Chocolate Chocolate Chip Zucchini Cake

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 cup cocoa (I used Hersheys)
• 1 teaspoon Baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 cup vegetable oil (or 1/2 cup oil and 1/2 cup applesauce or 1 cup applesauce)
• 2 cups packed grated zucchini, I left the skin on
• 1 1/2 cups chocolate chips

Instructions

1. Combine flour, cocoa, baking soda, baking powder and salt in a large mixing bowl, just till blended. Set aside.
2. In a medium mixing bowl beat eggs and sugar until fluffy. Add in oil and vanilla, beat again till well combined and oil doesn't separate after sitting for a few minutes.
3. Blend egg mixture to flour mixture. Beat till blended but don't over beat. It'll be the consistency of thick brownie batter.
4. Fold in zucchini and chocolate chips.
5. Pour batter into 2 greased or sprayed loaf pans.
6. Bake in a preheated 350 degrees over for 50-60 minutes. Test for doneness using a toothpick.
7. Let cool for 20 minutes in pan before removing to rack to cool completely.
8. Sprinkle with powdered sugar, slice and serve.

Lentil, sweet potato and coconut curry

Author: Detoxinista.com

Serves: 4

 

An easy and filing vegetarian curry dish, featuring lentils and sweet potato.

INGREDIENTS

• 1½ tablespoons coconut oil
• 1 cup diced onion
• 1 cup dried red lentils (<--i also="" green="" lentils="" li="" used="" which="" worked="">
• 1 medium sweet potato, cut into 1-inch cubes
• 1 large carrot, sliced lengthwise and chopped
• ½ teaspoon ground turmeric
• 1 tablespoon mild curry powder
• 1 teaspoon ginger powder
• ½ teaspoon sea salt
• Freshly ground black pepper
• 3½ cups vegetable broth or water
• ½ cup coconut milk

INSTRUCTIONS

1. Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
2. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup of coconut milk. Serve.
3. Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.

Creamy polenta with garlic and basil butter

1 bulb of garlic

olive oil

200 ml milk

200 g polenta

1 large bunch of fresh basil

125 g butter

1 whole nutmeg , for grating

75 g Parmesan cheese , plus extra to serve

Method

1. Preheat your oven to 200ºC/400ºF/gas 6.
2. Peel away all but one of the papery layers from the garlic bulb, then slice off the top centimeter, revealing a cross-section of the cloves.
3. Place the garlic on a sheet of tinfoil, drizzle with oil and rub it into the bulb. Wrap it up, pop it on a baking tray and roast in the oven for 30 to 35 minutes, removing the foil after 20 minutes, until it’s soft. Leave it to one side to cool a little.
4. Pour the milk into a large, heavy pan along with 800ml of water and 1 teaspoon of sea salt and bring it to the boil.
5. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat.
6. Turn down the heat to the lowest setting and cook it for about 40 minutes, or until the polenta starts to come away from the pan, stirring every 5 minutes to stop it sticking.
7. Melt the butter, then pop half of it into a blender with the basil. Squeeze all of the garlic cloves out of their skins (discarding these) and add them to the basil, along with a good grating of nutmeg.
8. Blitz to a vibrant green butter, then pour it into a small pan. Warm it through gently over a low heat, then set aside.
9. When the polenta is ready, finely grate in the Parmesan and stir in the remaining butter. Serve immediately with the basil butter drizzled over the top, finished with an extra grating of Parmesan.

Read more at http://www.jamieoliver.com/recipes/cheese-recipes/creamy-polenta-with-garlic-and-basil-butter/#8ja1eZpkBt6zYqEv.99

Panang Curry

Ingredients

• 1 1/2 cups (10 oz, 300 grams) beef, pork fillet or tenderloin, thinly sliced
• 2 cups (16 floz, 500ml) thick coconut milk - reserve 2 tablespoons (30 mls) to use as a garnish
• 4 tablespoons (100 grams) homemade panang curry paste or ready-made
• 2 tablespoons (40grams) palm sugar
• 2-3 tablespoons (30-45 ml) Thai fish sauce
• 7 kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded
• 1/2 cup (1/2 oz, 30-45 ml) fresh sweet basil leaves
• 1 big red chilli, sliced
• 4 tablespoons roasted ground peanuts (optional)

Preparation

1. Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.

Serves 4.

Greek Salad Recipe

Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

• Prep time: 15 minutes
• Yield: Serves 6.

INGREDIENTS

• 6 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 teaspoon fresh chopped garlic
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
• 1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
• Salt and freshly ground black pepper
• 3 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
• A heaping half cup crumbled feta cheese

METHOD

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

Spiced Lentil Soup

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil

• 2 cups (280 grams) diced onion (1 medium/large)

• 2 large garlic cloves, minced

• 2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ground cardamom

• 1 (15-ounce/398 mL) can diced tomatoes, with juices

• 1 (15-ounce/398 mL) can full-fat coconut milk*

• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained

• 3 1/2 cups (875 mL) low-sodium vegetable broth

• 1/2 teaspoon fine sea salt, or to taste

• Freshly ground black pepper, to taste

• 1 (5-ounce/140-gram) package baby spinach

• 2 teaspoons fresh lime juice, or more to taste

Directions:

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.

1. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.

1. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.

1. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.

1. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

Read more: http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/#ixzz49ZiJarKz

Crispy baked tofu

Crispy baked tofu

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch

1. To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three ½-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.
2. To bake the tofu: Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon arrowroot starch. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.