Download This Recipe → The Little Gluten Free Recipe Book by Bromleigh House Ingredients Ingredients:600 g/21 oz piece pork filletsalt and pepper2 tbsp oil For the pesto:30 g/1 oz fresh coriander6 tbsp pine nuts1 tsp lemon juice5 tbsp crumbled feta cheesesalt and pepper, to taste120 ml/4 fl oz extra virgin olive oil To serve:rocket and […]
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Download This Recipe → The Little Gluten Free Recipe Book by Bromleigh House Ingredients For the base:250 g/9 oz Gluten Free flour1 tsp fast-action dried yeast1/4 tsp salt1 tbsp sugar150 ml/5 fl oz milk1⁄2 tsp vinegar2 tbsp olive oil For the topping:400 g/14 oz canned chopped tomatoes2 cloves garlic, finely chopped2 tbsp tomato pureesalt freshly
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Download This Recipe → 101 Easy Recipes Low GI by Lynda Brown Ingredients 450g (1lb) chicken livers1-2 tbsp balsamic vinegar1 level tsp Dijon mustard2-3 tbsp olive oil50g (2oz) streaky bacon rashers, de-rinded and cut into small, neat pieces (lardons)1/2 curly endive, about 175g (6oz)100g (3/2 oz) rocket1 bunch spring onions, sliced Method 1. Drain the
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Download This Recipe → Top 25 Recipes by Pinch of Yum Ingredients FOR THE SALAD: 2 sweet potatoes 1 tablespoon oil1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)salt and pepper to taste1 14-ounce can black beans, rinsed and drained1 14-ounce can sweet corn, rinsed and
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Download This Recipe → Paleo for Beginners by Rockridge Press Ingredients4 slices uncured, nitrate-free, thick-cut bacon, diced 1 onion, diced 1 green bell pepper, diced2 medium carrots, diced2 zucchini, diced1/2 head cabbage, shredded1 pound grass-fed ground beef1 cup canned tomatoes with juice1 tablespoon chili powder1/2 teaspoon cayenne pepper2 cups chicken or beef stockFreshly ground black
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Download This Recipe → Tasty WasteNots by Sally-Ann Creed and Jason Whitehead Ingredients 6 courgettes 45 ml (3 Tbsp)almond flour 5 ml (1 tsp)chopped fresh thyme leaves2 extra-large eggsSalt and pepperExtra virgin olive oil for frying, about 30 ml (2 Tbsp)4 extra-large eggs, or 8 small ones Method Start with the courgette röstis. Grate the
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Download This Recipe → Eating for Sustained Energy 4 by Gabi Steenkamp RD(SA) and Liesbet Delport RD(SA) Ingredients 375 ml rolled oats or lower Gl oats* (1 1/2 c)250 ml apple juice*, warmed (1 c)60 ml unsalted almonds or pecans, chopped (4T)2,5 ml ground cinnamon (1/2 t)250 ml low fat plain yoghurt* (1 c)500 ml
Download This Recipe → The Low-Carb Creed by Sally-Ann Creed Ingredients 1 red pepper, deseeded and sliced into quarters1 yellow pepper, deseeded and sliced into quarters1 aubergine cut into 6 slices, about 5mm thick each30ml olive oil60ml Versatile Tomato Sauce1 tomato cut into 4-6 slices8 basil leaves4 slices of mozzarella cheese, 2-3mm thick ·Salt and
Download This Recipe → Ingredients450 g/16 oz sirloin steak, thinly sliced1 tbsp tamari sauceThe juice of 1 orange2 1/2 cm / 1 in piece ginger, finely grated2 tbsp vegetable oil1 onion, finely chopped2 cloves garlic, crushed1 red bell pepper, seeds removed, cut into very thin strips1 yellow bell pepper, seeds removed, cut into very thin
Download This Recipe → From A Taste of the Mediterranean by Jacqueline Clark and Joanna Farrow Ingredients3 large aubergines, cubed200g/7oz/1 cup chick-peas, soaked overnight60ml/4 tbsp olive oil3 garlic cloves, chopped2 large onions, chopped2.5ml/2 tsp ground cumin2.5ml/2 tsp ground cinnamon2.5ml/1 tsp ground coriander3x 400g/14oz cans chopped tomatoessalt and ground black peppercooked rice, to serve FOR THE
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