New Year, New Recipes
Great dessert options that you won’t pay for later:
With more and more people experiencing gluten and wheat sensitivity, I designed these highly delicious and nutritious pancakes to cater for the growing demand for low allergy & healthy treat options!
1 pinch Stevia
17 gr Wheat and Gluten-free Flour (rice, tapioca, maize and buckwheat)
15 gr Almonds Milk
1 tbsp. Popped Quinoa
1+1/2 tbsp. Maple Syrup
Wisk the egg with the flour and the stevia until it become smooth. Add the almonds milk and rest for 10 minutes.
Now put the non-stick crepes pan on the fire and as soon as it becomes hot, put the mixture in and cook for about 1minutes each side.
Place on a plate and add topping of blackberries, Quinoa and maple syrup.
Not your regular breakfast:
I created this great twist on breakfast which provides probiotic & protein from yoghurt, fibre rich carbs with a measure of good fats full of potassium and minerals.
150gr Coconut Meat
50 gr Coconut Water
50 gr Natural Yoghurt
1 tbsp. Shredded Coconut
50 gr Gluten-free Granola
Put the coconuts meat, coconuts water, banana and yogurt in a blender and blend for two minutes.
Serve the coconut compote with a bowl of organic oats and top with gluten free granola and coconuts shredded.
Meat free Monday. (1 day of Vegan eating):
Let’s face it we all lack enough vegetables in our diet, so here is an exciting way to eat your 5 a day!
Vegan Spaghetti Arrabbiata
150gr Yellow Carrots
1 tsp. of Garlic oil
1 tsp. of Chilli oil
5 Cherry Tomato
2kg Peeled Tomato for sauce
Or (150gr of ready sauce)
40gr Peas Blanched
10gr Pea Shoots
Salt & Pepper
8 gr. Extra Virgin Olive Oil
Place garlic and sliced chilli In a sauce pan and brown lightly.
Add the tomato and bring to boil. Adjust with salt and pepper and dried crushed chilli. Let simmer for 3/4 hours. Blend with the vegetable masher.
Peel the carrots and using the “vegetable spiralizer” make the spaghetti.
With a very hot wok, fry the carrot spaghetti, adding some olive oil, garlic, chilli, salt and pepper. Leave the carrots “al dente”.
Pour some hot arrabbiata sauce on the serving plate; top it with the sauté carrots, top with another spoon of arrabbiata, and blanched peas and few pea shoots.
_KX Chef Alessandro works with first rate and organic ingredients, specialising in creating healthy and nutritious dishes without compromising on great taste. Originally from Rome, Alessandro worked for Cecconi’s and Shoreditch House before joining KX in 2008.___