Monday, 12 October 2015

Roasted, cooked and raw veg salads (GAPS)

Texture and variety to go with your fish or meat

Eating grain- and starch-free is not something difficult. Taking out the rice, pasta, bread or potato from your meals means adding extra non-starchy veg back with more colour and texture varieties to make your dining experience even more exciting and certainly more nutritious.

For the Roasted carrot and courgette you will need:
5 young carrots
3 young courgettes
2 tbsp duck fat OR coconut oil for VEGANS
a pinch of coarse Himalayan rock salt

1. Slice away the tips and ends of the carrots, peel and cut into batons. Drop them into boiling water and cook for 2 to 3 mins. Drain well.
2. Slice away the tips and ends of the courgettes, leave the skin on and cut into batons. Young courgettes do not have much seeds, but if you use matured ones, discard the seeded core (freeze for your stock soup) before cutting into batons.
3. In a mixing bowl, combine the well drained carrots and the courgette batons with 2 tbsp duck fat (or coconut oil for VEGANS). Gently shake the bowl to coat the veg with the melted fat.
4. Arrange the veg on a baking tray, spread out evenly. Season with a little salt. Put the tray in a preheated oven and roast at 170 C for about 20 to 25 mins or until the ends of the carrots darken a little.

For the Cooked beetroot and kale salad you will need:
2 medium beetroots, cooked
2 large curly kale leaves
1 tbsp tahini
1 tbsp lemon juice
2 to 3 tbsp olive oil
freshly ground black pepper, to taste
1 tbsp fresh thyme leaves
1 tsp honey OR maple syrup for VEGANS

1. Pull the kale leaves off the stem, and cut the leaves into smaller pieces or just tear them apart, then steam for about 10 to 12 mins.
2. Peel the beetroots and cut into small cubes. Season with lemon juice.
3. Mix the olive oil with the tahini.
4. Put the cubed beetroot and the steamed kale into a mixing bowl. Toss to combine. Season with the oiled tahini, sprinkle with some freshly ground black pepper and with the fresh thyme leaves. Gently stir to coat the veg with the seasoning. Drizzle with a little honey (or with maple syrup for VEGANS).

For the Raw tomato-avocado salad you will need:
a handful of yellow baby plum tomatoes
a handful of red cherry tomatoes
1 large ripe avocado
juice of 1 lime and the peel of 1/4 lime
pinch of ground cumin
1 garlic clove
2 tbsp olive oil
few stalks of fresh coriander (cilantro)
freshly ground black pepper, to taste

1. Cut the tomatoes in half, and put them in a mixing bowl.
2. Cut the avocado flesh into small cubes, and add to the bowl.
3. Season with the lime juice and peel. Toss to combine.
4. Add the thinly sliced garlic, sprinkle with little cumin and black pepper. Add in the coriander leaves, finally drizzle with olive oil.

Serve with fish or meat. Share and enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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