Start by making a simple syrup. Combine stevia and water and bring to a boil. When the mixture is clear, it is ready. Cool to room temperature.
Bring 3 quarters of water to a boil. Add tea bags. Steep for about 3 minutes. It will be pretty dark. Cool completely.
When both the tea and simple syrup are cool, pour in enough simple syrup until it as sweet as you like it. I usually start with half and go from there. As much as I love sweets, I do not like overly sweet tea. It is completely up to your taste as to how much stevia water you use.
Pour some tea into a glass and add your freshly squeezed orange juice. I like lots of ice in my drink. And a squeeze of lemon if you like too.
This shows just how under-rated Garam Masala is as a marinade, and illustrates beautifully the wonderful flavour of black cumin – make sure you use the true jeera kala, not nigella seeds. It’s an easy meal to put together at the end of a busy day, and if you don’t have any ground almond to provide a little thickening, just mix the garam masala with a little plain flour when you coat the chicken.
Ingredients Serves: 3
4 boned chicken thighs, trimmed no skin
1/4 teaspoon medium chilli flakes
1 teaspoon black cumin seeds
2 spring onions sliced
1 garlic clove crushed, or a pinch of garlic powder
1 tablespoon coconut oil
1/4 cup tomato puree
1/2 cup plain yoghurt
1 teaspoon ground almonds
1/4 tsp himalayan salt
1 teaspoon fenugreek leaves
Pat garam masala onto all sides of the chicken and marinate 30 minutes.
Heat pan, dry roast black cumin seeds and chilli flakes for 1 minute.
Add oil, spring onions, garlic and chicken, and brown chicken on both sides over high heat.
Remove chicken to a plate, reduce heat and add tomato, yoghurt, salt, almonds and fenugreek leaves. Simmer, stirring, for 4-5 minutes.
Return chicken and any juices to pan and simmer until cooked through.
Serve with rice.
Whenever we cook this lovely Indian-inspired dish, we find it so tasty that we wish we’d made more. The recipe can easily be doubled so that we have left-overs!
1/4 cup butter (1/2 stick) 2 TBS Coconut oil melted 1-2 tsp. maple extract 1 egg 1/4 cup coconut sugar (add an additional 1/8th cup if you want a more “cookie” taste) 3/4 cup flaxseed meal 1 cup almond flour 1/4 cup gluten free baking mix (add up to 1/4 cup more if final mixture seems too wet). 3/4 tsp.-1tsp. baking powder (use 3/4 if the gluten free baking mix already had baking powder in it).
Beat with electric beater: egg, sugar, butter, coconut oil, and maple extract. In new bowl mix: flaxseed meal, almond flour, gluten free flour blend, baking powder Mix both bowls together, and put spoonsized cookie dough balls on cookie sheet and flatten with fingers. Makes 20 cookies
Nutritional profile per cookie (when you make 20): calories: 77 fat: 6.2 grams sugar: 1.75 grams carbs: 1.95 grams protein: 1.69 grams
“Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious!”
1 onion, chopped
2 teaspoons sugar free ketchup or used some home cooked liquidised tomatoes
1 teaspoon lemon juice
1 tablespoon stevia powder
1 pinch himalayan salt
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh fenugreek leaves
1 teaspoon chili powder
I n a medium bowl, stir onion and ketchup/tomatoe mixture until onion is thinly and evenly coated. Mix in the lemon juice. Season with stevia, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.