Tag Archives: Brussel sprouts

Pie

 

I know you’re thinking, potato, pastry, flour, eggs, milk right?!

Winter is here, it’s cold, the family is hungry and miserable, it’s comfort food weather so I think that I should adhere to mum protocol and feed the masses, create leftovers, keep the troupe happy!

This does call for some time, but it’s worth it. We were still eating it on the weekend and there is still half frozen now for a go to meal.

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Chicken Korma Pie

Chicken Korma Pie

Gluten free, dairy free, can be nut free, paleo, egg free
PREPARATION TIME          TOTAL TIME 
20-30 MINUTES             1-2 HOURS

INGREDIENTS

Base
1 cup sunflower seeds
½ cup pumpkin seeds
pinch of salt
2 tbsp chia seed egg mix
1 medium zucchini
¼ Cup Nutritional yeast flakes

Pie Filling
1 tbsp. coconut oil
300g chicken
1 carrot- chopped
1 head of broccoli chopped
1 cup of rustic mushrooms
1 cup spinach
1 daikon sliced
¼ cup coconut cream

 

Spice mix for filling
1 tsp cumin
1 tsp turmeric
½ tsp cardamom
½ tsp coriander
¼ tsp clove
¼ tsp nutmeg
¼ tsp cinnamon
½ tsp ginger
¼  cup cashews (omit for nut free and replace with toasted sunflower seeds)
400ml bone broth or chicken stock

Toppings
3 medium sweet potatoes
1 Tbsp. coconut oil or Ghee
½ head cauliflower
1 tbsp. Coconut oil or Ghee
6 Brussel sprouts

INSTRUCTIONS

Pie Base
Pre heat oven to 180c

1. In a food processor, pulse seeds and a pinch of salt until a fine flour like mix
2. Add zucchini, chia and nutritional yeast.
3. Grease a pie dish and line with baking paper
4. Press mix into pie dish and bake for 40 minutes
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Pie Filling

1. In a pan on a medium heat, toast spice mix until aromatic
2. Add coconut oil and heat
3. Add Chicken and brown
4. Add vegetables and sauté in spice mix
5. Add broth and bring to boil
6. Turn heat to low and simmer for 15 minutes reducing stock and creating a gravy like consistency
7. Add Coconut Cream and mix through, turn off heat and set aside

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Toppings

1. Roast Sweet Potato, Cauliflower and Brussel Sprouts until soft in 1 Tbsp of Coconut Oil or Ghee (I popped them in the oven with the pie base.
2. Separate three and hand blend sweet potato and cauliflower in separate bowls
3. Roughly chop brussel sprouts

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By now the pie base will be done. 

Assembly
1. Place pie filling in pie base, top with sweet potato then cauliflower and scatter brussel sprouts.
2. Pop in oven to heat through for approx. 10 minutes

Autumn and Winter Eating

You’ve got to be a warm-blooded human if you like to eat just salad’s during winter. Let’s admit it….we’d all love a big bowl of spaghetti or a stew or casserole or a warming soup, and why not; it’s getting colder outside and you need to nourish your body, feed your cravings and build some good blood warming immunity for the next few months.

My Pack-A-Punch Chicken Meatballs fulfils all the above and more. The kids will love it, the family will and it is great for breakfast, lunches the next day and you can jazz it up any which way.

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Sarah Craven Photography 2014

Meatballs
500g Chicken Mince (i do stress for it to be free range/pasture raised, chemical free as the effects of eating other chicken is not worth it especially if you are a woman)
200g Chicken Livers
50g Sun-dried tomatoes (we buy non-marinated freshly dried from our local deli or make our own)
1 cup mushrooms
1 cup activated walnuts
1 Tbsp chia seeds
big bunch of basil leaves
2 Tbsp coconut oil

Sauce
1 cup bone broth
1 Tbsp ACV
6 medium tomatoes roughly chopped (we love roma to make sauces here)
2 Tbsp Tomato paste
1 cup Brussel sprouts
1 doz okra’s
salt and pepper to season

*Depending on what you are serving this on we add 1 sweet potato cubed, 1 carrot cubed and 1 zucchini cubed.

Add all the meatball ingredients apart from mince into the food processor.
Pulse until it forms a pesto like paste
Add to mince and combine
Roll into small balls and place in freezer (the freezer will activate the chia and set the meatballs so they won’t fall apart when cooked)

Bring broth to a simmer
Add tomato paste and stir
Add chopped tomatoes and whole Brussel sprouts
*add other vegetables from above
Simmer for 20 minutes
Add meatballs straight from freezer and cook for further 15 mins on low
Add Okra and turn off heat, place a lid on pot and leave until ready to eat.

Serve on zoodles, sweet potato spirals, carrot spirals, cauliflower rice or gluten-free pasta.

Steam some iron rich silver beat that is amazing in season at the moment and top with some fermented chillies, homemade pesto and meatballs.
Add to a pan a few ladles of meatballs 1/2 doz eggs and bake at 180c until set.

This is such a versatile meal that you double quantities and eat all week.