LENTIL SALAD WITH ROASTED TOMATOES

Yotam Ottolenghi is my culinary hero. Some people love actors, some people love athletes. I love chefs and interior designers. I once saw Genevieve Gorder in the airport and Mr. W. had to hold me back as I cried. True Story.

Anyway, as much as I love Ottolenghi and all of his culinary genius, many of his recipes are not geared towards the dairy and gluten intolerant. This recipe is a take on his 'Castelluccio Lentils with Tomato and Gorgonzola' from the 2011, Chronicle Book, Plenty.

This recipe looks a lot more difficult then it is. Yes it is time consuming but it is truly worth it. Also most of the time spent making this is just watching things cook. No effort needed besides occasionally opening the oven.

For the roasted tomatoes you will need:

5 - 7 Tomatoes

Sprigs of thyme

Drizzle of olive oil

Drizzle of balsamic vinegar

Pinch of good quality sea salt

Here is the time consuming part. Heat your oven to 275 F (135 C). Slice the tomatoes into wedges and place skin side down on parchment paper. Drizzle with olive oil, balsamic vinegar and sprinkle with a pinch of salt. Place the sprigs of thyme over the tomatoes and place in the oven to roast for an hour and a half.

Really that is all you have to do for the tomatoes. These are the best part of this salad. They will taste like candy when they are done. Sometimes I slow roast them like this just for a snack.

When the tomatoes are finished (they should look semi dried), remove the sprigs of thyme and set aside to cool.

For the rest of the lentil salad you will need:

1 Small red onion thinly sliced

2 Tablespoons Bragg apple cider vinegar

1 Teaspoon good quality sea salt

1 1/3 Cup lentils

3 Tablespoons good quality olive oil

2-3 Garlic cloves crushed

1/4 Cup chopped parsley

1/4 Cup chopped dill

1/4 Cup chopped chives

Black Pepper

In a small bowl, mix together the thinly sliced red onion, apple cider vinegar and salt. Give a quick stir and set aside to marinate.

Meanwhile, cook the lentils according to the package.

Once the lentils are cooked, drain well and return to the pot. While they are still warm, add the onions, garlic, olive oil and pinch of black pepper. Stir until combined.

Next you will want to incorporate the roasted tomatoes and all of the juice left from cooking them. Once the salad has cooled more, add the chopped herbs and gently mix together.

Thats it! It sounds a whole lot more difficult then it is and it tastes a whole lot more difficult too. I love this salad paired with poached salmon but it is wonderful by itself too. It will store sealed in the fridge for up about four days but it usually only lasts a day in our house!

ROASTED BRUSSELS SPROUT PATÉ

I picked up a bunch of these little beauties at the farmers market this past weekend. Everything about them is just lovely. I think I embarrass Mr. W. sometimes with my enthusiasm for fresh, local produce. But seriously, look at them! They are absolute perfection! This particular batch of Brussels Sprouts needed something more then your average steam or bacon fry up. I gazed adoringly at them, held them close to my ear and heard them call "Pate! Dip! We long to accompany your lonely crackers". What could I do? The Brussels had spoken. So here you go dear Sprouts - I hope I have honored you.

You will need:

3 Cups of brussels sprouts (buds chopped and excess leaves discarded)

1 Leek

1 Unwaxed lemon, zest and juice

1 Teaspoon salt

1/4 Teaspoon pepper

1/2 Cup good quality olive oil

1 Tablespoon apple cider vinegar (I prefer Braggs)

1/2 Cup raw cashews soaked in water

Heat the oven to 180 C (450 F). Chop off any remaining buds from the brussels sprouts and discard loose leaves. Set the sprouts aside, rinse, and roughly chop one leek. Add these to the sprouts.

Drizzle the leeks and sprouts with 1/4 cup of the olive oil, salt and pepper. Zest the unwaxed lemon and add to the bowl. Stir until everything is evenly covered. Spread onto cooking tray and roast for 15 minutes or until brussels sprouts are tender.

Remove from heat and set aside to cool. Once slightly cooled, add to a blender or food processor with 1/4 cup olive oil, apple cider vinegar, drained cashews, and the juice of the zested lemon. 

Pulse together until blended to coarse consistency. If the paté seems to be too thick, slowly add more olive oil. 

Transfer to a bowl and serve. I served mine with an additional drizzle of olive oil and a drizzle of balsamic vinegar. Thank you Sprouts for your sacrifice. You were truly enjoyed. 

SALMON BURGERS WITH MANGO GUACAMOLE / GLUTEN & DAIRY FREE

Oh salmon how I love thee. Mr. W. however does not feel the same. That is, unless I cook it up like this. Luckily I am a big fan too. This recipe came about during the summer two years ago and has been a staple in our house ever since. Living on an island you cook a lot on the BBQ. Sometimes it's just too hot to turn on your oven, but who doesn't love a good outdoor picnic? These burgers are perfect to pop on the grill and I can now officially say that they are great from a skillet too. I keep a few of these in the freezer during the summer just in case of a last minute BBQ. So here you go...salmon burgers even for those who do not love salmon!

Makes approximately 4 burger patties

For the burgers you will need:

2 Cups of chopped boneless & skinless wild salmon (aprox. 440g or 4 small steaks)

1 Cup cooked white quinoa

2 Scallions chopped

1/3 Cup cilantro chopped

1/4 Cup red onion chopped

1 Tablespoon fresh grated ginger

1 Tablespoon amino acid (or soy sauce/tamari)

1 Lime zest

1 Chili minced (optional)

Knob of coconut oil for frying

For the Guacamole you will need:

1 Mango diced

2 Ripe avocados

1/4 Cup cilantro roughly chopped

1/4 Cup red onion 

Juice of a fresh lime

Salt & Pepper to taste

Add all of the ingredients for the salmon into a bowl and gently combine using your hands.

Cover and set aside in the fridge until you are ready to make the burgers. Next, make your guacamole.

Combine all guacamole ingredients into a bowl and gently blend using the back of a fork. Thats it! Cover and set aside in the fridge until ready to serve. You can make this a few hours in advance but it looks and tastes better fresh.

Now it's time to make the burgers. Form your salmon mixture into even patties. Melt a knob of coconut oil in a skillet and place patties into pan. Cook on each side for approximately 4 minutes or until the patty looks golden brown.

Serve atop a salad or in a bun. Just make sure you add a large dollop of the guacamole!

ZUCCHINI CHIPS / GLUTEN AND DAIRY FREE

I have been spending a lot of long days at home in front of the computer. I am not a big snacker but today I felt like a bowl of treats might help me be more productive. Zucchini Chips have been making their way around the internet and for good reason. They are easy to make, healthy and super delicious.

You will need:

2 Zucchinis sliced 1/4 inch round

2 Tablespoons olive oil

Pinch of good quality sea salt

Heat the oven to 105°C (120°F) After you slice the zucchini, press gently with paper towel to remove any excess water. Next, line the slices on parchment paper and gently brush each with olive oil.

Sprinkle lightly with salt. You will not need very much salt for this as the zucchini will shrink while cooking. It is better to under season as you can add more salt later.
Pop them in the oven for around 2 hours and presto! They are ready to eat. Be sure to watch them carefully as they can be quick to burn.

These bad boys are great on their own but I love to dip them into a tahini sauce. To make a quick sauce,

You will need:

1/2 Cup tahini

1/4 Cup water

Juice of one lemon

2 Tablespoons amino acids (tamari or soy sauce)

2 Cloves of garlic

Blend all ingredients and use within 5 days.

CHOCOLATE, PEANUT BUTTER MOUSSE / GLUTEN & DAIRY FREE

I have slowly been weaning myself off sugar since the holidays. I have found that things go a lot nicer around our home if I do this slowly. I am happier and Mr. W doesn't have to doubt why he asked a crazy lady to marry him. For those of you who have never ditched sugar cold turkey, I do not recommend it. Actually I do recommend it because the way you feel after the sweats, raging moods and psychotic swings in personality are totally worth it.
Anyway, I digress, back to the mousse. Sometimes, even if you have already beat the sugar monster, you need a little treat. And this is it. No refined sugar, raw, better for you then most, chocolate peanut butter mousse. Your non-food sensitive friends will love it and its great for bribing Mums and Sisters too.

You will need:

For the Mousse:

1 Cup raw cashews

8 Pitted Medjool dates

1/4 Cup melted coconut oil

3/4 Cup purified water

6 Tablespoons raw cacao powder

2 Tablespoons natural peanut butter
1/4 Teaspoon himalayan sea salt

1 Teaspoon vanilla extract

For the Ganache:

1/2 Cup real maple syrup

6 Tablespoons raw cacao powder

2 Tablespoons melted coconut oil

Shaved coconut, cacao nibs or fruit to garnish

The hardest part of this recipe is letting the cashews and dates soak for 5 hours in purified water (or overnight in the fridge). I say this is the hardest because as they sit on your counter waiting, waiting, all you will be able to think about is how this mousse is so close yet so far.

Next, drain the cashews and dates and add to a blender. Add all of the other ingredients for the mousse and blend until smooth. Slowly add a few more tablespoons of water if the mixture seems to be too thick.

Pour the mousse into serving cups so that they are 3/4 full and set aside in the fridge.

Wash out your blender. Add all the ingredients for the ganache and blend until silky smooth. Pour a thin layer onto each mousse cup.

I prefer to let the mousse sit for a few hours in the fridge (or overnight) but if the excitement is too much, go ahead and dig in.

CHIMICHURRI SAUCE WITH APPLE CIDER VINEGAR/ DAIRY & GLUTEN FREE

I have a serious love affair with raw apple cider vinegar (ACV). It has a large variety of health benefits when consumed. It can help support the immune system, promote digestion, maintain your weight, remove toxins from the body and keep skin looking youthful. It can also be used externally to treat anything from dandruff to warts.

I like using Bragg's Apple Cider Vinegar but there are a few other good brands available. Look for ACV that is organic, raw and with the 'mother'. The 'mother' is the cloudy stuff you see at the bottom of the bottle. This is a naturally occurring residue from the fermented apple. Vinegars without this have been filtered and processed removing all the enzymes and minerals that give this type of ACV all of its health benefits. Give the bottle a gentle shake before using.

If you want to start using ACV in your daily routine try stirring 1 to 2 teaspoons into a glass of water with 1 to 2 teaspoons of honey or maple syrup. The taste can take some getting use to but luckily there are some other sneaky ways to get it into your system. I love drinking ACV before or after a heavy meal (especially ones containing meat) to help aid with digestion so this chimichurri sauce is perfect to sneak some ACV in during a meal.

You will need:

1 cup firmly packed cilantro (coriander)

1/2 cup firmly packed parsley

3 to 4 garlic cloves

1/2 cup olive oil

3 tablespoons apple cider vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon chili pepper (as hot or as mild as you would like!)

Juice of one lime

Optional: 1 shallot

*please note - this is not a recommended sauce for date night. Hello garlic breath! It will however help knock that cold right out of you.

Coarsely chop the cilantro and parsley. You will get some of the stems - don't worry as its all going to be blended.

Put all of the ingredients into a blender and pulse until everything is incorporated. Pour the sauce into a small bowl and spoon over dinner. Chimichurri is traditionally served in Argentina with grilled steak but it is lovely with chicken, fish, vegetables or even tofu. Once you have finished dinner, store in an airtight container in the fridge for up to two days.

HAZELNUT HOT CACAO / DAIRY FREE

Winter is definitely here. Coffee and tea are great but sometimes what you really need is a cup of hot chocolate. Skip the sugary, artificial, store bought mixes and make this nutrient rich hot chocolate instead.

You will need:

1 cup coconut or almond milk

1/2 cup coconut cream

2 teaspoons raw cacao powder

2 tablespoon date syrup

1 teaspoon smooth hazelnut butter

A generous heaping of restraint to not drink 5 cups (this recipe should make around 2)!

Combine all of the ingredients into a saucepan and lightly heat. Whisk gently until all ingredients are blended. Be careful as the hazelnut butter will want to stick to the bottom of the pan. Try not to let it come to a boil - Cacao is most nutrient rich in its raw form. 

Enjoy and stay warm!