Ingredients: Serves 2 300 g (10 1/5 oz) leek, sliced 1 teaspoon olive oil 2 zucchinis, chopped 4 shallots, diced 100 g (3 1/2 oz) spinach, washed and chopped pinch of sea salt and white pepper 2 tablespoons parsley, chopped 5 free range eggs 80 g (2 3/4 oz) Persian feta Method: Preheat your oven
Ingredients: 60 g/2.1 ozs coconut flour 1/4 teaspoon baking soda 15 ml vanilla essence 1 tablespoon 15 ml extra virgin coconut oil melted + extra to grease the pan (1 tablespoon) 4 eggs 1 cup full-fat canned coconut milk – mini 18g fat/100g 1/4 teaspoon salt 1 1/2 teaspoon guar gum – not optional! Method:
Ingredients: 1 cup of basil leaves, loosely packed 1/4 cup of pine nuts 1/4 cup grated Parmesan cheese 1 clove of garlic A pinch of salt 1/2 cup Extra Virgin Olive Oil Method: In a food processor add first 5 ingredients except the olive oil. Pulse a few times to coarsely chop. Turn the food
Ingredients: Serves 2 2 cups broccoli florets 2 celery stalks, finely diced 1 onion, finely diced 2 garlic cloves, crushed 1 cup greens (kale, spinach, beet greens or any other available) 1 parsnip, peeled and finely chopped 1 carrot, peeled and finely chopped 2 cups filtered water or low sodium vegetable broth ½ Tsp sea
Ingredients: 1/4 cup sticky rice 1/4 cup jasmine or basmati rice 3 cups of water/ chicken stock 1 Tbsp of ground ginger 1 cube of chicken stock (omit if using stock) 2 Tbsp of Chinese wine or dry sherry 4 or 5 pieces of chicken livers 2 medium shallots 1 cup of shiitake mushrooms 1
Ingredients: 1/4 cup Lavender buds 1/2 cup Chamomile flowers 1/4 cup Dried orange peel 2 Tbsp Rose petals Raw honey Coconut or pastured, raw milk Instructions: Mix all herbs gently together and store in a glass jar. To brew, heat water to boiling and pour over herbs. Use 2 teaspoons of the herbs per 8
Ingredients: 1 Tsp coconut sugar 1 frozen banana 1 handful frozen or fresh berries Half a Tsp cinnamon 1 handful spinach leaves 1 cup of your choice of milk* Daily dose of Olive Leaf Extract (liquid) *Add more or less milk/water depending on preferred consistency Method: Blend all ingredients together until
Ingredients: 453 g grass-fed beef liver (or pasture-raised chicken liver) 1 Tbsp arrowroot powder 4 Tbsp ½ stick butter (from grass-fed cows) 1 medium onion, sliced ½ tsp salt ½ tsp dried thyme pinch of black pepper 4 oz heavy whipping cream (ideally from grass-fed cows) Method: With a paper towel, pat any excess moisture off the liver. Sprinkle with salt, thyme, pepper, then the arrowroot powder (arrowroot
Ingredients: 1 Tbsp coconut or olive oil ½ cup chopped shallot (2 shallots, or ½ an onion) 2 Tbsp chopped, peeled turmeric 2 Tbsp chopped, peeled ginger root 4 garlic cloves, rough chopped 1 pint fresh carrot juice (2 cups) or use 2 cups veggie or chicken stock 2 cups water 450g / 1 lb
Ingredients: 2 tablespoons olive oil 2 leeks, sliced 6 sprigs thyme 4 bay leaves ½ cup French green lentils 1 bunch Tuscan kale, washed and finely sliced 100g (3.5 ozs) baby spinach leaves 4 cups water Generous pinch of sea salt and pepper Goddess Pesto 1 bunch basil, washed and roughly chopped 1 bunch parsley,
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Suite 216, 40 Yeo Street, Neutral Bay NSW 2089
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