Vegies
Dessert
Drinks/Snacks
Breakfast
Basic Gluten Free Loaf
Garlic and Spinach Bread
Golden Egg Bread
Gluten Free Nut Loaf
Buckwheat Flapjacks
Quinoa Porridge
Scrambled Eggs with Lemon, Basil and Tomato
Breakfast Frittatas
Poached Eggs on Spinach with Smoked Salmon & Hollandaise
Fluffy Omelette
Lunch
Onion and Rosemary Frittata
Spicy Fish Fillets
Vegetarian Stir Fry
SeafoodBurgers
Lamb Kebabs
Salads(Click on recipe to view)
Quinoa Salad
Tuna Salad
Chicken and Lime Salad
Nicoisesque
Green Bean
Waldorf Salad
Side Salads
Pepper and Tomato Salad
Soups
Broccoli
Vegetable Soup on a Cold Night
Cauliflower and Turnip
Chilled Out Cucumber and Avocado Soup
Thai Fish Soup
Tomato
Dressings & Rubs
Pesto
Basil
Salsa
Garlic and Herb Marinade
Chicken Spice Rub
Sauces and Stocks
Mayonnaise
Hollandaise
Tomato Sauce
Caesar Salad
Creamy Cucumber and Herb
Basic Stock
Dinner
Baked Salmon with Garlic and Ginger
Roast Pork with Crackling
Shepherd's Pie with Cauliflower Mash
Maharajah Indian Stuffed Peppers
Slow Cooked Mexican Casserole
Garlic and Rosemary Chicken
Curried Chicken
Meatloaf
Chicken and Vegetable Stir Fry
Garlic Crusted Rack of Lamb
Vegetables
Simple Oven Roasted Vegetables
Sauteed Greens
Green Beans with Tomato, Mint & Basil
Mashed Cauliflower
Sauteed Spinach
Slow Roasted Tomatoes
Green Peas with Onion and Bacon
Beans with Anchovies
Dairy-Free Ice Cream
Chai Custard
Lime and Blueberry Muffins
Sebastian's Cheesecake
Butternut Cookies
Nut Butter Cups
Dairy-Free Pudding
Drinks
Ginger Tea
Nut Milk
Egg Milk
Mock Cream
How to Soak and Dry Nuts and Seeds
Green Juice (detox)
2½ cups blanched almond flour
½ teaspoon baking soda
1 tsp bicarb of soda
3 eggs beaten
1 tsp stevia powder
½ teaspoon apple cider vinegar
pinch sea salt
Preheat oven to 250 degrees celsius
Grease a small loaf pan
Combine dry ingredients in a bowl
In a seperate bowl place eggs and apple cider vinegar
Spoon the mixture into loaf pan
Bake for 50 mins until set
Cool on wire rack
Slice when cool
Spinach Bread (see video here)
6 packets frozen chopped spinach, thawed and drained (no additives)
1 egg, beaten
1 tsp crushed garlic
Salt and freshly ground black pepper
Preheat oven to 200 degrees celsius
Grease baking tray or ceramic roasting pan
Mix together spinach, eggs, and garlic in a bowl
Season with salt and pepper
Spoon mixture into prepared pan and flatten, pressing down with fingers
Bake for 15- 20 minutes or until set
Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles
Use a spatula to remove individual slices from pan
Wrap slices in freezer wrap and freeze until ready to use
Simple Golden Egg Bread
6 egg whites
4 egg yolks
pinch salt
1/2 cup pureed vegetables
1. Beat egg whites with salt until firm
2. Blend together the yolks and pureed vegetables until liquefied
3. Fold yolks into whites and spread into a paper lined baking tray
4. Bake at 150 degrees Celsius 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 paper on the bottom and return it to the dish bottom side up. Bake this side for an additional 10 minutes
7. Remove from the oven and let cool then slice into 8 slices.
Refrigerate
Makes 4 pancakes
1/2 cup buckwheat flour
1 teaspoon baking powder
1 egg
4 drops liquid stevia
1 cup water or almond or rice milk
Coconut Oil for frying
Mix flour and baking powder well in a large jug
Add the egg and milk and combine to remove any lumps
Heat small frying pan on high, with coconut oil and carefully pour in batter, swirling to cover pan in a thin layer of pancake
Reduce heat slightly and when browned flip to brown other side
Enjoy with warm berry compote and cashew nut cream
Buckwheat Flap Jacks
Serves 2
1 cup quinoa
1/2 tsp sea salt
1 tsp cinnamon
8 drops stevia liquid concentrate
1 TBS coconut oil or butter (if tolerated)
Almond milk to serve
Bring 2 cups of water to boil in a wide saucepan
Add quinoa, sea salt, cinnamon, stevia and butter/coconut oil
Cover and reduce heat and simmer for 12 minutes
Remove from heat and scoop into a bowl add almond milk and enjoy
1 TBS Olive Oil, 3 whole eggs, I TBS filtered water
1 TBS lemon rind, 10 Fresh basil leaves washed, 6 cherry tomatoes halved, Sea salt, to taste, Drop of olive oil for garnish
In a bowl, combine eggs, water, sea salt and whisk until light and fluffy
Using a non-stick frying pan, over low to medium-low heat, warm oil
Add eggs and flick them around the pan so they don’t stick to the bottom
Now it’s time to sprinkle in the sea salt and lemon rind
Garnish a breakfast plate with basil leaves and tomatoes with a drop of olive oil
Tumble eggs onto the side
Mini Frittatas with Spinach and Tomato
Makes 6 Frittatas
1 Brown Onion
6 Organic Eggs
3 TBS almond milk
6 vine ripened cherry tomatoes quartered
Handful rocket or spinach chopped
1 TBS Olive oil for frying
Salt and pepper to taste
Preheat Oven to 175 degrees celsius
Chop and then fry onions in olive oil until caramelised
Blend eggs and almond milk until light and fluffy in a blender
Place all ingredients together season and divide mixture into a six cup muffin pan
Bake for 20 minutes
Remove from muffin pan and let cool
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
One of our members Lea Wilding shared this wonderful way to make fluffy omelettes which is a big hit with her family.
FLUFFY OMELETTE
2 eggs separated
Beat egg white stiff then fold in yolks, salt and pepper and 1 tbs cold water.
Fold in quickly then cook in pan with a small amount of butter, flipping over when bottom turns golden brown, cook till both sides are brown.
Lea's brother likes cooked bacon, tomato and onion mixture placed on top. Lea has hers plain with only 1 yolk with parsley added to egg white mixture. Her husband prefers having his with cooked chicken with melted cheese and her mum likes prawns and coriander. Its a versatile dish to have anyway you like!
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
Serves 4
2 TBS olive oil
4 fish fillets of your choice
2 TBS lemon juice
3/4 tsp lemon and pepper spice
1/8 tsp crushed red chilli or chilli powder
2 garlic cloves crushed
Preheat oven to 180 celsius
Heat oil with lemon juice in a shallow pan.
Coat both sides of fillets with lemon, chilli and garlic
Mix spices together, and sprinkle over fillets.
Bake for 20-25 minutes
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
Heat oil in large pan over medium high heat
Once hot, add garlic, onion, peppers and mix around until fragrant, but do not burn
Add chopped vegetables and turn heat down to medium for five minutes
Turn heat to low and cover with lid cook for a further 10 minutes adding tahini and tamari
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, 1/2 tsp fennel seeds, 1 inch piece ginger grated, 1 bay leaf, 1 inch cinnamon stick, 1 tsp coriander seeds, 1 tsp garam masala, 2 tsp lemon juice, 1 tsp ground turmeric, 1 TBS EV olive oil,
6 fresh basil leaves
Place all of the dry spices into a food processor and grind
Place lemon juice and oil in a bowl, add dry ingredients and mix
Cut lamb into cubes of equal size
Cover lamb with the spice mix and set asde for 1 hour in refrigerator
Remove from refrigerator and place lamb on skewers on a rectangular baking sheet and cook in a 220 degree oven for 20 minutes
Serve with green salad
Makes 4 to 6 servings
1 cup Quinoa cooked
1/2 tsp of sea salt
1 cup water
I red onion chopped
10 Basil Leaves washed
10 vine ripened cherry tomatoes halved
2/3 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
Place cooked quinoa in serving bowl
Add basil, tomatoes, onion and parsley to quinoa
To make dressing combine garlic, lemon juice, oil, and sea salt
Pour dressing over quinoa salad and toss making sure it’s thoroughly coated
Serve and enjoy
1 can of large 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
Toss all salad ingredients together
Combine stevia and lemon juice then drizzle in olive Oil
Swirl dressing over and enjoy
1 cup oven roasted chicken roughly torn
1 cup spinach leaves
1/2 cup yellow pepper diced
½ cup sea salt and apple cider vinegar almonds
2 sticks celery sliced thinly
1/2 cup sun dried tomatoes
1 avocado diced
Tangy Lime Dressing:
1 lime juiced
1 TBS apple cider vinegar
1 tsp lime zest
Sea Salt and Freshly Ground Black Pepper to taste
In medium sized bowl toss together all salad ingredients
Combine lime juice, zest, garlic and apple cider vinegar and drizzle in olive oil and whisk slowly to create an emulsified dressing
Add salt and pepper to taste
Assemble salad on a plate
Crown with roasted chicken and dress lightly
2 eggs boiled and cooled
2 cups English spinach salad Leaves
200g steamed crispy green beans
2 vine ripened tomatoes cut to 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
Peel the boiled and cooled eggs and then cut into quarters
Wash and dry salad leaves and let stand for a few moments
At this point make up dressing with lemon and olive oil place in jar and shake
Arrange the lettuce on a serving plate, and scatter the green beans, tomato, anchovies and olives around
Tuck the tuna and eggs in and carefully toss to mix together
Finish with olive oil, lemon and sea salt
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
Simple Waldorf Salad with Homemade Mayonnaise
1 cup celery, sliced
2 granny smith or red apples sliced
½ cup walnuts
8 lettuce cups (Cos or Iceberg)
Firstly prepare mayo and refrigerate
Now toast the walnuts in frying pan on medium heat and let cool
Combine celery, apples and walnuts in a bowl and add dressing and mix
Spoon the mixture into the lettuce cups
Serve
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
Creamy Spinach and Celery Soup
Serves 6
1 bunch celery with leaves sliced
6 cups homemade chicken stock
1 bunch spinach chopped
1 cup coconut milk
2 turnips peeled and cubed
3 garlic cloves, finely chopped
1 large brown onion chopped
1 tablespoon fresh thyme leaves
Celtic Sea Salt and freshly cracked pepper
Reserve a couple of celery leaves for garnish and refrigerate
Heat EV olive oil over medium heat and add onion, garlic, celery, thyme and cook for 20 mins until celery is softened
Add chicken stock, turnips and spinach and turn heat to high until it reaches boiling point
Reduce heat and cover and simmer for 10 minutes until turnips are tender
Turn off heat and let cool then ladle mixture into a food processor to puree in batches
Return mixture to saucepan add coconut milk and simmer for 10 minutes
Ladle into earthenware soup bowls, garnish with celery leaves and season to taste
Serve with crispy kale chips
Serves four
2 broccoli heads and stems roughly chopped
2 TBSP coconut oil-melted
2 cups homemade vegetable stock
2 garlic cloves
1 onion chopped
2 sticks celery copped
Sea Salt to taste
1 handful fresh mint
1 handful fresh parsley
¼ cup coconut milk (optional)
Handful of slithered almonds to garnish
In a large heavy bottom saucepan place coconut oil, heat and add garlic and onion and cook until translucent
Throw in chopped celery and cook through
Add the broccoli including stems and pour in stock
Bring to boil, reduce heat and add seasoning and herbs
Simmer for 15 minutes and stir in coconut milk
Place in blender then blend together until smooth and return to pan if it needs reheating
Garnish with slithered almonds
2 tablespoons coconut oil
1 onion, diced
2 garlic cloves, crushed
3 celery stalks, diced
140 g (5 oz) sugar-free tomato paste
(concentrated purée)
400 g (14 oz) tin chopped tomatoes
(sugar and additive free)
150 g (51/2 oz) green beans, topped,
tailed and cut into 34 cm
(11/411/2 inch) lengths
1/4 cabbage, coarsely shredded
1/2 cauliflower, roughly chopped
2 zucchini (courgettes), diced
1 red capsicum (pepper), diced
1 green capsicum (pepper), diced
1 bunch kale or 1/2 bunch silverbeet
(Swiss chard), stalks trimmed and leaves
coarsely shredded
1 litre (35 fl oz/4 cups) additive-free
vegetable stock or filtered water
1 handful herbs, such as parsley, thyme,
rosemary and basil, chopped
Heat the coconut oil in a large heavy-based saucepan and lightly brown the onion, garlic and celery over medium heat for about 5 minutes. Stir in the tomato paste and
chopped tomatoes and cook for a minute or two. Add the beans, cabbage, cauliflower, zucchini, capsicum and kale, and cook for 12 minutes more. Add the stock or water and, if necessary pour, in enough extra filtered water to cover the vegetables. Bring to the boil, reduce the heat and simmer for 1 hour. If you prefer a smoother soup, transfer to a blender or use a hand-held blender and whiz until the desired texture is reached. Serve hot, sprinkled with the herbs.
Serves 6-8
Cauliflower & Turnip
Soup
Serves two
1 head cauliflower
2 small round turnips, chopped
1 large onion, chopped
3 sticks celery chopped
1 TBS fresh ginger, crushed and sliced into 2 or 3 chunks
2 TBS nutritional yeast flakes
Handful of continental parsley
1 1/2 tsp ocean sea salt
1/4 tsp cracked pepper
3 cups homemade or no additive chicken stock or filtered water
Warm oil in a large pan and add onions, celery and garlic
Sauté over medium heat and stir until well coated with the oil then add cauliflower and turnip and cook for 10 minutes
Add ginger, ocean sea salt and pepper, yeast flakes, parsley and stir well
Add chicken stock and bring to boil stirring a couple of times
Reduce heat and cover, cooking for 20 minutes
Transfer to blender and puree
Once pureed return to pan to heat
Ingredients:
3 small avocados
1 small cucumber, seeded and peeled
Fistful of coriander
1/4 teaspoon cumin
Juice of one lemon or lime
2 cups of homemade chicken stock
1 teaspoon sea salt
Spring onion/mint for garnish
In a blender place all of the ingredients on high until pureed
If too thick add a bit more lime or lemon juice
Pour into a bowl and refrigerate until chilled
Ladle into chilled soup bowls and add sea salt and pepper to taste
Garnish with mint and spring onion
Thai Fish Soup- Serves 4
Ingredients
4 cups home-made chicken or vegetable stock
I x 5 cm piece of ginger
2 garlic cloves sliced thinly
2 lemongrass sticks cut into 5cm pieces
4 kafir lime leaves whole
1kafir lime leaf shredded
Handful of mint
2 fish fillets
2 green chillies , sliced
2 red chillies sliced
2 TBS fish sauce (anchovies, filtered water and stevia)
1 lime juiced plus 1 tsp lime rind
Pinch sea salt
Stevia to taste
Method
•Place stock ginger, lemongrass, garlic, stevia, fish sauce and the lime leaves into the saucepan and bring to the boil and then simmer for 10 mins
•Strain off the soup over a bowl so the soup is now clear and place the liquid back into the saucepan
•Add fish and lime juice and rind and bring to boil then simmer for 5 mins
•Ladle into a bowl and garnish with mint, chillies, shredded lime leaf and thinly sliced lemon grass
Tomato Soup Serves 4
2 cans chopped tomatoes no additives
1 cup tomato sauce (no additives)
1 small bottle sugar-free tomato puree
2 fennel bulbs wash and chopped
2 cups filtered water or stock
1 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
½ cup coconut milk
ocean sea salt and cracked black pepper to taste
tsp stevia to taste
Saute onion, garlic, pepper and celery in a large stainless or enamel soup pot, keeping a few fresh basil leaves aside
Place the remaining ingredients into the pot and pour in water so vegies are covered
Sprinkle in the stevia
Cook on high until boiled and then turn temp down and simmer with a lid on for 45 minutes
Garnish with fresh basil leaves and a squeeze of fresh lemon
Avocado Soup Mexican Style
2 avocados, ripe, pitted, peeled, and mashed
2 TBS EV Olive Oil
1 brown onion, chopped
3-4 cups homemade vegetable stock
1/2 cup almond milk
1 lemon freshly squeezed
1 TBS lemon rind
1 tsp paprika
½ tsp ground cumin
Pinch cayenne pepper
1 garlic clove, crushed
Celtic Sea Salt
Freshly ground pepper to taste
Lime quarters to garnish
Place all ingredients in a food processor and blend until combined
Place in bowl and chill until served
Homemade Lemon Pesto (Makes one cup)
2 1/2 cups freshly picked basil leaves
1/2 lemon Juiced
1/2 tsp minced lemon zest
2 1/2 TBS extra virgin olive oil
4 TBS pine nuts
Combine pesto ingredients in blender until pureed adding more of specific ingredients to get the perfect consistency
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
Place basil and lemon in blender
Drizzle in Olive Oil and blend until smooth
Makes 1 1/2 cups
1 bunch basil chopped
¼ cup fresh mint
1 yellow capsicum diced finely
7 tomatoes diced with seeds removed (can be oven roasted with olive oil for 20 minutes for a richer flavour)
1 onion chopped and cooked until brown
1 red chilli chopped finely
Mix tomatoes, capsicum and cooked onion in a bowl
Place all other ingredients
into the bowl with tomatoes and onion
Let sit for an hour to enhance flavours
Herb and Garlic Marinade
Makes 1 ½ cups
3 lemons juiced
Zest from one lemon
2/3 cup extra virgin olive oil
1/2 cup water
Freshly ground black pepper
5 garlic cloves minced
1/3 cup fresh thyme
1/4 cup fresh rosemary
1 1/2 TBS Sea Salt
Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste
Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency
Chill until ready to use
Can be sploshed on fish, chicken, lamb and pork
Spice Rub
Makes 1 cup
2 TBS white peppercorns
1 TBS black peppercorns
2 TBS ground cumin
1/2 cup fennel seeds
1 TBS dried sage
½ tsp dried basil
3 TBS coriander seeds
2 TBS sea salt
In a heavy pan toast peppercorns, sage, basil, fennel and coriander seeds over a medium heat until browned
Remove from heat and then place seeds onto a plate to cool
Pour the seeds into a blender adding sea salt
Blend all of these ingredients until the mixture resembles a fine powder
Rub can be stored in a sealed glass jar in your pantry
Mayonnaise (Makes 2 cups)
1 cup extra virgin olive oil
1/4 teaspoon ocean sea salt, to taste
Place egg in blender and blend on a medium speed
Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds
Very slowly drizzle in olive oil through the top of the blender and blend until smooth on the lowest speed
The mayo can be stored in a glass jar in the refrigerator for up to 14 days
250 gms warmed olive oil (butter is better if you can tolerate it)
1 TBS lemon juice
1 TBS water
White Pepper to Taste
Place egg yolks, lemon juice, water and pepper in a blender
Blend on high speed for about 40 seconds
Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy
If too thick add a couple of drops of warm water
1 kg fresh tomatoes, de-skinned and chopped (7 large toms)
3 TBS tomato paste
6 drops liquid stevia (optional)
1TBS freshly chopped basil and parsley
1 red pepper chopped very finely
2 TBS virgin olive oil
Sea salt to taste & fresh ground pepper
Place onion in heavy deep fry pan with garlic and red pepper and olive oil and cook on medium until translucent
Now add the tomatoes, tomato paste, stevia and sea salt to the pan
Bring to the boil then cover and simmer for 20 minutes until thick or if you prefer thinner let cool and strain through a sieve
Stir in the fresh herbs and enjoy
Caesar Salad Dressing
1 large egg
3 TBS olive oil
3 Anchovies chopped finely
1 TBS lemon freshly juiced
1 tsp lemon rind
1 tsp apple cider vinegar
3 cloves garlic
Sea salt & fresh ground pepper to taste
Place all ingredients in a food processor or blender, puree until smooth on low
This can be stored in a glass jar with lid in the refrigerator for up to a week
Creamy Cucumber and Herb Sauce
1 cup coarsely chopped cucumber which has been peeled and seeded
1/2 cup homemade mayonnaise (see recipe)
2 TBS fresh parsley chopped
2 cloves garlic minced
1/2 cup chopped fresh mint
2 TBS fresh lemon juice
Pinch sea salt to taste
Place all the ingredients together in a bowl
Stir, chill and enjoy
Makes approx. 2 litres
1 whole chicken
2 litres of filtered water
2 tablespoons freshly squeezed lemon juice
1 large onion chopped
3 celery sticks chopped
2 cloves garlic
1 bunch parsley
1 bunch rosemary
1 bunch thyme
2 bay leaves
Sea salt and pepper to taste
Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs
Bring to a boil, and remove foam that rises to the top
Reduce heat, cover and simmer anywhere from 1- 6 hours
Remove whole chicken with a slotted spoon
Remove chicken meat from the carcass and reserve
Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals
Skim off fat and place stock in a jar or covered container in your refrigerator
2 tablespoons extra virgin olive oil
1 celery stalk, chopped
500 g (1 lb 2 oz) lean minced (ground)
lamb, organic if possible
2 anchovies, chopped
1/2 x 400 g (14 oz) tin chopped tomatoes
125 ml (4 fl oz/1/2 cup) tomato passata
(puréed tomato)
1 teaspoon sea salt & ground black pepper
1/4 teaspoon liquid stevia (optional)
Cauliflower mash1 cauliflower, cut into florets, 1 tablespoon extra virgin olive oil, or organic butter (if tolerated) 1 tablespoon nutritional yeast flakes
Heat the olive oil in a large frying pan. Add the onion, garlic and celery and sauté over medium–low heat for 8–10 minutes, or until the onion is golden brown. Add the lamb and anchovies and cook for a further 5 minutes, stirring often to break up any lumps in the meat. Stir in the chopped tomatoes, passata, salt and pepper, then cover and cook over low heat for 20 minutes. If there is excess liquid in the pan, turn the heat up and simmer, uncovered, for a few minutes more. Stir in the stevia, if using. Meanwhile, preheat the oven to 220ºC (425ºF/Gas 7) and make the cauliflower mash. Put the florets in a steamer over a saucepan of simmering water and cook, covered, until tender — the florets can be verging on soft, but shouldn’t be falling apart. Transfer the cauliflower to a blender or food processor and add the olive oil, yeast flakes, a pinch of sea salt and a few grinds of black pepper. Blend until smooth. Transfer the cooked lamb mixture to an 18 cm (7 inch) square baking dish and level the surface. Gently spoon the cauliflower mash over the top, scraping a fork across the surface to create little trenches in the mash. Bake for 20 minutes, or until the mash has a crispy top.
Baked Salmon with Garlic and Ginger (Serves 2)
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
2 red capsicums (peppers)
2 yellow capsicums (peppers)
1 onion, finely chopped
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
1 red chilli, seeded and finely
chopped (optional)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger
400 g (14 oz) minced (ground)
organic beef
1/2 teaspoon sea salt
70 g (21/2 oz/1 cup) quinoa, rinsed
basil leaves, to garnish
Preat the oven to 220ºC (425ºF/Gas 7). Bring a large saucepan of filtered water to the boil. Cut off the tops of the capsicums and remove the seeds and membranes. Drop the capsicum shells into the water and simmer for 3–4 minutes Carefully remove the capsicums with a slotted spoon and drain well. Heat the coconut oil in a frying pan and sauté the onion and garlic over medium heat until golden, 6–8 minutes. Add the cumin seeds to one side of the pan and toast them until they pop, then stir them in to the onion with the cayenne pepper, chilli (if using), coriander and ginger. Add the beef, tomatoes and salt and cook for 20 minutes, stirring often to break up any lumps in the meat. Meanwhile, cook the quinoa in a saucepan of simmering water until tender, about 15 minutes. Drain the quinoa, then stir it through the beef mixture. Divide the mixture among the capsicums, filling them loosely. Sit them in a baking tin and loosely cover the tin with foil. Bake for 15 minutes, then remove the foil. Continue baking until the capsicums start to blister, another 10–15 minutes. Sprinkle the tops with basil and serve. Serves 2
Slow Cooked Mexican Beef Casserole
•750 gms boneless beef, cut into 1 inch pieces
•1 large yellow onion - diced
•8 large stalks celery - sliced into 1/2 inch slices
•4 cloves fresh garlic - crushed & minced
•1 large turnip cut into 1 inch chunks
•1 TBS Mexican Spice or mix 1/2 tsp chilli, cumin and cayenne
•TBS extra virgin coconut oil
•1/4 cup tomato paste
•3/4 cup natural beef stock or water
•Ocean sea salt and cracked pepper to taste
•Fresh oregano to serve
Heat oil, on medium heat, in a large heavy pot, add onions and sauté until lightly browned
Add garlic and sauté another minute
Add beef and tomato paste and Mexican Spice and stir to combine everything well, cook for 2 minutes
Now turn heat to medium low, add stock and cover and simmer for approximately 1 hour, checking liquid level occasionally
Add celery & turnips, Celtic salt and cracked pepper to taste, stir gently to combine
Check liquid level, and, if needed, add another 1/4 cup of water
Cover again, return to simmering on low or medium-low heat for another 30 - 40 minutes, until celery is very, very tender
Serve in wide bowls over brown rice and garnish with fresh oregano
Garlic & Rosemary Chicken
1 organic chicken
5 cloves garlic
Sea salt and pepper
2 bunches fresh rosemary
1 lemon juiced
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 chicken diced
1 TBS coconut oil plus extra
1 can coconut milk
4 yellow onions - thinly sliced
4 large cloves garlic minced
1 large tomato diced
2 TBS raw grated ginger
1 TBS whole cumin seeds
2 tsp ground coriander
1 tsp turmeric powder
1 tsp sea salt
Freshly cracked pepper
In a large saucepan, heat coconut oil on medium heat
Add garlic, ginger and onions and sauté until browned
In the same pan, slide onion, garlic and ginger to one side and add more coconut oil if necessary to toast the cumin and coriander until they are browned
Mix all ingredients together in the pan and add chicken, turmeric, lemon juice, tomatoes, coconut milk, sea salt, and a few twists of freshly cracked pepper, stirring well
Cover and reduce heat to low, simmering for about 30 minutes
Meatloaf....... 500 gms ground beef, 1/2 cup minced celery, 1/2 cup minced onion, 1 TBS minced garlic, 1whole egg, 1 TBS fresh rosemary, 1/2 tsp sea salt
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
2 TBS coconut oil
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 stick celery, sliced
1 cup green beans, chopped
1 head baby broccolini, chopped
1 cup English spinach
1 cup yellow squash, chopped
ocean sea salt to taste
1 TBS salt reduced wheat free tamari
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 10 mins on low heat
6.Serve
Garlic and Herb Crusted
Rack of Lamb
1 rack lamb
1 tsp freshly ground black pepper and sea salt
1 TBS finely chopped thyme
3 TBS finely chopped parsley
4 sprigs rosemary cut into 2mm pieces
2 tsp extra virgin olive oil
In a small pan, over medium heat, toast garlic, herbs, sea salt and pepper, stirring, for 45 seconds or until aromatic. Transfer to a small bowl and set aside
Preheat oven to 240 degrees celsius
Place rack of lamb in baking dish cover with oil and coat top with spice mixture
Cook for 35 mins in oven and serve with roasted veg
mixed seasonal vegetables of your choice (enough for 4 people)
