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Calcium Packed Bean Salad (Serves 6)

Ingredients: –

*** Why is this recipe packed with calcium? By adding the chia seeds, you’ll be getting 15 grams of fibre which helps to curb your appetite and they are packed with bone-strengthening calcium too.

Add to this… The white kidney beans are rich in antioxidants and can help guard against cancer, chronic disease, ageing and obesity.

  • 1 Lemon, zested and juiced
  • 1 Tbs Dijon mustard
  • 1/2 Tbs dried thyme
  • 2 cloves of garlic crushed
  • 1 cup of olive oil
  • 3/4 cup of apple cider vinegar
  • 1 cup of cooked white kidney beans (try amazon)
  • 1 cup of diced tomatoes
  • 1 cup of diced onion
  • 1 cup of diced cucumber
  • 1/2 cup of diced celery
  • 1/4 cup of green pepper
  • 1/4 cup of red pepper
  • 3 tablespoons of chia seeds
  • 1 large back of mixed lettuce leafs

In a blender, make up the dressing as follows:-

Add to the blender lemon zest, dijon mustard, garlic, thyme and the olive oil. Blend well, add in the apple cider vinegar and also any salt or pepper to taste and blend again. Set aside.

In a large bowl mix everything together else and then toss the salad with as much dressing as you desire. Serve immediately. Any remaining dressing can be stored in an air-tight container.

 

Cauliflower Special Fried Rice (Meat-Free) (Serves 6)

Did you know that cauliflower is packed with phytonutrients which help the enzymes in your liver to speed up detoxification and with detoxification comes weight-loss. 

 

Ingredients:-

4 cups of pre-cooked brown rice
3 cloves of garlic minced
1 onion finely chopped
4 spring onions/scallions sliced
3 tablespoons Soy Sauce
2 tablespoons Vegetable stock
1/2 cup of asparagus sliced
1/2 cup of mange-tout sliced
1/2 cup of petit-pois peas
1/2 head of cauliflower chopped into tiny floret pieces (or grated)
2 Tbs coconut oil
2 Tbs fresh chopped parsley

  1. In a large frying pan or wok, heat the coconut oil and salute the onion, asparagus, garlic, mange-tout, peas and chopped cauliflower until al-dente (just cooked through but with a crunchy bite)
  2. Increase the heat and add the rice and spring onions.
  3. Add the soy sauce and vegetable stock and heat  until heated through, ensuring you keep stirring.
  4. Transfer to a serving dish and stir in freshly chopped parsley. This can be served hot or cold.

Jilly’s Nut Roast En Croute

Serves 8

Ingredients

  • 1lb Flaky or Puff Pastry
  • 1 Egg beaten (for glaze)
  • 2 large onions peeled and finely chopped
  • 50g/20z goats butter or coconut oil
  • 225g/8 oz chopped chestnuts
  • 225g/8 oz mixed brazil/walnuts/hazelnuts
  • 225g/8 oz fresh wholewheat or granary breadcrumbs
  • 1 teaspoon dried/fresh thyme
  • 1 teaspoon dried parsley/fresh parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons soy sauce
  • 2 eggs (optional)
  • 2 cloves garlic finely chopped
  • 1 packet of sage & onion stuffing
  • 1 dessert spoon vegetable bouillon or 1 vegetable stock cube
  1. Preheat oven to 200 c / 400 f / Gas 6
  2. Saute onion in coconut oil/goats butter until slightly soft
  3. Make up the stuffing mix and let rest for a while.
  4. Mix onion and crumbled vegetable stock cube with the rest of the nut roast ingredients in a large bowl. Ensure you mix really well.
  5. Season with salt and pepper to taste ( I use 1 teaspoon crushed black pepper & 1 tsp of kosher salt)
  6. Roll out pastry onto a floured board to form a 30 x 35 cm / 12 x 14 inches rectangle, then place on to a non-stick or parchment lined baking sheet.
  7. Form a sausage with the stuffing and place in the middle of the pastry.
  8. Pile the nut roast mixture over the stuffing to cover it.
  9. Fold up the ends of the pastry to close in the bottom ends of the nut mixture.
  10. Roll over the sides to completely encase the nut mixture.
  11. Score the top to create a lattice pattern.
  12. Make two small steam-holes on top of the pastry.
  13. Decorate with further pastry trimmings.
  14. Brush with beaten egg and bake for 30 minutes until crisply.
  15. Serve with cranberries and fresh thyme sprigs.

Cherry and Almond Scones

Ingredients

  • 1 cup plain wholemeal flour
  • 1/4 cup jumbo rolled oats
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon coconut oil
  • 1/3 cup Morello Cherries ( I use cherries in Kirsh Brandy from Sainsbury’s)
  • 2 tablespoons xylitol (or your favourite sweetener)
  • 1 teaspoon almond extract
  • 1/4 cup sliced almonds
  • 1/3-1/2 cup soya milk

Preheat the oven to 220°C/425°F.

  1. In a bowl mix together flour, oats, baking powder and xylitol .
  2. Rub in coconut oil until it looks like breadcrumbs
  3. Fold in Cherries and almonds.
  4. Add soya milk and almond extract and stir to combine. If it is too sticky add more flour, if it is too dry add some more soya  milk.  (If you prefer you can replace the blueberries with strawberries or other fruit of your choice. If you don’t like almond substitute with vanilla extract, or lemon extract)
  5. Pat out dough on a floured surface and cut to desired shape.
  6. Place on a paper-lined baking sheet and bake for about 15 minutes until baked through and golden brown.

 

 

 

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Almond, Chestnut and Chocolate Petit Fours

Ingredients:-

  • 100g dark chocolate 85% cocoa, broken into small pieces.
  • 100g creme fraiche
  • 400g cooked chestnuts  (or chestnut puree)
  • 50g Xylitol or other natural sweetener of your choice.
  • 2 tbsp Amaretto
  • 3 tsp of chopped almonds

 

  1. Melt the chocolate in a bowl over a saucepan of hot water.
  2. When chocolate has melted stir in the creme fraiche, beat until smooth, remove from heat and set aside.
  3. If using whole chestnuts, put in a blender and blend until you have a puree.
  4. To the chestnut puree add the Xylitol, ameretto, and chocolate mixture.
  5. Spoon the mixture into a lined square dish approx 15cm (6″) square. Leave in a fridge for a minimum of 4 hours. (Best if left overnight) and cut into small squares before serving.

 

NB – If you don’t like almond, add Contreau and 1 tsp of orange zest, or Baileys Irish Cream or Tia Maria, even a shot of whiskey. If you prefer an alcohol free petit four, substitute the booze with black coffee.

If you’re struggling to find chestnuts, large Sainsbury’s stores normally stock tinned whole chestnuts and also tinned puree.

Per Square:-

  • 46 kcal/kj
  • 195 protein
  • 0g fat (saturated fat 1g)
  • 9g Carbohydrate

 

PLEASE NOTE **** That all comments are monitored, anyone trying to use the comments function to spam our visitors to another website will be marked as spam and trashed. Please don’t waste your time or ours by trying to promote internet promotion, article submission, fake items or any other crap. If you have a serious comment or question please forward this to us by email and if it is valid to spiritual growth, we will publish the comment but without any links to websites.

Watermelon Blueberry Cooler

Serves 4 

  • 1 Watermelon
  • 200g Blueberries
  • 1 Lime
  • 1 Bunch of Mint Leaves
  • Ice

If using juicer:Cut out the flesh of the watermelon.Juice the watermelon, blueberries, mint and lime in this order. according to juicer’s instructions.

If using blender or food processor: Blend the watermelon, blueberries, mint and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids.

Put into a flask with ice. Shake before serving. (If you want to dilute it or make it fizzy, add some sparkling water)

Jilly’s Vegetable Pasties

Ingredients:- 2014-08-09 14.12.39

 

Pastry:

  • 500g (1lb) Wholemeal Plain Flour
  • 1 tsp Salt & Pepper
  • 4 oz Goats Butter or Vegetarian Suet
  • Ice-cold Water (approx. 12 tbsps.)
  • 4 oz Grated Hard Goats Cheese (Optional)

 

Vegetable Mix

  • 4 cloves of garlic
  • 1 large carrot (Peeled and cut into small cubes)
  • 2 medium sized baking potatoes (peeled and cut into small cubes)
  • ¼ swede (peeled and cut into small cubes)
  • ½ cup of petit-pois
  • ½ cup of chopped mushrooms
  • ¼ cup of chopped feta cheese (grated or chopped into small cubes (optional)
  • 1 onion (chopping into small cubes)
  • 1 teaspoon of mixed herbs (or thyme)
  • Salt & Pepper to taste
  • 2 tablespoons of water
  • 2 vegetable Buillon Cubes
  • 2 tablespoons Coconut Oil

Glaze:

1 Egg or 1 cupful of Soya milk

Preheat Oven to 200° degrees C (400° F)

 

2014-08-09 11.42.14Stage 1 – Pastry

  1. Put flour in a large bowl
  2. Add salt and pepper
  3. Stir in vegetarian Suet or rub in butter until mixture looks like breadcrumbs.
  4. Stir in cheese if using.
  5. Add water a bit at a time, mixing the pastry mix with a knife until you have soft dough.
  6. Turn onto a floured board, knead until the dough is smooth, and then place into a bowl, cover with cling film and chill in the fridge for 30 minutes.

 

2014-08-09 12.10.34Stage 2 – Vegetable Mixture

  1. Heat the coconut oil in a large frying pan.
  2. Slightly cook the onion and garlic. (approx. 5 mins)
  3. Add all the remaining ingredients except the cheese.
  4. Stir, put on a lid and cook gently for 15 minutes.
  5. When potatoes/swede are just cooked through turn off heat and allow to go cold.
  6. When completely cold, you can add the feta cheese

 

2014-08-09 12.48.55Stage 3 – Making the Pasties.

  1. Roll out pastry to approx. ½ cm thickness.
  2. Place a tea plate face down onto the pastry and cut out a circle.
  3. Repeat until you have used up all of your pastry.
  4. In each circle, place ½ cup (or one ice-cream scoop full) of vegetable mix onto one half of the circle.
  5. Fold over the pastry and pinch the edges together to create a seal.
  6. Place onto a baking sheet and brush with the egg or milk.
  7. Repeat until you have made all of your pasties.
  8. Bake in the oven for 45 minutes. They should be golden brown.

NB* If you find your pastry turning a little too dark, place a sheet of foil over them to protect them.

Allow to cool.

Spicy Chickpeas Crisps

Like crisps but don’t want the manufactured crap? Try these tasty little snacks.

 

Ingredients:

  • 1 tsp Smoked Paprika (or ordinarly paprika)
  • 1 tsp of chilli ( curry) powers (Use either mild or hot)
  • 1/2 tsp of cumin
  • 1/4 tsp of coriander
  • 1 large 410g can of chickpeas.

Instructions:

  • Heat oven to 200 c, fan 180 c, gas 6, 390 Fahrenheit.
  • Drain chickpeas in a sieve.
  • Add all spices to a plastic ziplock bag.
  • Add chickpeas, close bag and shake until all chickpeas are coated in the spice mix.
  • Spread chickpeas on a baking tray and roast for 20-25 mins until crisp and golden. Allow to cool and then keep in a ziplock back for up to 2 days.
  • You can add different herbs and spices for different tastes. Try bbq spice (check it doesn’t have sugar added, or just plain paprika)

Per 100g

  • Fat = 2%
  • Saturates = 2%
  • Sugars = <1%
  • Salt = 0%
  • Energy = 319J/76 cal

Banana and Oat Biscuits

Ingredients:

  • 2 Ripe Bananas
  • 60g Scottish Rolled Jumbo Oats
  • 30g of apple puree
  • 1 dessert spoon of cinnamon

 

Preheat oven to 180 degrees celsius, fan 160 degrees celsius, gas mark 4, 356 Fahrenheit.

  1. Mash bananas
  2. add apple puree
  3. add oats
  4. add cinnamon
  5. mix thoroughly.
  6. Make into 10 small balls, or use a small ice-cream scoop and place onto a baking sheet lined with grease-proof paper (baking paper).
  7. Bake for 15 – 20 mins, allow to cool and then keep in an airtight container.

Avocado Pancakes (wheat free pancakes)

Fighting Candida? Love pancakes? then try these wheat-free pancakes …

  • 1/4 cup of coconut flour
  • 1/2 tsp of bicarb of soda
  • Salt & Pepper to take
  • 2 Eggs (whisked lightly)
  • 1/2 cup of coconut milk
  • 1/2 cup of mashed avocado
  • 2 spring onions finely chopped
  • 1/4 red pepper finely diced
  • 1 teaspoon of freshly chopped parsley (or if you prefer coriander)
  • 1 teaspoon of grated lemon zest

 

Directions:

  1. Mix together flour, bicarbonate of soda, salt and pepper.
  2. Add eggs and coconut milk.
  3. Add avocado, onions, pepper, parsley, lemon zest
  4. Stir until you have a smooth batter.
  5. Heat a frying pan and brush lightly with coconut oil to coat the bottom of the pan.
  6. Spoon a 1/4 cup of batter into the pan and cook until bubbles appear on the top, then flip over and cook second side. The pancakes should be golden brown. Transfer to a warm plate.
  7. Continue to cook remaining batch, if pancakes start to stick, recoat pan with coconut oil before cooking next one.
  8. Serve with freshly squeezed lemon juice, or a small spoonful of soured cream, along with a handful of spinach.

 

 

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