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wholesome recipes

Picture

Coconut Fish Parcels​

serves 4

Ingredients:

* 4 portions of fresh fish, (I often use blue grenadier)

* small can coconut cream

* 1 tsp minced fresh ginger

* 1 tbsp fish sauce

* 1/2 tsp of sugar, (optional)

* 1 lemon, juiced

* fresh red chillies

* sliced spring onions

* 8 kaffir lime leaves, whole, (or strips of lemon or lime peel)

* 1 sml bunch fresh coriander chopped

Method:

- Lay the fish onto large individual pieces of aluminium foil or banana leaves

- In a bowl combine the next 5 ingredients and spoon over fish

- artistically sprinkle the following 4 ingredients on fish and wrap parcels.

- cook in a 200 degree oven for about 20 min - serve over steamed rice with lightly steamed or stir-fried veg.

very yummy and saucy!



​Baked Polenta - my baby son’s favourite!
serves 4

Ingredients:

*  250grams instant polenta

* 1onion sliced thinly

* 2 cloves garlic chopped finely

* sprigs of rosemary and oregano, fresh or dried + parsley and thyme if availabe

* 2 big handfuls of chopped black olives (optional)

* olive oil

* 375ml carton of liquid vegetable stock

  

Method:

- Generously oil a large baking dish or 2, depending on desired thickness.

- In a large heavy based pot gently caramelise onions with some olive oil, adding

garlic and herbs when nicely brown

- Add 800ml of water and the stock and turn to high heat

- When boiling, whisk in polenta in a steady stream so there are no lumps

- Let bubble, stirring constantly until polenta is soft, not hard and grainy. Approx

5-10 mins. Be careful, bubbling polenta is like hot lava!

- Fold in chopped oviles (if using)

- Tip cooked polenta onto tray/s and spread flat, drizzle w more olive oil

and place in fridge to cool

- when completely cool and set slice polenta into desired shapes: thick fingers,

triangles, large rectangles... and place on an oiled baking tray

-pop into a moderate oven (200 degreees C) until lightly browned and crispy. Serve immediately.

*Notes - Any unbaked polenta keeps well for 3 days in the fridge and can be baked

whenever you fancy. - Serve with a tray of mixed roasted veg: pumpkin, fresh tomato, carrot, parsnip,
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​Mint and Pea Pilaf



serves 4

Ingredients:

* 2 cups of brown rice *1 cup frozen or fresh green peas

* 200g goats fetta or roasted almonds (for dairy free)

* 1 1/2 cups finely chopped silverbeet or spinach

* 3/4 cup chopped fresh herbs (last night I used fennel fronds, parsley and mint)

* Extra virgin olive oil to serve

Method:

- Rinse the rice then drain add to a large saucepan w 3 1/2 cups of water. Bring to

the boil and put the lid on. Simmer gently for 18-20 mins until almost soft.

- Add the greens and peas, replace the lid and cook a further 3-5 mins until just done.

- Tip the rice into a serving bowl and fold through fresh herbs and crumbled fetta.

- Season and drizzle with the olive oil
Picture

​Rice Paper Rolls - These are heavenly!



serves 4  

Ingredients: 

* 1 pkt of round rice paper sheets

* 1 pkt of very thin rice vermicelli noodles

* 2 medium sweet potatoes - grated

* 375g tofu (not silken) -  cut into thick sticks OR peeled cooked prawns (australian if possible)

* 1 lebanese cucumber - cut into matchsticks

* 1/2 a pkt of fresh bean sprouts - washed

* some mint, viet mint and/or basil leaves

Dipping Sauce:

Combine in a small bowl and stir:

* 1 tbsp vinegar, i use apple cider

* 1 tbsp soy sauce

* 1 tbsp fish sauce (if you have it)

* 1/2 tsp sugar

* 1 small hot chilli :)

* 2 tbsp hot water

 Method:  

the idea is to pepare each ingredient and pop them on little plates so everyone can "roll their own"

* spread the sweet potato on a roasting tray and roast at high heat until it becomes drier and crispy on the edges. you will need to toss it a couple of times during roasting. place in a serving bowl and set aside.

* in a frypan fry the tofu sticks in a little olive oil until lightly brown on 2 sides. Place tofu in a bowl and sprinkle with either soy sauce or oyster sauce. set aside. arrange prawns in  a bowl (if using).

* arrange the salad veg and herbs on a small platter and set aside.

* half fill a large kitchen bowl w warm water and place it on the dinner table along w all the other dishes, rice paper sheets and dipping sauce.

* Now for the fun part! place a rice paper sheet  in the warm water until pliable, lay it on your plate and place a little of each filling on top. roll it up, remembering to tuck in the sides. 

*dip and enjoy!
© Eluvi Natural Health Care, 2015
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