Pineapple Coconut Base
1cup pineapple 1 cup spinach 1 cup coconut milk Ginger 1 lime 1 tbpn nut butter
1cup pineapple 1 cup spinach 1 cup coconut milk Ginger 1 lime 1 tbpn nut butter
1 Cup Frozen berries 1 frozen banana 1 cup coconut yoghurt Tbpn nut butter Maybe coconut water
1 cup spinach 1 small celery stick 1 small cucumber 1 tspn coriander 1.5 cups water 1 tspn ginger 1 tbpn vinegar 1small apple .5 cup ice Things to try Add white pepper More ginger Blend longer Nuts
Ratio nuts to veg 1:1 Really creamy but almost runny mayo Combos Almonds celery cucumber spring onion kewpie dijon lemon juice cucumber rounds
I used a Sous Vide oven for this recipe but a normal oven works juts as well. For full technique instructions see the link below in Notes.
This is not so much a recipe as a way of presenting perhaps familiar food in a different way.
Stir fries are always a 3 stage process – cook the meat and remove, cook the spices, add the vegies and finally add the meat back.
The first of the Summer menus. Still a few oven recipes as the days aren’t quite so hot yet but still plenty of fresh salads. For easy lunch leftovers doubled the pork rib & sauce recipe, and 1.5 times the quiche, and if you make the Pea & Haloumi Fritters on the Sunday you…