Lose It! – July 2019

KEEP ON TRACK per serving

FAT 14G CARBS 7G PROTEIN 25G

KEEP ON TRACK per serving

FAT 10G CARBS 9G PROTEIN 4G

BAKED MUSHROOMS

& THYME WITH

CAULI PUREE

SERVES 4

FOR THE CAULI PUREE

1 large head cauliflower, broken into florets

2 garlic cloves, peeled and chopped

3 tbsp coconut cream

Himalayan salt and white pepper

FOR THE MUSHROOMS

4 large brown mushroom steaks

2 tbsp ghee

5g fresh thyme, leaves picked

½ tsp chilli flakes

1. For the cauliflower puree: Cook the
   cauliflower and garlic in a little water until
   tender, then drain very well and reserve
   the garlic. Place the cauliflower florets and
   garlic into a food processor along with
   the coconut cream. Season and blitz until
   pureed and smooth, set aside.


2. For the mushrooms: Heat the oven to
   190 °C. Place the mushrooms onto a baking
   tray, add the ghee, thyme and chilli flakes.
   Season and roast for 20 minutes.
   3. To serve: Divide the hot
   cauliflower puree between
   4 bowls and top with
   mushrooms and pan
   juices.

SALT & VINEGAR

ANGELFISH WITH

SWEET POTATO

SERVES 4

400g angelfish fillet, cubed

1 cup coconut milk

½ tsp turmeric, ground

2 eggs, hard-boiled, peeled

and chopped

5g coriander, chopped

2 tsp sea salt flakes

2 tbsp rice wine vinegar

½ tsp white pepper

1 tbsp coconut oil

1 small orange sweet potato,

par-cooked and peeled

1. Place the angelfish cubes into
   a small pot, add the coconut milk
   and turmeric and gently bring to a
   simmer. Poach until cooked. Remove
   from the heat and add the chopped
   eggs, coriander, sea salt flakes,
   vinegar and white pepper. Stir
   well to combine and keep warm.
   2. Heat a frying pan, add the
   coconut oil, slice the sweet
   potatoes into rounds and cook
   until softened and golden.
   3. To serve: Spoon the hot fish
   mixture into 4 serving bowls
   and serve with the sweet
   potato slices.

62 LOSE IT! VOLUME 31