September

Sept 21st: Paleo Carrot Cake

Sept 21st: Paleo Carrot Cake

Ingredients: 40g coconut flour 80g ground almonds pinch of salt 1/2 tsp bicarbonate of soda 1 tsp baking powder 1 tsp mixed spice 1/2 tsp cinnamon 30g dessicated coconut 2 eggs 60g olive oil 60-80g maple syrup 30g molasses 1 tsp vanilla zest of 1 […]

Sept 22nd: Slow Roast Pork Belly

Sept 22nd: Slow Roast Pork Belly

Introduction We have gone for an Asian spice to our pork belly recipe but you can alter the spicing for your menu – go for a simple salt rub, or a marinade with lemon zest, thyme and garlic.   Ingredients: For the rub 1 kg […]

Sept 23rd: Banana & Blueberries Smoothie Bowl

Sept 23rd: Banana & Blueberries Smoothie Bowl

Serves 1 Ingredients: 1 frozen chopped banana 2/3 dates (preferably medjool but if using a different variety you may want to soak them for 2/3 hours in warm water to soften) 1 tbsp. of almond butter 100ml almond milk Handful of frozen blueberries 1 tbsp. […]

Sept 24th: Roasted Balsamic & Sage Tomatoes

Sept 24th: Roasted Balsamic & Sage Tomatoes

Introduction Any variety of tomato can be used for this recipe, just so long as they’re ripe. Cherry and baby plum tomatoes can be left whole, larger tomatoes should be quartered. Try mixing different varieties for contrasting texture and flavour. As with most things in […]

Sept 25th: Crockpot Curry

Sept 25th: Crockpot Curry

Serves 4 Ingredients: 2 sweet potatoes, chopped 1 head of cauliflower, chopped 1 can of coconut milk 3 tablespoons curry paste, red or yellow 1 small yellow onion, chopped ½ head of cabbage, chopped into ribbons   Method: Toss everything into the crockpot and cook […]

Sept 26th: Roasted Vegetables

Sept 26th: Roasted Vegetables

Introduction This simple recipe can be tailored throughout the year to suit the seasons. Virtually any vegetable can be used, from squashes and brassicas during the winter months, to tomatoes and fennel in the summer. The recipe here uses a classic ratatouille mix, just roasted […]

Sept 27th: Chicken Wrapped In Bacon

Sept 27th: Chicken Wrapped In Bacon

Introduction A simple but delicious lunchtime or evening dish. As with all simple dishes, quality of ingredients is key: use good, organic, free-range chicken and an organic dry-aged bacon, which will crisp up wonderfully. Chicken breasts are the obvious choice for a one-per-portion serving, but […]

Sept 28th: Oven Baked Bananas

Sept 28th: Oven Baked Bananas

Ingredients 1 banana per person Cinnamon Nutmeg Clarified butter/ghee Cashew or almond butter   Method: Preheat the oven to 180 degrees Celsius. Chop the banana up and place in an ovenproof dish. Sprinkle with a little cinnamon and nutmeg (optional). Dot with clarified butter/ghee. Bake […]

Sept 29th: Orange Cream Smoothie

Sept 29th: Orange Cream Smoothie

Ingredients: 1 ½ cups dairy free milk 1 cup spinach 4 mint leaves 1 orange ½ avocado Dash of ginger   Method: In a blender, add all of the ingredients in the order they are listed. Blend until smooth. If you want your smoothie to […]

Sept 30th: Miso Soup

Sept 30th: Miso Soup

Serves 4 Ingredients: 5 cups water 1 strip kombu, hijiki or other sea vegetable (available at natural food stores and Japanese grocery stores) 1 cup Swiss chard, kale, or other greens, chopped ½ cup sliced carrots 5 teaspoons miso of your choice   Method: Rinse […]