Spring tastes to tempt you
Satisfying meals with zing
FOR anyone with an aversion to dairy or gluten products, whether it is a dietary need or a lifestyle choice, the following are quick and easy recipes sure to appeal to vegans or those with gluten intolerances.
This is a wonderful cake that does not require baking.
INGREDIENTS: ◗ 500g nuts and seeds, such as almonds, walnuts, hazelnuts or pepitas (pumpkin seeds) ◗ 5 fresh dates or prunes, stones removed ◗ 100g raisins ◗ 2 teaspoons ground cinnamon ◗ ¼ teaspoon ground nutmeg ◗ 1 teaspoon vanilla powder (optional) ◗ pinch of sea salt ◗ 1 tablespoon maple syrup or honey (flower honey is best)
METHOD: Process half of the nuts and seeds in a blender, until finely ground. Repeat with the rest of the nuts and seeds. Transfer all the blended nuts and seeds to a mixing bowl.
Put the dates and raisins in the blender and run it at full speed until they are finely chopped.
Mix the cinnamon, nutmeg, vanilla powder and sea salt into the blended nuts, and stir in the chopped dates and raisins.
Drizzle over the maple syrup or honey. Bring the dough together with your fingers.
Press out the dough in a cake shape that measures about 22cm in diameter, or press into six small portions. TOPPING SUGGESTIONS: Plain yogurt, fresh fruit, dark chocolate flakes and lemon balm, mint or chervil sour cream, softened cranberries and lemon balm, mint or chervil sour cream and oven-baked apple slices with ground cinnamon, fresh blueberries and 2 pears simmered until tender in 200ml apple juice, then diced, 100g melted dark chocolate and 1 tablespoon organic coconut butter, combined to make a chocolate sauce.
Oven roasted salmon with dill
This is probably my children’s favourite recipe, especially when the salmon is served with pearl barley and a dollop of sour cream. Fresh dill tastes best in this dish, but dried dill is also good.
INGREDIENTS: ◗ extra virgin olive oil ◗ 800g–1kg piece salmon with skin on ◗ sea salt ◗ lots of fresh or dried dill ◗ finely diced cucumber ◗ chopped spring onion ◗ flat-leaf parsley and microherbs to garnish
METHOD: Preheat the oven to 160 degrees. Brush an oven-proof dish with a little olive oil. Put the salmon in the dish with the skin side down. Brush the salmon with olive oil. Sprinkle a little sea salt over the fish, followed by lots of dill. The fish should be completely green on top. Cook the fish in the oven for about 20 minutes, until it is just light pink and firm to the touch when you press down with a fork.
TIP: Roast broccoli along with the salmon, and cook up some pearl barley instead of white rice. Mix different types of lettuce in a big bowl, and you’ve got a complete dinner, ready to go.
Recipes and Images from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books).
Baked salmon is a hit with kids and, left, a nut cake.