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Chicken San Chow Bau

San Chow Bau

Serves 2-4

Ingredients

500g chicken mince

2 tspns ginger

1 medium red chilli – remove seeds and dice finely

2 tspns macadamia oil

½ red capsicum diced

1 carrot julienned

handful of swiss brown mushrooms quartered

½ small tin chestnuts cut into matchsticks

2 eschallots (green spring onions) sliced into small portions

1 bag of Chinese bean sprouts

2 tblspns oyster sauce

1 tblspn tamari

½ lime juiced

1 coriander plant chopped

iceberg lettuce leaves

2 tblspns cashews

Method

Saute chicken mince in oil until cooked approximately 5 mins

Add onion, ginger, capsicum, carrot and mushrooms stir through and cook for 5 mins

Mix sauces and lime juice together

Add eschallots, chestnuts, chilli and bean sprouts to pan and combine well

Add sauces and mix through quickly

Remove from heat and stir through coriander

Place in serving bowl and top with chopped dry roasted cashews

Spoon into lettuce cups and serve immediately.

Options

If nightshade free, replace red capsicum and chilli with diced red radish.  Check sauces if gluten free.

Try snow pea sprouts instead of bean sprouts

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Tasty grain free bread – gluten, dairy, yeast & egg free

Gluten free nut bread Quinoa almond flaxseed bread

Ingredients

½ cup (65g) of almonds or hazlenuts roughly chopped

½  cup (135g) sunflower seeds

½ cup pepitas

½  cup (90g) of flax seeds

2 tbspns chia seeds

3 tblspns psyllium husk powder

1 ¾ cup quinoa flakes (or 1.5 cups (145g) rolled oats)

1 tspn Himalayan salt

1 tblspn organic maple syrup

3 tblspn of expeller pressed coconut oil or ghee

1.5 cups/350ml water

Directions:

In a large bowl add all the dry ingredients & mix together

Melt the oil or ghee and whisk together with maple syrup & water

Add to dry ingredients and mix until everything is well combined and holding together (if too thick or dry add a little more water).

Line a loaf tin with baking paper including the sides and spoon in the mixture.

Smooth top with the back of the spoon.

Let rest on the kitchen bench with a tea towel covering for 2hrs min. or overnight.

To ensure dough is ready it should retain its shape even when you pulled away from side of loaf pan.

Preheat oven to 170oC or 330oF

Place loaf pan on middle rack in oven & bake for 20mins.

Remove bread from loaf pan & place upside down directly on a rack and continue to bake for another 30-40mins. Check occasionally and turn down heat if needed to prevent burning.

Bread is cooked when it sound hollow when tapped (knock on base).

Let cool completely on a cake tray before slicing.

Store bread in a tightly sealed container.

Serving Suggestions

Eat as is with a bowl of soup. Top with a poached egg, avocado, hummus, baba ghanoush and your favourite salad leaves, tomato or cucumber.

Variations

In the loaf pictured I used quinoa flakes & Spiral brand coconut oil.  Expeller pressed oil has a higher smoking point so better for cooking.

I also added a greater variety of nuts including macadamia & brazil nuts, keeping the total of nuts & seeds to 1 ½ cups.

I also added hemp seeds in lieu of some of the psyllium & flax seeds. Also try cashew, hazlenuts, pecan nuts, sesame seeds,  walnuts.  Another great protein rich addition are hemp seeds, soon to be legal for consumption in Australia as they are everywhere else in the World.