HEALTHY BATCH COOKING | Free eBook and limited offer

Опубликовано: 19 Январь 2025
на канале: Witty Lemon

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//ORANGE ROCK, PECANS AND DARK CHOCOLATE//
250 gr orange segments
75 gr pecans
150 gr dark chocolate for melting
1 tsp coconut oil
½ tsp cinnamon
½ tsp ginger
¼ tsp cloves

1.Melt the chocolate with the spices.
2.In a container with greaseproof paper, add the oranges, the nuts and then pour the melted chocolate over them.
3.Decorate with the dehydrated coconut.
4.Place in the fridge for about 3 hours to solidify.
5.Cut and keep in the fridge.

//BANANA CAKE//
(10 servings)
3 very ripe bananas
2 large eggs
200 g oat flakes
60 ml EVOO
1 tsp baking powder
50 g coconut sugar or whole cane sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg

1. Preheat the oven to 180°C.
2. Put all the ingredients in a bowl and beat with the immersion blender.
3. Transfer to a baking dish lined with baking paper and bake for about 35 min or until the cake is done.

//SPICY RED LENTIL STEW WITH PUMPKIN//
Ingredients:
1 tbsp EVOO
1 onion
3 cloves of garlic
½ pumpkin
250 g red lentils
750 ml vegetable broth
2 cans of canned tomatoes
1 tsp chili flakes
1 tsp turmeric
1 tsp cumin

1.In a saucepan, heat the olive oil and sauté the onion until it starts to become translucent.
2.Add the garlic and continue to sauté for about 2 more minutes.
3.Add the pumpkin and cook for about 5 min.
4.Add the spices, lentils and tomato, and stir everything a couple of times to allow the flavours to blend.
5.Pour in the broth and let it start to boil. Once boiling, reduce the heat to low-medium and let it cook for about 20 min.

//SMOKED TOFU EXPRESS SOUP IN A JAR//
(per jar salad)
1 tbsp EVOO
1 tsp garlic powder
1 tsp dehydrated broth
1 tbsp coconut aminos or soy sauce
100 g smoked tofu
3 raw broccoli florets
1 handful spring garlic
2 mushrooms
50 g glass noodles

1.In a glass jar with a tight-fitting lid, add the oil, soy sauce, dehydrated broth and garlic powder.
2.Add the smoked tofu cubes, the vegetables and, finally, the noodles.
3.Close and keep in the fridge until 10 minutes before eating (so that the glass does not break when pouring hot water). Pour hot water, stir well with a spoon and let it rest for about 5-10 minutes before eating.

//BAKED SMOKED CHICKEN WITH THYME//
(serves 4)
4 chicken breasts, cut into strips
2 tbsp EVOO
2 large red onions
2 large parsnips
2 red peppers
1 tsp garlic powder
1 lime
1 tsp smoked red paprika
fresh thyme

1. Preheat the oven to 180°C.
2. Place the chicken in a large bowl and season with salt and pepper. Add the red paprika, garlic powder, thyme and lime, and stir well, making sure each strip of meat is coated with the spices.
3. While the chicken absorbs the flavours, cut the onions, parsnips and peppers into bite-sized pieces and place on a baking tray lined with baking paper. Season with salt and pepper.
4. Add the chicken and the 2 tbsp EVOO. 5. Place in the oven and cook for about 20-25 min or until the chicken is golden brown.

//BAKED CAULIFLOWER AND LEEK CREAM WITH YOGURT//
(serves 4)
1 cauliflower
2 leeks
1 head of garlic
750 ml water
400 g natural yogurt
2 tbsp EVOO
salt and white pepper to taste

1. Preheat the oven to 180°C.
2. Arrange the cauliflower florets, leeks and head of garlic on a baking tray lined with greaseproof paper.
3. Season and place in the oven for about 30 min or until the vegetables are cooked.
4. Remove from the oven and transfer to a casserole dish (remove the skin from the head of garlic). Pour in the water and let it start to boil.
5.Once boiling, lower heat to low, stir for about 5 min and remove from heat.
6.Add yogurt and blend with immersion blender

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