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Curry Turkey Cabbage Burrito


  • 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


1. Try to get 1 large Cabbage leaf (80g approx) and blanch it in boiling water for about 4 minutes. Remove from water, rinse in cold water and dry with paper towel. Set aside.

2. Slice the remaining Cabbage.

3. In a hot non stick frying pan, cook the Turkey mince for 2 minutes.

4. Add the Spring Onion (reserve a few slices for garnish), diced Tomato, Curry powder, Tamari, Lemon Juice and cook for about 2 minutes.

5. Add the Cabbage and cook, mixing often, for about 4 minutes.

6. Season with Salt and Pepper to taste then add Psyllium Husks if it needs thickening. Then remove from the heat.

7. Place Cabbage leaf on a cutting board, place Turkey mix into the Cabbage leaf and wrap/roll.

8. Place Cabbage Burrito onto a lined baking tray and into the oven at 160c for about 5 to 7 minutes, making sure it doesn’t burn but you do want some colour.

9. Remove from the oven, slice in half and serve on a plate.

10. Garnish with Spring Onion slices, a drizzle of Lime juice and a sprinkle of cracked Black Pepper.

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