anti oxidant food
May, 2
Anti-oxidant May’s Menu

SOUPS

Cucumber and Mint Chilled Soup

  • 2 cucumbers roughly chopped
  • 500g Greek yogurt
  • 300ml carton fresh chicken stock
  • 2 garlic cloves, crushed
  • Handful mint leaves
  1. Throw the cucumbers in a blender with the garlic and whizz for about a minute.
  2. Add the mint leaves and whizz briefly again before adding the chicken stock.
  3. Finally add the yoghurt and blend once more.
  4. Transfer to the fridge to cool.

 

DIPS

Broad bean, mint and feta crostini

  • 1 can 300grs broad beans drained
  • Small handful of mint
  • 3 tbsp extra virgin olive oil
  • 75grs feta cheese
  • Sea salt and black pepper
  1. Place the beans, mint and olive oil in food processor and blend to create a coarse mixture
  2. Put in a bowl and crumble some feta over, stir gently, add salt and pepper
  3. Serve with slices of bread, ciabatta or crackers.

 

Green olive and roasted artichoke crostini

  • 1 x 350grs jar pitted olives, drained,
  • 1 x 280grs jar of roasted artichokes
  • 1 garlic clove coarsely chopped
  • 3 anchovies drained and chopped (optional)
  • 3 tbsp extra virgin olive oil
  1. Put all the ingredients in food processor and process to a smooth paste
  2. Season with salt and pepper
  3. Serve with bread, crackers

 

Red pepper and white bean

  • 2 red peppers diced
  • 1 x 400grs cannellini beans, drained (keep few to add in the end)
  • 1 garlic clove chopped
  • 2 tbsp extra virgin oil
  • Sea salt and pepper
  1. Put all the ingredients in into the food processor until process to a thick and luscious dip and season.
  2. Add the remaining beans and serve with toast, pita or vegetables.

 

SALADS

Grilled salmon and mango salad with coconut dressing (4)

  • 4 salmon filets boned and skinned
  • 100 g of green beans, trimmed
  • 1 large mango peeled and cut into chunks
  • 2 shallots very thinly sliced and broken into rings
  • Handful of mint or coriander leaves
  • 50g desiccated coconut
  • 1 small red chilli thinly sliced (optional)

For the dressing:

  • 3 tbsp of coconut cream
  • Juice of 2 limes plus wedges to serve
  • 1tbsp fish sauce
  • Heat the grill and grill the fish for 10minutes
  1. Boil the beans for few minutes and rise them in cool water
  2. Mix all the dressing ingredients
  3. Break the salmon into pieces and add to the drained green beans, add mint or coriander and chilli, shallots and mango
  4. Pour the dressing over and serve with lime wedges

Cantaloup and cucumber salad

  • 3 cups of cantaloupe
  • 1 cucumber in slices
  • 5 spring onion
  • ¼ cup vinegar (rice)
  • 1 ½ grape seeds oil
  • Salt and pepper
  • Seeds to decorate
  1. Cut melon in pieces, add slices cucumber and add the seasoning

 

Mint chocolat cheese cake (3-4)

  • 200g mixed nuts (walnut, brazil, hazelnut, etc..)
  • 6 pitted dates
  • 3 tbsp coconut oil

For the chocolate layer:

  • 4 very ripe avocados
  • 6 heaped spoon of cacao powder
  • 2 tbsp honey
  • 2 tbsp peppermint essence
  • 3 tbsp coconut oil
  • Fresh mint leaves to decorate
  1. To make the base, put the nuts and dates in food processor and process until you have stiff dough
  2. Melt the coconut oil and add to the dough and process again until mixed
  3. Transfer mixture to a 23cm tin and line the base with it, pressing down firmly
  4. Put the tin in the freezer to set
  5. Halve the avocados, remove the stones and scoop the flesh into food processor
  6. Add the cocoa powder, honey and peppermint essence and melted coconut oil and blend to make a thick velvety chocolate mousse
  7. Remove from the freezer and pour the chocolate mixture over the base, smooth into an even layer and chill in the fridge for few hours
  8. Decorate with mint leaves.

 

Sweet potatoes chocolat brownies

  • 125g rice flour
  • 75g cacao powder
  • ¼ baking powder
  • 175g sweet potatoes, cooked and mashed
  • 250g date syrup
  • 175g goat butter melted
  • ¼ tsp vanilla
  • 1 egg
  1. Preheat the oven180
  2. Sift the rice flour, cocoa powder and baking powder into a bowl
  3. Place the sweet potatoes puree, date syrup, melted butter, eggs and vanilla in another bowl, mix well and add to the dry ingredients
  4. Pout the brownies mixture into a rectangular cake tin and bake for 20-25 minutes until set on the top but slightly gooey in the middle
  5. Cool in the tin and cut into 8 pieces