INGREDIENTS Bunch of asparagus 2 cloves of garlic chopped 1 heaped teaspoon grated fresh ginger Pinch of stevia 1 tablespoon tamari 1 tablespoon olive oil 200g salmon DIRECTIONS Heat oil in pan. Add half the garlic and asparagus Spears. Toss till gently cooked being careful not to overcook. Place onto serving plate. Bring pan back to heat. Add remaining garlic and ginger. Add salmon steak. Cover with lid to allow salmon to cook evenly through. Approx 3 mins. Remove lid and turn off heat. Add stevia and tamari. Serve salmon and sauce over bed of asparagus. Serve hot. Makes 1 serving By Helen Wu
INGREDIENTS Whole squid gutted cleaned and scored and cut into pieces 2 pieces ginger 1/2 head of broccoli (part boiled for 1 min) 1/2 bunch asparagus 2 tablespoons tamari sauce 1/2 cup chicken stock 1 tablespoon olive oil DIRECTIONS Heat oil in pan. Add ginger. Fry a couple mins till fragrant. Add squid. Toss and fry till cooked through. Add broccoli and asparagus, tamari and stock. Cook till heated through. Serve hot. Makes 2 servings By Helen Wu
INGREDIENTS 400 grams mussels boiled and de-shelled 3 cloves garlic chopped 1/4 cabbage Few saffron threads 1/2 cup fish or chicken stock 2 tablespoons tomato paste Splash of liquid smoke 1/4 cup beans 1 tablespoon olive oil DIRECTIONS Prepare mussels and place aside. Blitz cabbage in processor until it resembles 'rice' crumbs. In paella dish (or frypan) heat oil and add garlic. Add cabbage. Toss till cabbage wilted and sweats thru. Add stock, saffron and tomato paste. Mix to combine. Add beans and heat till cooked thru. Add liquid smoke before turning off heat. Lay the cooked mussels on top and serve. NOTE: you can use cauliflower rice instead of cabbage. You can use prawns, squid...
INGREDIENTS 200 grams tuna chunks 1 teaspoon tomato paste Spinach Cauliflower 1 and a half cup of stock cubes Some spices of your choice, black pepper, paprika and mixed herbs DIRECTIONS Bring stock cubes to boil then add cauliflower,let it steam add spices cook for 5 mins. Add tuna and till it cooks. At last step add the spinach and cook for 5 more mins. Serve hot. Serves 1 By Preety Seeckun
INGREDIENTS Scallops 175grams Spinach 1 cup Fresh snow peas 1/4 cup Onion Pepper Vegie stock Milk/light cream 10mls Hot sauce Garlic Squeeze of lemon juice Splendier noodles (angel hair noodles) DIRECTIONS With a little vegetable stock cook scallops with garlic and onion. Drain off stock and light cook in juices. Add milk/cream, then pepper, hot sauce , spinach, squeeze of lemon and noodles Continue cooking on medium till noodles are heated all way through and serve. Serves one By Sheree Kelly