Meatballs with Zucchini pasta and Spinach & Kale pesto

To help my wife’s autoimmune issues, we have been following Dr Amy Myers cooking solutions. So I been trying to cook a lot of things from her suggestions and so far not bad. I recently made Meatballs with Zucchini pasta and Spinach & Kale pesto. It turned out a lot better than I thought it would. The thing about autoimmune disorders to understand is that you to take care of your immune system and that includes a helping diet. Any type of medicine will maybe help acute cases and tackle the symptoms, but to try to get to the root causes you have to adjust your lifestyle and habits, and take care of your gut.

The picture is actually not that great, but I was too eager to taste it as I usually am, so didn’t bother much. If you have autoimmune issues, I would recommend reading Dr Amy Myers books on it. They are helpful. Find a diet that suits you most.

Recipe:

Use measurement cups to make it easier to follow.

To make meatballs:

Okay this is a rough recipe of how I made it.

1 Zucchini/Courgette, 1 Onion, Basil and Salt : Put them in the food processor and blend them.

1 pound grass-fed ground beef, mix with the above blend.

Make them into balls, Roughly with 1 or 2 tbsp worth of blend.

Place them on the tray with brown paper/baking paper and in the oven 190c for 25 min.

No need to use any oil.

To make the pasta:

Use a vegetable slicer (Its like an oversized vegetable sharpener- very cheap and easy to buy) to slice one or two courgettes/zucchini into pasta like strings.

Put some olive oil in the pan or wok, splash a bit of red chilies if you like it hot, and after a minute put in a thinly sliced garlic clove and the courgette/zucchini strings. Cook for under 5 minutes, otherwise it will get mushy.

To make the spinach & kale pesto:

Easy and straight forward task.

Roughly 4 cups of spinach, 2 cups of kale, 2 handfuls of basic, 12 garlic cloves, 1/2 lemon juice and 2 tsp salt. Blend it all together and that is your pasta.

Healthy chocolate cake

I found a recipe for a healthier chocolate cake, made with sweet potatoes in the base and coating made with avocado instead of cream.

This was back end of November last year, and was the first time I actually ever baked a cake. I don’t usually bake much. But it turned out quite good.

Made it once more since then, due to popular demand (wife really loved the cake, actually made it for her birthday first time around)

Of course overall it’s not really healthier, healthier, it’s still a chocolate cake with chocolate but still better than a full out normal chocolate cake, less guilt, different but good different.

Homemade Fish cakes and tartar sauce

This was the first time I made fish cakes myself, I don’t know why I never made them before. And the tartar sauce as well, its so easy to make I don’t think I will ever get a ready made one if I can help it.

I recommend having vegetables on the side, asparagus, broccoli or the like rather than potato chips, these fish cakes already have potatoes in them so it might be a bit of an overkill.

Fish cakes:

1/2 kg Cod or Haddock (I have never tried myself but it might also work with Hoki) place on frying pan (no oil), add 150ml of milk and 150ml of water. Cover it. Bring to boil, and then let it simmer for 4 minutes. Take off heat and let it sit for 10 minutes, covered as it finishes cooking in the hot milk. Then take out the fish on a plate and let it cool off.

1/2kg potatoes boil them and drain them. Mash the potatoes, add in 1tsp lemon zest, few spoons of the milk fish sauce left over (the rest can be disposed), parsley, salt & pepper and mix it all.

Break off the fish in bigger chunks and mix it with potatoes lightly, making sure it doesn’t break the fish too much. Let the mixture cool off a bit. Now using a bit of flour, make patties as big or as small as you want. Dip the patties in beaten eggs and cover them with breadcrumbs and let them sit for 20-30 min. Then fry them in shallow oil.

Tartar sauce:

150-200ml Mayonnaise, 1 small thinly slice shallot, 1 tsp of creamy horseradish, 1 tsp of Dijon mustard, 1-2 Tbsp of roughly chopped capers, parsley – mix it all up and that is all there is to it.