1. Cleansing Broccoli Soup

    July 16, 2012

    In winter we don’t tend to feel like Green smoothies as much as in Summer as we are already feeling cold, and more cold food in our system isn’t really a winter warming treat regardless how yummy they are.  Changing things up for a seasonal approach to nutrition is essential to good health.  Swap out the smoothie for a nourishing green soup, the vegies are different, there isn’t fruit (which is a good thing to reduce the sugar content) and we can add immune boosting foods such as onion and garlic.

    Just one serve of broccoli soup reduces the risk of cancer, so imagine the possibilities of cellular health if we have a serving of broccoli soup each day …
    Without being specific on amounts, creating a soup with the following ingredients:

    Organic Celery
    Dash of chilli

    Add all the vegies to boiling water, once cooked blend until smooth. Depending on how much you made, freeze portions sizes to have some as a snack daily.



  2. Paleo Pizza Crust

    July 3, 2012

    With the cold months now well and truelly upon us, it is easy to want comfort food.  Typically when we think comfort food, we revert back to convenience, high starch, high fat food.  We know this is absolutely not the best thing to be indulging in over the winter, as not only are we likely not exercising as much, but due to the reduced sunlight exposure and vitamin D decrease, we also feel more lethargic and apathetic.  Eating starchy, processed foods is only going to fuel that state and start a downward spiral which before you know it will carry you through winter.  How often do we hit September and think, jeepers I have a lot to work on before summer? Don’t let that be you this year, work hard through winter on fuelling your body with nutritious, nourishing and comforting foods that aren’t going to wreck the waistline, emotional state and cellular health.

    Comforting foods can always come in alternatives.  Try this pizza crust recipe to replace the typical pizza.  Use wholesome toppings, ie your favourite meat, vegies and a good spread ie pesto or good quality tomato base.

    Paleo pizza recipe

    Serves 4
    Crust ingredients

    ½ cup coconut flour;
    1 cup almond meal;
    1 tsp baking powder;
    2 tsp garlic powder;
    4 eggs;
    3 tbsp extra-virgin olive oil;
    ½ cup coconut milk;


    Preheat your oven to 190C.

    Always begin your pizza making by preparing the crust. This is necessary for this recipe, as the crust requires some cooking time without the toppings.

    In a large bowl, combine the coconut flour, almond meal, baking powder and garlic powder.

    Using a whisk to eliminate any clumping, start mixing in the wet ingredients. I usually continue to whisk as I do this, because it helps prevent the dry ingredients from clumping. You will reach a point when your whisk becomes useless and your hands are necessary, generally when the mixture starts forming a batter.

    The batter will seem quite soft and much different in texture than the usual pizza dough, but once cooked it will take the right form.

    On a well greased and rimmed pizza pan, pour in the batter and spread it until it’s covering the complete surface. It’s important to use a rimmed pan so the batter doesn’t spill off.

    Throw just the crust in the oven and allow it to bake alone for 15-20 minutes.

    Prepare the toppings, and once the crust is cooked, add toppings and bake for another 10 minutes.

  3. In a big glass jar:
    ½ the mixture to contain:
    unsweetened shredded coconut
    raw walnuts
    sliced almonds and/or almond meal
    raw pepitas (shelled pumpkin seeds)

    Other half to contain:
    Chia seeds

    Optional extras:
    Scoop of protein powder added in after cooking


    Make in bulk to save time and store in a big glass jar.

    Each night take your serving amount out 4-5 heaped TBSP and soak in water over night to activate the nuts and seeds.

    In the morning add mixture and either water/coconut milk/almond milk or combination of all three in hot saucepan.  Mixture will be cream cheese like consistency from soaking.  Stir liquid in to mixture, once at boiling turn off heat and cover and let steam cook for another 5 minutes.  Add more liquid if desired.

    You can play with the consistency of the porridge by grinding the nuts and seeds to create a more powder like consistency.
    Serve with some yogurt, stewed fruit and more cinnamon if you choose.

  4. Ingredients:


    2 tablespoons extra virgin olive oil

    1 large onion, chopped

    2 garlic cloves, crushed

    1 celery stalk, chopped

    500 g  lean minced (ground) lamb, organic if possible

    2 anchovies, chopped

    1/2 x 400 g tin chopped tomatoes (sugar and additive free)

    125 ml tomato passata (puréed tomato)

    1 teaspoon sea salt & ground black pepper


    Cauliflower mash

    1 cauliflower, cut into florets,

    1 tablespoon extra virgin olive oil, or organic butter (if tolerated)

    1 tablespoon nutritional yeast flakes




    Heat the olive oil in a large frying pan. Add the onion, garlic and celery and sauté over medium–low heat for 8–10 minutes, or until the onion is golden brown. Add the lamb and anchovies and cook for a further 5 minutes, stirring often to break up any lumps in the meat. Stir in the chopped tomatoes, passata, salt and pepper, then cover and cook over low heat for 20 minutes. If there is excess liquid in the pan, turn the heat up and simmer, uncovered, for a few minutes more. Meanwhile, preheat the oven to 220ºC  and make the cauliflower mash. Put the florets in a steamer over a saucepan of simmering water and cook, covered, until tender — the florets can be verging on soft, but shouldn’t be falling apart. Transfer the cauliflower to a blender or food processor and add the olive oil, yeast flakes, a pinch of sea salt and a few grinds of black pepper. Blend until smooth. Transfer the cooked lamb mixture to an 18 cm (7 inch) square baking dish and level the surface. Gently spoon the cauliflower mash over the top, scraping a fork across the surface to create little trenches in the mash. Bake for 20 minutes, or until the mash has a crispy top.


    Thanks to Lee Holmes, Super Charged Food

  5. A great dish to use up left over vegies in the fridge, and make enough to have for left overs the next day! If eating cold the next day, mix some rocket through and some seeds and its a great salad.


    4-8 chicken pieces – depending on preferable cut and hunger

    3-4 cups of roughly chopped root veges, med-big chunks (eg. kumara, parsnips, carrots, pumpkin, beetroot)

    2 handfuls of medium sized mushrooms

    2 red onions quartered

    Handful of kalamata olives

    1 bulb of garlic cut in half – crossways

    1 tsp chilli flakes

    2 tsp cumin seeds

    2 tsp fennel seeds

    Extra virgin olive oil


    2 Tomatoes, roughly chopped

    Chopped parsley (or other favourite herbs)

    Half a block of feta cheese, crumbled

    Balsamic vinegar



    • Put all vegetables (except tomatoes) and chicken into a large roasting dish.

    • Generously season, add spices and herbs. Sprinkle a few glugs of Extra virgin olive oil (EVOO) all over and give a good brief toss with your hands to meld all ingredients together.

    • Put in moderate to hot oven 200º fanbake (225º non fanbake) until chicken and vegetables are golden, approximately 35 minutes.

    • Remove from oven, sprinkle a few Tbsp of balsamic vinegar, a few extra sprinkles of EVOO.

    • Cover the top with tomatoes, feta and herbs.

    • Serve immediately, rustic style from the roasting dish

  6. Making use of the Slow Cooker/Crock pot over winter is key.  It is easy and efficient when there are long days at work, but also hot and nourishing after a cold wintery day.


    Slow Cooked Lamb Hotpot


    1/4 cup EV olive oil

    1 large brown onion, finely chopped

    3 garlic cloves, crushed

    2 celery sticks chopped finely

    1 TBS flat leaf parsley

    1kg diced lamb

    1 tbs almond or brown rice flour

    1 1/2 cups vegetable stock

    2 TBS apple cider vinegar

    2 Turnips quartered

    1 carrot sliced

    Squeeze of lemon juice

    2 tbs tomato paste

    400g can diced tomatoes no additives

    1 TBS lemon rind

    Pinch Celtic Sea Salt

    Freshly cracked black pepper to taste



    Sauté onions, celery and garlic in olive oil

    Dust lamb with flour

    Place all ingredients in slow cooker for 8-10 hours on low setting

  7. Warm up your winter nights with this gorgeous slow cooked chicken saag.  Pop it in the slow cooker in the morning, and by the time you get home its all ready to go.



    4 bunches spinach

    1 TBSP coconut oil

    1 large onion, chopped

    3 garlic cloves, crushed

    2-3 cm fresh ginger peeled and grated

    250ml Coconut milk

    3 TBSP red curry paste (no additives)

    1 tsp finely grated lemon zest

    1 TBSP lemon juice

    500g chicken thigh fillets, cut into bite sized pieces

    2 TBSP chopped coriander



    Finely chop spinach leaves.

    Saute onion, garlic and ginger in coconut oil until onion browns.  Stir in coconut milk, curry paste, lemon zest and juice

    Add spinach in batches, using tongs turn the leaves over to wilt them before adding the next batch.  Add some sea salt.

    Transfer the mixture to a slow cooker and set the cooker on low.  Cook for 5 hours or longer if timing suits best.




    Enjoy x