100ml olive oil
3 large aubergines, cut into 2cm cubes
2 long shallots, chopped
4 large plum tomatoes, chopped
2 tsp capers, soaked if salted
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine nuts and basil leaves
For the bruscetta
8 slices ciabatta
olive oil, for drizzling
1 garlic clove
Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side
1 bunch fresh asparagus (stalks approx same thickness)
1 tablespoon oil
freshly ground black pepper
1 tablespoon balsamic vinegar
Prepare asparagus by washing and snapping off tough end. Heat oil in frying pan. Add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus. Remove from heat and cover for a few minutes to let flavours develop.
10 Dates (pitted)
2 C coconut
½ t Vanilla Bean Powder (or paste or essence)
1 pinch salt
2 T Maple Syrup
Blend all ingredients until combined, roll into balls.
Keep in the fridge in an airtight container.
1 tablespoon peanut oil
2 bunches bok choy, washed, quartered
2 garlic cloves, thinly sliced
1 tablespoon honey
2 tablespoons soy sauce
1/4 teaspoon sesame oil
Heat oil in a large wok over high heat. Swirl to coat. Add bok choy. Stir-fry for 2 minutes or until just wilted. Add garlic, honey and soy sauce. Stir-fry for 2 to 3 minutes or until bok choy is just tender. Remove from heat. Toss through sesame oil. Serve.
Ingredients (makes 8 fritters)
1 medium sized broccoli
3 garlic cloves, finely chopped
1 small bunch of parsley, chopped
150 grams of gluten free flour or buckwheat flour (put an extra 50 grams aside in case mixture is too wet)
80 grams of feta cheese
1/2 cup of pine nuts
Salt and pepper
Dash of olive/coconut oil
1. Chop up the broccoli finely and steam for 5 minutes.
2. Beat the eggs in a bowl and add the flour, garlic, salt and pepper and parsley.
3. Chop up the feta cheese into small cubes and place into the mixture.
4. Place the pine nuts in a fry pan on a low heat and gently roast for 4-7 minutes or until pine nuts are slightly golden. Once cooked add them to the mixture.
5. Before adding the broccoli into the mixture make sure it is finely sliced. I found that I needed to add an extra 50 grams of flour to the mixture as it was too wet.
6. Heat a large frying pan over moderate heat and add a dash of oil.
7. Scoop 1 large tablespoon of mixture into the frying pan, then flatten it slightly with a spatula. The mixture should make around 8 fritters. Cook the fritters for 2-3 minutes on each side, or until golden.
8. Place fritters onto a paper towel to soak up any excess oil.
9. Drizzle with lemon juice before serving. Enjoy!