Call Me on 02 9913 9781

Dinners

Baked Fish With Slivered Almonds

Steam green vegetables until tender, strain and put aside to cool.

  • Put all ingredients together in closed jar, shake vigorously a few minutes.
  • Pour over vegetables and let stand (for vinaigrette to soak into vegetables 25 minutes) fish
  • Clean, wash and dry fish.
  • Coat shallow casserole dish with olive oil.
  • Add garlic, onions and fry gently until onions are soft and golden.
  • Place fish on top of onion mixture, pour over vegetable stock then sprinkle with parsely, marjoram and sea salt.
  • Bake in pre-heated oven (200°C) until cooked (up to 25 minutes), baste a few times.
  • Serve slivered almonds as a garnish and strained green vegetable mix from vinaigrette.

VINAIGRETTE

  • ½ clove garlic, crushed
  • 2 tablespoons of extra virgin olive oil
  • ¼ tablespoon of lemon juice
  • ½ dessertspoon of fresh parsely, chopped
  • 2 tablespoons of hot water

Ingredients ( Baked Fish With Slivered Almonds )

  • 1 piece of white fish
  • ¾ cup vegetable mix – green beans, broccoli florets, zucchini
  • ¼ cup onions, thinly sliced
  • 1/3 cup home-made or organic
    Vegetable Stock
  • ½ tablespoon fresh chopped parsley
  • ½ small clove garlic, crushed
  • ½ teaspoon of almonds, slivered
  • Pinch of chopped marjoram
  • Olive oil
  • Sea salt to taste

Chicken and Tangy Pineapple

  • Brush frypan with olive oil.
  • Heat pan, then add chicken pieces, stirring and tossing quickly until lightly cooked.
  • Add broccoli, snow peas, onion, water, salt, pepper, garlic and gingered pineapple.
  • Keep tossing quickly until chicken is cooked and vegetables are tender.
  • Garnish with slivered almonds.
  • Serve with brown rice.

Ingredients ( Chicken and Tangy Pineapple )

  • 250 g of chicken or turkey breast, cut into think bite-sized pieces
  • ¼ cup fresh ripe pineapple cut into small cubes, and dusted lightly with dried ginger
  • ½ cup mixture: broccoli florets, snow peas and onion
  • 2 to 4 tablespoons of water
  • 1 teaspoon of slivered almonds
  • Garlic
  • Sea salt
  • Cracked pepper
  • 1 tablespoon of olive oil

Chicken Salsa

  • Mix together (and leave to stand) water, tomato paste, sea salt and pepper.
  • Coat frypan with olive oil.
  • Over moderate heat, add crushed garlic, chicken, mushrooms, broccoli and capsicum.
  • Keep mixing and tossing until chicken is cooked, then add tomato mixture, stirring well until evenly mixed through.

Ingredients ( Chicken Salsa )

  • 1 skinless chicken breast (or 200 g), cut into thin bite size pieces
  • ½ cup mixture: broccoli florets and finely sliced capsicum
  • ½ cup mushrooms, finely sliced
  • ½ clove garlic, crushed
  • ½ teaspoon tomato paste
  • ¼ cup water
  • Sea salt and cracked pepper to taste
  • Olive oil for cooking
  • Garnishing of fresh chopped parsley

Garlic and Tamari Chicken Drumsticks

  • Cook drumsticks with garlic and tamari in a covered pan on low heat until cooked through.
  • Turn regularly.
  • Can be served cold.

Ingredients ( Garlic and Tamari Chicken Drumsticks )

  • 6 chicken drumsticks
  • 3 tablespoons of organic tamari
  • 1 tablespoon crushed garlic
  • Olive oil for cooking

Grilled Hoki with Dill Sauce on a bed of Rocket

DILL SAUCE

  • 1 teaspoon olive oil
  • Juice from ½ a freshly squeezed lemon
  • 2 tablespoons dried or fresh chopped dill

Ingredients ( Grilled Hoki with Dill Sauce on a bed of Rocket )

  • 1 Hoki steak (or other white fish)
  • 1 tablespoon extra virgin olive oil
  • 1 cup of rocket leaves (or mesclun mix)
  • 1 cup of salad vegetables such as red onion, tomato, olives, cucumber
  • 1 piece of pumpkin

Marsala Chicken Vegetable Curry

  • Coat chicken breast with olive oil.
  • Sprinkle with Garam Marsala powder and sea salt.
  • Wrap inside foil and bake in hot oven for up to 20 minutes, until cooked.
  • In a food processor, process all vegetables together until fluffy.
  • Grate or chop vegetables finely, if no food processor available.
  • Place vegetables in a bowl and add enough olive oil (until they bind together).
  • Then place vegetable mixture onto a piece of foil.
  • Sprinkle with dried basil, parsley and a pinch of nutmeg.
  • Carefully bring up edges of foil and fold onto packet securely, but leave a little airspace inside.
  • Place vegetable pack in oven next to chicken parcel and cook (approximately 15 minutes)

Ingredients ( Marsala Chicken Vegetable Curry )

  • 180 g of skinless chicken or turkey breasts
  • 1 cup of mixed raw vegetables: cauliflower, zucchini and broccoli
  • 2 tablespoons Garam Marsala spice mix
  • Sea salt to taste
  • 1 teaspoon of dried parsley
  • 1 teaspoon of dried nutmeg
  • 1 teaspoon of dried basil
  • 1 to 2 teaspoons of olive oil

Sauteed Thai Lime Chicken with Sesame Stir Fry

A basic sauteé that can incorporate any detox-friendly meat, tofu or seafood.
  •  Sauté chicken or alternative with ginger, garlic and organic tamari until cooked but not browned.
  • Add vegetables and cook for two to three minutes.
  • Sprinkle slivered almonds over meal just prior to serving.
  • Dress with lemon/lime juice and sesame oil

Ingredients ( Sauteed Thai Lime Chicken with Sesame Stir Fry )

  • 180 g chicken (or seafood or tofu)
  • 1 tablespoon sesame oil
  • 1 cup bean sprouts
  • 1 clove garlic
  • 1 teaspoon minced ginger
  • ½ cup snow peas
  • ½ cup sliced red capsicum
  • ¼ cup slivered almonds
  • 1 tablespoon lemon/lime juice
  • 1 tablespoon organic tamari

Shish Kebabs

  • Mix together the sauce ingredients into a bowl.
  • Thread meat, peppers, mushrooms and onions along metal skewers.
  • Coat with olive oil.
  • Cook under a pre-heated grill turning several times.
  • Serve with the dipping sauce and some steamed veggies or salad.

Tip: Just increase meat and veggies to make a larger serving size.

Ingredients ( Shish Kebabs )

  • 200 g chicken or turkey breast cut into cubes
  • 4 small button mushrooms
  • 2 small onions
  • ¼ cup green pepper, cored, seeded, cut into cubes
  • Olive oil

Sauce

  • ½ a cup of plain coconut yoghurt
  • ½ to 1 teaspoon of cumin
  • 1 teaspoon of honey
  • 1 tablespoon of chopped fresh mint

Stir Fry with vegetables

  • Heat oiled wok or frypan.
  • Saute meat/tofu, garlic, and ginger in a little olive oil, chilli (optional) and organic tamari until cooked.
  • Set to one side.
  • Add firm vegetables such as broccoli, cauliflower and cook for two minutes.
  • Add more watery vegetables such as spinach, capsicum, snow peas, mushrooms, Chinese greens, etc. Return meat/tofu to stir-fry.
  • Stir through organic tamari to taste.
  • Serve immediately.

Garnish may include: coriander, bean sprouts, lime juice, sesame oil or chopped raw nuts.

Ingredients ( Stir Fry with vegetables )

  • Approximately 250 g of allowable lean protein (fish, seafood, chicken, tofu)
  • 2 cups vegetables of your choice, finely sliced
  • ½ tablespoon fresh finely sliced ginger
  • ½ tablespoon minced garlic
  • Fresh chilli or chilli paste (optional)
  • Organic tamari or soy sauce (no added sugar)
  • Squeeze of lime juice (optional)

Sweet Potato Mushroom Burgers

By Amy Crawford from The Holistic Ingredient

Party stopping burgers! This amazing recipe by Kate Bradley of Kenko Kitchen will fool any meat eater into thinking a hearty burger is in hand, yet there is not a slab of meat or thick stodgy burger bun in sight. Feel energised after this delicious meal, rather than in food coma territory!

These burgers have been handpicked from Kate’s latest release recipe book, Kenko Kitchen. Simple refined sugar, gluten free and vegan recipes that will take your healthy eating to a whole new level. We love the transformation of a once unhealthy dish into a more nutritious alternative here at THI – Kate (pictured below) does this so well so it’s an absolute pleasure to be featuring one of her recipes today.

How cool is using a mushroom as a bread bun replacement? The taste combo is just incredible too.

To make the mushroom burger, first steam the sweet potato for 15 minutes or until soft. Once softened, place it in a mixing bowl with the chickpeas. Now get mashing. You still want the mixture to be quite chunky, so don’t make it super-smooth. Add the sesame seeds, spices, chilli flakes, salt and pepper and mix it all up.

Grab a handful of the mixture and pat it into a ball. Roll it gently in sesame seeds and set aside. The mixture will make around 8 patties, so you can either make yourselves 2 burgers each (just double the mushrooms needed) or just serve an extra patty on the side of your burger.

For the edamame guacamole, first steam the edamame for about 2 minutes. Transfer to a food processor with the remaining ingredients and blitz to desired texture. Set aside.

To make the caramelised onion, cook the onion in a small saucepan with the maple syrup and plant-based oil over medium heat until translucent and cooked, about 5 minutes. Set aside.

Now to fry the burgers. Heat oil in frying pan over medium heat and add the patties to the pan. You have to be careful when flipping the burgers – they may squish a bit. Cook the patties for 3-4 minutes on each side.

While cooking your patties, in another frying pan over medium heat, saute your mushrooms in a little oil until cooked, about 5 minutes.

Next assemble your burgers. Place 1 mushroom on the plate, put a patty on the top and then some guacamole, caramelised onion, rocket and snow pea shoots. Place a second mushroom on top. Sprinkle the top mushroom with sesame seeds.

Ingredients ( Mushroom burger )

Makes 4 burgers

  • 1 medium – large sweet potato
  • 400g tin chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 – 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper plant based oil for frying
  • 8 large flat mushrooms rocket or baby English spinach
  • snow pea shoots to garnish

Ingredients (Edamame Guacamole)

  • 175g (1 cup) edamame, podded
  • 1 avocado
  • 3 garlic cloves
  • 15g (1/4 cup) coriander, chopped
  • juice of 1 lime
  • 1 tablespoon olive or coconut oil
  • 1/4 teaspoon cayenne peppersalt

Ingredients ( Caramelised Onion )

  • 175g (1 cup) edamame, podded
  • 1 red onion, halved and cut into slices
  • 1 tablespoon maple syrup
  • 1 tablespoon plant based oil

Pin It on Pinterest

Shares
Share This