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Barbecue relish2 garlic cloves, peeled and finely chopped
1 red onion, peeled and finely sliced
400g tin chopped organic tomatoes
1 tbsp chopped fresh basil
Tahini salsa2 beef tomatoes, deseeded and finely chopped
1 yellow pepper, deseeded and finely chopped
1 red onion, peeled and finely chopped
juice of 1 lime
1 tbsp tahini
2 tbsp sesame seeds
Pea puree1 leek, finely chopped
2 tsp olive oil
300g of frozen peas
mint leaves, finely chopped
vegetables for steaming (try celeriac, fennel and carrots)
Tamari and ginger gravyhalf a pint of vegetable stock
tamari
1-2 tsp grated ginger
1 tbsp arrowroot or kudzu
Almond pestohalf a cup of soaked almonds
bunch of fresh basil
½ tsp wholegrain mustard
1 garlic clove, crushed
juice of half a lemon
3 tbsp gold of pleasure oil
Tahini saucetahini
lemon juice
1 tsp miso
garlic or herbs (parsley, coriander, chives) if desired
Avocado cream sauce2 soft avocados
2 spring onions, finely chopped
¼ tsp of coriander powder
¼ tsp seaweed seasoning (or sea salt)
½ teaspoon olive oil
3-4 tbsp water
Basic kudzu sauce1½ tbsp of kudzu
1 cup of water or stock
© Gillian McKeith 2005
Ingredients
Makes 425ml. Keeps for three days in the fridge
Method
Place all the ingredients except the basil in a small saucepan. Bring to the boil, then lower the heat and simmer, stirring occasionally, for 30-40 minutes, until the mixture is soft and syrupy. Add a little water if necessary during the cooking process.
Transfer to a small bowl, cover and chill. Serve with freshly chopped basil.
Tahini salsa
Ingredients
Makes 175ml
Method
Mix the tomatoes, peppers and onion together in a medium-sized bowl. Add the lime juice and tahini and stir well. Sprinkle with the sesame seeds and eat on the same day.
Pea puree
Ingredients
Serves 2
Method
Heat the oil and sauté the leek until well cooked. Add the peas to the cooked leek with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and puree with a hand-blender or liquidiser.
Tamari and ginger gravy
Ingredients
Serves 2
Method
Put the stock into a pot and heat gently. Add tamari and ginger (taste to check for quantities). Dissolve the arrowroot in 1 tablespoon of cold water and add to the stock. Continue cooking until the mixture thickens and becomes clear.
Almond pesto
Ingredients
Method
Combine the soaked almonds with the basil, mustard, garlic, lemon juice and olive oil in a food processor and blend until smooth. Add water until the desired consistency is reached.
Tahini sauce
Ingredients
Method
Make the tahini sauce by creaming together the tahini and miso with the lemon juice until thick, then add water until the desired consistency is reached. Chopped garlic or herbs can be added if desired.
Avocado cream sauce
Ingredients
Serves 2
Method
Put the water in a blender. Add the avocados, spring onion, coriander, seasoning, olive oil and seaweed, season and mix until smooth and creamy.
Basic kudzu sauce
Ingredients
Serves 1
Method
Mix the kudzu in a small amount of the liquid until you have a smooth paste. Add the paste to the remaining liquid and simmer gently, stirring all the time, until the mixture thickens.
This can be flavoured with tamari, miso, ginger or herbs and added to soups, sauces and desserts as a thickener.
© Gillian McKeith 2005
For more recipes go to www.drgillianclub.com
