Walnut and Basil Pesto with Brown Rice and Millet Pasta – Gluten Free, Dairy Free & Vegan!

If you want a delicious, quick, no hassle lunch or dinner then look no further!




A note on Pasta:
Gluten Free Pasta tends to vary in quality and taste so experiment until you find one you like – my favourites are Orgran Brown Rice and Millet Fussili Pasta and Doves Farm Organic Brown Rice Penni Pasta. In general I think that Rice Pasta tastes better than those made from Corn although I’m sure others would disagree! Once you find a good one you’ll never miss Wheat pasta again so it’s worth shopping around!

Ingredients: (Serves 2-3)
60g Fresh Basil
Juice of 1 Lemon
20ml of Olive Oil
40g Walnuts
½ Tsp Xylitol (or your preferred sweetener)
½ Tsp Salt
2 Turns of Freshly Milled Black Pepper
250g Gluten Free Pasta

Method:
1. Add the Basil, Lemon Juice, Olive Oil, Walnuts, Xylitol, Salt and Black Pepper to a blender
2. Pulse until all ingredients are well combined
3. Add the blended ‘Pesto’ to a saucepan and heat until it thickens, stirring regularly or microwave for 1-2 mins on full power
4. Cook the pasta according to instructions
5. Once cooked drain the pasta and stir in the pesto
6. Dish into bowls, garnish with a sprig of Basil and a drizzle of Olive Oil

*This recipe also works exceptionally well with chicken*

Spicy Almond and Lemon Chicken Curry - Gluten and Dairy Free!

Ingredients: (Serves Two)
1 ½ TBSP of Gluten & Dairy Free Tandoori Paste
The Juice of two lemons
1 Tsp Garlic Powder
1 Tsp Turmeric
1 Tsp Cayenne Pepper
2 Tsp Xylitol or Agave Nectar
40g Ground Almonds
500g of Organic Chicken Breast
1 Large Onion
1 TBSP Olive Oil
Enough Basmati Rice to serve two

Method:
1. Slice the Onion finely and add to a hot pan containing ½ TBSP Olive Oil – if needed add a little more oil or a TBSP of boiling water
2. Cook the Onion until soft and glossy then add the other ½ TBSP of oil, a little water and the Chicken. Stir frequently to prevent burning
3. Cook rice according to instructions. The rice I use takes 8 – 10 mins
4. While the rice and chicken are cooking make the sauce. Add the Tandorri Paste, Lemon Juice, Garlic Powder, Turmeric, Cayenne Pepper, Xylitol/Agave and Almonds to a bowl and mix until well blended. Add 1-2 TBSP of water if you prefer a thinner sauce
5. Add the sauce to the Chicken and Onions and simmer until the chicken is cooked through
6. Drain the rice and serve alongside the curry. I press my rice into little ramekins then upturn them onto the plate to create pretty rice domes. If desired garnish with lemon and fresh coriander

*If you don't eat meat prawns or vegetables work just as well*

The Perfect Accompaniment:

Green's Gluten Free Beer!

No Tomato Red Pepper Pasta Sauce!

Great for anyone who avoids Tomatoes also Gluten, Dairy free, Vegan and very low fat!


Ingredients:
2 Onions
2 Cloves Garlic
1 Red Chili (Seeds Removed)
4 Red Peppers
4 Carrots
Plenty of Fresh Thyme and Basil
Salt and Black Pepper to Season

Gluten and Dairy Free Pasta (I like Doves Farm Organic Brown Rice Penne Pasta: www.dovesfarm.co.uk)

Method:
1. Chop onions and add to 1cm boiling water
2. Add Garlic, Chili and Thyme- Simmer 5 mins
3. Chop and de-seed Red Peppers and add
4. Peel and chop Carrots and add
5. Simmer until tender (add more boiling water as necessary)
6. Remove from heat and blend, season as desired!
7. Serve over freshly cooked Rice or Millet pasta and sprinkle with fresh Basil

This is also great over Quinoa or if grain free as a sauce for fish or meat or simply poured over your favourite vegetables!