Serves 4

•  1 cup celery, sliced 
• 2 granny smith or red apples sliced
• ½ cup walnuts
• 8 lettuce cups (Cos or Iceberg)

Firstly prepare mayo and refrigerate

Now toast the walnuts in frying pan on medium heat and let cool
Combine celery, apples and walnuts in a bowl and add dressing and mix
Spoon the mixture into the lettuce cups

Mayo

Makes 2 cups

• 1 egg
• 2 TBS lemon juice
• 1 cup olive oil or oil of choice
• 1/4 teaspoon ocean sea salt, to taste

Let’s Get Cracking:

Place egg in blender and blend on a medium speed

Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds

Very slowly drizzle in olive oil through the top of the blender and turn the blender speed to low and blend until smooth

The mayo can be stored in a glass jar in the refrigerator for up to 7 days

Serves 4

• 2 eggs boiled and cooled
• 2 cups English spinach salad Leaves
• 200g steamed crispy green beans
• 2 vine ripened tomatoes cut to wedges
• 1 large can tuna in spring water
• 2 TBS extra virgin olive oil
• 2 TBS lemon juice 
• Celtic sea salt
• 1 cup small black olives 
• 8 anchovy fillets split lengthways

Peel the boiled and cooled eggs and then cut into quarters
Wash and dry salad leaves and let stand for a few moments
At this point make up dressing with lemon and olive oil place in jar and shake
Arrange the lettuce on a serving plate, and scatter the green beans, tomato, anchovies and olives around
Tuck the tuna and eggs in and carefully toss to mix together 
Finish with olive oil, lemon and sea salt

Serve immediately

Serves 2

•  1 can of large tuna in spring water
• 1 red onion, sliced
• 2 Roma tomatoes sliced 
• 1 cucumber thinly sliced
• 1/2 avocado cubed
• 1 handful English spinach leaves
• 1 handful of peppery rocket leaves
• Sprinkle of pumpkin seeds
• 1 TBS Olive Oil
• 1 clove garlic crushed and minced
• 1/2 lemon juiced

Toss all salad ingredients together
Combine stevia and lemon juice then drizzle in olive Oil
Swirl dressing over and enjoy

• 2 lamb fillets organic
• 1/2 tsp. fennel seeds
• 1 inch piece ginger grated
• 1 bay leaf
• 1 inch cinnamon stick
• 1 tsp. coriander seeds
• 1 tsp. garam masala
• 2 tsp. lemon juice
• 1 tsp. ground turmeric
• 1 TBS EV olive oil
• 6 fresh basil leaves

Place all of the dry spices into a food processor and grind
Place lemon juice and oil in a bowl, add dry ingredients and mix 
Cut lamb into cubes of equal size
Cover lamb with the spice mix and set aside for 1 hour in refrigerator
Remove from refrigerator and place lamb on skewers on a rectangular baking sheet and cook in a 220 degree oven for 20 minutes
Serve with green salad

Serves 2

•  2 tablespoon coconut Oil
• 1 garlic bulb, peeled and crushed
• 1 knob ginger crushed
• 2 cups spinach
• 1 TBS tahini
• 1 TBS wheat free tamari (optional)
• 1 cup daikon
• 1 head broccolini cut into florets
• 1/4 head cabbage roughly chopped
• 1 cup green beans
• 1 yellow pepper, sliced lengthwise into strips
• 1 red pepper, sliced lengthwise into strips
• 1 red onion, peeled and sliced lengthwise into strips
• 1 TBS fresh basil

Heat oil in large pan over medium high heat
Once hot, add garlic, onion, peppers and mix around until fragrant, but do not burn
Add chopped vegetables and turn heat down to medium for five minutes 
Turn heat to low and cover with lid cook for a further 10 minutes adding tahini and tamari
Top with fresh basil and serve immediately

Serves 4

•  2 TBS olive oil 
• 4 fish fillets of your choice
• 2 TBS lemon juice
• 3/4 tsp. lemon and pepper spice
• 1/8 tsp. crushed red chilli or chilli powder
• 2 garlic cloves crushed

Preheat oven to 180 Celsius
Heat oil with lemon juice in a shallow pan.
Coat both sides of fillets with lemon, chilli and garlic
Mix spices together, and sprinkle over fillets.
Bake for 20-25 minutes

 Serve with side salad