NHEG-Magazine-September-October

OUR RECIPES
Lemon, Coconut and Chilli Poached Seafood. Recipe (Gluten free)
Ingredients:
• 1/2 can of coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp finely grated lemon rind
• juice of 1 juicy lemon (about 30 mls)
• 2 fresh long red chillies, chopped finely
• 3cm piece fresh ginger, grated
• 200g of mixed raw seafood that includes prawns,
mussels and squid
• 1 large bunch of spinach, stems and leaves roughly
chopped (about 2 cups)
• 1/4 cup fresh coriander leaves
• salt to taste
Directions:
1. Combine coconut milk, fish sauce, brown sugar, lemon
rind and juice, chilli and ginger in medium frying pan
(or wok) and bring to the boil. Reduce heat and simmer
uncovered for 10 minutes.
2. Add seafood and simmer, covered, about 5 minutes then
stir through spinach and simmer for 2-3 minutes or until
cooked as desired. Remove from heat and stir in coriander. Serve over steamed rice. Yummy!
OUR RECIPES
Gluten Free Millet Pancakes (Gluten free)
Ingredients:
• 2 cups millet flour
• 4 TBS sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 over ripe banana (or use 1/2 can, about 7 1/2
oz., 100% pumpkin)
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• pinch of nutmeg
• 6 TBS canola oil
• 1 cup water
Directions:
1. Combine the dry ingredients from flour to salt.
2. Stir in the spices (cinnamon, ginger, nutmeg).
3. Add the banana, oil and water and mix to combine.
4. Pour about 1/4 cup at a time onto a hot skillet sprayed with non stick or rubbed with vegetable oil.
5. Cook for 3 â 4 minutes or until bottom side is done then flip and cook another 2 â 3 minutes until
done.
6. Serve with maple syrup and enjoy.
7. *They will freeze if you wrap up well.
ALL RECIPES ARE FROM THE COOKEATSHARE
https://cookeatshare.com