chickpeaslime

You will need:

  • 200g cooked chickpeas (or canned, drained)
  • 1 cup spinach, cooked or if using frozen, defrosted
  • juice of 1/2 a lime
  • zest of 1 lime
  • reserve a couple of lime wedges before squeezing (to serve)
  • 1 medium chopped onion
  • 2 cloves of garlic, diced
  • 1 teaspoon turmeric

Fry the onion gently in olive oil for 3-5 minutes until translucent. Add the garlic and turmeric and stir. Keep the heat on low so as not to burn the garlic. Add the chickpeas and continue stirring to coat the chickpeas in turmeric. Cook for 2 minutes, then add the spinach and lime zest. Mix the spinach in and cook for a further 2 minutes until heated.

Remove from the heat before adding the lime juice and some salt to taste. Stir and serve hot with a couple of small lime wedges.


As of a couple of weeks ago, I reverted back to a low carb diet (lifestyle), as my body dictated so, apparently. I’ll be referring back to some posts from a couple of years ago to keep sane in certain situations. But for now -one of the principal rules for this lifestyle is ALWAYS BE PREPARED! So it begins again #lowcarbdiaries …

Nigella describes this soup as ‘almost-instant’ in her recipe, and I have to agree. You can basically go from start to having a comforting soup on the table in 15 minutes, with next to no prep time. Of course if you like you could add some other ingredients, such as onion and garlic, or some pancetta/prawns/tofu to add interest, and protein. I kept it extremely simple this time. Y

ou will need:

2 tablespoons Green Thai Curry paste (or to taste)

1 400ml can of coconut milk

500g frozen spinach (or fresh, if you prefer)

250ml freshly boiled water 1/3 cube or mixed herbs / vegetable broth

optional chili flakes / fried pancetta / cooked prawns IMG_20150927_203835 In a deep pot, dissolve the Green Thai Curry paste in a little coconut milk over a medium flame. Stir until consistent, then add the remaining coconut milk, and the frozen spinach. Dissolve the stock in 250ml boiled water, and add to your pot. Bring to a boil, then lower the heat and let it simmer for 10 minutes until all the spinach has heated through. Taste, and adjust flavour with salt and pepper. Serve hot, with garnish or toppings of your choice.


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This meal was a delight for all the senses. You can prepare a vegetarian version and it will still be very tasty – simply omit the bacon and prawns and there is really no need to substitute with anything else (although adding some nuts would be fun) because the flavours are already there. This was my starting point, then I did my usual thing of taking a tangent…

Incidentally – the correct spelling is Brussels sprout.

You will need:

A big bunch of fresh spinach; rinsed and dried and with rough stalks removed.

A dozen or so brussels sprouts

2 or more rashers of bacon, chopped

olive oil

balsamic vinegar

1/4 cup pine nuts

1 – 2 cups shelled king prawns

Method:

Heat up a nonstick deep pan and cook your bacon (doesn’t need additional oil) until crisp or to your liking. Remove from the pan, keep any oils that came out of the bacon and if necessary (i.e. there is approximately less than one tablespoon of fat left in the pan) add some olive oil.

In the meantime, wash and remove any dried up parts of the brussels sprouts. Chop off the very outer edge of the stalk. Peel off a few leaves from each brussels sprout until they become too fiddly to remove. This step is not obligatory if you don’t have the patience; however the little ‘cups’ of brussels sprout leaves will be perfect for holding juicy flavours. Slice the rest of each brussels sprout.

Place the sliced brussels sprouts in the pan, flat surface down and add some drops of balsamic vinegar (be careful because this will cause a splatter with the oil). Let them brown for a few minutes before flipping them around and adding the leaves that you removed earlier.

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Make some space in your pan and add the prawns. Let them cook for 1-2 minutes before turning them around. Add the bacon that you cooked earlier add some freshly ground pepper and rock salt, then cover everything with the spinach. Cover your pan with a lid and let it be for 3-4 minutes.

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By now the spinach would have wilted and the prawns cooked.

To plate: divide the spinach into two plates and form a flat pile. Stir and serve the rest of the ingredients on top of this. Garnish with roasted pine nuts and freshly ground pepper.

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