Lee – Page 66 – Supercharged Food

Tomato Sauce

1 kg fresh tomatoes, de-skinned and chopped (7 large toms)
3 TBS tomato paste
6 drops liquid stevia (optional)
2 garlic cloves, crushed
1TBS freshly chopped basil and parsley
1 red pepper chopped very finely
2 TBS virgin olive oil
1 brown onion, chopped
Sea salt to taste & fresh ground pepper

Place onion in heavy deep fry pan with garlic and red pepper and olive oil and cook on medium until translucentNow add the tomatoes, tomato paste, stevia and sea salt to the pan
Bring to the boil then cover and simmer for 20 minutes until thick or if you prefer thinner let cool and strain through a sieve
Stir in the fresh herbs and enjoy

Caesar Salad Dressing

1 large egg
3 TBS olive oil
3 Anchovies chopped finely
1 TBS lemon freshly juiced
1 tsp. lemon rind
1 tsp. apple cider vinegar
3 cloves garlic
Sea salt & fresh ground pepper to taste

Place all ingredients in a food processor or blender, puree until smooth on low
This can be stored in a glass jar with lid in the refrigerator for up to a week

Mayonnaise

Makes 2 cups

1 egg
2 TBS lemon juice
1 cup extra virgin olive oil
1/4 teaspoon ocean sea salt, to taste

Place egg in blender and blend on a medium speed
Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds
Very slowly drizzle in olive oil through the top of the blender and blend until smooth on the lowest speed
The mayo can be stored in a glass jar in the refrigerator for up to 14 days

Hollandaise

210 ml warmed olive oil (butter is better if you can tolerate it)
4 egg yolks
1 TBS lemon juice
1 TBS water
White Pepper to Taste

Place egg yolks, lemon juice, water and pepper in a blender
Blend on high speed for about 40 seconds
Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy
If too thick add a couple of drops of warm water

Spice Rub

Makes 1 cup

2 TBS white peppercorns
1 TBS black peppercorns
2 TBS ground cumin
1/2 cup fennel seeds
1 TBS dried sage
½ tsp. dried basil
3 TBS coriander seeds
2 TBS sea salt

In a heavy pan toast peppercorns, sage, basil, fennel and coriander seeds over a medium heat until browned
Remove from heat and then place seeds onto a plate to cool
Pour the seeds into a blender adding sea salt
Blend all of these ingredients until the mixture resembles a fine powder
Rub can be stored in a sealed glass jar in your pantry

Herb and Garlic Marinade

Makes 1 ½ cups

3 lemons juiced
Zest from one lemon
2/3 cup extra virgin olive oil
1/2 cup water
Freshly ground black pepper
5 garlic cloves minced
1/3 cup fresh thyme
1/4 cup fresh rosemary
1 1/2 TBS Sea Salt

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste
Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency
Chill until ready to use
Can be sploshed on fish, chicken, lamb and pork

Basil

1/2 cup freshly squeezed lemon
1 Cup Extra Virgin Olive Oil
1 cup fresh basil leaves, chopped Sea Salt and pepper to taste

Place basil and lemon in blender
Drizzle in Olive Oil and blend until smooth

Salsa

Makes 1 1/2 cups

2 garlic cloves
1/2 tsp. sea salt
1 bunch basil chopped
¼ cup fresh mint
1 lime juiced
1 yellow capsicum diced finely
7 tomatoes diced with seeds removed (can be oven roasted with olive oil for 20 minutes for a richer flavour)
1 onion chopped and cooked until brown
1 red chilli chopped finely

Mix tomatoes, capsicum and cooked onion in a bowl
Place all other ingredients into the bowl with tomatoes and onion
Let sit for an hour to enhance flavours

Homemade Lemon Pesto

Makes one cup

2 1/2 cups freshly picked basil leaves
2 garlic cloves minced
1/2 lemon Juiced
1/2 tsp. minced lemon zest
2 1/2 TBS extra virgin olive oil
4 TBS pine nuts
2 TBS nutritional yeast flakes

Combine pesto ingredients in blender until pureed adding more of specific ingredients to get the perfect consistency
Chill and serve

Avocado Soup Mexican Style

Serves 4

Ingredients

2 avocados, ripe, pitted, peeled, and mashed
2 TBS EV Olive Oil
1 brown onion, chopped
3-4 cups homemade vegetable stock
1/2 cup almond milk
1 lemon freshly squeezed
1 TBS lemon rind
1 tsp. paprika
½ tsp. ground cumin
Pinch cayenne pepper
1 garlic clove, crushed
Celtic Sea Salt
Freshly ground pepper to taste
Lime quarters to garnish

Place all ingredients in a food processor and blend until combined
Place in bowl and chill until served

Tomato Soup

Serves 4

2 TBS extra virgin olive oil
2 cans chopped tomatoes no additives
1 cup tomato sauce (no additives)
1 small bottle sugar-free tomato puree
2 fennel bulbs wash and chopped
2 cups filtered water or stock
1 brown onion diced
3 garlic cloves chopped
2 TBS freshly squeezed lemon
1 cup fresh basil leaves
1 large leek, washed sliced
1 red capsicum chopped finely
1 bunch celery sliced thinly
½ cup coconut milk
Celtic sea salt and cracked black pepper to taste
Tsp. stevia to taste

Sauté onion, garlic, pepper and celery in a large stainless or enamel soup pot, keeping a few fresh basil leaves aside
Place the remaining ingredients into the pot and pour in water so vegies are covered
Sprinkle in the stevia
Cook on high until boiled and then turn temp down and simmer with a lid on for 45 minutes
Garnish with fresh basil leaves and a squeeze of fresh lemon

Thai Fish Soup

Serves 4

4 cups home-made chicken or vegetable stock
I x 5 cm piece of ginger
2 garlic cloves sliced thinly
2 lemongrass sticks cut into 5cm pieces
4 kafir lime leaves whole
1kafir lime leaf shredded
Handful of mint
2 fish fillets
2 green chillies , sliced
2 red chillies sliced
2 TBS fish sauce (anchovies, filtered water and stevia)
1 lime juiced plus 1 tsp. lime rind
Pinch sea salt
Stevia to taste

Method

Place stock ginger, lemongrass, garlic, stevia, fish sauce and the lime leaves into the saucepan and bring to the boil and then simmer for 10 mins
Strain off the soup over a bowl so the soup is now clear and place the liquid back into the saucepan
Add fish and lime juice and rind and bring to boil then simmer for 5 mins
Ladle into a bowl and garnish with mint, chillies, shredded lime leaf and thinly sliced lemon grass

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