Well Nikalene and I have been friends for ages and to get her recipe on here should not have taken this long, but OH HOW BUSY ARE WE??? Between us we are churning out cookbooks for all of your fave thermo blenders as fast as we possibly can. Nikalene is an all round cult figure and if you haven’t met the force that is her, you better head on over to her Facebook page, blog, Instagram account and find out what you’re missing. She not only is a fantastic recipe creator, she is an inspiration to so many because of her outstanding attitude towards her weight loss journey and she is so willing to help others in this way. She is charming, funny and a great (skinny) cook, as well as talented photographer. Thanks for this lovely fresh recipe Nik. (See you soon at something or other...I’m sure!!)
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- 2 cloves garlic, peeled
- 1 cm ginger
- 1 large green chilli, deseeded, roughly chopped
- 2 large bunches fresh thai basil
- 1 Bunch fresh mint
- Large handful fresh coriander
- 60 Grams oil of choice
- 1 Tablespoon tamari (or soy sauce, liquid aminos, coconut aminos)
- 1 Teaspoon lemon juice
- 4 apples, peeled and quartered
- 200 Grams water
- 20 Grams coconut sugar
- 500 Grams chicken breast, cubed
- 1-2 thinly sliced shallots (small brown onion)
- 250 Grams bean sprouts
- Bunches fresh watercress (or lettuce)
- 80 Grams almonds slivered BUY
Place garlic, ginger and chilli into Thermomix bowl and chop 3 sec/speed 9.
Add fresh herbs to Thermomix bowl and chop 5 sec/speed 9 using spatula to assist. Scrape down sides of bowl.
Add remaining pesto ingredients and blend 5 sec/speed 5. Set pesto aside, retaining 1 tbsp of pesto in the bowl.
Add chicken to Thermomix bowl and coat with pesto 5 sec/Reverse/speed 3. Place chicken onto Varoma tray.
Without washing the Thermomix bowl, add apple sauce ingredients and blend 10 sec/speed 6.
Place Varoma into position and steam 17 min/Varoma/speed 2.
Set apple sauce aside and without washing the bowl, place steamed chicken into Thermomix bowl. Shred chicken 2-3 sec/Reverse/speed 4. The chicken should remain fairly chunky.
Allow apple sauce and chicken to cool for a few minutes, then in a large bowl place reserved pesto, ¼ to ½ apple sauce, chicken and salad ingredients. Combine well.
Serve with extra soy sauce to taste.
Omit the chicken for a vegetarian version.
Use left over apple sauce with roast pork or make the salad again :) It will keep in the fridge for 4 days.
Visit your local Asian grocer - you will pay roughly $1 per large bunch of fresh herbs, making this a very budget friendly meal!
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