Onion x 1
Garlic cloves x 6 (Add more if you love garlic like me!!)
Ground turmeric x 1 teaspoon
Fresh grated ginger x 1 tablespoon
Coconut milk x 400ml
Sea salt to taste (I use Herbamare)
Ground black pepper to taste
Cayenne pepper to tase (1/4 tspn)
Fresh lemon juice to taste
Coconut oil for sauteeing
Saute garlic, onion and ginger with the coconut oil, over a medium heat, stirring frequently.
Once the onion has softened, add the turmeric and stir until combined.
Add the coconut milk and reduce to a low simmer.
Add salt, pepper, cayenne and lemon juice to taste. Simmer over medium heat for 3-4 minutes.
You can sieve it to remove the larger pieces or you can eat it as is.
This soup lasts in the fridge for a few days or can be frozen.
2 Cups dry white navy beans
4 Garlic cloves chopped
1 large leek, chopped
1 tbsp fresh thyme chopped
4 cups bone broth
1 bay leaf
Salt and Pepper to taste
1 1/2 tbspns Miso paste
Add beans, garlic, leek, thyme, broth and bay leaf to slow cooker. Season with salt & pepper.
Cook on high for 4-6 hours or until beans are soft.
Remove the bay leaf. Stir in the miso and enjoy!
Gluten free
Refined sugar free
Dairy free
227g chicken thighs
Juice of 1/2 lemon
1/4 cup fresh sage
Salt and pepper to taste
1/2 cup red onion chopped
1 large carrot cut into sticks
1 large zucchini cut into sticks
2 tbspns cocnut oil melted
1 tbspn spring onion
In a bowl add the chicken, lemon juice, sage, salt & pepper. Cover with lid or plastic wrap and sit in fridge for 20. minutes. Whilst waiting for chicken to marinade, prepare the veggies.
Preheat oven to 220C (425F) and line a baking tray with baking paper.
Place chicken and veggies on the tray and baste with melted coconut oil. Sprinkle with salt & pepper.
Cook for 25-30 minutes or until everything is cooked through.
Serve sprinkled with spring onions and enjoy!!
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