recipe

Lamb racks recipe

by
This deliciously healthy lamb racks recipe serves 4 -6 depending on how many chops are contained in the racks.

Not only is it delicious, but it also contains high quality fats in the lamb itself, plus a great dose of garlic for your cardiovascular and immune system health. Numerous vitamins and minerals are hiding in the meat and the herbs. Try growing your own herbs and delight in the fresh superior flavours that results.

Ingredients

  • 2 lamb racks
  • 6 garlic cloves
  • 1/2c oil – (grapeseed, sesame or avocado oils have high smoke points)
  • 1 cup lightly packed fresh parsley
  • 2 tsp dry, or 3 tbsp fresh rosemary
  • 1/4-1/2 2tsp chilli flakes (optional)
  • Sea salt and pepper

Method

  1. Preheat oven at 230C
  2. Next, put garlic, oil, parsley, rosemary, chilli flakes into food processor. Use the processor until mixture is finely chopped.
  3. Season the lamb with salt and pepper.
  4. Rub each rack of lamb with the marinade. Let it sit for 20-30 minutes at room temperature. You can leave it longer for even better flavours. Marinating it overnight is best if you’re organised enough!
  5. Next, place the lamb in oven dish with the fat side pointing up. Put it in the top of the oven.
  6. Then cook for 15 minutes.
  7. Turn the lamb racks over and cook for a further 5- 10 minutes, depending on how rare you want it.
  8. Now allow the lamb to rest for 10 minutes. Using foil to cover the lamb racks as they rest is a waste of resources, bad for the environment, and unnecessary for flavour development.
  9. Lastly, cut the lamb racks into chops and serve with a huge helping of vegetables.

For a printable version go here.

Enjoy this delicious, fast to cook recipe during weeknights. Serve with lots of cooked vegetables to have a meal with high nutritional value. Vegetables that pair well with lamb include broccoli, cauliflower, radishes, peas, asparagus, and carrots. Enjoy!

Pizza crust recipe- Gluten free

by

Everyone loves pizza! Here is a delicious gluten-free pizza crust recipe which has been refined over the years. This recipe is a healthy alternative to white refined pizza crusts. People who only eat take away pizza, have commented that this  pizza crust tastes just as good, and ‘you can’t even tell it’s gluten-free!’

Top the pizza crust with delicious roast vegetables, such as carrot, pumpkin, sweet potato, beetroot etc. Next, top it with a cheese of your choice and other additions such as anchovies, olives, garlic, onions and YUMMO!  Experiment with different herbs and spices for even more flavour, and nutrients!

Printable Pizza Crust- Gluten Free recipe

For an easy printable version of this  PIZZA CRUST – Gluten Free.

Making the double quantity gives enough for one dinner for a family of 6, and left overs for lunch the next day.

THICK PIZZA CRUST

Makes one large pizza (feeds 5-6), or two large pizzas if a double batch cooked.

Ingredients:

For double batch:

1 cup brown rice flour                                                    2 cups

1 cup arrowroot flour                                                     2 cups

1 ¼ tsp xanthum gum                                                   2 tsp

½ tsp sea salt                                                                  1 tsp

3 tsp of dry yeast                                                            5 tsp

½ cup lukewarm water                                                 1 cup

½ tsp raw sugar (to feed the yeast)                            ½ tsp

4 ½ tsp butter                                                                 9 tsp

¼ cup hot water                                                             ½ cup- ¾ cup

2 egg whites, room temperature.                               4 egg whites

 

Method:

  1. Preheat oven to 200C. Grease large pizza tray, or put cold pizza stone into cold oven.
  2. In a bowl of heavy-duty mixer, put flours, xanthum gum and salt. Gently stir together with a wooden spoon.
  3. In a separate small bowl, place sugar into lukewarm water, then sprinkle yeast on top.
  4. In a mug, put the butter into the hot water and stir to melt.
  5. Add hot water and butter mixture to dry ingredients. Blend on low speed.
  6. Next add egg whites and blend again.
  7. Lastly, add the yeast mixture, and blend on high speed for 4 minutes.
  8. You do not have to let this rise, however I like to whilst I prepare my pizza toppings. Letting it rise for 20 minutes results in a thicker crust.
  9. Spread mixture onto prepared trays or stone. Having wet fingers significantly helps to spread the mixture.
  10. Top the crust immediately with toppings of your choice.
  11. Bake in the preheated oven for 20 minutes or until cheese is golden and edges are browned.

 

Topping ideas:

-Beetroot and feta: roast beetroot 1cm cubes with oil and thyme- 200C for 20 minutes. Put on base with crushed garlic and feta crumbled on top. Place rocket on top to serve.

-Carrot, garlic and anchovies.

-Roast pumpkin, roast carrot and feta.

-Load the pizza up with cooked vegetables, add feta or another cheese. Experiment with herbs and spices. Yum!

Carrot puree- roast carrot and onion, and then puree. Use as pizza base sauce instead of tomato paste.

 

Let us know how you go making this delicious gluten-free pizza crust.

Happy healing!

 

Sari