Looking for recipes of non-processed food? I have lost 20 kg and maintaining this loss of weight quite well. My mental health is well improved and my general well-being is excellent. Non-processed food all the way! As make my recipes I remind myself of the toil needed to accomplish this. Fast food PHHT!!!
17 To Adam he said, “Because you listened to your wife and ate fruit from the tree about which I commanded you, ‘You must not eat from it,’ “Cursed is the ground because of you; through painful toil you will eat food from it all the days of your life.
18 It will produce thorns and thistles for you, and you will eat the plants of the field.
19 By the sweat of your brow you will eat your food until you return to the ground, since from it you were taken; for dust you are and to dust you will return.”
Genesis 3:17-19 (NIV)
Spinach and Walnut Salad
A refreshingly sweet dish complimenting any main meal or just on its own. I take this to work for lunch.
- 2 handsful of baby spinach
- 1 avocado
- 1/2 cucumber
- 5 snow peas
- 1 handful of walnuts
- 1 tbsp raisins
- 100g goats feta cheese
- 1 tbsp olive or sesame oil
- 1 tsp apple cider vinegar
- Himalayan salt
- Cracked pepper
- Place spinach, cubed avocado, chopped cucumber, and snow peas into a salad bowl and mix.
- Add crumbled goat’s feta cheese and raisins and mix.
- Drizzle with oil, vinegar and seasoning.
- Toss and serve fresh, but can be stored for a couple of days.
Nut and Ricotta Patties
A great substitute for meat patties. I have them with salads and fry them in sesame, macadamia or olive oil.
- 1 onion
- 100 grams pecan nuts
- 500 grams ricotta cheese
- 2 tbsp organic soya sauce
- 1 cup gluten-free breadcrumbs
- 1/2 cup LSA (linseed, sunflower seeds and almonds)
- 2 tbsp fresh parsley
- Blend the nuts first, then add roughly chopped onion and blend a little more.
- Add the other ingredients in the listed order.
- Blend to make a smooth paste to your preferred consistency.
- Place mixture in the fridge for approximately half an hour covered with cling wrap.
- Once chilled, form mixture into balls, using a tablespoon for each serving, then flatten into patties, coat with additional crumbs and fry in a small amount of good quality oil (macadamia or olive) until nicely brown turning once.
- Use Himalayan salt and cracked pepper to taste.
- Can be enjoyed either hot or cold.
- Will keep well in the fridge for up to 2 days.
- Freeze well for those emergency situations.
Quinoa Salad with Greek Dressing
- 1 cup of quinoa (raw)
- 1 3/4 cups of water
- 3 Roma tomatoes (although any tomatoes will do)
- 1 Lebanese cucumber
- 2 tsp artichokes, finely chopped
- 2 small horseradishes (or 1 teaspoon of horseradish paste)
- 1/2 slice (50g) of goat’s milk Greek feta
- 1/2 a red bell capsicum
- 5 snow peas
- 1 spring onion
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove of garlic
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 tsp Himalayan salt
- 1/4 tsp agave syrup or honey
- cracked pepper to taste
- 1/3 cup olive oil
- Place water and quinoa on a small pot and cook over medium heat until all the water is absorbed. (about 12-15 minutes)
- While quinoa is cooking:
- chop up all washed vegetables and place in a bowl.
- make sure the horseradishes and artichokes are finely chopped due to their strong flavour. ( If using horseradish paste, just add to the vegetables.)
- Take the quinoa off the heat, and let it cool down while making the dressing.
- Place all dressing ingredients into a small blender, and blend until all the ingredients are well combined, and the dressing becomes milky looking.
- Place the rest of the salad ingredients such as the feta cheese into the bowl with the chopped vegetables, and drizzle the prepared dressing over the top. Stir well through.
- Add the quinoa and stir well through breaking up any lumps of quinoa, and serve.
The dressing can be refrigerated in an air-tight container for up to one week.
The salad itself will keep for a couple of days.
This is one of my favourite salads, and I even take it on hikes!
- 1/2 a cauliflower head
- 2 handsful of raw cashews
- 2 Tablespoons of currants
- 1 Tablespoon of organic soya mayonnaise
- Pinch of Himalayan Salt
- Pre-heat oven to 180 deg C.
- Place cashews on an oven tray and dry roast for up to 10 minutes making sure the nuts don’t burn.
- Chop cauliflower into 1cm- size pieces
- Add all the other ingredients with the cashews last before serving.
- Mix together.