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August 2, 2019
Ingredients 200g Paneer Cheese sliced 5mm strips 100g Raspberries 40g Walnuts crumbled 1 tbsp Fresh Thyme leaves Himalayan Salt Cracked Pepper 1/2 Lemon Method 1. Heat a nonstick fry pan on a low heat and toast your walnuts. Once toasted remove from pan. 2. Place the paneer in the pan on a medium heat. Season with salt, … Continue reading “Paneer Cheese with Raspberries, Thyme and Walnuts”
August 1, 2019
INGREDIENTS 100g Turkey Mince 1 Tomato (fruit allowance) (diced) 170g Cabbage (outer leaves) 1 Spring Onion (sliced finely) 1 Teaspoon Curry powder 1 Teaspoon Tamari Soy 1 Teaspoon Lemon Juice ¼ Teaspoon Psyllium Husks (optional) Salt and Pepper Squeeze of Lime METHOD 1. Try to get 1 large Cabbage leaf (80g approx) and blanch it … Continue reading “Curry Turkey Cabbage Burrito”
June 28, 2019
Ingredients One cup of the yoghurt 4 Passionfruit’s 40 g of roasted Walnuts crumbled 1 heaped tablespoon of Mint chopped 1 tbsp Lemon ???? Juice Method1. Preheat your oven to 150° and pop in the walnuts. Will only take a few minutes. 2. Cut open the passionfruit and pour them all into a bowl. Add the lemon juice … Continue reading “Passionfruit & Walnut Yogurt Cup”
June 28, 2019
INGREDIENTS – Serves 2 300g Chicken Breast 2 Tablespoons Curry Powder 60g Almond Meal 320g Cauliflower (broken into florets) 200g Yellow Capsicum (thinly sliced) 640g Zucchini (roughly diced) 4 Garlic Cloves 2cm piece of Ginger ½ Teaspoon Garam Masala ½ Teaspoon Ground Cumin ¼ Turmeric Powder 4 Tablespoons Tamari METHOD 1. In a large pot, … Continue reading “1 Pot Veggie Soup with Almond Curry Meatballs”
May 27, 2019
Asian Chicken Broth1 kg chicken thigh boneless Trimmed of fat. (You can use a whole chicken and chop up into pieces leaving on the bone)2 chicken frames cut up into quarters. 1 large brown onion2 sprigs of spring onion1-4 inch piece of ginger peeled chopped and crushed 3 cloves garlic peeled and squashed. A bunch of green herbs. … Continue reading “Chinese Chicken Zoodle Soup”
May 27, 2019
Ingredients 100g Salmon300g Cucumber cut in half and seeds scooped outHandful Basil choppedCajun Spice1 small Garlic clove choppedHimalayan Salt Cracked pepper 1 lime wedge Method1. Add some salt to your cucumber boats. 2. Season salmon with Cajun spice, salt and pepper. 3. Heat nonstick fry pan and place in the salmon skin down. Cook most of the way through on … Continue reading “Cajun Salmon Cucumber Boats”
April 29, 2019
INGREDIENTS 100g Salmon 350g Zucchini (made into Zoodles) 1 small tomato (fruit allowance) 1 Teaspoon Cumin 1 Teaspoon Apple Cider Vinegar 2 Teaspoons Tamari ½ Teaspoon dried Parsley Salt and Pepper Lemon Wedges to serve METHOD 1. Sprinkle Cumin, salt and pepper over one side of Salmon then cook in a non stick pan for … Continue reading “Cold Noodle Salad with Salmon and Tomato Jam”
April 29, 2019
INGREDIENTS 200g raw Prawns (shells removed and veins removed) 280g Cauliflower 100g Red Capsicum 2 Teaspoons Tamari 2 Teaspoons Lemon Juice 40g Almond Meal ½ Teaspoon Chinese Five Spice Salt and Pepper Basil Leaves to garnish METHOD 1. Butterfly the Prawns by running a knife through the centre almost all the way. (optional step) 2. … Continue reading “Almond Prawn Cutlets and Capsicum Tangy Rice”
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