So far, so good! Yesterday morning was tough without a morning coffee, but a herbal tea made a reputable substitute for an early morning uni lecture. Any cravings so far have been more out of habit than need. I've found I'm a lot more hungry than normal and by giving that hunger a healthier choice, I feel better for it!
Its time to start some recipes. I will keep it as simple as possible, as personally I cook mostly by feel and find following some recipes to the exact amount takes the fun out of the creation. Also if its too long, I put in the ‘too hard to read’ basket. Season food to how you like it - after all, you are the one who has to eat it. If you want some thoughts on seasoning amounts, feel free to email or comment to me... more than happy to help! J
Tonights dinner recipe:
Nut-crusted barramundi with lime & chilli oil, served with roast vegetables
The vegies.
I’ve roasted some sweet potato, beetroot, zucchini, garlic and onion.
How to roast: toss the sliced raw vegies in some olive oil, salt and pepper. Cook for a total of 45 minutes in an oven at 180C, with a 2nd seasoning and added fresh rosemary after 25 minutes. Drizzle extra virgin olive oil on top before serving.
The barramundi.
The crust: Sounds more fancy than it actually is. We have a jar full of mixed raw nuts (almonds, cashews, brazil nuts, hazelnuts, pecans and walnuts). I grabbed 3 handfuls of nuts, with 2 handfuls of dessicated coconut, then whizz up in a coffee grinder until fine.
The cooking: Rub some olive oil into the slices of barramundi, then coat in the nut mix. Bake in the oven for 20 minutes, or until fish is cooked.
(I put the fish in the oven after 25 minutes of vegie cooking, so its done at the same time)
The dressing.
Olive oil... lime juice... chilli powder... pepper. Too easy. Very tasty. These flavours are very much to taste and should be experimented in your own kitchen rather than following a recipe. You only need enough to drizzle on the fish, so don't overdo it.
The result.
Ta da! a chef is born!
The verdict.
The fish was to die for. The use of the coconut in the crust added a greater dimension to the flavours. Normally I have a blob of butter with my roast vegies, so using the olive oil was a bit different, but gave the same enjoyment. I think this will be a regular new favourite.
Looks and sounds tasty!
ReplyDeleteSo, what are you eliminating from your diet for this detox - or what are you cutting down on and how?
Theres a previous blog entry called The Detox Guidelines which lists what we can and can't eat.
ReplyDeleteI think your 30 days of being 30 is making up for what we have taken out of the diet! :P