GravadlaX





A good brain friendly starter or lunch with salad.
Easy to make.
  1. Pin bone the fillets
  2. Prepare a dish or tin with a mixture of salt and sugar on the base
  3. Lay one of the fillets skin down. Then layer more of the mixture on top and place the other fillet onto it with skin up
  4. Pile more of the mix over the whole fish and cover with cling film
  5. Put it in the fridge with a heavy weight on top (I use a book)
  6. Baste with the juices twice a day fro two days (there will be a lot of juice)
  7. Remove the salmon and wipe the salt/sugar mix off and slice
Note you can leave the fish in longer - and it will get harder up to about 5 days. The Gravadlax will keep in the fridge for another week.
We have Gravadlax every Christmas - it lasts for days and is very versatile. It tastes like a softer version of smoked salmon. The 'cure' cooks the fish so it isn't raw.




Ingredients

Fresh salmon (two identical fillets)

Rough rock or sea salt
Raw or coconut sugar

About the same amount of salt and sugar. This will be wiped off before eating!

Handful of dill
Grain mustard

dOUBLE CHOCOLATE CAKE WITH WALNUTS AND STRAWBERRIES

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A delicious cake that has a number of brain enhancing foods in it. Chocolate, walnuts, strawberries. Be sure to use top quality chocolate with no sugar. The small amount of added raw or coconut sugar will sweeten it.




Cake:
  • Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  • Combine chocolate and oil in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.
  • Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add walnut and almond meal with the coffee. Stir.
  • Place egg whites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of egg whites into chocolate mixture. Gently fold remaining egg white and vanilla essence through the chocolate mixture.
  • Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
 Topping:
Place chocolate and coconut cream in a saucepan over low heat. Cook stirring constantly for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Decorate with strawberries
Ingredients


Cake
  • 250g dark chocolate, chopped
  • 150g coconut oil, melted
  • 6 eggs, separated
  • ½  cup coconut or raw sugar
  • 1 ½  cups Walnut meal
  • ½ cup almond meal
  • Pinch of baking powder
  • Tsp vanilla essence
  • Tbsp hot coffee
  • Strawberries to serve

Topping
  • 300g dark chocolate, chopped
  • 2/3 cup coconut cream

CREAMY COCONUT OATS
WITH WALNUTS AND STRAWBERRIES

Easy to make, tasy to eat. Soak oats in the fridge over night and spare coconut oats can be kept in thr fridge for a few days. Make a big batch!
I often make this with Blueberries rather than strawberries. Frozen ones are fine. This can be served hot in winter - but in summer I make it the day before and serve it cold.


  • Soak oats in water with salt overnight if possible
  • Heat oats and water  - low heat, stirring regularly - 20 mins
  • Add the coconut cream and coconut
  • Keep stirring for another 10 mins
  • Serve in bowls topped with Banana, strawberries and walnuts
  • Serve the coconut cream in a jug for pouring over the oats









My favourite breakfast - and so good for the brain with oats, walnuts, bananas and strawberries. This serves 4




Ingredients
2 cups unrefined oats
2 cups water
1 cup coconut cream
1/2 cup dessicated coconut
1 banana
1 cup walnuts
handful of strawberries
Tbsp pumpkin seeds
pinch salt
Extra cocunut cream for serving

Gluten, dairy and sugar free fruit cake

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This is a rich, fruity cake that can be laced with Brandy if you like that sort of thing (I do)! The icing is to make it look pretty - but not for eating! If you like, you can serve it topped with nuts rather than icing.
Ingredients:
Cake:
600 g mixed dried fruit
Brandy or orange juice for soaking
1tsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
4 eggs
3 tbsp olive oil or coconut oil (melted)
Zest of an orange
200 g ground almonds
50 g walnut pieces

Topping
White water icing or walnuts and glace fruits
This cake will keep for a few months in an airtight tin. In fact, if you use brandy, it will improve in flavour over a few months.
I like to make it at least a month before Christmas.


  • Soak fruit for at least 24 hours in brandy or orange juice. Fruit will soak up all of the liquid
  • Pre-heat oven to 150C -use a 20cm round cake tin
  • Beat eggs with oil and extract
  • Add all the other ingredients
  • Pour batter into the cake tin lined with paper
  • Bake for 90 mins in a fan oven
  • Cover the top with baking paper for the last 30 mins
  • Test with a skewer - if not clean bake more
  • Leave to cool in the tin and turn onto a rack 
  • Decorate when cold