THE BEST TASTING GUACOMOLE RECIPE

Ingredients

1 ripe avocado

1/2 tsp lime juice

1/4 tsp pink or Celtic salt (to taste)

1 clove garlic

1 tbs Jim’s famous Salsa

Method

1. Mash Avocado

2. Add lime juice, garlic, salt to the avocado and then add the salsa

Enjoy!

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1. JIM’S FAMOUS SALSA

Simply stunning for a dinner party!

12 Prawns – peeled and de-veined and the tails in tact

1 tsp chilli flakes

1/2 tsp black pepper

1 tbs Lime juice

1/2 tsp grape seed oil

1 tsp seasoning salt

Few spinach leaves for Garnish

Mix all the ingredients, except the spinach leaves with the prawns and marinate for 1/2 hour in the refrigerator

2nd-PRE-HEAT OVEN 100c

3^rd MAKE THE VEGETABLE FRITTERS

Ingredients

1 large zucchini

1 medium potato

1 medium carrot

1/4 tsp bicarbonate soda

1/4 cup brown rice flour

1 egg beaten

Pink salt to taste

Method

1. Finely grate carrots, zucchini and potato in a bowl and using a paper towel squeeze out excess liquid until it feels dry.

2. Add this mixture to the flour, baking soda and salt

3. Stir in the beaten egg and mix well

4. Heat a non stick frypan and place mixture in pan (approximately 1-2 tablespoons, depending on the size you want them)

5. Press down on them with a non stick spatula

6. Cook until brown on both sides. The fritters should be done in batches

7. Keep warm in an oven

4^th GRILL PRAWNS

Take the prawns out of the refrigerator and grill on BBQ, until golden on both sides,

5^TH MAKE THE SAUCE

FOR THE SAUCE

1/4 cup Yogurt

1/3 cup fresh coriander

1 tsp Wasabi

1tbs Lime juice

1 tsp chilli pepper

2 cloves garlic

Combine all the ingredients well

TO ASSEMBLE

1. Place the Vegetable fritters on a plate
2. Take 2 prawns with the tails up and lock them together
3. Garnish with spinach
4. Drizzle the sauce over

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Whole Wheat Bread

Avocado

Roasted Red Peppers

Tofu Spread

Smoked Salmon

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2tbs olive oil

1 medium onion finely chopped

1/2 tsp freshly ground nutmeg

1 large potato peeled and diced

1 kg pumpkin peeled and diced

1 litre vegetable stock

1/2 tsp salt

2 tbs almond or cashew paste

coriander or parsley

Freshly ground pepper

Method

1. Heat oil in a large saucepan over low heat,

2. Add onion and cook for 2-3 minutes, until softened but not coloured.

3. Add garlic and nutmeg and cook for a minute

4.  Add the pumpkin, potato, stock, salt and bring to the boil.

5. Turn the heat down and then simmer for 30 minutes on low

6. Place heated mixture in a blender and add the 2tbs of almond or cashew paste.

7.  Allow to cool slightly, then and add the cream

8. Serve with parsley or coriander and top with the fresh pepper

CREAMY PUMPKIN SOUP

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10 Asparagus Spears

2 tb Dijon Mustard

1 tb Soy Mayonnaise or 1/2 mayonnaise and 1/2 Yoghurt

10 sl Turkey Slices

Method

1. Trim the bottom end of the asparagus and blanch with boiling water. Blend the mustard and mayonnaise in a small bowl.

2. Divide and spread the mustard mixture evenly on the turkey slices.

3. Wrap one asparagus spear in each Turkey slice.

4. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels. With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds.

I found this recipe in Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), but have modified since.

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4 Salmon steaks, large

2 tbs olive oil or spray 

2 tbs Lemon juice 

2 tbs Garlic, minced, fresh

1 tbs Tarragon, minced, fresh

6 t Lemon peel, grated 

Red pepper flakes 

Salt & pepper to taste 

1 Lemon wedges

Method

Combine oil with, lemon juice, tarragon, lemon peel and pepper flakes to make a marinade. Place fish steaks on broiler and brush with half the marinade. Broil under pre-heated broiler, 2 inches from heat, for 4 minutes. Turn the steaks, brush with remaining marinade, and broil until fish flakes to fork (about 4 more minutes). Salt and pepper to taste and serve immediately with lemon wedges.

You can also use, king mackerel, grouper or other large fish steaks.

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