Food Club - BIABETES -- FRIENDLY COOKING.
Chilled tomato gazpacho with white balsamic and fresh chives
2 red peppers
1 yellow pepper
1 green pepper
2 garlic cloves
50g coriander leaves
25g parsley leaves
1ltr tomato juice
4tbsp sherry vinegar
3tbsp white balsamic vinegar
A pinch of white pepper
2 tsp fine salt
1 Make sure the tomatoes, peppers, cucumber, garlic cloves and shallots are all deseeded (where necessary) and roughly diced.
2 Add all ingredients except 1AaAaAeA AaAaAeAn4 of each pepper and the white bals vinegar into a large bowl and mix well.
3 Cover and leave overnight in the fridge.
4 The next morning, remove the soup, add to a blender and blitz until it's smooth and no lumps remain.
5 Season and pour into a chilled soup bowl.
6 Garnish with the remaining diced pepper, chopped chives and white balsamic vinegar.
Kale and roasted squash salad
120g mixed quinoa
120g goats' cheese
300g butternut squash
48g pomegranate seeds
50g parsley leaves
40g coriander leaves
180g rocket leaves
For the maple lemon dressing
2tbsp organic maple syrup
1tbsp lemon juice
250ml olive oil
1tbsp apple cider vinegar
1tbsp Dijon mustard
1 Rinse quinoa in water and soak for 1 hour.
2 Bring a pan of water to boil, add quinoa and cook for 15-20 mins on simmer before removing from water and leaving to cool.
3 Heat oven to 190AaAaAeAaC and roast squash with a little olive oil for 15- mins. Remove and leave to cool.
4 Wash and a tear kale into large chunks. Bring water to boil and blanch kale in water with little salt for 3-4 minutes. Remove and put into ice water for 5 minutes then remove and squeeze out excess water.
5 Toast pecans in oven on 190AaAaAeAaC for 5 minutes then leave to coo
6 For the dressing, place all ingredients apart from the olive oil into a blender and blend on medium speed. Slowly add the olive oil until the dressing starts to thicken.
7 Build your salad in a bowl with the greens first then layer the rest of the ingredients, adding crumbled goats cheese and chunks of endive.
8 Add the dressing to finish. sauce and top with coconut bacon.
Quinoa crusted salmon
40g dry quinoa flakes
25g Dijon mustard
30g chopped parsley
60g lemon zest
600g salmon fillet (without skin)
250g green asparagus
150g heirloom cherry tomatoes
50g parsley leaves
120ml olive oil
For the pickle
125ml white wine vinegar
50ml apple cider vinegar
5g Stevia sweetener
3g fresh thyme
1 star anise
2g black pepper corns
1g bay leaves dried
1 The pickle must be made one day in advance by putting all ingredients into pan and bringing to boil before simmering for 5 minutes.
2 When preparing the dish, slice fennel thinly in ice cold lemon water as this prevents it from going brown.
3 Remove fennel from water and strain, heat the pickle and pass it through a colander, covering the fennel. Place cling film on top and leave to pickle for 2 hours before chilling overnight. Remove 1 hour before serving.
4 Remove 1 inch from the base of the asparagus then dice the remainder. Bring a pan of water to boil and cook the asparagus for 3-4 minutes until soft. Add to a blender and blitz until smooth before passing through a fine colander
5 Cut the heirloom cherry tomatoes in half and leave to the side.
6 To make herb dressing, place the olive oil and parsley leaves into blender and blitz until smooth, adding a little salt.
7 In a separate bowl, mix together the chopped parsley, quinoa flakes and lemon zest.
8 Heat oven to 200 AaAaAeAaC. Place the salmon on a tray, season and ba for 8-10 mins then remove and brush a little mustard on top. Add the quinoa mix as well and bake again for 2 minutes.
9 To serve, place asparagus puree on a plate with pickled fennel slightly to the side. Add the salmon plus a mix of the tomatoes with the herb dressing.
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