Fried Red Cabbage

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INGREDIENTS

  • Half Head Medium Sized Red Cabbage.
  • 1/2  Sliced Onions.
  • 1/4 Cup Chopped Yellow Capsicum Pepper.
  • 1/4 Cup Chopped Green Capsicum Pepper.
  • 100 Gram Chopped Parboiled liver Meat.
  • 150 Gram Fresh Shrimps.
  • 1 Teaspoon Thyme.
  • 1 Teaspoon Curry Powder.
  • 3 Tablespoon Apple Cider Vinegar.
  • 1 Cup Bone broth.
  • Sea salt.
  • Black Pepper.
  • 3 Teaspoon Coconut Oil.

 

 

METHOD

  1. Add oil In a heated pan.
  2. Add  onions, cook until slightly golden brown.
  3. Add liver, thyme and curry cook for 3 minutes.
  4. Add Capsicum peppers and shrimps cook for 5 minutes.
  5. Add Apple cider vinegar salt and pepper cook for a few minutes  and set aside.
  6. In a pan add cabbage and bone broth, cook for 5 minutes. ( make sure the cabbage is not too soft )
  7. Stir in  liver, shrimps sauce with cabbage,  cook for a few minutes.
  8. Add salt and pepper if  needed.

 

The serves 3 persons.

Strawberry Roulade

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Recipe

INGREDIENTS

  • 100 Grams Almond Flour.
  • 4 Egg Whites.
  • 4  Egg Yolks.
  • 1 Cup Xylitol Sweetener .
  • 1  Teaspoon Baking  Powder.
  • 1 Teaspoon Baking Soda.
  •  1 Teaspoon Vanilla Extract.
  •   Red Food Color.
  • 150 Gram Mascarpone Cheese.
  • 1/4  Cup Chopped Strawberry.

METHOD

  1. Whisk egg whites until frothy, gradually add half cup of sweetener  while whisking .
  2. Add vanilla extract, slowly add almond flour  and eggs yolks.
  3. Add baking soda and baking powder.
  4. In a small  bowl add 1 drop of red food color and batter mix well.
  5. In a baking tray with parchment paper, add batter and colored batter and swirl.
  6. Bake for 30 minutes at 180 degrees Celsius.
  7. Remove from  oven, place on a tea towel bottom side up and roll immediately set aside for 30 minutes.
  8. In a bowl, mix mascarpone cheese, sweetener and chopped strawberry.
  9.  Unroll  cake and Spread mascarpone mix.
  10. Tightly roll up cake and leave in fridge for  1 hour.
  11.  Sieve Blended xylitol  (optional).

Serves 10

Cabbage Abacha

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INGREDIENTS

  • 200g cabbage thinly sliced
  • 1 Garden egg chopped
  • 1 Tablespoon vinegar
  • 100g Ugwu leaves
  • 3 Tablespoon palm oil
  • 1 Tablespoon water
  • Dry pepper
  • Crayfish
  • Potash
  • Smoked fish/ kpomo cooked
  • ½ onion thinly sliced
  • Salt to taste

METHOD

  1. In a pot, add cabbage and vinegar steam for 10 -12 mins drain and set aside.
  2. In a bowl, add palm oil, little potash and 1 tablespoon water mix well for 1 minute until the palm oil is creamier add more water and potash if needed.
  3. Add cabbage and mix with palm oil.
  4. Stir in crayfish, pepper, onions, garden eggs.
  5. Add smoked fish / kpomo mix well, add salt to taste.
  6. Cook mixed cabbage and ugwu leaves on a stove for 5 – 7 minutes.
  7. Serves 3.

 

NUTRITIONAL VALUE

Calories: 280 Fat: 24g Carbohydrates: 6.9g Protein: 5.4g

Low Carb Agidi

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Growing up in the southern part of Nigeria, agidi or eko is a staple in most homes, made with cornmeal and wrapped in ube leaf, it is also considered as a light meal. One of my favourite was agidi jollof rice made with cornmeal mixed in stew and wrapped in leaf.

 

 

 

 

 

 

 

Choosing to live a healthier lifestyle, I have come to realise agidi is not as healthy as i was told. But my love for creating low carb substitutes or replacements, I decided to make agidi without using corn, it took months to get it right.

 

 

 

 

 

 

 

 

 

Tried gelatine powder normally used for desserts to solidity. I tried two types of gelatine both unflavoured animal base and plant base. Both worked fine i prefer the consistency of Agar Agar jelly.

Animal based unflavoured no added additives.

Plant based Agar agar powder

 

 

Here is the recipe for  Cabbage agidi jollof rice, to make Agidi don not add stew.

 

INGREDIENTS

  • Half head of cabbage
  • Leftover stew  (Pepper sauce)
  • 1 tablespoon unflavoured gelatin or agar agar powder.
  • 1 Boiled egg quartered
  • brisket bone optional.
  • Water
  • Ube leaves

 

METHOD

  1.  Blend cabbage with 1 cup of water until completely smooth.
  2. Pour blended cabbage in a pan and left’over stew cook for  3 minutes.
  3. In a  bowl add gelatin and 2 tablespoons of water to dissolve for 1 minute.
  4. Stir in gelatine into the pan and mix well.
  5. Continue to str until cabbage starts to thicken lightly.
  6. Remove from stove and let it cool.
  7. Add cabbage mix  and egg into ube leaf and wrap.
  8. Leave to cool completely until it solidifies.
  9. Makes 3 wraps.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken and Pork kebab in red wine sauce

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Recipe

INGREDIENTS

  • 250 Grams chicken thighs cut in bite sizes
  • 200 Gram pork meat cut into bite sizes
  • 1 1/2 Cup red wine
  • 1 Tablespoon thyme
  • 3 bay leaves crushed
  • 1/2 an onion chopped
  • 2 Cloves of garlic chopped
  • 2 Tablespoon butter
  • 100 Gram mushroom
  • 100 Grams Chopped zucchini
  • 1 Tablespoon sweetener (optional)
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon xanthan gum/ psyllium to thicken sauce
  • Salt and pepper to taste

 

METHOD

  1. Add butter in a heated pan, add garlic and onions let it cook until golden brown.
  2. Add thyme and bay leaves and cook or 2 minutes.
  3. Add red wine and bring to boil for 7 minutes and leave to cool completely.
  4. Pour Marinade into Chopped chicken and pork meat, cover and leave in fridge overnight or 24 hours.
  5. Separate meat from marinade, sieve marinade and set aside.
  6. Thread chicken, pork, zucchini and mushrooms onto the skewers alternating as prefered.
  7. Brush meat with oil and cook in oven for 30 minutes at 180 degree celsius. Grill for 5 minutes.
  8. In a saucepan, add marinade and boil until it is reduced by half.
  9. Add vinegar, mix xanthan gum with little water,stir into sauce and boil for 5 minutes.
  10. keep mixing sauce until its thickens, add sweetener if needed.
  11. Season with salt and pepper.
  12. Remove kebabs and serve with hot red wine sauce.

Cauliflower Seafood Soup

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Recipe

 

INGREDIENTS

 

  • 2 Tablespoon olive oil
  • 1 Medium sized cauliflower Cut into small pieces
  • 1 Medium sized onion thinly sliced
  • 1 Tablespoon turmeric powder
  • 100 Gram mix calamari, squid , crab etc
  • 100 Gram prawns
  • Mussels or clams
  • 2 cups  Fish stock
  • 1 Tablespoon chilli powder
  • Salt to taste
  • 1 Cup full fat Greek yoghurt
  • 1 lemon

METHOD

  1. In a heated deep pan, add olive oil.
  2. Add onions and cook for 3 minutes.
  3. Add cauliflower florets and cook for 7 minutes 0n medium heat.
  4. Add turmeric powder and increase heat .
  5. Add prawns and calamari, cook for 1 minutes.
  6. Stir In fish stock  and chilli powder cook for 2 minutes and simmer, add mussels and cook for another 5 minutes.
  7. Remove from heat and stir in yoghurt.
  8. Season as desired, serve with grated lemon zest or juice.

Enjoy as a meal or serve with zero carb rice.

Serve 4 people.

Herbed Rack Of Lamb

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Recipe

INGREDIENTS

  • Rack of lamb
  • 25 Gram ground pork rinds
  • 1 Tablespoon Rosemary
  • 2 Tablespoon parsley
  • 2 Tablespoon mint
  • 2 Tablespoon dijon mustard
  • 2 Cloves of garlic Peeled minced
  • Sea salt
  • Pepper

 

METHOD

  1. Preheat oven to 180 degree celsius.
  2. Use a sharp knife to score the fat on the lamb.
  3. In a heated frying pan, brown the meat, fat side down until its golden brown, brown all sides of the meat.
  4. In a bowl, mix pork rinds, herbs, garlic, salt and pepper mix well.
  5. Brush the meat with mustard, and firmly press pork rinds mix on the meat. Leave in fridge for 30 minutes.
  6. Remove from fridge and leave at room temperature for 12 minutes.
  7. Roast for 30 minutes  or until cooked to your preference.
  8. Remove from oven, cover with foil and let it stand for 10 minutes.
  9. Serve as desired.

 

Enjoy

click here for cauliflower cheese recipe

Strawberry Chocolate Delight

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Recipe

INGREDIENTS

  • 200 Gram strawberries
  • 1/2 Cup of sweetener
  • 5 Teaspoon unflavoured gelatine
  • 1/2 Cup heavy cream ( watered down)
  • 1 Cup  chopped  dark chocolate

METHOD

  1. Blend strawberries with 1/4 cup of sweetener and 1/3 cup of water until smooth.
  2. Sieve into a bowl.
  3. Divide strawberry puree into two bowls.
  4. In a bowl sprinkle 3 teaspoons of gelatine over 1/2 cup of cold water, leave for 1 minute.
  5. Bring half the puree to boil in a small pan.
  6. Stir in gelatin until it dissolves completely.
  7. Add remaining strawberry puree.
  8. Pour strawberry mix in little cups as desired, refrigerate for 40 minutes.
  9. In a saucepan, Add heavy cream and the remaining sweetener and bring to boil.
  10. Reduce heat and add dark chocolate, keep stirring until smooth.
  11. Sprinkle remaining gelatine in 1/2 Cup of cold water and leave to stand for 1 minute.
  12. Stir in gelatin into  chocolate.
  13. Pour chocolate mix into cups on top the strawberry mix
  14. Refrigerate for 3 hours.

 

 

Enjoy with friends and family

Pulled Chicken Roll

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Recipe

 

INGREDIENTS

  • 4 medium sized chicken breast
  • 1/2 Teaspoon rosemary
  • 1/2 Teaspoon coriander
  • 1/2 Teaspoon curry powder
  • 2 Cloves of garlic
  • 3 scotch bonnets
  • 1 Small onion
  • 1 tomato
  • 1 Tablespoon butter
  • Salt

PASTRY 

  • 150 Gram mozzarella cheese
  • 50 Gram almond flour
  • 35 Gram coconut flour
  • 2  Tablespoon cream cheese
  • 1 Egg
  • 1/2 Teaspoon rosemary/ thyme (optional)

 

METHOD

  1. Blend tomato. pepper and onion, set aside.
  2. In a pot add chicken, spices,butter, salt and tomato/ pepper onions.
  3. Slow cook for 3 hours using a slower cooker on high, cook for 2 1/2 hours if using the oven at 150 degree celsius.
  4. Once meat is tender, shred into pieces and set aside.
  5. In a microwavable bowl, Mix grated cheese, almond and coconut flour and cream cheese.
  6. Microwave on high for 1 minute, stir then microwave for another 30 seconds.
  7. Add egg, rosemary (optional), mix gently.
  8. Place dough on parchment paper, place another parchment paper over dough and roll flat, if it hardens and becomes difficult to work with, put back in the microwave for 10 -15 seconds to soften again.
  9. Add pulled chicken in the middle of dough and roll to seal.
  10. Bake in oven for 15 – 20 minutes or until golden brown.

 

Enjoy and share the love

Crispy Barbecued Pork

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Recipe

 

 

INGREDIENTS

  • Lean belly pork in one piece
  • 1 Tablespoon coconut aminos
  • 1 Teaspoon ground 5 – spice
  • Salt
  • Black pepper

 

 METHOD

  1. Pour boiling water over the skin of pork, drain and dry.
  2. Rub all surfaces of meat with salt and leave to dry for 45 minutes.
  3. Score the skin of the pork into desired pattern,
  4. Pierce the meat with a skewer in several places.
  5. Rub coconut aminos and 5 – spice into pork, cover and leave  for an hour.
  6. Place meat, skin side up, in a roasting pan and cook in preheated oven for 20 minutes at 230C.
  7. Lower the heat to 200C. cook for 50 – 55 minutes or until the pork is tender and the skin crispy.