Rambutan (lychee), pineapple and tofu curry

Rambutan (lychee), pineapple and tofu curry (serves 4)

 

Delicious! Serve with red rice (much more nutritious than white rice)

 

500 grams firm tofu (cubed)

5tsp (level) coconut oil 

3cm piece ginger

2 chillies (red)

2 cardamom pods

3 cloves cloves garlic (crushed)

2tsp garam masala

2tsp ground coriander

2tsp ground cumin

1/2 tsp turmeric

1tsps salt

2 slices pineapple

5 lychees (rambutans)(I used canned, but will try get fresh when available)

1 pineapple juice (try juice your own)

200 mls coconut milk

 

Instructions

1	Shallow fry the tofu and set aside.
2	Heat the oil in a thick based saucepan.
3	Add and saute the ginger, chilies, cardamom pods and garlic.
4	Add the garam masala, coriander, cumin and turmeric.
5	Lightly fry.
6	Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
7	Add the coconut milk.
8	Serve with rice when cooked.

 

Karen's Salad

Karen's Salad

Mixed lettuce leaves
Handful cherry tomatoes
Handful green olives (no pips)
1/3 cucumber sliced
6 slices halloumi

Fry halloumi and cut into small pieces and add to all other ingredients. Top with dressing.

Dressing
1tb honey
1tb raspberry vinaigrette
1tb olive oil
1tb lemon juice
salt if needed (not really needed)

Halloumi Aubergine Salad

Halloumi Aubergine Salad (serves 2)

Mixed organic lettuce leaves ( I do BIG salads)
Handful cherry tomatoes 
Aubergine (we get long very thin ones - use 2)
6 slices halloumi fried in coconut oil
toasted pine nuts
1/2 avo with pomegranate syrup

Instructions
Roast cherry tomatoes and aubergine
Dry fry pine nuts (or grill them)
Fry halloumi

Dressing
1 tb raspberry vinaigrette
1 tb honey
1 tb lemon juice
1 tb olive oil 
salt if needed

Mexican Red Rice

Mexican Red Rice (2 people)

1 cup dried red rice
1 cube veg stock in quarter to half cup water
1 onion and 3 cloves fresh garlic fried in coconut oil
tb tomato paste or to taste

Instructions
Steam  or cook rice.
In saucepan, fry onion and garlic, add tom paste and stock.
Add rice to saucepan and mix

Suggestion: Serve with "Karen's salad"

Typical meals

Breakfast
1. (for 2 people) handful of walnuts and a smoothie (1 or 2 bananas, 1/2 papaya, 1 pear, coconut milk or 1 tsp coconut oil, tb almond paste, 2 tb cocoa powder, 1/2 tin kidney beans), or
2. almond crumpets with marscapone, honey and red wine stewed pear or just honey (will post recipe)

Lunch/Dinner
Generally rice/sweet potato/lentils and steamed veg and sometimes tofu. Lots of great recipes coming...

Early evening
Vegetable juice (1 beetroot, carrots, cucumber, ginger, flax seed oil)
Nuts/cranberries/chocolate dessert (!) in between

Delicious "all free" cinnamon and dried fruit loaf/bread

A vegan and gluten-free snack bread loaded with dried fruit and seeds (10 slices)

There are so many possible variations if you use chickpea flour, brown rice and baking soda (and water) as the base

Ingredients
¾ cup chickpea flour (tapioca flour)
½ cup brown rice flour
1 tbsp ground cinnamon
½ tsp baking soda
¼ tsp Himalayan rock salt
¾ cup +2 tbsp water
¼ cup unsweetened apple sauce (you can juice yourself)
2 tbsp unpasterurized honey (organic)
1 tbsp extra virgin coconut oil, melted (use boiling water in a bowl with coconut oil in a cup)
1 cup mixture of dried cherries, cranberries, dates, figs, raisins, and apricots (as you wish)
½ cup misture of sunflower seeds, pumpkin seeds and hemp seeds.

Instructions
Preheat oven to 180 degrees and line a 8 x 4 inch loaf pan with parchment or wax paper across both sides for easy lifting
Combine dry ingredients in a medium sized bowl. Add wet ingredients. The consistency should be similar to a muffin. (I used my blender on pulse action)
Add dried fruit and seeds afterwards
Pour mix into prepared pan
Bake for 35 – 40 mins until sides begin to brown and top will be cracked and toothpick inserted comes out clean.
Remove from the oven, lift from the pan and place on a cooling rack for 20 mins before cutting with a sharp knife

Chocolate Pudding ("all" free)

Chocolate pudding (makes 2 servings)

1/4 cup cocoa/carob powder
5tb tapioca (I didn't use heaped)
2 cups coconut milk
1/2cup honey
2tsp vanilla essence

Cocoa and tapioca in a saucepan and add a quarter of the amount of coconut milk you are using to form a paste
Stir in rest of coconut milk, add the honey and cook over medium heat til boiling.
Remove, stir and serve cold or pop in fridge and eat cold

Personally I prefer it without the tapioca and uncooked/eaten raw.