Ceviche is a seafood dish popular in the coastal regions of Latin America and the Caribbean. The dish is typically made from raw fish cured in citrus juice such as lemon or lime and spiced with pepper or chilli. Additional seasonings such as chopped onions, salt and cilantro may be added.
It’s a healthy dish and can be made in a matter of minutes, you just need to make sure the fish is fresh, which is one of the advantages of living in a place like Boston, where not only can you get fresh sushi grade fish, but you can track it back to the fisherman who caught it.
I bought my salmon belly from Red’s Best, who offer traceability for their seafood, this means that the customer can trust that the seafood is caught locally, labelled correctly and subjected to quality control along its journey. Trust that an intelligently minimised carbon footprint maintains traceability without undue burden on natures footprint.
1 garlic clove – crushed
1 red chili – finely chopped
½ cup lime juice – freshly squeezed
coriander – finely chopped
½ red onion – finely sliced
Salt & pepper – to taste
Wash and slice your salmon
Place in a shallow ceramic or glass dish. Season with salt and pepper.
Combine juice, chili, garlic and coriander and pour over your salmon
Stir the fish gently to ensure it is completely coated with the juice mixture
Place the sliced red onion on top of your fish while it ‘cooks’
Let your fish ‘cook’ for an hour. You can leave it for as little as 5 minutes if you are in a hurry.
‘Life is short, eat dessert first’ – I love this quote, as it reminds us to forget the routine and focus on living. This dish takes the quote literally as it is so healthy and nutritious, you can eat it for breakfast or serve it for dessert. Imagine your kids delight, when they sit down to breakfast and get apple pie! It has protein from the nuts and vitamin C from the apple and wins hands down in a nutritional competition versus most cereals.
This recipe just takes a little time with our trusted blender and the great thing about it is that each layer of the mixture tastes great on its own and can also be eaten as an energy snack, so 4 recipes in one.
You can also change the apples for pears and the walnuts for pecans and cashews for macadamias, so just see what you have to hand.
This is from peace and parsnips by Lee Watson, a vegan cooks dream with over 200 plant-based recipes.
I was going to switch back to posting a few savory recipes before posting this one, but having handed out a few portions for tastings, to my friends and neighbors, there was a plea to post this one. I take that as a thumbs up to this recipe and hope that you enjoy it as much as they did.
For the crust
5 cups (200g) cashew nuts
5 cups (200g) walnuts
1/3 cup (50g) dates
½ tsp. sea salt
For the filling
5 ounces (150g) dried apples, roughly chopped
2 cups (480ml) apple juice
13 ounces (375g) apples
1 tsp. lemon juice
8 dates, soaked until soft
½ tsp. nutmeg (optional)
½ tp. Cinnamon
1 tsp. vanilla extract
1 tbsp. maple syrup
½ tsp. sea salt
For the topping
1 cup (90g) walnuts, finely chopped
4 dates, finely chopped
½ tsp. vanilla extract
½ tsp. cinnamon
Soak the dried apples in the apple juice for an hour
To make the crust, blender all the crust ingredients until a crumble is formed. Gently press down into a baking tin, press down with a spoon and pop into the fridge for an hour
To make the filling, drain the dried apples, core and chop the fresh apples (approx. 1 cmx1cm) and toss them in the lemon juice to stop them going brown
Put half the fresh apples in the blender with the dates, cinnamon, nutmeg, vanilla extract, maple syrup and salt and blend till well combined. Add the rest of the fresh and dried apple to the mixture and spoon onto the pie crust
To make the topping, mix together the walnuts, dates and vanilla in a bowl and spread over the top to form a crust. Sprinkle on the cinnamon.
Cover and place in the fridge to chill. When ready to serve, carefully slice
This must be the easiest recipe yet. Its super sweet and creamy and feels indulgent when all you are eating is a bowl of fruit, making this ice cream suitable as a desert but also a breakfast (and a good way of fooling your kids into eating something healthy…).
Once you have tried this once and seen how easy it is, you can have some fruity fun as you can interchange pretty much any fruit for the mango, as long as you keep the banana as the base. Other recipes, such as matcha and lavender can also be made but need a few more ingredients, so watch this space.
Easy, sweet and healthy, it doesn’t get better than that!
2 bananas (ripe works best)
Peel the bananas, slice them, and place slices in a freezer bag. Freeze for at least two hours
Repeat with the mango
Place bananas in a blender or food processor with the frozen mango
Blend until smooth
Enjoy immediately or place in a tub to enjoy for weeks
This recipe was a request from my beautiful cousin Melanie-Jane who was born in Africa, Zambia and spent the early days of her childhood with my Grandma.
She remembered this as a dip that my grandma would serve with Samosa’s and Pakora’s.
Samosa’s are little parcels of joy and my grandma’s version were practically famous as they were the best example of this Indian starter, with a thin and crispy outside and flavorful filling of onion, peas and potatoes. She must have made tens of thousands in her lifetime.
Pakora’s get their name from two Sanskrit words translating to ‘cooked lump’. This may sound like an odd description, but with such a variety of different types, it is an apt description. My grandma was famed for her potato; bread and chili pakoras but I saw her make a lot of variations. My grandma’s generation lived through much harder times then we did and consequently were less wasteful. My grandma used the pakora batter to make new dishes out of leftovers and so she would make salad pakoras, spinach pakoras, onion pakoras, carrot pakoras and the list continues. Due to her clever flavoring of the batter, these were all incredibly tasty and made sure that no wilting vegetable was ever wasted.
Back to the chutney! I use this chutney for steak and chicken, as an alternative to chimichurri and Mr. B likes it with Tortilla Chips. It is really tasty and you can be used in a variety of ways. This is another quick blender recipe and takes less than 5 minutes including the preparation.
I titled this recipe cream cheese, because without hesitation or reproach all of my guests thought it was cream cheese, just a little lighter.
Luckily for me, who is sans lactose, this dish was made with tofu (da-da-dah.)
It is so light and pure, it is good as a dip with crudité, or if thinned down slightly further as a salad dressing.
It’s another blender recipe, so takes less than 5 minutes to make including preparation. I should probably change the name of this blog to Tasha. Blender, given the amount of recipes I post just using a blender, perhaps we should take a vote on that one?!
15oz organic silken tofu (drained and squeezed)
2 tbsp. apple cider vinegar
½ tsp. garlic salt
½ tsp. black pepper
¼ tsp. cayenne pepper
2 tsp. maple syrup
2 tbsp. grape seed oil
3 tbsp. chopped chives (leave a little for garnish)
Use a seasoned salt (see earlier post) for a different flavor profile
To make the dip, blend all ingredients until smooth, taste and spice to your liking
To make the dressing, thin further using a little more vinegar and oil
Good for the waistline, heart and taste buds; with love Tasha. Blender