May 21, 2015
QUICK STEAMED FISH
400g white fleshed fish (such as snapper, barramundi or mahi mahi)
1 tbsp. Tamari,
1 tbsp. roasted sesame oil
1 star anise
2 tsp. fresh ginger, finely sliced
2 tsp. fresh turmeric, finely sliced
2 tbsp. chives, chopped
1small red chilli, finely sliced
Place sheet of baking paper in steamer basket over large pot 1/3 filled with water.
Place all ingredients inside baking paper. Put the pot lid on.
500g Chicken breast
Juice of a lemon
1/4 cup olive oil
2 garlic cloves, minced
1 tsp ground coriander
1 tsp cumin
2 tsp fresh ginger
2 tsp tumeric
1/2 tsp pepper
Pinch of salt
1. Combine all marinade ingredients together.
2. Cut chicken into 2cm cubes.
3. Marinate chicken overnight.
4. Soak skewers in water for 6hours.
5. Thread chicken on skewers.
6. Barbeque or grill for approx 5mins each side.
7. Serve with tahini sauce.
1-2 minced garlic cloves
500g lean turkey mince
1 spanish onion chopped
1 handful of baby spinach
3/4 cup diced roma tomatoes
1/3 cup of chopped mushrooms
1 stalk celery
1 tsp coconut oil
A sprinkle of cumin, coriander and cajun seasoning to taste
Salt and pepper to taste
1. Pre-heat oven 180degrees.
2. Half capsicums and remove the seeds.
3. Lightly drizzle pan with coconut oil and turn up to medium heat.
4. Add garlic, mushroom, onion and celery and cook for 5mins.
5. Add turkey to the pan and cook for approx 10mins
6. Add spinach , tomatoes and spices and cook for another 2-3 minutes.Remove form heat.
7. Stuff capsicums with the mince.
8. Place stuffed capsicum in baking dish and bake for 45mins.
Recipes via http://www.movenourishbelieve.com/
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