a low simmer and cover the pan. Let it simmer on a very low heat for 15 minutes, or as long as your package of rice indicates is the right cooking time for your rice.

3.       Serve as a side dish with chicken or fish.

 

Cauliflower Popcorn (4 servings)

2 Tbsp. olive oil

¾-1 lb. cauliflower

Salt to taste

1.       Preheat oven to 240°/fan 220°/gas mark 9.  Brush 1 or 2 baking sheets with some olive oil. Cut cauliflower into 1” florets. Toss with olive oil and spread evenly on the baking sheet(s).

2.       Roast for about 10 minutes. Shake around or toss with a spoon so that they brown evenly. Roast for another 5 minutes. Taste at this point to see if they are done to your liking. Allow to cool for a few minutes before sprinkling with salt and serving. This may also be served at room temperature.

 

Cauliflower Soup

Cauliflower (1 head)

1 large onion

1 tbsp olive oil

1 teaspoon turmeric

1 ½ teaspoons ground coriander

½ teaspoon ground cumin

1.5 litres chicken or vegetable stock (hot)

1.       Chop the onion roughly and break the cauliflower into florettes.

2.       Heat 1 tbsp olive oil in a large heavy-based pan over a lowish heat and add the onion and cauliflower, allowing them to soften for a minute or two.

3.       Add the turmeric, ground coriander and cumin and stir, cooking for a further minute or two.

4.       Pour in the hot stock and allow to simmer for 45 minutes.

5.       Blitz with a stick blender or food processor.

 

 

Chicken soup

(I have seen many variations of this, but for speed, just do the following for healing Gastro intestinal tract)

 

Buy or ask your butcher (he most likely will give them to you because for him they are just waste!) chicken carcasses. Place in heavy pan with lid.

Add filtered water and sea salt and pepper to taste. Salt must be minimal.

Boil for an hour.

Put two ladles into a large cup and drink when cooled slightly (so not boiling hot).

No one really knows how and why this works, but it does.

It can be used in times of stress, times of coughs and sneezes and any time there are feelings of abdominal pain.

The following has been taken from the Mayo Clinic web site

'Chicken soup might help relieve cold and flu symptoms in two ways. First, it acts as an anti-inflammatory by inhibiting the movement of neutrophils — immune system cells that participate in the body's inflammatory response. Second, it temporarily speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining'.