Tag Archives: pine nuts

Gluten-Free & Dairy-Free Kale Salad with Toasted Seeds

Nourish Kale

In my role at the publishers DBP, I have been working on a book that has just come out – Nourish: The Cancer Care Cookbook. Written by the team at Penny Brohn Cancer Centre and nutritionist Christine Bailey, it shows you how to create delicious meals, snacks and drinks that are packed with nutrients to support your body if you have cancer.

The introduction to the book explains the role of nutrition in protecting against cancer, helping to alleviate some of the symptoms, and forming a crucial part of any cancer treatment programme. And then there are recipes for shakes, juices, smoothies and breakfasts, soups and light meals, main meals, desserts and baked treats. There are also recipes that are designed specifically to help with the common side effects of treatment. The recipes are easy and quick to prepare, and highly nutritious.

We tried this simple kale salad. I wanted to try it because I’m always looking for ways to make kale taste good. I find it unappetising and bitter, but I know that it’s supergood for you! (Kale is packed with flavonoids – antioxidants that help lower inflammation and protect against cell damage. This cruciferous super-food is also rich in glucosinolates, which can play a primary role in protection against many forms of cancer.) The combination of the tamari-toasted seeds with the avocado/lemon dressing sounded good. And it really was! I served this with steamed fish and it was a great success.  (And by the way, it’s worth making up a batch of the toasted seeds and keeping them for a snack.)

gluten-free, dairy-free, egg-free

Serves 4
Preparation time 10 minutes
Cooking time 3 minutes

Ingredients:

  • 250g/9oz kale, large stems discarded, leaves roughly chopped
  • 1 tsp garlic salt (optional)
  • 1 tbsp nutritional yeast flakes (optional)
  • 1 ripe avocado, pitted and peeled
  • 3 tbsp lemon juice
  • ½ tsp ground cumin
  • 1 tbsp olive oil or flaxseed oil
  • 2 tsp tamari
  • 200g/7oz/1⅓ cups cherry tomatoes, cut in half
  • 1 handful of alfalfa sprouts

Toasted seeds and nuts:

  • 2 tbsp pine nuts
  • 6 tbsp mixed seeds, such as sunflower seeds, pumpkin seeds and hemp seeds
  • 2 tbsp tamari
  1. To make the toasted seeds and nuts, put them in a dry frying pan over medium heat and lightly toast for 1 minute, stirring. As they begin to colour, pour over the tamari and stir to combine. Stir for 1–2 minutes until crisp. Leave to cool.
  2. Put the kale into a large bowl and sprinkle over the garlic salt and yeast flakes, if using. Massage with your hands to allow the kale to soften. Put the avocado, lemon juice, cumin, oil and tamari into a blender or food processor and process until smooth. Mix into the kale so that it is thoroughly coated. Stir in the tomatoes and sprinkle over the alfalfa sprouts and toasted seeds and nuts, then serve. (Store in the fridge for up to 2 days.)

Nutritional Information per serving
Protein 9.8g, Carbohydrates 7.8g of which sugars 4.8g, Fat 24.3g of which saturates 3.1g, Kcals 289

Gluten-Free & Dairy-Free Kale Salad with Toasted Seeds

Nourish Kale

In my role at the publishers DBP, I have been working on a book that has just come out – Nourish: The Cancer Care Cookbook. Written by the team at Penny Brohn Cancer Centre and nutritionist Christine Bailey, it shows you how to create delicious meals, snacks and drinks that are packed with nutrients to support your body if you have cancer.

The introduction to the book explains the role of nutrition in protecting against cancer, helping to alleviate some of the symptoms, and forming a crucial part of any cancer treatment programme. And then there are recipes for shakes, juices, smoothies and breakfasts, soups and light meals, main meals, desserts and baked treats. There are also recipes that are designed specifically to help with the common side effects of treatment. The recipes are easy and quick to prepare, and highly nutritious.

We tried this simple kale salad. I wanted to try it because I’m always looking for ways to make kale taste good. I find it unappetising and bitter, but I know that it’s supergood for you! (Kale is packed with flavonoids – antioxidants that help lower inflammation and protect against cell damage. This cruciferous super-food is also rich in glucosinolates, which can play a primary role in protection against many forms of cancer.) The combination of the tamari-toasted seeds with the avocado/lemon dressing sounded good. And it really was! I served this with steamed fish and it was a great success.  (And by the way, it’s worth making up a batch of the toasted seeds and keeping them for a snack.)

gluten-free, dairy-free, egg-free

Serves 4
Preparation time 10 minutes
Cooking time 3 minutes

Ingredients:

  • 250g/9oz kale, large stems discarded, leaves roughly chopped
  • 1 tsp garlic salt (optional)
  • 1 tbsp nutritional yeast flakes (optional)
  • 1 ripe avocado, pitted and peeled
  • 3 tbsp lemon juice
  • ½ tsp ground cumin
  • 1 tbsp olive oil or flaxseed oil
  • 2 tsp tamari
  • 200g/7oz/1⅓ cups cherry tomatoes, cut in half
  • 1 handful of alfalfa sprouts

Toasted seeds and nuts:

  • 2 tbsp pine nuts
  • 6 tbsp mixed seeds, such as sunflower seeds, pumpkin seeds and hemp seeds
  • 2 tbsp tamari
  1. To make the toasted seeds and nuts, put them in a dry frying pan over medium heat and lightly toast for 1 minute, stirring. As they begin to colour, pour over the tamari and stir to combine. Stir for 1–2 minutes until crisp. Leave to cool.
  2. Put the kale into a large bowl and sprinkle over the garlic salt and yeast flakes, if using. Massage with your hands to allow the kale to soften. Put the avocado, lemon juice, cumin, oil and tamari into a blender or food processor and process until smooth. Mix into the kale so that it is thoroughly coated. Stir in the tomatoes and sprinkle over the alfalfa sprouts and toasted seeds and nuts, then serve. (Store in the fridge for up to 2 days.)

Nutritional Information per serving
Protein 9.8g, Carbohydrates 7.8g of which sugars 4.8g, Fat 24.3g of which saturates 3.1g, Kcals 289

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

Gluten-Free & Dairy-Free Aubergine & Tomato Stacks

Full of the flavours of the Mediterranean, this recipe transports you to sun-drenched Italy! As someone who has been intolerant to gluten and dairy for many, many years, I’ve generally stayed away from Italian food, thinking that it’s mainly based around pasta, pizza and a lot of cheese. But when we went to Tuscany recently, I discovered that real Italian food is a wonderfully, all-embracing cuisine. Of course there’s pasta and pizza and of course there are many different cheese showcased throughout the menus. But there’s also a delicious range of recipes that create little bites of heaven with vegetables, meat, fish and fruit, as well. In Tuscany I gained enormous respect for the way Italians work with local produce and hope that this (dairy-free) Italian-style recipe does the cuisine justice.

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 4     Preparation time 10 minutes     Cooking time 35 minutes

Ingredients:

Dairy-Free Pesto:

  • 60g/2¼oz basil leaves
  • 30g/1oz/scant ¼ cup pine nuts
  • 2 garlic cloves, crushed
  • 50g/1¾oz dairy-free cheese
  • 3 tbsp olive oil
  • 2 large aubergines, sliced widthways and ends removed
  • 3–4 tbsp olive oil
  • 6 large tomatoes, sliced and ends removed
  • 200g/7oz dairy-free soya cheese, cut into small square-shaped slices
  • 1 large, ripe avocado
  • a few basil leaves, to serve
  1. Preheat the oven to 180°C/350°F/Gas 4 and put the aubergine slices onto a baking tray. Drizzle over the oil and bake for 20 minutes until tender.
  2. Meanwhile, make the pesto. Heat a large heavy-based frying pan over a medium heat. Add the pine nuts and dry-fry until just starting to turn golden. Remove from the heat and leave to cool. Wash the basil and pat dry in a clean kitchen towel. Put the pine nuts, basil, garlic and dairy-free cheese into a food processor and blitz. With the motor running, pour the oil until a thick, dense sauce forms.
  3. When the aubergines have cooked, put a slice of tomato on top of each aubergine slice. Then put a small dollop of the pesto sauce on top and cover with a slice of dairy-free cheese.
  4. Return to the oven and bake for about 15 minutes until the dairy-free cheese is starting to turn golden. Remove from the oven.
  5. To make the stacks, put one pile of aubergine/tomato/pesto/dairy-free cheese on top of another, on a serving plate, using the smaller piles to put on top of the larger ones. Press the stacks down slightly to anchor them. This will make about 12 stacks.
  6. Cut the avocado into quarters and remove the skins and stone. Slice each quarter into thirds and half each slice. Top the stacks with a couple of pieces of avocado each and sprinkle the basil over. Serve hot or cold.