Healthy Side Dish Recipe

Healthy Side Dish

Crispy Potato Roas.mt yIngredients .nhf.com• • • • 3 tablespoons butter, melted 3 tablespoons NHF Olive Oil ww • 10 - 12 russet potatoes, peeled NHF Himalayan Rock Salt 1 small onion or 4 shallots, peeled and sliced very thin w flakes (optional) • 1/2 teaspoon red pepper • 4 - 6 fresh thyme sprigs • About 3 ounces pancetta, cubed

Preparation • Preheat oven to 375 degrees. • Combine the oil and melted butter in a small dish. Set aside. • Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture. • Slice the potatoes as thin as possible crosswise - try to keep ysections of each potato. the potato slices together as you cut each potato. • Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices - in about 3 or 4 .m• Sprinkle with salt and pepper flakes (use some black pepper .nhf.com• • • if not using red pepper flakes). Brush with the remaining butter and oil mixture. Bake for 1 hour and 25 minutes. Cover loosely with foil during the first thirty minutes of baking. A little of the NHF Olive Oil/butter from the bottom of wa butter knife can be used to separate some of the slices if the baking dish should be brushed/spooned onto the slices wthere are some sticking together too much during baking. a few times during baking (much like basting a turkey). Also, w• While potatoes are baking, crisp pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside. • Remove potatoes from oven. Add pancetta by scattering around throughout the potatoes. • Lay the thyme sprigs on top of potatoes. • Bake for an additional 35 minutes. • Remove from oven. Sprinkle on a little more NHF Himalayan Rock Salt. Serve immediately. • Sour cream is a great accompaniment to the potatoes.

www.nhf.com.my Soya Kebabs

Ingredients 2 cups NHF soya granules Water to soak soya granules for 1/2 hr at least, then wash and drain 2 Tbsp vinegar 4 bread slices, crumbled fine 1 Tbsp NHF Himalaya rock salt or to taste 2 tsp garlic paste 1/2 tsp powdered black pepper y1/4 cup onions, chopped 1 tsp chilli powder or to taste .nhf.com.mPreparation w• • Mix all the ingredients except the oil and the garnish ingredients. ww•Shape the mixture into flat rounds and refrigerate for an hour or so. Heat oil in a frying pan in a thin layer. Add the shaped rounds and brown over medium heat, first on one side then the other. • Serve garnished with onion rings and lemon wedges, accompanied with a green chutney.

Instant Pot Egg .nhf.coBmite.ms yIngredients w• • 9 large eggs •• 1/4 cup water or milk • 1/2 tsp NHF Himalayan Sea w• Salt w• 1/2 tsp NHF Baking Powder Ground black pepper to taste Cooking spray Handful of spinach finely chopped • 1/2 large bell pepper diced • Parmesan cheese grated

Preparation • Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot. • In a 4 cup measuring cup, add eggs, water, NHF Baking Powder, NHF Himalayan Sea Salt, pepper and whisk mixture .my• with a fork or a whisk well. • Spray 2 egg bite silicone molds with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full. If you would like, add toppings like veggies and cheese. No need to stir. .nhf.com• Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites. • Then place on top of the trivet with handles. If your trivet doesn’t have handles, you might struggle getting mold placed ww• carefully into a 6 quart pot. It is very tight and be careful not to spill. wminutes.Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 • After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot. • Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.

Air Fryer Kale Chips (Vegan, Gluten-Free) www.nhf.com.my

Ingredients 1 bunch curly kale stems removed, and leaves torn into chip-sized pieces 1 tablespoon avocado oil or oil of choice 1/2 teaspoon NHF Himalayan Sea Salt .my• Preparation Remove stems from kale and tear kale leaves into chip-sized pieces. Rinse and drain well. .nhf.com• Place clean kale in a bowl. Sprinkle with oil and NHF Himalayan Sea Salt. Massage well. • Arrange prepared kale in a single layer in your air fryer basket or tray. • Air fry for 6 minutes at 385°F, or until kale chips are sufficiently crispy. www• Let cool, and enjoy!

Veg.nghief.Tcaocmos.myIngredients 2 tablespoons NHF Olive Oil w3 cups shredded cabbage w1 medium sweet red pepper w1 medium onion, halved and sliced 2 teaspoons NHF Brown Sugar 1 can (15 ounces) NHF Black Beans, rinsed and drained 1 cup salsa 1 can (4 ounces) chopped green chiles 1 teaspoon minced garlic 1 teaspoon NHF Chili Powder 1/4 teaspoon ground cumin 8 taco shells, warmed 1/2 cup shredded cheddar cheese 1 medium ripe avocado, peeled and sliced

Preparation • In a large skillet, heat NHF Olive Oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with NHF Brown Sugar. • Stir in NHF Black Beans, salsa, chiles, garlic, NHF Chili Powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes. Serve in taco shells. Top www.nhf.com.mywith cheese and avocado.

Fish Tacos www.nhf.com.myIngredients 1 large avocado, diced 1 Granny Smith apple, peeled and diced 1 small white onion, peeled and diced 1–2 jalapeno pepper, minced 2 Tbsp fresh cilantro, chopped 1 Tbsp fresh lime juice plus 1 Tbsp NHF Olive Oil 6 oz. skinless cod fillets 8 soft corn tortillas 1 tsp fresh ginger, grated 1 bunch baby arugula, chopped Low-fat sour cream

Preparation • Heat oven to 400 F. • In a medium mixing bowl, add avocado, apple, onion, cilantro and jalapeno pepper, 1 Tbsp lime juice and 1/2 tsp salt. Set aside. In a skillet, heat NHF Olive Oil over medium heat. Season cod with salt and pepper to taste. Cook until cod fillets are opaque. About 4-5 minutes per side. Wrap corn tortillas in aluminum foil and warm. Tortillas should soften. About 5 minutes. Combine cod, ginger and remaining lime juice in a large bowl. Divide fish, arugula and guacamole among the tortillas. Top with low-fat sour cream. • • • • • y• .m• • .nhf.com• www•

Healthy .nhHf.coKomembema.mbasdyeIngredients Pitta bread 1 chicken breast Iceberg lettuce (or any salad leafy greens) Cabbage w 1 tomato w Cucumber w 1 spring onion 1 red sweet pepper Pickled chillies (optional) NHF Himalayan Sea Salt Black pepper

Ingredients Garlic sauce: 1 heaped Tbsp mayonnaise 1 Tbsp white wine vinegar 1 or 2 Tbsp water Garlic powder (to taste) 1 tsp dried mint Black pepper yChilli sauce: 1 Tbsp Siracha sauce .m1 Tbsp water .nhf.comPreparation • Pan fry the chicken breast in a bit of olive oil with salt and black pepper. Keep the lid on and the temperature on medium/ woption would be to grill it, but that takes longer and I don’t wusually have the patience for it! low. Flip occasionally and slice once fully cooked. Another w• Chop the tomato and as much cucumber as you want. Slice the sweet pepper and spring onion. Shred the lettuce and cabbage. I didn’t have iceberg lettuce today so we used a bag of mixed salad leaves instead. Then put the salad together in a bowl. • Toast the pitta bread, carefully cut it open and put all the chicken slices in. These gluten free pitta breads are relatively small and a bit fragile so whereas you’d usually stuff everything into them, we just put the chicken and serve on top of the salad. • Make the sauces and pour on top. • Serve with some NHF Chili Flakes. • Enjoy!

Homemade Gluten Free Spinach TortillasIngredients .my1 3/4 cups cassava flour 3/4 teaspoon NHF Sea Salt .nhf.com1/2 cup hot water 3 cups packed spinach 2 Tablespoons avocado oil 2 Tablespoons honey plus 3–4 Tablespoonstapioca flour for dusting www Preparation • In a small saucepan, simmer together spinach and water. Cook 2-3 minutes or until wilted. • Add to a blender and blend until silky smooth. You should have exactly 1 cup spinach. Strain if you have any small bits. Add honey and oil to spinach mixture, stir.

Preparation • In a large mixing bowl, whisk together cassava flour and NHF Sea Salt. Slowly pour in hot spinach mixture into cassava flour. If using a stand mixer, whisk for 2 minutes with a flat beater attachment. • If mixing dough by hand, use a danish dough whisk or rubber scrape . • You can now heat your cast iron skillet to medium low heat. • Take a ball of dough and roll it into a disk. Dust your surface with tapioca flour and roll dough out to 6 inches wide. y• Be sure to continue dusting with flour throughout if needed to prevent dough from sticking. .m• .nhf.com• Use a pizza spatula to lift tortillas onto skillet since these tortillas are very delicate Place your tortilla on the skillet and flip once bubbles have formed, about 15-30 seconds. • Flip again and once brown spots have coated both sides, place tortilla in a tortilla warmer or aluminium foil to steam. wwNOTES • Repeat with remaining tortillas. Serve warm or use at room temperature as wraps. Enjoy! w• It is best to use a pizza spatula to lift tortillas onto skillet. If tortillas are tearing, roll tortillas out a little thicker. • If tortillas start to stick to your skillet, lower the flame, it is too hot. • Replace honey with alternative sweetener to make these vegan-coconut nectar, date syrup or maple syrup. • Your dough should be soft and pliable like play dough, if your dough is too hard, slowly add more hot water.

www.nhf.com.my 10 Minute Vegan Black Bean Tacos

Ingredients 1 tablespoon NHF Olive Oil 1/2 large onion, finely diced 1 tablespoon NHF Chili Powder 1 teaspoon ground cumin 1/4 teaspoon NHF Himalayan Sea Salt, plus more as needed 1 (15-ounce) NHF Black Beans, drained and rinsed 2 tablespoons salsa 6 tortillas 1 bag cabbage slaw or shredded cabbage 1 large avocado, sliced ySalsa .mPreparation .nhf.com• Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. w• Add the beans. wthe tortillas with the black bean mixture and top with toppings of Cover and reduce heat to medium low and cook for 3-4 minutes until warmed through. Remove the lid and gently mash some of wchoice (lettuce, avocado, hot sauce and salsa) the bean with the salsa, leaving some of the beans whole. Fill

Healthy Side Dish