Category: Lunch Recipes

Paleo Fennel Seed Bread

Paleo Fennel Seed Bread

Posted on by Nice Asana Wellbeing

Paleo Fennel Seed Bread

I love having a fall back paleo bread for those lazy Sunday’s when all I want is a big plate of poachies on toast. Let’s face it, an eggy breakie is just not the same without something to mop up the yolk!

The fennel in this bread gives it a warming component that is great for digestion.

 

  • 1 cup almond meal
  • ¾ cup flax meal (also known as linseed meal)
  • pinch of salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 3 free range eggs, at room temperature
  • 2 Tbls coconut oil, melted
  • ¼ cup water
  • 1 tsp honey or maple syrup
  • 1-2 Tbls whole fennel seeds

 

Preparation

1. Preheat over at 180C (350 F). Grease a 23 x 13 cm loaf tin or French stick tin as seen below. Line with baking paper.

2. In a large bowl combine almond meal, flax meal, salt, baking powder, baking soda and fennel seeds.

3. Make a well in the center and add eggs, water and honey. Add the melted coconut oil last as it will turn solid on contact with the cool mix. Whisk together immediately to allow even distribution.

4. Pour into desired loaf tin.

– Regular 23 x 13 cm loaf tin: bake for 30-35 minutes – using loaf tin.

– French stick loaf tin: this batter will make 2 medium loaves or one longer loaf and bake for 25 minutes.

5. Cool on a wire rack before serving.

Serving suggestions: The fennel in this bread gives it a savoury flavour that makes it great with soup (try my carrot, ginger & coconut soup) or as a sandwich.

 

 

Rustic Greek Panzanella

Rustic Greek Panzanella

Posted on by Nice Asana Wellbeing

Rustic Greek Panzanella

This is one of the sexiest salads I have ever had! The vibrancy of all the colours coming together makes even the fussiest of salad eaters’ salivate. Full of vitamins and mineral, this antioxidant rich salad will leave you bouncing off the walls with energy!

Serves 4

  • ¼ cup ghee or coconut oil
  • 3 cups roughly torn rustic bread (great for using up day-old bread)!
  • ½ Lebanese cucumber, halved lengthwise and sliced 1cm thick
  • 1 yellow capsicum, seeded and thickly diced
  •  125gpunnet cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced in half rounds
  • 100g feta cheese (if you don’t do dairy this dish is just as satisfying without)
  • Approx. 15 olives, pitted
  • salt to taste

Dressing:

  • ¼ cup red wine vinegar
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • ½ tsp Dijon mustard
  • Salt and pepper
  • ½ cup cold-pressed olive oil

 

Preparation:

1. Heat ¼ cup ghee in a large saucepan. Add the bread, sprinkle with a pinch of salt and toss to coat. Cook over medium heat for several minutes, stirring occasionally, until browned and crisp. Set aside.

2. Place the vegetables in a large bowl and toss.

3. For the vinaigrette combine vinegar, garlic, oregano, mustard, salt and pepper in a jar and give it a good shake.  Add the olive oil and shake to combine.

4. Add the bread, feta and olives into the vegetable mix and pour over the vinaigrette, toss lightly. Set aside for 20 minutes for the flavours to soak into the bread. Season to taste and serve at room temperature.

Serving options: This is to-die as a side with lamb and some tzatziki or simply serve on its own as a main.

Carrot, ginger & coconut soup

Carrot, ginger & coconut soup

Posted on by Nice Asana Wellbeing

Carrot, ginger & coconut soup

This is the ideal soup to sooth your weary bones after a long day. Like a cuddle from the inside out!

 

  • 1 brown onion, finely diced
  • 1/2 a leek, thinly sliced
  • 2 cloves garlic, crushed
  • 2 cm cube grated ginger
  • chilli flakes to taste
  • 1 L vegie stock
  • 8 organic carrots, chopped. I like to keep the peel on because it’s packed full of nutrients but if you can’t get organic peel those babies up to avoid added pesticides.
  • 200ml coconut milk

 

Preparation

1. In a large saucepan sauté the onion, leek & garlic until translucent.

2. Add a 2 cm cube of grated fresh ginger and some chili flakes if you roll that way and cook for another minute or until fragrant.

3. Add the vegie stock and bring to boil. Add the carrots and simmer until tender.

4. Turn off the heat and add the coconut milk.

5. Blend that baby up until smooth and season with salt and pepper.

Drizzle with extra coconut milk and serve with paleo fennel seed bread.