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| Ingredients: Sprouts, outer leaves removed 1-2- shallots/small onions 1 oz pecans olive oil walnut oil |
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| chop the shallots and pecans |
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| Steam the sprouts for about 8-10 minutes, until just tender. Plunge into cold water to stop them cooking, then cut them in half. |
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| Heat a little oil and add the sprouts and pecans. Cook for about 5 minutes, stirring, until sprouts begin to brown. |
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| Add the shallots and cook for another minute. Then serve tossed in a little walnut oil. |
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| Ingredients: 1 cup olive oil (or combination of oils you like, eg walnut oil or flaxseed oil for omega 3) 1 egg 1/4-1/2 tsp mustard powder 2 tbsp lemon juice |
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| blend the egg, mustard powder and lemon juice for a couple of seconds. |
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| SLOWLY, VERY, VERY, SLOWLY add the oil while continuously blending until all the oil is in and the mayonnaise is nice and thick. |
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| Should store in the fridge for 5 days or so. |
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| Ingredients: 3 cups cabbage 1 carrot 2 apples 1 rib of celery 2 small(or 1 medium) yellow onion squeeze of lemon juice fresh parsley garlic powder (optional) 1/2 cup mayonnaise |
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| Shred the cabbage Grate the carrot. Finely slice the apples and onions. Chop the celery and parsley. |
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| Put the apples in a large bowl and squeeze some lemon juice over them, to stop them browning. |
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| Add the cabbage, carrot, onion, celery and parsley and mix. |
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| Mix the garlic powder and mayonnaise. |
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| Pour the garlic mayonnaise over the coleslaw and stir well to coat. |
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| Ready to go! This makes a good big batch, so freeze some if you're not going to get through it all in a couple of days. |
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| Ingredients: 1 carrot 1 apple a few raisins squeeze of lemon juice sprinkle of cinnamon |
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| Grate the carrot. Chop the apple. Combine in a bowl with some raisins, lemon juice and cinnamon...set! |
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| Ingredients: 1 cup olive oil 4 eggs 3 cups nut flour (of your choice...I used 1 cup ground almonds, 1 cup ground linseed - for the omage 3 boost - and 1 cup ground hazelnuts) 1 onion (I recommend red, but I didn't have any at the time!) couple of spoonfuls of seeds - i used pumpkin and sunflower LOADS of fresh basil and thyme...i used a lot more than is pictured here. |
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| Roughly chop the onion |
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| crack the eggs and throw everything into the food processor |
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| whizz it all up and then stir in the seeds |
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| transfer the mixture to a greased baking tin/tray |
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| sprinkle a few seeds on top |
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| cook in a preheated oven 180-200C for about 45-50 minutes |
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| leave to cool a little before slicing...if you can resist! |
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| Ingredients: 1 large turkey breast fillet 1 tbsp oil (I used walnut oil) turmeric (good for inflammation apparently) sage marjoram caraway seeds salt and pepper onion garlic leek mushrooms coconut milk |
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| crush the caraway seeds with pestle and mortar, and add the turmeric and herbs in quantites to your own taste. |
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| rub the paste well all over the turkey breast fillet, cover with cling film and leave to marinade in the fridge for 24 hours. |
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| place the marinaded turkey into a dutch oven/slow cooker/large pot with about a half can of coconut milk and similar amount of filtered water. |
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| about an hour before serving, add a leek to the pot, washed and sliced lengthways. |
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| remove the turkey and leeks from the pot once they are cooked |
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| add some chopped mushrooms to the creamy sauce which has taken the flavours of the marinaded turkey. Cook for about 15 minutes. |
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| serve the turkey, leeks and mushrooms with some steamed broccoli! |
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| lightly ccok some sliced onions and garlic and green chilli. throw in some herbs too - whatever takes your fancy - just get creative! |
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| add some calf liver ( i used 1lb) |
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| brown a little on both sides then add the juice of 1-2 lemons (or lemon and lime juice combined, as here) |
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| reduce the heat and simmer slowly for about half an hour....the secret to nice liver is COOK IT SLOWLY!! otherwise it's just rubbery! |
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| serve on a bed of cauliflower rice (grated cauliflower) |
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| who knew liver could taste so good!! |
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| Ingredients: courgette small or 1/2 red onion, chopped garlic clove, chopped tbsp pecans chopped parsley |
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| half the courgette and scoop out the inside. Cook the pulp for 5 minutes with the rest of the ingredients. |
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| Put the two empty courgette halves in a baking dish with a little water. Put the cooked pulp mix on top and bake in a preheated oven at 200C for 30 minutes. |
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| easy! |
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| Ingredients: 1 lb diced lamb onion 2 cloves of garlic 2cm piece of ginger 2 tsp ground cumin 2 tsop ground coriander 1 cinnamon stick 3-4 cardamom pods 1/2 tsp crushed cloves salt and pepper flaked almonds spinach and mushrooms |
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| brown the onions, garlic and ginger a little in a heavy pot, suitable for slow cooking. Then add the spices, cook for another minute before adding the lamb. Brown the lamb and then add a cup of water (or stock if you have some made...I didn't!) Reduce the heat, cover and cook slowly for at LEAST 3-4 hours...you can let it cook for up to 7 hours though. |
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| about 15-20 minutes before you're ready to serve add a load of mushrooms and spinach (fresh doesn't take as long to cook as frozen but reduces a LOT so make sure you have plenty), increase the heat a bit, recover the pot and cook it all up! |
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| give it a stir every now and then |
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| serve on a bed of cauliflower rice (steam some cauliflower and either grate it or chop in food processor until it resembles rice) |
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| sprinkle with some flaked almonds...toasted or not...up to you! |
