2 large organic chicken breast fillets (approx. 500gm)
2 eggs (beaten)
1 1/2 cups raw almonds
2 teaspoon cayenne pepper
2 teaspoon turmeric
2 teaspoon mixed herbs
3 teaspoon dried chilli flakes (or to taste)
1 tablespoon sea salt (or pref. Himalayan rock salt)
Extra virgin olive oil. (shallow fry)
For tomato fry:
3 tomatoes diced
1 zucchini diced
2 garlic cloves diced
1/2 of broccoli diced
extra virgin olive oil for frying
1 tablespoon of oregano
For potato mash:
4 large potatoes
Himalayan salt and black pepper for seasoning
macadamia nut oil, olive oil or almond milk
1. Begin with making the mash potato. Peel the potatoes and boil in water until they are soft and ready for mashing. When they are ready mash them with enough oil or almond milk to make them soft as you desire! Season to taste! While the potatoes are boiling start the tomato fry…
2. In a fry pan heat the oil and fry off all the ingredients for the tomato fry! Fry on very low heat and allow to simmer for 30-40 minutes until it breaks down to a soft consistency. While it is frying begin the chicken process…
3. Place almonds, cayenne pepper, turmeric, mixed herbs, chilli flakes and salt into a food processor and blend until all ingredients are combined. Do not reduce the almonds to a powder. Blend only for a few seconds at a time until you achieve a “bread crumb” consistency
4. Lay the chicken fillets smooth side down on a cutting board and fillet lengthways. The aim is to be left with 1 full length fillet and 1 smaller fillet of equal thicknesses. This will allow for even cooking times
5. Dip chicken in the beaten eggs, allow excess to drip away and place on a bed of the almond mix. Sprinkle more almond mix over the top and press down firmly ensurely ensuring that almond mix coats the whole surface of the chicken. Lift out of almond mix, shake gently to remove excess crumbs and place on a tray, ready for cooking
6. Shallow fry on a medium heat in extra virgin olive or coconut oil until golden brown. Ensure chicken is cooked right through
7. Serve with mashed potatoes and the tomato fry!
Serves one or 2 lovers
3 Organic free Range Eggs
1/4 cup chopped Cucumber
1/4 cup chopped Broccoli
1/4 cup chopped kale
Pinch of Himalayan Salt and Black Pepper
1 Tablespoon Coconut oil
1. Use a fork to whisk eggs. Season with salt and pepper.
2. Heat coconut oil in a small frying pan over medium heat.
3. Add broccoli, kale and cucumber into eggs and whisk together.
4. Poor mixture into fry pan.
5. Use a heatproof plastic spatula or fork to fold the edge of the omelette closest to you towards the centre, then fold over the other edge. Flip omelette onto a serving plate and its ready to serve.
+ ADD Cayenne Pepper
+ ADD hemp seeds
+ ADD peppers/capsicum
1 pound of organic free range chicken (500g)
Almonds (use hemp seeds as nut alternative)
1. In a blender process the almonds, turmeric, cayenne and salt. Put this mixture on a plate
2. Chop the chicken into cubes or ‘nuggets’
3. Crack the egg into a bowl and whisk with fork. Dip the chicken into the egg, coat it well and then into the spices! Get as much of the spice mixture onto the chicken!
4. Heat a pain with ½ an inch of olive oil/coconut oil/avocado oil and when really hot drop the chicken nuggets in until cooked!
5. Serve with TED chips and salad!
· High in protein, vitamin E, magnesium, potassium, folic acid, zinc, selenium, copper, biotin, riboflavin, niacin, iron and many good fats
Detoxifies the liver
· Natural antiseptic and antibacterial agent
· Prevents muscle cramping
· GLUTEN FREE
1 tablespoon of extra virgin olive oil
1 pound (500 g) of stewing steak
1 tablespoon of himalayan salt
1 teaspoon of sage
2 tablespoons of rice flour
1. Dice the steak into small pieces including the ‘fat’
2. Dice onion
3. Fry the onion and meat fat only in a frying pan with oil until caramelized and then remove and set aside
4. Add the beef and salt
5. Brown the beef very well
6. Put beef into an oven casserole dish and add onions back in
7. Put the fry pan as it is back on the stove and place 1 ½ cups of water and clean the bottom of the fry pan with a wooden spoon or egg flipper to lift any residue that is in the pan
8. Taste the water, add more salt if it is too sweet for your taste, or more honey if it is too salty (this will become the gravy)
9. Add 2 tablespoons of rice flour and ½ a cup of water and whisk well. It will start to look like a thicker gravy. Remove from heat and stir and stir and stir and then put it back on the heat and keep stirring until it is thickened
10. Add sage to the gravy and then pour into the casserole dish with the beef
11. Place in the oven for 2 hours on low temperature 150 degrees
12. Serve with mashed potatoes and green beans OR TED Fries/wedges!
½ cup rice flour
½ cup whole meal flour
½ cup buckwheat
2/3 cup of water
1 teaspoon of turmeric
1 teaspoon of cayenne pepper
1 teaspoon of himalayan salt
Coconut Oil for cooking
1. In a bowl mix all the ingredients. Whisk until a fine blend.
2. Heat a fry pan with coconut oil. When the oil is hot pour the batter into the fry pan.
3. When you see bubble flip the crepe!
4. Serve with fried onion, capsicum (peppers), diced avocado and cucumber!