Winter calls for comfort food and there is nothing more comforting than a big bowl of pasta on a cold night. Today we are sharing two recipes from bestselling author and wholefood Chef, Cynthia Louise.
Known for her down-to-earth approach and delicious recipes that feature whole, nourishing, beautifying foods, Chef Cynthia Louise guides people to getting back to real food, while teaching them how to prepare it simply while maximising natural flavour.
As co-author of the bestselling cookbooks, The Real Food Chef, Sweet Food Story and Real Food Kitchen with naturopath Dr Libby Weaver, Chef Cynthia has become a household name and the go-to for people looking to return to nature for their daily nutrition.
Chef Cynthia Louise shares her Pasta Marinara (a great twist on a classic) and Apple and Fig Compote (perfect for a healthy dessert):
For the tomato sauce:
1 red capsicum
1 teaspoon honey
1/2 cup soaked cashews, rinsed well
1 tablespoon lime juice
1/2 fresh tomato
1/4 onion, chopped roughly
1-2 tablespoons olive oil
Salt and pepper
For the pasta:
1 zucchini, shredded or made into noodles by a spiralizer
8 dehydrated olives
Handful fresh basil leaves
In a Vitamix add the tomato sauce mix and blend well till completely smooth. Taste, mix this though the pasta, sprinkle with olives and basil leaves.
Makes 2 servings.
Apple & fig compote
2 green apples, peeled, cored, cut into 6 wedges
5 dried figs, whole
For the syrup:
2 cups water
1 cinnamon stick
1 vanilla pod
3 slivers fresh ginger, unpeeled
1/4 cup coconut sugar
2 peeled strips lemon zest
- In a medium size pot, combine all the ingredients for the syrup, bring to a boil, and turn down to a simmer. Add the figs and cook gently for 10 minutes.
- Add the apple wedges and cover with a lid that is smaller then the saucepan, placing the lid on top of the fruit and continuing to simmer very gently for another 10 minutes.
- After 10 minutes turn off the heat. Apples should be soft to the touch, but not falling apart. Serve with your breakfast pancakes or bircher muesli.
Makes 4 to 6 servings.
Chef’s website: http://www.chefcynthialouise.com/