Creamy Garlic Prawns with Brown Rice for 2

Ingredients
2/3 cup brown rice
20 green medium size prawns
1 large clove of Australian garlic or 3 small cloves of other garlic.
1 tablespoon butter
2 tablespoons olive oil
165ml light coconut milk
A good pinch of sea salt
freshly cracked black pepper to taste
crushed dried flakes or chopped fresh chilli to taste
2 tablespoons rough chopped corriander

Method
Put brown rice into a medium size saucepan with 1 litre of water and lid on.
Bring to a rapid boil then leave on simmer for three quarters of an hour.
After the rice has cooked, strain and sit aside.
Then in a medium size frying pan heat to med/hot and add the butter, olive oil and garlic then the prawns.
Then add salt, pepper and chilli and turn prawns over once you see the change on colour.
When the prawns are just cooked, pour the light coconut milk in and gently stir.
Once the sauce comes gently to the boil, add the brown rice, stir through and then serve up with the corriander on top.

Curried Lentil and Chickpea Pie.

Prep time 25 min
Cooking time 20 min

Ingredients,
275g whole green lentils
100g Chickpeas
3 medium size potatoes
1 tablespoon of your choice of milk
1 onion, peeled and diced finely
1 clove of garlic or 1/2 teaspoon dried minced garlic
2 tablespoons Worcestershire sauce (gluten free)
2 teaspoons vegetable stock powder.
1 teaspoon gluten free curry powder
1 cup gluten free breadcrumbs
1/4 cup grated hard goats cheese or cheddar (cows) if you prefer.
1 carrot, peeled and finely grated

Method,
Place Lentils and Chickpeas in a large glass bowl and cover with warm water, seal and refrigerate overnight.
Next day,
Strain Lentils and Chickpeas rinsing well.
Preheat oven 180c (350f)
Prepare a casserole dish  by lightly wiping Ricebran oil or Coconut oil over the bottom and up the sides.
Now peel and cut the potatoes into small pieces and cook in a large saucepan with a small amount of water, lid on until tender. Strain and mash when ready, adding the 1 tablespoon of milk.
Spread mashed potato over the base of the oiled casserole dish.
Then Place lentils and Chickpeas into a saucepan with two cups of boiling water. Cook for 10 minutes with lid off.
Add onions to saucepan and cook with lid on until Chickpeas are tender.
Strain Lentils, Chickpeas and onions and place into a medium size bowl and stir in garlic, Worcestershire sauce, vegetable stock and curry.
Spread seasoned Lentils Chickpea mix over the mashed potato.
Mix breadcrumbs and cheese in a small bowl then sprinkle over Lentils and arrange grater carrot around outer edge of pie.
Place pie in oven and cook for approx 20 minutes or until heated through and golden on top.
Enjoy
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Rice and Prune Porridge for one

Prepare at night and then only takes 5 min in the morning to cook.

Ingredients
1/4 cup brown rice
1/4 cup prunes, de-seeded and cut into quarters
1 cup water, rice milk or goats milk (as desired)

Method
Place rice and prunes and water or milk into a pyrex bowl,
cover and let soak overnight in the fridge.
Next morning transfer ingredients into a small saucepan and cook.
It is ready when rice is tender and liquid is absorded, don't forget to stir while cooking.
Place into your bowl and add your favourite agave or honey and a sprinkle of cinnamon.
Enjoy.

Buckwheat Pancakes for 2

1/3 cup Buckwheat Flour
1/3 cup Gluten Free Self Raising Flour
1 teaspoon GF Baking Powder
1 Egg
2 tablespoons Coconut Palm Sugar

Add all ingredients into a small mixing bowl.
Add enough Rice Milk while stiring to form a creamy
consistency.

1 teaspoon Coconut Oil
1 teaspoon unsalted butter

Heat standard size pan to med/high heat and add oil and butter.
Once base of pan is well covered, pour mix into
pan to make three pancakes at a time.
Turn after bubbles have burst and side look a little firm.
Repeat until all mix is used, then plate up with your favourite
Berries and Coconut Cream over the top or what ever takes your fancy.
note: if pan becomes too dry, add a little more coconut oil.

For savory Pan Cakes
leave out the Coconut Palm Sugar
Add a pinch of Sea Salt and Cracked Pepper.
The rest is up to your imagination or what ever
you have in your fridge (left overs from diner)!

The Pancake mix is the base, play with it as far as your tastes desires go.
Enjoy