Wellness Thursdays

Cod with Tomato-Olive-Chorizo Sauce and Mashed Potatoes
Ingredients
- 50g pitted black olives, halved
- 500 g cod fillets, fresh or frozen
- 4 Tbs fresh parsley, chopped
- Fresh parsley leaves, chopped
- 1 Tbs lemon juice
- 1 Tbs olive oil
- 2 Tbs olive oil
- 240g whole plum tomatoes, canned
- 300 g potatoes
- 100g fresh red pepper, trimmed, cut into small strips
- ½ tsp salt
- 100g chorizo or a semi-smoked sausage, cubed

Seasonal Autumn Stew
Ingredients
- 2 bay leaves
- 1 medium butternut squash, cubed
- 1 can (28 oz, 796 ml) whole tomatoes, pureed
- 1 teaspoon chili flakes
- 1 pinches of cinnamon
- 1 fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1/2 bunch of kale
- 2 cups mushrooms, thinly sliced
- 1 tablespoon olive oil
- 1 onion, diced
- 1 parsnip, cored and diced
- 1 tablespoon rosemary, minced
- salt and pepper to taste
- 1 cup vegetable broth

Dessert That's No Problem: Baked Pears with Oatmeal Crumble
Ingredients
- 2 ripe pears (I've used Anjou and Bosc), split vertically with core and seeds carefully removed
- 1-1/2 cups oatmeal
- 1/4 cup packed brown sugar
- 1/3 cup flour
- 1/4 teaspoon cinnamon
- 2 tablespoons chilled butter, cut into small pieces

Preparation

Preheat your oven to 400 degrees F.

In a small bowl, mix together the oatmeal, brown sugar, flour and cinnamon.

Place the halved pears in a baking dish.

Spoon the oatmeal mixture onto the top of each pear half and pat down to make a small mound.

Dot each of the pear halves with the pieces of butter.

Bake, uncovered, for about 15 minutes. Turn the oven to broil to allow the topping to brown, just for about 30 seconds. Watch the pears carefully at this point so they dont burn.

Serve with vanilla ice cream, caramel sauce or plain.
Source: Foodista

Scarlet Poached Pears
Ingredients
- 1 bay leaf
- 2 cups Cabernet Sauvignon
- 1 cinnamon stick
- 2 teaspoons fresh lemon juice
- 4 firm Bosque pears, peeled, halved & cored
- 1 medium red beet, peeled & sliced 1/4" thick
- 1/2 cup sugar

Salad With Apples, Gorgonzola and Walnuts
Ingredients
- 1/2 baguette
- extra virgin olive oil
- 150 grams creamy gorgonzola
- 1 large green apple
- lemon juice
- pepper
- 1 bunch of mixed green salad
- salt
- 100 grams walnuts

Party Sausage Bites With Pine Nuts
Ingredients
- 2 tbsp butter
- 1 medium onion or 3 medium shallots, minced
- 2 garlic cloves, minced
- 1 package (14 oz) mild or hot Italian sausage
- 1 tsp dry thyme
- 1 tsp dry basil
- 2-3 tbsp fresh chopped dill
- 1/4 cup pine nuts
- 1/2 tsp salt
- 1 sheet of frozen puff pastry, thawed according to instructions
- 1/3 cup grated parmesan (optional)
- 1 egg for glazing, whisked with a small pinch of salt and 1 tbsp water until smooth
- sesame seeds, caraway seeds, dill seeds, fennel seeds for decorating

Thai Stir-Fry Chicken With Cashew Nuts
Ingredients
- 300-350g Chicken breast or thighs (about 3/4 pound)
- 1 onion (cut into wedges)
- 2 cloves Garlic (chopped)
- 1 stalk green onion
- Dry chilies
- 1 tablespoon Thai chili paste (or less, depends on how spicy you can take)
- A handful of cashew nuts
- 1 tablespoon soy sauce
- 1/2 tablespoon Dark soy sauce

Preparation

On medium flame, fry the garlic until fragrant and not brown.

Add in the chicken and cook until nearly done. Then, add in Thai chili paste and stir well.

Add a bit less than recommended if you cant take spiciness.

Add in the onion, cashew nuts, dry chilies and spring onion. Give it a good mix and cook for about 2 minutes.

Then, season with soya sauce.

Add in dark soya sauce to sweeten the dish and give it a little bit of colour.

Serve warm.
Source: Foodista

Indian Sweet Jackfruit Dessert [Paleo, AIP]
Ingredients
- 1/2 lb (250 g) sweet jackfruit segments
- 2 Tablespoons (30 ml) honey
- 1/3 cup (36 g) coconut flour
- 1/4 teaspoon (1 g) salt
- 1/2 Tablespoon (7 g) coconut oil or ghee

Peach Melba
Ingredients
- 1 sponge cake
- 4 tablespoons brandy
- 8 peach halves
- 4 scoops vanilla ice-cream
- whipped cream
- 1 tablespoon almonds, flaked
- 1 cup raspberries
- 4 teaspoons sugar (caster)
- 1 teaspoon lemon juice

Zucchini and Carrot Crunch
Ingredients
- 1 cup grated organic carrots
- 1 cup grated organic yellow zucchini with skin
- 1 ½ cup freshly grated Parmesan cheese
- 1 organic egg white, whisked
- 1 garlic clove, minced
- Pinch of sea salt
- ½ tsp. organic GF dried rosemary,
- ½ tsp. organic GF freshly ground black pepper

Preparation

Preheat oven to 400 F

Combine all ingredients together and with a tablespoon drop batter on a baking sheet lined with parchment paper

Bake until slightly golden about 15 minutes depending on your oven
Source: Foodista

Persimmon, Pomegranate, and Goat Cheese Salad
Ingredients
- 1 bunch of Spinach or Watercress
- 1 Fuyu Persimmon
- Goat Cheese
- Pomegranate Seeds
- Toasted walnuts or Pecans
- 1/4 cup olive oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon lemon juice
- 1 Shallot, minced
- 1 clove of garlic, minced
- Salt and Pepper to taste