Recipes

1/4 cup coconut oil 3 tbs unsweetened cocoa powder 1/4 tsp vanilla extract 2-4 tbs. low-fat half and half (or milk) 1/8 tsp. cinnamon Dash of salt Stevia to taste (you can substitute xylitol <which I prefer in this recipe> if you have access to it) 10 teaspoons of fresh peanut butter (1 teaspoon per […]

2 T salt 1 large eggplant, sliced into 1cm rings 1 1/2 C almond meal 2 eggs 1 can organic tomato paste 1 T Italian seasoning 1 C water 2 C mozzarella cheese, shredded 1/2 C Parmesan, shredded DIRECTIONS Preheat oven to 180̊C Salt both sides of eggplant slices and allow to drain in a

100g chicken breasts cubed 3 cups chicken broth 1/2 cup heavy cream 100g chopped green chillies 1 medium red bell pepper finely chopped 1/2 cup white onion finely chopped 2 tbsp ground cumin 1 tsp dried oregano 1 tsp garlic minced 1/2 tsp sea salt FOR SERVING: Avocado 1/4 a small avocado, sliced, per serving

1 head green cabbage medium sized 100g lean mince 2 tbsp onion minced 2 tbsp tomato paste 1 cup chicken broth 2 tbsp canned diced tomatoes 1/16 tsp powdered stevia 3/4 tsp salt 1 egg white 1/2 tsp vinegar 1 tsp lemongrass freshly minced 1 tsp dried oregano 1 cup mushrooms finely diced DIRECTIONS Preheat

100g – Strawberries 1 cup – Cold Water 2 tsp. – Stevia DIRECTIONS Smash strawberries in bowl, add water and stevia, Mix together thoroughly. On Medium heat bring mixture to a boil, stirring constantly. Reduce heat to low and simmer for 2-3 minutes. Pour into jars, allow to cool and then cover. Can be stored

1 ripe spanspek 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/4 cup fresh mint leaves, packed 2 cups ice Fresh mint sprigs Lime rounds DIRECTIONS Slice the spanspek in half. Remove the seeds and discard. Scoop the spanspek flesh from the skin. Add the spanspek, orange juice, lime, mint, and ice to

2 large English cucumbers cut into chunks 1 cup freshly squeezed lime juice (8-10 limes) 2/3 cup xylitol 10-15 fresh mint leaves 1 piece fresh ginger (1-2 inches) 4 cups water, divided DIRECTIONS Prepare all the ingredients and place in a blender jar. Add 2 cups water. Cover and blend until the mixture is very

FOR THE BASIC VINAIGRETTE 50ml water 15ml vinegar 5ml wholegrain mustard 5ml liquid stevia Handful of parsley, chopped FOR THE SALAD 50ml coconut oil, melted 4 nectarines, halved and pips removed 4-6 big baby marrows, sliced into thin ribbons 100g Feta cheese, crumbled Handful rocket DIRECTIONS For the basic vinaigrette, whisk together all the ingredients

Juicy Cubed Steak. 1kg Thick Cut Steak with all visible fat removed [sirloin, fillet or rump] Salt & Pepper A head of garlic, cut in half Coconut Oil 8 skewers (2 skewers per steak) Kitchen string For the chimichurri 1/2 cup fresh flat-leaf parsley, finely chopped 1/2 cup fresh coriander, finely chopped 2 tbsp. fresh

For the Fish 2 x 400g fresh trout (scaled, cleaned and gutted) Salt and freshly ground black pepper, to season 2 Tbsp coconut oil, softened 1 bulb fennel, thinly sliced and tops set aside Zest and juice of 1 lemon 1 lemon thinly sliced For the Salad 2 pears, ripe but firm and very thinly