No Rice Trout Sushi

Love sushi, but don’t want the carbs?

Us too! Recipe Please! We hear you.

This will satisfy your sushi cravings and some. Yum Yum.

The seaweed can go a little soggy without rice so best to make these and then eat them.

INGREDIENTS

• 10 seaweed sushi sheets

**For the Fish** (Trout OR Salmon)

• 400g trout approx. (2 pieces), baked

• 2 Tbsp of shiracha mayo

• 1 Tbsp kewpie

• 1 Tbsp tamari or gluten free soy

• Salt & pepper

**For the sauce**

• 2-3 Tbsp shiracha mayo

• 1-2 Tbsp kewpie

• 1 Tbsp soy or tamari

• 1 Tbsp rice wine vinegar

• Juice of half a lime

Adjust ingredients to suit your taste.

**For the filling**

• Julienned carrot

• Thinly slice cucumber

• Avocado strips

• Corriander

METHOD

• Bake trout with a drizzle of soy on the skin.

• Peel skin off and mash with the ‘fish’ ingredients in a bowl.

• Mix up the sauce ingredients in a separate bowl.

• On the seaweed sheets; layer the trout mixture, the sauce and fresh filling ingredients and wrap in the seaweed.

• Dip the sushi in the remaining sauce mixture.

Sugar Free Choc Mint Biscuits

Yum Yum. Get your Chocolate fix without the Sugar!

This recipe makes over 30! Get a head start on Easter and make some sugar free options. Treat yourself and the fam!

INGREDIENTS

**For Biscuit**

- 1.5 cup almond flour

- 1/2 cup cashews blended so they are little crunchy pieces

- 2 Tbsp sugarfree maple syrup

- 3/4 cup almond butter

- 2 drops of peppermint essence

**For the Choc**

- 2 packs of dark choc Noshu

- 1/2 Tbsp coconut oil

- 3 drops of peppermint essence

METHOD

- Wearing gloves, mix all biscuit ingredients together and wrap in gladwrap and roll with rolling pin.

- In batches, use a shot glass to cut thing circle pieces.

- Spray baking paper with coconut or olive oil and place the flag circles on the baking paper.

- Bake on 180 for 5 minutes only.

- Refridgerate to cool them and they will harden.

- When they are hard and cold then put the choc chips and coconut oil in a bowl in microwave for 1 minute.

- Remove from microwave and add 3 drops and stir well.

- Line a chopping board with baking paper and individually drop each biscuit in the chocolate and use pull out with 2 fingers and place on baking paper. They will start to harden  as soon as they touch the paper.

- Store in the fridge.

Greek Yogurt Cake

This cake is like a custard! So yummy and so simple. Its sugar free and gluten-free!

INGREDIENTS

• 4 egg yolks

• 4 egg whites

• 4 Tbsp of lakanto sweetner

• 3 Tbsp corn flour

• 500g Greek yogurt

• 1/2 tsp baking powder

• 1/3 cup saltanas

• Xylitol icing sugar (or any sweetener brand that does icing ‘sugar’.

METHOD

• Preheat oven to 170

• In a large bowl mix together egg yolks, lakanto, baking powder and corn flour. Then add and mix in the yogurt.

• In a smaller bowl beat he egg whites until they are fluffy.

• Fold the egg whites into the mixture and stir in the saltanas.

• Line a circle tin with baking paper and spray with oil. Pour the mixture into the tin.

• Bake on 170 for 1 hour. Cover with foil after 30 minutes to prevent the top burning.

• Option to sprinkle with icing ‘sugar’.

SALAD TRICKS #3 Toppers and Base!

Summer time is Salad Season!

Well any time of year is salad season really. We Love Salad! If you haven’t seen our previous 2 posts on Salad Tricks then check them out here and here. Sometimes the simple things really make a salad look fancy! These things also add to maximum flavour and you can make them and store them for your week ahead. Today we have 4 salad ingredient tricks for you add to your next creation.

1. Shaved Zucchini

It’s actually just that simple. Shave the zucchini with a peeler. It’s a nice way to enjoy a raw veg. It adds to the fancy look of your salad and gives a different shape and texture, which always makes a salad fun.

2. Balsamic Roasted Beets

Again, super simple. Peel your beets and either roast them whole or cut into cubes (both works well). Drizzle with balsamic and roast on 180 until they soften (pierce with a knife to check). Do a batch at the start of the week!

3. Spiced Roasted Chic Peas

Pour a can of strained chic peas in a bowl and sprinkle on cumin, paprika, cinnamon, garlic powder and salt flakes. Roast on 180 for approx. 15 minutes. These are also a yummy snack by themselves!

4. Beetroot Labneh

Line your plate with this super impressive and delicious creation and you won’t have any need for a dressing. It looks so creative and pretty too! This one needs overnight prep: Place a metal spaghetti strainer over a saucepan and line the strainer with clean chux cloth or cheese cloth. Put all the yogurt on the cloth. (In this case 500g). Cover with gladwrap and leave in the fridge overnight. All the liquid drains from the yogurt. The next day blend in 200g beetroot, 1tsp horseradish and 1/2 tsp crushed garlic. Sooooooo good with salmon or falafel!

We hope you enjoy these and may all of your salads be a delight to look at :)

CURED SALMON SPREAD FOR XMAS!

Impress your family this Christmas with this amazing spread! It’s perfect for that mid-morning, present opening, mimosa drinking part of the day!

I made this last year and will be making it again this year. Everyone loved it. And it’s not to heavy a snack - won’t kill the lunchtime vibe.

You do need to start preparing 2-3 days before Xmas. But preparation is actually very quick and easy. The end result is very delicious and super impressive. Check out the recipe below. You could also use trout and you can mix up the sides with what you prefer. I found this combo to be perfect though :)

GIN BEETROOT CURED SALMON with HORSRADDISH LABNEH and PICKLED SIDES!

INGREDIENTS

- 800-1kg of salmon (skinned and boned)

- 10 Tbsp rock salt

- 6 Tbsp raw sugar

- 1 bunch of dill finely chopped

- 1 bunch of taragon, finely chopped

- 2 beetroots, grated

- Zest of 1 lemon

- 1/2 cup of gin (or vodka)

SIDES

- Cubed beetroot

- Cut up cucumber

- Avocado

- Pickled onions

- Lemon slices

- Cornicions

- Crackers and pita or wraps (toasted)

- Dill for garnish (1/2 punnet)

YOGURT

- 500g of Greek yogurt

- Horse radish cream

- Salt & pepper

- 1/2 punnet of dill finely chopped

METHOD

- The fish needs to cure for 48-72 hours. So for Xmas I like to prepare it on the evening of the 22nd so it’s ready for morning of the 25th.

- The yogurt needs to drain for 1 day so I like to prep that morning of the 24th.

- For the salmon: find a dish that the salmon will fit snuggly in. Spread half the salt and sugar into the bottom of the dish. Add half the dill, tarragon, beetroot, lemon zest and gin.

- Place the salmon on top and add the other half of ingredients.

- Cover with cling wrap and weigh down with something heavy; like cans from the pantry. Leave in the fridge for 48-72 hours. (In this case it’s 60 hours).

- Remove from the fridge and use a spoon to scrape the mixture off the fish. Rinse well and pat dry with paper towel.

- Thinly slice the salmon and arrange on platter with the sides and the yogurt.

TO PREP YOGURT

- Place a metal spaghetti strainer over a saucepan and line the strainer with clean chux cloth or cheese cloth. Put all the yogurt on the cloth. Cover with gladwrap and leave in the fridge for 24 hours. All the liquid drains from the yogurt.

- Transfer the yogurt to a bowl and add horseradish and dill and salt and pepper, taste to know how much horseradish to add (a little at a time).

Have the best Xmas everyone!