Guest recipes with Farah Shammas
Mushroom Brown Rice
Half a large white onion, diced
250g of long grain brown rice
1 tin of sliced mushrooms or fresh
6 cups of water
1 vegetable stock cube
1/2 teaspoon of ground black pepper
2 cups of coconut milk
3 tablespoons of nutritional yeast
Sauté onion in 1/2 cup of rose wine
Add rinsed rice
Add mushrooms
Pour over water and coconut milk, and add vegetable stock cube and pepper
Bring to boil and then simmer for 40 minutes or however long your rice requires (add more or less water depending on your rice)
Add nutrional yeast five minutes before rice is done and stir in
Enjoy hot
Spinach mushroom pasta
500g wholegrain spaghetti
10 button mushrooms, sliced
1 and 1/2 vegetable stock cubes
4 bunches of fresh spinach
6 tablespoons of nutritional yeast
3 cups of coconut milk
1 teaspoon of ground black pepper
Salt to taste
Boil pasta (we used an extra vegetable stock cube here) until ready and drain. Transfer into Pyrex
Sauté mushrooms for 3 minutes, add spinach and cook until it wilts. Add to Pyrex
Mix in all other ingredients
Bake for 20 minutes at 180C
Stir and serve
Fluffy Sweet Sponge Cake
1 cup olive oil
1 tbsp lemon juice
Egg substitute
½ cup of sugar
3 cups plain flour
1tsp baking powder
2tsp lemon zest
1 tsp salt
2 cups grated zucchini
1 tsp vanilla extract
Mix all together (wet and dry separately and then stir in all together). Bake at 180C for 50 minutes
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