Asian-Style Chicken Quinoa Salad

ASIAN-STYLE CHICKEN QUINOA SALAD Ingredients 100g/1/2 cup quinoa, uncooked 1 cup water pinch of salt 1/4 cup cashew nuts 2 tablespoons coconut oil (divided) 2 teaspoons garam masala (divided) 1 tablespoon fresh ginger, minced 3 tablespoons raisins 1 tablespoon soy sauce 300g/12oz chicken breast, cut into cubes 1 red bell pepper, finely sliced 1 medium carrot, coarsely grated 2 cups baby arugula leaves Serves 2-3 Method In a medium pan, combine quinoa, water and salt. Bring to a boil, then cover and simmer until all liquid is absorbed and quinoa is tender about 12 minutes. Meanwhile, in a medium pan and over low heat, dry-roast  the cashews nut until golden brown. Shake the pan often to avoid burning. Set aside. In a skillet, heat 1 tablespoon of coconut oil over medium heat. Add raisins, ginger and 1 teaspoon of garam masala. Cook for a couple of minutes until fragrant. Transfer to a small bowl and set aside. In the same skillet, heat the other tablespoon of coconut oil over medium heat. Add remaining garam masala, the chicken cubes and soy sauce. Keep stirring while the chicken cooks for 2-3 minutes. Reduce heat, then add the cooked quinoa and the raisin ginger mixture. Cook for another minute or so to combine flavors. Adjust seasoning with more soy sauce if necessary. Take off the heat. Stir in bell pepper, carrots, and arugula. Sprinkle with toasted cashews. Serve warm or at room temperature. Recipe and photo © Anja Schwerin/Anja’s Food 4...

Honey Tahini Almond Cookies

Honey Tahini Almond Cookies Ingredients 1 1/2 cups almond meal 1/2 teaspoon baking soda 1/4 teaspoon sea salt   1/3 cup honey 1/3 cup tahini (sesame paste) 1 teaspoon vanilla extract 1/2 cup sesame seeds Yields 25-30 ———————————————— Method Preheat oven to 175C/350F. Line baking sheet with parchment paper. In a small bowl, combine almond meal, salt and baking soda. In a large bowl, stir together honey, tahini and vanilla extract until well combined. Add the almond meal mixture to the honey tahini mixture and stir until well incorporated. The dough should be solid enough to form balls. If it’s too wet, add some more almond meal. Form balls of the size of a cherry. Roll in sesame seeds, then flatten it to 1/4 inch thickness and place on the prepared baking sheet. Leave 1-2 inches space between cookies. Repeat until all dough is used up. Bake for about 10 minutes or until bottoms are golden. For extra crispy cookies, flip them upside down and leave in the warm oven for a few more minutes.   Recipe and photo © Anja Schwerin/Anja’s Food 4...

Paleo Chocolate Banana Bread

Paleo Chocolate Banana Bread Ingredients 150g/1 1/2 cups almond meal 1/4 cup cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/4 teaspoon sea salt 2 eggs 1 cup mashed banana (ca. 2 large bananas) 1/4 cup honey 1/2 teaspoon vanilla extract Serves 8 ——————————————————— Method Preheat oven to 180C/350F. In a large bowl, combine almond meal, cocoa powder, baking soda, cream of tartar and sea salt. Mix until well combined. Set aside. With an electric mixer, beat the eggs until creamy. Then add mashed banana, honey and vanilla and mix some more. Add egg mixture to dry ingredients. Gently fold in until ingredients are just combined. Pour batter into prepared loaf tin. Bake in preheated oven for about 45 minutes. Let cool in the tin for 10 minutes, then transfer to wire rack to cool completely.   Recipe and photo © Anja Schwerin/Anja’s Food 4 Thought....

Jeweled Cauliflower Rice

Jeweled Cauliflower Rice Ingredients 4 cups cauliflower florets 1 tablespoon olive oil 1/2 tablespoon turmeric salt to taste 1/3 cup dried apricots, finely chopped 1/3 cup dried cranberries, finely chopped 1/3 cup pistachios 1/3 cup parsley, finely chopped 1 tablespoon lemon juice salt and pepper Serves 4 —————————————————— Method Preheat oven to 200C/400F. Line baking sheet with parchment paper. Place cauliflower florets in a large bowl. In a small bowl, combine olive oil, turmeric and salt. Drizzle over the cauliflower and blend to coat the cauliflower. Spread cauliflower on prepared baking sheet. Bake for about 15 minutes or until cauliflower is tender and slightly browned. In the meantime, dry-roast the pistachios in a pan over medium-low heat, shaking the pan often to avoid burning. Let cool, chop roughly and set aside. Let the roasted cauliflower cool for a few minutes before pulsing it in a food processor to rice size pieces. In a serving bowl, combine cauliflower rice with apricots, cranberries, chopped pistachios and parsley. Season with lemon juice, salt and pepper. Serve cold or at room temperature.   Recipe and photo © Anja Schwerin/Anja’s Food 4 Thought....

Green Avocado Smoothie

Green Avocado Smoothie Ingredients 1 ripe avocado, peeled and roughly chopped 1 small cucumber, roughly chopped 2 cups spinach leaves, roughly chopped (or half parsley, half spinach) 1 ripe banana, peeled and roughly chopped 330ml coconut water 2 tablespoons ground flaxseed Serves 2-3 ———————————————— Method Combine all ingredients in a high speed food processor and blend until smooth. Serve immediately or keep in the fridge for up to 24 hours.   Recipe and photo © Anja Schwerin/Anja’s Food 4...

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