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!

Buckwheat Flour Pizza - Grain Free, Gluten Free, Dairy Free and Fat Free!

I love pizza, so I was absolutely miserable when I thought I wouldn't be able to eat it again! Cue lots of trial and error and finally the creation of my Buckwheat Flour Pizza! The Buckwheat Flour is the key to its success, its stretchy and malleable allowing you to create a fantastic pizza base that has just the right consistency! I'm now happy to say that I will never miss Pizza again, in fact this one is so good that I think my Gluten eating friends are missing out!








Ingredients:

For the base:
300g Buckwheat Flour
300g Butternut Squash
1 Tsp Italian Herbs
1 Tsp Garlic Powder

For the Topping:
Imagination is your only limitation! The following is my personal favourite, adapt it to suit your taste and dietary needs!

2 Red Onions
1 Tbsp White Wine Vinegar
1/2 Tbsp Sugar
1 Tbsp Tomato Paste
1 Red Pepper
2 Chicken Breasts
1 Green or Red Chili

Method:

1. Bake a Butternut Squash for 1 hour at 200c. Allow to cool then peel, de-seed and mash
2. Weigh out 300g of Buckwheat Flour and combine with 300g of the Squash and the Garlic and Herbs - this should give you a dough like consistency, add more flour if necessary
3. Sprinkle flour over your work surface and then roll the dough into a circle
4. Part bake the pizza base for 20 mins at 200c
5. While the base is cooking prepare the topping. For the recipe above start by placing your chicken breasts in the oven, cover with foil to retain moisture (they need 25mins at 200c)
6. Next slice then cook the Onions over a medium heat until soft and glossy. At this point add the white wine vinegar and sugar and simmer gently until ready to top the pizza
6. While the onions are cooking de-seed the Red Pepper cut into strips and place in the oven with the pizza base (they need 15-20 mins)
7. Remove the pizza base from the oven and spread with tomato paste. Then top with the onion and the slices of pepper. Lastly remove the Chicken breast from the oven, cut into bite size strips and arrange on the pizza
8. Place the topped pizza back in the oven for 10 mins
9. Remove from the oven, drizzle with olive oil (omit for Fat Free), cut into slices and serve.

*To save time you bake the base in advance and then freeze, defrost thoroughly before cooking!*

Mini Sweet Onion Rolls and Herby Beef Burgers - Gluten and Dairy Free!

BBQ season is here again and these mini beef burgers and rolls make a gourmet addition to any BBQ! The rolls are also perfect as a snack or served with soup or your favourite filling - savoury, sweet, moist and oh so oniony!



Ingredients: (Makes 6)

For the Rolls:
375g Butternut Squash
450g Gluten Free Bread Flour
2 tsp Gluten Free Baking Powder
1 Large Onion
1 tsp Herbs
1/2 tsp Garlic Powder
2 TBSP Olive Oil
Sea salt

For the Burgers:
400g Lean Organic Steak Mince
1 Egg - I used Ener-G Egg Replacer
½ Large Onion
½ Tsp Garlic
½ Tsp Mixed Herbs
Pinch Cinnamon
10ml Olive Oil

Method:

For the Rolls:
1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.
5. Knead until soft and spongy.
6. Add a little more flour if too sticky or a little water if too dry
7. Form dough into six round balls, place on an oiled baking tray, cut a cross on top and sprinkle with sea salt
8. Bake for 30-35 mins.
9. Insert a knife into the bread, if it comes out clean the bread is done.

For the Burgers:
1. Add all ingredients to a bowl and mix well
2. Form into six patties
3. Heat a non stick pan or fire up the BBQ and add the patties
5. Cook for three mins on each side until browned and cooked through

To serve slice the buns in half (warm in the microwave for 30 seconds if you prefer), add your choice of garnish (lettuce, tomato, avocado etc.) and the burgers and eat!

Chicken Burgers with Sweet Potato Wedges!

Adapted from Gordon Ramsay's Healthy Appetite

Ingredients:

For the Burgers:
500g Organic Chicken Breast Minced
1 Large Onion
1 Clove Garlic
1 Bunch Flat Leaf Parsley
1 Egg - I used Ener-G Egg Replacer
1 tbsp Olive Oil for frying
Sea Salt and Black Pepper
Avocado and Tomato to serve

For the Wedges:
3 Medium Sweet Potatoes
Olive Oil, to drizzle
Garlic Powder and Sea Salt, to season

Method:
1. Finely chop and lightly fry the onions and garlic until soft but not brown – once cooked tip into a large bowl and leave to cool
2. Mix the Chicken, Egg Replacer, Parsley, chilled Onions and Seasoning together and chill to firm the mixture
3. Remove from fridge and form into patties. Chill until ready to cook
4. Heat the oven to Gas 6
5. Cut the Sweet Potatoes into wedges, spread out into a single layer on a baking tray, season and drizzle with olive oil – cook for 15-20 minutes until golden brown at the edges
6. To cook the Burgers, heat 1 tbsp Olive Oil in a large frying pan – add the patties and fry for 4 minutes on each side until golden brown and just cooked through
7. Serve in lettuce cups garnished with a few slices of avocado and tomato with the Wedges on the side

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!