Supercharged Food, Gluten Free Recipes, Shopping List and Meal Planner | Recipes. Shepherd’s Pie with Cauliflower Mash « Supercharged Food's Blog. 28 Nov 2011 by Lee Supercharged in All, Autumn, Candida Friendly, Dairy Free, Dinner, Gluten Free, Lunch, Nutrient Rich, Sugar Free, Wheat Free, Winter, Yeast Free Tags: gluten free recipes, low carb, Shepherd's Pie with Cauliflower Mash Pepped Up Shepherd's Pie A new take on a golden oldie, this is a firm favourite in our family. You can bake individual pies for lunch — a distinct bonus if you’re eating alone — and serve with a leafy salad. Don’t be afraid to pep up the pie with your favourite seasoning or mixed herbs.
The delicious cauliflower mash can be used instead of potato mash in so many dishes that you’ll never feel you’re missing out on mash again. *Health benefits Loaded with folate, cauliflower helps improve cell growth and reproduction and acts as a blood and liver detoxer. Ingredients: Cauliflower mash 1 cauliflower, cut into florets1 tablespoon extra virgin olive oil, or organic butter (if tolerated)1 tablespoon nutritional yeast flakes Method: Like this: Like Loading... Eggplant and lentil stacks. Hello friends, how was your weekend? It was a very warm spring weekend here in Sydney, and we got the first real taste of summer.
I did some gardening on my little balcony - the herbs are growing fast and now there are even a few tiny tomatoes popping up! It'll be some time yet until they are ripe enough to eat, but I am so excited to see them grow. Sunday was such a warm day that I felt like cooking us something light. Eggplant and lentil stacks 200g lentils 1 large eggplant, cut into slices 2 shallot greens, thinly sliced 1 tablespoon sherry vinegar 2 tablespoons extra virgin olive oil 100g feta cheese pinch of sea salt freshly ground black pepper rocket leaves, for serving 1. 2. 3. 4. Spiced tempeh chips. Tempeh goes in the same category with tofu - people seem to either love it or hate it. I personally love tofu (firmer, the better), but don't seem to cook tempeh often enough. These spiced chips were quite addictive, however, so I might just have to make a new batch very soon. I only really learned to use spices when I moved to Australia.
Back in Finland my taste buds were quite happily adjusted to the traditional non-spicy food, but when I started tasting and cooking food in my new home-country, I soon realised that there was a whole world of spices for me to explore. I still steer away from hot and spicy food and I think you know by now that I'm one of the biggest chilli wimps around, but I do love using other spices with a (tiny) pinch of chilli. We all know the health benefits of spices too, and I've tried to combine some of the 'best' spices in this dish - turmeric, cinnamon, coriander, chilli (you could also use cayenne pepper), cumin and black pepper.
Spiced tempeh chips 1. 2. 3. Haloumi with vegetable medley. Happy Friday friends! Today I'm sharing a little weekend snack recipe with you. I love the flavours in this dish, and the mellow vegetables pair nicely with the salty halloumi cheese. It's a perfect snack to enjoy when you have a little time to spend in the kitchen, just chopping away. I was very lucky to win a new knife set recently, and testing the new knives made chopping even more enjoyable. Haloumi with vegetable medley (recipe inspired by Earth to Table) (serves 2-4) 200g haloumi cheese 1 tablespoon olive oil 1 teaspoon yellow mustard seeds 200g eggplant, cut into small cubes 100g red capsicum/bell pepper, cut into small cubes 10 brown mushrooms, cut into small cubes 1 white onion, finely chopped 10 green olives, cut into small cubes 1 tablespoon sherry vinegar pinch of dry sweet basil (optional) freshly ground black pepper sea salt fresh parsley fresh mint 1. 2. 3.
Grain-free spinach and ricotta tartlets. Hi friends! I was up early today and went for a morning run whilst the temperature was still bearable. Already then, I could see the haze covering the distant landscape and that if anything is a sure indication of a hot and humid day ahead. I really wanted to make these spinach and ricotta tartlets for our Saturday lunch so I started baking early in the morning before our little kitchen gets far too hot. These grain-free tarts are such a lovely treat and definitely one of my favourite stand-by dishes to make. The base is grain-free and so easy to make. For the filling, I used frozen spinach, green onions and raided my kitchen garden for a variety of fresh herbs - basil, rosemary, oregano, parsley and mint.
Have a lovely weekend! Grain-free spinach and ricotta tartlets (makes 4 small) Base 200g almond meal 1/4 teaspoon baking soda pinch of sea salt 1 tablespoon finely chopped fresh rosemary 1 large egg (free-range, organic) 2 tablespoons good extra virgin olive oil Filling 1. 2. 3. 4. Grain-free, sugar-free zucchini mini-cakes with mint yoghurt. Week 5 of my sugar-free challenge is now well under way. I have certainly broken the habit of looking for that 'something sweet' after meals and found a heap of alternative ways to enjoy baked treats.
Not even the fresh new-season mangoes can lure me in at this point! My trustworthy kitchen garden is also providing some special treats - lots of different kinds of mint are flourishing and they can certainly give that extra sweetness and freshness to salads, as well as a bowl of plain yoghurt sprinkled with cinnamon. These zucchini cakes have taken a bit of experimenting, but I think I've finally nailed the recipe. Grain-free, sugar-free zucchini mini-cakes with mint yoghurt (Recipe inspired by Lee at Supercharged Foods via Sarah Wilson) (makes 4 small cakes) 100g almond meal 100g chopped walnuts 2 tablespoons chia seeds 2 tablespoons raw cacao nibs (unsweetened) 1/2 teaspoon baking powder 1 teaspoon ground cinnamon pinch of sea salt 2 large eggs (organic, free-range) 1 tablespoons brown rice syrup* Grain-free ratatouille tarts. I love the serenity of Sunday mornings. I am always up early, go for a long power walk, have a big breakfast and more often than not, prepare something to have later in the day for lunch or afternoon tea.
These irresistible ratatouille tarts have been my recent favourite for a weekend lunch. In the past I've made them with a normal spelt flour base and topped them with goat or feta cheese, but after cutting down on grains, this almond crust is just perfect. I've left the cheese out this time too, but feel free to crumble some on, if you wish. You can play with the ingredients as well, try wild mushrooms or other seasonal ingredients that are available in your corner of the world. Grain-free ratatouille tarts (makes 4 small tarts) Base 200g almond meal 1/4 teaspoon baking soda 1 large egg (organic, free-range) 2 tablespoons olive oil 1 tablespoon fresh rosemary, finely chopped pinch of sea salt Filling* 1 tablespoon virgin coconut oil or olive oil 1 medium sized (400g) eggplant, chopped into cubes.
Black bean salad. It's been a hectic weekend with lots of packing, organising, planning. Fun times, but exhausting as well. I had clearly been in denial of how much stuff we had actually managed to accumulate in 5 years. I am almost embarrassed to report that most of that 'stuff' is actually mine, and I'm the one who moved to this country 6 years a go bringing with me nothing but a 20kg suitcase! I am not even big on shopping (I promise!) The good news this weekend was a sunny Sunday after almost a full week of rain. I must also recommend you make double batch of this. Black bean salad (serves 2-4) 2 x 400g tin black beans (please use raw beans, soaked and cooked until tender, if you can!) 1 red capsicum/bell pepper, chopped into small cubes 2 zucchinis/courgettes, chopped into small cubes 1 avocado, chopped into small cubes zest of 1 preserved lemon wedge (my recipe here) 2 green onions, finely sliced 1 tablespoon pink peppercorns, slightly crushed 2 tablespoons flaxseed oil 1 tablespoon sherry vinegar 1.
PS. Pea and avocado soup with watercress and snow pea sprouts. On the weekend I picked up a huge selection of fresh vegetables and started experimenting with different combinations. It is so uplifting to see all the fresh produce, to touch it, to smell it and to taste it. The beautiful colours of these natural ingredients are the best inspiration one could hope for. I had an endless list of ideas of what I could be making - juices, soups, salads...but I wanted something green.
Green is a colour of growth, renewal, nature and freshness. Pea and avocado soup with watercress and snow pea sprouts (serves 2) 300g frozen peas 500ml organic vegetable stock 50g watercress 20g snow pea sprouts 1 tsp dried marjoram freshly ground black pepper 1/2 big avocado 1/4 lemon, juiced extra-virgin lemon olive oil, to serve Place the peas in a saucepan and cover with vegetable stock.
Chickpea patties with avocado dip. Firstly, thank you all for such supportive feedback on my sugar-free challenge! I am really glad to hear so many of you have been inspired to join the challenge and the rest of you are at least considering it! Please don't hesitate to contact me if you'd like more info or tips, or you'd like to give more feedback. Secondly, we are finally moving this weekend.
The long 12-week settlement period is finally over and we will get the keys into our new home tomorrow. As you can imagine, there has been a lot of packing and organising ahead of the move and I think I've shared the pains and joys of moving with you more than once during these past weeks. As it is the first day of summer her in Australia, I was planning to share another seasonal recipe guide with you today. I might have to take a little break from blogging for a few days until we are settled into our new home.
Chickpea patties with avocado dip (makes 8-10 patties) 200g raw chickpeas, soaked overnight 2 tablespoons sesame seeds 1. 2. Sugar-free Christmas Baking: Spiced sweet potato tarts. The recent happenings (moving house, work, etc.) have made me realise why some people might find it so hard to stay on track with their healthy eating and exercise. As soon as life gets busy - you're travelling, working long hours or there is something new happening in your life, you start taking short-cuts and sacrifice your healthy routines. Often people find it easier to stick to their healthy habits when they have time to really focus on making conscious choices of what and how to eat, exercise and get enough sleep. As soon as other things get on the way, they lapse and might find it hard to get back on track.
I think the only thing that can keep you always on track is that those healthy habits are so established in your life that they are part of your lifestyle and thus you make the right choices subconsciously. I'm often told how healthy I am or how 'good' I am because I exercise daily, but for me it's just my lifestyle, the way I've chosen to live. Spiced sweet potato tarts Crust. Heidi's Oat Cakes. Dear sweet old elegant lady at the park, I'm glad our paths crossed today. You were on your afternoon stroll when you saw me taking photos of flowers (roses, specifically), because that's what I do when I need to clear my head. You must've been intrigued as you walked over and struck up a conversation with me. Am I a high school student, you asked. I didn't know whether to take that as a compliment or as a sign to consider a wardrobe makeover.
For the sake of my wallet, I picked the former. You adore roses, you said. Store bought roses are just not the same, they lack in real rose scents. So it turned out we have a few things in common. Then you told me to wait. Wait until the summertime when everything will be back to normal again. (I will remember to check there are no insects/bees hiding inside the roses before I smell - thanks for the heads up.) It seems a long way away, summer, doesn't it? So I told you that I will wait with happy anticipation. Thanks for being part of my life today. 2. Breakfast Quinoa | Cookie and Kate. 8 sugar-free weeks (and still going!) Hi friends! As promised, here is a little recap of my sugar-free challenge (so far) - how it all started, how it went and how I am feeling now. These past eight weeks have really been just the beginning.
I have no urge to go back to having sugar in my life, and as you're about to see I am doing quite well without it! So, eight weeks a go I came across this book (Click here for the book). I bought it, and started reading it. As I was reading along, I realised how similar my situation was to that described by Sarah in her book. I didn't think I ate that much sugar, I hadn't been using refined sugars for a while, never ate any shop-bought cookies, cakes, sweets or other sugary treats. A little background might help you to understand how easy it was for me to embark on this challenge.
I had also started cutting down grains, but kept having quinoa a couple of times a week and also had a couple of lentil dishes here and there. Now what can I eat? Home-made almond milk is superbly easy to make: Meatless Monday: Chanterelle Soup. Tuesday eats: brown rice. So. Today. I start filming my new TV show. First day. I’ve lost my voice and I’m up to here with snot and flueyness. Anyway, I was at my mate Rosie’s house for dinner over the weekend, eating brown rice. OK, here’s the solution plus some tips on how to make cooking with brown rice easier and healthier, bearing in mind the wholegrain version of anything is always 9485749 times more nutritious. 1. always always always soak brown rice The husk of brown rice is full of phytic acid.
You don’t have to stop eating the stuff. 2. I cook a whole packet in a massive pot of water to about 90% done. 3. . * I add to boiling water for 2 minutes when I’m ready to eat * Or I add to a stirfry, straight from the freezer, to make a fried rice thingo. . * I cook up as a porridge with milk, straight from the freezer. . * I take a batch to work with a tin of tuna (Greenseas…the best tuna to eat) and some broccoli bits I’ve cut up and some salted capers (instant flavour hit).
Serves 8 – 12. 19 very clever things to do with coconut oil. Following on from my recent why i get excited about coconut oil post, I’m sharing some of the things I do with coconut oil…a few of you have asked the difference between oil and butter. It’s the same thing. The stuff does become an oil in the warmer months, so store in the fridge if you prefer the harder, smoother consistency. photo via My New Roots 1.
Fry and roast your roots! As I mentioned the other week, coconut oil is by far the safest, healthiest and tastiest oils to cook with (along with ghee). Coconut roasted carrots zest of 2 oranges juice of 1 orange 2 Tbsp. fresh ginger, minced 1 tsp. maple syrup (or some stevia) 1 tbsp. coconut oil or ghee, melted 1 tbsp. sesame seeds pinch sea salt Whisk all marinade ingredients together, add the carrots and toss to coat. I love pumpkin fried off in coconut oil. Also, brussel sprouts!!!! 2. After lunch I still get sweet/”I need something more” cravings. 3.
I scoop straight from the jar (I keep a jar in the bathroom) and apply onto moist skin.