2 organic or free range eggs
4 button mushrooms, diced
1/4 red bell pepper, diced
1/2 teaspoon of mixed dried herbs
thumb size piece of feta (optional)
2 tsp olive oil
1 tbsp saurkraut
1/2 ripe avocado
400g whole buckwheat
80g whole flaxseeds/linseeds
80ml olive oil
150ml filtered water x 2
2 tsp gluten free baking powder
sea salt to taste
Rinse the buckwheat, then cover in filtered water and souk for at least 2.5 hours.
Soak flaxseeds/linseeds for at least one hour in 150ml filtered water.
Pre-heat the oven to 165 degrees Celsius.
Drain the buckwheat, but do not rinse.
Stir the flaxseeds/linseed.
Spoon the buckwheat and flaxseed/linseed into a bowl, then add the rest of the ingredients.
Blend until to desired consistency – I like to keep some of it not blended, because of the added crunch so it’s up to you.
Pour mixture into a loaf tin, lined with parchment paper.
Bake for 1 hour and 40 minutes, leave to cool on a cooling rack.
Great for sandwiches, toast or dipped into soup.
300g chicken, cut into equal size cubes
For the marinade –
4 tbsp. tamari
1 tbsp. honey
1 tbsp. turmeric
2 cloves garlic
125ml peanut butter
125ml coconut milk
Combine all the ingredients in a saucepan and heat the mixture until it starts to thicken. Set aside to cool. While cooling, put the chicken cubes onto kebab sticks and put into a deep dish. Once the marinade is cool, pour it over the chicken, making sure it’s well coated. Refrigerate for 1 hour.
For the dipping sauce –
1 thumb size fresh ginger, sliced
1 garlic glove, sliced
Juice of 1 lemon
60ml peanut butter
2 tbsp. honey
salt and pepper to taste
Combine all of the ingredients in a food processor and blitz until smooth.
Cook the chicken on a cast iron pan for 10 minutes or until cooked. Drizzle with freshly squeezed lime juice and fresh coriander.
I recommend serving it with roasted Cauliflower and Cannelloni Beans, but it can be served with rice and any veg.
2 tbsp coconut or olive oil
2 chicken breasts, cut into pieces
1 medium cauliflower head, cut into cubes
1 tin coconut milk
1/2 cup vegetable or chicken broth/stock
220g green beans, trimmed and cut in half
1/2 tsp salt
2 tsp lime juice
1 bunch fresh coriander
1 tbsp brown sugar or xyletol (optional)
1/2 jar blue dragon thai red curry paste
450g Lamb mince
1 cup gluten free breadcrumbs
2-3 tsp. Cajun spice (it depends on how spicy you want it)
1 red onion, finely chopped
2 cloves garlic, minced
1 tsp. turmeric powder
Sea salt and freshly ground black pepper to taste
1 head of cauliflower
2 handful green beans
2 cooked beetroots, chopped into squares
1 tbsp. coconut oil
1 tbsp. olive oil
2 salmon fillets
1 tin coconut milk
2 leeks, thinly sliced
1 handful of broccoli, chopped up
1 handful of cauliflower, chopped up
2 cloves garlic, cut into small squares
2 tbsp. bouillon stock powder
500g organic minced beef
200g lamb liver, minced
2 organic eggs
1 small red onion, finely diced
2 cloves garlic, finely diced/minced
1/2 tsp sea salt
1 tsp dried oregano
1 tsp dried thyme
1/2 cup button mushrooms, finely chopped (optional)
1/2 cup finely grated carrots
1/2 tsp freshly ground black pepper
1 tbsp. sea salad sprinkles
5 slices organic bacon