New Sirtfood Recipes

Vietnamese Turmeric Fish with Herbs & Mango Sauce-New Sirtfood Recipes

Prep time: 15 mins Cook time 30 mins Total 45 minutes       Serves 4new sirtfood receipes

* 1 ¼ lbs fresh cod fish, boneless and skinless, cut into 2-inch piece wide that are about ½ inch thick
* 2 tbsp coconut oil to pan-fry the fish (plus a few more tablespoon if necessary)
* Small pinch of sea salt to taste
Fish marinade: (Marinate for at least 1 hr. or as long as overnight)
* 1 tbsp turmeric powder
* 1 tsp sea salt
* 1 tbsp Chinese cooking wine (Alt. dry sherry)
* 2 tsp minced ginger
* 2 tbsp olive oil
Infused Scallion and Dill Oil:
* 2 cups scallions (slice into long thin shape)
* 2 cups of fresh dill
* Pinch of sea salt to taste.
Mango dipping sauce:
* 1 medium sized ripe mango
* 2 tbsp rice vinegar
* Juice of ½ lime
1 garlic clove
1 tsp dry red chili pepper (stir in before serving)
* Fresh cilantro (as much as you like)
* Lime juice (as much as you like)
* Nuts (cashew or pine nuts)

1. Marinate the fish for at least 1 hr. or as long as overnight.
2. Place all ingredients under “Mango Dipping Sauce” into a food processor and blend until desired consistency.
To Pan-Fry The Fish:
1.Heat 2 tbsp of coconut oil in a non-stick large frying pan over high heat. When hot, add the pre-marinated fish. *Note: place the fish slices into the pan individually and separate to two or more batches to pan fry if necessary.
2.You should hear a loud sizzle, after which you can decrease the heat to medium-high.
3. Do not turn or move the fish until you see a golden brown color on the side, about 5 minutes. Season with a pinch of sea salt. Add more coconut oil to pan-fry the fish if necessary.
4. Once the fish is in golden brown color carefully turn the fish to fry on the other side. Once it’s done, transfer to a large plate. *Note: There should be some oil left in the frying pan. We use the remainder of the oil to make scallion and dill infused oil.
To Make The Scallion And Dill Infused Oil:
1. Use the remainder of the oil in the frying pan over medium-high heat, add 2 cups of scallions and 2 cups of dill. Turn off the heat once you have added the scallions and dill. Give them a gentle toss just until the scallions and dill have wilted, about 15 seconds. Season with a dash of sea salt.
2. Pour the scallion, dill, and infused oil over the fish and serve with mango dipping sauce with fresh cilantro, lime, and nuts.

Raw Brownie Bites-New Sirtfood Recipes                    new sirtfood recipes

Total Time: 5 minutes
Serves: 6

2½ cups whole walnuts
¼ cup almonds
2½ cups Medjool dates
1 cup cacao powder
1 teaspoon vanilla extract
⅛-¼ teaspoon sea salt

Place everything in a food processor until well combined.
Roll into balls and place on a baking sheet and freeze for 30 minutes or refrigerate for 2 hours.

Waldorf Salad -New Sirtfood Recipes                         new sirtfood recipes

Ingredients (serves 2)

200g celery, roughly chopped

100g apple, roughly chopped

50g walnuts, roughly chopped

1 small red onion, roughly chopped

1 head of chicory, chopped

10g flat parsley, chopped

1 tbsp capers

10g lovage or celery leaves, roughly chopped

For the dressing:

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

1 teaspoon Dijon mustard

Juice of half a lemon

Mix the celery, apple, walnuts, onion, parsley, capers and lovage/celery in a medium-sized salad bowl and mix. Make the dressing by whisking together the
oil, vinegar, mustard and lemon juice.Drizzle over the salad, mix and serve!

 Chargrilled Beef With A Red Wine Jus, Onion Rings, Garlic, Kale And Herb Roasted Potatoes-New Sirtfood Recipes                                                             new sirtfood recipes

100g potatoes, peeled and cut into 2cm dice
1 tbsp extra virgin olive oil 
5g parsley, finely chopped
50g red onion, sliced into rings
50g kale, sliced
1 garlic clove, finely chopped
120–150g x 3.5cm-thick beef fillet steak or 2cm-thick sirloin steak
40ml red wine
150ml beef stock
1 tsp tomato purée
1 tsp cornflour, dissolved in 1 tbsp water

Heat the oven to 220ºC/gas 7.
Place the potatoes in a saucepan of boiling water, bring back to the boil and cook for 4–5 minutes, then drain. Place in a roasting tin with 1 teaspoon of the oil and roast in the hot oven for 35–45 minutes. Turn the potatoes every 10 minutes to ensure even cooking. When cooked, remove from the oven, sprinkle with the chopped parsley and mix well.

Fry the onion in 1 teaspoon of the oil over a medium heat for 5–7 minutes, until soft and nicely caramelised. Keep warm. Steam the kale for 2–3 minutes then drain. Fry the garlic gently in ½ teaspoon of oil for 1 minute, until soft but not coloured. Add the kale and fry for a further 1–2 minutes, until tender. Keep warm.

Heat an ovenproof frying pan over a high heat until smoking. Coat the meat in ½ a teaspoon of the oil and fry in the hot pan over a medium–high heat according to how you like your meat done.If you like your meat medium it would be better to sear the meat and then transfer the pan to an oven set at 220ºC/gas 7 and finish the cooking that way for the prescribed times.

Remove the meat from the pan and set aside to rest. Add the wine to the hot pan to bring up any meat residue. Bubble to reduce the wine by half, until syrupy and with a concentrated flavor.

Add the stock and tomato purée to the steak pan and bring to the boil, then add the cornflour paste to thicken your sauce, adding it a little at a time until you have your desired consistency. Stir in any of the juices from the rested steak and serve with the roasted potatoes, kale, onion rings and red wine sauce.

Fresh Saag Paneer-New Sirtfood Recipes                        new sirtfood recipes

279 calories
3 of your SIRT 5 a day
Serves 2 • Ready in 20 minutes

2 tsp rapeseed oil
200g paneer. cut into cubes
Salt and freshly ground black pepper
1 red onion, chopped
1 small thumb (3 cm) fresh ginger, peeled and cut into matchsticks
1 clove garlic, peeled and thinly sliced
1 green chilli, deseeded and finely sliced
100g cherry tomatoes, halved
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp mild chilli powder
1/2 tsp salt
100g fresh spinach leaves
Small handful (10g) parsley, chopped
Small handful (10g) coriander, chopped

1 Heat the oil in a wide lidded frying pan over a high heat. Season the paneer generously with salt and pepper and toss into the pan. Fry for a few minutes until golden, stirring often. Remove from the pan with a slotted spoon and set aside.

2 Reduce the heat and add the onion. Fry for 5 minutes before adding the ginger, garlic and chilli. Cook for another couple of minutes before adding the cherry tomatoes. Put the lid on the pan and cook for a further 5 minutes.

3 Add the spices and salt, then stir. Return the paneer to the pan and stir until coated. Add the spinach to the pan together with the parsley and coriander and put the lid on. Allow the spinach to wilt for 1-2 minutes, then incorporate into the dish. Serve immediately.


Mocha Chocolate Mousse-New Sirtfood Recipes               new sirtfood recipes

Everyone enjoys chocolate mousse and this one has a wonderful light and airy texture. It is quick and easy to make and is best served the day after it’s made.
Serves 4–6
250g dark chocolate (85% cocoa solids)
6 medium free-range eggs, separated
4 tbsp strong black coffee
4 tbsp almond milk
Chocolate coffee beans, to decorate
1. Melt the chocolate in a large bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove the bowl from the heat and leave the melted chocolate to cool to room temperature.

2. Once the melted chocolate is at room temperature, whisk in the egg yolks one at a time and then gently fold in the coffee and almond milk.

3. Using a hand-held electric mixer, whisk the egg whites until stiff peaks form, then mix a couple of tablespoons into the chocolate mixture to loosen it. Gently fold in the remainder, using a large metal spoon.

4. Transfer the mousse to individual glasses and smooth the surface. Cover with cling film and chill for at least 2 hours, ideally overnight. Decorate with chocolate coffee beans before serving.


Buckwheat Superfood Muesli -New Sirtfood Recipes       new sirtfood recipes

20g buckwheat flakes
10g buckwheat puffs
15g coconut flakes or desiccated coconut
40g Medjool dates, pitted and chopped
15g walnuts, chopped
10g cocoa nibs
100g strawberries, hulled and chopped
100g plain Greek yogurt (or vegan alternative, such as soy or coconut yogurt)


Mix all of the above ingredients together (leave out the strawberries and yogurt if not serving straight away).

If you want to make this in bulk or prepare it the night before, simply combine the dry ingredients and store it in an airtight container. All you need to do the next day is add the strawberries and yogurt and it’s good to go.

Buckwheat Pancakes With Strawberries, Dark Chocolate Sauce And Crushed Walnuts-New Sirtfood Recipes

Makes around 6 to 8 pancakes, depending on the size.                                    recipes sirtfood
For the pancakes you will need:
350ml milk
150g buckwheat flour
1 large egg
1 tbsp extra virgin olive oil, for cooking
For the chocolate sauce
100g dark chocolate (85 percent cocoa solids)
85ml milk
1 tbsp double cream
1 tbsp extra virgin olive oil

To serve
400g strawberries, hulled and chopped
100g walnuts, chopped
To make the pancake batter, place all of the ingredients apart from the olive oil in a blender and blend until you have a smooth batter. It should not be too thick or too runny. (You can store any excess batter in an airtight container for up to 5 days in your fridge. Be sure to mix well before using again.)
To make the chocolate sauce, melt the chocolate in a heatproof bowl over a pan of simmering water. Once melted, mix in the milk, whisking thoroughly and then add the double cream and olive oil. You can keep the sauce warm by leaving the water in the pan simmering on a very low heat until your pancakes are ready.
To make the pancakes heat a heavy-bottomed frying pan until it starts to smoke, then add the olive oil.
Pour some of the batter into the centre of the pan, then tip the excess batter around it until you have covered the whole surface, you may have to add a little more batter to achieve this. You will only need to cook the pancake for 1 minute or so on each side if your pan is hot enough.
Once you can see it going brown around the edges use a spatula to loosen the pancake around its edge, then flip it over. Try to flip in one action to avoid breaking it.
Cook for a further minute or so on the other side and transfer to a plate.
Place some strawberries in the centre and roll up the pancake. Continue until you have made as many pancakes as required.
Spoon over a generous amount of sauce and sprinkle over some chopped walnuts.
You may find that your first efforts are too fat or fall apart but once you find the consistency of your batter that works best for you and you get your technique perfected you’ll be making them like a professional. Practice makes perfect in this case.

Blueberry Banana Pancakes with Chunky Apple Compote and Golden Tumeric Latte-New Sirtfood Recipes                                                              new sirtfood recipes


For the Blueberry Banana Pancakes
6 bananas
6 eggs
150g rolled oats
2 tsp baking powder
¼ teaspoon salt
25g blueberries

For the Chunky Apple Compote
2 apples
5 dates (pitted)
1 tablespoon lemon juice
1/4 teaspoon cinnamon powder
pinch salt

For the Golden Turmeric Latte
3 cups coconut milk
1 teaspoon turmeric powder
1 teaspoon cinnamon powder
1 teaspoon raw honey
Pinch of black pepper (increases absorption)
Tiny piece of fresh, peeled ginger root
Pinch of cayenne pepper (optional)


For the Blueberry Banana Pancakes
1.Pop the rolled oats in a high-speed blender and pulse for 1 minute or until an oat flour has formed. Tip: make sure your blender is very dry before doing this or else everything will become soggy!
2.Now add the bananas, eggs, baking powder and salt to the blender and pulse for 2 minutes until a smooth batter forms.
3.Transfer the mixture to a large bowl and fold in the blueberries. Leave to rest for 10 mins whilst the baking powder activates.
4.To make your pancakes, add a dollop of butter (this helps to make them really delicious and crispy!) to your frying pan on a medium-high heat. Add a few spoons of the blueberry pancake mix and fry for until nicely golden on the bottom side. Toss the pancake to fry the other side.

For the Chunky Apple Compote
1.Core and rough chop your apples.
2.Pop everything in a food processor, together with 2 tablespoons of water and a pinch of salt. Pulse to form your chunky apple compote.

For the Golden Turmeric Latte
1.Blend all ingredients in a high-speed blender until smooth.
2.Pour into a small pan and heat for 4 minutes over medium heat until hot but not boiling.


Blueberry Smoothie-New Sirtfood Recipes      new sirtfood recipes

160 calories

1 of your SIRT 5 a day
This yogurt smoothie has a rich, creamy taste.
Serves 2 • Ready in 2 minutes
1 ripe banana
100g blueberries
100g blackberries
2 tbsp natural yogurt
200ml milk
Blend all the ingredients together until smooth.



Savory Turmeric Pancakes With Lemon Yogurt Sauce-New Sirtfood Recipes                                                  new sirtfood recipes

Serves: 8 pancakes
For The Yogurt Sauce
1 cup plain Greek yogurt
1 garlic clove, minced
1 to 2 tablespoons lemon juice (from 1 lemon), to taste
¼ teaspoon ground turmeric
10 fresh mint leaves, minced
2 teaspoons lemon zest (from 1 lemon)
For The Pancakes
2 teaspoons ground turmeric
1½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 head broccoli, cut into florets
3 large eggs, lightly beaten
2 tablespoons plain unsweetened almond milk
1 cup almond flour
4 teaspoons coconut oil
1.Make the yogurt sauce. Combine the yogurt, garlic, lemon juice, turmeric, mint and zest in a bowl. Taste and season with more lemon juice, if needed. Set aside or refrigerate until ready to serve.
2.Make the pancakes. In a small bowl, combine the turmeric, cumin, salt, coriander, garlic and pepper.
3.Place the broccoli in a food processor, and pulse until the florets are broken up into small pieces. Transfer the broccoli to a large bowl and add the eggs, almond milk, and almond flour. Stir in the spice mix and combine well.
4.Heat 1 teaspoon of the coconut oil in a nonstick pan over medium-low heat. Pour ¼ cup batter into the skillet. Cook the pancake until small bubbles begin to appear on the surface and the bottom is golden brown, 2 to 3 minutes. Flip over and cook the pancake for 2 to 3 minutes more. To keep warm, transfer the cooked pancakes to an oven-safe dish and place in a 200°F oven.
5.Continue making the remaining 3 pancakes, using the remaining oil and batter.