HERBAL CHILLI OIL
- 2-20 fresh, semi-dried, or dried chillies;
- 4 rosemary sprigs;
- 4 bay leaves;
- 10 black peppercorns;
- 1-2 roast garlic cloves (optional);
- 500 ml EVO;
- 1 heat-proof bottle.
- Sterilise your bottle by boiling water in it in the microwave for a minute and leave upside down on the draining rack to dry.
- Pour the oil into a saucepan and slowly warm it. Chop off the chilli stalks and split the chillies lengthwise.
- You can deseed them if you want a milder flavour. Gloves are recommended. Add the chilli, rosemary, bay, peppercorns, and garlic to the oil.
- Heat the oil until the water in the chillies and rosemary starts to bubble slightly.
- Hold the heat there for 5 minutes.
- It’s important that you don’t get the oil too hot or the chillies will burn.
- Leave to cool and bottle before allowing to infuse for up to a week in the fridge. The longer you leave it the hotter it will be.
- You can decant it at any time, or just leave it on the lees. This oil will keep for up to a month in the fridge.
– sautéed cabbage and carrot NB1
– Omeg-3 chicken eggs boiled (we have quail)
– red capsicum
– Bok choy or Pak choy sautéed quickly with olive oil and ginger NB1
– bean sprouts
– broccoli florets quickly boiled
– tomatoes quartered
– cucumbers sliced lengthways
– red onion raw sliced
– green shallots chopped
– fresh coriander
– extra roast unsalted peanuts scattered on top
Can also do
– Day old boiled potatoes (leftovers)
– anything available
– Heat up 2 tablespoons olive oil
– Sauté 1 large diced brown onion
– Grate in about a tablespoon of garlic and 1 teaspoon of fresh ginger.
– Add 1 teaspoon chopped fresh chilli (or a teaspoon of chilli flakes or to taste
– Mix and cook for a minute
– add 2 tablespoons lime or lemon juice.
- Mix the sauce and add enough water to make a nice liquid sauce. Cook on low simmer for 20 minutes, lid on.
- Take lid off, grate in 1 teaspoon more of each fresh ginger and fresh garlic, and correct for more water.
- Arrange main ingredients on a platter and pour some sauce on top, but leave more for individual requirements.
NB1 Steamed may be a better diabetic option.
200g seasoned tofu, cut in large cubes…
green or red shredded cabbage
4 medium sweet potatoes, steamed and sliced
500g green beans, blanched
2 medium cucumbers, peeled, deseeded and sliced
4 hard-boiled eggs, peeled and quartered
2 cups bean sprouts
2 medium tomatoes, cut in wedges
sliced red chillies (optional)
Any fresh salad vegetables from the garden
Heat tofu briefly in microwave or panfry. To assemble salad, line each plate with lettuce leaves and cabbage. Arrange vegetables, eggs, tofu and sprouts on top. Drizzle with dressing (below) and sprinkle with peanuts and chillies.
variation: Add cooked chicken, pork or fish to the salad.
THAI NOODLE SALAD
1/2 cup edamame beans (fresh if possible)
1 packet of vermicelli rice noodles NB1
1 Coleslaw green mix from supermarket, leave out the dressing.
1 packet mixed leaves
1 cup snow peas, sliced on an angle
1 red capsicum, sliced
2 spring onion stems, chopped
1 avocado, sliced
1 large handful coriander, chopped with stalks
1 large handful of mint, removed from stem
½ cup of bean shoots
1 tsp rice wine vinegar
juice of 1/2 lemon
1/4 cup extra virgin olive oil
- In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
- In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander and snow peas and toss ingredients.
- Mix salad ingredients and pour over salad. Toss well.
- Finish by laying bean shoots on top of salad. Serve with dressing.
Adapted from https://daa.asn.au/recipes/zesty-thai-noodle-salad/
NB1 Try Kelp Noodles Asian Salad
or try Konjac Noodles: In Japan, a noodle made from a flour called ‘konjac’ has been a dietary staple for 2000 years. It contains zero net calories and zero net carbs and has a glycemic index score of zero, meaning it will not spike your blood sugar levels at all.
Konjac Foods for People with Diabetes (Noodles. Pasta.)As medical research has demonstrated, the higher the viscosity of soluble fiber, the better the ability to control blood sugar level. The glucomannan fiber is the most viscous soluble fiber in nature, making it the best way to control the blood sugar level of diabetic people. At the same time, it is a very efficient way to control blood sugar level when you take it before each meal. Simply consume as a beverage before each meal.As stated, Konjac fiber is the most viscous fiber in nature. This allows the Konjac to move through the digestive tract very slowly which can slow down carbohydrate absorption. This slowed absorption will keep the blood sugar at a moderate level during the digestion process. Konjac also acts to trap food and waste residues as it moves through the digestive system. Konjac fiber can block substances that are easily reabsorbed such as excess bile acids. The digestive regulatory quality of Konjac fiber makes it a natural agent in the treatment and regulation of diabetes and high cholesterol.
Glucomannan is known to show hypoglycemic effects by inhibiting the uptake of glucose by the body. It is believed that it does this by preventing contact of the glucose with the intestinal walls for absorption. By reducing the amount of blood sugar, glucomannan can help patients with type II diabetes. Konjac fiber when absorbs lots water, it will form soft gel, the glucomannan will delays gastric emptying and slows the release of sugar into the bloodstream, which helps to lower levels of insulin and blood glucose. Additionally, glucomannan improves blood-lipid profiles and can lower systolic blood pressure. Because of these effects, glucomannan can greatly benefit individuals with metabolic syndrome or diabetes.