Sweet Basil Chicken Curry

Going Nightshade free isn’t the end of curries, it just makes it a lot harder. Not impossible though.

Ingredients

160ml Coconut Milk
1 Chicken Breast
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
2 Tsp Ground Almonds or 1 Tbsp Almond Butter
4 Fresh Basil Leaves, Cut into Strips
1 Tbsp Olive Oil
1/3 Chicken Stock Cube dissolved in 20ml Hot Water
1 Tsp Curry Powder
1/8 Tsp Ground Allspice
Pinch Ground Nutmeg
Salt and Black Pepper to Taste

Method

1. Heat Olive Oil in a pan and when hot add Onion and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Curry Powder, Allspice, Salt, Black Pepper and Nutmeg and stir together, then add Chicken, stir and cook for 5 minutes.

3. Add Coconut Milk, Chicken Stock and Ground Almonds and stir, bring to boil and then reduce to a simmer and cook covered for 20 minutes. When 10 minutes remain add the Basil and cook covered for the remaining time.

Smoothies

Smoothies: Just blend together unless otherwise stated.

Strawberry Mizuna (Adapted slightly from: Annluann)

1/2 Cup Packed Mizuna Leaves
100ml Water, More as Needed
85g (About 2) Frozen Strawberries
1 Small Frozen Banana

Cilantro (Adapted slightly from: Cilantro Smoothie)

240ml Water
1 Banana, Fresh or Frozen
1/2 Cup Cilantro
Juice of 1/2 Lime
1/2 Tbsp Coconut Oil
Honey/Maple Syrup to Sweeten
Pinch of Sea Salt

Optional:

1/2 Cup Mango, Chopped
1-2 Tbsp Hemp Seed


Banana Cream Pie Small Serving (Tweaked From: Healthy Banana Cream Pie Smoothie)

1 Large Banana, Frozen
50g Greek Yoghurt
125ml Water/Almond Milk (Less if a thicker Smoothie is desired)
1 Tbsp Honey
1 Tsp Vanilla Extract
1/4 Tsp Ground Cinnamon
1/8 Tsp Nutmeg


Broccoli

75g Blanched Broccoli, Fresh or Frozen
150ml Water or Milk (Optional: Add 1 Tbsp Hemp if using Water)
1 Banana
Dash Maple Syrup


Spiced Butternut Squash

100g Butternut Squash
1 Banana, Frozen or Fresh
120ml Water (Optional: With 1 Tbsp Hempseed or replace with other Milk)
1/8 Tsp Cinnamon
1 Tbsp Maple Syrup
Dash: Ginger, Nutmeg, Allspice, Cloves and Vanilla Extract


Sweet Potato

75g Sweet Potato
1 Banana, Frozen or Fresh
120ml Water
1 Tbsp Natural Peanut Butter
Dash Maple Syrup
Pinch of Cinnamon


Frozen Banana and Blueberry

1 Banana, Chopped and Frozen
50g/1/2 Cup Frozen Blueberries
200ml of Milk, More if Needed
2 Tbsp Maple Syrup
Optional: Add 5 Large Basil Leaves


Kale and Banana Smoothie

1 Ripe Banana
120ml Water
40g Kale
1 Tbsp Maple Syrup


Chocolate Avocado

15g Flaxseed/Chia Seed (Stir in after blending)
1 Ripe Banana
125g Plain Yoghurt
100ml Milk
1 Cold, Ripe Avocado
2 Tbsp Sweet Freedom or Sugar
2 Tbsp Dutch Processed Cocoa Powder

Pesto

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Topped with Sautéed Garlic.

I’m still crawling through these recipes, trying to match them with the correct pictures, which is much harder than you’d think, dear reader, many recipes are very similar in appearance and some weren’t worth keeping the photos of. As I’m here I may as well talk about my love of pesto. It’s the reason I took up gardening, you know how that went to an extreme. It’s not the easiest of herbs to grow in Irish weather, but a greenhouse or covered place helps. Fresh pesto, even after freezing, is just wonderfully flavoursome. All it needs is just enough heat to melt the oil and to let it coat warm pasta and you’re all set, the flavour will depend of the basil used, but regardless of which you chose you’ll find it makes a wonderful dish. I’ve never been able to go back to store bought after growing my own, between the fresh taste and the variety in nuts or seeds it’s just not something I want as an inferior version. I can make a large batch of pesto, freeze it and have it for months. The plan is always to have enough to do me until the next year’s harvest, but that’s not always possible. If you’ve never tried pesto then I urge you to try it, I’d never eaten it until I made my own. I omit the cheese and prefer almonds to walnuts, but the taste is exquisite. Simple, but the complexity of the herbs really comes through and the oiliness offsets the blandness of the pasta. I hope if you do try it you’ll enjoy it as much as I do.

I usually freeze mine in ice-cube trays, but this was a gift.

Fresh basil makes the best pesto. The fresher the better.

Ingredients

2 Cups/50g Basil Leaves (No Stems) or 2 Cups of any Herb/Leafy Greens
125ml Olive Oil (Use less for a thicker Pesto)
1/4 Cup/35g Toasted or Raw Pistachios/Pine Nuts/Walnuts/Almonds
or
1/4 Cup/15g Dessicated Coconut
or
1/4 Cup/35g Hempseed
4 Cloves Garlic (More or less to taste)
Salt and Black Pepper to Taste

65g is average serving weight. Usually yields four servings.
Top with Olive Oil when Freezing.

Method

1. Blitz everything unless otherwise stated.

Brown Butter Sauce

Buckwheat and Sweet Potato Gnocchi with Pecan Brown Butter Sauce

Ingredients

2 Tbsp Butter

Method

1. Heat Pan over medium heat until hot. Add the Butter which will start to sizzle and foam.

2. Once the water evaporates the Butter will start to brown, turn the heat to low and keep whisking continuously.

3. If adding additional flavours now is the time to do so.

4. Keep whisking. The Butter will continue to brown over the next few minutes, a sweet Caramel smell should be noticed. Once the Butter has reached a gold brown it is done, if it starts to get too dark remove from the heat.

5. Either add Sauce to Pasta or add Pasta to Sauce.

Variations:

Basil and Garlic: Measure out 1/4 Cup of Fresh Basil Leaves and finely chop, also grate 1 Clove of Garlic and set aside. Cook Butter as normal and then add Garlic and cook for a minute. Remove sauce from heat and mix in Fresh Basil and a pinch of Sea Salt. Serve as normal.

Pecan: 2 Tbsp Chopped Pecans, 1/4 Tsp Dried Thyme or 1 Tsp Fresh (Add Fresh at the End) and Salt and Pepper to Taste.

Basil, Lime Chicken Curry

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

To vary it try different varieties of basil. Thai basil retains its flavour really well when cooked.

Ingredients

1 Chicken Breast
160ml Coconut Milk
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1/2 Tbsp Fresh Ginger, Grated
1 Tbsp Olive Oil
1/4 Tsp Turmeric
1/4 Tsp Black Pepper
1/4 Tsp Sea Salt
1/4 Tsp Cumin
1/4 Tsp Ground Coriander
1/8 Tsp Ground Cardamom
1/8 Tsp Ground Cinnamon
1/8 Tsp Ground Cloves

To Serve

5 Fresh Basil Leaves, Torn
1/2 Tbsp Lime Juice

Method

1. Heat Olive Oil in a pot and when hot add Onion, Ginger and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Spices and stir together, then add Chicken, stir and cook for 5 minutes.

3. Add Coconut Milk and stir, bring to boil and then reduce to a simmer and cook uncovered for 20 minutes, bring to a boil for the final 5 minutes to thicken Sauce. Add Lime Juice and Basil just before serving.