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Aubergine Dip
Aubergines are a great source of dietary fibre as well as being a good source of vitamins B1, B6 and potassium. A small serving of this aubergine dip with plenty of Crudités is a welcome healthy addition to any picnic.
Aubergine dip
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
2tbsps per serving
Ingredients
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
2tbsps per serving
Ingredients
Aubergine dip
Instructions
  1. Heat oven to 200 degree C. Wash aubergine. Cut a shallow slit down one side of aubergine Place in a baking dish. Place aubergine on lower oven rack and bake 40 minutes. Move to upper oven rack and bake 5 to 10 minutes more to char the skin.
  2. Let aubergine cool until easy to handle. Peel the skin off and discard.
  3. Place the aubergine flesh in a food processor. Add the tahini, olive oil, lemon juice, salt and red pepper flakes. Pulse until smooth.
  4. Pour into a serving dish, and sprinkle with the smoked paprika and parsley. Serve with Crudités. A low-FODMAP serving size is two tablespoons!
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Garlic, Turmeric & Lemongrass Prawns
Thai inspired, these prawns are quick and healthy and always a hit when I host a BBQ. Garlic, turmeric and lemongrass go beautifully together!
prawns
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Dipping Sauce
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Dipping Sauce
prawns
Instructions
  1. Blend the marinade ingredients and marinate the prawns for as long as you have, preferably overnight.
  2. Cut the lemongrass stalks diagonally (so you get about 3 strips from each stalk).
  3. Skewer each marinated prawn, using a knife to help make an incision if necessary. 
  4. Blend the ingredients for the dipping sauce, including the coriander stalks, but not the leaves.
  5. Add the prawn skewers to the barbecue, giving them 1-2 mins to cook though. Serve with the dipping sauce and garnished with fresh coriander. 
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Kohlrabi Slaw
Kohlrabi is one of the ugliest vegetables I know. It looks like it should be a root vegetable but it is, in fact, a brassica – part of the same family as broccoli and kale. You can eat all parts – the bulb and the leaves – both raw and cooked. It is delicious steamed, sautéed, roasted, in soup or stew, or eaten raw. • To roast, steam the bulb for 5 minutes, then roast for 45 minutes. • Steam (up to 12 minutes). • Stir fry (up to 6 minutes). • The leaves can be cooked like cabbage.
Prep Time 30 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Very thinly slice the kohlrabi using a mandolin or a very sharp knife, then cut into strips.
  2. Tip into a bowl and combine with the spring greens, spring onions and 1-2 tsp sea salt.
  3. Set aside for 30 mins to allow the salt draw out any excess liquid from the vegetables.
  4. While you wait, mix together the mayonnaise, horseradish and black pepper.
  5. Rinse the vegetables and squeeze out any excess water with a clean cloth, then tip into a bowl.
  6. Add the radishes, dressing and lemon juice, and toss everything together.
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Cashew Nut Cream
Raw, vegan, dairy free alternative to cream
strawberries and cream
Course Topping
Cuisine Dairy Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 2-8 hours
Servings
people
Ingredients
Course Topping
Cuisine Dairy Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 2-8 hours
Servings
people
Ingredients
strawberries and cream
Instructions
  1. Soak the cashew nuts in filtered water for at least 2 hours, but preferably overnight for around 8 hours
  2. Drain and rinse the cashews and blend them - you can add clean filtered water a tablespoon at a time to get a thinner cream or blend without to get a thick cream
  3. Blend in 1-2 teaspoons of vanilla essence (or your vanilla pod) and 1 tbsp of maple syrup, honey or 2 soaked and pitted dates to sweeten
  4. Store in fridge in a glass jar for up to a week (if it lasts that long!)
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Creamy "Smoked" Dairy Free Raw Vegan Cashew Cheese
Quick, easy, tasty, dairy free vegan and raw (!) "cheesy" alternative for dipping or spreading
Course Apperitif
Cuisine Vegan
Cook Time 15 minutes
Servings
small tub
Ingredients
Course Apperitif
Cuisine Vegan
Cook Time 15 minutes
Servings
small tub
Ingredients
Instructions
  1. Drain and rinse the soaked cashews and place in blender.
  2. Blend the cashews with the juice of 1 lime until smooth and creamy (you may need to add a tiny bit of filtered water if your blender is not powerful).
  3. Add all the other ingredients and blend well.
  4. Serve with some celery and carrot sticks for dipping.
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