GF JUICE RECIPES

HOMEMADE HUMMUS RECIPE | JAMIE OLIVER HUMMUS RECIPES

Homemade hummus recipe | Jamie Oliver hummus recipes image

Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.

Total Time 10 minutes

Yield 10

Number Of Ingredients 5

Ingredients

1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Steps:

1. Drain and tip the chickpeas into a food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
3. Season with a pinch of sea salt, then pop the lid on and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
7. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Nutrition Facts : Calories 64 calories, FatContent 3 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 3 g protein, CarbohydrateContent 6.3 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0 g salt, FiberContent 1.9 g fibre

GLUTEN-FREE PANCAKES RECIPE - BBC GOOD FOOD

Gluten-free pancakes recipe - BBC Good Food image

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

Provided by Caroline Hire – Food writer

Categories Main course

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Makes 6 small pancakes

Number Of Ingredients 4

Ingredients

125g gluten-free plain flour (we used Doves Farm)
1 egg
250ml milk
butter, for frying

Steps:

Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

Nutrition Facts : Calories 119 calories, FatContent 3.5 grams fat, SaturatedFatContent 1.8 grams saturated fat, CarbohydrateContent 16.1 grams carbohydrates, SugarContent 1.9 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.1 milligram of sodium

More about "gf juice recipes"

LEMONY GREEN BEANS | VEGETABLES RECIPE | JAMIE OLIV…

A splash of lemon juice, a good lug of olive oil and perfect seasoning bring green beans to life
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 45 calories per serving

1. Finely grate the lemon zest into a large bowl.
2. Cut the lemon in half and squeeze in the juice from one half.
3. Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
4. Put a pan of salted water on to boil. Meanwhile, trim the the beans.
5. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
6. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

See details

HOMEMADE HUMMUS RECIPE | JAMIE OLIVER HUMMUS RECIPES

Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving

1. Drain and tip the chickpeas into a food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
3. Season with a pinch of sea salt, then pop the lid on and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
7. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

See details

GLUTEN-FREE PANCAKES RECIPE - BBC GOOD FOOD

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet
From bbcgoodfood.com
Total Time 30 minutes
Category Main course
Cuisine British
Calories 119 calories per serving

Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

See details

LEMONY GREEN BEANS | VEGETABLES RECIPE | JAMIE OLIV…

1. Finely grate the lemon zest into a large bowl.
2. Cut the lemon in half and squeeze in the juice from one half.
3. Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
4. Put a pan of salted water on to boil. Meanwhile, trim the the beans.
5. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
6. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

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FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES

From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 159 calories per serving

GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

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CHICKEN SALAD | CHICKEN RECIPES | JAMIE OLIVER RECIPES

The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 553 calories per serving

1. To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
2. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.

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