Quick Pickled Onions

Yield: 1 cup

3/4 cup apple cider vinegar
2 tsp sea salt
3 tbsp maple syrup
1 bay leaf
4 whole cloves
1 red onion, thinly sliced

1. In a saucepan, combine the vinegar, salt, maple syrup, bay leaf, and cloves and bring to a gentle boil over medium high heat.
2. Add the onion, stir, and remove the pan from the heat.
3. Let the onions cool at room temperature, or transfer it all to a glass jar and put them in the fridge to speed the process along.


https://www.mynewroots.org/site/2012/08/sprouted-kitchens-toasted-millet-salad-with-arugula-quick-pickled-onions-and-goat-cheese/

Tandoori Chicken

Yield: 4 servings

4 cloves garlic, minced
7 cm piece of ginger, minced
1 fresh red chilli, deseeded and thinly sliced
juice of 1/2 lemon
3/4 cup yogurt
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp garam masala
salt and pepper
fresh cilantro, to garnish

1. In a large bowl, combine the garlic, ginger, chilli, lemon juice, yogurt, and spices. Mix well to combine. 

2. Add the chicken and stir to coat. Cover with plastic wrap and place in the fridge to marinate for about 12 hours.

3. Preheat the oven to 400F. Place parchment paper in a large roasting tray.

4. Place the chicken on the prepared tray and bake for 30 minutes or until cooked through.

5. Garnish with cilantro leaves before serving. Serve with steamed rice and raita.

http://www.jamieoliver.com/recipes/chicken-recipes/tandoori-chicken/

Tahini Ginger Sauce

Yield: 1 cup

3 tbsp tahini

1 tbsp peeled and finely grated ginger

1 tsp pressed garlic

3 tbsp raw honey

1 tbsp water

3 tbsp tamari

1/4 cup toasted sesame oil

1. Combine all ingredients in a blender. Mix on high speed until sauce is smooth.


http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/

Tahini Ginger Quinoa Bowl

Yield: 2-3 servings

1 cup quinoa
2 cups water
1 1/2 cups small cubed sweet potato
1 tbsp olive oil
1 cup finely chopped onions
1 cup chopped kale
2 cups fine chopped purple cabbage
1 tbsp chopped green onion
1 tbsp sesame seeds

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a small pot, combine quinoa and water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat.

3. Peel sweet potato and cut into evenly-sized cubes. Roast in oven for 15 to 20 minutes, or until tender. 

4. In a medium pan, heat olive oil over medium heat. Add onions and saute until translucent.
5. Add kale and cabbage and saute for 3 to 5 minutes, or until vegetables are tender but still have some crunch. 

6. Remove vegetables from heat and mix with quinoa.

7. Top with green onions and sesame seeds. Serve with tahini ginger sauce.

http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/

Marinated Cucumber Salad

Yield: 2 servings

1/3 cup rice vinegar
2 tbsp tamari
1 tbsp maple syrup
1 tbsp sesame oil
1 English cucumber, thinly sliced on a mandoline

1. Mix all ingredients except cucumber together. Stir to combine.
2. Toss cucumber with dressing.
3. Marinate for at least one hour. Serve chilled.


http://www.foodnetwork.com/recipes/valerie-bertinelli/marinated-cucumber-salad

Baked Egg White Cups

Yield: 12

coconut oil spray
3 cups spinach
3 roma tomatoes, diced
salt and pepper
3 cups egg whites


1. Preheat oven to 350F. Spray 12 muffin cups with coconut oil spray.
2. Place 1/4 cup of spinach in each muffin cup.
3. Place 1/4 of a tomato in each muffin cup.
4. Season each muffin cup with salt and pepper.
5. Pour 1/4 cup of egg whites into each muffin cup so the liquid fills the cup to the brim.
6. Bake for 15 minutes or until egg whites are cooked through.
7. Let cool, then loosen sides of egg whites from muffin tin with a knife. Gently lift each egg white cup out of the tin.

Green Curry Chicken

Yield: 4 servings

Curry Paste:

2 jalapeno peppers, deseeded

2 tbsp ginger, finely grated

1 small bunch cilantro, roughly chopped

1 stalk lemongrass, roughly chopped

4 kaffir lime leaves, roughly chopped
1 lime, zest & juice

2 tsp ground coriander

1 tsp ground cumin
1/2 tsp salt

1/2 tsp black pepper

2 tsp fish sauce

2 tbsp olive oil

Curry:
1 tbsp coconut oil
6 chicken thighs, thinly sliced

1 can coconut milk

1 cup water (or onion/garlic free stock)

1 carrot, sliced

1 red pepper, diced largely
1 green pepper, diced largely
1 Japanese eggplant, diced largely

2 tsp maple syrup
1/2 cup green peas
lime, to garnish
cilantro and Thai basil, to garnish

1. To prepare curry paste, place all ingredients in a food processor. Process until smooth.

2. Heat a large saucepan over medium heat. Melt coconut oil and add the curry paste. Cook for 2 minutes.

3. Add the chicken and stir well to cover with the curry paste.
4. Add the coconut milk and water. Reduce to a low simmer.
5. Add vegetables. Simmer on a low heat for around 20 minutes or until the sauce has thickened.
6. Add maple syrup and green peas. Cook for 2 more minutes.
7. Serve with steamed rice, a wedge of lime, and fresh cilantro and Thai basil leaves.


http://www.fructosefriendlychef.com.au/low-fodmap-green-chicken-curry/