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Green Olive Tapenade
Green Olive Tapenade
Serves 1-2
½ inch peeled sliced fresh ginger
X1 cap of ACV (apple cider vinegar)
X2 big handfuls of fresh basil
X1 big handful of fresh coriander
X1 tsp mixed dried herbs
X2 caps of olive oil
X1 jar of green olives
X1 bunch spring onions (the green leafy part only)
Drain olives and leave to soak in water for 30 minute - 1 hour. Slice the ginger and fresh herbs and blend with the ACV and olive oil until smooth. If the blender is struggling, add slices of cucumber. Add jar of green pitted olives and mixed dried herbs and blend until smooth. Add sliced spring onions and mix well. Serve with thin slices of cucumber.
Herby Roast Veg
Herby Roasted Courgette + Broccoli
Serves 1-2
½ medium-large courgette
½ large broccoli
X1 tbsp mixed dried herbs
X2 tbsps olive oil
Optional - spring onion and/or fresh coriander to serve
Cut the courgette and broccoli into small chunks and add to a tray with a big splash of filtered water, mixed herbs and olive oil.
Cook at 200 degrees, on the top shelf. Stir and add more water or oil (if necessary) every 10 minutes to make sure it doesn’t stick to the bottom or burn.
Spicy Roast Squash
Spicy Roast Butternut Squash
You can use any low FODMAP squash for this recipe. Check the Monash FODMAPs List.
Choose your squash type and amount for however much you want to make. Cut the squash into small chunks - the smaller the chunks the quicker the roast will cook. Add to a tray with a big splash of filtered water and olive oil or animal fat. Sprinkle the mixed herbs on the top. Cook at 200 degrees, on the top shelf.
Stir and add more water or oil (if necessary) every 10 minutes to make sure it doesn’t stick to the bottom or burn.
Chicken Pate
Chicken Liver Pate
Free-range organic chicken livers from a local butcher (x6 per person)
X1 big handful of fresh dill
Glugs of olive oil
A few slices of cucumber
Slice and fry the livers on a medium high light. Once cooked through (but not overcooked) leave to cool off for 10 minutes. Blend the dill, olive oil and slices of cucumber in a blender until smooth. Then add the cooked liver, bit by bit, adding more olive oil if and when the blender is struggling.
Chicken Soup
Comforting Chicken Soup
Serves 4
Big box of free-range organic chicken wings
X1 big handful of fresh thyme
X1 big handful of fresh sage
X2 medium carrots or squash, peeled and thinly sliced
⅓ medium celeriac, peeled and diced small
X1 big handful of kale or spinach
To make the soup lighter, use a mixture of these veggies instead -
X1 big handful of pak choi or kale or spinach
X1 medium-large broccoli
Place the chicken into a large pot. Cover with filtered water, bring to the boil and let simmer on a back burner for 5-6 hours.
Remove all of the chicken (if you are eating meat, you can place some back in once removed from the bones) and add the veggies - thinly diced and sliced - and the fresh herbs. Leave to simmer for an extra hour before serving.
Sweet Curried Fish
Curried Fish with Steamed Greens
Serves 2
X2 responsibly sourced salmon fillets
X1 tsp turmeric
X1 tsp cinnamon
X2 tsp creamed coconut or coconut cream
X1 medium-large broccoli
A large handful of green beans
X4 pak choi bulbs
A handful of fresh coriander
Roughly dice the broccoli, beans and pak choi into small pieces. Steam fry with olive oil and salt until soft and browned. Remove from the pan and put to one side.
Place the salmon fillets with olive oil into a pan with a lid. Add the turmeric, cinnamon and coconut cream/creamed coconut into a bowl and make into a paste with a spoon. Once the fish is almost cooked, add cover with the paste and allow it to fry on a low light, crisping up the skin. Add freshly chopped coriander. when serving.