CREAMY VEGETABLE 'RISSOTTO'

   • Order your copy now!

  • 1 medium onion, finely chopped
  • 1 large carrot, finely chopped
  • 4ozs firm mushrooms finely chopped
  • 2 courgettes (zuccini) finely chopped
  • 5 tbs olive oil
  • 2 bay leaves
  • 1 tbs dried basil

Make sure all the vegetables are cut into tiny pieces and sauté together gently in a heavy pan for a few minutes
  • 12ozs (375g/scant 2 cups) brown rice
  • 2ozs (50g/1/3rd cup) wild rice (optional)
  • 2tbs low salt bouillon powder
  • 1½ pints (900ml/2½ cups) water (to cover by 1")

Stir rice into vegetables and add stock/water. Bring to the boil, lower heat and simmer covered until rice is soft and liquid absorbed (approx 35 minutes). Remove from heat and place a clean cloth or kitchen towel between pan and lid to absorb steam and 'fluff up'.
  • 2ozs (50g/½ cup) silken tofu
  • 2tbs Tamari soy sauce1 leve
  • l tsp ground black pepper
  • 2 tbs soya milk

Whiz together in a blender until smooth and stir gently into rice, heat through
  • 3tbs nutritional yeast flakes
  • 3 tbs parsley chopped

Tip rice into a warm serving dish and sprinkle over the top
 

 
Very good with basil and garlic roasted beetroot (See section Buried Treasure)

PERFECTLY PINK SALAD (except for the orange)

(recipe sneaked from new book More Healing Foods NOW AVAILABLE!)      • Order your copy now!

  • 1lb (500g 8cups) red cabbage, very finely shredded
  • 1 tbs tamari soy sauce
  • 1 tbs cider vinegar
Place in a large bowl and scrunch and knead together with your hand for a few minutes. Set aside.

  • 2 apple size beetroots, raw or cooked, peeled and grated
  • Zest of 1 orange
  • 2 large oranges, skin and pith cut off with a sharp knife and flesh sliced.
  • 10 or 12 radishes, grated or thinly sliced.
  • 2 tbs olive oil (optional)
  • ½ tsp ground black pepper
Gently combine into the cabbage and allow to stand for a few minutes before serving. You can serve this on a bed of mixed green leaves but it looks stunning on the glossy pink of Rediccio leaves.


 Spice and Fruit Cake

(recipe sneaked from new book More Healing Foods NOW AVAILABLE!)      • Order your copy now!

A really reliable, basic fruit cake with loads of vitamins that freezes well. It will give you enough energy to climb mountains!
  • 8ozs (250g/1½ cups) sultanas
  • 4ozs (100g/½ cup) soaked fruit (apricots, prunes, figs whatever)
  • 2tbs malt extract
  • 2tbs date syrup
  • 2tbs honey
  • scant ½ pint (225ml, 1 cup) apple juice
Melt together in pan and remove from heat

  • 8ozs (225g/1½ cups) organic white flour
  • 8ozs (225g/1½ cups) wholemeal flour
  • 4tsp baking powder
  • 3tsp mixed spice
  • 2tbs honey
  • 4ozs (100g/½ cup) soya margarine
Sift dry ingredients into a large mixing bowl and rub fat in (as for pastry) until mixture resembles rough breadcrumbs
Quickly stir in melted mixture and turn into greased 10" cake or loaf tin and bake 1¼ hours at Gas 4/350°f/180°c
 

 Rasta Pasta with Triple Tomato Pesto

(recipe sneaked from new book More Healing Foods NOW AVAILABLE!)      • Order your copy now!

 Rasta Pasta
  • 1 red pepper (bell pepper) shredded
  • 1 green pepper (bell pepper) shredded
  • 1 yellow pepper (bell pepper) shredded
  • 4 tbs olive oil
  • 2 tsp dried oregano
  • 1 tsp dried basil
Heat oil and herbs in a heavy pan, add peppers and cook for a few minutes over a high heat until they begin to soften, reduce heat, cover and cook for 10 minutes.
  • 8ozs (225g 3cups) (dry weight) cooked pasta (half wholemeal and half spinach fusilli looks very pretty)
  • 10 Calamata black olives, take out stones and roughly chop
Stir into peppers and serve hot with the following sauce or cold as a salad with lots of chopped parsley.
  • 1 large red pepper (bell pepper) roughly chopped
  • 1 tbs olive oil
  • 1 small sweet apple, chopped
Cook gently together in a separate pan for 8-10 minutes.
  • 1 tbs low salt bouillon powder
  • ¾ pint (425ml 2cups) water 1 tsp low salt yeast extract (optional)
Add to the pan and simmer, covered for 15 minutes until the pepper is very soft. Whiz in the blender until smooth and serve drizzled on the plate next to the pasta.

 Triple Tomato Pesto
  • 12 or 15 marinated sun dried tomatoes, roughly chopped
  • 4 cloves of garlic, chopped
  • 2ozs fresh basil, roughly chopped (more if you like)
  • 8 small, ripe fresh tomatoes, roughly chopped
  • 1tbs tomato puree
  • 2tsp tamari soy sauce (optional)
  • ½ tsp. ground black pepper
  • 6 tbs. olive oil or oil from dried tomato marinade
  • 1 small fresh red chili, chopped (optional)
Add to a food processor in this order, pulsing to chop and mix well between each addition.You will find many uses for this delicious pesto. To start you off, try it just stirred through cooked pasta or mix with cooked potatoes and grilled brown to serve. It will enliven any sandwich or makes a lovely bruschetta topping.If you have not eaten it all at once or you make double it will keep about a week in a jar in the fridge as long as the surface is covered with a good layer of olive oil.