Antonia Magor Nutrition

Coriander Sauce

Antonia MagorComment

I initially created this coriander sauce for the side of some Indian food because the fresh, creamy sauce compliments richer flavours but it's also delicious with simple grilled chicken or salmon. 

Free from gluten, dairy and Vegan. 

Total Time 5minutes

Serves 2

Ingredients:

  • 4 tablespoons tahini
  • 4 tablespoons coconut milk
  • 2 garlic cloves
  • juice of 2 limes
  • small bunch of coriander
  • pinch of sea salt & pepper

Method:

  • Place all ingredients in a food processor or blender and blitz until smooth (you may have to scrape the tahini from the sides of the blender).
  • Serve the bhajis warm with the coriander sauce on top.

Golden Hummus

Antonia MagorComment

Like most of my friends I have little pots of hummus littering my fridge, I prefer to make my own and seeing as I eat it so often I give each batch a little twist. Turmeric is my current favourite because of it's amazingly anti-inflammatory and medicinal properties. It's flavour develops with time so if you're going to keep it to enjoy later use a little less turmeric than if you're going to enjoy it all immediately. 

Free from gluten, dairy and Vegan. 

Total Time 5minutes

Serves 4

Ingredients:

  • 240grams cooked chickpeas, a 400gram tin, drained
  • 6 tablespoons extra virgin olive oil 
  • 1 tablespoon tahini
  • 1 small garlic clove, peeled
  • 1/2 - 1 teaspoon ground turmeric
  • juice of a lemon
  • seasoning

Method:

  •  Place all ingredients in a food processor or high powered blender and blitz until smooth. 
  • The turmeric flavour does develop and strengthen with time so I would advise adding 1/2 a teaspoon if you are not going to eat all the hummus immediately. 
  • Store in a glass jar as turmeric can stain plastic containers. 

Turmeric Dressing

Antonia MagorComment

If, like me, you have seen these knobbly little tubars at farmers markets and wondered what do to with them this dressing is a fresh zingy addition to your fridge and salads. Turmeric is potently anti-inflammatory with a host of health benefits. Usually dried and ground into a spice the whole plants are becoming more widely available and add spice and warmth to dishes. Toss through steamed veg, drizzle on salad or noodles.

I would advise wearing gloves and being careful not to let turmeric sit on pale surfaces as it has a tendency to stain.

Free from gluten, dairy and Vegan. 

Total Time 5minutes

Serves 2

Ingredients:

  • 1 knob of fresh turmeric, finely grated
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil or good quality rapeseed oil

Method:

  • Grate the turmeric, no need to peel, with a fine grater like a microplane. 
  • Mix the turmeric with the lemon juice and olive oil. 
  • Store in an air-tight jar. 

Roasted Sweet Potato Dip

Antonia MagorComment

This sweet potato dip is a great snack or served as a side to a meal. It's definitely worth the little bit of extra effort compared to a classic hummus to roast the sweet potatoes and then mash with the chickpeas but it's really worth it to make up a big batch and it's one of my most popular with my friends. 

Free from gluten, dairy and Vegan.

Total Time 50minutes 

Serves 4

Ingredients:

  • 3 sweet potatoes, peeled and diced
  • 2 tablespoons olive oil or melted coconut oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • a pinch of sea salt
  • 1 can cooked chickpeas
  • 1 garlic clove finely chopped
  • 1 cup good quality vegetable stock or water
  • 1 bunch of parlsey, finely chopped
  • squeeze of lemon

Method:

  • Heat your oven to 180C.
  • Toss your sweet potato cubes in oil, paprika, cinnamon and sea salt before spreading evenly over a large baking tray. 
  • Roast in the oven for 25minutes. 
  • Once your sweet potato is roasted, place in a large saucepan on a low heat with the chickpeas, garlic and liquid. Leave to simmer for 20minutes.
  • Once the chickpeas are soft and the sweet potato has started to break down, mash together with the parsley and a generous squeeze of lemon.
  • Serve hot or cold. 

Grapefruit Salsa

Antonia MagorComment

Juicily refreshing this salsa is a far cry from the sad jars you see in the supermarket. Fresh and easy this chunky sauce livens up a simple grilled fish, crudite platter or just a great side to an outdoor picnic, scooping it up in little gem cups for a simple summer snack. 

Free from gluten, dairy and Vegan. 

Total Time 10minutes

Serves 2

Ingredients:

  • 1 pink grapefruit
  • 1 avocado
  • 2 spring onions
  • 1 small bunch mint, finely chopped
  • 1 small bunch coriander, stems and leaves finely chopped
  • 1 teaspoon rapeseed oil
  • a pinch of sea salt
  • optional - 1/2 red chili, finely chopped

Method:

  • Peel and cur your grapefruit into segments, remove the bitter pith and cut between the membranes to release the grapefruit juices. 
  • Peel the avocado, removing the stone and dice into small pieces. 
  • Mix together the grapefruit, avocado pieces, herbs, oil and sea salt, top with chili if using and any further sliced spring onions.
  • Serve in little gem cups. 

Avo – naise

Antonia MagorComment

I love mayo, it's completely delicious and full of healthy fats, however maybe of the shop bought versions contain stabilisers and unwanted additives. Avo-naise embraces a healthier style of mayo, green goodness, full of essential fats great for the skin and brain cells, and it is so simple and quick to make!

Free from gluten, dairy and vegan. 

Serves 2 

Total Time 10 minutes

Ingredients: 

  • 1 avocado
  • 1 tablespoon extra virgin olive oil
  • juice of ½ a lemon
  • seasoning
  • (optional: 1 tablespoon water)

Method:

  • Scoop out the flesh of the avocado and squeeze in the lemon juice and a generous pinch of seasoning. While whizzing slowly drizzle in the olive oil until smooth or desired consistency.
  • (If your avocados are a little harder, add a little of the water.
  • Serve and enjoy after making.