RECIPES From the MAKERS DIET

Lemon Chicken (Phase 3,  or 2)

Ingredients

• 4 Chicken Breasts
• 250ml Chicken Stock
• Juice of one lemon or more (taste as desired)
• 2 tbsp of honey or coconut nectar
• 2 Eggs
• 4tbsp cornflour
• Coconut oil 
• 1 Onion
• 1/2 Peppers, chopped into large pieces
• Soya Sauce (wheat free) optional

Method

1. Slice thinly the chicken breasts
2. Mix together the eggs and 3tbsp of cornflour, add a pinch of salt and mix to a batter. Coat the chicken in the batter and fry in the coconut oil.
3. Remove the chicken to a separate bowl while you make the rest.
4. In a wok, fry the peppers and sliced onions in coconut oil and add a splash of soya sauce if desired.
5. Mix 1tbsp cornflour into cooled chicken stock and the juice of one lemon or more (check for taste) and the honey or coconut nectar.  Mix together. Check for seasoning and add salt as required.
6. Add the lemon mixture to the peppers and onions and re-add the chicken and cook until the mixture thickens.
7. Voila! Lemon Chicken. Serve with egg fried brown rice and a dash of soy sauce.

Rosemary & Garlic Flax Seed Crackers

Ingredients

• 1 cup ground flax seeds
• about 1 tbsp rosemary ground in a coffee/spice mill
• 1 1/2 tsp garlic powder
• 1/2 tsp Himalayan Salt or Sea Salt

Method

1. Place all the ingredients into a mixing bowl and stir to incorporate.
2. Gradually add water until the mixture binds to together well.
3. Spread the mixture onto a lined baking sheet and shape the edges so they are square
4. Mark and pre-cut the mixture into your desired cracker sizes/shapes
5. Bake at around 100 degrees C Gas Mark 1 for around 30 minutes, you will have to keep checking them to make sure they are dry and turning crisp.  When that happens they are done.

Coconut Flour Bread (Phase 1)

Ingredients

• ¾ cup sifted TIANA Organic Coconut Flour
• ½ cup Organic Virgin Coconut Oil or butter, melted
• 6 eggs
• 2 tablespoons Pure Organic Honey
• ½ teaspoon salt
• 1 teaspoon baking powder (I used gluten free)

Method 

1. Blend together eggs, butter, honey and salt.
2. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps.
3. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) (Gas 5/6) for 40 minutes. Remove from pan and cool on rack.

Jewish Wrapped Mincemeat (Phase 1)

Ingredients

• 750g beef mincemeat (or any mincemeat)
• 1tsp Allspice
• 2 cloves of garlic
• 1 Onion
• 1tsp cumin
• 1/2tsp chilli powder or curry powder
• 1 head of cabbage
• 1 500g pack of tomatoes
• 1 tsp raw unheated honey (or local honey)

Method

1. Blanch the cabbage leave in boiling water for a few minutes, just enough to soften them so you can wrap them around your mincemeat
2. Chop the onion and garlic finely and add to the mincemeat along with all the spice and season with salt and pepper.  Traditionally this dish is not spicy and cooked rice is added.
3. Once all the ingredients are combined place smallish balls into the centre of a cabbage leaf and wrap the leaf around the mincemeat and place in a baking tray.  Continue to do this until you run out of mincemeat.
4. Remove the skin of the tomatoes by scoring them and then placing them into boiling water for a few minutes then quickly plunging them into ice cold water.  The skins will peel away.  Chop the tomatoes in a food processor if you have one.  Heat them in a pan with a little honey to sweeten then cover the cabbage wraps with the tomato sauce.
5. Cook on Gas 2 for two hours or on a higher gas like 5 for about 45 minutes if you're in a hurry.  The slower cooking will taste better and the cabbage will be softer, depending on how much you parboiled it.  Enjoy!

Moussaka (Phase 1)

Ingredients

• 500g lamb mince
• 1 Onion
• 2 Aubergines
• 1 x can of chopped tomatoes
• 2 garlic cloves
• Oregano 2tsp
• Rosemary 1tsp
• 1 small tub of kefir or raw goats yoghurt
• Approx 1/2 cup of goats cheese
• 2 eggs

Method

1. Heat some butter or coconut oil in a pan and fry chopped onion and garlic lightly until soft. Add the mince and fry until browned off.
2. Add the herbs and chopped tomatoes and season with salt and pepper.  Leave to simmer for a bit while you sort out the aubergines.
3. Slice the aubergines and sprinkle with salt, ideally they should be left for a while for the salt to remove the bitterness.  Grill them under a hot grill until lightly browned and softened.
4. Once the aubergines are ready layer the mincemeat and aubergines, starting with the mincemeat.
5. Whisk the eggs lightly either 1 or 2 depending on how firm you want your topping to be.  Add the eggs to the yoghurt and mix well.  Add half the goats cheese to the mix reserving some for the top.  Pour the topping on top of your mincemeat and finish with the remainder of the cheese on top.
6. Bake in the oven at Gas 4/5 for around 40 minutes.
7. NOTE:  You can use more mince if you like to make it more firmer and more filling.  We use 500g because it comes in a 500g pack and is cheaper for us.

Honey Muffins

Ingredients

• 3 eggs
• 2 tablespoons Organic Virgin Coconut Oil or butter, melted
• 2 tablespoons coconut milk or raw goats milk if on Phase 2
• 3 tablespoons Pure Organic Honey
• ¼ teaspoon salt
• ¼ teaspoon vanilla
• ¼ cup sifted Organic Coconut Flour
• ¼ teaspoon baking powder

Method

1. Blend together eggs, butter, coconut milk, honey, salt and vanilla.
2. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3. Pour batter into greased muffin cups. Bake at 205C (400F) for 15 minutes. Makes 6 muffins.

Green Goddess Salad Dressing

Ingredients

• 1\2 avocado
• Juice of 1 lemon
• 3tbsps extra virgin olive oil
• 100ml sour cream

Method

Blitz all the ingredients in a processor if you have one or blender. Season with salt and pepper and if its too thick add some water gradually until its the right consistency. Enjoy!