COOKS NOTES + SUBSTITUTES:
Almond Meal / Almond Flour – use whole nuts and blitz in a food processor.
Boiled Eggs recipe here.
Cashew Sauce recipe here.
Cashew Yoghurt recipe here.
Fried Eggs recipe here.
Unless otherwise stated all cans are 400g / 14oz.
Standard bag of salad = approx 150g (5oz).
‘PREP AHEAD’ POSSIBILITIES
Here are suggestions for things you can possibly prepare ahead. They’re just suggestions though so please don’t feel like you need to devote your weekend to getting these steps done! It’s totally up to you.
[1] Longevity Leek Soup
SOUP (30 minutes)
Just cook as per the recipe but keep the olives and pecans separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer and top with olives, nuts and extra olive oil.
[2] Tandoori Cauliflower
CAULIFLOWER (30 minutes)
Just cook as per the recipe but keep the, yoghurt, coriander + cashews separately. Leftovers will keep in the fridge for up to a week or can be frozen. To serve, warm spiced chicken and cauli in a pan with a little oil then serve with remaining ingredients. If the weather is warm it’s also excellent chilled.
[4] Berbere Spiced Lentils
LENTILS (30minutes)
Just cook as per the recipe but keep the baby spinach and feta separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer with a little extra water. Top with feta and baby spinach.
[5] Reliable Cabbage Salad / Pan Fried Fish with Cashew Sauce
CABBAGE (15 minutes)
Just prep as per the recipe but keep the walnuts, parsley and Parmesan separately. If prepping more than an hour ahead, refrigerate until you’re ready to serve. If making it for company it’s best in the first 48 hours. Leftovers will keep in the fridge for up to 1 week. Don’t freeze.
CASHEW SAUCE (5 minutes)
Make sauce as per recipe. Keep in an airtight jar in the fridge for 1-2 weeks. Can be frozen. Fish is best cooked freshly.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
salad leaves / baby spinach – store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge.
cabbage – will keep wrapped in a plastic bag in the fridge for weeks if not months.
cauliflower – in the fridge wrapped in a plastic bag.
celeriac (celery root) – will keep wrapped in a plastic bag in the fridge for weeks if not months.
green herbs – in the fridge wrapped in a plastic bag.
garlic – in a dark pantry. I keep mine in a brown paper bag to avoid sprouting.
leek – in the fridge wrapped in a plastic bag.
lemons – in the fridge wrapped in a plastic bag. Can be kept at room temp if you prefer but will last longer in the fridge.
mushrooms – in a brown paper bag in the fridge to avoid sweating.
PROTEIN
chicken thigh fillets – in the fridge in the packaging they were purchased in.
eggs – I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge.
fish fillets – in the fridge. Get your fishmonger to pack them with a small bag of ice to keep as cold as possible.
ground (minced) beef– in the fridge in the packaging it was purchased in.
DAIRY
butter – in the fridge in the packaging it was purchased in.
feta – in the fridge. Will keep for months in an unopened package.
yoghurt / milk – in the fridge in the packaging it was purchased in.
parmesan – in the fridge wrap in baking paper and store in a sealed plastic bag or airtight container.
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