This recipe was by accident. I think I was at the end of my week and trying to use up some vegetables - and had a bit of chicken left and decided to make this salad. Well, it's evolved over the years into something MAGNIFICENT.
If you're strapped for time, and trying to get rid of some of your veggies before you next major shop, then this is the best thing to make. I would say it takes about 20 minutes to create and about 2 minutes to inhale - it's that tasty. Literally getting all your vegetable intake in one meal, great low GI meal, with protein that you can substitute with prawns or tofu. Incredibly tasty thanks to nature's own flavour enhancer - herbs. Truth be told - I had this for dinner tonight. yum.
To generously serve 4, you will need
1. Poach the chicken - in a sauce pan, empty the coconut milk and then add the garlic and the chicken breasts. Bring to boil, reduce heat and simmer for 12 minutes. Turn off and allow to rest for at least 10 minutes.
2. Prepare the rice noodles to the manufacturers instructions and set aside to cool.
3. In the meantime, using a mandolin or the precision of your hands and knife, shred/mandolin the vegetables and place in a bowl.
4. Prepare the dressing by whisking the ingredients together until the sugar has dissolved.
5. Combine noodles with vegetables and then add the dressing and ensure all the ingredients are well coated with dressing. Transfer to plating dish/bowl.
6. Strain the coconut from the chicken, and then shred the chicken and place on top of salad, then add about 1/4 cup of the coconut milk stock to the salad by drizzling over.
7. Add the herbs and finally the fried shallots.
If you haven't seen my YouTube video on this recipe, you can check it out here...
super tasty, super fast, super nutritious.....
This recipe is super popular for my cancer patients and those who need extra calories, people recovering from surgery, malnourished patients, children and people who need food that will give them long sustained energy. Keto-dieters can modify this recipe by substituting the noodles with keto-friendly options.
You can make this in 15. minutes, make it the day before and have it for lunch. It's gluten and dairy free, and for the vegans, the protein component can be modified with tofu. This recipe is SUBLIME.
Here's what you'll need...
You will need (serves 2)
1 stock cube
2-3 chicken tenderloins (or fish or tofu)
a handful of green beans
1 tin coconut milk (400ml)
1 clove garlic crushed
1 tbsp ginger - sliced
2-3 torn kaffir lime leaves
Vermicelli noodles (enough for 2)
Lime juice to taste
Extra : Coriander, Vietnamese mint, sliced cucumber, chilli (these are just for extra flavour)
1. In a saucepan, add the coconut milk, water, onion, garlic, ginger, kaffir lime, stock cube and chicken and bring to the boil, then reduce to simmer for 10 minutes
2. After 10 minutes, remove the chicken and the onion/kaffir/ginger and then add the noodles and cook to soften (About a minute) then add the green beans and lime juice.
3. When the chicken is cool enough, shred it and put aside. Discard the onion/kaffir/ginger.
4. Grab a bowl and arrange half the noodles, with half the coconut broth, layer chicken and beans on top.
5. Flavour with extra herbs to your liking, and sliced cucumber for extra crunch.
6. Find a cosy spot and enjoy......
I love love love this soup. It's a major winner on my menu for cancer patients. Especially those who have difficulty swallowing or suffer from ulcers in the mouth due chemotherapy. It's easy to consume, and is loaded with flavour, fibre, nutrients and best thing, you can have it warm or cool.
This recipe is so easy and it freezes really well. Don't be put off by the name, it's really yummy and kids love it too.
For extra oomph, I add about 1/3 cup of coconut milk - this also adds extra calories to those who need it. But this easily adaptable vegan recipe is perfect for nights where you don't have much time to cook or a cool night in need of some warmth or even as an appetiser before a main.
Let's get started, here's what you'll need for 2 generous servings.... allow 20 minutes to complete the dish.
You will need:
2 cups broccoli or broccolini - cleaned and roughly chopped
1 tablespoon olive or coconut oil
1 small brown onion finely chopped
1 clove garlic minced
1 tbsp grated ginger
3 tablespoons broth powder (click here to buy from my store a variety of chicken, beef or vegetarian)
3 tablespoons brown rice flakes
1 tablespoon pepitas
1. In a pan, add the onions and oil and sauté over a medium heat for about 5 minutes until onions are soft.
2. add the crushed garlic and ginger, cook for a minute
3. add the broccolini and cook for about 1 minute
4. add enough water to cover the broccolini and 3 tablespoons of the broth powder. Mix and allow to come to simmer
5. add the brown rice flakes, put the lid on and allow to cook for 10 minutes, stirring occasionally.
**-- if you need extra calories, after 10 minutes add 1/3 cup of coconut milk and allow to cook for another couple of minutes --**
6. turn off the heat and let cool for 5 minutes
7. using a stick blender, blend the soup until a puree is formed.
8. Season with lime juice, salt and pepper if needed. Serve and top with pepitas.
Broccoli cancer fighting soup loaded with fibre
You will need :
2 cups flour
1 cup sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmet
1/4 tsp ground cloves
1 tsp salt
4 royal gala apples - peeled and roughly grated
1 cup oil (rice bran or coconut)
1 1/2 tsp vanilla extract
3 Tbsp plain yogurt or skyr
2 Tbsp currants
1 cup icing sugar
3 Tbsp fresh lemon juice
1 tsp lemon rind very finely grated
1-2 tablespoons melted butter
ROSE WATER CREAM
300ml thickened cream
1 tsp rose water
1 tsp caster sugar
1 tsp vanilla extract
1. Preheat oven to 160degrees. Grease and flour your bundt tin.
2. In a large bowl, combine the flour, baking soda, baking powder, spices, salt and sugar.
3. In a separate mixing bowl, whisk together the eggs, oil, yogurt and vanilla until well combined. Then add in the flour mixture and gently fold until just combined. Add in the apples and currants and combine with mixture.
4. Pour into the bundt tin, level the top and bake for 50-55 minutes or until a fine skewer inserted in the thickest part of the cake comes out clean.
5. Leave the tin out to rest for 10 minutes before turning cake out. Then allow cake to cook for 30 minutes.
6. To make the lemon glaze, in a bowl mix together all the ingredients, and if it's too thick, add more melted butter or lemon juice.
7. Drizzle glaze over the bundt cake, allowing for the glaze to get into the grooves and flow over the sides. It will look amazing.
8. Before serving, make the whipped cream by adding all the cream, rose water, sugar and vanilla in a bowl and using a hand held beater, beat until soft peaks form. Serve along side generous servings of the bundt cake.