It’s All Good, is full of super-healthy I
comfort food. If you are keen to clear up your diet but don’t want to sacrifice
flavor. This book is for you. Recipes to Suit dietary preferences are
highlighted. For example, if you’re on an elimination diet, you’ll find dishes
marked E. If you’re a vegan, look for recipes with a V, while protein-packed
meals are marked with a P.
Here, in an exclusive extract, Good Health
gives you a taste of the book that promises to make you look good and feel
great.
NY street vendor salad with yoghurt tahini dressing
This is a flavor-packed salad. That’s all
about t dressing (isn’t it always?)
(V) Vegan
·
1 large head of romaine (cos) or
·
3 heads of little Gem lettuce, chopped
·
A handful of cherry tomatoes, halved
·
½ English cucumber, peeled and diced
·
1 red onion, very thinly sliced or shaved on a
mandolin
NY
street vendor salad with yoghurt tahini dressing
Place the lettuce in a large bowl and stir
to combine with a cup of the dressing so it just lightly coated. Divide the
lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly
scatter the tomatoes, cucumber and onion. Drizzle each portion with another
tablespoon or 2 of the dressing and serve immediately, with the remaining
dressing on the side if you or your guests like your salad more heavily
dressed.
Serves 4
Yoghurt-tahini dressing
(V) Vegan if you use Vegenaise (vegan
mayonaise)
·
2 tablespoons tahini
·
¼ cup boiling water
·
½ small garlic clove, finely minced
·
½ cup plain sheep’s or goat’s milk yoghurt or
Vegenaise
·
3 tablespoons freshly squeezed lemon juice
·
¼ cup extra virgin olive oil
·
½ teaspoon coarse sea salt
·
¼ teaspoon freshly ground black pepper
Whisk the tahini and water together until
completely smooth. Whisk in the remaining ingredients. That’s it. Keeps well in
a jar in the fridge for up to a week.
Makes 1 cup
Lamb tagine with squash (pumpkin) + chickpeas
Hearty and warming, this slowly cooked
dish makes lean lamb seem the most comforting food in the world.
Serve the dish with cooked millet, which has the appearance and
texture of couscous with none of the gluten.to absorb all the lovely
juices from the tagine.
(E) Elimination Diet
(P) Protein-packed
·
½ cup cilantro (coriander) leaves, plus 2
tablespoons, roughly chopped for serving
·
6 cloves garlic, peeled
·
A 5cm knob of fresh ginger, peeled
·
1 small red onion, peeled and roughly chopped
·
½ teaspoon ground cumin
·
½ teaspoon freshly ground black pepper
·
3 tablespoons extra virgin olive oil
·
Coarse sea salt
·
1 kg boneless lamb top round, cut into
·
5cm cubes (or you can use diced lamb)
·
A pinch of saffron
·
2 cups chicken stock
·
A 400g can chickpeas, drained and rinsed
·
700g squash (pumpkin - you can use butternut,
acorn or kabocha), stemmed, seeded, and cut into 5cm pieces
·
1 small preserved lemon, finely chopped
Lamb
tagine with squash (pumpkin) + chickpeas
Combine the ½ cup cilantro (coriander)
leaves with the garlic, ginger, onion, cumin, pepper and olive oil in a
powerful blender together with a large pinch of salt. Blend everything together
until completely pureed. Place the lamb in a large bowl and pour the marinade
over it.
Using your hands, make sure every bit of
meat is completely covered with the marinade. Cover the bowl with plastic wrap
and set it in the fridge for at least 6 hours, or as long as overnight.
Take the lamb out of the fridge and let it
sit at room temperature for ½ hour.
Preheat the oven to 325°F (160°C) and place
the lamb, along with all of the marinade, into a large, heavy pot (we use a Le
Creuset Dutch oven for this) and set over medium-high heat. Cook, stirring now
and then, until completely browned all over, a solid 15 minutes (do this in
batches if the lamb doesn't fit into your pot in one layer). Once the lamb is
just browned, sprinkle it with the saffron, stir to combine and add the chicken
stock. Bring the mixture to a boil and use a wooden spoon to scrape up any bits
that might have stuck to the bottom. Turn the heat off.
Cut a piece of parchment paper (baking
paper) to fit inside the pot, crunch it up into a ball and wet it. Smooth out
the damp parchment and lay it over the lamb like a blanket (this will help keep
in the moisture). Put the lid on the pot and tuck it into the oven for ½
hours. Take the lid off the pot and set aside the parchment. Stir the chickpeas
and squash (pumpkin) into the pot, put the parchment back and the lid on and
return the pot to the oven for a final ½ hour. The lamb should be meltingly
tender and the squash should be cooked through but not disintegrated. Season
the tagine to taste with salt and serve immediately, scattered with the
preserved lemon and the chopped cilantro (coriander).
Serves 4 to 6
