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80g white basmati rice, rinsed and drained 2 tbsp olive oil 1 large onion, diced 2 garlic cloves, finely chopped ½ tsp white pepper ½ tsp freshly grated nutmeg 1 litre chicken or vegetable stock 150g green leaves or your choice; spinach, kale, sorrel, watercress or rocket 1 handful coriander leaves ½ tsp ground cumin 1 tsp caster/granulated sugar juice of ½ lemon salt and freshly ground pepper 4 tbsp sour cream or crème fraiche, to swirl in at the end. Crusty bread to serve. Pour into bowls and swirl with sour cream or add a dollop of crème fraiche. Serve immediately with thick crusty bread. Follow Us On Instagram. 4 Eggs 1 Cup red Quinoa, 1 bunch Asparagus handful of Spinach, 1 small bunch Parsley Juice of ½ lemon large pinch of Chilli flakes to decorate. 2 tbsp mirin 1 tbsp tamari 1 tsp finely grated ginger 1 tsp sesame seeds 1 small clove garlic, peeled and crushed 4 spring onions, finely sliced, plus extra to serve. Method: 1. Mix together the coconut oil and the cacao powder and stir together until the powder is fully combined then add in the agave nectar. Remove the chocolate from the Freezer and break up into shards. The Only Way is Essex - Series 17. Meanwhile bring a pan of water to a light simmer. Crack each egg into a small bowl or cup and gently tip into the simmering water and leave for 2\-3 minutes. Remove with a slotted spoon and serve on top of the quinoa. Carefully lower the greens into the pan with the coriander/cilantro, cumin, sugar and lemon juice. Then simmer for a further 4 minutes. Season generously with salt and pepper. For the Banana & Date Oat cookies (Makes 10-12): 125g Gluten free oats 2 ripe Bananas 1 tbsp Coconut oil, melted. plus extra for lining the tray 4 tbsp Maple syrup 4 tbsp Almond butter 6 soft pitted Medjool Dates, chopped. Be Tasty - Kimberly Wyatt - Miso Cod. Method: 1. Place the quinoa into a fine-mesh strainer and rinse thoroughly. 2. Then place the quinoa in a saucepan and add 2 cups of water. Bring to a boil. 3. Place a lid on the pan, lower the heat and simmer for 10- 15 minutes or until the water is absorbed and the quinoa is tender. Using a fork fluff the quinoa so it separates. 4. Heat a drizzle of oil in a pan and add the asparagus, turn regularly for about 5 minutes on a high heat adding a large squeeze of lemon, a pinch of salt and pepper. Be Tasty - Lisa Snowdon - Wholemeal Treats. Add the drained noodles and vegetables to the dressing and toss to combine. Divide the noodles between two serving bowls, top with the cod and scatter over some sliced spring onions. Method: 1. Preheat the oven to 200°C and brush a baking tray with coconut oil. Meanwhile chop up the parsley and spinach. Add the noodles to the other pan of water, cook for 2 minutes then add the edamame beans and cook for a further 4 minutes. When the asparagus is done chop into small chunks and mix together with the quinoa adding the spinach and the parsley. The Real Housewives of Beverly Hills. Spoon golf ball sized dollops of the mixture onto the tray and press lightly on top to flatten slightly. Ingredients: 2 tbsp white miso paste 2 tsp mirin 1 tsp finely grated ginger 2 pieces cod fillet, approx. 175g each. For the Juice (for 1 large glass): 2 Carrots 1 piece of ginger 3 sticks of celery 2 apples. Using a juicer, juice all the fruits and vegetables and enjoy. Add more cacao powder or agave nectar depending on your taste preference. **For the noodles:** Heat the oil in a deep pan and fry the onion and garlic over a medium\-low heat until the onion becomes translucent. Add the pepper, nutmeg and stock. Add the rice, bring to the boil, then simmer over a medium\-low heat for 10 minutes. Break up the raspberries into small pieces and spread evenly over a greaseproof lined baking tray \(10cm x 5cm\) and pour the chocolate over the raspberries. Dinner Date. Poached Eggs with Quinoa, Asparagus and Spinach. Put the trout fillet, flesh\-side down, in the mixture, cover and for best results refrigerate for at least 2 hours. Place into the oven for 20 minutes, or longer if you would like them more golden. Mix everything together and then add the oats making sure to completely cover the oats with the mixture. Where to find ITVBe. Meanwhile combine the ingredients for the dressing in a large bowl. Preheat the oven to 200C/400C/Gas mark 6. Serves 2. In a heavy based pan, bring 1 litre water to the boil over a high heat and add the rice. Return to the boil, then turn the heat down to medium and simmer brightly for about 8 minutes until the rice is almost tender. Drain and rinse with cold water to stop the cooking process. ITVBe. Transfer the fish with the juices into the foil tent. Bring the foil sides up and seal the fish into a parcel. Put the casserole dish in the oven and bake for 15\-20minutes. Ingredients: ½ tbsp olive oil 1 garlic clove, crushed 4 juniper berries, crushed grated zest and juice of 1 ½ limes 2 tsp ground coriander 1 tsp chopped coriander leaves, plus extra to serve 3 tbsp gin 5 tbsp tonic water 4 x 125g trout fillets 200g new potatoes to serve 1 lime, cut into wedges salt and freshly ground black pepper. In a bowl mash the bananas, add the melted coconut oil, the maple syrup and the almond butter and the chopped dates. **For the dressing:** Remove the foil tent from the oven and open it up. Carefully spoon the cooked new potatoes around the sides of the fish into the juices. Sprinkle with a few coriander leaves, grind a little black pepper over the top and dot with lime wedges to serve. Bring two pans of water to the boil and sit a bamboo steamer, lined with greaseproof paper, on top of one of the pans. Sit the fish in the steamer, cover with a lid and steam for 10 minutes. Select a shallow heatproof casserole dish and create a foil tent into which you can fit the four trout fillets. Bear in mind there should be enough foil to tent over the fish and to seal. Be Tasty - Nisha Katona and Billie Faiers - Green Soup. For the Homemade Raspberry Chocolate (Makes1 bar): 4 heaped tbsp Coconut Oil, melted 3 - 4 tbsp Cacao Powder 1 - 2 tbsp Agave Nectar 100g Frozen Raspberries. Method: 1. Put the oil, garlic, juniper berries, lime zest and juice, ground coriander, coriander/cilantro leaves and gin and tonic in a mixing bowl and season with salt and pepper. Sprinkle with dried chilli flakes to finish. Method: 1. Combine the miso, mirin and ginger in a bowl, add the cod and toss to coat. Cover and chill for 2 hours. Be Tasty - Nisha Katona and Samantha Faiers - Gin and Tonic Trout. Miso Steamed Cod with Black Noodle Salad. Now the simple drama. Remove the pan from the heat and plunge in a stick/immersion blende. Pulse until you have a thick, smooth consistency. For the Brunch: (serves 2) 150g black rice soba noodles 80g edamame beans 100g baby pak choi, leaves separated. Be Tasty - Lisa Snowdon - Hungover Brunch. Place the tray in the Freezer for at least 15 minutes. Add the pak choi, cook for 30 seconds then drain.

 

 

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