Simple houmous

Simple houmous

“Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads. ”

SERVES 10
COOKS IN10 MINUTES
DIFFICULTYSUPER EASY

Ingredients
1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Method
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

 

Read more at www.jamieoliver.com

and more Jamie’s photos on

http://cdn.jamieoliver.com/foodrevolution/pdf/simple-houmous-fr-uk.pdf

Aubergine dip

Aubergine dip

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SERVES 4 AS A SNACK
COOKS IN1H 5M
DIFFICULTY: NOT TOO TRICKY

Ingredients
1 aubergine
1 clove of garlic
½ – 1 fresh green chilli
½ a bunch of fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
½ lemon
½ teaspoon smoked paprika
black pepper

Method
Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.
Scoop the cooled insides from the aubergine into a food processor. Blitz with the garlic, chilli, oil, a good squeeze of lemon juice, the parsley and a pinch of sea salt and black pepper.
Taste and adjust the seasoning, oil and lemon as needed. Place in a dish and sprinkle with paprika. Serve with flatbreads.

Read more at  www.jamieoliver.com

3-Ingredient Coconut Flour Tortillas

3-Ingredient Coconut Flour Tortillas

This easy, paleo, low carb tortillas recipe requires just three simple ingredients. Made with coconut flour, these gluten-free wraps are also healthy, keto, vegetarian, and high in fiber.

Servings: 8 tortillas
Prep time: 5 minutes
Cook time: 10 minutes

This easy, paleo, low carb tortillas recipe requires just three simple ingredients. Made with coconut flour, these gluten-free wraps are also healthy, keto, and high in fiber.

Ingredients
1/2 cup Coconut flour
4 large Eggs
1 cup Unsweetened almond milk (or milk that you use)
1/2 tsp Sea salt (optional)

Instructions
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking (add more almond milk and eggs in equal proportions if needed to achieve this).
Heat a small skillet over medium heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.

Read more at Coconut tortillas

Coconut Flour Bread

Coconut Flour Bread

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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 16 slices

“Want an easy low carb keto Paleo bread? Try this gluten free coconut flour psyllium husk bread recipe. It’s a tasty bread to serve with breakfast or dinner.”

Ingredients

6 tablespoons (27g) whole psyllium husks (may want to finely grind)
3/4 cup warm water
1 cup (125g) coconut flour
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
6 eggs (12 egg whites may also work)
1/2 cup olive oil
1/4 cup coconut oil, melted

Instructions

Preheat oven to 350°F- 180°C degrees.
If not using silicone pan, grease or line pan with parchment paper. I used an 8×4-in (20cmX10cm) pan.
Mix psyllium and water in small bowl, set aside. It should form a gel after sitting for a bit.
Dump remaining ingredients into a food processor and pulse until well combined.
Add psyllium mixture into food processor and pulse until mixed in.
Spread batter into 8×4 loaf pan. Smooth top.
Bake for 45-55 minutes or until edges are brown and toothpick inserted comes out clean.
Let bread sit in pan for 15 minutes. Remove bread from pan and allow to cool completely on rack.

Read more on lowcarbyum.com

Cauliflower Tortillas

Cauliflower Tortillas

CFTortiljas

Prep: 10 mins
Cook Time:  17 mins
Total Time: 27 mins

Serves: 6-7

Ingredients
¾ a head of cauliflower riced or 2 cups riced and packed
2 eggs
salt and pepper to taste
Directions
1. Preheat oven to 190 Celsius and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
2. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Read more at: slimpalate.com

Salsa verde

Salsa verde

Herby green sauce, incredible with fish

SalsaVerde

“To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand”
Serves 8
Cooks In 5 minutes
Difficulty Super easy

Ingredients

1½-2 cloves garlic , peeled
1 small handful capers
1 small handful gherkins pickled in sweet vinegar
6 anchovy fillets
2 large handfuls flat-leaf parsley , leaves picked
1 bunch fresh basil , leaves picked
1 handful fresh mint , leaves picked
1 tablespoon Dijon mustard
3 tablespoons balsamico
8 tablespoons really good extra virgin olive oil
sea salt
freshly ground black pepper

Method

Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and balsamico, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more balsamico.
Read more at www.jamieoliver.com

 

Classic tomato salsa

Classic tomato salsa

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“This tomato salsa is a great accompaniment to grilled fish and meat, and lovely served with fajitas or spooned into a falafel wrap ”
Serves 8
Cooks In 20 minutes
Difficulty Super easy

Ingredients

6 ripe tomatoes
1 large bunch of fresh coriander
1 onion
2 fresh jalapeño or green chillies
1 large clove of garlic
1-2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

Method

Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl. Peel and finely chop the onion, deseed and finely chop the chillies, then add it all to the bowl.

Peel and finely grate in the garlic. Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil. Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let all those flavours develop.
Read more at www.jamieoliver.com

Classic guacamole

Classic guacamole

Guacamole

“Super-quick and easy, this guacamole recipe is delicious with fajitas, quesadillas, dolloped into a wrap or served as a snack with crunchy veggies”

Serves 8
Classic guacamole cooks in 10 minutes
Difficulty Super easy

Ingredients

½ a small red onion
1-2 fresh red chillies
3 ripe avocados
1 bunch of fresh coriander
6 ripe cherry tomatoes
2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

 

Method

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board.

Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick, pick over the reserved coriander leaves, then serve.
Read more at www.jamieoliver.com

Minty yoghurt dip

Minty yoghurt dip

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SERVES 6

“This is so easy to whip up, just serve with some crinkle cut veggies to dip for a fun snack ”

Ingredients

4 sprigs of fresh mint
1 lemon
¼ clove of garlic
200 g natural yoghurt
sea salt
freshly ground black pepper

Method

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it.

1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.

2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.

3. Cut the lemon in half.

4. Squeeze the juice into a bowl, using your fingers to catch any pips.

5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.

6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.

7. Have a taste and add a squeeze more lemon juice, if you think it needs it.

8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.
Read more at www.jamieoliver.com