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Recipe

  • Breakfast QuinoaOpen or Close

    Ingredients

    1 cup quinoa, rinsed
    1 cup apple juice
    1 cup water
    3 tbs pepitas, roasted
    200 g yoghurt - low fat
    1 cup apple, stewed
    ¼ tsp cinnamon

    Method

    1. Rinse and drain quinoa thoroughly.
    2. Add to a small pan with apple apple juice and water.
    3. Bring to boil then reduce to simmer, cover and cook for 15 minutes until all the liquid has absorbed. Leave to rest for 5 minutes then fluff it up with a fork.
    4. Transfer to a bowl then stir through the roasted pepitas, and handful of berries of your choice
    5. Serve with natural yoghurt cinnamon and stewed apples.
  • Baked Snapper in Banana Leaf (serves four)Open or Close

    Ingredients

    4 fillets snapper
    4 bunches banana leaves
    1 tsp fresh ginger, grated
    2 cloves garlic
    1 stalk lemongrass, finely chopped (remove all the tough exterior leaves and only use the soft centre part of the herb)
    1 tsp turmeric
    2 limes juiced
    black pepper

    Method

    1. Wipe the snapper clean bring a large pan of water to boil and place the leaves in the boiling water to prevent them cracking when you wrap the fish up.
    2. Combine the ginger, garlic, lemon grass, turmeric, lime juice and pepper and pour it over the fish fillets. Lay the banana leaves out on a flat surface and blot them dry. Wrap the fish up separately in the leaves and secure with string.
    3. Place inside a bamboo steamer to cook for 10 - 15 minutes.
    ***Note: Snapper is a great source of protein that's low in saturated fat and provides the nutrients Vitamin B12 and selenium.
  • Lentil & Ginger Soup (makes 4 servings)Open or Close

    Ingredients

    1½ cups red lentils
    1½ litres water, filtered
    2 large carrots, finely diced
    2 tbsp ginger, grated
    1/3 cup miso, (genmai or kome)

    Method

    1. Rinse the lentils and add to a pan with the water. Bring to the boil then reduce to simmer for 15 minutes.
    2. Skim off any accumulated froth on the surface of the water. Add the carrot and ginger and continue to cook for a further 15 minutes. Mix the miso paste in ½ cup water until it's smooth and pour it into the soup. Return to the boil then turn the heat off and serve immediately.
    ***Note : Boil miso for no more than 1 minute or you'll kill the friendly health promoting bacteria. Miso is a wonderful strengthening food and excellent to feed a cold or flu.
  • Fig & Beetroot SaladOpen or Close

    Ingredients

    3 beetroot
    6 figs
    1 lettuce of choice
    6 cherry tomatoes

    Dressing:
    3 tbsp walnut oil
    1 tbsp apple cider vinegar
    1 tsp mustard

    Method

    Roast the beetroot for approx 90 mins at 180C (depending on size). While cooking, cut in half the tomatoes and brush with oil. In the last 15 minutes, slide into the oven alongside the beetroot. Set aside to cool before peeling. The skin will lift off. Mix all dressing ingredients together and then toss the lettuce leaves in the dressing (leaving a small amount of dressing to the side). Assemble all ingredients on individual plates and drizzle the remaining dressing over the top.
    Great in Autumn when figs are at their finest.
  • Vegetable and Chickpea soup. (Serves 4)Open or Close

    Ingredients

    1 medium brown onion, finely chopped
    2 leeks sliced
    1 carrot diced
    1 cup sweet potato, diced
    3 zucchini diced
    1 bunch beetroot leaves
    2 cans chickpeas
    1 tbsp olive oil
    2 tbsp garam masala
    3 litres vegetable stock
    black pepper to taste

    Method

    1. In a large stock pot, saute the onion, leeks and carrot in the olive oil for five minutes.
    2. Add the garam masala and saute for a further two minutes.
    3. Add the vegetable stock, sweet potato, zucchini and chickpeas and bring to the boil. Reduce to simmer.
    4. Add the beetroot greens and leave to simmer for 50 minutes before serving.
  • Grilled Chicken Salad (Serves 4)Open or Close

    Ingredients

    1 tbsp mugi miso
    1 tbsp olive oil
    2 tbsp brown rice vinegar
    3 tbsp water
    1 tbsp fresh dill
    2 vine-ripened tomatoes
    1 can haricot beans
    2 spring onions
    1 avocado
    2 tsp nigella seeds
    4 small organic chicken breasts, (approx 150 grams each)
    olive oil

    Method

    First mix the miso with olive oil and combine well. Then add the brown rice vinegar and water to complete the dressing. Mix the dill into the three tablespoons of miso dressing (reserve the rest of the miso dressing for salad another time). Cut the tomatoes into small cubes, mix into the beans and spring onions and refrigerate for at least 1 hour. Serve the beans on a plate with slices of avocado, a sprinkling of nigella seeds and a drizzle of dressing.
  • Baked Blue Eye Trevella Open or Close

    Ingredients

    200 grams mushrooms (use a mixture of mushrooms for variety of flavour i.e. brown, shiitake, oyster and common cultivated)
    1 fillet blue eye cod (or other firm white fish fillet)
    1 clove garlic, crushed
    1 piece fresh ginger, grated
    1 tbsp organic tamari or shoyu
    1 tsp sesame oil
    2 small bunches bok choy, washed and leaves trimmed

    Method

    1. Preheat oven to 180 degrees Celcius.
    2. Make a parcel with a piece of double thickness foil. Wipe the mushrooms of dirt and cut into slices. Smear each side of the fish fillet with half the amount of grated ginger. In a small bowl mix the mushrooms with the remaining ginger, garlic, sesame oil and tamari. Lay the mushrooms onto the foil. Wrap the foil parcel securely leaving space above the mushrooms to add the fish. Place in the oven and cook for 15 minutes.
    3. While the mushrooms are cooking, wash and trim the bok choy, and set aside.
    4. With 4 minutes cooking time remaining, heat a non stick frying pan with the sesame oil. Sear each side of the fish for 1 minute each side and season with black pepper. Remove the mushrooms from the oven and carefully open the parcel. Drop the fish onto the top of the mushrooms, secure the parcel again and return to the oven for a further 4 minutes.
    5. Using the same pan cook the bok choy in the remaining sesame oil for 3 minutes until cooked. Remove the fish and mushrooms from the oven and serve with accompanying bok choy.
    *** Note: Buy organic soy (shoyu) or tamari. Both are made from soybeans, water and salt but soy adds wheat to the fermenting process. Some highly processed sauces can contain MSG in the form of hydrolysed vegetable protein and other artificial flavourings/colourings to be avoided.
    Makes 1 servings
  • Vibrant Vegetable & Tofu Stir-Fry (serves four)Open or Close

    Ingredients

    22 tablespoons peanut oil
    400g firm tofu, sliced into small cubes.
    2 medium carrots, peeled and sliced thinly on the diagonal
    1 bunch baby bok choy, leaves separated from stems, stems diagonally cut into 2 cm pieces
    180 snow peas, washed, ends trimmed
    150g oyster mushrooms
    3 cups bean sprouts
    2 cloves garlic, crushed
    Nob of ginger, peeled and grated
    1 tablespoon cornflour
    1/8 cup soy sauce

    Method

    1. Prepare all the ingredients according to order listed above. This will make stir-frying quick and easy.
    2. Heat 1 tablespoons of the oil in a wok and stir-fry the tofu until golden brown. Remove from the wok and set aside.
    3. Heat the second tablespoon of the oil in the wok and stir-fry the vegetable, adding them in the following order (from the most firm to soft): carrot and bok choy stems; snow peas and oyster mushrooms; bok choy leaves and bean sprouts; garlic and ginger. Stir-fry for a few minutes after each addition. Vegetables should just start to soften but remain crisp and brightly coloured.
    4. Return the fried tofu pieces to the wok.
    5. Blend the cornflour in ¾ cup of water until smooth. Add the soy souce.
    6. Pour the soy sauce/cornflour mixture into the wok over the vegetables and tofu and continue to stir-fry for a few more minutes. The wok contents should start to sizzle and vegetables will become glossy as the sauce thickens slightly.
  • Quinoa TabboulehOpen or Close

    Ingredients

    1 cup quinoa (keen-wa)
    1 bunch flat leaf parsley, finely chopped
    2tbs finely chopped mint and or coriander
    8 cherry tomatoes, quartered
    3 spring onions, thinly sliced
    ¼ cup extra virgin olive oil
    2 tbs lemon juice
    1 ½ tsp paprika, plus extra to sprinkle
    1 tsp ground cumin
    Pinch of cayenne
    100g Greek yoghurt
    1 tbs olive oil

    Method

    1. Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool. Add herbs, tomato and onion to quinoa and toss to combine.
    2. Combine oil, lemon juice, ½ tsp paprika, cumin, cayenne, and then season. Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika. Toss salad in remaining dressing.