The Real Meal Revolution: The Radical, Sustainable Approach to Healthy Eating by Tim Noakes & Jonno Proudfoot & Sally-Ann Creed

Author:Tim Noakes & Jonno Proudfoot & Sally-Ann Creed
Language: eng
Format: azw3, epub
Tags: Low Carb, Diet & Nutrition, High Fat, Diets, Recipes, Cooking, Paleo, Weight Loss, Fitness & Dieting, Food and Lifestyle, Diet, Banting, ketogenic, Paleo Diet, Health, Weight Maintenance, Other Diets, Diets & Weight Loss, LCHF
Publisher: Robinson
Published: 2015-07-29T22:00:00+00:00

⋆ Combine all of the ingredients apart from the prawns and the coriander in a pot and bring to the boil.

⋆ Simmer for 10 minutes, then add the prawns and coriander and cook for just a couple of minutes until the prawns are pink.

⋆ Balance the seasoning with lime juice and fish sauce and serve as hot as possible.

SEARED TUNA WITH WARM ITALIAN UMAMI SALAD

SERVES 2

Umami is supposedly the sixth flavour after sweet, sour, salty, spicy and bitter (these make up a lot of Asian flavours). It is the ‘moreishness’ you get out of food that contains MSG, soy sauce and a few other things. Until recently, I didn’t know that parmesan is classed as the Mediterranean ‘umami’. When you think about it, it makes sense! What doesn’t taste good with Parmesan on it? Here’s an Italian alternative to the standard Asian umami that we are used to!

3 tbsp good-quality anchovies, minced

Zest and juice of 2 lemons

1 cup cherry tomatoes, cut in half

1 yellow pepper, deseeded and cut into squares (the size of the cherry tomatoes)

1 tbsp capers, roughly chopped

1 red onion, sliced

¼ cup olive oil

2 garlic cloves, crushed

10 leaves basil, shredded

2 × 200 g tuna steaks

1 tbsp coconut oil for searing

80 g shaved Parmesan

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