- Dish type
- Side dish
- Vegetable side dishes
Rocket and portobello mushrooms are simmered with onion, garlic, sherry and red chilli. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie stock for the chicken stock depending on your preferences.
13 people made this
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red chilli flakes, or to taste
- 1 portobello mushroom cap, chopped
- 60ml dry sherry
- 60ml chicken stock
- 80g rocket
- 1/8 teaspoon ground black pepper
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Heat olive oil in a large frying pan over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red chilli flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken stock. Simmer until liquid is reduced by half. Add rocket and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Reviews & ratingsAverage global rating:(21)
Reviews in English (17)
I had some baby arugula and baby spinach on their last legs and since greens wilt down so much when cooked this recipe made quick use of both. Other than adding the baby spinach and omitting the red pepper flakes I made no other changes. The addition of the portobello mushrooms, sherry and chicken broth contributed great flavor, resulting in a particularly special simple vegetable side dish.-05 Nov 2011
Very tasty! Normally, I soften onions several minutes prior to adding garlic which I would recommend for this recipe as well. I topped this with goat cheese and ate it over penne pasta. Yum but also just as tasty on its own!-08 Jun 2010
This recipe wasn't bad. It was good. Though I love arugula like crazy, not so sure if I love it as much cooked. I think I would have like it more if it were spinach instead, but of course this is a personal preference and not a reflection on cooked arugula.-14 Sep 2010
Best Arugula Recipes
If you love arugula, you are going to love these fresh arugula recipes.
Got arugula? Did you know that arugula is also known as "rocket?" I have several fresh dinner recipes and the best arugula salad recipes with this leafy green in mind below.
I love this arugula recipe. It's simple to make and the flavor is sweet and tart a real winner.
4 cups young arugula leaves
1 cup cherry tomatoes, cut in half
2 TBS extra virgin olive oil
1 TBS red wine vinegar
1/4 cup parmesan cheese, grated
salt and pepper to taste
1/4 cup cranberries or pomegranate
1/4 cup toasted pine nuts (optional)
1 large avocado, peeled, pitted and sliced
In a large bowl, combine all of the ingredients EXCEPT the avocado. Toss well and let sit for 20 minutes or so. Divide the salad onto plates and top with a slice of avocado.
This arugula recipe produces a salad that is so good. I recommend making the salad dressing the night before for the best flavor.
ARUGULA SALAD WITH ROASTED RED PEPPER AND PORTOBELLO MUSHROOMS
1 portobello mushroom, stem removed
1 red bell pepper, sliced
1 TBS canola oil
1 tsp red wine vinegar
salt and pepper to taste
1 clove garlic, thinly sliced
1/4 shallot, thinly sliced
2 oz Romano cheese
Greek salad dressing, recipe below
3 cups arugula leaves
GREEK SALAD DRESSING: (Makes 1 cup)
1/4 cup extra virgin olive oil
1 TBS red wine vinegar
1/2 tsp sugar
1 garlic cloves, finely minced
1 tsp fresh oregano, chopped
1-1/2 tsp fresh dill, chopped
1/2 cup feta cheese, crumbled
1/4 cup buttermilk (or milk)
In a food processor or blender, process all of the ingredients EXCEPT the buttermilk for approximately 1 minute.
With the blender running, SLOWLY add the buttermilk and blend until thick and creamy. Immediately turn off the appliance because it can curdle.
Cover and refrigerate for a minimum of 2 hours preferably overnight.
To roast the red bell pepper and portobello mushroom:
PREHEAT the oven to 400 degrees and cover a baking sheet with foil and spray with vegetable oil.
Place the mushroom and sliced pepper on the prepared baking sheet and brush with canola oil and then sprinkle with the red wine vinegar and any remaining canola oil. Sprinkle with the sliced garlic and shallot and season to taste with salt and pepper. Roast in the oven for 20-25 minutes or until tender and turning light brown in color. Slice the mushroom.
Toss the arugula with the Romano cheese. Serve with the Greek salad dressing and top with roasted red pepper and sliced mushroom. Delicious and lovely arugula recipe.
ARUGULA TOMATO AND CORN SALAD
1/2 cup olive oil +
1 tsp olive oil
1/4 tsp balsamic vinegar
3 TBS fresh basil, chopped
2 plum tomatoes, halved, seeded and diced
2 cloves garlic, minced
3/4 tsp fresh rosemary, minced (or 1/2 tsp dried)
1 ear corn, husked (or 2/3 cup frozen sweet corn)
4 oz arugula
4 plum tomatoes, quartered
1/2 cup pecans, toasted
shaved parmesan cheese
Whisk 1/2 cup olive oil with vinegar, basil, diced tomatoes, garlic and rosemary in a bowl. Season with salt and pepper to taste.
Preheat the broiler and brush the corn with 1 tsp olive oil and season with salt and pepper. Broil until tender-crisp and golden brown in spots (turning frequently) or 7 minutes.
Cool and cut the corn off the cob and place in a large bowl. Add the arugula, quartered plum tomatoes and pecans. Then toss the salad with enough of the dressing to coat evenly. Season with salt and pepper.
Serve with grated parmesan cheese on top.
SAUTEED ARUGULA RECIPE
2 TBS olive oil
10 oz fresh mushrooms, quartered
1 red onion, chopped
6 garlic cloves, minced
1/3 cup white wine
1/4 tsp kosher salt
1 pinch chile pepper flakes
1/2 tsp dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite sized pieces
nutmeg, to taste
In a large skillet, heat oil on medium-high. Add the mushrooms, onions and garlic stirring constantly for 4 minutes. The pan will be dry until the mushrooms release some liquid.
De-glaze the pan with the white wine. Then add salt, pepper flakes, dried herbs, nutmeg and arugula. Cook until wilted or about 3 minutes. Serve and top with grated cheese. A great arugula recipe served warm.
I really like the flavor in this arugula recipe. Serve with fresh bread - it's a keeper.
ARUGULA AND GOAT CHEESE OVER PENNE PASTA
5 oz goat cheese
2 cups arugula, chopped
1/2 cup cherry tomatoes, quartered
1/2 cup sun dried tomatoes
2 TBS canola oil
2 TBS butter
1 cup fresh mushrooms, sliced
2 tsp garlic, minced
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1/2 cup parmesan cheese, grated
8 oz penne pasta
Cook pasta in salt water until al dente.
In a skillet, heat the canola oil and butter over medium heat. Add the minced garlic, mushrooms and sun dried tomatoes. Saute until the mushrooms are tender or approximately 10 minutes. Add the arugula until it's wilted, about 3 minutes.
Serve this mixture over hot penne pasta and top with cherry tomatoes, goat cheese and parmesan cheese. Season with kosher salt and pepper.
This is delicious. Use as much or little of the ingredients that you want to.
ARUGULA GOAT CHEESE PIZZA
THIN CRUST PIZZA DOUGH: (makes one 12" crust)
1-1/2 cups flour
1/2 pkg (1/4 oz) active dry yeast
1/8 tsp salt
1/2 cup warm water
1/2 TBS olive oil
Mix a little white sugar in the warm water until it dissolves and sprinkle yeast on top. Wait for approximately 10 minutes or until it foamy.
Pour into a bowl and add flour, salt and olive oil. Combine and knead for 6 minutes or until the dough is smooth and elastic. Cover and let rest 20-30 minutes. Lightly grease a 12" pizza pan and pat the dough out with your hands until it stretches to fit the pan.
6 TBS pesto or pizza sauce
3 Roma tomatoes, sliced thinly
1 (8oz) pkg seasoned goat cheese, crumbled (or mozzarella)
2 cloves garlic, thinly sliced
1/2 cup fresh arugula
1 tsp olive oil
PREHEAT oven to 375 degrees.
Dab the pesto in the center of the pizza dough and spread out to the edges. Add the crumbled goat cheese and arrange tomato slices over it. Sprinkle with garlic and brush crust with olive oil. Bake for 5-10 minutes or until the crust in golden brown.
Allow to cool for 5 minutes so cheese can set and cover the pizza with handfuls of arugula. Cut and serve immediately.
A great arugula recipe for a cold night that sticks to the ribs.
ARUGULA WITH SPICY SAUSAGE AND PENNE PASTA
8 oz penne pasta
4 links spicy andouille chicken sausage
2 TBS olive oil
3 cloves garlic, crushed
1/3 cup pesto (recipe below)
1/2 cup white wine
1 (15oz) can cannelloni beans, undrained
3 cups arugula leaves, torn
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
4 oz goat cheese, crumbled
Cook penne pasta in salt water until al dente. Drain.
In a skillet over medium heat, fry the sausage until evenly brown. Cool and slice.
Heat the 2 tablespoons of olive oil in a large pot over medium heat and cook the garlic for 1 minute or until browned. Add the sliced sausage, pesto and white wine. Cook and stir until heated through. Add the tomatoes until heated through and then toss with the drained penne pasta. Season with salt and pepper and top with goat cheese when serving.
1/4 cup almonds
3 cloves garlic
1-1/2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1 pinch ground nutmeg
salt and pepper to taste
Heat a dry skillet over medium high heat and toast the almonds until light brown in color or ten minutes.
In a food processor or blender add all ingredients and process until a coarse paste is formed.
Wilted Rocket Recipes
- Lemon Beans With Baby Carrots & Wilted Rocket
Lemon beans with baby carrots & wilted rocket recipe - Cook the beans i .
Bring a Morganware Pasta Pot* of water to the boil and add in salt. Meanwhi .
Put the pasta on to cook and give it 1 minute less cooking time than normal .
Pesto: Blend the oil, nuts, ginger and garlic in a food processor for 1 min .
Rocket and portobello mushrooms are simmered with onion, garlic, sherry and .
Linguini with Wilted Rocket Leaves, Pine Nuts And Shaved Par : Try this Lin .
Linguine with Gorgonzola, Pancetta And Wilted Rocket : Try this Linguine wi .
Roasted Cod on Wilted Rocket, Coriander And Lime Pesto : Try this Roasted C .
This is another from Saint Delia and its absolutely delicious, but not for .
Agaricus bisporus Side Effects
Operation: Agaricus mushroom may reduce blood glucose. There’s some worry that it may hinder blood sugar control during operation. Quit using agaricus mushroom at least 14 days before a planned operation.
Liver Illness: There’s some worry that liver disease might be caused by agaricus mushroom or allow it to be worse. Do not use it if you have liver disease.
Maternity and Breastfeeding: Not enough is known regarding agaricus mushroom’s use during breastfeeding and maternity. Stay on the safe side and prevent use.
Begin by cooking the lentils. Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
Place a large ]frying pan over a high heat. When the pan has come to heat (don’t add oil) add 1/3 of the mushrooms. Leave for 2 minutes before then give the pan a shake to flip them over. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the remaining mushrooms.
Reduce the heat to medium low and add 2 tsp of olive oil or vegan butter and add the shallot or onion. Cook until slightly golden on the edges and return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
Don’t slice the mushrooms too thinly. You want them to have a bit of substance and also you don’t want them to dry out when they are cooked over a high heat.
Prep: 30mins | Cooks: 40mins | Serves: 2
Wilted rocket and portobello mushrooms recipe - Recipes
Half-fill a large pan with boiling water, add a pinch of salt and return to the boil. Tip in the spinach and cook for 1-2 mins till wilted. Drain through a sieve and use a wooden spoon to press and squeeze the water from the spinach.
Tip the spinach onto a chopping board and finely slice it. Pop it into a large bowl. Pour away any excess water from the ricotta and add that to the bowl. Crack in the egg. Measure out 100g of the flour (you'll have 50g left over) and add that with a good pinch of salt and pepper. Mix till everything starts to come together in a ball. Don't worry if it's still a little sticky at this point.
Line a large plate with baking paper. Spoon golf ball-sized tbsp of the ricotta mixture onto the plate – you should have enough mixture for around a dozen. These are your malfatti. Pop them in the fridge for 10 mins to firm up a little.
While the malfatti chill, slice the tomatoes into wedges and tip into a bowl with the rocket. Pour 1 tbsp balsamic vinegar into a small bowl and whisk in 1 tbsp olive oil and a good pinch of salt and pepper to make a dressing. Set both bowls aside, but don't combine just yet.
Peel and finely slice the garlic. Slice the portobello mushrooms.
Fill a large pan with boiling water and add a good pinch of salt. Bring back to a simmer. Set a large frying pan on a medium heat.
Pour 1 tbsp oil into the frying pan and add the mushrooms. Sprinkle in a little salt and pepper. Fry for 4-5 mins, turning occasionally, till golden. Add the garlic, butter and sage leaves. Reduce to a low heat while you cook the malfatti.
Remove the malfatti from the fridge. Use a tablespoon to carefully drop them into the pan of boiling water. Cook for 3-4 mins, or till they float to the surface (you may need to do this in 2 batches). Use a slotted spoon to transfer them to the mushroom pan. Swirl the pan to coat the dumplings in the garlicky butter.
Spoon the malfatti onto plates and top with the mushrooms, sage and hot butter. Twist over a few cracks of pepper. Dress the rocket and tomatoes with the balsamic and oil and serve on the side.
- For gnocchi:
- Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
- Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
- Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
- Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.
You can, of course, substitute the canned pumpkin puree I use in this pumpkin pasta recipe with homemade pumpkin puree if you prefer.
The tabasco sauce in the recipe does not result in a very spicy sauce, it&rsquos more there to complement the pumpkin, so if you have a low spice tolerance don&rsquot worry about it. If you like it hot, taste the sauce at the end and add more if you wish.
If you don&rsquot have Tabasco sauce you can add in between 1/4 to 1/2 half a teaspoon of cayenne pepper or red pepper flakes when you add in the sage, rosemary, and nutmeg.
I use both soy cream and coconut milk in this recipe as I find this combination gives the most neutral flavor and creamy consistency, but you can substitute the soy cream for the same amount of coconut milk (just be aware that as a result there may be a slight coconut flavor in the finished dish).
If preferred you can also swap out the soy cream for any other non-dairy cream that is unsweetened, doesn&rsquot have a strong flavour, and can hold up to cooking (i.e. won&rsquot curdle).
This dish has got lots of garlic flavour, and that&rsquos the way I like it, but if you prefer a milder more subtle hint of garlic, only add 1 clove instead of two to the blended sauce, and just one instead of three cloves chopped to the pan with the walnuts.
You can really serve this with any type of pasta. Shorter shapes with more texture such as rotini will hold the sauce better but as long as you don&rsquot rinse the pasta after cooking, any type will do.
Rinsing the pasta will make it slippery and the sauce will slide right off. Adding the pasta straight away to the pan with the sauce after draining it, and tossing well will ensure the sauce sticks to it.
Don&rsquot serve the sauce on top of drained pasta. As it sits like that the non-rinsed pasta will stick together as it gets cooler, instead of the sauce coating and sticking to all the individual pasta pieces or strands.
This recipe makes enough for four large servings but if you add a side salad and a small serving of protein you can flesh it out to six.
The sauce can definitely be made ahead of time and mixed with the freshly cooked pasta just before serving.
If you&rsquore making extra to have another day, store the pasta and sauce separately. Although leftover vegan pumpkin pasta actually keeps quite well when mixed together, you&rsquore still better off storing the sauce and pasta separately if possible to stop the pasta from absorbing more sauce and becoming gummy.
The pumpkin pasta sauce will keep up to five days in the fridge and freezes really well.
Got leftover fresh pumpkin? Then try making these unusual overnight refrigerator pumpkin pickles. Leftover canned pumpkin puree? I&rsquoll be posting some pumpkin cookie and pumpkin pancake recipes soon!
The Best Sirtfood Recipes
Notes: If preparing ahead of time, dress the salad 10 minutes before serving. Chicken can be replaced with beef mince, chopped prawns or fish. Vegetarians could use chopped mushrooms or cooked quinoa.
For the chicken
* 1 teaspoon ghee or 1 tbsp coconut oil
* ½ medium brown onion, diced
* 250-300 g / 9 oz. chicken mince or diced up chicken thighs
* 1 large garlic clove, finely diced
* 1 teaspoon turmeric powder
* 1teaspoon lime zest
* juice of ½ lime
* ½ teaspoon salt + pepper
For the salad
* 6 broccolini stalks or 2 cups of broccoli florets
* 2 tablespoons pumpkin seeds (pepitas)
* 3 large kale leaves, stems removed and chopped
* ½ avocado, sliced
* handful of fresh coriander leaves, chopped
* handful of fresh parsley leaves, chopped
For the dressing
* 3 tablespoons lime juice
* 1 small garlic clove, finely diced or grated
* 3 tablespoons extra-virgin olive oil (I used 1 tablespoons avocado oil and * 2 tablespoons EVO)
*1 teaspoon raw honey
* ½ teaspoon wholegrain or Dijon mustard
* ½ teaspoon sea salt and pepper
1. Heat the ghee or coconut oil in a small frying pan over medium-high heat. Add the onion and sauté on medium heat for 4-5 minutes, until golden. Add the chicken mince and garlic and stir for 2-3 minutes over medium-high heat, breaking it apart.
2. Add the turmeric, lime zest, lime juice, salt and pepper and cook, stirring frequently, for a further 3-4 minutes. Set the cooked mince aside.
3. While the chicken is cooking, bring a small saucepan of water to boil. Add the broccolini and cook for 2 minutes. Rinse under cold water and cut into 3-4 pieces each.
4. Add the pumpkin seeds to the frying pan from the chicken and toast over medium heat for 2 minutes, stirring frequently to prevent burning. Season with a little salt. Set aside. Raw pumpkin seeds are also fine to use.
5. Place chopped kale in a salad bowl and pour over the dressing. Using your hands, toss and massage the kale with the dressing. This will soften the kale, kind of like what citrus juice does to fish or beef carpaccio – it ‘cooks’ it slightly.
6. Finally toss through the cooked chicken, broccolini, fresh herbs, pumpkin seeds and avocado slices.
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins
For the noodles
* 2-3 handfuls of kale leaves (removed from the stem and roughly cut)
* 150 g / 5 oz buckwheat noodles (100% buckwheat, no wheat)
* 3-4 shiitake mushrooms, sliced
* 1 teaspoon coconut oil or ghee
* 1 brown onion, finely diced
* 1 medium free-range chicken breast, sliced or diced
* 1 long red chilli, thinly sliced (seeds in or out depending on how hot you like it)
* 2 large garlic cloves, finely diced
* 2-3 tablespoons Tamari sauce (gluten-free soy sauce)
For the miso dressing
* 1½ tablespoon fresh organic miso
* 1 tablespoon Tamari sauce
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon lemon or lime juice
* 1 teaspoon sesame oil (optional)
1. Bring a medium saucepan of water to boil. Add the kale and cook for 1 minute, until slightly wilted. Remove and set aside but reserve the water and bring it back to the boil. Add the soba noodles and cook according to the package instructions (usually about 5 minutes). Rinse under cold water and set aside.
2. In the meantime, pan fry the shiitake mushrooms in a little ghee or coconut oil (about a teaspoon) for 2-3 minutes, until lightly browned on each side. Sprinkle with sea salt and set aside.
3. In the same frying pan, heat more coconut oil or ghee over medium-high heat. Sauté onion and chilli for 2-3 minutes and then add the chicken pieces. Cook 5 minutes over medium heat, stirring a couple of times, then add the garlic, tamari sauce and a little splash of water. Cook for a further 2-3 minutes, stirring frequently until chicken is cooked through.
4. Finally, add the kale and soba noodles and toss through the chicken to warm up.
5.Mix the miso dressing and drizzle over the noodles right at the end of cooking, this way you will keep all those beneficial probiotics in the miso alive and active.
340 calories • 3 of your SIRT 5 a day
Baking the salmon in the oven makes this salad so simple.
Serves 1 • Ready in 20 minutes
1 salmon fillet (130g)
40g mixed salad leaves
40g young spinach leaves
2 radishes, trimmed and thinly sliced
5cm piece (50g) cucumber, cut into chunks
2 spring onions, trimmed and sliced
1 small handful (10g) parsley, roughly chopped
For the dressing:
1 tsp low-fat mayonnaise
1 tbsp natural yogurt
1 tbsp rice vinegar
2 leaves mint, finely chopped
Salt and freshly ground black pepper
1 Preheat the oven to 200°C (180°C fan/Gas 6).
2 Place the salmon fillet on a baking tray and bake for 16–18 minutes until just cooked through. Remove from the oven and set aside. The salmon is equally nice hot or cold in the salad. If your salmon has skin, simply cook skin side down and remove the salmon from the skin using a fish slice after cooking. It should slide off easily when cooked.
3 In a small bowl, mix together the mayonnaise, yogurt, rice wine vinegar, mint leaves and salt and pepper together and leave to stand for at least 5 minutes to allow the
flavors to develop.
4 Arrange the salad leaves and spinach on a serving plate and top with the radishes, cucumber, spring onions and parsley. Flake the cooked salmon onto the salad and drizzle the dressing over.
1/2 of your SIRT 5 a day
Chocolate at breakfast! Be sure to serve with a cup of green tea to give you plenty of SIRTs. The rice malt syrup can be substituted with maple syrup if you prefer.
Serves 8 • Ready in 30 minutes
200g jumbo oats
50g pecans, roughly
3 tbsp light olive oil
1 tbsp dark brown sugar
2 tbsp rice malt syrup
60g good-quality (70%)
dark chocolate chips
1 Preheat the oven to 160°C (140°C fan/Gas 3). Line a large baking tray with a silicone sheet or baking parchment.
2 Mix the oats and pecans together in a large bowl. In a small non-stick pan, gently heat the olive oil, butter, brown sugar and rice malt syrup until the butter has melted and the sugar and syrup have dissolved. Do not allow to boil. Pour the syrup over the oats and stir thoroughly until the oats are fully covered.
3 Distribute the granola over the baking tray, spreading right into the corners. Leave clumps of mixture with spacing rather than an even spread. Bake in the oven for 20 minutes until just tinged golden brown at the edges. Remove from the oven and leave to cool on the tray completely.
1 1/2 of you SIRT 5 a day
Serves 2 • Ready in 15 minutes
1 tsp tomato purée
1 star anise, crushed (or 1/4 tsp ground anise)
Small handful (10g) parsley, stalks finely chopped
Small handful (1Og) coriander, stalks finely chopped
Juice of 1/2 lime
500ml chicken stock, fresh or made with 1 cube
1/2 carrot, peeled and cut into matchsticks
50g broccoli, cut into small florets
1OOg raw tiger prawns
1OOg firm tofu, chopped
50g rice noodles, cooked according to packet instructions
50g cooked water chestnuts, drained
20g sushi ginger, chopped
1 tbsp good-quality miso paste
Place the tomato purée, star anise, parsley stalks, coriander stalks, lime juice and chicken stock in a large pan and bring to a simmer for 10 minutes.
Add the carrot, broccoli, prawns, tofu, noodles and water chestnuts and simmer gently until the prawns are cooked through. Remove from the heat and stir in the sushi ginger and miso paste.
Serve sprinkled with the parsley and coriander leaves.
1 hour 15 mins
1 hour 30 mins
Incredible warming Moroccan spices make this healthy tagine perfect for chilly autumn and winter evenings. Serve with buckwheat for an extra health kick!
1.Preheat your oven to 140C.
2.Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until the onions are softened but not brown.
3.Add the grated garlic and ginger, chilli, cumin, cinnamon and turmeric. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
4.Next add in the lamb chunks. Stir well to coat the meat in the onions and spices and then add the salt, chopped dates and tomatoes, plus about half a can of water (100-200ml).
5.Bring the tagine to the boil and then put the lid on and put in your preheated oven for 1 hour and 15 minutes.
6.Thirty minutes before the end of the cooking time, add in the chopped butternut squash and drained chickpeas. Stir everything together, put the lid back on and return to the oven for the final 30 minutes of cooking.
7.When the tagine is ready, remove from the oven and stir through the chopped coriander. Serve with buckwheat, couscous, flatbreads or basmati rice.
If you don’t own an ovenproof saucepan or cast iron casserole dish, simply cook the tagine in a regular saucepan up until it has to go in the oven and then transfer the tagine into a regular lidded casserole dish before placing in the oven. Add on an extra 5 minutes cooking time to allow for the fact that the casserole dish will need extra time to heat up.
35 – 40 minutes
20 – 30 minutes
125-150 g Raw or cooked prawns (Ideally king prawns)
65 g Buckwheat pasta
1 tbsp Extra virgin olive oil
For arrabbiata sauce
40 g Red onion, finely chopped
1 Garlic clove, finely chopped
30 g Celery, finely chopped
1 Bird’s eye chilli, finely chopped
1 tsp Dried mixed herbs
1 tsp Extra virgin olive oil
2 tbsp White wine (optional)
400 g Tinned chopped tomatoes
1 tbsp Chopped parsley
Prepare all the ingredients before you start. Some people like to remove the stork and scrape the gills from Portobello mushrooms. I’ve made this recipe both ways and personally, I don’t think it really matters, although you can fit more filling in if you scrape out the mushroom, and it’s so delicious, it’s probably worth doing. Once that’s done, put the mushrooms on a lined baking tray and pop them into the oven for ten minutes at 200 degrees.
Fry the garlic and onion in a frying pan until they start to go brown. Add the chopped sun-dried tomatoes, chopped olives, walnut pieces, oregano and breadcrumbs. You can add a little extra oil from the sun-dried tomatoes if things get too dry. Add the mustard leaves. Once the leaves start to wilt, add the vegan feta cheese. The mixture should start to bind as the ‘cheese’ melts.
Put the stuffing onto the mushrooms and put them back into the oven for another ten minutes. Serve with a side salad.
2 tsp Olive Oil
2 Portobello Mushrooms
50g Vegan Feta Cheese
100g Wholemeal Breadcrumbs
1 Red Onion, finely chopped
2 Cloves of Garlic, finely chopped
10g Walnuts, chopped
25g Sundried Tomatoes, chopped
25g Black Olives, chopped
Handful of mustard leaves (or rocket or spinach)
1 tsp Oregano
Salt and pepper
1. Heat the oven to 200 degrees and line a baking tray
2. Remove the stalk and scrape the gills from the mushrooms
3. Spray the mushrooms with a little oil, sprinkle with salt and pepper and put them in the oven for 10 mins
4. Soften the onions and garlic in a little olive oil
5. Add tomatoes, olives, walnuts and oregano and cook for 2 mins
6. Add breadcrumbs and mustard leaves and cook until wilted.
7. Add the feta
8. As the feta melts, the mixture should bind together
9. Place the mixture on to the mushrooms and return to the oven for a further ten minutes
10. Scatter with parsley and garnish with a side salad
Why have a Health Coach?
For some very good reasons! Have you felt you’ve lost your usual zest for life? Perhaps you’re worried about the scales heading inexorably upwards or possibly you’d like to live a healthier life but don’t know where to start?
Health & Wellness Coaching isn’t just for celebrities in glitzy magazines. It’s for every one of us, to help you become the version of ourselves that we want to be.
We can’t change what’s already been written, but together, we can write the story you’d like to see on the rest of the pages in your Book of Life. Health Coaching from Sam Bentall is focused on small, achievable changes that make big differences. It’s all about working with your likes & dislikes and certainly doesn’t impose unrealistic regimes – so start your journey with a no obligation chat with Sam on 07939 235671