June-July

Eating in
Method
For the broth, in a tall pot heat up a tablespoon
of coconut fat from the coconut milk, and saute
the garlic, ginger, Thai green curry paste, spices
and half of the spring onions over medium heat
for about 2-3 minutes. Keep stirring, so you don't
burn the spices. Next, add the remaining coconut
milk and hot vegetable stock, and simmer for
about 20 minutes.
In the meantime, prepare the fish dumplings.
Rinse the fish with cold fresh water, pat dry and
remove any bones. Then simply cut the fish into
cubes and place in the food processor. Add the
fresh ginger, ground coriander, spring onions,
a pinch of sea salt and black pepper and blend
until you get a smooth paste. Now add the
coconut flour and egg whites, blend again until
well combined. Finally add the fresh coriander
and blitz a few more times before forming the
dumplings.
of the chopped coriander. Depending on the
size of the dumplings, they will take around 4-5
minutes until they are cooked. You can tell they
are done when they start rising to the top. Once
all the dumplings have risen to the top, turn off
the heat and leave covered while preparing the
salad.
For the salad, simply mix the ingredients for the
dressing in a jam-jar and set a side. Then wash
the lettuce and herbs, roughly chop, place in a
salad bowl and mix with the papaya and dressing
just before serving.
Serve the soup garnished with freshly chopped
coriander, spring onions, fresh chilli and a drizzle
of tahini and the salad as a refreshing side. Bon
appetite and enjoy this first month of summer.
Diana Warrings is a qualified nutritional therapist
cooking delicious & healthy food, shared on
irmagreen.com
The best way to get equally sized dumplings is to
use a tablespoon. Form each portion into a ball,
rolling it with the palms of your hands. It’s best
to have a bowl with cold water ready to dampen
your hands now and then, as this will make the
paste less sticky.
Before cooking the dumplings, season the
coconut stock with tamari sauce, tahini and half
the chilli, and stir well. Then add the Chinese
cabbage and carrots. Simmer for 2-3 minutes
before dropping in the dumplings along with half
Fish dumplings (serves 2-3)
250g of fresh pollack, haddock or wild salmon
1 cm of fresh ginger root, finely grated
Half tsp (4g) of ground coriander
1 spring onion, roughly chopped
Himalayan or sea salt and freshly ground
pepper
Half tsp (1g) of coconut flour
2 egg whites (small organic eggs)
Half bunch of coriander, roughly chopped
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LOVEEAST JUNE-JULY 2017 31