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Privacy NoticeSeafood Cauliflower Paella Ingredients 500ml chicken stock or fish stock 2 pinches of saffron Olive oil 1 white onion, peeled and chopped 4 garlic cloves, peeled and chopped 1 red pepper, finely sliced 100g chorizo, sliced ½ tsp smoked paprika 1x 400g can chopped tomatoes ½ tsp chilli flakes 1 cauliflower 150g prawns 20 mussels, cleaned 150g monkfish, cut into chunks 200g peas Juice of 1 lime and zest of ½ a lime 10g flat-leaf parsley, chopped Sea salt Method 1. Heat the stock to a high simmer, add the saffron then take it off the heat and set aside. 2. Heat 1 tablespoon of oil in a large pan then fry the chopped onion and garlic for 5 minutes until golden. 3. Add the sliced pepper, chorizo, paprika and tomatoes then cook for another 5 minutes. Add the chilli flakes, stir well and cook on a low simmer for 5 minutes. 4. Meanwhile, roughly chop the cauliflower, place it in a food processor and pulse until it has broken down into a rice-like size.
Serve the seafood cauliflower paella drizzled with olive oil and sprinkled with chopped parsley and sea salt
(Image: Winfried Heinze)
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5. Add the cauliflower rice and stock to the tomatoes then cook for 15 minutes on a medium simmer, stirring every few minutes. 6. Add the prawns, mussels and monkfish then cook for 5 minutes. 7. Just before serving, add the peas, lime zest and juice. Serve drizzled with olive oil and sprinkled with chopped parsley and sea salt. Healthy Patatas Bravas
Serve the potatoes with a sprinkling of salt, the avocado mixture and lime wedges
(Image: Winfried Heinze)
Ingredients 2 large sweet potatoes, cut into 1cm (½in) squares 1 garlic clove, peeled and minced 2 tbsp coconut oil 2 tbsp honey Flesh of 2 ripe avocados Pink Himalayan salt and 1 hot chilli, finely chopped A little lemon juice for the avocados Lime wedges to serve Method 1. Soak the sweet potato cubes in hot water for 30 minutes. 2. Preheat the oven to 240°C/220°C fan/gas mark 9. Mix the minced garlic, coconut oil and honey then coat the potatoes in the mixture and put on a baking tray. 3. Bake in the oven for 30 minutes or until they turn golden and crispy on the outside and soft on the inside. 4. Meanwhile, blend the avocado flesh in a processor until thick and creamy then add a sprinkling of the salt and chopped chilli. Mix in lemon juice to stop the avocados browning. 5. Serve the potatoes with a sprinkling of salt, the avocado mixture and lime wedges. Gluten-free chocolate cake
Top this gluten-free chocolate cake with raspberries to serve
(Image: Winfried Heinze)
Ingredients 200g quality dark chocolate 125g coconut sugar 125g coconut oil or coconut butter, plus extra for the cake tin 4 eggs A pinch of salt 200g ground almonds 1 vanilla pod 400g raspberries, to serve Method 1. Preheat the oven to 180°C/160°C fan/gas mark 4. Break the chocolate into pieces, melt the pieces in a bowl over boiling water and set aside. 2. Put the coconut sugar and oil or butter in a food processor then blitz into a cream for a few minutes. 3. Separate the eggs then pour the yolks, chocolate, salt, almonds and seeds from the vanilla pod into a food processor. Blitz until combined then pour the mixture into a large bowl. 4. Whisk the egg whites until fluffy, fold them into the chocolate and stir gently. 5. Grease a small cake tin, pour in the cake mixture and bake for 20 minutes. 6. Remove the cake from the oven, let it cool for 10 minutes then serve topped with raspberries. Raw beetroot cake
Serve with blueberries and raspberries and top each slice with a mint sprig
(Image: Winfried Heinze)
Ingredients 200g cashew nuts 200g almond flakes 250g dates 1 tbsp coconut oil 1 tbsp raw cacao Sea salt 250g raw beetroot, grated 200g blueberries, plus extra for serving 60g sticky honey (not runny) 4 tbsp coconut oil 1 vanilla pod Blueberries and raspberries, to serve Mint sprigs, to serve Method 1. Soak the cashew nuts in water (enough so they are covered) for 4 hours. 2. To make the base, blend the almond flakes, dates, coconut oil and raw cacao with a small pinch of sea salt until it becomes crumbly. 3. Place in a 22cm (8¾in) cake tin and put into the freezer while you make the filling. 4. Drain the cashews then blend them with the grated beetroot, blueberries, honey, coconut oil and seeds from the vanilla pod. Pour over the base and freeze for 3 hours. 5. Store in the fridge until you’re ready to serve. 6. Serve with blueberries and raspberries, and top each slice with a mint sprig. READ MORE: Simple yet lively canapes to spice up your summer hosting 4 super healthy ways to cook with courgettes including a chocolate cakeStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
