Recipes

  1. Broccoli chicken zoodles

    August 24, 2016

    This is such a delicious dish especially for those that love creamy pasta dishes, but this has all the goodness of whole foods and none of the starchy creaminess of the real thing.

    Ingredients:
    2 broccoli heads – chopped
    4 zucchini (can be mixed in parsnip, carrot, beetroot etc)
    1/2 cup of coconut cream or chicken broth
    300g organic chicken (thigh or breast)

    Method:
    Steam the broccoli and once cooked blend it with the chosen liquid
    In the time the broccoli is steaming, cook the chicken and spiralise the zuccini
    Mix the broccoli sauce, chicken and zoodles all together, season with salt, pepper and fresh herbs.

    Serves 2

  2. Chicken Curry

    August 24, 2016

    This hearty Chicken Curry is perfect for those cold evenings where you want something nourishing.  It is super beneficial for detoxing as well with the combination of spices and vegetables used.

    Ingredients:

    500g Organic chicken thighs diced
    1 Tbsp Cumin Seeds
    2tsp ground coriander
    1 tsp turmeric
    3 onions sliced
    4 garlic cloves crushed
    1 Tbsp grated ginger
    2 large handfuls of spinach leaves
    1 large tomato chopped
    400ml coconut milk (either handmade or use coconut cream and water to get your desired consistency)

    Method:

    In a fry pan heat the onion, garlic and ginger until translucent.

    Move to one side of fry pan then add the spices to heat through then mix in with onion mixture.

    Add the chicken and brown it then add in the rest of the ingredients. Bring to the boil then simmer for 30 minutes or so until the chicken is completely tender.

    Serve with cauliflower and broccoli rice.

    Serves 3-4

  3. Green Smoothie Recipe

    August 22, 2016

     

    Basic Green smoothie

    • 1 frozen banana
    • 1/3 cup frozen mango/ 1 kiwifruit/1/2 green apple
    • 1/2 avocado
    • Handful leafy greens  – kale, silverbeet, spinach, mesclun, lettuce etc
    • 1 stalk of organic celery or 1/4 cucumber
    • dash coconut cream
    • 1 serve vanilla protein
    • sprinkle chia seeds or LSA
    • 1 Tbsp gelatine
    • 1 serve nuzest good green stuff

    Base of water or coconut water

     

    Black forest smoothie

    • 1 cup frozen mixed berries
    • 1/2 avocado
    • 1 Tbsp.  pumpkin and/or sunflower seeds
    • Handful leafy greens – kale, spinach, silverbeet, lettuce, etc
    • 1 TBSP almond butter
    • 1 TBSP gelatine
    • 1 serve nuzest good green stuff
    • dash of coconut cream
    • 2 TBSP cacao powder
    • 1 serve chocolate protein powder

    base of water or coconut water

    Savoury green smoothie

    • 4 stalks of organic celery with leaves, chopped
    • (Otherwise use silverbeet stalks with leaves)
    • ½  ripe avocado
    • 1 medium cucumber, with skin, chopped
    • handful of leafy greens i.e. kale, spinach, silver beet leaves, lettuce etc
    • Juice from 1 lemon
    • Handful of parsley and/or mint
    • 1 kiwifruit or green apple
    • Pinch Celtic sea salt salt

    base of water or coconut water

  4. Slow Cooking Goodness

    July 27, 2015

    Slow Cooked meals in the winter is definitely my favourite way of eating, not only because it is super convenient, but more importantly it tastes so delicious and is so nourishing.  Here are 2 of my favourite slow cooked meals that I am loving this winter:

     

    Slow Cooked BBQ Short beef ribs

    500g Short beef ribs
    1/2 cup BBQ (see below to make your own)
    1/2 cup red wine
    1/2 cup beef stock

    BBQ sauce (from Pete Evans Family Cooking)

    100g Tomato Paste
    3 Tbsp Apple Cider Vinegar
    2 Tbsp Dijon Mustard
    4 Tbsp Honey
    1/2 tsp paprika

    160 ml tamari
    2 crushed garlic cloves
    pinch ground cinnamon
    salt and pepper

    Add all ingredients to a saucepan and bring to boil.  Turn heat to low and simmer for approx 15 mins, stirring occasionally.
    Place ribs in slow cooker or baking tray if not cut
    Pour sauce over
    Cook on high slow cooker or at 180C in the oven in a covered baking tray for 6 hours
    Every 2-3 hours respoon the sauce to cover the ribs

    Serve with a beautiful vegie mash.

    Lamb Curry

    500g Diced Lamb
    1 tin of Ayam Coconut Cream
    1 tsp each Cumin, Coriander, Tumeric, Curry Powder
    Pinch of cayenne pepper if you want the extra kick
    1 onion chopped
    3 garlic cloves crushed

    Brown all the meat and place in the slow cooker
    Saute Onion until transparent, add the garlic
    Mix in the spices and stir through
    Add in the coconut cream and let it simmer until everything is mixed through.
    Pour sauce over the meat and stir through
    1 hour before serving you can add through some vegies if you wish

    Serve with Cauliflower Rice

     

    What are your favourite slow cooked recipes?

    x

     

  5. Smoothie Recipes

    January 29, 2014

    Some of you are seasoned smoothie drinkers, and for others drinking and using protein powder is a whole new world.

    Here are a couple of different options for you for some smoothies.  The beauty of making smoothies is they can be so versatile.  Once you have the hang of it you won’t need to worry about recipes you will just become creative with whatever fruit and vegies and fats you have available to keep the variety and excitement in.

    Green Smoothie:
    Water
    Vanilla protein powder
    Handful of spinach/kale
    1/2 avocado
    1 kiwi
    1 TBS of LSA or nut butter
    coconut milk
    1/2 banana

    Power Packed smoothie:
    Water/Coconut water
    Protein powder
    1/2 avocado
    handful frozen blue berries
    handful spinach/kale
    1 TBS LSA, nut butter or chia seeds
    1-2 tsp good green stuff
    1 TBS coconut oil
    1 TBS cacao powder or cacao nibs

    Hope these help to start with, I will load more up over the coming weeks for more ideas.

  6. Stock

    June 17, 2013

    Its certainly the weather for Slow cooked meals.  One of the key ingredients in making slow cooked casseroles is a good stock.  Making your own is the best way to ensure amazing flavour, as well as avoiding all the nasty chemicals/sugar that is added to store bought stocks.  Follow this recipe for your home made chicken stock and this will keep you going for a while.  Keep in containers in the fridge/freezer, or in ice cube trays if less is needed for certain meals.

    Basic Chicken Stock

    Ingredients
    1 whole chicken
    2 litres of filtered water
    2 tablespoons freshly squeezed lemon juice
    1 large onion chopped
    3 celery sticks chopped
    2 cloves garlic
    1 bunch parsley
    1 bunch rosemary
    1 bunch thyme
    2 bay leaves
    Sea salt and pepper to taste

    The How To
    Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs
    Bring to a boil, and remove foam that rises to the top
    Reduce heat, cover and simmer for 6 hours
    Remove whole chicken with a slotted spoon
    Remove chicken meat from the carcass and reserve for other meals
    Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals
    Skim off fat and place stock in a jar or covered container in your refrigerator

     

    *Lee Holmes, Supercharged Food

  7. Coconut Yogurt

    January 28, 2013

    Missing yogurt? Try making your own coconut yogurt:

    Ingredients:
    Flesh of 1 young coconut
    1/2 cup raw cashew nuts, unsalted
    1/3 cup coconut water
    1 tsp maple syrup
    pinch of salt

    Method:
    1. Open the coconut, drain the water and reserve 1/3 cup
    2. Scoop out the flesh using a spoon
    3. Combine the coconut and water with the cashews, maple syrup and salt to taste.  Blend until the mixture is smooth.

  8. Moroccan Chicken Tagine

    November 12, 2012

    A really simple dish that tastes amazing, and even better the next day.  If you have time, let this one sit for at least a day as the marinating really does make all the difference to the taste.  I also add through this any vegies i have lying in the fridge that need using up to increase the nutritional density of the dish. A tasty dish for whatever weather as it is light but also has the spice to warm you up.  Served with a fresh rocket, orange and date salad is delish.

    Ingredients:

    2 tsp ground ginger
    1tsp ground cinnamon
    1 ½ tsp ground turmeric
    2 tsp paprika
    ½ tsp cayenne pepper
    450g boneless and skinless chicken pieces, cut into chunks
    2 tbsp olive oil
    1 large onion, grated
    1 garlic gloves, crushed
    10g ready to eat dates cut in half
    25 g flaked almonds
    1 tsp clear honey
    ½ tsp saffron strands soaked in water
    300m fresh chicken stock
    400g can chopped tomatoes
    2 tbsp chopped mixed fresh coriander and parsley

     

    Method:

    Preheat the oven to 150C.  Place the ginger, black pepper, cinnamon, turmeric, paprika and cayenne in a small bowl and mix to combine, then tip half into a large bowl.  Add the chicken pieces and toss until evenly coated.  Cover with cling film and chill overnight if time allows.

    Heat a large casserole dish and add half of the olive oil.  Tip in the chicken and cook over a fairly high heat until evenly browned, then tip on to a plate.  Add the remaining olive oil to the casserole and stir in the remaining spices and the onion, then cook for 6-8 minutes, stirring occasionally.  Stir in the garlic and continue to cook for 2-3 minutes or until the onion is softened but not browned, stirring constantly.

    Return the browned chicken pieces to the casserole with the dates, almonds, honey, saffron mixture, chicken stock and chopped tomatoes.  Bring to the boil, then transfer to the oven and cook for 1 hour until the chicken is completely tender but still holding its shape and the sauce has thickened.  To serve, transfer the chicken to a tagine or large dish and sprinkle over the coriander and parsley.

  9. Green Smoothie

    September 3, 2012

    With Spring time now here, it is the season for detoxing and spring cleaning.  Working on a detox regime over September/October is a great idea to blow out the cobwebs of stodgy winter and get you prepared and feeling well for Summer.  The best foods we can use to detoxify our system are our green leafy vegies.  This will gently work on all our detoxification systems to start the cleansing process.

    There are plenty of ways to do a proper detoxification process to really stimulate Liver, kidneys, digestion, lymphatic systems and if this is something you are interested in have a chat to Taz to get you started.

    Green Smoothie

    400ml purified water
    2 handfuls spinach
    2 stalks celery (organic)
    some fresh herbs such as parsley, coriander and mint
    1/2 avocado
    1-2 kiwi fruit
    squeeze of lemon or lime

  10. Feeling like some sweet treat, but with out the guilt or nasty processing, sugar and chemicals?

     

    Homemade Cashew Nut Chocolate

    Ingredients

    1/2 cup raw organic cacao powder
    1/2 cup organic coconut oil or coconut butter
    5 mls vanilla essence
    2 TBS tbs almond butter
    16 drops liquid stevia plus 1/2 tsp powdered stevia (sweeten to your taste with more or less stevia, do a taste test before freezing).
    1/2 cup crushed cashews
    Melt cacao and coconut butter/oil over boiling water add additional ingredients and stir until smooth

    Place in a shallow muffin pan and freeze for 30 minutes.