Thai Prawns with Coconut Milk and Seaweed: The Clever Guts Diet Recipe Book- Dr Clare Bailey

clever-guts-diet-recipe-book-9781925640779_lg

 

Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah

 

 

Thai Prawns with Coconut Milk and Seaweed

Simple to make and packed with health-boosting antioxidants.” p.141

Serves 2

 

140g green-pea pasta (or wholemeal pasta)

150g broccoli, broken into florets

3 tbsp coconut oil

½ red onion, sliced

2cm root ginger, grated

½ red chilli, deseeded and finely chopped (or ¼ tsp chilli flakes)

200ml coconut milk

Juice of 1 lime

½ tbsp Thai fish sauce

2 nori seaweed sheets, chopped

2 00g prawns (fresh or frozen, defrosted)

Generous handful of fresh coriander, chopped

 

  • DAIRY-FREE
  • GLUTEN-FREE
  • GOOD FOR PHASE 1
  • 700 calories

 

Thai prawns with coconut milk and seaweed

 

  1. Cook the pasta according to the pack instructions.
  2. Steam the broccoli for 4-5 minutes and set it aside.
  3. Heat the oil in a large frying pan and sauté the onion for 4-5 minutes. Add the ginger and chilli, cook for 1 minute and then pour in the coconut milk, lime juice, fish sauce, seaweed and prawns.
  4. Bring the pan to a simmer, then add the broccoli and simmer for 2 minutes more before stirring in the pasta with the coriander. Serve immediately.

 

Prawns are high in protein, low in calories and a good source of vitamin D, vitamin B12, iron and selenium.

Coconut and Ginger Brown Rice – Gordon Ramsay’s Ultimate Fit Food

Ultimate Fit Food

Gordon Ramsay’s Ultimate Fit Food ($39.99), published by Hachette Australia.

Photographer Jamie Orlando Smith

 

COCONUT AND GINGER BROWN RICE

 

SERVES 6 AS A SIDE

This rich and fragrant rice is delicious with curries or as a side to any Asian main course, and it makes a great change from plain boiled rice. Cooking the rice in coconut milk does increase the level of fat and saturated fat in the dish, but there are advantages to using coconut that make this an excellent choice for a pre-event supper…“p.231

 

1 tbsp rapeseed oil, for frying

1 small onion, peeled and finely diced

3cm piece of fresh root ginger, peeled and grated

1 tsp ground turmeric

300g brown basmati rice

1 x 400ml tin reduced fat coconut milk

chopped coriander, to serve (optional)

Sea salt

1.Place a medium heavy-based saucepan over a medium heat. Add the rapeseed oil and, once hot, add the finely diced onion with a pinch of salt. Cook for 5–6 minutes, until softened.

2. Add the ginger and turmeric and continue to cook for 2 minutes, stirring everything together. Then stir in the rice, ensuring it is well coated in the flavoured oil.

3. Pour in the coconut milk and 400ml of boiling water and bring up to a simmer. Simmer for 5 minutes, then reduce the heat to low and cover with a lid. Cook for a further 30–35 minutes, until the rice is tender and the liquid has been absorbed.

4. Remove the rice from the heat and fluff with a fork, seasoning with a pinch of salt if needed. Serve immediately, sprinkled with coriander, if using.

 

HOW TO USE UP LEFTOVER RICE

Leftover rice can be stir-fried the next day with added vegetables, eggs, meat, prawns or tofu for a delicious lunch or supper.

 

KickStart Morning Drink: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

 

KICKSTART MORNING DRINK

 

KickStartDrink

 

+ Vegetarian, + Vegan, + Gluten-free, + Dairy-free, + Paleo

I love to have this cup first thing in the morning to kickstart my metabolism. It’s also great as an afternoon slump pick-me-up, instead of coffee or hot chocolate. It can also be served chilled.” p.38

 

prep time: 5 minutes

cooking time: Nil

 

 2 teaspoons Cinnamon Five Spice (see page 174) +

2 teaspoons finely grated ginger

Juice of 1 lemon

250 ml (9 fl oz/1 cup) hot water

1 tablespoon raw honey,
or use vegan sweetener

1 pinch dried chilli flakes

 

 

Put all of the ingredients into a mug, stir to combine well and enjoy.

 

 

+ note  Cinnamon Five Spice is a combination of cinnamon, star anise, black pepper, fennel, cloves and pink Himalayan salt. All these spices get you moving in the morning; not only your body, but also your digestive system and metabolism!