CAULI-RICE

(instead of rice, courtesy TRMR )  

Ingredients:

1 cauliflower

1 onion

100g butter or coconut oil

salted water

Method:

In a food processor pulse the raw cauliflower until the consistency of couscous is reached

Melt the butter/coconut oil, sauté the onion until soft

Add the cauliflower and mix through the onion and butter. Leave heat on low-medium, and place the lid on top of the pot

Leave to cook for 5 – 8 minutes

CHIA CHOCOLATE PUDDING

Ingredients:

¾ cp almond, coconut or rice milk

2 tablespoons honey or ¼ teaspoon stevia

1 tablespoon pure vanilla extract

3 – 4 tablespoons chia seeds (3 for soup-like, 4 for a more thick, pudding-like consistency)

1 tablespoon organic cacoa powder

Method:

Add all ingredients into a container with an air-tight lid, in  the order listed above, liquids first

Whisk well or stir vigorously with fork until cocoa powder is well combined with the rest of the ingredients

Refrigerate for at least 6 hours or overnight

When ready to eat, stir well again

Adjust thickness and sweetness according to your taste

CUSTARD TAR, LOW-CARB

(7g carbs per large slice)

Ingredients:

10 eggs

500ml heavy cream

500ml water

1 teaspoon vanilla extract

Xylitol or stevia

1 teaspoon cinnamon powder or nutmeg

Method:

Set oven to 180 degrees Celsius

Beat eggs and cream, water, vanilla and sweetener together well

Pour into 6 – 8 little ramekin dishes, sprinkle the spice on top

Place ramekins in a larger baking dish with cool water half way up the sides

Bake for 30 minutes till the centre is firm

Remove and leave to stand for 5 minutes before serving or refrigerate till serving

EGGPLANT WRAP

(courtesy Sally-Ann Creed)

Ingredients:

500g mince

2 eggplants, cut slices lengthwise

4 shallots grated

4 garlic cloves, crushed

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped oregano

2 cups tomato sauce (make own, if possible)

2 tablespoons butter or coconut oil

himalayan salt, ground pepper to taste

Method:

Preheat oven 200 degrees C

In a large pan over medium heat, warm 1 tablespoon coconut oil/butter and sauté the beef with half the shallots and half the garlic, rosemary and oregano. Cook till meat evenly browned. Season to taste.

In a saucepan warm 1 tablespoon butter/coconut oil and sauté remaining shallots and garlic until soft

Add the tomato sauce to the shallots and garlic, combine well and let simmer for 10 – 15 minutes

While the sauce simmers place the eggplant on a roasting pan and coat with olive oil/coconut oil on each side. Roast in the oven for 10 minutes, then let it cool for 5 minutes.

Once eggplant slices are cool, place the meat mixture at the edge of each slice off eggplant and roll the eggplant around the meat. Place the wrap in a roasting dish, cover with the tomato sauce.

Place in oven and cook for another 15 minutes. Serve with salad