Dessert
Drinks/Snacks
Vegies
Breakfast
Walnut Bread
Garlic and Spinach Bread
Golden Egg Bread
Buckwheat Flapjacks
Quinoa Porridge
Scrambled Eggs with Lemon, Basil and Tomato
Breakfast Frittatas
Poached Eggs on Spinach with Smoked Salmon & Hollandaise
Lunch
Onion and Rosemary Frittata
Southern Fish Fillets
Vegetarian Stir Fry
SeafoodBurgers
Lamb Kebabs
Salads
Quinoa Salad
Tuna Salad
Chicken and Lime Salad
Nicoisesque
Green Bean
(Click on recipe to view)
Side Salads
Pepper and Tomato Salad
Soups
Broccoli
Vegetable
Cauliflower and Ginger
Tomato
Dressings & Rubs
Pesto
Basil
Salsa
Garlic and Herb Marinade
Spice Rub
Sauces and Stocks
Mayonnaise
Tomato Sauce
Caesar Salad
Cucumber and Herb
Basic Stock
Dinner
Baked Salmon with Garlic and Ginger
Roast Pork with Crackling
Mince Pie
Indian Stuffed Peppers
Beef Casserole
Garlic and Rosemary Chicken
Curried Chicken
Meatloaf
Chicken and Vegetable Stir Fry
Garlic Crusted Rack of Lamb
Vegetables
Grilled Mixed Vegetables
Sauteed Greens
Green Beans with Tomato & Basil
Mashed Cauliflower
Sauteed Spinach
Green Peas with Onion and Bacon
Beans with Anchovies
Dairy-Free Ice Cream
Chai Custard
Sebastian's Cheesecake
Butter Nut Cookies
Nut Butter Cups
Dairy-Free Pudding
Drinks
Ginger Tea
Nut Milk
Egg Milk
Mock Cream
Lemon Cocktail
Fermented
Kim Chi
Ingredients:
2 cups walnuts
1 egg
sea salt
1/2 tsp Cinnamon
Butter for greasing
1. Place walnuts in food processor then add 1 egg and blend again
2. Lightly coat a baking dish and place walnut dough inside and then add salt to taste
3. Add cinnamon and flatten the mixture into the tray
4. Bake for 20 mins or until set at 220 degrees Celsius
5.Once cooled slice up and serve with melted butter or your fave topping
Spinach Bread (see video here)
Butter for greasing baking dish
6 packets frozen chopped spinach, thawed and drained
1 egg, beaten
1 tsp crushed garlic
Salt and freshly ground black pepper
Preheat oven to 400 degrees Farenheit.
1.Butter baking tray or ceramic roasting pan.
2.Mix together spinach, eggs, and garlic.
3.Season with salt and pepper.
4.Pour into prepared pan. Bake for 15 mins, or until mixture has set.
5.Allow to cool slightly. Cut into 10 squares.
6.Use a spatula to remove squares from pan.
7.Wrap slices in cling film and freeze until ready to use.
6 egg whites
4 egg yolks
pinch salt
1/2 cup pureed vegetables
1. Beat the egg whites with salt until firm.
2.Blend together the yolks and pureed vegetables until liquefied.
3. Fold the yolks into the whites and spread into a parchment paper lined and side greased 9"x13" glass Pyrex
4.Bake at 300 degrees Farenheit for 30 minutes.
5.While still hot from the oven, use a flat spatula to remove the bread from the sides of the dish and turn it out.
6.Separate it from the parchment paper on the bottom and return it to the dish bottom side up. Bake this side for an additional 10 minutes at 300° degrees F
7.Remove from the oven and let cool then slice into 8 slices.
Refrigerate
Buckwheat Flap Jacks
Makes 4 pancakes
1/2 cup buckwheat flour
1 teaspoon baking powder
1/2 cup water
Butter for frying
1. Mix flour, baking powder well
2. Add the egg and water and stir
3. Heat frying pan and pour in the mixture
4. When browned flip to brown other side
5. Enjoy with butter and lemon and Stevia
Serves 2
1 cup quinoa flakes
1/2 tsp. sea salt
1 tsp. cinnamon
8 drops stevia liquid concentrate
1 Tbs. butter or coconut oil
1.Bring 2 cups of water to boil in a wide saucepan
2.Add quinoa, sea salt, cinnamon, stevia and butter.
3. Cover and reduce heat and simmer for 12 minutes.
4.Remove from heat and allow to cool.
1 TBS butter
3 whole eggs
I TBS filtered water
1 TBS Lemon rind (optional)
10 Fresh Basil Leaves
6 Cherry Tomatoes halved
Sea Salt, to taste
1.In a bowl, combine eggs, water, sea salt. Whisk until light and fluffy.
2.In a non-stick fry pan over low to medium-low heat, melt butter.
3.Add eggs and move around the pan so they dont stick to the bottom
4.Add in Sea salt and lemon rind
5.Garnish plate with Basil leaves and Tomatoes with Eggs on the side
Ingredients
1 Brown Onion
6 Eggs
Tbs filtered water
3 vine ripened cherry tomatoes quartered
Handful Rocket leaves chopped
1.Slice and then fry Onions in butter until caramelised
2.Beat eggs and add water
3.Add all ingredients together and divide mixture in six cup muffin pan
4.Bake for 10 mins at 350 degrees farenheit
2 eggs
1 Slice Spinach Bread (see recipe)
2 Slices Smoked Salmon
1 dollop Hollandaise Sauce (see recipe)
1 TBS yeast flakes
dill to garnish
1.Poach eggs
2.Place Spinach bread in toaster
3.When toast is ready top with salmon and poached eggs
4.Place Hollandaise on top
5.Sprinkle with yeast flakes and dill and enjoy
Frittata with Onions and Rosemary
50g Butter plus 1 tsp extra
3 large brown onions, sliced
1 TBS fresh rosemary, chopped
8 free range eggs
2 TBS Extra Virgin Olive Oil
Sea Salt and freshly ground pepper to taste
1.Melt butter in frying pan and cook the onions and rosemary over low heat until sweet and brown
2.Beat eggs salt and pepper and then stir through the onions
3.Wipe frying pan clean and add oil and extra butter
4.Pour in egg and onion mix and cook over lowest flame until egg is set
5.Place Frittata pan under grill when set to crisp up the top
2 TBS olive oil
2 1/2 pounds of fish fillets of your choice
2 TBS lemon juice
3/4 tsp lemon and pepper spice
1/8 tsp crushed red pepper
2 garlic cloves crushed
1.Preheat oven to 350F
2.Heat oil with lemon juice in a shallow pan.
3.Coat both sides of fillets with lemon, red pepper and garlic
4.Mix spices together, and sprinkle over fillets.
5.Bake for 20-25 minutes
6.Serve with side salad
2 tablespoon coconut Oil
1 garlic bulb, peeled and crushed
1 knob ginger crushed
2 cups spinach
1 TBS tahini
1 TBS wheat free tamari (optional)
1 cup daikon
1 head broccolini cut into florets
1/4 head cabbage roughly chopped
1 cup green beans
1 yellow pepper, sliced lengthwise into strips
1 red pepper, sliced lengthwise into strips
1 red onion, peeled and sliced lengthwise into strips
1 TBS fresh basil
1.Heat oil in large pan over medium high heat. Once hot, add garlic, onion, peppers and mix around until fragrant, but do not burn
2.Add chopped vegetables and turn heat down to medium for five mins
3.Turn heat to low and cover with lid cook for a further 10 mins adding tahini and tamari
4.Top with fresh basil and serve immediately
Seafood Burgers
240g flaked fish
1/2 cup celery finely chopped
1/2 cup brown onion chopped finely
2 garlic cloves minced
1 egg, lightly beaten
1 tsp finely chopped fresh dill
1 TBS Extra Virgin olive oil
1.Combine all ingredients in a bowl
2. Make the mixture into patties with hands
3.Heat olive oil in frying pan and place burgers in and cook for 10 mins either side
4.Serve with daikon fries, a side salad and aioli and lemon wedges
2 lamb fillets organic
1 dried bay leaf
1/2 tsp fennel seeds
1 inch piece ginger root chopped fine
1 inch cinnamon stick
1 tsp coriander seeds
1 tsp garam masala
1 tsp lemon juice
1 tsp ground turmeric
1 TBS extra virgin olive oil
6 fresh basil leaves
1.Place all of the dry spices into a food processor and grind
2.Place lemon juice and oil in a bowl and add dry ingredients to it and mix them in together
3.Cut lamb into cubes of equal size
4. Cover lamb with the spice mix and set asde for 1 hour in refrigerator
5.Remove from refrigerator and place lamb on skewers on a rectangular baking sheet and cook in a 220 degree oven for 20 minutes
6.Serve with green salad
Makes 4 to 6 servings
1 cup of dry Quinoa
1/2 tsp of sea salt
1 cup water
10 Basil Leaves
10 vine ripened cherry tomatoes halved
1 cup parsley, minced
DRESSING
2-3 cloves garlic, minced
1/2 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 Tsp sea salt
•Rinse quinoa well with warm water and drain.
•Cook quinoa for 12 mins in one cup of water until it is fully absorbed, set aside.
To make dressing combine garlic, lemon juice, oil, and sea salt, pour over quinoa and toss well. Wash and spin-dry basil leaves and slice. Add basil, tomatoes and parsley to quinoa. Toss gently and serve.
Preparation time: 15-20 minutes.
1 can of Sirena tuna in spring water
1 red onion, sliced
2 roma tomatoes sliced
1 cucumber thinly sliced
1/2 Avocado cubed
1 handful English spinach leaves
1 handful of peppery rocket leaves
Sprinkle of pumpkin seeds
1 TBS Olive Oil
1 clove garlic crushed and minced
1/2 lemon juiced
Stevia to taste
Toss all salad ingredients together
Combine Stevia and lemon juice then drizzle in Olive Oil
Pour dressing over and enjoy
Chicken and Lime
1 cup roasted chicken cut into strips
3 cups mixed greens (spinach leaves, rocket etc)
1/2 cup sun dried or oven roasted tomatoes
1 avocado diced
1/2 cup red pepper diced
For the Dressing:
1 lime juiced
Sea Salt and Freshly Ground Black Pepper to taste
1. In medium bowl toss together all salad ingredients
2. Combine lime juice, garlic and stevia and drizzle in Olive Oil and whisk slowly to create an emulsified dressing Add salt and pepper to taste
3. Pour dressing over the salad and top with roasted chicken
Serves 4
2 eggs boiled and cooled
2 cups English Spinach Salad Leaves
200g freshly steamed crispy green beans
2 vine ripened tomatoes cut into wedges
1 large can tuna in spring water
2 TBS extra virgin olive oil
Ocean Sea salt
1 cup small black olives
8 anchovy fillets split lengthways
1.Peel eggs and cut into quarters
2.Wash and dry salad leaves.
3.Now add beans, tomato, tuna and egg and carefully toss to mix together finish with olive oil, lemon anchovies, olives and sea salt and drizzle onto salad leaves
4.Serve immediately
Green Bean and Leek
300g French beans
500g leeks
Tapenade Dressing:
75g pitted black olives
1 garlic clove
2 anchovy fillets
1 small red chilli
125ml olive oil
5 basil leaves
1 TBSP chopped parsley
black pepper
1.Put all ingredients except oil in a food processor and make a rough paste
2.Add olive oil gradually and mix
3.Add chopped parsley and basil
4.Blanche beans in salted water so they are crispy
5.Trim leeks slice in half lengthways, toss in a little olive oil and grill until crispy
6.Mix beans and leeks together and add tapenade to taste
5 vine ripened roma tomatoes, diced
1 sweet onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 bunch basil, finely minced
1 TBS parsley, chopped
1 lime, juiced
1 TBS Extra Virgin Olive Oil
1 teaspoon salt, or to taste
Place all dry ingredients into a bowl and stir
Drizzle in Lime and Olive Oil
2 broccoli heads roughly chopped
2 TBSP coconut oil-melted
2 cups water or vegetable stock
2 garlic cloves
1 onion chopped
2 sticks celery copped
Sea Salt to taste
1 handful fresh mint
1 handful fresh parsley
Place garlic and onion in large saucepan with coconut oil and brown.
Add chopped celery and cook through
Add broccoli including stems as well as water or stock
Being to boil then reduce heat and add seasoning and herbs
Simmer for 15 mins
Place in blender then blend together until smooth
Vegetable Soup
2 TBS Coconut oil
3 cups filtered water
1 Onion
2 Cloves Garlic
1 Green Pepper
1 Red Pepper
1 Cauliflower head
250 gms Green beans
1 whole cabbage
1 Bunch celery
2 zucchinis chopped
1 can tomato paste
Handful Parsley, thyme, dill
Sea Salt and cracked pepper to taste
1.Roughly chop all vegetables
2.Brown the onions and garlic
3.Add a can of tomato paste and a can of diced tomatoes
4.Add vegetables and filtered water
5.Bring to a boil and then simmer for 1 hour
6.If you prefer a pureed soup place in blender and blend until smooth
Cauliflower & Ginger
Soup
1 head cauliflower
1 large onion, chopped
1 leek chopped
Handful of shallots
1 TBS fresh ginger, crushed
3 cups chicken stock or filtered water
and sliced into 2 or 3 chunks
1 1/2 tsp ocean sea salt
1/4 tsp cracked pepper
1. Warm oil in a large pan and saute the onions, leeks, shallots and cauliflower
2. Sauté over medium heat whilst stirring
3. When onions are transluscent you are ready to dd more ingredients
4. Add ginger, ocean sea salt and pepper and stir well
5. Add broth and bring to boil.
6. Reduce heat and cover, cooking for 30 minutes
7. To puree either use a hand help mixer or place into food processor
8 serve with shallots
Tomato Soup
2 cans chopped tomatoes
1 cup Val Verde tomato sauce
2 cups filtered water
1 small bottle sugar free tomato puree
ocean sea salt and cracked black pepper to taste
tsp stevia to taste1 brown onion diced
3 garlic cloves chopped
2 TBS freshly squeezed lemon
1 cup fresh basil leaves
1 large leek, washed sliced
1 red capsicum chopped finely
1 bunch celery sliced thinly
1/2 head of green cabbage roughly chopped
1.Place all ingredients apart from stevia and lemon into a large stainless or enamel soup pot keep a few fresh basil leaves aside
2.Add water to the pot so vegies are covered
3.Add stevia
4.Cook on high until boiled and then turn temp down and simmer with a lid on for 45 mins,
5.Garnish with fresh basil leaves and a squeeze of fresh lemon
1 1/2 cups freshly picked basil leaves
1 lemon Juiced
1/2 tsp minced lemon zest
ocean sea salt & fresh cracked pepper to taste
1.Combine pesto ingredients in blender until pureed
2.Chill and serve
1/2 cup frshly squeezed lemon
1 Cup Extra Virgin Olive Oil
1 cup fresh basil leaves, chopped
Sea Salt and pepper to taste
1.Place basil and lemon in blender
2.Drizzle in Olive Oil and blend until smooth
1/2 tsp ocean sea salt
1 bunch basil chopped
7 tomatoes diced
1 onion chopped and cooked until brown
1 lemon juiced
1 jalapeno pepper chopped finely
1.Mix tomatoes and cooked onion
2.Place in blender and blend along with the remaining ingredients
3.Let sit for an hour to enhance flavours
Herb and Garlic Marinade
3 lemons juiced
1 1/2 cups extra virgin olive oil
Freshly ground black pepper
5 garlic cloves
1/3 cup fresh thyme
1/4 cup fresh rosemary
1 1/2 TBS Sea Salt
1.Place garlic, thyme, salt and rosemary in a bowl and mix so that it starts to form a paste
2.Add lemon, olive oil and pepper to the bowl and re mix to desired consistency
3.Marinade can be made 1 day ahead, chilled and covered
4.Can be used on Fish, Chicken, Lamb and Pork
2 TBS white peppercorns
1 TBS black peppercorns
1 cup fennel seeds
3 TBS coriander seeds
2 TBS ocean sea salt
1.Place fennel coriander peppercorns in a heavy pan over medium heat and toast until brown
2.Place seeds onto a plate to cool
3.Pour the seeds into a blender and add sea salt
4.Blend to a fine powder
5.Store in a tightly sealed glass jar in a cool, dry place, or freeze
Makes 2 cups
1 cup extra virgin olive oil
1/4 teaspoon ocean sea salt, to taste
1.Place egg in blender and blend on a medium speed
2. Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds
3.Very slowly you need to drizzle in the olive oil into the blender from the top of the blender and blend until smooth
4. The mayo can be stored in the refrigerator for up to 14 days
2 garlic cloves, crushed
1TBS freshly chopped basil and parsley
1 red pepper chopped very finely
2 TBS virgin olive oil
1 brown onion, chopped
1 kg fresh tomatoes, skinned and chopped
ocean sea salt to taste & fresh ground pepper
1.Place onion in heavy deep fry pan with garlic and red pepper and olive oil and cook on medium until translucent
2.Now add the tomatoes add sea salt to the pan
3.Bring to the boil then cover and simmer for 20 mins until thick or if you prefer thinner let cool and strain through a sieve
4.Stir in the fresh herbs and enjoy
Caesar Salad Dressing
1 raw egg
3 Anchovies chopped finely
1 TBS fresh lemon juice
3 cloves garlic
3 TBS olive oil
ocean sea salt & fresh ground pepper to taste
1/4 teaspoon mustard powder
1.Place all ingredients in a food processor or blender and puree until smooth
2.This can be stored in a glass jar with lid in the refrigerator for up to 4 days
Cucumber and Herb Sauce
1 medium cucumber, peeled, seeded and coarsely grated
1/2 cup homemade mayonnaise (see recipe)
2 cloves garlic minced
1 cup chopped fresh mint
2 TBS fresh lemon juice
ocean sea salt to taste
1.Place all the ingredients together in a bowl
2.Stir, chill and enjoy
1 whole free-range chicken
2 litres of cold filtered water
2 tablespoons freshly squeezed lemon juice
1 large onion chopped
3 celery sticks chopped
1 bunch parsley
1 bunch rosemary
1.Place chicken in a large stainless steel pot with water, lemon juice and all vegetables
2.Bring to a boil, and remove foam that rises to the top
3.Reduce heat, cover and simmer for 6 to 24 hours
4.About 10 minutes before finishing the stock, add parsley and rosemary
5.Remove whole chicken with a slotted
6.Remove chicken meat from the carcass and reserve
7.Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals
8.Skim off fat and place stock in covered container in your refrigerator or freezer until required
1 lb lean ground lamb
2 TBS Olive Oil
1 large red onion, chopped
2 cloves garlic, minced
1 stick celery, chopped
1/2 red pepper, chopped
1 tsp sea salt
1 tsp pepper
1/2 tsp stevia
1 can diced tomatoes
1 Jar Val Verde Pasta Sauce
1 cauliflower head chopped into florets
2 TBS butter
2 TBS Nutritional Yeast Flakes (Optional)
1.Brown onions and garlic in pan in Olive Oil
2.Add celery and red pepper and saute on medium heat for 10 minutes or until golden brown
3.Add lamb mince and cook for a further 10 mins until meat is cooked through
4.Add tomato pasta sauce and can of tomatoes and stir
5.Cook on low with lid on for 20 mins
6.Preheat oven to 240 degrees celsius and while sauce is cooking place cauliflower in steamer and steam until cooked
7.Place cauliflower in blender with butter and blend until smooth
8.In a ceramic pan, pour lamb mixture into bottom of pan.
9.Add cauliflower mash running fork along top to create trenches and sprinkle with nutritional yeast flakes
10.Bake for 20 mins until cauliflower has a crispy top
2 wild salmon steaks or fillets
2 TBS crushed & minced garlic
2 TBS grated ginger
1 tsp raw coconut oil
1/2 tsp celtic ocean sea salt
cracked pepper to taste
1.Combine garlic, ginger, oil salt & pepper to make a paste
2.Spread paste on top of each piece of salmon, and place in a roasting dish
3.Place in oven at 210 degrees celsius for 20 mins or until crust bubbles and begins to turn slightly brown.
Remove from oven and serve with wilted spinach leaves, avocado and cherry tomatoes
Roast Pork with
Crackling
Leg of Pork
Handful fresh sage
1 onion, thinly sliced
5 cloves of garlic, 1 peeled & crushed
3 daikons halved then chopped into wedges
1 tsp sea salt & fresh ground pepper to taste
1.Preheat oven to 350 degrees
2.Put veggies in bottom of baking dish along with 4 whole garlic cloves
3.Put Pork in middle of dish and place sage inside and underneath pork
4.On top run with sea salt and sprinkle with fresh ground pepper
5.Place in oven for 10 mins on high to crisp up top then turn heat down to moderate and bake for 1 hour and 20 mins
6.Serve with Squash sauce, daikon wedges, and green beans
Indian Stuffed
Peppers
2 red and 2 green peppers
400 gms ground organic beef
2 TBS coconut oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp cumin seeds
1/2 tsp cayenne pepper
I red chilli chopped (optional)
1 can tomatoes (no additives)
1 tsp grated ginger
2 TBS chopped fresh Basil
1.Heat 2 tablespoons of oil in a frying pan, fry the onion and garlic until golden
2.Add cumin seeds and toast them until they pop and add chilli and coriander and ginger
3.Add the ground beef and tomatoes and cook well
4.Sprinkle on ocean sea salt and cook for 1 minute
5.Slice the top of each pepper, and then remove seeds and fill with the beef
6. Place peppers in a large baking dish
7.Cover and bake on moderate heat for 20 mins until peppers are crispy
8. To serve sprinkle with fresh basil
1 kg boneless stew beef, cut into 1 inch pieces
1 large yellow onion - large diced
8 large stalks celery - sliced into 1/2 inch slices
4 cloves fresh garlic - crushed & minced
1 large turnip - 1 inch chunks
1 teaspoon coconut oil
1/4 cup tomato paste, thinned with 3/4 cup beef stock or water
Ocean sea salt and cracked pepper to taste
1.Heat oil, on medium heat, in a large heavy pot, add onions and sauté until lightly browned
2.Add garlic and sauté a another minute.
3.Add beef and tomato paste mixture, stir to combine everything well, turn heat to medium low, cover & simmer approximately 1 hour, checking liquid level occasionally
4. Add 1/4 cup stock or water if it gets too dry - reduce heat if it dries out very quickly.
5.Add celery & turnips, salt & pepper to taste, stir gently to combine.
6.Check liquid level, and, if needed, add another 1/4 cup water.
7.Cover again, return to simmering on low or medium-low heat for another 30 - 40 minutes, until celery is very, very tender.
Garlic & Rosemary Chicken
1 organic chicken
5 cloves garlic
Sea salt and pepper
2 bunches fresh rosemary
1 lemon sliced
3 daikon cut into fries
2.Place chicken in roasting pan and cover with sea salt, pepper, lemon and sprigs of rosemary
3.Place garlic cloves sliced into the chicken skin
4.Take 3 whole large cloves of garlic with skin on and place in pan and place daikon in pan too
5.Roast in oven at 220 degrees celcius for 1 hour 20 mins
6.Remove from oven and serve with cauliflower mash, steamed broccoli and daikon fries
750 gms boneless, chicken leg & thigh meat
4 yellow onions - thinly sliced
4 large cloves garlic - crushed and minced
2 TBS raw grated ginger
1 TBS whole cumin seeds
1 tsp turmeric powder
dash cinnamon
1 TBS coconut oil plus extra
1 tsp ocean sea salt
1 large tomato diced
1.In a large soup pot, heat oil on medium heat
2.Add onions and sauté until browned
3.Add garlic and ginger and sauté one minute
4.Using a wooden spoon move the onion mixture to one side of the pot, and melt the remaining oil
5.Add cumin and coriander and toast them until they are a few shades darker
6.Stir the onion mixture into the spices
7.Add the chicken, turmeric, dash of cinnamon, tomatoes, salt, pepper & water
8.Stir to combine well, then cover and let simmer on low heat for 30 minutes
500 gms ground beef
1/2 cup minced celery
1/2 cup minced onion
1 TBS minced garlic
1 large whole egg
handful fresh rosemary
Topping:
3 TBS tomato paste
3 TBS water
2 drops liquid stevia
(Place all three ingredients into a small bowl and whisk to combine)
1.Preheat oven to 220 degrees Celsius
2.Crack the two eggs into a large mixing bowl
3.Add the onions, celery, garlic, rosemary & salt. Mix well
4.Add the ground beef to the mixture and stir well
5.Press mixture into a loaf pan and then spread the tomato toppingover the meatloaf
6.Place in the oven for approx 40 mins
7.Remove from oven and let it sit to retain juices
Chicken & Vegetable Stir-Fry
500gms diced chicken
1 onion, chopped
1 knob ginger sliced
2 cloves garlic, sliced
2 green peppers, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 jalapeno pepper chopped
1 stick celery, sliced
1 cup green beans, chopped
1 head baby broccolini, chopped
1 cup English spinach
1 cup yellow squash, chopped
1 TBS salt reduced wheat free tamari
1 TBS tahina
½ tsp stevia
1.Brown onions and garlic in oil
2.Add chicken cook until no longer pink
3.Add vegetables and stir-fry until crisp
4.Add tahini and seasonings and tamari and stevia and mix
5.Cook with lid on for 75 mins on low heat
6.Serve
Garlic Crusted
Rack of Lamb
1 rack lamb
1 tsp freshly ground black pepper and sea salt
4 sprigs rosemary cut into 2mm pieces
2 tsp extra virgin olive oil
1.In a small pan, over medium heat, toast garlic, rosemary, sea salt and pepper, stirring, for 45 seconds or until aromatic. Transfer to a small bowl and set aside
2.Preheat oven to 240 degrees celsius
3.Place rack of lamb in baking dish cover with oil and coat top with spice mixture
4.Cook for 35 mins in oven and serve with roasted veg
Grilled Mixed Veggies
2 red onions, sliced into 1/4 inch rings
2/3 cup extra virgin Olive Oil
1 TBS Apple Cider Vinegar
1 teaspoon each thyme, oregano and basil
ocean sea salt and pepper, to taste
1/2 head broccoli
2 red and yellow peppers roughly chopped
1/2 head cauliflower
1 daikon peeled and sliced round
2 organic zucchinis sliced lengthways
5 whole roma tomatoes
6 asparagus spears
1.Place vegies in a bowl and cover with onion, olive oil, ACV, herbs and salt
2.Marinate in refrigerator for 1 hour or more
3.Place vegetables under grill for 20 minutes making sure you keep the marinade
4.Once grilled place on dish and pour over marinade and enjoy
Sautéed Greens
1/2 green cabbage thinly sliced
6 kale leaves,
1 tsp extra virgin coconut oil
ocean sea salt & cracked pepper to taste
1.In a heavy pan, heat the oil over medium heat.
2. Place the garlic into the pan and cook until soft.
3.Add green cabbage and kale to the pan and seasonings
4.Cook for10 mins
5.Remove from heat and serve
1/4 cup Organic Olive Oil
1 red onion, peeled and chopped
3 cloves garlic, peeled and sliced
4 cups green beans, trimmed
6 very ripe Roma tomatoes, peeled and chopped
2 handfuls basil leaves
salt and fresh ground pepper to taste
1 pinch of stevia
1.Heat the oil in a heavy pan then add the onion and garlic and cook over low heat until translucent.
2.Add the beans, top with tomatoes, basil and stevia.
3.Add salt and pepper to taste.
4.Simmer covered, over low heat for 30 minutes or until the beans are tender.
2 cups steamed cauliflower
pinch of sea salt
1.Place all ingredients in blender and blend until smooth
2 bunches English Spinach
2 cloves of garlic
1/c cup vegetable stock or water
Ocean sea salt and pepper
1/c cup lemon juiced
1.Roughly chop spinach
2.Melt butter in a wide, heavy bottomed pan
3.Into the pan add chopped garlic
4.Place spinach in the pan along with the stock and seasonings and cook for 2 mins
5.Place the lid on the pan and simmer for about 10 mins
6.Remove from heat onto a serving dish and drizzle with lemon and serve
500 grams green peas
4 rashers nitrate and sugar free bacon
2 TBS chopped mint for garnish
1.Cook garlic and onions until brown
2.Grill Bacon until crispy
3.In a large saucepan place a little olive oil and cook peas on medium heat
4.After 5 mins add cooked bacon, garlic and onions and mix well
5.Cook on low with lid on for 5 mins
6.Put in bowl and garnish with fresh mint
500 grams green beans trimmed and washed
1 TBS anchovies chopped
1/2 cup chicken stock
1 TBS chopped basil and boiled egg optional for garnish
1.In a large saucepan bring water to boil.
2.Add the green beans and cook until slightly crispy.
3.While the beans are cooking, combine anchovies, butter, and stock in a small saucepan and bring to a slow boil
4.Drain the green beans and transfer them to a bowl
5.Pour the anchovy sauce over the beans, toss well and garnish with a boiled egg and basil
2 cups coconut meat
2 cups cashews
4 Tbsp. vanilla extract (alcohol free)
¼ cup coconut oil
4 drops stevia liquid
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
1.In blender puree all ingredients together
2.Place in ice cream container in freezer for 2 hours until set
4 organic eggs
2 TBS organic butter
1 cup boiled filtered water
4 TBS filtered water
1 tsp gelatin
5 drops liquid stevia
1/4 tsp nutmeg
1/4 tsp cinnamon
1/3 tsp cardamom
Pinch Sea Salt
1 tsp Vanilla extract
1.Mix the gelatin into the four tablespoons of water
2.Place eggs onto blemder and add butter
3. Add the gelatin in water to the blender and then add the boiled water slowly and the remainder of the ingredients making sure that the blender is on a low speed
4.Pour the custard into a bowl and freeze for one hour until set then transfer to the refrigerator
5. Serve chilled in parfait glass topped with crushed almonds and enjoy!
1 1/2 cups pecan halves chopped
1 tsp stevia powder
2 tbsp of nut butter, softened
1 sachet unflavored gelatin
1 cup of cold water (divided 1/4 and 3/4)
8 ounces fake cream (see recipe in drinks)
1 whole egg
1 TBS lemon rind
1 tsp. vanilla extract
1.Preheat oven to 400°F
2.Butter round cake pan
3. In bowl combine pecans, 1/2 teaspoon stevia and nut butter
4.With hands, press pecan mixture into bottom and 1" up side of pan
5.Bake until golden, about 10 minutes and then cool completely
6.In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute.
7.Stir over low heat until gelatin is dissolved
8.In a blender blend fake cream, vanilla, lemon rind and remaining stevia
9.Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth
10.Pour remaining mixture into crust
11.Swirl with knife. Chill three hours and enjoy
2 tsp of stevia powder
1 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp Soda water
1 cup Almond nut Butter
4 Eggs
1 TBS Vanilla extract
1 cup almonds chopped
1.Preheat oven to 350°F
2. With butter grease a square baking tray
3.Stir the almond flour, soda, sea salt and stevia together in a bowl
4. Warm the almond butter slightly and then mix it with the eggs and vanilla until the mixture is smooth
5.Now take the flour mixture and mix all the ingredients togther and place in widely spaced small circles in the prepared pan
6.Bake in the oven for 30 mins or until set
1 stick unsalted butter
1 TBS fake cream
4 TBS natural almond nut butter
1/2 cup natural almonds
10 paper cupcake holders
1.Place paper cupcake holders in muffin tin
2. Melt butter and stevia on stove top on low heat
2. Slowly mix in cream and almond butter
3.Remove from heat and divide the mixture through the 10 paper cupcake holders
5.Top with natural almonds
6.Freeze until firm and enjoy
4 yellow zucchini squash, steamed and pureed
4 cups filtered water
2 egg yolks
1 Tbsp agar powder
2 Tbsp arrowroot
1 tsp stevia
4 TBS pure vanilla extract
1.In a saucepan dissolve agar and arrowroot powder in 2 cups water and cook on a low heat until the ingredients have dissolved
2. Add butter and whisked egg yokes slowly on low heat
3.Add sea salt, stevia and mix slowly whilst adding the remaining water and cook on low heat for about 12 mins or until smooth
4.Pour the mixture into a baking dish and place in the refrigerator until set
5.Remove from the refrigerator and place in blender and blend until smooth
6.Now you can add the zucchini squash and vanilla extract and continue blending until creamy
7.Serve chilled with a sprinkle of cinnamon and nutmeg
1 tablespoon freshly grated ginger
4 cups pure water
1.Place ginger in a teapot.
2.Bring water to a boil and pour over ginger.
3.Let it steep for 20 minutes.
4.Strain and drink hot or cold.
1 1/2 cups warm filtered water
1 cup raw natural nuts of your choice or use blanched almonds for a very white coloured milk
8 drops liquid Stevia to taste
1.Put nuts into a blender
2.Add 1 1/2 cups of warm filtered water and add stevia
3.Blend all the ingredients together until smooth
4.Pour through a strainer into a bowl and then transfer to jug or container
5.Pour into latte glass and enjoy or can be refrigerated for up to 5 days.
3 organic whole eggs
1 litre warm or cold filtered water
4 drops stevia (optional)
1.Place the eggs into a blender
2.Start with a low speed and gradually add the water
3.Add stevia to taste if you like a sweet milk then pour into a large jar or container and refrigerate. Keeps for 5 days
1 TBS Coconut Oil
1 cup juice of lime and lemon
1/2 cup hot filtered water
1/2 cup cold filtered water
1.In a blender place the egg yolks and coconut oil and blend for 1 min
2. Next add eggs whites, lemon and lime juice and stevia and blend together
3.Firstly add 1/2 cup hot water and blend until smooth
4.Add the cold water next and blend again
5. Serve in a tall iced tea glass with mint leaves
1 cup hot water
3 eggs
2 TBS of pure unflavored gelatin
1/2 cup unsalted butter
1 TBS pure vanilla extract (optional)
6-12 Ice cubes
1.Pour hot water into the blender
2.To the water slowly add gelatin and blend the ingredients on low
3.Now you can add butter and eggs and finally add the vanilla extract and keep blending on low
4.After one minute gradually place the ice though the lid into the mixture until it gels
1 head cabbage (shredded)
1 1/2 cups turnip (grated)
1/2 cup Daikon radish (grated)
1 TBS ginger (greated)
3 cloves garlic (minced)
1/2 tsp red chilli (finely chopped)
1 TBS sea salt
1/2 cup lemon juice
1.Place all ingredients into a bowl and using a punding tool push and press down until the juices are expelled
2. Place ingredients inclusing juice into a glass sealed jar so that the juice is about one inch over the kim chi.
3. Now close up the lid and store it at room temperature for 2 to 3 days. Once ready transfer to a refrigerator.
Roasted Vegetable Chips
Choose assorted root vegetables, such as Daikon, turnips, rutabagas peeled and sliced as thinly as possible.
Sea Salt
Extra Virgin Olive Oil
1.Preheat Oven to 200 degrees
2.Rinse vegetables in cold water and dry completely with paper towels
3.Place in baking dish and drizzle with olive oil and sea salt
4.Bake for 45 mins
5.Store in an airtight container for up to two weeks
Kale Chips
Bunch Kale
2.Rinse Kale and dry in salad spinner
