My Recipes

PREP TIME 15 mins      COOK TIME 45 mins      TOTAL TIME 1 hour

Serves: 4 Servings

INGREDIENTS

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PREP TIME 10 mins      COOK TIME 60 mins      TOTAL TIME 1 hour 10 mins

Serves: 6

INGREDIENTS

• 4 medium sweet potatoes, peeled & chopped into small pieces

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(WHEAT-FREE, GLUTEN-FREE, HIGH PROTEIN, DINNER)

Ingredients (makes ~ 12 patties)

• 2 large leeks, trimmed, well washed and roughly chopped 
• 500g grass-fed minced beef 
• 150g almond meal
• 3 organic eggs, beaten 
• 2 teaspoons good quality fine salt
• Cracked black pepper to taste
• Organic ghee for pan frying
• 200-300 ml vegetable or chicken stock 
• 20 ml fresh lemon juice 
• Freshly chopped parsley

Method

Steam the leeks for approximately 20 minutes, until completely soft. Place leeks on a clean tea towel and roll it up to soak up excess liquid. Transfer the leeks to a food processor and pulse (not too long as you don’t want mush).

Place the meat in a large mixing bowl, along with the leeks, almond meal, eggs, salt and pepper. Mix to combine well. Shape the mix into balls (roughly 80g) placing them on a large plate and slightly flatten them into patties. Refrigerate for 30 minutes. 

Heat up about two teaspoons of ghee in a frying pan over medium-high heat and sear patties on both sides until golden brown. You will have to do this in a few batches, depending on the size of your pan. Wipe the pan in between batches and re-oil the pan. 

In a large deep pan for which you have a lid, over medium heat, place the patties (they can be nice and snug). Pour over enough stock to almost cover the patties. Add the lemon juice. Bring to the boil, reduce the heat, cover and gently simmer for 30 minutes.

Remove the patties from the remaining liquid. 

Serve warm and garnish with parsley

Ingredients

• 200 grams almond meal
• 12-14 dates (depending on desired taste), pitted
• 2 tablespoons protein powder (preferably vanilla or chocolate flavour)
• 1 ½ tablespoons cocoa powder
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons vanilla extract
• 2 teaspoons water (more can be added depending on desired texture)

Method

Blend all of the ingredients until well combined.  If the mixture is too dry, add some more water. 

Shape a tablespoon of the mixture into a small ball with your hand, packing mixture firmly together.

These balls can be kept in the fridge for 3-4 weeks in an airtight container.

GLUTEN-FREE, WHEAT-FREE, DAIRY-FREE, SNACK, CONDIMENT

A simple dip to enjoy with wholesome crackers, cucumber sticks, a nut loaf or even as a side to a main meal. Tahini contributes protein and essential fats to this dip, making it hearty and sustaining.

INGREDIENTS

• 500g carrots, sliced
• 3 garlic cloves, peeled and smashed
• ½ teaspoon ground cumin
• 1 tablespoon extra virgin olive oil
• A couple of pinches of salt
• Cracked pepper to taste
• ¼ cup hulled tahini
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• 1/3 cup filtered water  

METHOD

• Preheat oven to 180°C.
• Combine the carrots, garlic, cumin and olive oil in a baking dish. Add a couple of pinches of salt and cracked black pepper to taste. Use your hands to evenly coat the carrots. Bake for 40-50 minutes until soft, tossing the carrots occasionally.
• Remove carrots from oven and allow them to cool slightly. Transfer to a food processor.
• Add in the tahini, apple cider vinegar and salt and process for a minute or so. With the motor still running, gradually add in the water and continue to process for another few minutes, until smooth.
• Store in the fridge for 3 days.