Recipes

FLAXSEED PUDDING PARFAIT
7 ingredients · 35 minutes · 19 servings

Ingredients:

  • 4 3/4 cups Ground Flax Seed
  • 3 1/8 tbsps Cinnamon
  • 9 1/2 cups Unsweetened Almond Milk
  • 2/3 cup Maple Syrup
  • 19 cups Unsweetened Coconut Yogurt
  • 4 3/4 cups Raspberries
  • 2 1/3 cups Pecans (crushed)

 

Method:

  1. In a bowl, whisk together the ground flaxseed, cinnamon, unsweetened almond milk, and maple syrup. Let sit for 30 minutes, up to overnight.
  2. To make the parfaits, set out glass cups or mason jars. Layer in the coconut yogurt and flaxseed pudding in separate layers.
  3. Top the parfaits with raspberries and pecans. Enjoy!

Notes:

  1. Leftovers – Refrigerate in an airtight container for up to five days.
  2. Nut-Free – Use pumpkin seeds or hemp seeds instead of pecans.
  3. More Flavor – Add vanilla extract or a variety of berries.

 

GINGER CILANTRO SALMON BURGERS
7 ingredients · 30 minutes · 2 servings

Ingredients:

  • 227 grams Salmon Fillet (skinless, cut into 1/2- inch chunks)
  • 1/4 cup Cilantro (finely chopped)
  • 1 tbsp Ginger (peeled and finely grated)
  • 2 tsps Coconut Aminos
  • 1 tsp Sesame Oil
  • 1 tsp Lime Juice
  • 1 tbsp Avocado Oil

 

Method:

  1. Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.
  2. Meanwhile, in a large mixing bowl combine the cilantro, ginger, coconut aminos, sesame oil and lime juice. Set aside.
  3. Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not a puree. Fold the chopped salmon into the cilantro and ginger mixture.
  4. Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.
  5. Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately and enjoy.

Notes:

  1. Leftovers – Refrigerate in an airtight container for up to 2 days.
  2. Serving Size – One serving is equal to one salmon burger.
  3. More Flavor – Add minced garlic, honey, lime zest, red pepper flakes or hot sauce to the burger mixture.
  4. Serve it With – Leafy greens topped with extra lime juice, chopped cilantro, sesame seeds, and sliced avocado.
  5. No Coconut Aminos – Use tamari or soy sauce instead.
  6. No Avocado Oil – Use extra virgin olive oil or coconut oil instead.

 

SLOW COOKER CHICKEN SOUP
8 ingredients · 6 hours · 6 servings

Ingredients:

  • 1 Yellow Onion (diced)
  • 4 stalks Celery (diced)
  • 3 Carrot (medium, chopped)
  • 1 tbsp Rosemary (fresh)
  • 227 grams Chicken Breast (boneless, skinless)
  • 454 grams Chicken Thighs (boneless, skinless)
  • Sea Salt & Black Pepper (to taste)
  • 6 cups Water (or broth)

 

Method:

  1. Add all ingredients to the crock pot and cook on low for 6-8 hrs.
  2. Once chicken is cooked through, transfer it to a large bowl and shred it with two forks. Return the shredded chicken to the crock pot and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.

Notes:

  1. Leftovers – Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months. Omit pasta and potatoes if you plan to freeze.
  2. More Carbs – Add chopped potatoes or cooked rice/pasta. You can also mix in raw pasta about 15 minutes before serving.

 

 

                                                                                                                                                           RED CURRY SALMON & VEGGIE FOIL PACKETS

Ingredients (serves 4)

  • 4 cups Bok Choy (baby, halved)
  • 2 Red Bell Pepper (sliced)
  • 454 grams Salmon Fillet
  • 1/2 cup Organic Coconut Milk (from the can)
  • 2 tbsp Lime Juice
  • 1 tbsp Thai Red Curry Paste
  • Sea Salt & Black Pepper (optional)

Method:

  1. Preheat the oven to 375ºF (190ºC).
  2. Cut large pieces of aluminum foil big enough to form a packet. You’ll need one per serving. Divide the bok choy, bell peppers and salmon fillets equally between the foil pieces.
  3. In a small mixing bowl, whisk together the coconut milk, lime juice and red curry paste. Spoon the curry sauce over top of the fish and vegetables. Fold the foil to tightly seal each packet. Carefully transfer the packets to a baking sheet.
  4. Bake for 20 to 25 minutes, or until fish flakes easily and is cooked through.
  5. To serve, transfer the contents of the packets to a plate and season with salt and pepper. Enjoy!Notes:
  • No Foil Use: Parchment paper instead.
  • Serve it With: Enjoy on its own or with brown rice, quinoa or cauliflower rice.
  • Likes it Spicy: Add extra curry paste, red pepper flakes or hot sauce.
  • More Flavor: Add chopped basil or cilantro as a garnish.
  • No Salmon: Use cod or haddock fillets instead.
  • Make it Vegan: Use tofu instead of fish.
  • Leftovers: Refrigerate in an airtight container for 2 days.

CHICKEN BONE BROTH

Ingredients:

  • 1 whole organic chicken
  • 2 chicken feet for extra gelatine (optional)
  • 2 litres filtered water
  • 2 tblsp. apple cider vinegar
  • 2 tblsp. lemon juice
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • Celtic sea salt and pepper, to taste
  • 100g flat-leaf parsley
  • 2 garlic cloves, crushed

Method:

  1. Put the chicken and chicken feet in a large stainless-steel stockpot with the water, apple cider vinegar, lemon juice, onion, celery and salt and pepper. Bring to the boil over medium heat, skimming off any foam that rises to the top. Reduce the heat to the lowest setting, then cover and simmer for 2 hours.
  2. Remove from the heat, remove the chicken from the pot and take the meat off the bones, reserving the bones and setting aside the meat for another use.
  3. Return the bones to the pot and simmer over very low heat for 4-6 hours, checking from time to time and adding a little more filtered water if necessary. Ten minutes before removing from the heat, add the parsley and garlic.
  4. Remove the bones with a slotted spoon, strain the broth into a large bowl, and refrigerate until fat congeals on top. Skim off the fat and store the broth in an airtight container in the fridge or freezer, or freeze in ice-cube trays.
  5. Enjoy!

PEAR SPICED OVERNIGHT OATS

Ingredients:

  • 1/2 cup Plain Kefir
  • 1/4 cup Water
  • 1/2 cup Oats (rolled)
  • 1 1/2 tsps Raw Honey
  • 1/4 tsp Cinnamon
  • 1/4 tsp Ground Allspice
  • 1 1/2 tsps Chia Seeds
  • 1/2 Pear (sliced and divided)
  • 1 tbsp Tahini

Method:

  1. In a large bowl, combine the kefir, water, oats, honey, cinnamon, allspice, chia and half of the sliced pear. Cover and refrigerate overnight.
  2. In the morning, divide into bowls or individual containers and top with tahini and the remaining pears. Enjoy!

 

 

 

 

BROWN LENTIL & VEGETABLE SOUP

Ingredients:

  • 1 tablespoon olive oil
  • 2 carrots, peeled, diced
  • 2 zucchini, diced
  • 2 sticks celery, diced
  • 1 brown onion, finely chopped
  • 400g can diced tomatoes
  • 2 cups Campbell’s Real Stock Vegetable
  • 400g can brown lentils, rinsed, drained
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1 lemon, quartered
  • 4 crusty wholegrain rolls, to serve

Method:

  1. Heat oil in a large saucepan over medium-high heat. Add carrots, zucchini, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
  2. Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are soft.
  3. Add lentils to soup. Cook for 5 minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and squeeze lemon juice. Season with freshly ground black pepper. Serve with lemon wedges and bread rolls.

 

 

POMEGRANATE & FIG SALADBeauty-Boosting-Salad-With-Fig-Orange-+-Pomegrante1-652x978

Ingredients:
Serves 4

  • 150 g baby spinach leaves
  • 80 g micro-green salad mix (or other green sprouts)
  • 4 figs, cut in half
  • 1 pomegranate
  • 1 orange, peeled and sliced
  • 80 g goats feta
  • 1 tablespoon pistachio nuts, chopped
  • few sprigs of fresh thyme

Pomegranate Dressing

  • 2 tablespoons pomegranate molasses
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 2 tablespoons cold pressed olive oil

Method:

  1. Toss spinach and micro-salad greens into a large serving bowl.
  2. Arrange the figs and slices of orange through the salad.
  3. Remove the seeds from the pomegranate and scatter over and through the salad.
  4. Combine all the ingredients for the salad dressing and drizzle over the salad.
  5. Serve and enjoy

 

 

 

 

 

 

 

 

 

 

 

HEALTHY FRUIT MINCE PIES:

Fruit-Mince-Pies-healthy-chef

Fruit mince:

  • 500 g (17  1/2 oz) apples, finely diced with the skin (golden delicious, pink lady) are naturally sweet and delicious
  • 250 g (8  3/4 oz)  raisins
  • 100 g (3  1/2 oz)  cranberries or sun-dried cherries
  • ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 orange (you will need the zest from ½ orange)
  • 500 ml (2 cups / 17  1/2 fl oz)  fresh apple juice
  • 1 teaspoon vanilla bean paste or extract

Method:

  1. Combine the apples, raisins and cranberries into a pot.
  2. Add the apple juice, cinnamon, nutmeg, ginger, vanilla and the zest from 1 orange.
  3. Cover the pot and simmer over a gentle heat for 30 minutes, making sure to stir every now and then.
  4. Make sure not to boil too fast, just a slow gentle simmer. Add more apple juice if need to keep the mixture plump and moist then simmer for another 30 minutes.
  5. Turn off the heat and allow to cool.
  6. Now at this stage your fruit mince will be ready to enjoy – but for those who want to add that festive cheer, you can stir through a generous splash of calvados (apple brandy). Your fruit mince is now ready and it’s delicious made into pies, tarts or folded into Christmas Baked muffins

Almond short crust

  • 2  1/2   cups (250g / 8  3/4 oz) almond meal or ground almonds
  • 2 tablespoons honey, organic maple syrup or rice syrup
  • 30 ml / 2 tablespoons, macadamia or light olive oil, almond oil, melted butter or cold pressed coconut oil
  • 1 egg
  • 1 teaspoon vanilla bean paste or extract
  • 200 g ( 7 oz) Fruit mince pie filing, enough for 10 pies

Method:

  1. Combine almond meal, honey, oil, vanilla and egg into a large bowl.
  2. Mixby hand until you form a soft dough.
  3. Add a splash of water if needed to form into a soft dough.
  4. Roll out carefully between 2 sheets of baking paper and cut into circles, large enough to to cover the base and sides of your tart shells.
  5. Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
  6. Filllined tart shells with 1 tbsp of the fruit mince.
  7. Roll out rest of the pastry and cut out in the shape of stars.
  8. Arrange stars over the top of the mince pies.
  9. Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
  10. Cool completely before turning out of the tin.

 

Call Now
Directions