3 delicious recipes from Jessica Sepel’s cookbook Living the Healthy Life (Bluebird)
PONZU SESAME SALMON WITH ASIAN GREENS
PREP TIME: 1 hour, including marinating and cooking 4 x 180g salmon fillets, bones removed and skin on
• 75ml tamari
• 1 tbsp ponzu sauce
• 1 tbsp raw honey
• 1 tbsp sesame oil
• ½ tsp chilli flakes
• 1 tbsp virgin organic coconut oil
• 2 bunches pak choi, sliced
• ½ white cabbage, shredded or grated
• 1 tsp grated ginger or ground ginger
• celtic sea salt • olive oil or sesame oil, for drizzling • 1 tbsp sesame seeds • 2 tbsp thinly sliced spring onion 1. To make the marinade, mix all the ingredients in a shallow dish. 2. Add the salmon and turn to coat in the marinade, then leave to marinate for up to 30 minutes. 3. Preheat the oven to 200°C (180°C fan forced) and line a baking tray with baking paper. Transfer the salmon to the prepared tray and bake for 12–15 minutes or until just cooked through. 4. To make the Asian greens, melt the coconut oil in a wok or frying pan over high heat. Add the pak choi, cabbage, ginger, salt and a drizzle of oil, and toss until cooked through. Sprinkle the sesame seeds and spring onion over the greens and serve with the salmon.
ALMOND & HERBS TUFFED MUSHOOMS SERVES 4
PREP TIME: 35 minutes, including cooking • 4 large portobello mushrooms, wiped clean, stems removed • 3 tbsp olive oil • himalayan pink rock salt and pepper • 1 cup slivered almonds • 2 large handfuls of basil leaves • 2 large handfuls of flat-leaf parsley leaves • chilli flakes (optional) • basil leaves, to garnish 1. Preheat the oven to 180°C (160°C fan forced) and line a baking tray with baking paper. 2. Place the mushrooms on the prepared tray and drizzle half the olive oil on top. Season with salt. 3. Pulse the almonds, basil, parsley, remaining oil and a good pinch of salt in a food processor until it forms a rough crumb. 4. Fill the mushrooms with the stuffing and sprinkle chilli flakes on top, if desired. 5. Bake for 20–25 minutes or until the mushrooms are cooked and the stuffing is golden. Garnish with basil leaves. Serve and enjoy.
BOLOGNESE WITH ZOODLES SERVES 4
PREP TIME: 45 minutes, including cooking
Love your pasta? Me too! Here is the nutritious alternative that leaves you feeling satisfied, minus the bloat. Zoodles are zucchini spiralised into strips like spaghetti, and I’m convinced they actually taste better than pasta! The kids won’t even notice that you’re sneaking in extra veggies. • 1 tbsp olive oil • 1 red onion, finely diced • 1 clove garlic, crushed • 1 stick celery, finely chopped • 1 carrot, finely diced • 400g lean organic minced beef • 150g button mushrooms, sliced
• 3 truss tomatoes, finely diced, or 1 x 400g can organic diced tomatoes • 1 cup vegetable stock
• 1⁄ cup organic tomato passata 3 • 1 tsp worcestershire sauce • 1 dried bay leaf • 4 thyme sprigs • celtic sea salt and ground pepper • 4 large zucchini • shaved parmesan cheese and small basil leaves, to serve 1. Heat the olive oil in a large nonstick frying pan over medium heat. 2. Add the onion, garlic, celery and carrot, and cook for 5 minutes or until softened. Add the mince and cook for a further 5 minutes or until browned, breaking up any lumps with the back of a wooden spoon. 3. Add the mushrooms and cook for 1 minute, then add the tomato, stock, tomato passata, Worcestershire sauce, bay leaf and thyme. 4. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes or until the sauce has thickened. Season to taste. 5. Meanwhile, using a vegetable spiraliser or vegetable peeler and knife, cut the zucchini (skin on) into thin, noodle-like strips (zoodles). Set aside in a sieve over a large bowl. 6. To serve, toss the zoodles through the bolognese sauce and top with Parmesan cheese and basil leaves.