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Great Taste, Clean and Healthy Food by Anne, Wermelskirchen (2026)

31/12/2022

Winter boosters500 gr ginger peel from two oranges and two limes, two bay leaves and 6 cloves, two tablespoons of black pepper and then two tablespoons of Turmeric (500 gr fresh is also possible) about 150 min on low heat. Then through the sieve and let it cool. then make into freezer cubes and take one every day together with a tablespoon of raw honey.

31/10/2020

Recipe: Ginger Shots with Chilli & Beetroot

So what is in a ginger shot and why exactly would you bother?
They taste as harsh as acid (first thing in the morning, they do take some getting used to!) but if you are like me and you enjoy fending off a cold with natural tonics then it goes like this: one ginger shot (or big glass!) warms your ears. Takes away that itchy throat. Clears the fog. I get cold itchy ears and nose before a cold. Bang. Gone. And over time you learn to love the taste of a good old ginger shot. And you can play with the tonic to make it just the way you like it! Plus it’s an ‘anti inflammatory’ which basically translates in to ‘good news for your health and future wellness’. I’m in.
A basic ginger shot for me is apple, ginger and lemon. This recipe goes a step further and is the pimped up version, just for the hell of it, and to add some supersonic tonic remedy from natural turmeric. But go easy on yourself. Just add what you have in the fridge at home and get some turmeric root when you see some.

Ingredients
Makes one large glass or shots to share…

2 large golden delicious apples
raw ginger root (size of both my thumbs – I like it hot!)
1 organic lemon
1 piece of turmeric root the size of my little finger
1 piece of raw chilli (or use chili powder like I did)
sprinkle of beetroot powder (optional)
Method
Blitz all of the above in your juicer except for the chilli (if you are using powder) and beetroot powder. Pour into glasses and sprinkle with the chilli and beetroot. You can also add garlic (I know!! it works though!) or you can juice the turmeric, chili and beetroot separately and add that shot to your shot.

Play with it and bring your food to life!

31/10/2020

Very Berry Juice Recipe for Winter Juicing

This one is a no-messing-around kind of juice. It’s a berry juice (but not heavy) that’s a perfect antioxidant (great news for winter!) and a great way to use up all those frozen berries you have in the freezer! This recipe makes two very large refreshing juices.

Ingredients
2 cucumbers
4 red apples
2 handfuls of blueberries
2 handfuls of strawberries
2 handfuls of raspberries
2 handfuls of blackberries

Method
If you have a slow juicer like a Green Star Elite, Slow Star or Solo Star, prepare the cucumber and apple by slicing lengthwise into roughly 2 cm thick strips. Juice all the produce by feeding it through the chute. Drink immediately. If you are using a centrifugal juicer juice only the apples and cucumbers and blend the berries with the juice.

Tips
For best results use a slow juicer. Alternate between juicing the soft fruits and cucumber/apple slices for continuous flow.

Keeping it juicy & raw!

31/10/2020

Ceviche

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Method
STEP 1
In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
STEP 2
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

31/10/2020

Miso steak

Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper

Ingredients

2 tbsp brown miso paste
1 tbsp dry sherry or sake
1 tbsp caster sugar
2 crushed garlic cloves
300g/11oz lean steak
baby spinach , sliced cucumber, celery, radish and toasted sesame seeds, to serve

Method
STEP 1
Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.
STEP 2
To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds

31/10/2020

Spiced turkey with bulgur & pomegranate salad

Ingredients

2 tbsp each chopped dill, parsley and mint
zest and juice 1 lemon
1 tbsp harissa paste
500g/1lb 2oz turkey breast fillets
2 tbsp white wine or water
250g pack bulgur wheat or a mix- we used quinoa and bulgur mix)
2 tomatoes , chopped
½ cucumber , diced
100g pack pomegranate seeds

Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
STEP 2
Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
STEP 3
Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

31/10/2020

Prawn, fennel & rocket risotto

This prawn and fennel risotto gets a little extra kick from lemon zest and and rocket - perfect for a dinner party

Ingredients

1.2l vegetable stock
1 tbsp olive oil
1 onion , finely chopped
1 large garlic clove , finely chopped
1 small fennel bulb , cored and finely chopped
300g risotto rice
300g peeled raw king prawns
1 lemon , 0.5 zested and 1 tbsp juice
70g bag rocket

Method
STEP 1
Put the stock in a large saucepan, bring to the boil, then lower to a simmer. Meanwhile, heat the oil in a large saucepan. Add the onion, garlic and fennel, and cook on a low heat for 10 mins until the vegetables have softened but not coloured. Add the rice and stir for 2 mins until the grains are hot and making crackling sounds. Increase the heat to medium and start adding the stock, a ladleful at a time, stirring constantly and making sure the stock has absorbed into the rice before adding the next ladleful.
STEP 2
When the rice is almost cooked, add the prawns, lemon zest and some seasoning. Continue adding stock and cooking for another 3-4 mins until the prawns are pink and the rice is cooked. Remove from the heat and stir through the rocket and lemon juice. Check the seasoning, leave the risotto to sit in the pan for 2 mins, then serve.

31/10/2020

Thai red duck with sticky pineapple rice

Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner

Ingredients

2 duck breasts , skin removed and discarded
1 tbsp Thai red curry paste
zest and juice 1 lime , plus extra wedges to serve
140g jasmine rice
125ml light coconut milk , from a can
140g frozen peas
50g beansprouts
½ red onion , diced
100g fresh pineapple , cubed
1 red chilli , deseeded and finely chopped
¼ small pack coriander , stalks finely chopped, leaves roughly chopped

Method

STEP 1
Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
STEP 2
Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
STEP 3
Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

31/01/2020

Vegetarian Chili with Grains and Beans

INGREDIENTS

1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can petite-diced tomatoes
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground coriander
3 cloves garlic, pressed
1 onion, chopped
1 large carrot, chopped
1 large poblano pepper, chopped
3/4 c. wheat berries
Kosher salt and freshly ground black pepper
1 (15.5-ounce) can black beans, rinsed
1 (15.5-ounce) can kidney beans, rinsed

Sour cream, grated Cheddar cheese, sliced scallions, fresh cilantro, and lime wedges, for serving

Combine crushed tomatoes, diced tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, and 3/4 cup water in a 5- to 6-quart slow cooker. Season with salt and pepper. Cook, covered, until wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.
Stir in both beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.

31/01/2020

Cornflake-Crusted Baked Chicken

INGREDIENTS

1 tsp. garlic powder
2 1/2 c. buttermilk, divided
1 tsp. celery seed, divided
1/2 tsp. cayenne pepper, plus a pinch, divided
Kosher salt and freshly ground black pepper
4 small chicken drumsticks, skin removed
4 small bone-in chicken thighs, skin removed
1 c. all-purpose flour
4 c. cornflakes cereal, crushed
Sliced dill pickles, for serving

DIRECTIONS

Preheat oven to 425°F. Combine garlic powder, 1 1/2 cups buttermilk, and 1/2 teaspoon each celery seed, cayenne, and salt in a bowl. Add chicken and marinate in refrigerator for 30 minutes.
Fit a rack over a large rimmed baking sheet lined with heavy-duty foil. Combine flour, pinch of cayenne, and remaining 1/2 teaspoon celery seed in a bowl. Season with salt and pepper. Place remaining 1 cup buttermilk in a second bowl; season with salt and pepper. Place cornflakes in a third bowl.
Remove chicken from marinade, letting excess drip off; discard marinade. Coat chicken with flour mixture, dip in buttermilk, then coat with cornflakes, pressing gently to help adhere. Arrange chicken on prepared baking sheet. Bake until cooked through, 25 to 27 minutes. Serve with pickles alongside.

Great Taste, Clean and Healthy Food by Anne

31/12/2022

31/10/2020

31/10/2020

31/10/2020

31/10/2020

31/10/2020

31/10/2020

31/10/2020

31/01/2020

31/01/2020

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