spicy butternut squash soup
Method Heat the olive oil in a medium-sized saucepan and add onion and garlic, stirring often until tender, for around 6-8 minutes. Add ginger and spices and cook until fragrant, about 1 minute. Add the carrots, apple, butternut squash, and water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and […]
balsamic mushrooms and grilled polenta
Method Combine the garlic, mushrooms, herbs, vinegar and olive oil in a large bowl and season with Himalayan salt and freshly ground pepper. Toss and let it stand at room temperature for an hour. Pre-heat the oven to grill. Brush the polenta squares with some olive oil, and grill until browned – about 8 minutes […]
roasted beetroot soup
Method Pre-heat the oven to 200C/390F. Drizzle the beetroots with olive oil, wrap in parchment and bake for an hour, or until tender. Do the same with the garlic cloves, and roast for 30 minutes. Let both the beetroots and the garlic cool, then quarter the beetroots and squeeze the garlic cloves from their skins. […]
roasted sweet potato discs
Method Pre-heat the oven to 200C/390F. Leaving the skin on the potato, slice into thin circular rounds. Using your hands, rub each one with coconut oil and then lay the slices evenly spaced on a baking sheet. Roast them, turning once until golden and tender, for about 25 minutes. Season as desired. Andy’s Sugar Safe® Tips […]
amaranth porridge with mango whirl
Method Add the amaranth to 2 and 1/2 cups of water and bring to the boil. Then cover and simmer for 20-25 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan. In the last few minutes, stir in the raisins, cinnamon and almond milk. Cook for 3 more minutes […]
mini paleo dough balls
Method Pre-heat the oven to 180C/350F. Combine the tapioca flour with the salt and 1/4 cup coconut flour and mix well. Pour in the oil and warm water and stir. Add the whisked egg. Beat the mixture with a wooden spoon until the texture is creamy. At this stage you will need to add 1 […]