Sometimes you just want to indulge.
To celebrate the release of The Detox Kitchen Bible, author Lily Simpson has shared her cajun chicken with avocado salad recipe with SHESAID. Wheat, dairy and refined sugar free – as with all the 200 recipes in the book – this particular dish is all about the rich spices and aromatic flavour.
“The chicken is perfectly balanced by the light, creamy avocado salad and sweet-spicy salsa made with mango,” says Lily. “This fruit is a source of the antioxidant beta-carotene, which among its many other benefits may help delay the onset of cognitive decline in older people.”
1 tbsp smoked paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp crushed dried chilli
1 garlic clove, crushed
1 tsp olive oil
4 skinless, boneless chicken breasts, about 150g each
A handful of fresh coriander
A handful of fresh mint
A handful of fresh parsley
1/4 red onion, roughly diced
1 tsp rapeseed oil
1 mango, diced
4 cherry tomatoes, diced
A handful of fresh coriander, finely chopped
Juice of 1 lime
1 fresh red chilli, seeded and finely chopped
Salt and pepper
- Mix together all the spices, garlic and oil with a pinch of salt in a large bowl. Add the chicken breasts and turn them so they are covered with the marinade.
- Set a ridged griddle/grill pan on a medium heat and leave to heat up.
- Meanwhile, one at a time, place the breasts on one half of a large sheet of clingfilm. Fold the clingfilm over so that the spices are sealed in and gently bash the breasts with a rolling pin to flatten them to about 1cm thick.
- Remove the clingfilm, then place the breasts on the griddle pan and cook for 6 minutes on each side.
- Make the salad whilst the chicken is cooking. Finely chop the spinach, coriander, mint, parsley and red onion and mix together with the oil in a large bowl. Peel the avocados and remove the stone, then dice the flesh. Add to the bowl and fold in gently. Season with salt and pepper.
- For the salsa, combine all the ingredients in another bowl. Use your hands to mix, squeezing the tomatoes to create a chunky, juicy salsa.
- Serve each chicken breast with a big helping of the spinach salad and the mango salsa.
The Detox Kitchen Bible is available at Dymocks.
Tried and failed to create pancakes which are healthy, filling and tasty? This recipe is for the ultimate pancake-lovers since they are dairy-free and are perfect to indulge on your cheat day. Perfect for vegans, picky children, or those who suffer from allergies to dairy or wheat products.
2 cups all purpose flour
3 tbsp white sugar
2 tbsp baking powder
1 tsp salt
2 large eggs
1.5 cups soy or almond milk
3 tbsp canola oil
1/2 cup diary free chocolate chips
Maple syrup, powdered sugar for serving
- Combine the flour, sugar, baking powder and salt into a large mixing bowl until well combined.
- In a slightly smaller mixing bowl, whisk the eggs, soy milk and canola oil until they are well combined. Now add the previous mixture and stir well before adding the chocolate chips.
- Grease a large skillet and pour in the mixture evenly across the tray. Cook until bubbles appear on the surface of the pancakes, then flip them until they are golden brown.
- Serve with maple syrup, powdered sugar or fruit.
Image and Recipe via About, Milking Almonds
Want to create something healthy and nutritional for the kids and the entire family? Muesli bars are a yummy snack which can be eaten both at home, or packed for a treat on-the-go. Free from milk and eggs, this recipe will be perfect for everyone since it’s full of antioxidants and makes a perfect snack for any time of the day.
200 g (2 cups / 7 oz) rolled oats
1/2 cup desiccated coconut
1/2 teaspoon ground cinnamon
1/2 cup cranberries
1/4 cup honey or pure maple syrup
1/4 cup macadamia nut oil (or you can use olive oil, coconut oil etc..)
- Start by preheating the oven to 180°C (or 350°F).
- Line your deep tray with baking paper, or alternatively spray with canola oil.
- Then mix all the ingredients together and spread onto the tray. Make sure to press down on the mixture so it is completely flat and even.
- Bake until the entire tray is golden brown, then remove from the oven and leave to cool. Once they have cooled down, cut them into even pieces and serve.
Recipe via Dani Stevens
Image via Butter Baking
It doesn’t take much persuading to add a bar of chocolate into a shopping cart at the supermarket, but have you ever contemplated making your own chocolate at home? Sure it might take a little longer, but you can customise the recipe to suit your dietary needs, especially if lactose-free food is at the very top of your priorities. Test your MasterChef skills with this straight-forward recipe to achieve yummy homemade chocolate.
200g raw cacao butter
50-60g raw cacao powder
100g raw honey
1 teaspoon vanilla bean extract
1/8 teaspoon sea salt
- Get started by chopping the cacao butter until the pieces are 1-2cm large. Then transfer to a large bowl and beat with an electric mixer on high for 40 seconds.
- Make sure to mix the cacao butter until it has melted into a soft texture. Take your time with this step so that the batter is consistent.
- Add the cacao butter, raw honey, vanilla bean extract and sea salt into the bowl and mix on low speed for 10 minutes. By now the mixture should be creamy enough to pour into a lined dish or rectangular tray. Wait for the chocolate to cool, then it’s ready to eat!
Feel free to add fruits and nuts such as cashews and almonds to create a yummy and healthy treat.
Image and recipe via Quirky Cooking
By Felicia Sapountzis