Recipes

Prawn and Mango Salad with Chimichurri Dressing

INGREDIENTS

  • 500g banana Prawns, mid shell removed
  • 150g Mixed Lettuce Leaves
  • 1 Avocado, diced
  • 1/4 Red Onions finely sliced
  • 1 1/2 Mangoes, diced
  • 1 cup Parsley (or half parsley and half coriander)
  • 1/2 Mango, diced
  • 1 Red Chilli, seeds removed and diced
  • 1/4 cup Olive Oil
  • 1 Lemon, juiced with rind kept to the side

METHOD

  1. De-shell the mid body of the prawns leaving the tail and heads and grill on a hot plate and set aside
  2. In a bowl mix the lettuce, avocado, red onion and diced mango
  3. To prepare the sauce add the roughly chopped fresh herbs, mango, chilli, olive oil, lemon, salt and pepper to a blender and blitz until combined but still chunky
  4. Layer salad, then prawns.
  5. Drizzle with dressing and garnish with lemon rind, chilli and left over fresh herbs
  6. Enjoy!

Hint: This chimichurri dressing can go on anything! Steak, chicken, tofu, tossed through pasta, on top of your soft boiled eggs at breakfast.

Coconut Poached Snapper

INGREDIENTS

  • 1 side of Snapper , cut into 120-150g fillets
  • 400ml Coconut Milk
  • 1 cup Chicken Stock
  • 3cm piece Ginger, roughly chopped
  • 2-4 cloves Garlic
  • 1 Red Chilli, deseeded and roughly chopped
  • 4cm piece Lemon Grass Stalk,
  • 1 Lime, juiced
  • 2 Kaffir Lime Leaves, whole
  • 200g Snow Peas, whole
  • 1 Large Carrot, sliced
  • 1 can Bamboo Shoots
  • 2 Cups of Rice, cooked and set aside
  • Coriander to serve

METHOD

  1. Add coconut milk, ginger, garlic, chilli, lime and salt to blender and blitz until smooth
  2. Take a heavy based large pot and add chicken stock, coconut mixture, kaffir lime leaves and lemongrass, bruising the lemon grass with the base of a knife or rolling pin slightly before adding
  3. Bring liquid to the boil and then reduce to a simmer
  4. Gently add fish fillets in, place lid on saucepan and cook for 7-10 minutes
  5. At 5 minutes add snow peas, carrot, and bamboo
  6. Plate rice, remove fish fillets from liquid and gently place on top
  7. Divide vegetables and spoon additional liquid to dish
  8. Garnish with coriander and chilli
  9. Enjoy!

 

Bloody Mary Grilled Seafood Cups

Ingredients:

  • 1 Iceberg Lettuce, separated to form small cups
  • 150g Calamari, grilled and cubed
  • 150g Prawn, grilled and cubed
  • 100g Scallops, grilled and quartered
  • 1 Avocado, cubed
  • 1 Punnet Cherry tomatoes, quartered
  • 1 tbsp Lemon
  • 1tbsp Olive Oil
  • 1/2 cup Celery Leaves

Sauce

  • 200ml Passata
  • 1 Lemon, juiced
  • 2 tbsp Mayonnaise (see hint on how to make your own)
  • 3 tsp Worcestershire Sauce (GF)
  • 1 tbsp Olive Oil
  • 2-4 shakes Tabasco Sauce

Method:

  1. Prepare lettuce cups by separating the leaves and rinsing in ice cold water.
  2. Prepare the filling by combining the grilled seafood, tomato, avocado, lemon juice, and olive oil into a bowl and gently mix through.
  3. Chill in the fridge if you are preparing earlier, otherwise spoon the mixture into the lettuce cups.
  4. To prepare the sauce add passata, the remaining lemon juice, mayonnaise, worcestershire sauce, olive oil and tabasco sauce to a blender and blitz until smooth and creamy.
  5. Drizzle sauce over lettuce cup filling and garnish with celery leaves
  6. Enjoy!

HINTS AND TIPS:

Make your own mayonnaise by placing one whole egg in a jug, then add a tablespoon of lemon juice and a pinch of salt. Then gently add 1 cup of olive oil to the top. Take your immersion blender stick and gently push down until it’s covering the egg at the bottom and begin to blitz. As it emulsifies and you see your liquid turning into mayonnaise, gently bring blender stick to the top to mix through. Add salt and lemon juice to taste. Use your super fresh preservative and filler free mayonnaise within one day.

 

Did you know:

Seafood

    • Consumption of seafood rich in Omega-3s is associated with a decreased risk of numerous cardiovascular disorders including heart attack, stroke, heart arrhythmia, high blood pressure, and high triglycerides in the blood.
    • Omega-3 intake has also been associated with decreased risk of two eye-related problems: macular degeneration and chronic dry eye.
    • Research shows Omega-3s to be strongly anti-inflammatory and beneficial in many conditions driven by inflammation.
    • Wild caught seafood has two to three times more beneficial Omega-3s than their farmed counterparts.
    • Seafood is high in protein and contains small bioactive protein molecules (called bioactive peptides) that may provide beneficial support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract.
    • Prawns are a unique source of the antioxidant and anti-inflammatory carotenoid nutrient astaxanthin, shown to provide antioxidant support to both the nervous and musculoskeletal systems.

Corinne Louise, The Naturopath Palm Cove. Ph: 1300 281 265

www.thenaturopathpalmcove.com.au