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Powerful Antioxidant and Anti Inflamation

My Geeky Science bit...

The amazing long term health benefits of rhubarb juice and great flavour make this gorgeous pink water a must in your diet.  High in minerals potassium, phosphorus, sodium, copper and zinc, high in antioxidants which fight free radicals in the body which cause premature aging, also contains a good amount of complex vitamin B’s which help keep the nervous system healthy, support the body to help break down foods to be released as fuel for energy, helps the body make red blood cells, healthy skin, hair and nails, a mood stabiliser and immunity support, promotes blood circulation which reduces inflammation.

Anti Tumor properties Aloe-emodin and Rhein are used in medicine to kill Tumor cells, vitamin K supports brain health against Alzheimer’s along with bone development supporting against osteoporosis, rich in Calcium which also supports brown growth, vitamin C which helps prevent sagging skin and wrinkles and for immune support, anthraquinone a compound which is laxative in nature, also helps the digestive process run smoothly because rhubarb contains astringent properties which makes for an effective tonic for your digestive system preventing intestinal health issues due to its promotion of peristaltic movements which also helps ease constipation.  

Helps reduce high cholesterol, rhubarb also contains stilbenoid which helps in reducing blood sugar levels, gallbladder support as rhubarb contains cholagogue which promotes good digestive health, a good source of Vitamin C which plays a vital role in strengthening the body’s immune system, rhubarb root when juiced can help with liver health and can reduce hepatitis B, Vitamin A supports eye health and can improve vision.


Ingredients 
(makes approx 1.5 ltr)
1 weeks worth for 2 people

12 sticks of rhubarb 
(never eat the leaves as they are poisonous)
12 cups of water

Simply wash the rhubarb, cut into 2” pieces, place in a saucepan with the water and gently simmer for 15 minutes, take of the heat and leave to cool.  Strain the rhubarb through a sieve reserving the juice, then I like to run the rhubarb water through a cheese cloth this clarifies the rhubarb water, pour in to set jars and keep in the fridge for up to one week. 


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Gorgeous Go Slow Sunday Breakfast
This is a wonderful decadent breakfast dish, beautiful Wiltshire ham, butter braised onions, garlic, mushrooms and spinach set with a rich egg, double cream and parmesan sauce, every spoonful is a sumptuous joy, keep these portioned to a standard small ramekin as they are so rich you can’t eat any more than one!  This is a great easy crowd pleaser keeping holiday pressure to a minimum, you can easily cook 12-24 in one easy batch.

Prep time 5 minutes / Cooking time 16-18 minutes


Ingredients 
(makes 6)

2 spring onions chopped
10 mushrooms roughly chopped
2 cloves garlic chopped
200g fresh spinach
25g butter
1 glug olive oil
200g torn fresh ham of the bone
750ml double cream
100g Parmesan grated
6 organic eggs
Himalayan sea salt 
Fresh ground black pepper 
1 pinch fresh gratednutmeg
1 pinch dried chilli optional 

Pre-heat your oven to 180 C / 356 F, place a large deep roasting tin 3/4 filled with boiling water in the oven.  Heat a skillet medium hot, add the butter and olive oil sauté the onions and garlic for around five minutes then add the mushrooms for a further couple of minutes, add the cream and Parmesan, take off the heat, stir in the spinach, ham, nutmeg, salt and pepper.  Divide half the mix between the six ramekins, crack one egg into each ramekin then top with remaining cream mix.

Place each ramekin in to a roasting tray and half fill the tray with boiling water, do this with the tray in the oven, bake for 14 minutes for soft gooey runny eggs or 18 minutes for set whites with a mollet just set yolk.  That’s it, remove and serve immediately, these are almost as good as leftovers cold from the fridge.

These are really versatile swap out cream add seared peppers and tomatoes for a huevos rancheros or 
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Sunshine for the Soul a so good for you bowl of abundance.  This gorgeous broth is so easy to make, so flavourful and versatile you can use any vegetables or herbs to hand and below is one of my favourite variation, just have fun with your favourite greens.  Step this up to become a Laksa by adding coconut milk, noodles and maybe more lime juice or by adding peanut butter for a rich and creamy satay twist.

What's more once you have some bone broth stored in your fridge you can whip up this meal in five minutes or treat yourself to a mug of soul pleasing soup in the same time it takes to make a fresh cup of coffee.




Ingredients 
(serves 2)

1 ltr chicken stock, bone broth
(poached chicken bone broth recipe below)
1 tbsp tom yum or more to taste
(homemade recipe below)
1/2 lime juiced
1 tsp turmeric
200g left over poached chicken
2 spring onions
1 red chilli finely diced
3 tbsp chopped coriander
2 big handfuls spinach
1 bunch watercress
6 spears asparagus
1 bunch broccoli florets

Bring the stock to a gentle simmer and add all the ingredients, simmer for a couple of minutes so that the broccoli and asparagus are cooked, taste and adjust the seasoning with sea salt if needed.  Enjoy.

My geeky science bit...

Bone Broth Nutrients 

Chicken bone stock is so good for you, the broth water has calcium, magnesium, phosphorus, silicon, sulphur, trace minerals, chodroitin sulphates and glucosamine, these latter two ingredients are expensive to buy as supplements, but they are found naturally in bone broths.  You need magnesium so your body and convert vitamin D into it's active form so that it can be used to absorb calcium.  We only need around 400mg of calcium a day, but the RDA says 1200mg, the reason for this is that we do not absorb all the calcium we eat, but if you have a balanced diet the extra calcium you absorb can lead to kidney stones and calcium in the blood stream and heart disease, chicken stock is anti viral, anti bacterial and scientifically proven to be 25% as effective as penicillin.

Asparagus vitamin B6, C, E, K, calcium, magnesium, zinc, beta carotene, iron, fibre, stimulates your kidneys, phosphorous, potassium, copper, thiamin, riboflavin, folic acid, selenium, chromium, enhances ability of insulin to transport to glucose from your blood cells to amino acids.

Garlic allicin and selenium, cleans the liver, King of healing foods, fights food poisoning, stomach bugs bacteria, anti bacterial, anti viral and anti fungal, reduces risks of clots and cholesterol blood pressure and improves circulation.

Chilli eaten in large quantities is high in vitamin C, carotene, vitamin B, B6, potassium, magnesium and iron.

Onion vitamin C, B6, folic acid, phenolic so flavonoids, anti inflammatory, lowers cholesterol and is an anti oxidant.

Watercress purifies blood, gives you iodine when eaten raw, vitamin A, anti bacterial mustard oils, betacarotenes, iron, phenethy, isothiocganate, vitamin C, E.

Celery has coumarins, potassium and vitamin C.

Carrots juiced are a detox cleaner for healthy liver and kidney functions, anti bacterial and anti viral, protect capillaries, chest, skin and eyes, vitamin C, E, A and B2.

Chicken Bone Broth
(makes 3 ltrs)

1 organic chicken
1 onion halved
3 carrots peeled
1 stick celery halved
2 leeks quartered
1 bulb garlic halved
1 tbsp sea salt
10 black peppercorns
1 bay leaf
3 sprigs fresh thyme
3" piece of ginger bashed
1 stalk lemon grass bashed
1 lemon halved and squeezed

Place all the ingredients in a large stock pot and pour in around 4 litres of water to cover the chicken, bring to a gentle just simmer and leave to poach away for around 1.5 - 2 hours, take off the heat and leave the chicken to cool in the broth for an hour or so this allows the chicken meat to absorb some of the gorgeous cooking juices and makes the chicken the moistest you will have ever eaten.

Remove the chicken and stock vegetables from the poaching stock liquid, taste the stock and either season with more sea salt or reduce the volume down to intensify the flavour of the broth.  

Remove all the meat from the chicken and add back to the broth, pour the broth in to a large jug or one litre mason jars and store in the fridge ready to go when you need it.  This freezes really well at this stage too.

Tom Yum Sambal 
Fabulous vibrant zingy authentic fresh Thai tom yum paste, this is so good you will never buy a shop brought jar again I promise!  Fairly quick to make and considering most original families in South East Asia do make their pastes and sambal fresh every day may inspire you to do so too, having said that the quantity of this jar will keep in the fridge for a couple of weeks if it lasts that long!  This is a staple in my family fridge.  Recipes: for Tom Yum Soup and Bone Broth below.

Prep time 10 minutes / Cooking time 5 minutes 


Ingredients
(makes 1 small jar / 10 portions)

50g dried chillies soaked in 200ml hot water
2 tbsp tamarind pulp
1 clove garlic finely chopped
1 lime zested or 1 lime leaf finely chopped
1 lime juiced
3/4 tbsp coriander seeds ground
1 tbsp finely grated ginger
1 tsp finely grated galangal
1 stick lemon grass finely chopped
1 small red onion finely chopped
3/4 tbsp brown sugar
1 tbsp white wine vinegar
3/4 tbsp coconut oil

Place all the ingredients except the coconut oil in your food processor and blitz to a paste, or finely chop by hand and leave at that or pound to a paste in a pestle and mortar.  Add the coconut oil to a pan and melt on a medium heat add the tom yum paste to your pan and cook for around five minutes until medium thick.  That's it! Now to store...
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Ultimate indulgence with ZERO consequences and bonus health benefits, a decedent rich spoon loving chocolate pudding that is super good for you and will satisfy any craving’s.

The healthy science bit...
High quality cacao is such a super food, the flavanoids in the cacao prevent fat like substances from oxidising in the blood stream and from clogging up the arteries.  Cacao is powerful on the central nervous system, so over indulging could interfere with calcium retention.  60g a day is a good healthy guide.  In it's raw form it contains anandamide this induces euphoria, along with phenylethylamine which both are mood enhancers.  There is a question that adding dairy to your cacao inhibits the absorption of nutrients, coconut milk is a great substitute.
The avocado has vitamin B6, K, C, E, avocado's are a perfect food that produces compounds necessary for your liver to cleanse toxins.  67% mono-unsaturated good fats as oleic acid, 19% fat as palmittic acid & linoleic acid, 14% saturated fat, potassium, folic acid, iron, maganese, zinc, copper, selenium, calcium, high in fibre and helpful in lowering blood cholesterol and relaxing arteries.
The coconut milk is rich in fibre, vitamin C, E, B1, B3, B5, iron, selenium, sodium, calcium, magesium, phosphorous and is lactose free.

Cooking time 5 minutes / Level: Super easy



INGREDIENTS
(serves 3)

1 very ripe avocado
2 tsps honey (optional)
1 tsp vanilla pod caviar (optional)
100ml coconut cream
1/4 cup of good quality cacao powder
Or
100g melted 70%-85% organic Green and Blacks chocolate 
Optional chopped nuts, seeds, fresh mint

So quick and simple, just place all the ingredients in a blender and whizz until smooth, this will keep for a week in the fridge, you don't need a large portion of this as it is very rich, a little goes a long way, which means you can have this more often.

My husband will not eat honey or vanilla so I melt a bar of green and blacks chocolate instead of using cacao powder to lessen the bitterness from not adding the honey and vanilla and serve his puddings with double cream.


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Gumbo a mix of cultures and recipes.

Bursting full of deep Louisiana Creole and Cajun flavours this rich decedent gumbo is a historic melting pot of flavours.  Gumbo is often categorised by the style of thickener used, New Orleans Creole South Eastern Louisiana’s use a dark French roux and file ground sassafras leaves along with tomatoes, descendants from 1718 when New Orleans was established with French, Spanish and African settlers then German’s adding to the pot by 1721, this is where the sausage comes in.  In 1762 the Spanish took rule and brought over 2000 settlers from the Canary Islands who were primarily fishermen who soon started to supply shrimp, crabs and oysters, they also brought cayenne and chilli with them.

Cajun South Western Louisiana’s are French settlers expelled from Acadia in the 1800’s which is located in modern day Canadian provinces use a French dark roux and as they are further away from the coast primarily use fowl and some shellfish.  Gumbo is a wonderful example of a melting pot of cultures and recipes with history.



This is my husbands all time favourite dish, every spoonful of this dish bursts full of individual flavours that all explode in unison with every mouthful...  This is a dish that you can cook 90% ahead on the day and finish the last stage when you are ready to eat, I cook gumbo this way so that  I can take my time and enjoy taking my time to slowly brown off the roux which adds such depth of flavour to the gumbo.
 
INGREDIENTS
 
THE STOCK
20 raw tiger shell on prawns
1 lobster head and shell
knob of butter
dash of ooil
3 ltr fresh chicken stock or water
 
THE ALL IMPORTANT ROUX
1st Stage
500g cooking chorizo sliced 
4 tbsp flours
Olive oil
 
2nd Stage
2 green peppers fine chopped
3 stalks celery fine chopped
1 lrg onion fine diced
5 fresh bay leaves
small bunch of thyme leaves
8 cloves garlic fine chopped
1 tsp cayenne pepper
2 tsp Tabasco sauce
200g - 300g okra
1 tin chopped tomatoes
sea salt 
fresh ground black pepper
1 lemon juiced
 
TO FINISH THE GUMBO
8 scallops
1 whole crab cooked
1 lobster with claws cooked
2 andouille sausages cooked cut into 3 inch pieces
chopped curly parsley
sea salt 
fresh ground black pepper
1 lemon juiced
Tabasco

PERFECT RICE
2 cup rice
4 cups water
1 tbsp butter
 
This is a easy dish to make, a little preparation in advance makes all the difference, I like to prep the cooked lobster, scallops, crab and shrimp reserving all shells and heads for the stock, then place the seafood in the fridge ready later for the final cooking stage.
 
First remove the roe and membrane off the scallops and discard (I cook this for my dog), then take the tail meat and claw meat from the lobster, devein and peel the shrimp keep the heads and shell of the lobster and shrimps for the stock.  If you have a whole crab then remove the centre part and legs and pick out all the meat, no need to keep the brown from the white.  Place all the fish/shellfish in the fridge ready for later, keeping the cooked lobster and crab separate from the raw shrimp and oysters.
 
THE STOCK
Place all the heads and shells in a deep stock pan add the butter and dash of olive oil and gently pan fry for 10 minutes, using the end of a rolling pin crushe the heads and shells encouraging all the oils and flavours to be released in to the pan this is going to make your glorious fish stock base, now add the 3 ltr of chicken stock and simmer, (meanwhile you can start to make the roux), after 20 minutes strain the stock through a sieve and return to the pan and leave to just tick over on a low heat.

MAKING THE ROUX
While your stock is ticking over, pan fry the sliced chorizo sausage in a non stick frying pan until sealed on each side, remove the chorizo leaving the rendered chorizo fat in the pan, add the flour and some olive oil if needed to make a medium loose paste, this is your roux, now slowly cook this on a low medium heat for 20-40 minutes until it passes a peanut butter colour and starts to darken a little more, this will add such depth of flavour.

Now add a dash of olive oil to the darkened French roux along with the chopped green peppers, onion, celery and garlic cook for 10 minutes and then add the bay leaves and thyme leaves and cook for a further 5 minutes then add the okra, the cayenne pepper and Tabasco, stir in well and cook for another 5 mins.

Add all of the roux mixture to the sieved stock along with the tin of tomatoes, a pinch of salt and pepper.  Bring back up to a gentle simmer and add all the crab along with half the lemon juice, cook for 10 minutes or so and then taste.  Now to season the gumbo to perfection, all it takes is a adjustment with the lemon juice, Tabasco and salt to your likin.

PERFECT RICE 
Cook your rice, quick, easy and perfect rice every time, take two cups of rice (serves 2) rinse add to your pan with four cups of water, do not stir, pop on lid and bring to a simmer for 8 minutes, do not take the lid off at any point, remove from the heat pop in the butter, do not stir, leave for 10 minutes to finish steaming, when you do take off the lid you will have lots of steam holes which confirms you have perfectly cooked rice, fluffy and light, fork through the butter.
 
Your gumbo at this stage is ready and can be finished by adding the scallops, prawns, lobster and andouille sausage or left to tick over or cool down and then re-heated when needed, just add the prawns, scallops and lobster once up to temperature and serve with plain boiled rice, sprinkle with parsley and enjoy every lipsmacking mouthful...
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Rodeo Mixed Grill
I call this the husband silencer!  I just love watching my husband devour this meal he loves every mouthful and that’s exactly why I love cooking, seeing friends, family and strangers loose themselves in that moment of pleasure.  

Fire pit oak wood cooked thick cut rib eye steak, gammon steak, poached egg, rack of lamb, Angus chuck steak 80/20 burger with mozzarella cheese, tandoori chicken, posh sausages trying to be a hot dog, lamb Kofte kebab skewers, garlic mushroom skewers, charred tomatoes and whole charred onion rings.

This is why food is so important, it brings people together it is so precious and sometimes over looked as fuel, it is not, food is a privilege, not everyone has it and if you do that’s why it is a gift to be shared bringing joy, love, compassion and laughter to all you share your food with.



Ingredients 
(serves 2 greedy portions)

2 x 12oz thick cut trimmed ribeye steaks 
2 x whole gammon steaks
1 x rack of lamb
2 x 80/20 steak burgers 
2 x chicken breasts
4 tbsp tandoori spice rub
2 x posh hotdog sausages 
2 x tomatoes
1 x onion sliced in rings
2 x poached or fried eggs
Lamb Kofte Kebabs
500g lamb mince 
1 x small onion diced
1 x clove garlic chopped
1 x tbsp oregano 
Himalayan sea salt 
Ground black pepper 
Dried chilli flakes 
4 x skewers soaked in water

First fire up your back yard grill and let it establish a white coal fire ready for cooking.  Prepare all the meat on a large platter to take to the grill.  To make the lamb kofte kebab mix all the ingredients together then divide in to four, mould the lamb around a soaked skewer to form a sausage like shape.  Coat the chicken in the tandoori spice rub, slice the onions in rings and thread on to a skewer.

Chargrill all ingredients over white coals turning once until cooked and serve with condiments of your choice.

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HOME MADE TAMARIND PASTE AND WATER

You can buy tamarind pulp already made or you can source whole and dried tamarind seed pods as shown below, I like to make my own tamarind water, all you have to do is peel the shell off the tamarind pod, pour over some boiling water and leave to soften for ten minutes or so, then pass the water and softened tamarind pod through a seive collecting the pulp and water that's all it takes to make your own pulp, fresh is best.


Tamarind pods are available from your local ethnic store or on line, these store really well and one pod makes enough tamarind for a couple of recipes and keeps well in the fridge in a ball mason jar for up to a week.


Peel the hard shell of the pod, place in a small bowl or mason jar and cover with around 100ml of boiling water, leave for a minimum of 10 minutes until the flesh of the tamarind is soft and pliable.  Push the liquid and pulp through a sieve with the back of a spoon until all that is left in the siege is the tamarind stones and membranes.


That’s it.
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WoW these garlic bread croutons are so good, rich creamy roasted nutty buttery soft garlic spread generously on crispy thin sour dough buttered toast these are great on their own even better dunked in to a bowl of fresh creamy tomato soup, chicken broth or french onion soup.



Ingredients
(makes 6 slices)

1 whole bulb garlic
Olive oil
Himalayan sea salt 
6 slices sour dough
Butter

Pre heat the oven to 180 C, roll the whole bulb in olive oil and season with the salt roast in the oven for 45 minutes until soft and squidgy.  Toast both sides of the sour dough, generously butter and then squeeze the cloves of garlic out on to the toast and generously spread on.  These are so good dipped in your favourite soup.

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Step by Step Guide to Homemade Ravioli 

Such a gorgeous and beautiful dish, super soft pillow ravioli pasta stuffed with rich light creamy ricotta, buttered spinach, Parmesan, sea salt, pepper and nutmeg, cooked in a gentle simmering sea salted pan of water, then tossed a simple elegant sage and butter sauce this is a decadent sumptuous meal that I make for my mum on Mother’s Day as it’s her favourite and my mum remembers being wowed with this dish served flambois table side in the 1970’s.


Ingredients 
(Serves 6-8)

The Pasta
400g 00 flour
1 tsp Himalayan sea salt 
4 beaten eggs
30ml olive oil
50ml water

Ricotta and Spinach 
400g ricotta
200g fresh spinach
1 tbsp butter
1 tsp Himalayan sea salt 
1 tsp ground black pepper 
1/2 tsp ground nutmeg 
100g grated Parmesan
1 lemon zested

Sage Butter Sauce
200g Organic butter
12 fresh sage leafs chopped

Making the Pasta
Place the flour on your work top in a large mound, or in a bowl and season with the salt, make a well in the centre, beat the eggs and olive oil together and pour in to the well.  Starting from the outside flick the flour in to the egg, incorporating together until you have a ball of dough, sometimes you may need to add around 50ml of water to bring the dough ball together.  Knead the pasta dough for 5-7 minutes then wrap well but loose in cling film and leave to rest for a minimum of 20 minutes and up to a couple of hours.  If you don’t cover the dough the skin of the pasta dough will start to dry and will be unusable.



Rolling the Pasta Sheets
I have always used a rolling pin and my muscles or a manual pasta roller for years but this Christmas I got a electric pasta rolling kit attachment for my kitchen aid, wahoo I love it !  Brilliant, I have never made pasta so fast, so thin and so well !  

Cut your rested dough in to 4, take one piece, cover the rest with cling film, make the dough ball the same width as the pasta roller machine, dust with semolina, place on the widest setting and roll the dough through the pasta rollers, dust with plenty of semolina and set the rollers one number down and repeat, keep repeating until you have rolled the pasta on the thinnest setting. Dust the pasta sheet with semolina and lay out flat.


Ricotta Filling
400g ricotta cheese
200g spinach
1 tbsp butter
1/2 tsp Himalayan sea salt 
1/2 tsp white pepper
1/4 tsp nutmeg grated
150g grated Parmesan 
1 lemon zested

Melt the butter in a large pan and add the spinach, cook until wilted, drain on to a muslin or clean tea towel and squeeze out all the juice, finely chop and add to the rest of the ingredients and mix well.  Place balled teaspoonfuls of the ricotta mix approximately 2” apart on the front half of the pasta sheet, brush with egg wash or water.


Fold the back half of the pasta sheet over the ricotta filling, cupping your hands hug the pasta around the ricotta filling squeezing out any air and sealing the ravioli’s.  



Next using a knife or ravioli cutter cut the ravioli’s in to squares, place on a tray dusted with semolina in a single layer, these will store for a couple of days ahead of time covered well with cling film.



Cooking Ravioli’s 
Bring a large pan of water to a gentle simmer, season with Himalayan sea salt, in a separate large pan melt the butter and add the sage, keep this on a low heat.  Add the ravioli’s  a few at a time to the simmering water not over crowding the pot, cook for 2 to 3 minutes, drain well and add to the sage butter to keep warm while you finish cooking the rest of the ravioli’s.  

Serve straight from the sage butter sauce pan with a dusting of freshly grated Parmesan on hot plates and enjoy.




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THESE ARE JUST THE MOST PERFECT CHIPS SO YOU CAN DIP!!!
Fabulous dip and scoop chips, gluten free, Paleo and really quick and simple to make, almost no mess!  Now I can have chips and dips back in my life again, these healthy gorgeous fresh gluten and grain free low calorie guilt free chips also mean I don't feel I have to limit my amount, well within reason and because of this I find I eat as many as I want which as there no major pressure I know I eat less than I would if I had that curfew!!!  Gotta love the psychological effect!!!

 With a gorgeous zesty raw chopped tomato, coriander and pepper salsa a creamy avocado dip or zesty lime and coriander full fat yogurt dip these are going to be your new best friend, they not only eat like a gorgeous treat but satisfy that sofa craving need to pick and dip, something I do not do very often but when one of those I WANT... moments pops up or a girly night out this is a brilliant option, ticks all the boxes and does not leave me feeling sluggish and pants the next morning as if I did go totally off piste and have some carb loaded junk food...

Prep time 10 mins / Cooking time 60 minutes / Use cooking time for salsa prep and extra dips


My geeky science bit...
The sweet potato is simple starches, a complex carbohydrate loaded with fiber and beta-carotene, a pro vitamin A carotenoid.  Small amounts of B5, B6, manganese and potassium, lots of calcium, magnesium, when baked higher vitamin C, phosphorous and sodium.  Sweet potatoes rank one of the highest in nutritional value.  Ground flax seed is high in dietary fiber, lignons, omega 3, fatty acids, lowers cholesterol, flax seed may stunt the growth of some cancers, helps stabilise blood sugars, high in antioxidants.

ZESTY SALSA
1 lime juice and zest is one full days dose of vitamin C.  Spring onions are a great antioxidant.  Tomatoes reduce liver inflammation.  Peppers full of betacarotene, vitamin C, (red A), strong antioxidant, protects heart and immune system, organ and blood cleansing.  Chilli in large quantities has vitamin C, carotene, vitamins B, B6, potassium, magnesium, iron.  Coriander, heart and circulatory protective coumarins and effective antiseptic linalcol.

INGREDIENTS
(makes around 40 tortilla chips)

1 sweet potato peeled chopped
1 cup of ground flax seed
1 spring onion 
1 red chilli
1 lime zested and juice
1 tsp sea salt
lrg pinch ground black pepper
1 pinch garamasala 
1 lrg pinch chilli powder
1 tsp crushed chillies

Place all the ingredients in your blender and whizz for a couple of minutes until you have a dough paste, line your work top with some grease proof paper around three foot long, dust half with some ground flax seed, scoop out your sweet potato dough and place on the first third of the baking paper, fold the paper in half over the dough and roll out the dough nice and thin, remove the top sheet of baking baking paper, using a pizza cutter wheel or knife cut the dough into triangle chips, transfer the baking paper with the tortillas on to a baking tray and bake in the oven 150 degrees for around 60 minutes, maybe a hint longer for the centre chips, you want them to be crisp and firm to touch, leave to cool if you can and then dive in.

ZESTY LIME AND TOMATO CORIANDER SALSA
1 spring onion fine chopped
1 pepper chopped
12 cherry tomatoes diced
1 tbsp coriander chopped
1 red chilli finely diced
1/2 lime zested and juiced
1 pinch salt and black pepper

Mix all the ingredients together and season to taste with the salt and pepper, enjoy with your sweet potato flax seed tortilla chips, watch out these are so mooorish...

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