Tiger prawns with chilli and basil
Serves: 4
Prep time: 5 mins
Cooking time: 10 mins
- 2tbsp virgin coconut oil
- 2 garlic cloves, finely chopped
- 2 small fresh red or green chillies, finely chopped
- 12 raw tiger prawns, shelled and deveined, tail on
- 2 onions, halved and thickly sliced
- 3tbsp Thai fish sauce
- 2tbsp reduced-salt light soy sauce
- 1tsp xylitol (sweetener)
- 30 fresh whole basil leaves
- Rice and salad, to serve
Heat the coconut oil in a wok or frying pan, add the garlic and chillies, and
stir-fry until the garlic begins to brown. Stir in the prawns, then add the
onions, fish sauce, soy sauce, xylitol and basil, stirring the mixture well.
Fry until the prawns are cooked through. They will take just a few minutes,
and will become opaque and pink. Be careful not to overcook them.
Transfer to a dish and serve with steamed basmati rice and a green salad.
- Prawns are packed full of B vitamins, which studies have shown can help ward
off depression. - FYI Agave syrup is extracted from the Agave Americana and tequilana plants
(the base ingredient in tequila). It’s sweeter than sugar or honey, but
has a low glycemic index (GI), so won’t cause blood sugar levels to
rocket – and crash.
Nutritional information: 136 calories 6g fat
Lemon-berry cheesecakes
Serves: 6
Prep time: 10 mins
Cooking time: 35 mins
Cooling time: 1 hour
- 1tbsp virgin coconut oil, melted, plus extra for greasing
- 50g porridge oats
- 2tbsp sunflower seeds
- 60g toasted flaked almonds
- 2tbsp organic agave syrup
- 250g dairy-free cream cheese
- 4tbsp organic agave syrup
- 1tsp vanilla extract
- Finely grated zest of 2 large lemons
- 2 eggs, lightly beaten
- 1tsp cornflour
- 200g frozen berries, such as blackberries, blackcurrants, redcurrants, blueberries,
and raspberries
Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease six 6cm food
presentation rings or deep ramekins with coconut oil and put on a baking
sheet.
To make the base, lightly toast the oats and sunflower seeds in a large, non-stick
frying pan over a medium-low heat for 4-5 minutes, stirring occasionally,
until starting to turn golden.
In a food processor, blitz the oats, sunflower seeds, and flaked almonds until
they are the texture of coarse breadcrumbs. Transfer to a bowl and stir in
the coconut oil and agave syrup. Spoon the mixture into the rings or
ramekins and press down with the back of a teaspoon to make a firm, level
base. Set aside while you make the topping.
Beat together the cream cheese, 3tbsp agave syrup, vanilla extract, lemon
zest, eggs and cornflour, until smooth. Pour the mixture into the rings, on
top of the base, then bake for 20 minutes or until risen and firm to the
touch. Leave to cool, then chill for 1 hour.
Put the frozen fruit, the remaining 1tbsp agave syrup and 3tbsp water into a
small pan and heat gently for 8-10 minutes until the fruit defrosts and the
sauce becomes slightly syrupy.
Run a knife around the edge of the presentation rings to loosen, then lift off
the rings. (If using ramekins, leave the cheesecakes in the individual
dishes to serve.) Spoon the fruit and some of the juice over and around each
cheesecake before serving.
Nutritional information: 397 calories 32g fat
- The recipes are from 500 Of The Healthiest Recipes & Health Tips You’ll
Ever Need by Hazel Courteney and naturopath Stephen Langley (Cico Books, £14.99),
which will be available to buy in paperback from February 9. Call 0125
630 2699 quoting ref: GLR6ST to pre-order your copy for just £12.99,
including free P&P (UK only).
