Fry the garlic, onion and leek in the olive oil. When they begin to soften add the chicken and fry until the chicken is cooked on the outside and the onions and leeks are soft. Add the remaining ingredients and simmer for 30 minutes.
Blushes and brushes have a fabulous competition on their facebook page to win £100to spend with them. I have been checking out the Blushes and Brushes website and doing a spot of virtual window shopping.
Here are some of the things I would buy if I had £100 to splurge:
This recipe uses quite a lot of spices. I found them all in our local Ethnic supermarket. It is possible to mix your own Ras El Hamout but the blend I bought was delicious and very cheap. It is worth noting the sumaq may be spelled sumac.
3 tbsp coconut oil
3-4 cloves of garlic - peeled and finely chopped
1 small onion - peeled and finely chopped
1" root ginger - peeled and finely chopped
2 tsp cumin seeds
1/4 tsp caraway seeds
1 tsp turmeric
1 tsp cinnamon
1/4 tsp black pepper
2 tsp Ras El Hamout
8-10 saffron strands
1/2 tsp sumaq
1 tbsp honey
4 tbsp ketchup
3-4 carrots, peeled and thinly sliced
3-4 handfuls of Yam, peeled and cubed
1 can chickpeas, drained
enough boiling water to cover the vegetables
Saute the garlic, onion and ginger in the coconut oil. Crush the cumin and caraway seeds in a pestle and mortar. Stir in the rest of the spices then add to the pan and continue to saute gently. Add the carrots and saute a little longer. Add boiling water to cover and stir in the ketchup and honey. Simmer for 20 minutes then add the yam and chickpeas. You may need to add more water to cover these. Simmer for about another 20 - 30 minutes until all the vegetables are tender and the sauce is nice and thick. Serve with brown rice. Serves 4.
So you've got the juicer, and you can make lovely healthy fruit and vegetable juices. But don't you feel a bit miffed about wasting all that lovely fibre that is left over from juicing? Well one way to use it is to add it to your flax cracker recipe. The crackers taste great and all that extra goodness goes in you not the compost bin.
I particularly like to make these when I have a carrot and apple pulp.
Put your pulp (1-2 cups) in a food processor along with:
1 cup flax seeds
1 cup mixed nuts
Salt and black pepper
Herbs or finely chopped garllic if desired
Enough water to make a spreadable paste
Blend until soft and spreadable then spread onto dehydrator sheets or baking paper.
Dehydrate at 40 degrees Celsius for 12 hours. Remove from sheets and turn over onto dehydrator trays and dehydrate for a further 12 hours.