Three low carb dishes that taste incredible including a red velvet smoothie

Embrace tasty, low-carb dishes loaded with healthy ingredients

Broccoli & walnut whip

SERVES 2

The black tahini in this nutritious salad is a rich source of antioxidants.

Ingredients

1 head of broccoli

1 small red onion

A handful of walnuts

3 heaped tbsp natural or coconut yoghurt

4 tbsp black tahini and miso dressing

A handful of pomegranate seeds, to serve

Method

■ Cut the broccoli head into florets, and steam or gently boil for 5 minutes until tender.

Drain and rinse under cold water to prevent the broccoli cooking further.

■ Dice the red onion and roughly chop most of the walnuts, leaving over a few pieces to serve.

■ In a mixing bowl, combine the yoghurt and 3 tablespoons of the black tahini and miso dressing.

■ Add the broccoli, red onion and walnuts to the bowl with the yoghurt and stir to coat.

■ Plate up and finish with the remaining walnut pieces. Drizzle over the remaining 1 tablespoon of the black tahini and miso dressing and scatter over a few pomegranate seeds.

Broccoli and walnut whip is a source of antioxidants
(Image: Luke Albert)

Smoked salmon & prawn mousse

This fail-safe mousse is packed with protein, anti-inflammatory fats and magnesium – the hormone hero.

Smoked salmon & prawn mousse is light and fluffy

Ingredients

30g ghee or butter

8 large eggs

100ml cream, milk or unsweetened

nut milk

Salt and black pepper, to taste

100g smoked salmon

A small bunch of fresh chives, chopped

2 spring onions

150g cooked, peeled prawns

1 lemon, cut into 4 wedges, to serve

Method

■ Melt the ghee or butter in a frying pan, then crack in the eggs and cook to scramble them. Take off the heat to cool slightly.

■ Add the slightly cooled scrambled eggs, cream or milk, salt and pepper to a blender then combine until smooth and creamy.

■ Add three quarters of the smoked salmon to the blender and pulse until the mixture is speckled with salmon pieces. Mix in the chopped chives, reserving some to garnish.

■ Chop the spring onions into thin slivers then toss evenly into four ramekins.

■ Spoon the egg and salmon mix into the ramekins and allow to set in the fridge for 3-4 hours.

■ Layer the mousse with cooked prawns, slivers of the remaining salmon and serve each with a lemon wedge, with the reserved chives sprinkled over.

TIP: This mousse works well without the prawns, too.