Miso Marinated Salmon with Broccoli Rice, Kale and Edamame Beans

Ingredients:   2 pieces Salmon (125-150g) Marinate: 2 tsp organic Miso paste (Rice) 1 tbsp honey 2 tsp roasted sesame oil Sesame seed to sprinkle over the marinate 1 tbsp coconut oil 1 broccoli (head and stalk) cut into small pieces 2 big handful kale chopped 1 shallot onion chopped 100g frozen organic edamame beans…

Cauliflower Rice with Shiitake Mushrooms, Kale and Ginger

Ingredients:   250g shiitake mushrooms, cut into quarters 6 sprigs thyme 2 gloves of garlic finely chopped 1  big tbsp coconut oil 1 head cauliflower cut into small pieces 1-2 shallot onion chopped 3 big handful kale finely chopped 2 tsp ground turmeric 5-7 cm fresh ginger grated/chopped 2 tsp coconut oil Pomegranate seeds (optional)…

Roasted Zucchini, Red Onion, Green Peas and Fennel

Ingredients:   1tbsp organic virgin coconut oil 1 tsp ground cumin 2 medium sized Zucchinis, cut lengthwise and cut it into pieces 1 big red onion, halved and thinly sliced 1 gloves of garlic, finely chopped 1 organic fennel, halved take out the stalk and sliced, keep the top for garnish 3 big handful frozen…

Raw Salmon Tatar with Avocado, Dill and Cress on Paleo Bread

Ingredients:   400g raw salmon (freeze for 24 hours before serving) 2 small avocado, cut into small dices 1/4 red onion, finely chopped 1 bundle of fresh dill, finely chopped 2 tbsp extra virgin olive oil Juice from 1/2 lime Salt and pepper Place a bit of cress on each Salmon tatar snack. Cut about…

Oven Roasted Cod with Fresh Turmeric, Lime and Spring Vegtables.

Ingredients:   300-350g fresh piece of cod Juice and zest from 1 lime Fresh turmeric grated (1-2 cm) Fresh sprigs of thyme Salt and pepper 1 fresh red onion, sliced thinly 1-2 cloves of garlic, finely chopped 250g mushrooms , cut into 1/2 or 1/4 depending on the size 1 zucchini, cut into pieces 1…

Grilled Aubergine with Tahini Yoghurt, Fresh Mint and Pomegranate Seeds.

Ingredients:   1-2 aubergines, cut lengthwise 1 cm Olive oil 100 ml Greek yoghurt or sheep/goat yoghurt 1 tbsp tahini Juice from 1/2 lemon Salt and pepper 1 deseeded pomegranate 1/2 bundle fresh mint finely shopped Process: Cut the aubergine lengthwise in 1 cm wide, brush each side of the aubergine slices before placing on…

Frittata with Asparagus, Dill and Feta Cheese

Ingredients:   8 eggs 6-8 asparagus 50-75g goat feta cheese 1 small bundle fresh dill, finely chopped 1 tsp ghee or butter Garnish 1-2 avocado, mashed with a fork 2-3 tomatoes, finely chopped 4 spring onions, chopped Juice from 1/2 lime   Process:   Beat the eggs together, cut the asparagus into pieces, crumble the…

Red Cabbage and Kale Salad with Soya Roasted Pumpkin Seeds

Ingredients:   1/2 red cabbage sliced finely 2 -3 big handful kale finely chopped Seeds from 1 pomegranate 100g pumpkin seeds 1 tbsp soya sauce 1 bundle fresh coriander, chopped 3 tbsp extra virgin olive oil Juice from 1/2 lemon 1 tbsp balsamic vinegar Salt and pepper Process:   Heat a frying pan to medium…

Red Pointed Cabbage with Fennel, Green Peas and Dill.

Ingredients: 1 red pointed cabbage, finely sliced 1 big or 2 small heads of fennel, finely sliced 2-3 big handfuls podded fresh green peas (frozen works well too) 1 bundle fresh dill Juice from 1 lemon 2-3 tbsp olive oil Salt &pepper   Process: Slice the cabbage and fennel fine, mix it in a bowl,…

Watercress Salad with Peach and Mozzarella.

Ingredients: 1-2 bundle of watercress 3 ready to eat peaches 1 big buffalo mozzarella or 2 small 1  handful basil leaves 2 tbsp olive oil Salt and pepper   Process: Remove the big stalks from the watercress and place the watercress on a saving plate, cut the peaches into wedges, break the mozzarella into small…