Sirt Foods Recipes

January 27th, 2016

Main Meals

Buckwheat and Nut Loaf

Serves 4

225g/8oz buckwheat
2 tbsp olive oil
225g/8oz mushrooms
2-3 carrots, finely diced
2-3 tbsp fresh herbs, finely chopped eg: oregano, marjoram, thyme, parsley
225g/8oz nuts eg: hazelnuts, almonds, walnuts
2 eggs, beaten (or 2 tbsp tahini for vegan version)
Salt and pepper

Put the buckwheat in a pan with 350ml/1.5 cups of water and a pinch of salt. Bring to the boil. Cover and simmer with the lid on until all the water has been absorbed – about 10-15 minutes.
Meanwhile, sauté the mushrooms and carrots in the olive oil until soft.
Blitz the nuts in the food processor until well chopped.
Combine the vegetables, cooked buckwheat, herbs and chopped nuts and stir in the eggs. If using tahini instead of eggs combine this with some water to create a thick pouring consistency before stirring it into the buckwheat.
Season with salt and pepper.
Transfer to a lined or oiled loaf tin and bake in the oven on gas mark 5/190C for 30 minutes until set and just browning on top.

Quinoa, Edamame and Pomegranate Seed Pilaf

Serves 4

½ cup of sun dried tomatoes
225g/8oz quinoa
1 cup of frozen edamame beans
2 tbsp of hazelnuts
3 tbsp olive oil
1 tbsp lemon juice
2 tsp of tamari
Salt and pepper
1 pomegranate
2 tbsp coriander, chopped

Put the sun-dried tomatoes in a bowl, cover with water and leave to soak.
Rinse the quinoa and put it in a pan with 350ml/11fl oz of water and a pinch of salt. Bring to the boil. Cover and simmer with the lid on until all the water has been absorbed – about 15 minutes.
Stir in the edamame beans.
Toast the hazelnuts in the oven for 8 minutes on gas mark 6/200C.
Drain the sun dried tomatoes.
Combine the cooked quinoa with the sun dried tomatoes and hazelnuts in a large bowl.
Make the dressing by combining the olive oil, lemon juice and tamari. Gently stir this into the quinoa and vegetables.
Season with salt and pepper and sprinkle on the pomegranate seeds and coriander.

Sweet Potato and Salmon Patties

225g/8oz wild salmon, cooked or tinned
225g/8oz sweet potato cooked and mashed
Herb salt and pepper to taste
Rice flour or buckwheat flour

Preheat the oven to 160C/gas mark 3.
Mix together the sweet potato, salmon, herb salt and pepper. Take a small handful of the mixture and roll into a ball shape. Flatten into a burger shape then dip each side in the flour. Place on a lined baking tray. Repeat until you have used up the mixture.
Bake for 20 minutes turning once. Serve with a large green salad.

Moong Dahl

Serves 4-6

300g/10oz split mung beans (moong dahl) – preferably soaked for a few hours
600ml/1pt of water
2 tbsp/30g olive oil, butter or ghee
1 red onion, finely chopped
1-2 tsp coriander seeds
1-2 tsp cumin seeds
2-4 tsp fresh ginger, chopped
1-2 tsp turmeric
¼ tsp of cayenne pepper – more if you want it spicy
Salt & black pepper to taste

Drain and rinse the split mung beans. Put them in a pan and cover with the water. Bring to the boil and skim off any foam that arises. Turn down the heat, cover and simmer.
Meanwhile, heat the oil in a pan and sauté the onion until soft.
Dry fry the coriander and cumin seeds in a heavy bottomed pan until they start to pop. Grind them in a pestle and mortar.
Add the ground spices to the onions along with the ginger, turmeric and cayenne pepper. Cook for a few minutes.
Once the mung beans are almost cooked add the onion and spice mix to them. Season with salt and pepper and cook for a further 10 minutes.

Dill roasted mackerel with tomatoes and steamed vegetables

Serves 2

Olive oil
A handful of dill fronds
2 mackerel fillets
1 beef tomato, finely chopped
Salt and pepper
Vegetables for steaming; eg; kale, carrots, chard
Juice of one lemon.

Preheat the oven to 220C/gas mark 7
Brush an oven proof dish with olive oil and spread the dill fronds on top. Place the fish on top of this and top with the sliced tomato. Season with salt and pepper.
Cover with foil and bake for 10-15 minutes until the fish is cooked through.
Steam the vegetables for 5-10 minutes and serve with the fish. Squeeze the lemon juice over the fish and vegetables.

Buckwheat Bean and Tomato Risotto

Serves 4

2 tbsp olive oil or butter
2 cloves of garlic, chopped
225g/8oz buckwheat
400ml of hot water or vegetable stock
225g/8oz frozen broad beans
½ cup of sun-dried tomatoes in oil
Juice of half a lemon
2 tbsp basil or coriander, chopped
50g/2oz almonds, toasted
Salt and pepper

Heat the olive oil or butter in a frying pan. Add the garlic and cook for a minute.
Add the buckwheat to the pan and stir it well to coat it in the oil.
Add the hot water or stock. Cover and simmer for 10 minutes.
Stir in the broad beans. Cook for a few minutes until the beans are just tender.
Add the sun-dried tomatoes, lemon juice, fresh herbs and almonds and season with salt and pepper.

Trout with Roasted Vegetables

Serves 2

2 carrots, cut into batons
2 parsnips, peeled and cut into wedges
2 turnips, peeled and cut into segments
Olive oil
Juice of 1 lemon
Tamari
1 trout fillet per person
Dried dill

Place the sliced vegetables on a baking tray. Sprinkle with olive oil and a dash of tamari. Place in the oven on gas mark 7. After 25 minutes, take the vegetables out of the oven and stir them well.
Put the fish on top of them. Sprinkle with lemon juice and dill. Cover with foil and return to the oven.
Turn the oven down to gas mark 5/190C/375F and cook for 20 minutes until the fish is cooked through.

Courgette Tortilla

Serves 2

2 tbsp coconut oil or butter
1 courgettes, sliced
4 eggs, beaten
A pinch of salt and pepper
Freshly chopped chives or parsley

Heat the oil or butter in a heavy bottomed frying pan and add the courgettes. Cook until soft, stirring occasionally.
Mix the salt, pepper and herbs in with the beaten eggs and add to the pan
Cook until the egg is nearly cooked through. Finish the cooking by placing the pan under a medium grill. Serve with a large green salad.

Polenta Bake

Serves 4-6

850ml/1.5 pints of water
1 tsp rock salt or sea salt
200g/7oz coarse yellow polenta
2 tsp dried oregano
1 cup of sun-dried tomatoes, chopped
3 eggs, separated
1-2 tbsp butter or olive oil
Freshly ground black pepper
300g/10oz cheddar or red Leicester cheese, grated (optional)

To cook the polenta bring the water to the boil in a large pan with the salt.
Slowly pour in the polenta stirring all the time. Add the oregano and the sun-dried tomatoes.
Cook on a low heat for as long as the instructions on the polenta packet indicate. It could be anywhere from 3 minutes to 40 minutes. Stir regularly to avoid clumping and sticking.
While the polenta is cooking whip the egg whites until they form stiff peaks.
Once the polenta is cooked turn off the heat and stir in 1-2 tbsp of butter or olive oil along with 2/3 of the cheese (if using), the egg yolks and black pepper. Add more salt if necessary.
Fold the egg whites carefully into the polenta mixture.
Transfer the mixture to an oiled oven proof dish. Spread out and smooth the top.
Sprinkle on the rest of the grated cheese.
Bake at gas mark 4/180C/350F for 40-50 minutes until set and beginning to brown.

Butterbean and Vegetable Korma

Serves 4

3 tbsp coconut oil or olive oil
1 large onion, finely chopped
2 tsp root ginger, finely chopped
1 clove of garlic, finely chopped
1-2 tbsp curry powder
200g/7oz green beans, cut into 2 cm lengths
1 cauliflower, cut into florets
3 sweet potatoes, peeled and chopped into large chunks
2 cans of butterbeans (or cook your own using 225g/8oz of dried beans)
50-100g/2-4oz creamed coconut
1 tbsp chopped coriander

Heat the oil in a large saucepan and add the onion. Cook until the onions are soft.
Add the ginger and garlic, to the onions and cook for a few more minutes.
Stir in the curry powder then add the green beans, cauliflower and sweet potatoes and stir well to coat them in the spices.
Add the drained and rinsed butterbeans and enough hot water to just cover the ingredients.
Cook for 20-30 minutes or until the vegetables are cooked through.
Transfer some of the liquid from the pan into bowl and dissolve the creamed coconut in it. Add this to the pan and cook for a few minutes.
Sprinkle on the fresh coriander just before serving.

Baked salmon with stir fried vegetables

Serves 2

Grated zest and juice of 1 lemon
2 tsp of root ginger, grated
2 wild salmon fillets
1 tsp toasted sesame oil
2 tsp olive oil
2 carrots, cut into matchsticks
Bunch of kale, chopped
1 tin of water chestnuts, drained, rinsed and chopped

Mix together lemon juice and zest and ginger. Put the salmon in a shallow, oven proof dish and pour over the ginger lemon mixture. Cover with foil and leave to marinate for 30-60 minutes.
Bake the salmon in the oven for 15 minutes on gas mark 5/190C
While it is cooking heat a wok or frying pan and add the toasted sesame oil and olive oil. Add the vegetables and cook for a couple of minutes, stirring constantly.
Once the salmon is cooked spoon some of the marinade from the salmon onto the vegetables and cook for a couple more minutes.
Serve the vegetables onto a plate and place the salmon on top.

Lemon paprika chicken with vegetables

Serves 2

3 tbsp olive oil
2 tbsp paprika
2 carrots, chopped
½ a celeriac, peeled and chopped
3 turnips, peeled and chopped
300g of chicken wings
1 pint of hot stock
Sprigs of rosemary and thyme
2 bay leaves
Salt and pepper
Juice of 1 lemon
Large bunch of kale, chopped

Heat the oil in a large pan with a tight fitting lid. Add the paprika, carrots, celeriac, turnip and chicken wings to the pan and cook for a few minutes.
Add the stock, herbs, salt, pepper and lemon juice to the pan and bring to the boil.
Turn down the heat, cover with a lid and simmer gently for 40 minutes.
Add the kale and cook for a few more minutes until the kale and chicken are both cooked.

Light Meals, Soups and Side Dishes

Raw carrot and almond loaf

6-8 carrots, grated
Juice of ½ a lemon
½ cup of almonds
Fresh parsley, finely chopped
4 tbsp of tahini

Place the grated carrots into a food processor with the S blade.
Whizz the carrots up with the lemon juice until they are well homogenized. Put them in a bowl.
Then whizz up the almonds in the food processor until they are ground down.
Add the carrot mixture to the almonds and blend them all together with the chopped parsley and tahini.
Pack this into a loaf tin and cut into slices to serve.

Savoury Seed Truffles

60g/2oz pumpkin seeds
60g/2oz sunflower seeds
2 tbsp tahini
Pinch of cayenne pepper
Juice of half a lemon
A handful of coriander leaves
Salt and pepper

Put the seeds in a food processor with the S blade and grind thoroughly.
Add the tahini, cayenne, lemon juice, coriander leaves and salt and pepper.
Process until the mixture holds together adding small amounts of water as necessary.
Remove the blade from the food processor and shape the mixture into walnut sized balls.

Almond Butter and Alfalfa Wraps

4 tbsp of almond nut butter
Juice of 1 lemon
2-3 carrots – grated
3 radishes, finely sliced
1 cup of alfalfa sprouts
Salt and pepper
Lettuce leaves or nori sheets

Mix the almond butter with most of the lemon juice and enough water to create a creamy consistency.
Combine the grated carrot, alfalfa sprouts in a bowl. Sprinkle with the rest of the lemon juice and season with salt and pepper.
Spread the lettuce leaves or nori sheets with almond butter and top with the carrot and sprout mixture. Roll up and eat immediately!

Buckwheat Pancakes

Serves 4

110g/4oz buckwheat flour
½ tsp of salt
1 free range egg, beaten
1 cup of natural soya yoghurt (or other natural yoghurt)
1 cup of water
Butter, olive oil or coconut oil for frying

Combine the flour and salt in a mixing bowl and make a well in the centre.
Combine the egg, yoghurt and water in jug and gradually beat this into the flour until you have a smooth batter. Leave to rest for an hour or more.
Heat some oil in a frying pan and drop tablespoons of the batter into the pan.
Cook for a few minutes until the underside is starting to brown before gently turning over. Cook for a couple more minutes until cooked.
Continue until you have used all the batter.

Pea, Miso and Mint Soup

2 tbsp olive oil
1 red onion (optional), finely chopped
300g/10oz of frozen peas
2 tbsp fresh mint, chopped
1 tsp miso
Salt and pepper
4 tbsp natural yoghurt or soya yoghurt (optional)

Heat the oil in a saucepan and add the onion. Cook until they are soft.
Add the frozen peas and 700ml of boiling water.
Bring to the boil and simmer for a couple of minutes.
Add the mint, miso, salt and pepper and blend with a hand blender until smooth.
Serve into bowls and swirl in the yoghurt if using.

Buckwheat Noodle and Green Bean Soup

Serves 4

2 tbsp olive oil
1 tsp toasted sesame oil
1 tsp ginger root, finely sliced
2 spring onions, finely sliced
2 carrots, cut into thin strips
1 litre of boiling water
400g buckwheat noodles
1 tbsp tamari soy sauce
1 tbsp rice wine (optional)
125g/4oz frozen edamame beans
Fresh coriander, finely chopped
Salt and pepper

Heat the olive and sesame oil in a wok or large saucepan. Stir in the ginger root, spring onions and carrots and cook for a few minutes.
Pour in a litre of boiling water. Once it is bubbling add the noodles, tamari, rice wine and edamame beans.
Cook until the noodles and vegetables are just cooked.
Garnish with coriander leaves and season with salt and pepper if desired.

Avocado and Cannellini Mash Tacos

Serves 2

1 ripe avocado, peeled and stoned
1 400g can of cannellini beans, drained
Juice of ½ a lemon
1 tbsp olive oil
Salt and pepper
A few basil leaves
Taco shells

Put the avocado into a bowl, roughly chop it and then mash it.
Add the cannellini beans and lemon juice and mash them all together.
Stir in the olive oil and season with salt and pepper. Tear up the basil leaves and add these.
Fill the taco shells and eat immediately!

Green Bean,Tomato and Almond Stir Fry

Serves 4

2 tbsp olive oil
1 tsp root ginger, finely chopped
1 clove of garlic, finely chopped
450g/1lb of green beans eg: Runner beans, French beans and Sugar Snap Peas, sliced into 2cm lengths.
Zest and juice of half a lemon
1 tbsp of tamari
A dash of toasted sesame oil
2 tomatoes, chopped
2 tbsp almonds, toasted
Salt and pepper
A handful of basil leaves

Heat the oil in a pan add the root ginger and cook for a few minutes. Add the garlic and cook for a minute.
Add the sliced beans, lemon juice, a dash of toasted sesame oil, a dash of tamari and a couple of tablespoons of water. Cover the pan with a lid and cook for 5-10 minutes until the beans are just cooked. Add more water after a couple of minutes if it starts to dry out.
Stir in the tomatoes, almonds and lemon zest, season with salt and pepper, sprinkle on the basil leaves and serve immediately.

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