Eggs and Kale

Sometimes a classic breakfast is just what you need. This is simple and satisfying. It will take no time at all so perfect for people on the go. This serves one person double the recipe if your doing it for two or more.

Ingredients

1 organic egg

3 stems of large kale, chopped

1 chilli, chopped finely

Sprinkle of sheep milk feta

A slice of organic spelt sourdough

Coconut oil for cooking

Salt and pepper to taste

Method

1. Heat a medium pan on a medium heat, add coconut oil and add the kale. Add chilli, salt and pepper. Cook till soft and put on the plate.

2. In the same pan add another spoon full of coconut oil and add the egg. Cook for 2 mins and then flip over to cook the other side. This is not meant to be a sunny side up, so don't worry if it is messy.

3. While this is happening cut fresh bread.

4. Lay everything on the plate however you desire and sprinkle the sheep feta on top. This will add a nice salty flavour so you don't need to add anymore salt.

Whole Snapper with Fennel

After coming home from the markets I am super inspired to cook new and exciting dishes. This is a market dish that will defiantly please a crowd. It is perfect winter to include some fresh ingredients. Fennel is one of my favourite foods. It full of antioxidants and vitamin C. It is full of folate, potassium, and fiber for cardiovascular health. Left over snapper will go well in a leftover salad.

Ingredients
2 whole snapper

1 purple onion

2 large fennels

1 corn on the cob

2 carrots
1/2 squeezed lemon

3 cloves of garlic ( or to taste)
Salt and pepper to taste

Method 1. Preheat the oven to 150 degrees.Shred the carrot add salt and pepper and set aside. 
2.Chop garlic, onions, fennel to small pieces. Include all of the fennel right up the the furry tops. Chop the corn fresh of the cob and set aside.
3. Get your fishmonger to open the snapper up for you or you can do it yourself.
4. In a large baking dish stuff the snapper with the shredded carrot, fennel, garlic salt and pepper.
5. Sprinkle the reaming ingredients over the top of the fish and place in the oven. 
6.Cook for 40 - 50 mins or till fish is cooked through.

Winter Smoothie

This smoothie is perfect after a workout or yoga session. It is full of protein and packed full of nutrients. It will help boost the immune system because of the yogurt and coconut and tastes amazing. 

Ingredients

1 banana 

1 coconut

2 tsp shredded coconut

1 tsp of yogurt

1/2 tsp cinnamon, more for garnish

Method

1. Open up the coconut ( or get the shop attendent to) and scoop out the flesh. The juice can be used later.

2. Break up the banana, sprinkle in the cinnamon and shredded coconut. Blend till smooth, sprinkle more cinnamon for garnish.

Wild Breakfast

This breakfast is a fantastic way to use wild rice. It is nutritious and will keep you full throughout the day. How great is having breakfast that is this colour? What a fabulous way to get your day started especially on a cold rainy day.

Ingredients

1/4 cup wild rice

1/2 cup brown rice

Cinnamon

Pomegranate seeds

Fresh coconut cream
Raw honey

1 vinilla pod (or vanilla essence)

Method

1. Soak brown rice overnight in a medium bowl.
2.In a medium pot add rice,cinnamon, coconut cream, honey and vinilla. Leave on a medium heat so not to damage delicate nutrients.
3. Stir occasionally so not to burn, cook for 15 minutes or till rice has cooked.
4. Pour into a bowl adding pomegranate seeds and cinnamon on top. You can add yogurt for a complete meal.

Grain Free Pancakes

This is really about getting back to what we are designed to eat.  Grains are not a part of the natural diet of our ancestors, our bodies find it very hard to digest and cause inflammation in the body especially gluten containing grains. If you do choose to eat grains eat in moderation and prepare properly. Sprouted, soaked  and fermented grains and legumes are best digested and will reduce weight, gas and bloating. Rice, quinoa, millet, amaranth and buckwheat are all gluten free grains that can be eaten without much disturbance to the digestive system although don't over do it. These pancakes have no grains and use coconut flour instead. They are great for breakfast as they will not spike your blood sugar levels and are perfect for a little snack.

Ingredients

4 large eggs

1 tsp honey 

1/2 tsp of baking soda

2 tsp whole milk

1/2 cup of coconut flour

Coconut oil for frying ( can also use ghee)

Handful of berries

Yogurt for toppings

For the berries

1. In a small frying pan on a medium heat add 1 tsp of coconut oil.

2. Add berries and cinnamon and cook for about 4 mins or till soft and the berries have made a sauce.Set aside and use pour of the pancakes.

For the pancakes

1. Beat eggs, honey and milk in a bowl till well mixed. Add coconut flour, baking soda and cinnamon slowly, mixing well. It should still be liquid enough to pour of the spoon.

2. In a large pan on a medium to medium/low heat put enough coconut oil to cover the pan. 

3. Pour a heaped spoon of the batter into the pan making sure it is not to thick, the coconut flour is harder to cook when too thick.

4. Gently fry the pancakes till golden brown then flip over. It should only take a few minutes on each side. Continue adding the batter till the mixture is finished adding coconut oil as you  need it.

4. Serve with berries, yogurt and a drizzle of honey. You can aslo add other fruit if you like.

Baked Pears

Pears are very high in antioxidants and have an anti-inflamatory effect on the body .Like most fruit and vegetables it is important to keep the skins on. The skins of pears contain four times the amount of phenolic phytonutrients as the flesh inside. The skins also contain a higher amount of fiber. Keeping the skins on also add a serious amount of flavour and keep the pears moist especially when baking. Pears contain high amount of flavanoids groups that are associated with decreased risk of type 2 diabetes. 

  

Ingredients

4 medium pears ( depending on how many people your are serving)

1 tsp of cinnamon

2 tsp of melted cultured butter ( can also use coconut oil)

Drizzle of honey

Method

1. Preheat the oven to 120 degrees.

2. Cut pears in half and cut out any seeds, leaving the stems on.

3. In a oven tray place the pears evenly and sprinkle the ingredients over the top. 

4. Cook till golden brown. Serve with yogurt with another sprinkle of cinnamon and honey. 

Sunday Roast

This is a perfect dish to make during the summer months with a salad or in the cooler months with some roasted vegetables. It is easy and tasty. I love using fresh rosemary, luckily I have bush growing in my neighbours garden which I can take whenever I want. Try and find it in your local area or better yet grow it yourself. It grows easily and is a good hardy herb to have. You can mix up the herbs depending on season and availability. As long as it had a herby garlic and lemon taste this dish will work nicely. 

Ingredients

1 whole grass fed organic chicken

3 cloves of garlic

1 stem of fresh rosemary

1/2 large lemon

Oliver oil

A good grind of pepper

1 tsp of pink salt

Method

1. Preheat the oven to 150 degrees.

2.In a large roasting tray place the chicken.  Evenly sprinkle on the  herbs and spices.

3. Stuff the garlic and lemon inside the chicken. Put some rosemary in there to.

4. Cook for 45 mins on the breast side down. Flip and cook for another 45 mins or till golden brown.

5. Serve with salad and a glass of wine for a perfect sunday dinner.