Cumin Seeds | Helen Jane | Your IBS Freedom

Mango Curry

admin — Wed, 24 Mar 2021 13:01:14 +0000

Michelle's Mango Curry

This fabulous vibrant curry was sent in by one of our clients, Michelle Rowland. We hope you enjoy it as much as we did. Bursting with flavour and simple to make this is a perfect meal to fight off any last minute winter colds and really enjoy.

Servings2 people

Prep Time15 minutes

Cook Time20 minutes

Ingredients

250grams Basmati Rice
2 Chopped Onionscan substitute leeks if avoiding onions
2tbsp Medium Curry Powder
2tsp Cumin Seeds
1chunk Fresh Gingerto taste
2tsp Tumeric
750ml Chicken Stock
500grams Chickenchopped into chunks
1 Cauliflower
125gram Spinach leaves
1 Mangopeeled and diced
1pinch Crushed Black Pepper

Instructions

Brown the chicken in a little oil, in a deep pan and set to one side.
Add the spices to the pan and stir until well mixed and sizzling.
Next add the chicken stock and rice and cook for 5 minutes.
Re-add the chicken.
Add the cauliflower, cover and simmer for 10 - 15 minutes.
Once all cooked through, add the spinach to wilt and garnish and serve.

The post Mango Curry appeared first on Helen Jane | Your IBS Freedom.

Roasted Cauliflower salad

admin — Wed, 24 Mar 2021 12:14:55 +0000

This is a tasty way of using cauliflower and broccoli florets with a warm and spicy salad. Full of Vitamin C, Iron and calcium this will fill you up, keep you energised and help keep colds at bay. I bought too much for a Sunday lunch and had a bag or pre cut florets left over and used this which equates to about 1 head of cauliflower and 1 broccoli.

Roasted Cauliflower salad

This dis couldn't be simpler, I made it when getting ready for work and I am always running late, so if I can find time to do it I am sure you can too.

CourseSalads
CuisineVegan
KeywordIBS Friendly Recipe

Servings2 portions

Prep Time10 minutes

Cook Time15+ minutes

Ingredients

1whole Cauliflowerin florets
1whole Broccoliin florets
1/2bag Spinach
1medium Carrotgrated
1medium Avocado
1teaspoon Cumin Seeds
1/2teaspoon Tumeric Powder
1/2teaspoon Cayenne Pepper
1teaspoon Crushed Black Pepper
1/2medium Freshly Squeezed Lemon
2tablespoons Olive Oil

Instructions

Toss the florets in 1.5 tablespoons of the olive oil, cumin seeds, turmeric, cayenne and black pepper add to a bowl in a preheated oven (200 degrees) and cook for 15+ minutes until softer
Toss the spinach, lemon juice, grated carrot, avocado in a bowl and put to one side
When the florets are cooked, remove from oven and mix in with the salad. Serve and enjoy (or pack up and take to work to enjoy at lunch, which is what I decided to do)

Recipe Notes

I love salads and people often think they are a boring option but feeling the nutrients glide into my system always makes me feel happy. And Green is my favourite colour!

#IBSFreeFood

The post Roasted Cauliflower salad appeared first on Helen Jane | Your IBS Freedom.

Sag Aloo

admin — Thu, 24 Dec 2020 12:07:28 +0000

Sag Aloo

This delicious recipe is a classic Indian dish which makes the perfect side dish to accompany a bowl full of curry.

Servings1 person

Prep Time5 minutes

Cook Time15 minutes

Ingredients

2tbsp Extra Virgin Cold Pressed Olive Oil
2 Crushed Garlic Clovesliced
1tbsp Chopped Ginger
500g Potatocut into 2cm, 3/4 in chunks
1large Red Chillihalved, deseeded and finely sliced
1/2 tsp Black Mustard Seeds
1/2tsp Cumin Seeds
1/2tsp Turmeric
250g Fresh Spinach Leaves

Instructions

Heat 2 tbsp Olive oil in a large pan, 2 sliced garlic gloves and 1 tbsp chopped ginger and fry for about 3 minutes
Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, 1/2 tsp turmeric and 1/2 tsp salt and continue cooking and stirring for 5 mins more
Add a splash of water, cover and cook for a further 8-10 minutes
check the potatoes are ready by spearing with the point of a knife, if they are, add 250g of spinach leaves and let it wilt into the pan. Take off the heat and serve.

Recipe Notes

These dishes can be used as a main or a side dish, depending on how you feel. There are no rules to say that you can't! Potatoes are a key source of energy.

#IBSFreeFood

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Beef Chilli

admin — Thu, 23 Jan 2020 13:08:00 +0000

I do like a bit of chilli but can never order it from a menu when I am eating out as it always has onions and garlic in, which do not agree with me at all. If you are OK with onions and garlic, please feel free to add them to this dish.

I like the versatility of Chilli, as you can have enjoy it traditionally, with rice. Or you can spread it over the top of a jacket potato which is one of my favourite ways to eat chilli.

Another way of enjoying chilli is in my Texan Salad Receips as part of a sharing platter, OR as a dip for nachos. Another favourite. Plus of course any leftovers can be used as the base for a Spicy Sheppherds Pie, which I often use Sweet Potatoes for the topping.

Either way, the more you make, the more creative you can be wiht it. And of course if you can’t use it up, you can freeze a portion for future use.

Chilli

Servings2 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

1packet lean beef minceYou can make the with turkey mince also
1 Red Bell Pepperchopped
2 celery stalkschopped
2 Carrotsgrated
1tin Chopped Tomatoes
1tsp Paprika
1/2tsp Chilli Powder
1 tbsp Olive Oil
1tbsp Dried Parsley
1tsp Cumin Seeds
1/2tsp Cayenne Pepper
1handful Fresh Basilbroken up

Instructions

Heat the oil in a pan and brown the mince.
Whilst this is browning, chop the pepper and celery into small pieces.
Remove the mince and leave to one side, using fresh oil cook the pepper and celery and add in the spices.
Re-add the mince meat, add the tomatoes and simmer for 10 minutes.
Once cooked, garnish with the fresh basil and serve however you fancy it today.

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