New You Boot Camp Easy Guacamole
8th April 2015
Vegetable Iceberg Thai Wraps
8th April 2015
Ingredients
- 15 gm coconut oil
- 1/2 red onion chopped
- 1 cloves garlic crushed
- 15 gm cayenne pepper
- 5 gm turmeric
- 5 gm paprika
- 5 gm cumin (Jeera) seeds
- 3 gm Himalayan salt
- 45 gm Baby Leaf Spinach
- 240 gm chickpeas drained and rinsed
- 2 gm Fresh Coriander finely chopped
- 1 Free range organic eggs egg yolk only - beaten
For Tomato Salsa:
- 240 gm tomatoes diced, drain - use liquid as bhadis can be dry
- 1 spring onions chopped
- 1/2 fresh tomato diced
- pinch cayenne pepper
- 7 gm cumin powder
- 1 gm Fresh Coriander
- 1/3 tsp salt
- 1 Lemon juiced
Servings:
Instructions
- Preheat the oven to 180 degrees C/350 degrees F/gas Mark 4.
- Heat the oil in a small pan and 'sweat' the onion and garlic with the paprika, cayenne pepper and turmeric for around 5 minutes (to soften the onion and garlic). Add 1 tablespoon of water at a time to assist softening. Soften for 10-15 minutes until all moisture has evaporated.
- Add the spinach to the pan and stir to 'wilt' for a further minute or so.
- Place all the ingredients (EXCEPT for the eggs) into a food processor and blend until fairly smooth and combined.
- Add 2 tablespoons of coconut flour and half cup of oats.
- Beat the eggs together.
- Mix in the beaten egg and slowly add to the mixture, so that the consistency is firm enough to make balls/patties. Do not add too much egg or liquid.
- Shape into 40 patties and place on the baking tray.
- Brush each patty with coconut oil before placing in oven.
- Cook the Bhajis for about 20-30 minutes or until firm to the touch and dry inside.
For Tomato salsa:
- Drain the can of diced tomatoes, reserving the tomato juice for later use.
- Chop the Jalapeno chilies. (Add as many or as little as you like. Continuously taste to test).
- Combine all ingredients in saucepan adding the left over tomato juice as you want the salsa a little less chunky with enough liquid to cut through the 'dryness' of the bhadjis.
- Add 1 teaspoon of cumin powder and stir in a little chopped coriander.
- Bring the mixture to a boil for 1 to 3 minutes, maintaining chunky texture.
- Cool and refrigerate.
