Saucy Salmon

Like most children, when I was seven years old I had a bestfriend. She use to read the ‘Goosebumps’ book collection to me every time I stayed over. Lent me her barbie dolls. And, later in life wrote my speeches for me…which I got Excellences for, each time. I taught her to tie her shoes and make her laugh. Now, I am about to teach her how to cook Salmon. So this goes out to my bestfriend, whom is good at everything, this is just your cherry on top.

From NZ to the UK x

– Ingredients –

Coconut Oil
Sea Salt
Piece of Salmon
Lemon wedge (optional)

If you are feeling saucy, which you will be (optional)
Marinate your fish first in some soy sauce, honey and salt.
Leave for 15mins before cooking.

Quinoa and or Brown rice
Baby Tomatoes
Sprouts
Spinach
Cranberries (optional)

Quickly prep your Salmon by massaging coconut oil and sea salt into the meat.
Giving it a generous helping. You can use Olive oil too, I just love the coconut flavour.

Heat a medium sized pan on med/high heat adding your coconut oil.
Once the pan is hot, add your fish, skin side down first. This helps make it crispy. Delicious.
Turn the element down to medium now. And leave the fish to sear for 4 minutes.
Check to make sure it isn’t burning. This can be a sad process if it does.

Turn over the fish to cook for further 8-10 minutes. You can tell when it is done if you look on the side of the fish to see the flesh change colour to a light pink/white. Then she is ready to go.

I have added coconut and lime Quinoa to this dish along with accessible vegetables. You can either choose to wait for days for your quinoa to cook or use the quick and easy microwave options that are everywhere these days.

Decorate like the below to impress all your friends. In real life or in a instagram post.

ENJOY X

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Meri Kirihimete and Happy New Year everyone!

Sorry we have been absent for the past few weeks! Hoping everyone had a fantastic holiday break filled with lots of food and family.

We spent both Christmas Eve and New Years together and devoured many many treats. It was particularly hot here in Auckland and we enjoyed days of swimming and barbeques (though don’t ask what happened a.k.a didn’t happen with the coal BBQ. We couldn’t get it to start haha).

Promise more recipes are coming soon! Here are a few snaps from our holidays.

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Chocolate Kumara Cake

Our ‘healthy as’, cake! If it wasn’t for the 4 eggs we would have covered all the bases. This gluten free, ‘almost dairy free’, refined sugar free (real sugar optional) kumara cake packs a moist punch and we are so proud of it.

Follow the recipe below (or don’t) and let us know how you go!

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Ingredients

  • 2 Medium / large grated kumaras
  • 1 cup of dates blasted into tiny pieces
  • 3/4 cup of coconut flour
  • 3/4 cup of raw cacao powder (or use what you have)
  • 1 teaspoon of baking soda
  • 4 eggs
  • 3 Tbsp coconut oil, melted
  • 1/2 cup of oil (only because I ran out of coconut oil) so optional here
  • 1/4 cup of honey
  • 3 tablespoons of organic coconut sugar
  • 1/2 a cup of water
  • 1/4 tsp sea salt

Like all good recipes, pre-heat the oven first at 180 degrees!

This requires some arm work, so hopefully you haven’t already been to the gym today.
Grating these kumaras took some time, I suggest putting on an episode of Friends (recently obsessed all over again) to keep you motivated.

Once grated add your processed into tiny pieces, dates to the mix. Mix these both together. Then in another bowl, add your dry ingredients. Coconut flour, cacao powder, sea salt and baking soda. Then in another bowl add 4 eggs, whisk together with coconut oil, oil, honey, your organic sugar and water to a bowl. Mix together.

Then add together in one big bowl, mix until the mixture is all mixed. Mix. I love to mix it up. This will look nice and moist, which excites us all. Also a thing to note is, we love using so many bowls. I don’t know why, as we both hate cleaning up.

Divide mixture into two paper lined  tins. And cook for 15 minutes. Check it at 15 and see if the fork is clean. Otherwise obviously cook for longer.

Once your cakes are cool you have options. You can make some fabulous icing. You could dust with icing sugar, or cover in nuts if you are being healthy.
I chose when I was ready to serve to add berries and dust with icing sugar. I also added a layer of melted chocolate because I was feeling naughty!!!!

ENJOY! Let us know how it goes team.

Chicken Lasagne

We made this dish on a seriously stormy (typical) Auckland day.

It was my Grandfathers 88th birthday celebration so a lasagne was the perfect idea for a big family like mine.

Making the rich tomato sauce and cheese sauce from scratch does take some time, but it well worth it for the taste! Do the mahi, get the treats.

Ingredients

2 chicken breasts (or a packet of chicken thighs)
Quarter of a pumpkin, chopped up
1 onion
3 cloves garlic, crushed
½ cup tomato paste
1 ½ cups chicken stock – I made mine with the stock cubes
2 x 400g canned tomatoes
3 tsp rosemary or other herbs
1 x 400g packet lasagna sheets – I used the fresh ones

Cheese sauce – you can use a tin of bechamel sauce if you are looking for the easy way!
100g butter
½ cup flour
3 ½ cups milk
1 cup cheese

Method

Preheat the oven to 180c.

Put chicken breasts and pumpkin on a tray and cover with olive oil. Bake in the oven until chicken is cooked and pumpkin is soft (approx 25-30 mins).

While they are cooking in the oven start the tomato sauce. Cook onion until soft and then add the garlic. Toss in the tomato paste, chicken stock, cans of tomatoes and the herbs. Let it cook for the as long as it takes the pumpkin to cook. It should thicken up as it cooks.

Once the chicken is cooked shred and place in the tomato sauce with the spinach. Mash the pumpkin by itself on the side.

To make the cheese sauce melt the butter over a low heat and add the flour. Once the butter has melted and the flour is mixed it take your pot off the head and slowly add in milk while whisking. This is where it is great to have a best friend or helper in the kitchen (thanks shan!). Put the milk and flour mixture back on the heat and let it thicken up a bit. Once it thickens up stir through your cheese and try not to eat it all from the pot.

 

Next is the fun part, layer it all in your dish. I put the tomato sauce, cheese, pasta, then the mashed pumpkin and repeated the layers once more. Add heaps of cheese on the top.

 

Bake for 35 minutes then enjoy!

Black Bean Brownie

This recipe is a definite crowd favourite.

I (Tay) was a skeptic of the idea of beans in a brownie (sacrilege I swear) but Shan has won me over with these babies. They are delicious and guilt-free!

 

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Ingredients

  • 1 can of black beans, well rinsed and drained
  • 2 large eggs
  • 3 Tbsp coconut oil, melted (or sub for other oil of choice)
  • 3/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for a refined texture (sometimes I just use whatever sugar I have on hand)
  • 1 1/2 tsp baking powder
  • Optional toppings: crushed walnuts, pecans, dairy-free semisweet chocolate chips or berries. Get creative!

Instructions

  1. Preheat oven to 180 degrees Celsius
  2. Drain black beans, and wash well. Put into blender and blitttttzzzzzzzz them till they no longer look like beans (p.s they smell like farts, so don’t be put off).
  3. Add eggs, coconut oil ( or other oil) cocoa powder, salt, and vanilla extract. Blend well.
  4. I normally add a tiny bit of water just to help it blend a little. Then add in ½ cup organic cane sugar and baking powder.
  5. This can be healthy, but if you want to add a touch of naughty add some chocolate chunks. Pecan and sea salt is my fave!! Or add berries!
  6. Make sure the batter is smooth and then add to your tin! You can make them into muffins or a slice!
  7. Bake for 20-25 minutes or until the top is dry and the edges start to pull away from the sides. Keep an eye on it.
  8. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so it is important to wait for it to cool.
  9. Store in an airtight container for up to a few days. Refrigerate to keep longer.
  10. I love to share this at work. IT IS MY FAVE!

Kimchi Pancakes

This is such a perfect Sunday dinner idea, or if you are like me and prep lunches for the week. You will love this recipe.

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SERVES 1 hungry person. Or two people with a side salad…or kumara fries.
1 cup of Kimchi

1 Teaspoon of chilli (Kimchi already has a kick, but if you want a punch too add chilli)

1/2 an onion

Pinch of salt and pepper

1/4 water

1/2 a cup of flour (optional to which kind you use)

1 tablespoon olive oil

 

1. I sometimes cut up the Kimchi in to smaller pieces. But, if you are like me I also sometimes feel lazy so just throw it in a bowl. Add sliced onion, chilli, salt and pepper, flour and water.

2. Combine and then add to a pan making small pancake shapes.

3. ENJOY!!!!

Turmeric Latte

It really is, good as gold! Both ginger and turmeric have incredible anti-inflammatory properties, which means this soothing and this delicious latte is sooooo good for you.

I love sharing this recipe with my sister who suffers from endometriosis.

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SERVES 1
1 cup almond milk

1 tablespoon or turmeric or 1 teaspoon of fresh peeled and finely chopped fresh turmeric

1 teaspoon peeled and roughly chopped ginger

1 teaspoon of cinnamon

1 tablespoon coconut sugar

1 tablespoon coconut oil

pinch sea salt

 

1. Heat almond milk in a small saucepan over medium heat until just simmering. Be careful not to boil.

2. Combine turmeric, ginger, cinnamon, coconut sugar, coconut oil and a pinch of sea salt in a powerful blender.and stir.

3. Pour the hot almond milk into your favourite mug and enjoy.