Ingredients:

1 Salmon fillet per person (get either wild or organic salmon rather than farmed)

Olive Oil

One can of coconut milk

Juice of one fresh lime

Soya sauce or tamari

1 teaspoon ground ginger or chopped fresh ginger

1 teaspoon of ground coriander

A handful of fresh coriander leaves

Two cloves of chopped garlic

Selection of vegetables for stir fry as desired such as:

Sliced red peppers

Chopped white cabbage

Sliced onions or leeks

Beansprouts

Broccoli

Baby sweetcorn

Mangetout

Method

 

Lightly brush the salmon fillets with olive oil and place under a moderate grill for 20 minutes until lightly browned.

Then chop all vegetables ready for the stir fry.

Place the ginger, ground coriander and garlic in a wok with a little olive oil and heat gently then add a little water to form a paste.

Next add the vegetables and stir to coat with the paste, then add the soya sauce to taste and cook for a few minutes until vegetables begin to soften.

Next add the coconut milk and juice of the lime to the vegetables and simmer for a few minutes. Taste mixture and add more soya sauce if required.

Serve vegetable mixture in deep individual bowls and place the grilled salmon on top. Garnish with fresh chopped coriander.

100g (4oz) mixed dried fruit eg sultanas, apricots (organic where possible and without mineral oil or sulphur dioxide)

200g (7oz) mixed nuts eg almonds, cashews, hazelnuts

1 tbsp pumpkin seeds

2 tbsp approx. of sunflower seeds

75g (3oz) desiccated coconut

6 tbsp of liquid (e.g. organic apple juice, soya milk or rice milk)

 

 

Put the dried fruit, nuts, coconut and pumpkin seeds into a food processor.  Pulse until finely chopped and then add the liquid slowly until it makes a softish dough.  Heap teaspoons of the doug onto a greased baking tray and press down to make a round (5cm, 2ins).  Push some sunflower seeds into each cookie.  Bake in a preheated oven at 180°C, 350°F, gas mark 4 for about 15 minutes.  Cool before eating.

3 whole fresh beetroots, peeled and grated

2 large carrots, peeled and grated

 

For the dressing

½ cup orange juice

2 tsp grated orange rind

1 tbps tahini

½ small red chilli, finely chopped

1 tbps sesame seeds, toasted

 

Combine the grated beetroot and carrot.  Separately combine the orange juice and rin, tahini, chilli and sesame seeds, whisking well.  Pour this dressing over the vegetables.