Serves 4

• 500gms diced chicken 
• 2 TBS coconut oil
• 1 onion, chopped
• 1 knob ginger sliced
• 2 cloves garlic, sliced
• 2 green peppers, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 orange pepper, sliced
• 1 stick celery, sliced
• 1 cup green beans, chopped
• 1 head baby broccolini, chopped
• 1 cup English spinach
• 1 cup yellow squash, chopped
• Celtic sea salt to taste
• 1 TBS salt reduced wheat free tamari
• 1 TBS tahini
• ½ tsp. stevia

Brown onions and garlic in oil

Add chicken cook until no longer pink

Add vegetables and stir-fry until crisp

Add tahini and seasonings and tamari and stevia and mix

Cook with lid on for 10 mins on low heat

Serve

• 750 gms chicken diced 
• 1 TBS coconut oil plus extra
•  1 can coconut milk 
• 2 TBS lemon juice
• 4 yellow onions - thinly sliced
• 4 large cloves garlic minced
• 1 large tomato diced
• 2 TBS raw grated ginger
• 1 TBS whole cumin seeds
• 2 tsp. ground coriander
• 1 tsp. turmeric powder
• 1 tsp. sea salt 
• Freshly cracked pepper

In a large saucepan, heat coconut oil on medium heat

Add garlic, ginger and onions and sauté until browned

In the same pan, slide onion, garlic and ginger to one side and add more coconut oil if necessary to toast the cumin and coriander until they are browned

Mix all ingredients together in the pan and add chicken, turmeric, lemon juice, tomatoes, coconut milk, sea salt, and a few twists of freshly cracked pepper, stirring well

Cover and reduce heat to low, simmering for about 30 minutes

Serves 4

• 750gms boneless beef, cut into 1 inch pieces
• 1 large yellow onion - diced
• 8 large stalks celery - sliced into 1/2 inch slices
• 4 cloves fresh garlic - crushed & minced
• 1 large turnip cut into 1 inch chunks
• 1 TBS  Mexican Spice or mix 1/2 tsp. chilli, cumin and cayenne
• TBS extra virgin coconut oil
• 1/4 cup tomato paste
• 3/4 cup natural  beef stock or water
• Ocean sea salt and cracked pepper to taste
• Fresh oregano to serve

Heat oil, on medium heat, in a large heavy pot, add onions and sauté until lightly browned 

Add garlic and sauté another minute

Add beef and tomato paste and Mexican Spice and stir to combine everything well, cook for 2 minutes

Now turn heat to medium low, add stock and cover and simmer for approximately 1 hour, checking liquid level occasionally

Add celery & turnips, Celtic salt and cracked pepper to taste, stir gently to combine

Check liquid level, and, if needed, add another 1/4 cup of water

Cover again, return to simmering on low or medium-low heat for another 30 - 40 minutes, until celery is very, very tender

Serve in wide bowls over brown rice and garnish with fresh oregano

• Leg of Pork
• Handful fresh sage
• 1 onion, thinly sliced
• 5 cloves of garlic, 1 peeled & crushed
• 1 TBS Olive Oil
• 3 daikons halved then chopped into wedges
• 1 tsp. sea salt & fresh ground pepper to taste

Preheat oven to 350 degrees F or 177 degrees Celsius
Put veggies in bottom of baking dish along with 4 whole garlic cloves
Put Pork in middle of dish and place sage inside and underneath pork
On top run with sea salt and sprinkle with fresh ground pepper
Place in oven for 10 mins on high to crisp up top then turn heat down to moderate about 300 degrees F or around 150 degrees Celsius and bake for 1 hour and 20 mins or until tender
Serve with Squash sauce, daikon wedges, and green beans

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 celery stalk, chopped
• 500 g (1 lb 2 oz.) lean minced (ground) lamb, organic if possible
• 2 anchovies, chopped
• 1/2 x 400 g (14 oz.) tin chopped tomatoes (sugar and additive free)
• 125 ml (4 fl oz./1/2 cup) tomato passata (puréed tomato)
• 1 teaspoon sea salt & ground black pepper
• 1/4 teaspoon liquid stevia (optional)

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. 
Stir in the stevia, if using. Meanwhile, preheat the oven to 220ºC (425ºF/Gas 7) 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.

• 1 cup coarsely chopped cucumber which has been peeled and seeded 
• 1/2 cup homemade mayonnaise (see recipe)
• 1 TBS apple cider vinegar
• 2 TBS fresh parsley chopped
• 2 cloves garlic minced
• 1/2 cup chopped fresh mint 
• 2 TBS fresh lemon juice
• Pinch sea salt to taste

 Place all the ingredients together in a bowl 
Stir, chill and enjoy