Buckwheat with Kale Dhal


1 tablespoon extra-virgin olive oil, sliced red onions, grated ginger, crushed garlic cloves, 1 teaspoon turmeric, 1 teaspoon garam masala, 300ml coconut milk, 100g kale, 150g buckwheat, 150g red lentils, 1 bird eye chili.


Pour the extra virgin olive oil into a non-stick frying pan. Add the onions and cook until they become soft. Add the chili, the ginger, and the garlic. Allow simmering for 2 minutes. Add the turmeric and the garam masala, cook for another 2 minutes. Add the red lentils, the coconut milk, and cook for another 2 minutes. Add the kale and stir thoroughly. Cook for 15 minutes on a gentle heat. If the dhal gets very thick, add water occasionally. Boil your buckwheat in a saucepan for 10 minutes or more if you prefer a very soft buckwheat. Serve your drained buckwheat with a dhal in a plate.

Sirt Chickpea Stew with Baked Potatoes


6 baking potatoes, 2 tablespoon extra-virgin olive oil, finely chopped red onions, crushed garlic cloves, grated ginger, 1 tablespoon turmeric, 1 tablespoon cumin seeds, 400g chopped tomatoes, 400g chickpeas, chopped yellow pepper, pepper, a pinch of salt, 1 tablespoon parsley, 1/ 2 tablespoon chilli flakes.


Bake the potatoes in the oven for 50 minutes. In a saucepan, pour in the virgin oil and add the red onions. Cook until they become soft. Add the ginger, garlic, chili, and cumin. Cook for a minute before adding the turmeric. Allow simmering for another minute and add the tomatoes, chickpeas, and the yellow pepper. Leave the mixture to cook for 40 minutes until the sauce becomes thickened. Stir in your salt to taste, the pepper, and the parsley. Serve your baked potatoes with this tasty sauce.

Sirt Butternut Squash


2 tablespoon extra-virgin olive oil, sliced red onions, grated ginger, crushed garlic cloves, 1 teaspoon chilli flakes, 1 teaspoon cumin seeds, 1 cinnamon stick, 1 teaspoon ground turmeric, 1/ 2 teaspoon salt, 100g chopped Medjool dates, 400v tinned chopped tomatoes, 500g peanut squash, 400g tinned chickpeas, 1 tablespoon coriander, 75g buckwheat.


Pour the olive oil into a large saucepan. Add the sliced onions into the fry pan and cook until the onions become soft. Add to the saucepan, the grated ginger, garlic, cumin, chilli, turmeric, and the cinnamon. Add the lamb chunks to stir the mixture well. Boil the tagine in a separate saucepan. Add the chopped peanut squash and the chickpeas towards the end of the cooking. Stir all the mixture in the saucepan thoroughly and leave to simmer. Serve with buckwheat into a plate. Sprinkle the chopped coriander on it.

Baked Salmon Salad with Sirt food


1 salmon fillet (130 g), 40 g mixed lettuce leaves, 40 g baby spinach leaves, 2 radishes, cut into thin slices, cucumber 5 cm (50 g), cut into pieces, 2 new onions, chopped and sliced, 1 small parsley (10 g), cut into large pieces, 1 teaspoon low-fat mayonnaise, 1 tablespoon plain yogurt, 1 tablespoon rice vinegar, 2 chopped mint leaves and freshly ground salt and pepper

Preparation: ·

Preheat the oven to 200 ° C (180 ° C / gas fan 6). · Place the salmon fillets on a baking sheet and bake for 16 to 18 minutes during cooking. Remove from the oven and set aside. Salmon is just as hot or cold in a salad. If your salmon has the skin, just cook it and remove it with a slice of fish after cooking. Once cooked, it slipped easily. · In a small bowl, combine the mayonnaise, yogurt, rice wine vinegar, mint leaves, salt, and pepper and let sit for at least 5 minutes to let develop flavours. · Place the lettuce and spinach on a platter and sprinkle with radish, cucumber, chives, and parsley on top. Cut the cooked salmon into a salad and pour the vinaigrette over the it.

Choc Chip Granola


200g oats, 50 g peanuts, 3 tablespoons light olive oil, 20 g butter, 1 tablespoon dark brown sugar, 2 tablespoons rice malt syrup, 60 g good quality (70%) and dark chocolate chips.


Preheat the oven to 160 ° C (fan 140 ° C / gas 3). Line a large baking sheet with a tin or silicone parchment to bake. ·

Combine oats and nuts in a large bowl. In a small non-stick skillet, gently heat the oil, butter, brown sugar, and rice malt syrup until the butter has melted and the sugar and syrup are dissolved. Do not let it boil. Pour the syrup over the oats and stir well until the oats are completely covered. ·

Place the granola on the baking sheet and directly in the corners. Leave the pieces of the mixture loosely, not with an even layer. Bake for 20 minutes until golden brown around the edges. Remove from the oven and let it cool completely in a saucepan. ·

When it is cold, spread the larger pieces of the tray with your fingers and add the chocolate drops. Squeeze or pour the granola in an airtight tub or jar. The granola will be kept for at least 2 weeks.