Prawn, avocado and quinoa salad

Ingredients

• 100g quinoa
  
• 15g butter
• 4 garlic cloves, finely chopped
• 500g raw prawns with tail-shells on
• 250g tomatoes, cut into wedges
• Bunch of fresh dill, chopped
• Bunch of parsley, chopped
• 2 spring onions, finely sliced
• 1 large ripe avocado, halved, stoned, peeled and sliced
• 50g Kalamata olives, chopped
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 vegetables stock
• Salt and pepper

Directions

• Place the quinoa in a large pan with the vegetables stock and cover with water. Bring to the boil and cook for 20 minutes, until tender.
• Meanwhile, heat the butter in a large frying pan, add the garlic and prawns and cook for 3 minutes, until the prawns are cooked through. (I left the tail shells on but it was very messy to eat, I suggest you peel the prawns after frying)
• Place the prawns in a large bowl and stir in the tomatoes, dill, parsley, onions, avocado, chopped olives, extra-virgin olive oil, lemon zest (1tbsp) and the lemon juice. Stir in the drained quinoa and season well to taste.

Calories: 378

Serves: 2

Time: 45 minutes

Health benefits: Cardiovascular disease, diabetes, high blood pressure, colon cancer and obesity. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of the few plant foods that are considered a complete protein and contains all pernine essential amino acids.

Mint chocolate cake

Ingredients for the base:

• 200g mixed nuts (walnuts, hazelnuts etc)
• 8 dates
• 3 tbsp coconut oil

Ingredients for the chocolate layer:

• 5 tbsp cacao powder
• 4 big very soft avocados
• 3 tbsp eco honey
• 4 tbsp peppermint essence
• 3 tbsp coconut oil
• Fresh mint (for decorating only)

Directions:

• Put the nuts and dates in a food processor until a stiff dough has formed. Melt 3 tbsp coconut oil at the lowest temperature in a pan, add to the mixture and mix again.
• Transfer the mixture into a cake tin (ideal 23 cm with loose-bottom) and line the base with it pressing down for a compressed layer. Put the tin in the freezer while preparing the chocolate layer.
• Cut the avocados in two, remove the seeds and scoop the flesh into a food processor. Add the honey, cacao powder, peppermint essence and the remaining 3 tbsp melted coconut oil. Blend until it becomes a chocolate mousse.
• Place the chocolate layer on top of the base and smooth the top with a palette knife.
• Chill in the fridge for at least 5 hours; decorate with fresh mint leaves before serving.

Calories: 300

Serves: 6

Time: 45 minutes

Health benefits: Coconut oil is used for Alzheimer’s disease, diabetes, heart disease, chronic fatigue, irritable bowel syndrome, thyroid conditions, energy and boosting the immune system. Avocado is used for lower cholesterol, diabetes, stroke, healthy body weight, cancer prevention etc.

Tip: A tea spoon of coconut oil added to the morning coffee will boost the metabolism and improve brain function. 

Lamb racks with mint salsa and bean puree

Ingredients:

• Lamb racks
• Olive oil
• A bunch of fresh mint leaves
• 1 tbsp capers
• 1 tbsp reduced fat mayonnaise
• 2 spring onions finely chopped
• 200g cannellini beans
• 2 x 3 cloves garlic
• Juice of 1 lemon
• 2 x bunch of fresh thyme
• Salt and pepper

Directions:

• Put the mint,1 tbsp oil, mayonnaise, capers and spring onions in a food blender until finely chopped, season with pepper and set aside.
• Rub the lamb with thyme and garlic. Sprinkle with freshly ground black pepper.
• Preheat oven to 200° C, place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.
• Cook for 20-25 minutes (depending on the size of the lamb rack). Remove from oven, cover with foil and let rest for 5-10 minutes.
• In the meantime, heat 1 tbsp olive oil in a saucepan and fry 3 gloves garlic for 1 min. Add the beans, lemon juice, one bunch of thyme and 2 tbls of water, heat through, stirring. Move the bean mix to a food blender and blend until smooth, season.
• Cut lamb chops away from the rack by slicing between the bones. Serve 4 chops per person next to a large spoon of mint salsa and bean puree.

Calories: 450

Serves: 2

Time: 55 minutes

Salmon sashimi with avocado and pea shoots

 Ingredients:

• 2 tbsp and 1/4 cup soy sauce
• 1 tbsp fresh lime juice
• 1 tbsp fresh orange juice
• 2 thick slices of salmon cut further into several 1.5 cm slices
• One piece of fresh ginger, cut into thin matchsticks
• 1 tbsp chives
• 2 tbsp sesame oil
• 1 tbsp roasted sesame seeds
• 1 avocado
• A bunch of pea shoots

Directions:

• In a small bowl, mix 2 tablespoons of the soy sauce with the lime and orange juices. In a medium bowl, toss the salmon with the remaining 1/4 cup of soy sauce and let stand for 1 minute, then drain. Arrange the slices of salmon on each plate and top with the ginger and chives.
• In a small saucepan, heat the sesame oil over high heat until smoking, about 2 minutes. Drizzle the hot oil over the salmon pieces. Spoon the soy-citrus sauce on top. Sprinkle with the roasted sesame seeds
• Serve with thin slices of avocado and fresh pea shoots

Calories:270

Serves: 2

Time: 25 minutes

Zucchini, feta and mint salad

Ingredients:

• 2 green zucchini (better for presentation if you can find one green one yellow)  
• A bunch of fresh mint
• 80 g feta cheese
• 2 tbsp olive oil
• Grated rind and juice of one lemon
• Salt and pepper

Directions:

• Slice zucchinis thinly lengthways into long ribbons and sprinkle with oil, salt and pepper.
• Heat a grill pan very hot and grill until marked by the pan on both sides, place in a large salad bowl.
• Prepare the dressing by mixing together the oil, grated lemon rind and juice, salt and pepper.
• Chop the mint and mix with zucchini and dressing.
• Transfer into plates and garnish with the crumbled feta.

Note:  this dish can be served alone or as side dish.

Calories: 160

Serves: 2

Time: 20 minutes