FOOD & NUTRITION

4 small ripe bananas 1 cup (130g) wheat flour ½ cup (60g) buckwheat flour ¼ cup (60ml) coconut oil 2 tbsp. Honey 1 egg 1 tsp. baking powder 10 strawberries, halved Pre-heat oven to 180C. Peel the bananas and place them in a food processor or high-speed blender. Blitz until smooth. Add in the egg, oil and honey, then mix …

9 oz. (250g) ground pork salt & pepper 2 tbsp. sage, chopped 2 tbsp. basil, chopped 1 tbsp. coconut oil In a bowl, mix together the pork with salt, pepper, sage, and basil. Combine well and shape into eight sausages. Heat the coconut oil in a large non-stick frying pan and cook the sausages over medium heat until well browned …

For the Salad: 1lb. (450g) cooked turkey breast sliced 1 cup (70g) white cabbage, shredded 1 cup (70g) red cabbage, shredded 1 red bell pepper, finely sliced 1 large carrot, grated 6 radishes, finely sliced 1 cup (100g) bean sprouts 3 green onions, finely sliced 4 tbsp. coriander, chopped 3 tbsp. toasted sesame seeds 1/3 cup (30g) almonds, chopped For …

For the Fish: 10 oz. (300g) cod fillets 1 tsp paprika 1 tsp. turmeric 1 tsp. oregano 1/2 tsp. chili 1 tbsp. buckwheat flour 1/4 cup (60ml) vegetable stock 1/3 cup (80ml) cream (dairy or plant based) 3 tbsp. chives, chopped For the Zucchini: 2 medium zucchinis 1 tsp. oil 1 clove garlic, minced 4 sundried tomatoes For the fish: …

For the Salad: ½ head iceberg lettuce, shredded a dozen basil leaves, torn 1 avocado 2 tsp. lemon juice ½ cucumber, peeled ¼ cup (25g) walnuts For the Chicken: 2 chicken breast fillets (around 150g each) 1 tbsp. olive oil 1 tbsp. mustard 1 tbsp. honey For the Sauce: 3 tbsp. Yoghurt 1 tbsp. mayo 1 garlic clove, minced Place …

2 lemons 1 1/2 tbsp. oregano 1 1/2 tbsp. olive oil 2 tsp. minced garlic 4 skinless, boneless chicken breasts (around 5 oz. (150g) each) 8 oz. (220g) asparagus 8 green onions, trimmed 1 tsp. coconut oil 1 1/2 tbs. white wine vinegar 1 packet 4 oz. (120g) rocket . Heat oven to 400F (200C).  . Grate lemon rinds to …

4 cups (1l) vegetable stock 2 tbsp. (30g) Tom yum paste ½ cup (100ml) canned coconut milk 1 cup (225g) chopped tomatoes, canned 1 cup (100g) shitake mushrooms, roughly chopped ¾ cup (200g) shrimps 2 tbsp. fish sauce 1 tbsp. lime juice coriander, to garnish chili, to garnish Pour stock into a pot, add the tom yum paste and bring …

1 heaped cup (250g) cottage cheese 3 eggs 1 tsp. of vanilla extract 1 tbsp. of coconut sugar 3 heaped tbsp. flour (regular or gluten-free) Place the cottage cheese into a bowl, add egg yolks (keep the whites separate) and crush everything with a fork. Add in the flour, and mix thoroughly. Whisk the egg whites into a stiff foam …

½ broccoli 5 eggs 1 clove garlic, minced pinch of chilli flakes, optional 4 slices ham, chopped 1/3 cup (30g) grated cheese Preheat the oven to 360F (180C). Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces. Beat the eggs in a medium size bowl, add the minced …

For the Salad: 1 cucumber 8.8 oz. (250g) cherry tomatoes 2 spring onions 3.5 oz. (100g) feta cheese 1.1 oz. (30g) black olives For the Dressing: 1 tsp. dried oregano 1 tbsp. lemon juice 2 tbsp. olive oil 1 large garlic clove, crushed Cut the ends of the cucumber and spiralize it into a bowl. Cut the cucumber “noodles” in …