Saturday, 13 October 2012

Stuffed Peppers with Lebanese Style Rice

I grew up eating Lebanese food which is naturally very healthy given the use of good oils and vegetables. Stuffed vegetables are particular common place in Lebanese cuisine, from courgettes and marrows to cabbage and vine leaves. This recipe combines stuffed peppers with a Lebanese style rice.

Ingredients (serves 4-6)

4 Red Peppers
800 grams of Lean Minced Lamb
1 egg beaten
1 finely diced Onion
1 pinch Ground Saffron
2 tsp Dried Parsley or a handful of fresh chopped.
100 grams of Pine Nuts
1/2 cup Tomato Puree (1 small tin)
2 tablespoons of Agave Nectar
2 tablespoons of Cider Vinegar
2 cups of Wholemeal or Brown Rice
2 tablespoons of Hemp Oil
1 teaspoons of All Spice
1/2 teaspoon of Cumin
Hemp Oil for cooking
Salt & Pepper for seasoning

Directions for the Peppers

- Place 600 grams of the lamb in a bowl and add to it the following ingredients; egg, half the onion, ground saffron, parsley, salt and pepper to season - work the mixture in with your hands
- Slice the peppers in half and deseed and remove the pith
- Stuff each pepper half with the meat mixture and roast in a preheated oven for about 20 minutes or until the meat is cooked
- While the meat is cooking, mix the tomato puree, agave nectar,vinegar and more salt and pepper to season.
- Once the peppers are cooked, pour the tomato sauce over the top of the peppers and return to the oven for a further 10 minutes
- Finally remove the peppers from the oven and grill for around 5 minutes until the peppers begin to char
- Serve with the Rice below

Directions for the Rice

-  Toast the Pine nuts in a dry pan until they are lightly browned turning frequently - set aside
- Cook the rice as per instructions
- Meanwhile gently fry the remaining Onion in a little extra Hemp Oil
- When the onions turn translucent, add the reserved lamb (200g) and fry till browned.
- Add the Cumin and All Spice and cooking for a further minute or two
- Add the toasted Pine Nuts
- Now add the meat and nut mix to the cooked rice and serve.

Saturday, 6 October 2012

Gluten & Sugar Free Banana Bread


3 desert spoons of Milled Flax Seeds
3 large over ripe bananas peeled and mashed
2 Eggs
1 cup Milk
2 teaspoons of Vanilla Extract
Grated zest of 1 Lemon
3 tablespoons of Stevia Powder
1.5 cups of Brown Rice Flour
1/2 teaspoon Sea Salt
1 1/2 teaspoons of Cinamon
100g Chopped Walnuts
1/2 teaspoon of Ginger
Pinch of Ground Nutmeg
1 teaspoon of Baking Powder
1/2 teaspoon of Bicarbonate of Soda


- Combine the milk, flax seeds, eggs, vanilla, stevia, bananas  and lemon zest in a bowl and mix
- In a seperate bowl combine the remaining dry ingredients
- Now mix the wet and dry mixes - do not over mix
- Pour the batter mix into a lightly floured loaf tin
- Bake in a preheated oven for 50-60. Testing for readiness by inserting a cocktail stick - if it comes out dry you know its ready!

Thursday, 4 October 2012

Rocketfuel - Berry & Nut Porridge

This recipe makes both a brilliant early morning fueller and also a fantastic post exercise recovery meal.

Ingredients (serves 1-2)

50g Organic Rolled Oats
300ml Cold Water
100ml Semi-Skimmed Milk (you can use just water, or milk alternatives if desired)
small handful of chopped walnuts
handful of fresh or frozen Fruits of the Forest
1 x 28g scoop Strawberry Whey Protein Powder (I personally use Impact Diet Whey from


1) Place the oats and water in a saucepan and bring to the boil
2) Simmer for 3 minutes stirring constantly
3) Add the nuts, berries and protein powder
4) Stir in the milk to the consistency you prefer
5) Simmer for a further 3 minutes stirring gently
6) Serve