Lettucey cups with sugar free sweet chilli sauce

 Lettuce_cups

Monday night cooking can suck. Pomegranates make everything fancy. This is easy as, and you can add in meat / fish / chicken / tofu or nuts to make it more substantial. Or just have dessert as well…Just a thought.

Salad is lettuce finely chopped, one pomegranate, carrot shredded, pumpkin seeds, spring onion.

Sweet chilli sauce Ingredients:

1-2 chillis ground into a paste

Add 1 crushed garlic clove

.5 tsp onion powder

1/2 cup rice vinegar and 1/2 cup water in a saucepan heat over medium heat add 1/4 tsp stevia and 1/2 tsp salt

Bring to boil, and then allow it to simmer until reduced down about 8-10 mins. Then add the paste of 1 tb of cornflour or arrowroot in 2tb water into the sauce to thicken it.

Granola (or as we call it muesli)

INGREDIENTS

1/2 cup extra-virgin olive oil – I used 1/4 cup olive and 1/4 cup coconut oil

1/2 cup high-quality maple syrup

3 cups quinoa flakes

Pinch of coarse sea salt

1 1/4 cups roughly chopped raw walnuts

3/4 cup roughly chopped dried figs

3/4 cup roughly chopped pitted prunes – I used dates

I also added buckwheat and puffed buckwheat and cacao nibs

DIRECTIONS

Preheat the oven to 180 degrees. Whisk together the olive oil and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.

Gluten, Dairy and refined sugar free Biscuits

(Don’t worry they are still super tasty).

INGREDIENTS

3 bananas

1/2 cup of peanut butter

1 tablespoon of vanilla essence

2 tablespoons of raw maple syrup

4 tablespoons of coconut oil

1 teaspoon of cinnamon

1 1/2 cups of rolled oats

1 cup of desiccated coconut

1 teaspoon of baking powder

1/2 cup of cacao nibs

1/4 teaspoon of himalayan salt

DIRECTIONS:

1. Preheat your oven to 180 degrees. In a large bowl mash the banana until there are no lumps. Add the vanilla, peanut butter, (melted) coconut oil, maple syrup and vanilla essence. 2. In a separate bowl mix the oats, cacao nibs, cinnamon, baking powder, salt and desiccated coconut. Add the wet mixture and mix well. 3. Line a baking tray with baking paper and roll up cookie mixture into small balls, this recipe makes around 15 cookies. Once the mixture in on the tray press each ball down with a fork and sprinkle with some desiccated coconut. 4. Bake the cookies for 15 minutes or until lightly golden.