Pickled Beetroot

Prep Time
10 mins

Ingredients / Method
450g baby beetroot (if using larger ones, slice or dice once they are cooked)
1 small onion (white or red), finely chopped
3-4 bay leaves
1 cup apple cider vinegar
1/2 cup water
1 teaspoon fine celtic or pink salt

Preparation
1. Scrub beetroot and place in a pot.
2. Cover beetroot with water and bring to boil.
3. Simmer beetroot until the skin scraps away with the tip of a spoon.

While beetroots are cooking:
4. In a 2 cup pyrex measuring cup add: apple cider vinegar, water, salt
5. Stir until salt dissolved.

Once beetroot is cooked:
4. Drain, and run under cold water to cool.
5. Use hands to slide the skin off the beetroot.
6. Rinse beet and place into jar.
7. Sprinkle in a bit of onion.
8. Repeat steps 6 and 7 till all beetroot are in jar.
9. Add in bay leaves.
10. Pour in apple cider vinegar mix (should completely cover beets - if not make up a bit more apple cider vinegar till covered)

Store in fridge for up to 2 weeks

Credit
Rediscovery Your Wellness - Sheryl Cook, 2017
www.RediscoverYourWellness.com

BBQ Garlic Mushrooms

Prep Time
2 mins

Prep Notes
Cooking Time
Approx 5-10 mins
 

Ingredients
Large brown mushroom - 1 for each person whom is dining
1/2 tsp of crushed garlic per mushroom
1 tsp of ghee per mushroom (this can be excluded if avoiding dairy)

Directions

1. Wipe the top of each mushroom with a damp cloth.
2. Heat up BBQ plate (or a fry pan. These can also be done under bake/grill in the oven)
3. Place the underside of the mushrooms onto the BBQ (fry pan)
4. Leave to cook for 3-5 mins.
5. Mix together the ghee and garlic.
6. Flip the mushrooms and add approx 1 tsp of ghee/garlic mix to each mushroom.
7. Cook for another 3-5 mins.

Credit
Rediscovery Your Wellness - Sheryl Cook, 2017
www.RediscoverYourWellness.com

Fennel, Brussel Sprout & Apple Sautee

Prep Time

5 mins

Serves (2)

Ingredients

1/4 large fennel bulb

6 brussel sprouts (outside leaves peeled and inside sliced thinly)

1 small apple (green or red)

Directions

Melt some coconut oil in the bottom of a pan, on medium - high heat

Add all ingredients

Saute until just tender

Credit

Rediscover Your Wellness - Sheryl Cook

www.RediscoverYourWellness.com

Kale Chips

I was always unsure about trying Kale chips, once I did, I wished I had done it so much sooner. They are quick to make, light, crisp and tasty. They are now a regular on our dinner plates.

 

Prep Time

5 mins

Ingredients

Kale

Olive oil or melted coconut oil

Pink salt or Celtic salt

Directions

1. Turn oven onto 150oC

2. Wash and dry kale

3. Cut (or rip) into pieces

4. Place in a pile in the middle of a baking tray

5. Pour over oil of choice (approx 1 Tbsp), and sprinkle over salt

6. Massage oil into leaves, then spread leaves out as a single layer on the tray

7. Bake for 7 mins, if not quite crisp check every 1 minute (I always use a timer as I find these cook in the final stage fast!)

8. Enjoy!

Notes

You can get creative and add salts which have herbs in them or other spices of your choice

Credit

Rediscovery Your Wellness - Sheryl Cook,
www.RediscoverYourWellness.com

Zucchini (Courgette) Fritters

 

Categories: Vegetable Dishes

Prep Time
5 minutes

Prep Notes
If you want to do these for breakfast, you can prepare the vegetables the night and left in fridge.

Cooking Time
Approx 5 mins (for each pan load)

Yields
8-10 fritters

Ingredients
4 eggs beaten
1/2 red onion finely chopped / grated
1 zucchini (courgette) grated
1 small carrot grated

Directions
Mix all ingredients together.
In a medium heated pan melt ‪ghee‬ or ‪‎coconutoil‬ 
Spoon into pan and cook a few of mins each side.

Notes
I have doubled the original recipe to make 8-10 fritters as I love to have leftovers. 
Also mine didn't come out as deep fried looking as her (she used a non stick pan)...

Credit
facebook page 1skinnymama