
LUNCH & DINNER

OVEN ROASTED SALMON
W/GARLIC AND CHIVE BUTTER
Ingredients:
-
Fresh salmon fillet (skin on)
-
Organic butter
-
Fresh garlic
-
Fresh chives
Method:
-
Preheat oven to 180°C
-
Place salmon on a sheet of foil
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Place a Tbsp of butter in a mixing bowl, finely dice garlic and chives, add to bowl and mix well
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Evenly spread the butter across salmon fillet
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Wrap the fillet with the foil sheet, ensuring it is tightly sealed
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Place in the oven for 20-25 minutes depending on the size of the fillet
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Serve with a generous salad, we suggest our sweet potato and kale bowl
SWEET POTATO AND KALE SALAD BOWL
W/CHICKPEAS, SPINACH AND FETTA
Ingredients:
-
Kale
-
Sweet potato
-
Chickpeas (drained)
-
Baby spinach
-
Fetta
-
Organic tamari sauce
Method:
-
Roughly chop and place the sweet potato in the oven at 180°C
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Tear/cut the kale into 5cm long strips and place in the oven with the sweet potato
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Pour the chickpeas into a pan at medium-high heat and sauté until crispy
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Toss together in a bowl, crumble the fetta and drizzle with organic tamari sauce


ROAST PUMPKIN, BABY SPINACH AND TOASTED ALMOND SALAD
W/CUCUMBER, SPANISH ONION, AVOCADO AND FETTA
Ingredients:
-
Pumpkin (of your choice)
-
Baby spinach
-
Fetta
-
Avocado
-
Spanish onion
-
Almond slivers
-
Cucumber
-
Olives (pitted)
-
Chia seeds
-
Olive oil
Method:
-
Roughly chop and place the pumpkin in the oven at 180°C
-
Place spinach and olives in a mixing bowl
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Finely slice onion, dice cucumber and avocado and place in the bowl
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Place almond slivers in the oven and toast until lightly brown
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Remove pumpkin and almonds from the oven and place in the mixing bowl
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Drizzle with olive oil and toss the salad
-
Serve with crumbled fetta and chia seeds on top
BROCCOLI AND COCONUT CREAM SOUP
W/SILVERBEET, LEEK AND CELERY
Ingredients:
-
Broccoli
-
Silverbeet
-
Leek
-
Celery
-
Coconut cream
Method:
-
Roughly chop the vegetables and place in a large pot with the broth on high heat
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Bring the pot to the boil and return to a simmer
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Cook until vegetables are soft
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Add coconut cream and blend using a stick mixer


Ingredients:
-
Lamb (cut of preference)
-
Haloumi
-
Asparagus
-
Mushroom
-
Slivered almonds
-
Olive oil
Method:
-
Preheat oven to 160°C
-
Place lamb in a pan on medium heat, flip when desired
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Place haloumi, asparagus and mushrooms in the pan
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Place almonds on a baking tray and place in the oven until golden
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Place lamb, haloumi, asparagus and mushrooms on a plate
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Sprinkle with toasted almonds and drizzle with olive oil
GRILLED LAMB, HALOUMI AND ASPARAGUS SALAD
W/SLIVERED ALMONDS AND MUSHROOMS
CHICKEN NIBBLES
W/RED CABBAGE, SHREDDED CARROT AND BABY SPINACH
Ingredients:
-
Chicken mince
-
Egg
-
Brown onion
-
Zuchinni (shredded)
-
Red cabbage
-
Carrot
-
Baby spinach
-
Kale
-
Mixed lettuce
Method:
-
Brown off onion in a pan on medium heat
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Place mince, onion, zuchinni and egg in a bowl and mix well
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Take a small amount of the mix, roll in to a ball and place in the pan, using the back of a spatula to flatten
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Repeat the process with the remaining mixture
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Prepare salad by roughly chopping the cabbage, shred the carrot and mix well with baby spinach, kale and lettuce
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Flip nibbles once brown on the pan side and cook until brown on the opposite side


Ingredients:
-
Coconut oil
-
Brown onion (diced)
-
Garlic (chopped/minced)
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Ginger (grated)
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Lemongrass (chopped)
-
Turmeric
-
Chilli (chopped)
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1/2-1kg sweet potato (chopped)
-
1/2kg pumpkin (chopped)
-
400ml coconut cream
Method:
-
Place onion, garlic, ginger, lemongrass, turmeric and chilli in a pot with a Tbsp of cocnut oil on medium-high heat
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Cook until onion begins to brown
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Pour 1/2-1L of bone broth in to pot
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Add potato and pumpkin to the broth and bring to the boil
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Return to a simmer and continue cooking until the potato and pumpkin becomes soft
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Add coconut cream and carefully using a stick blender, blend until desired consistency
-
Serve with fresh parsley and chilli on top
HOT POTATO, HOT POTATO SOUP
Ingredients:
-
Chicken/Turkey/Pork Mince
-
Onion
-
Garlic
-
Mixed beans
-
Zucchinni (shredded)
-
Mixed herbs
-
Avocado
-
Cherry tomatoes
-
Carrot (shredded)
-
Spinach
Method:
-
Brown off onion, garlic and mixed herbs in a pan on medium heat
-
Add mince, beans and zucchinni to the pan, cook until browned
-
Prepare carrot, avocado, tomatoes and spinach while the mince is cooking
-
Serve in a bowl, adding ingredients as you please
TACO BOWL
W/AVOCADO, CHERRY TOMATOES, SHREDDED CARROT
AND BABY SPINACH


ROAST PUMPKIN, TOMATO AND COCONUT SOUP
W/FRESH SHALLOTS
Ingredients:
-
Pumpkin
-
Onion
-
Tomatoes
-
Leek
-
Garlic
-
Coconut cream
-
Shallots
Method:
-
Preheat oven to 180°C
-
Roughly chop the pumpkin, onion and leek and place on a baking tray with the garlic and tomatoes
-
Roast until vegetables are beginning to caramelise or brown
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Place the vegetables in a pot with the bone broth on a medium heat
-
Add the coconut cream and using a stick blender carefully blend until smooth
-
Serve with fresh shallots on top
VEGETARIAN RICE
PAPER ROLLS
W/ORGANIC TAMARI SAUCE
Ingredients:
-
Rice paper rolls
-
Organic tamari sauce
-
Carrot
-
Baby spinach
-
Capsicum
-
Cucumber
Method:
-
Slice capsicum in to strips and shred carrot and cucumber
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Prepare rice paper rolls by soaking in water
-
Place ingredients on the rice paper and wrap tightly
-
Serve with organic tamari sauce


SLOW COOKED COCONUT
LAMB CURRY
W/TURMERIC CAULIFLOWER RICE
Ingredients:
-
Lamb
-
Carrot
-
Capsicum
-
Zuchinni
-
Onion
-
Garlic
-
Sweet Potato
-
Chilli (optional)
-
Lemongrass
-
Traditional Curry Powder Spice Mix
Method:
-
Lightly brown onion, garlic and lamb in a pan
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Place in slow cooker with homemade bone broth and coconut cream
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Slice/chop potato, capsicum, zuchinni, carrot and lemograss adding to the slow cooker
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Add curry powder spice mix and stir
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Slice one chilli and place in mixture for extra spice
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Leave for 8-12 hours
-
Grate cauliflower into a pan on medium-high heat with coconut oil
-
Sprinkle with turmeric and paprika
-
Cook until golden brown
-
Serve with curry
HOUSEMADE VEGETARIAN CURRY
Ingredients:
-
Pumpkin
-
Capsicum
-
Onion
-
Garlic
-
Mushroom
-
Carrot
-
Beans
-
Silverbeet
-
Kale
-
Coconut cream
-
Paprika
-
Turmeric
-
Chilli flakes
-
Cracked Salt and Pepper
-
Coconut oil
Method:
-
Fry onion, garlic and pumpkin in coconut oil in a pan on medium-high heat until onion/pumpkin begins to brown
-
Place remaining vegetables in the pan and cook until beginning to soften
-
Add vegetable broth, coconut cream and spices to pan
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Place pan on low heat and allow to simmer for 15-20 minutes
