Paprika and Sundried Tomato Spuds

Guess what, sometimes I don’t make every single thing we eat from scratch *gasp!!!* I know right?! But I’m a mum, I work and sometimes can’t be bothered. Just like many of you I imagine! To be honest I use herbs and spices for flavour most of the time which is actually easier than screwing the top off a jar, but hey – on some occasions I do it.

There is a lot of crap in our supermarkets but there are also some ok emergency items if you look hard enough.

So, for the rare days I don’t make a dressing from scratch I use a bought version I’m happy with. It’s not perfect, there’s a little vegetable oil and a small amount of added sugar. But this is why I use pastes in an emergency instead of sauces – with pastes you need such a small amount that now and again I can justify it!

Sundried tomato and paprika potatoes – white ones and sweet ones! Served with plenty of greens and garlicky rice noodles. Gobbled up by 2 hungry boys and a hubby!

Polenta Fingers – Crunchy Goodness

Crunchy curried polenta fingers. Crunchy on the outside, soft on the inside. With a gorgeous tomato powder and chilli tofu mayo.

800ml water – bring to the boil
150g polenta
3 tbsp good quality curry powder (I used my awesome Proper Curreh from Mumbai Spice Harry​
Pinch salt
1 tsp garlic powder

Add the polenta to the water and keep whisking to keep out clumps. Add in the other ingredients. Keep whisking for a few minutes. Once well combined and you have a thick mixture, turn out onto a marble slab or large cold plate. Spread out to about 2cm thick. Allow to cool completely.
Once cool, cut into fingers and fry in coconut oil on all sides until golden and crispy. Cool then serve.

Polenta, or maize/cornmeal, dates back to the 1700s. It was considered to be peasant food as it was so cheap and plentiful – real grub!

Corn today is usually genetically modified so it’s best to try and get a brand of polenta that is organic. I use Biona and I buy it off Amazon.

Corn is great for supporting the growth of friendly bacteria in the large intestine. Transforming into short chain fatty acids which supply intestinal cells with energy. This process is important for lowering the risk of colon cancer.

Polenta is a low carbohydrate option. It’s high in vitamin C and vitamin A. It’s also a good source of caroteinoids.

The body can turn some caretenoids into vitamin A which are pretty powerful antioxidants. They can help prevent chronic disease and are great for enhancing immune response to infection.

You can get pre packed polenta instead of having to cook, cool and slice it yourself. Simply slice it and grill, bake or fry it. Obviously you can’t add in your own flavours but it’s tasty and works just as well.

Dairy free, low fat creamed leeks…Oh Yeah. I did.

I had made this for Christmas dinner? New Years we had a spicy carribean theme with steel drum music! I’m craving fruity and spicy.

Why not add in an old classic when you’re craving a traditional feed – creamed leeks?
I LOVE creamed leeks but I like a healthy version! This is low fat, gluten free and dairy free – but still super creamy and “cheesy”.

Fry off about 6 large sliced leeks. Set aside.

Make a roux: this is a really simple white sauce. It’s easy! Don’t panic! Just try it.

Roux:
In a hot pan melt 3 tbsp dairy free “butter”/spread – don’t burn it.
Once melted mix in 3 tbsp gluten free flour with a wooden spoon. It will go lumpy! It’s fine!

Next, drizzle in dairy free milk slowly and keep whisking until combined. Add a little, whisk, add a little whisk some more. Carry on until you have a thick white sauce.

Next add 4 teaspoons English mustard, 1 teaspoon salt, white pepper, garlic granules, 2 tbsp soy cream cheese and optional nutritional yeast (about 2 tbsp). Mix well then pour over your leeks.

Keep any leftovers as a nice cheese sauce for your tatties!

Mostly Raw….But not Today!

Today was definitely a slow cooker day! I do like a mainly raw diet but how could I resist all of this beautiful food slowly simmering away filling the house with wafts of deliciousness……?
The great thing with slow cooking is you can just chuck everything in…..veggies, herbs, starches and a few grains too.

I went for rosemary, thyme, garlic, red lentils, paprika, turmeric, brown rice, carrots, parsnips and potatoes. I used just water and a couple of vegetable stock cubes as my liquid. Red lentils go nice and soupy when cooked so this will thicken it up.

I also made a Mediterranean sun dried tomato gluten free loaf to go with it but you could use corn cakes as dippers instead if you didn’t want to use bread. Bread isn’t something I’d generally eat, but now and again won’t hurt will it

Slow Cooked Goodness

 

Not very breakfasty I know! I’m going to be busy today so I’m putting the slow cooker on. Pretty much zero effort required for a hearty, fat free, nutrient dense family meal.

A few violetta spuds, 1 large parsnip and lots of leeks and carrots. 

I also add my grains which today will be yellow split peas, quinoa and red lentils to thicken it all up. 

All that’s needed is a couple of stock cubes, garlic and seasoning. Perfect. 

You can get a slow cooker for £20 so if you haven’t got one, it’s time to go shopping!