Tofu Thai Green Curry

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Tofu Thai Green Curry
This is a fragrant and light dish for dinner. Here I have made my own green curry paste but if you do not have time then use a shop bought paste. Served here with brown rice.
Servings
Ingredients
Green Thai curry paste
Tofu Curry
Servings
Ingredients
Green Thai curry paste
Tofu Curry
Instructions
Thai paste
  1. Place all the ingredients into a food processor or blender and process until smooth - add some olive oil as necessary. Set aside
Tofu
  1. Cut the tofu into small cubes. Place in bowl and add oil and tamari and mix until covered.
  2. Grease and oven proof dish and place tofu into it. Cook in oven for 20-30 mins at 180C. Remove and set aside.
Curry
  1. Heat a large wok or frying pan and add oil. Add onion, garlic and ginger. Cook for 5-7 minutes.
  2. Add curry paste and chillie and continue stirring. Then add coconut milk, vegetable stock, xylitol an vegetables. Cook for about 10- 15 mins or until vegetables are cooked.
  3. Add tamari sauce and tofu. Then stir the fresh coriander into the curry. Serve with lime to garnish and extra coriander.

Carrot, Orange and Sweet Potato Juice

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Carrot, Orange and Sweet Potato Juice
This is a refreshing juice bursting with beta carotene and vitamin C.
Prep Time 5 mins
Servings
people
Ingredients
Prep Time 5 mins
Servings
people
Ingredients
Instructions
  1. Put all the ingredients through a juicer and drink as soon as possible.

Quinoa and Roasted Vegetable Salad



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Quinoa and Roasted Vegetable Salad

Prep Time 30 mins
Cook Time 30 mins

Servings
people


Ingredients

Prep Time 30 mins
Cook Time 30 mins

Servings
people


Ingredients


Instructions
  1. Place all cut up vegetables into ovenproof dish - apart from the spinach. Add oil and season. Place in oven on 180C for 30-40 mins.

  2. Place quinoa in saucepan, with water and follow cooking instructions

  3. Take roasted vegetables from the oven, remove garlic skins and stir in harissa paste.

  4. Roast pine nut in a frying pan (no oil added) and cook until slightly browned - about 5-10 mins

  5. Once cooked, strain quinoa and add to roasted veg - stir thoroughly.

  6. Add fresh uncooked spinach and stir.

  7. Scatter over roasted pine nuts, coriander and squeeze over fresh lemon juice

  8. Serve

Asian Salad with a Fresh Chilli Dressing


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Thai Salad with a Chilli Sauce
This salad is packed with vegetables and the dressing is both hot and refreshing. This salad is full of phytonutrients, antioxidants and is also anti-inflammatory
Prep Time 30 Mins
Cook Time 5 Mins
Servings
People
Prep Time 30 Mins
Cook Time 5 Mins
Servings
People
Instructions
Dressing
  1. Place chilli, shallots, ginger and garlic into a bowl.
  2. In a separate bowl place the olive oil, tamari, tomato sauce, water and rice vinegar. Mix and then pour over the shallots, ginger and garlic.
Salad
  1. Finely slice the cucumber, carrot, red and yellow peppers, spring onions and add to the mixing bowl . Finely shred the cabbages and add to the bowl. Cut the carrot into fine sticks.
  2. Add the bean sprouts, sugar snaps and mix .
  3. In a pan add the cashew nuts and heat over a medium heat for about 10 minutes or until they start to brown. Stir regularly to ensure the nuts do not burn.
  4. Add the nuts to the salad together with the chopped Thai basil leaves.