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Zucchini Fritters

A simple recipe that can be eaten for breakfast, lunch or dinner! I love to serve with some feta and greens or smoked salmon & tartare. Ingredients 500 g zucchini 1 cup green peas 2 bunches herbs(mint/coriander/ parsley) chopped 4 spring onions, sliced Seasoning- sea salt & black pepper zest from 1 lemon 3 eggs ½ cup almond meal or 2tbsp coconut flour if nut free Method Grate the zucchini and place into a colander. Sprinkle with small pinch sea salt, mix then leave for 10 minutes Squeeze out all the moisture from the zucchini with your hands, then add to large bowl with herbs,peas, spring onion, pepper, lemon zest, eggs and almond meal/coconut flour and mix well until combined. Cook

Spinach & Chicken Meatballs

Ingredients 500g boneless chicken 2 handfuls spinach leaves 1 small handful fresh coriander leaves 2 garlic cloves, peeled & thinly sliced 2 tsp fresh ginger, grated 2 red chilies (dried or fresh), chopped (optional) zest & rind of 1/2 a lime or lemon 1 tbsp fish sauce 1/2 tsp rock/himalayan salt 1 tsp kaffir lime leaves, chopped (optional) 2 tbsp coconut oil Method 1. Place all the ingredients (bar the oil for frying) in a food processor and blend until the mixture comes together in a sticky, well incorporated mix. 2. Using wet hands, roll into small, walnut sized balls. 3. Store in the refrigerator for at least 15 mins to set the shape. 4. Heat a pan over a medium heat. Grease wi

Pork & vegetable roast with apple sauce

Ingredients 1¼kg boneless pork leg roasting joint 1 tbsp wholegrain mustard 2 tbsp chopped parsley 2 tbsp chopped thyme, plus a few extra sprigs 1 tsp chopped sage 3 carrot, halved lengthways, then cut across 6 small sweet potato (500g), halved 2 red onion, cut into wedges 1 leek, sliced 3 roasting apples (such as Golden Delicious) 12 garlic clove 1 small celeriac (650g), peeled and cut into 12 wedges Olive oil Method Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals. Roll up pork. Tie with cooking string to secure. Rub skin with oil and sea salt, scatter with chopped herbs and thyme leaves. Place pork onto a rack in a large greased baking dish. Roast fo30minutes.

Miso Salmon w steamed greens

Ingredients (Serves 2) 2 x 150g salmon fillet Olive oil 2 cups broccoli or 2 bunches of broccolini 1 bunch of bok choy, bottom cut and leaves separated Dressing 1 tablespoon white miso paste 1 tsp honey 1 tablespoon water 1 teaspoon mirin 1 teaspoon tamari 2 tsp finely grated ginger Method In a baking dish or on a rimmed baking sheet large enough to accommodate the salmon, whisk the miso, sake, mirin, honey, tamari and ginger until combined. Turn the salmon in the mixture to coat and leave flesh side down. Marinate for 30 minutes at room temperature, or cover and refrigerate for up to 12 hours. Pre-heat a fry pan to medium heat and lightly grease with olive oil. Place the salmon skin-side u

Cleansing carrot salad

This is a simple salad is great for hormone balancing and cleansing regimes. Raw carrots contain unique fibers that bind toxins, particularly excess estrogen, in our intestines, and unlike other fibres, the raw carrot fibre helps to lower the number of bad bacteria (also known as endotoxin) in the gut. The addition of apple cider vinegar also aids digestion, and coconut oil is anti- microbial. I recommend munching on this salad before meals or as a healthy snack. Ingredients 1 medium organic carrot 1 tsp. raw coconut or apple cider vinegar 1 tsp. coconut oil Sea salt to taste opt- add chopped herbs (such as parsley or coriander) chopped nuts or seeds to taste Directions: 1. Wash carrot wel

Basic Chicken Stock

Once you start making your own stock you will not go back to the salty preservative laden stock cubes or expensive pre made stock. The below is a great base recipe, though the best thing about stock is that you can keep a pot on the kitchen bench to chuck your vegetable offcuts in during the week, or grab all the leftover fridge vegetables and use them, adding onion and herbs. Ingredients 2 kg raw organic chicken carcasses , legs or wings chopped. Use carcass from leftover roast or buy bones from your local butcher ½ head garlic , unpeeled and bashed 5 sticks celery , roughly chopped 2 medium leeks , roughly chopped 2 medium onions , roughly chopped 2 large carrots , roughly chopped 3 bay le

Trio of Paleo Dips

I love dips, but store bought ones often contain cheap vegetable oil and nasty preservatives. These recipe uses the same tahini base to create 3 delicious healthy dips. Tahini is a great source of calcium and magnesium, both nutrients the modern diet often lacks. Serve with crunchy vegetable crudités for a healthy snack. Ingredients 2 small eggplants, pricked 500g broad beans or peas (frozen is fine) 4 medium beetroots (or one can, drained) 1/2 cup tahini (x 3) 1 clove garlic, minced (x 2) 2 Tbsp fresh lemon juice (x 3) 1/3rd cup mint leaves Himalyan salt & pepper to season Extra-virgin olive oil, for drizzling Radishes, wax beans, or carrots, for dipping Method Eggplant Dip 1. BBQ or roas e

Slow Cooked Lamb Shoulder

This is one of my favourite weekend prep meals.The slow roasting yields soft buttery meat, and when cooked wit vegetables its a one pot wonder. Great for entertaining, if I'm just cooking for the family I shred leftover lamb and portion into individual serves and freeze, These are perfect to grab for a kids dinner or to top a mid week vegetable meal. Ingredients 1.5 kg organic lamb shoulder, bone in, fat trimmed. 1/4 cup beef stock/water (omit if using oven). 5-6 cloves garlic. 4-5 sprigs fresh oregano/rosemary/thyme 1/4 cup olive oil. sea salt and freshly ground black pepper. roasted vegetables of choice- whole garlic, diced pumpkin, onions, leek, carrots etc 1/2 lemon, to serve. Method 1.

Fermented Vegetables

Culturing or fermenting vegetables is one of the first recipes I give my clients who are experiencing gut issues, though I believe everyone should add fermented vegetables to their diet. Why? Modern day living (stress, pollutants, medications such as antibiotics and the pill) strip the good bacteria from our gut, and consuming fermented foods is one of the best ways to re-feed this good bacteria. A healthy gut is so important as up to 80% of our immune system is located in our gut, and there increasing emerging scientific research linking the gut and brain, recognizing the role of the gut's ability to almost act as a ‘second’ brain, able to influence our mind, mood and behaviours. The lacto-

Baked fish fingers

These fish fingers have all the crunch of the classic, with a nutrient boost. They are a family favourite, and when served with sweet potato chips, avocado cream and mushy peas they are a healthy indulgence. Ingredients 300g fresh cod (or haddock, hake or any firm white fish), skinned, boned and sliced in thick long fingers 1 large organic egg 40g (1/3 cup) almond meal 40g (1/2 cup) desiccated/shredded coconut or coconut flour 1/2 tsp garlic powder 1/4 tsp paprika 1/4 tsp cumin 1/4 tsp Himilayan Rock Salt 1/4 tsp freshly ground black pepper Instructions Preheat oven to 200C Whisk egg in one bowl. Blitz coating ingredients in a mini food processor to grind down the coconut to nearer the consi

Spiced sea bass with caramelised fennel

A Jamie Oliver favourite- this recipe sounds all fancy but is really simple and delicious- perfect for a Saturday night dinner treat or when entertaining! Original recipe from http://www.jamieoliver.com/recipes/fish-recipes/spiced-sea-bass-with-caramelised-fennel/ Ingredients 3 fennel bulbs 40 g butter olive oil 2 whole seabass, gutted and scaled (ask your fishmonger to do). Alternate options try black cod or hapuku 1 clove of garlic 1 fresh red chilli 1 lemon Method Preheat oven to 180ºC Reserving the tops, cut the fennel into wedges. Place the butter and a splash of oil in a pan over a low heat, add the fennel and cook for 40 minutes, or until golden and caramelised. Score the fish on each

Fermented dosai wraps

I discovered dosa's whilst visiting the Hamptons in America of all places, where they were served in place of wheat wraps and fell in love immediately. They are basically a healthy gluten free crepe traditionally made in India from fermented rice and lentils to enhance digestibility. Sarah Wilson switched the rice with quinoa in her Simplicious book for a nutritional boost, and whilst just as delicious I found they were not as crispy as the traditional ones so I've included both versions here. I love mixing up a big batch of batter and keeping on hand to use in place of bread. INGREDIENTS 2 cups brown rice or quinoa 1 cup red lentils or chickpeas 2 tablespoons apple cider vinegar 1 teaspoon

Green Chia Pudding

A green supercharged take on the chia pudding, this breakfast is rich in nourishing fats and high in fibre and protein to power you through the morning. Ingredients (serves 2) 2 cups baby spinach ½ Avocado 2 cups coconut water/ milk or almond/rice milk 6 tbsp chia seeds 1 tbsp greens / matcha/ protein / maca powder (optional) 1/2 cup berries/ 1/2 bannana/ 1 fig or 1 date (optional) Coconut flakes and mixed seeds, to serve Now do this Add all ingredients to a blender/food processor and blend into a smooth paste Divide into 2 ramekins/ small bowls to set for at least 3hrs, preferably overnight Top with a handful each of coconut flakes and mixed seeds for crunch and serve Image from http://www

Baked ginger glazed salmon

A quick nutrient rich midweek meal. Salmon is packed with healthy Omega 3 fats which are great for skin and brain health, and the ginger tamari dressing combined with green vegetables offer an anti inflammatory nutrient boost. Cook double for leftovers! 2 (100g each) skin-on salmon fillets 30ml tamari 1 teaspoon rice malt/ maple or brown sugar 2 teaspoons grated fresh ginger 2 teaspoons sesame oil 1 bunch gai lan/ bok choy/ broccolni or wilted spinach ​Preheat the oven to 200°C. Line a baking tray with baking paper. Combine syrup, ginger, sesame oil and garlic and brush half over salmon fillets. Bake for 5-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway t

Alexx Stuart Adventure Bars {recipe formula}

If you don't yet follow Low Tox Living Alexx Stuart then I suggest you do ASAP, as not only does she run amazing low tox living courses, but her website is filled with handy tips and fab recipes like this one. I've added it here as its the best lunchbox/ breakfast/snack bar recipe formula I have come across- original recipe from http://www.lowtoxlife.com/choose-your-own-adventure-lunchbox-bar Ingredients 2 cups of small ‘bits’ – Seeds, crushed nuts, buckwheat kernels, desiccated coconut 2/3 cup of grainy bits – such as quinoa flakes, oats or cooked brown rice or 1/2 cup grainy bits, 3 tbsp protein powder 1/2 cup melted coconut oil or butter 1/3 cup rice malt syrup, maple or honey (for crispi

Bolonaise {recipe formula}

A hearty bolonaise is a a great cook ahead option, and pure comfort food. In winter we always cook big batches and freeze in individual serves ready to defrost for a quick dinner option. This recipe is supercharged with chunky vegetables for a nutritional boost and so you don't have to worry about cooking extra as a side when serving. I've also added chicken livers as livers are a fantastic source of iron, copper and folic acid as well as all the fat soluble vitamins- A,D,E & K- which most of us need more off. I love to serve with mung bean pasta or zucchini noodles, over a baked sweet potato or in a burrito salad bowl for an even healthier take. Ingredients 2 tbsp olive oil or ghee 2 onions

Overnight Oats

I love to make a bit batch of these at the beginning of the week in little mason jars that I can just grab in the morning on my way to work. The addition of the seeds and nuts give the oats a protein and fibre boost, and some coconut or nut butter provides some nourishing fat to keep you full until lunch. Serves 2 1 cup rolled gluten free oats 1 tbsp seeds (pepitas or sunflower) 1 tbsp chia seeds 1/2 cup nut mylk (almond/rice/coconut milk or coconut water) 1 tbsp coconut or sheeps milk yoghurt, unsweetened ½ teaspoon ground cinnamon/vanilla/orange rind Serve- 1 tbsp sliced seasonal fruit such as kiwi /berries/grated apple/ or tsp ABC nut butter/coconut yoghurt for low sugar option. Top wi

Supercharged Protein Balls

Bliss balls are now a popular healthy snacking option, but many store bought ones are mainly dates or dried fruit and therefore high in sugar. I've replaced the dried fruit in the recipe for a refined sugar free protein packed hit. You can play around with spices and supercharged powders for a variety of flavours. 1 cup mixed seeds (such as pepitas & sunflower) 1/2 cup chia seeds 2/3 cup nut butter (almond/cashew/brazil) Spices- tsp ground cinnamon or vanilla/tbsp raw cacao powder Supercharge- tbsp maca powder, matcha powder, greens powder (spirulina/wheatgrass), protein powder Optional- 1/2 cup gf oats, buckwheat grouts, quinoa flakes, coconut flour- just add more liquid if using these pinc

Summer Rice Paper Rolls

Rice paper rolls are a great gluten free alternative to wheat wraps, and handy for make ahead lunches. I always keep a pack of rice wraps in the fridge to have on hand to wrap up leftovers or when I'm craving something seemingly more substantial than a salad. Serves 1 4 small rice paper wrappers 1/4 cup shredded cabbage or iceberg lettuce 1/4 cup beansprouts, trimmed 1 small carrot, peeled, grated 1 medium Lebanese cucumber, peeled into ribbons 1 medium avocado, sliced Protein-marinated sliced tempeh/salmon/chicken/tuna Dressing tbsp tahini or ABC nut butter tsp miso paste, tsp brown rice vinegar 1/2 tsp tamari Pour warm water into a bowl until half full. Dip in one rice paper, swirl for 20s

Lemon & Garlic Roast Chicken

This is a Donna Hay inspired recipe- she can do no wrong when it comes to the classics in my eye! Ingredients 1 whole free range/organic chicken, rinsed & patted dry 50G unsalted butter 2 tbsp chopped thyme 4 whole garlic bulbs 2 sprigs bay leaves 2 lemons, halved sea salt & cracked pepper Vegetable selection- root vegetables such as sweet potato, carrots & pumpkin work best 1/2 cup stock 1/2 cup white wine Instructions Preheat oven to 160°C (350°F). Mix to combine the butter, chopped thyme, salt and pepper and set aside. Carefully loosen the chicken skin with your fingers and push the butter mixture under the skin. Place half the bay leaves and half the lemon inside the cavity and secure t

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