6 bananas – sliced

1 pint berries  or strawberries or pineapple

¼ cup flaked unsweetened coconut

½ cup chopped walnuts (soaked 8 hours)

½ cup fresh squeezed orange juice

Combine and serve.

1 cup carrots cubed

1 cup zucchini cubed

1 cup celery cubed

1 cup tomatoes chopped

¼ cup Sun-dried tomatoes chopped

1 ½ cup wild rice cooked

1 tsp black pepper

Sea salt

1 tsp toasted sesame oil

2 tsp olive oil

2 tsp normal sesame oil

Mix and serve.

  (serves 4) 

• 1/2 cup extra-virgin olive oil
• 2 tablespoons minced garlic
• 2 (28-ounce) cans Italian plum tomatoes, crushed with your hands, with juices
• 1/2 cup bottled clam juice or seasoned shrimp stock
• 2 1/2 teaspoons minced fresh oregano leaves
• 1 1/2 teaspoons minced fresh thyme leaves
• 1 1/4 teaspoons crushed red pepper flakes
• 1/4 cup drained small capers
• Salt and pepper
• 5 tablespoons unsalted butter
• 2 pounds raw large shrimp, peeled and deveined
• 1/2 cup ouzo
• 1/2 pound Greek or Bulgarian Feta cheese, crumbled
• Hot crusty peasant-style bread, for serving

Directions

In a large saucepan heat the olive oil and, when hot, add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, clam juice, oregano, thyme, crushed red pepper, and capers, and cook until the sauce is thickened and reduced by half in volume, 20 to 25 minutes. Season, to taste, with salt and pepper and set aside.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet until it begins to foam. Add the shrimp and cook, stirring occasionally, until they just begin to turn pink. Remove pan from heat, and add ouzo. Return pan to the heat and shake carefully to ignite the alcohol. Season lightly with salt, to taste. Remove from the heat. Do not overcook; shrimp should not be cooked through at this point.

Add the sauce to a large casserole dish or individual gratin dishes. Nestle the shrimp down in the sauce and crumble the feta evenly over the top. Bake for 12 to 15 minutes, or until shrimp are cooked through and the sauce is hot and bubbly. Remove from the oven and serve immediately, with pieces of crusty bread for dipping.

(serves 4 – 6)

1 lb celery hearts

1 small red onion

1 small potato

4 cups Vegetable stock

2 Tbsp cold-pressed olive oil

2 bay leafs

Method:

Peel and chop onion and potato. Sautee with olive oil in a 3-quart saucepan until tender. Add vegetable stock and bring to boil. Chop celery and add to saucepan along with bay leafs. Turn the heat down to low and simmer for 30 minutes. Remove bay leafs from soup. With a soup ladle put about half of the mixture in the blender. Hold the lid on securely while pureeing for one minute. Repeat with the other half of the mixture. Stir all the soup together well.

 (serves 4)

8 small courgettes, about 450g

15ml olive oil, plus a little extra for greasing

100g goat’s cheese, cut into thin strips

Small bunch fresh mint, finely chopped

Freshly ground black pepper

Preheat the oven to 180 degrees C.  Trim the courgettes and cut a thin slit along the length of each. Insert pieces of goat’s cheese in the slits. Add a little mint and sprinkle with the olive oil and black pepper. Cover and bake for 25minutes until tender.

400g tuna steaks

1 tbsp olive oil

1 small red onion, thinly sliced

1 ripe tomato, seeded and chopped

1 small red pepper thinly sliced

2 x 400g cannellini beans

2 cloves garlic crushed

1 tsp chopped fresh thyme

4 tbsp chopped fresh parsley

11/2 tbsp lemon juice

1/3 cup olive oil

1 tsp honey

100g rocket

1 tsp lemon zest

Brush tuna steaks with oil and salt and pepper. Combine the onion, tomato, red pepper in a large bowl. Rinse the cannellini beans under cold running water for 30 seconds, drain and add to bowl with garlic, thyme, and 3 tbsp of parsley. Place lemon juice, oil and honey in a small saucepan, bring to the boil, then reduce the heat to low and simmer, stirring for 1 minute, or until the honey dissolves. Remove from the heat. Grill the tuna for 1 minute on each side. The meat should be pink in the middle. Slice into 3cm cubes and combine with the salad. Pour on the warm dressing and toss well. Place the rocket on a large platter. Top with the salad, season and garnish with the lemon zest and remaining parsley.  

Note: Good quality canned tuna may be substituted.

450 g fresh shelled garden peas (or frozen)

1/2 tsp vegetable bouillon powder

1 tbsp spring or filtered water

2 tbsp fresh mint

Put the peas into a pot with the water and vegetable bouillon powder and gently steam over low heat until cooked. Sprinkle with mint for the last five minutes of cooking and serve immediately.

1 large onion, finely chopped

1 tbsp olive oil

450 g fresh pumpkin (skin removed), cut into 1 in cubes

1 tbsp tahini

1/2 tsp grated nutmeg

Saute  the onion in the oil until brown, then add the pumpkin and continue to sauté for 5 - 10 minutes, stirring carefully. Add a splash of water if necessary and leave on a very low heat for another 10 - 15 minutes until soft. Add the tahini and mix well. Serve immediately sprinkled with the grated nutmeg.

450g leeks

1 tbsp olive oil

115 g pecan nuts

2 tbsp miso paste

Splash of filtered water

Slice the leeks lengthways in very fine strips and then cut into 3 in lengths. Mix well with the oil and bake in a hot oven for 10 - 15 minutes. Chop the pecans finely in a food processor and combine with the miso and little water to prepare a sauce for the leeks. Cover the leeks with the sauce and serve immediately.

2 large carrots, grated

50g walnuts, chopped

10 g olive oil

50g breadcrumbs

1 tsp marmite

1 tsp fresh thyme

1 tsp garlic, chopped

20g bran

1 onion grated

100ml vegetable stock

2 eggs, beaten

Salt and pepper

1. Pre-heat the oven to 200C.
2. Grease a medium-sized bread tin or smaller ones as shown.
3. Mix all the ingredients together in a large ceramic bowl, and season.
4. Place into the bread tin and cook for 25mins or for 20minutes if using smaller tins.
5. When cooked, leave to cool in the tin for 5 - 10 minutes, then turn out onto a suitable serving plate. Run a knife around the edges if it starts to stick. Serve with a generous green salad and a light tomato sauce.