For a spicy, yet refreshing twist on a summer dinner. Fully vegan, gluten free and easy on the tummy I’m buying literal crates of mangos with the recent (and very much welcome) heat we’ve had and I have to use them somehow! All of these components are super versatile and can be altered according to what you have in the fridge or your taste preferences. I always use a ‘base’ recipe for my mango salsa being mango (obvs 🤪), avocado, olive oil, lime and herbs (mint/coriander). Endless possibilities!
Read moreVegan Cucumber Mint Raita
Remember those ‘Franks Red Hot Sauce’ commercials with catch phrase ‘I put that s***t on everything!’?
Well I put THIS on everything! Potatoes, rice, anything spicy, fish, with curry, as a vegetable dip, alongside a savory brunch, or with daal. It’s the perfect cooling. creamy addition to any dish. I use coconut yoghurt here (I buy coconut collab plain yoghurt) but you can use plain, Greek, Icelandic or even goat yoghurt for the same effect. Its an incredible flexible recipe as well- you can omit the cucumber, lemon or olive oil, and add honey for sweetness, lemon zest for a delicate flavour, or chili for spice so this matches with any recipe. I even dip salty tortilla chips in this as the perfect mini snack!
Slow Baked Indian Spiced Salmon
Slowly becoming a staple in our home, I learned the technique from the cookbook Salt, Fat, Acid & Heat and have built upon the recipe each time. I normally just buy fillets of salmon and bake them at 220C for 12-13 minutes (works without fail!) but this time I preheated the oven to 110C and cooked the salmon for 45 minutes! It was delectable. The spices make almost like a crust and is delicious to eat but also tastes amazing if removed before serving with all of the amazing flavors locked into the fish.
Read moreSaffron Rice
A super simple recipe but oh so luxurious. Luxurious because the price of real saffron is! It’s the reason why I always go into the grocery store on a budget and leave thinking ‘what did I even spend that on??’ No regrets! Some people have expensive chocolates- I have golden strands of delicate saffron.
Read moreButterbean Shashuka
Traditionally made with red peppers, shashuka is what I consider a ‘Clean Out The Fridge’ meal where the base is always eggs poached in a tomato sauce- in fact, if a can of chopped tomatoes is all the veg you have its STILL luxuriously delicious and fulfilling. In this butterbean derivative of the classic middle eastern meal, I used spinach, zucchini and butterbeans making it a bit of a more eastern fusion of traditional shashuka and ranchos hueveros (a Mexican tomato and egg based brunch often served with black beans).
Read moreSpicy Morrocan Prawns
Richards favourite food are prawns or what, back in Canada, I would have called shrimp.
He decided to go on a boys trip this weekend and in the typical loving, banter filled relationship we have, I decided to make his favourite dish. And send him pictures of it. Oops!
Of course, there are left overs for when he comes back home.
Tonight I made my Spicy Moroccan prawns with smoky cumin sweet potatoes, roasted red pepper and portabella mushrooms with lemony asparagus over mixed greens.
SO. SATISFYING.
Of course, I would also suggest making these over quinoa, brown rice, pasta, or a jacket potato.
Tag @scrambledhealth on Instagram or hashtag your food with #behindthebowl #scrambledhealth so that I can see your unique creations!
Comment below what you are going to pair these Spicy Moroccan Prawns with.
Spicy Moroccan Prawns
Gluten Free, Nut Free, Dairy Free
Serves 2
15 Minutes
Ingredients
-150 g Peeled and Deveined Prawns
-1/2 tbsp. Rapeseed Oil/Avocado Oil
-1 Red Onion
-Option: 1/2 Fresh Chili (I Use Birds Eye Chili for EXTRA HEAT)
-1 tsp. Smoked Paprika
-1 tsp. Cumin
-16 Cherry Tomatoes
-6 Sprigs Flat Leaf Parley
-Salt and Pepper To Taste
Method
Peel and halve the red onion. Thinly slice lengthwise creating semi-circles. Separate the layers to make sure they don't stick together when cooking. If using chili, cut diagonally.
Heat oil in a pan on medium heat. Once hot, add the sliced onion and chilli (The chili, if extra hot like a birds eye, may make your eyes burn and cause coughing. To prevent this, use a chili of less spice). Cook until onions are translucent. This should take about 3-5 minutes.
Pick parsley from stems and roughly chop in the meantime and set aside.
Toss the paprika and cumin in with the onions so that they are fully coated.
Toss the cherry tomatoes in and crush them in the pan so they further release their juices and seeds.
Add the shrimp into the pan. Cook until pink and mix the set aside chopped parsley. Add Salt and Pepper to taste
Serve hot!
