Sunday, December 26, 2010

Sprouts with pecans and onion

Sprouts, outer leaves removed
1-2- shallots/small onions
1 oz pecans
olive oil
walnut oil
chop the shallots and pecans
Steam the sprouts for about 8-10 minutes, until just tender. Plunge into cold water to stop them cooking, then cut them in half.
Heat a little oil and add the sprouts and pecans. Cook for about 5 minutes, stirring, until sprouts begin to brown.
Add the shallots and cook for another minute.
Then serve tossed in a little walnut oil.


1 cup olive oil (or combination of oils you like, eg walnut oil or flaxseed oil for omega 3)
1 egg
1/4-1/2 tsp mustard powder
2 tbsp lemon juice
blend the egg, mustard powder and lemon juice for a couple of seconds.
SLOWLY, VERY, VERY, SLOWLY add the oil while continuously blending until all the oil is in and the mayonnaise is nice and thick.
Should store in the fridge for 5 days or so.


3 cups cabbage
1 carrot
2 apples
1 rib of celery
2 small(or 1 medium) yellow onion
squeeze of lemon juice
fresh parsley
garlic powder (optional)
1/2 cup mayonnaise
Shred the cabbage
Grate the carrot.
Finely slice the apples and onions.
Chop the celery and parsley.
Put the apples in a large bowl and squeeze some lemon juice over them, to stop them browning.
Add the cabbage, carrot, onion, celery and parsley and mix.
Mix the garlic powder and mayonnaise.
Pour the garlic mayonnaise over the coleslaw and stir well to coat.
Ready to go!
This makes a good big batch, so freeze some if you're not going to get through it all in a couple of days.

Carrot, apple and cinnamon breakfast

1 carrot
1 apple
a few raisins
squeeze of lemon juice
sprinkle of cinnamon

Grate the carrot.
Chop the apple.
Combine in a bowl with some raisins, lemon juice and cinnamon...set!