PEA-CHIA PARFAIT

PEA-CHIA PARFAIT

SERVES 
This is both a vegan and paleofriendly recipe, packed with anti-inflammatory Omega-3s and which both fills you up and helps you to banish the bloat

INGREDIENTS

3 tbsp chia seeds
1 cup coconut milk
½ tbsp honey
280g Greek yoghurt
2 peaches (or nectarines if you prefer), diced
2 tbsp sliced almonds

METHOD
1 Combine the chia seeds with the coconut milk and honey and refrigerate overnight.
2 In the morning, mix together with the yoghurt.
3 Fold in the fruit and nuts.
4 Serve with an additional drizzle of honey, if desired.

ONE-POT FRENCH TOAST

ONE-POT FRENCH TOAST

SERVES 

Enjoy this popular dish as a family without breaking a sweat
INGREDIENTS

1 loaf stale bread
6 eggs
1¾ cups milk
¼ cup cooking cream
¾ cup sugar
2 tbsp vanilla extract
½ cup all-purpose flour
½ cup brown sugar
1 tsp cinnamon
½ tsp salt
115g butter, cubed
1 punnet fresh raspberries Maple syrup

METHOD
1 Grease a 22cm x 23cm baking pan.

2 Tear the bread into chunks and place them into the greased pan. Mix together the eggs, milk, cream, sugar, and vanilla extract and pour the mixture evenly over the bread. Scatter about half the raspberries on top of the mixture.

3 In a separate bowl, mix together the flour, brown sugar, cinnamon and salt.

4 Add the butter and mix until  the batter comes together. Sprinkle the flour and sugar mixture evenly over the top of the bread mixture. Place in the refrigerator overnight.

5 In the morning, preheat the oven to 180C.

6 Bake for 45 to 60 minutes, until golden brown.

7 Serve with more fresh berries and maple syrup.

CHERRY AND CARAMELISED ALMOND ICE CREAM

CHERRY AND CARAMELISED ALMOND ICE CREAM

INGREDIENTS

800g ripe cherries

170g caster sugar, plus 4
tbsp extra for the almonds
600ml whipping cream
½ tsp almond extract
2 tbsp icing sugar
1L vanilla custard, shopbought
or homemade and
cooled
A drizzle of oil, for greasing
40g toasted flaked almonds
1 tbsp butter

METHOD

1 Remove the stalks and stones
from 600g of the cherries and
then roughly chop.

2 Place them into a medium
pan, add 170g caster sugar,
and then cook very gently for
10 minutes until the sugar
melts. Turn up the heat a little,
then simmer for 15 minutes
until the fruit has softened
and the mixture becomes a
chunky syrup. Allow to cool
completely.

3 In a large bowl, combine
the cream, icing sugar and
almond extract. Whip the
mixture until it just holds its
shape. Fold in the cooled
custard, then transfer the
mixture to an ice cream
machine and churn until you
achieve a thick consistency.

4 For the caramelised almonds,
line a baking sheet with
parchment.

5 Place the almonds, unsalted
butter and 4 tablespoons
of sugar in a pan, swirling
frequently, for about five
minutes.

6 When the sugar starts to melt
and the mixture turns into an
amber caramel, stir and mix
thoroughly until all the nuts
are coated.

7 Transfer immediately onto a
sheet of parchment paper.
Allow to cool slightly before
breaking into smaller pieces.
Transfer the mixture to a
Ziploc bag and crush with a
rolling pin.

8 Place the ice cream into a
suitable container for freezing,
greased with a little oil.

Add drizzles of the syrupy
cherries and incorporate the
caramelised almonds, rippling
through the ice cream using
a knife. Freeze for at least
6 hours, or for best results,
overnight.
9 Serve with whole cherries, to
garnish.

SPICY CHILLI PASTA WITH ALMONDS AND CHICKPEAS

SPICY CHILLI PASTA WITH ALMONDS AND CHICKPEAS

INGREDIENTS
1 tbsp olive oil
3 garlic cloves, chopped
1½ L vegetable or
chicken stock
½ tsp crushed red chilli
flakes
Salt, to taste
500g thin whole wheat
spaghetti
1 can chickpeas, drained
and rinsed
1 cup flat leaf parsley,
chopped
¼ cup roasted unsalted
almonds, chopped
½ cup grated Parmesan

METHOD
1 Heat the oil in a saucepan,
set over a medium-high
heat.
2 Stir in the garlic and sauté
for one minute.
3 Add the stock, chilli flakes
and 1 teaspoon salt. Bring
to the boil.
4 Add the pasta and cook,
stirring occasionally, until
the stock has almost been
absorbed and the pasta is
al dente, about 6 minutes.
5 Stir in the chickpeas,
parsley and chopped
almonds.
6 Garnish with a sprinkle of
Parmesan.