These fritters make a perfect lazy Sunday lunch / brunch!
2 medium zucchini, grated
1 cup of corn kernels,
1/2 cup almond meal
1 tsp chilli flakes, or to taste
1/4 cup chopped mint
1/4 cup coriander
salt and pepper
handful of baby spinach
1/2 and avocado
feta cheese to top
- Squeeze the excess moisture out of the grated zucchini by placing in a cheese cloth or paper towel.
- In a mixing bowl combine the zucchini, corn, eggs, almond mean, chilli, mint, coriander and salt and pepper.
- Add coconut oil to a pan and put on a high heat.
- When the pan is nice and hot, add the mixture to the pan. I use roughly two large tablespoons per fritter. Fry for 2-4 minutes before flipping.
- Keep fritters warm in the oven while doing more batches until all the mixture is used up.
- To serve, layer the fritters with baby spinach and top with avocado and feta.
Makes 8 fritters.
You will have to trust me when I say that this dish tastes a lot better than it looks! Not only is this dish healthy and full of spinach, it also makes a great hearty meal on a cold winters night. The slow cooking method makes the lamb lovely and tender.
Lamb saag ingredients:
1 onion, diced
500gm lamb rump, cut into cubes
2-3 dessert spoons mild curry paste
400gm can diced tomatoes
1 cup of water
1 bag spinach
150gm greek yoghurt
- In a large pot, heat some coconut oil. Add the onion and saute until translucent.
- Add the diced lamb to the pot for a few minutes until browned.
- Add the canned tomatoes, curry paste, salt and pepper and half the water to the pot and stir. Leave to simmer for 10 minutes.
- Add the spinach and remaining half of water to a food processor and blitz until well combined and a sauce like consistency. You may need some more water to get the right consistency. Pour the spinach mixture into the pot and stir.
- Once the pot has been simmering for 10 mins, put a lid on, turn down to the lowest heat and leave for at least 2 hours.
- When ready to serve, stir through the yoghurt.
Curried cauliflower ingredients:
1/2 a head of cauliflower, chopped into florets
1 tsp cumin
1 tsp turmeric
1 tsp curry powder
- Preheat oven to 180 degrees.
- Add the cauliflower to a roasting dish. Sprinkle over the cumin, turmeric, curry powder and a drizzle of olive oil and massage into the cauliflower until it is well coated.
- Roast for 30 minutes.
- I like to serve with quinoa but you can serve with any grain of your choice.
- I also like to whip up a yoghurt sauce for on top consisting of yoghurt, fresh chopped mint and lemon juice.
Chia seeds are a great way to start the day – they are full of protein, give you energy and keep you full all morning.
2 tbsp chia seeds
1/2 cup coconut milk
1/4 cup unsweetened almond milk
1/2 a banana, mashed
1 tbsp LSA
2 dates, chopped
nuts, seeds, cinnamon and blueberries to top.
- Add the coconut milk, almond milk, chia seeds, dates and LSA to a saucepan and put on a high heat.
- When beginning to bubble, add the mashed banana and stir through.
- Continue to stir while it thickens until it reaches the desired consistency.
- Pour in a bowl and top with blueberries, toasted nuts and seeds and a sprinkle of cinnamon.
After a long-weekend break involving too much wine I needed something to kick start the system and this was just the ticket!
250ml unsweetened almond milk
1/2 cup frozen pineapple
2 dates, softened
generous handful of spinach
1 tsp cinnamon
1 scoop vital greens (optional)
2 cubes of ice
nuts and seeds to top
- Place all the ingredients in a blender and wizz until well combined.
- Top with toasted nuts and seeds and enjoy!