This chickpea salad is lightly spiced with curry flavours, just enough to give it character without overpowering the salad. Feel free to tweak all the spiced to your own tastes by adding more or less ginger, curry powder or turmeric.

Ingredients

250 g cooked chickpeas, or 1 400g can, drained and rinsed.
3 spring onions, thinly sliced.
90 g red bell pepper, finely chopped.
15 g coriander leaves, fresh, finely chopped.
3 tablespoons homemade mayo, or store bought.
1 clove garlic, minced.
1/2 teaspoon ginger, fresh, grated.
1/2 teaspoon turmeric, ground.
1/4 teaspoon curry powder.
1 teaspoon fresh lemon juice.
1/4 teaspoon fine sea salt.
Freshly ground black pepper.
Cayenne pepper (optional).

Directions

1. In a large bowl, mash chickpeas with a potato masher until flaked in texture.
2. Stir in the spring onions, bell pepper, coriander, mayonnaise, garlic, ginger, turmeric and curry powder until combined.
3. Stir in the lemon juice, salt and black pepper, adjusting quantities to taste. Add a dash or two of cayenne if you want some heat.
4. Serve with toasted bread, with crackers, on wholemeal wraps, or on top of a basic leafy green salad. The salad will keep in an airtight container in the fridge for 3–4 days. Stir well before serving.

For Lemon-Dill Chickpea Salad: Omit the coriander, ginger, turmeric and curry powder. Replace it with 1 1/2 teaspoons yellow mustard and 2 teaspoons minced fresh dill, and increase the lemon juice to 1 1/2 to 3 teaspoons, to taste.

Hot Smoked Trout, Watercress, Pomegrante + Avocado Salad
This salad combines classic Nordic flavours of hot-smoked trout and crisp rye breadcrumbs to create a nutritious yet simple dish that can be ready at the table in 20 minutes. The recipe comes from Signe Johansen’s How To Hygge lifestyle book, which promotes the Danish lifestyle of finding pleasures in the everyday rituals of life, such as cooking a beautiful meal!

Ingredients

6 smoked rainbow trout fillets.
200 g watercress.
seeds of 1 pomegrante.
3 ripe avocados, chopped.
2 unwaxed lemons, zest and juice.
Handful of pumpkin seeds.
Assorted pickles.
1 small rye bread loaf (about 400g), thinly sliced and toasted in a low oven until completely dry to form chunky breadcrumbs.

Directions

1. Clean the hot smoked trout of skin and any bones before flaking into bite-sized pieces. Divide the watercress between six plates and add the hot smoked trout pieces.
2. Sprinkle over the pomegrante seeds, avocado, lemon zest and juice and pumpkin seeds, and add the assorted pickles before toping with the rye breadcrumbs.

Poh’s Butterflied Lamb Leg
This butterflied lamb leg recipe from Poh Ling Yeow on behalf of the Beef + Lamb Team is served with a anchovy sauce and a fresh green salad. The anchovy sauce is filled with 15 anchovy fillets and eight garlic cloves, so is definitely worth giving a go for the delicious flavour hit!

Ingredients

1 boned, butterflied leg of lamb, fat trimmed (about 1kg)
4 cloves garlic, peeled, halved
1/4 cup roughly chopped flat-leaf parsley
1 teaspoon sal
2 tablespoons olive oil
1 lemon, juice and zest
Freshly cracked black pepper

Anchovy Cream Sauce

8 garlic cloves, peeled
1/2 cup milk
15 small anchovy fillets in oil, drained
100 g unsalted butter
100 ml olive oil
60 ml cream

Zucchini + Beans

200 g stringless beans
300 g small zucchini, ends cut away, quartered lengthways
2 cloves garlic, peeled, bashed
1 cup fresh mint leaves picked
3 tablespoons olive oil
1/2 lemon, juice and zest

Directions

1. To make the marinade, pound the garlic, parsley and salt with a mortar and pestle. Mix with the olive oil, lemon juice, zest, and pepper. Pour over the lamb and rub thoroughly, then cover with cling film and marinate in the fridge for 30–60 minutes.
2. Preheat the oven or a BBQ with a lid to 180ºC. Place the lamb on a large roasting pan. Saturate the meat with the marinade using a brush then cook for 40 minutes for a medium done result. Cover the meat with foil and rest the meat for 15 minutes before slicing.
3. To make the anchovy cream sauce, combine the garlic and milk in a small saucepan. Cover and simmer very gently until the garlic is soft enough to squash easily between your fingers. Add the anchovies and stir over low heat until dissolved. Add the olive oil and butter and blitz in a blender until smooth. Add the cream and stir to combine. Keep warm.
4. Bring a large pot of salted water to the boil. Add the zucchini and green beans and blanch for about 10 seconds (so they retain a nice crunch). Rinse with cool water and drain in a colander, then transfer to a large salad bowl. Add the garlic, mint, olive oil, lemon juice and zest and toss until mixed through.
5. To serve, slice the lamb and serve on a board. Drizzle some of the anchovy sauce over the lamb and the remainder in a gravy boat on the side. Leave the zucchini and beans in the bowl with servers for guests to help themselves.

Savoury Spinach Pancakes

We’ve added a bunch of nutritious spinach to turn our Gluten-Free Pancake mix into a delicious savoury breakfast. Top with eggs, bacon and snow pea tendrils for a wholesome weekend brunch.

Ingredients

2 eggs.
1 cup milk of your choice (full fat, almond, oat, rice).
1 cup buckwheat flour.
1 cup almond meal.
1 teaspoon baking powder.
4 cups baby spinach leaves, roughly chopped.
Butter or coconut oil, for frying.

To serve

Fried eggs.
Fried bacon.
Snow pea tendrils.

Directions

1. Heat a frypan over medium heat. Add in a little butter and spinach. Stir until spinach is wilted. Remove from the heat and allow to cool. Place eggs and milk into a large mixing bowl. Whisk together.
2. Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture until you form a thick, but smooth batter. Add in the cooked spinach and stir through until evenly combined.
3. Heat a large frypan over medium heat brasil-libido.com. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for one minute.
4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
5. Serve pancakes with a fried egg, bacon and snow pea tendrils.

Turkey San Choy Bow

We love the fresh, crispy taste of San Choy Bow. Here we’ve skipped the sticky sauce but kept in the crunchy veggies and added some turkey mince.

Ingredients

50 g vermicelli noodles
1 tablespoon coconut oil
2 spring onions, finely sliced
3cm piece ginger, finely grated
250 g turkey mince
1 small (100g) carrot, grated
1 small (100g) zucchini, grated
2 tablespoons tamari
2 teaspoons fish sauce
Juice of 1 lime
6 large iceberg lettuce leaves, washed and dried (you can also use cos/romaine lettuce).
1/4 cup coriander leaves.
1 long red chilli, finely sliced.

Directions

1. Pour boiling water over noodles and soak for 5 minutes, until soft, then drain. Cut into 5cm lengths.
2. Heat oil in a frying pan over high heat. Add spring onions, ginger and mince and cook for 5 minutes, or until browned, breaking up any lumps of mince with the back of a wooden spoon. Add carrot and zucchini. Cook for about 2 minutes. Add tamari, fish sauce, lime juice and noodles and stir to combine.
3. Spoon mixture into the 6 lettuce cups and divide between two plates. Garnish with coriander and chilli.

With only 5 ingredients, this Baked Sweet Potato is a perfect fulfilling snack and will also stop sugar cravings in their tracks. The sprinkle of cinnamon is for it’s blood sugar lowering effects.

Ingredients
2 medium sweet potatoes
1/3 cup almond butter
150g ricotta
1 teaspoon cinnamon, ground
1/3 cup activated buckwheat groats

Directions
1. Preheat oven to 200°C/400°F/Gas Mark 6
2. Prick sweet potato a few times with a fork פתח. Place sweet potatoes onto a baking dish and into the oven. Bake for 45 minutes until the skin is crispy and the inside is soft
3. Remove sweet potato from the oven and allow to cook slightly. Drizzle over almond butter, dollop on ricotta and sprinkle cinnamon and buckwheat over the top. Share each sweet potato between two
Make this recipe dairy free by replacing the ricotta with a dollop of coconut yoghurt.

Clean Zucchini Slice
This Clean Zucchini Slice comes from Lizzy Marsh. Perfect for breakfast or an on-the-go snack, and sans dairy and gluten, this zucchini slice will suit any situation or dietary requirements.

Ingredients 
2/3 cups (150g) bacon
3-4 cups (600g) grated zucchini (about 3 medium)
2 small brown onions
8 organic free range eggs
1 1/4 cup (140g) almond meal
1/3 cup (75g) macadamia nut oil
1 small red chilli, finely diced

Directions
1. Preheat the oven to 175C/350F and line a 15 x 30 cm (6 x 12 inches) dish with baking paper
2. Dice the bacon and fry over high heat until brown and crispy
3. Meanwhile, wash and grate the zucchini and onions
4. In a large mixing bowl, whisk the eggs and then stir through the almond meal
5. Add the zucchini, onion, oil, chilli and pre-cooked bacon and mix well. The mixture should be just pourable
6. Pour into the lined baking dish and bake for 40 minutes or until cooked through. Leave to cool before slicing into small squares. The slice should last in the refrigerator for 3-4 days and will also freeze well.

Roast Chook ‘Meffins’
This Roast Chook Meffin recipe comes from The Lunchbox Book, our go-to lunch guide featuring 50 of our best toteable recipes. Making these meffins is a great way of packing extra veggies and protein into your midday meal. You can also batch make and store them in the freezer for a quick snack option!

Ingredients
2 teaspoons coconut oil, olive oil, butter or ghee, plus extra for greasing
1 small onion, chopped
500 g organic chicken mince or leftover organic roast chicken
2 organic free range eggs
1 1/2 cups pumpkin or sweet potato puree
3/4 cups frozen peas, thawed
3 sprigs thyme, leaves chopped
1 sprig rosemary, leaves chopped
juice of 1/2 lemon
1 clove garlic, minced
sea salt and freshly ground black pepper

Directions
1. Preheat the oven to 180°C and grease an eight-hole muffin tray
2. Heat the oil, butter or ghee in a skillet over a medium heat. Add the onion and sauté until soft (about 3 minutes). Transfer the onion to a bowl and toss in the mince, eggs, 1/2 cup of the sweet potato purée, 1/2 cup of the peas, half the thyme, the rosemary, lemon juice and garlic, then season with a good pinch each of salt and pepper. Using your hands, mix the ingredients together until well combined
3. Divide the mixture into eight portions and press firmly into the prepared muffin holes. Bake for 25 minutes, or until the meat is cooked through and the tops are lightly browned. Remove from the oven and cool before serving
4. To serve, place 1 tablespoon of pumpkin or sweet potato puree on each of the meffins and sprinkle with the remaining peas and thyme. These will keep in the fridge for 2–3 days. Or you can freeze them (without the purée or peas) for 2–3 months

The Best BBQ Corn

The best Mexican-inspired corn does exist! Grill this corn with the husks on first, which steams the kernels before charring them.

Ingredients

4 corn cobs, husks kept on
1/4 cup full-fat mayonnaise
1/4 cup sour cream
1/2 teaspoon Mexican chilli powder
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 clove garlic, minced
1/2 cup flat-leaf parsley, chopped
2 limes, cut into wedges, to serve
Freshly cracked pepper, to serve

Directions

1. Preheat grill or BBQ to medium-high heat.
2. Place mayonnaise, sour cream, chilli powder, paprika, cayenne, salt, pepper and garlic into a bowl and mix until combined.
3. Place corn, with husks on, directly onto the grill. Cook for 5 minutes, rotating every few minutes until husk is charred (this allows the corn to cook without drying out).
4. Carefully pull the husks back to expose the corn. Place corn directly onto the grill, cooking for 10 minutes all over until the corn is browned.
5. Plate charred corn onto a serving plate. Drizzle with the Chilli Cream, sprinkle with parsley, season with black pepper and drizzle with lime wedges to serve.

Olive + Rosemary Chickpea Flatbreads
These Olive + Rosemary Chickpea Flatbreads from Cook Nourish Glow, are gluten-free and super easy to prepare. Plus, they’re a versatile snack that can be eaten with hummus, pesto or an olive tapenade.

Ingredients

1 sprig fresh rosemary, leaves picked
Sea salt
Freshly ground black pepper
25 g pitted green olives, finely sliced
Olive oil
140 g chickpea flour
250 ml water
2 tablespoons garlic-infused olive oil

Directions

1. Tip the chickpea flour into a bowl and gradually add the water, whisking all the time, until you have a smooth batter. (Alternatively, whizz the flour and water together in a blender or food processor). Cover and let the batter sit at room temperature for an hour or two, if you have time.
2. Preheat the oven to 190°C/375°F/Gas Mark 5 and grease a 20cm ovenproof frying pan or pizza pan with a little olive oil. (If you don’t have an ovenproof frying pan, use a 20cm solid-bottomed round cake tin.)
3. When you are ready to cook, stir the garlic-infused olive oil and rosemary leaves into the batter and season well. Pour the batter into the greased pan. Sprinkle the olive on top and bake for 20 to 25 minutes, until the flatbread has set and the sides have started to crisp. Carefully remove from the pan and leave to cool, before cutting into triangles.

If you don’t have garlic-infused olive oil? Use regular extra virgin olive oil and add 1 crushed garlic clove into the batter.

Check out more of the supper yummy and super healthy recipes at I Quit Sugar

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4 Must See Ted Talks

1. Mark Bittman – On What’s Wrong with What We Eat

Food journalist and author, Mark Bittman, discusses the scary truth about the food we eat and the impact it’s having on human health and our plant.  He does an excellent job of providing a well-rounded summary without pointing fingers, while also offering a compelling argument towards making small lifestyle changes for a big step towards better health.

2. Ron Finley – A Guerilla Gardener in South Central LA

Guerilla gardener, Ron Finley, describes how he took back public space in his hometown of South Central LA, one of the biggest food deserts in California, and used it to grow and provide organic food for the surrounding community.

3. Marla Spivak – Why Bees are Disappearing

Bees scholar, Marla Spivak, explains why bees are vital to human life on earth and why their populations have been in drastic decline over recent years.  She lets us know what we can do to help our little pollinator friends so we can all avoid what she describes as a “flowerless landscape” in a “dysfunctional food system”.

4. Pam Warhurst – How we Can Eat our Landscapes

Community activist, cofounder of Incredible Edible, and true inspiration, Pam Warhurst, describes how the landscape of her small British town provides food, a stronger sense of community independence, basic gardening and vegetable education for everyone and anyone, and better overall resilience.  Her community benefit society, Incredible Edible, is aimed at providing the same benefits to towns around the world.  She says, “If you eat, you’re in”!

Must Read Books

Fatal Harvest

This detailed collection of essays takes an unprecedented look at our current environmentally destructive industrial agricultural system and offers a captivating vision for an organic and ecologically more responsible way of producing our food možete pronaći na ovoj stranici.

Available from Amazon

Diet for a Small Planet

The groundbreaking 1971 bestseller, Diet for a Small Planet, is the first major book to note the environmental impact of meat production as a wasteful contributor to global food scarcity. With levels of hunger only getting worse around the world, this book is still a very relevant resource today.

Available from Amazon

In Defense of Food

This New York Times bestseller outlines the far too common industrialized Western diet and its detrimental effects on our bodies and culture. Journalist and activist, Michael Pollan, encourages thoughtful food choices for personal empowerment through self-rejuvenation.

Available from Amazon

Organic Manifesto: How Organic Food Can Heal Our Planet, Feed the World, and Keep Us Safe

A deep analysis of the cost conventional, non-organic farming practices are having on both human health and the environment. This book will give you that last little nudge you needed to get you to start shopping organic.

Available at Amazon

Blood Orange Cupcakes

Blood oranges not only make desserts pop with colour, they also have a divine berry-like flavour. Here, we’ve baked the orange segments to intensify the flavour and topped them on a nutty, gluten-free cupcake.

Ingredients

1 small blood orange
60 g (1/4 cup) full-fat natural, unsweetened yoghurt
50 g butter, melted
125 ml full-fat milk
1 large egg
1 teaspoon vanilla extract
1 1/2 tablespoon rice malt syrup
1 cup brown rice flour
1/2 cup almond meal
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons flaked almonds

Directions
1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease or line six holes in a muffin tin with muffin cases. Line a baking tray with baking paper.
2. Zest the blood orange and place into a large mixing bowl. Slice the orange into thin slices, cutting off the outside skin. Place into the oven and bake for 15 minutes to dry them out.
3. Meanwhile, prepare the batter. In the mixing bowl with the zest, add in the yoghurt, butter, milk, egg, vanilla and rice malt syrup. Whisk all together. Add in rice flour, almond meal, baking powder and soda and stir with a wooden spoon until you form a smooth batter.
4. Spoon the batter into the muffin cases. Place on a blood orange slice and sprinkle with flaked almonds. Place in the oven. Bake for 15 minutes. Once cooked, remove muffins from the oven and allow to cool slightly before serving.
If blood oranges aren’t available you can use regular oranges.

Cardamom + Sea Salt Ganache Tart

This Cardamom + Sea Salt Ganache Tart is a stunning celebration dessert and proves just how EASY making a fructose-free ganache can be!

Ingredients

270 ml coconut cream
2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack
1/2 teaspoon pure vanilla powder or 1 teaspoon pure vanilla extract
100 g (85-90% cocoa) chocolate, chopped
Pinch of sea salt, plus coarse sea salt, to garnish
Berries, edible petals, activiated buckwheat, to garnish

Crust

1/3 cup coconut oil
1/4 cup rice malt syrup
2 cups shredded coconut
1 tablespoon raw cacao powder

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of the quiche or tart tin – no need to grease it – so that the mixture’s approximately 5 mm thick all over. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.
3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.
4. Strain the coconut cream mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.
5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated buckwheat, if desired.

Pumpkin Muffins

A go to healthy muffin recipe.

Ingredients

2 bananas
400 g pureed pumpkin
4 eggs
115 g unsalted almond butter
55 g butter, melted
55 g coconut flour
2 teaspoons cinnamon, ground
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon sea salt
1 tablespoon ground chia or ground flax seeds (optional)
85 g dark chocolate chips or chopped nuts (optional)

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a muffin tray with paper cupcake liners.
2. Combine the bananas, pureed pumpkin, eggs, almond butter and butter in a blender, food processor or mixing bowl and mix well, mashing the bananas completely.
3. Add in the coconut flour, cinnamon, bicarbonate of soda, baking powder, vanilla, sea salt, ground chia or flax and chocolate chips or nuts, if using. Mix well.
4. Pour the batter evenly among the cupcake liners.
5. Bake for 30-35 minutes, or until the tops are golden brown.
6. Remove from the oven and allow the muffins to cool.

Check out more of the amazing recipes at I Quit Sugar

If you have some delicious recipes that are sugar free and super healthy that you would like to share please send them our way.

Ingredients

400g flat iron organic steak
Olive oil

Pesto
2 cups basil leaves, picked
1 cup extra virgin olive oil
2 tablespoons lemon juice or apple cider vinegar
1 cup sunflower seeds
2 cloves garlic
1/4 cup Parmesan cheese, grated
Sea salt and freshly ground black pepper

Golden Brussels
400g brussel sprouts, halved
2 tablespoons olive oil or coconut oil
2 teaspoons lemon zest (reserve lemon and cut for serving)
Parmesan and rocket for serving

Directions
1. To make the pesto: Place all ingredients for pesto in a high-powered blender or food processor and blitz until uniform consistency. Should you wish to make the pesto looser, you can add some extra olive oil. Transfer to a jar or air tight container to store.
2. To cook the steak: Season the steak with sea salt and pepper and rub with olive oil. Heat a grill or fry pan on high and cook steak for 6 minutes, turning every minute so it does not burn on any side. Once cooked, remove from pan, cover and allow to rest 4-5 minutes whilst the brussel sprouts cook.
3. To cook the brussel sprouts: Place brussel sprout halves in a bowl, drizzle with olive oil, add lemon rind and good pinch of sea salt, then toss to coat. Wipe the pan or grill plate clean you used for the steak and cook brussel sprouts 4-5 minutes so they are lovely and golden.
4. To serve: Slice the steak and place on serving platter or pop back on the grill plate or pan if large enough for serving. Arrange brussel sprouts and rocket around the pan and add Parmesan should you wish. Drizzle a few generous tablespoons of pesto over the flat iron, give it all a good squeeze of lemon juice and serve.

Roasted Cauliflower Tacos with Chipotle Cream
These Roasted Cauliflower Tacos with Chipotle Cream from Jeanine Donofrio’s The Love + Lemons Cookbook are packed with beautiful, fresh flavours.

Ingredients

1 head cauliflower, cut into small florets
Extra virgin olive oil, for drizzling
Sea salt.
freshly cracked pepper
2 chipotle chillies from tinned chipotles in adobo sauce
8 tortillas
1 avocado, seeded, peeled and sliced
1 lime, cut into wedges
Coriander, to serve
Sliced spring onions, to serve

Chipotle Cream
200g full-fat plain Greek-style yoghurt
1 chipotle chilli (from the tin used above)
1 small clove garlic
1 teaspoon fresh lime juice, plus extra to taste
1 teaspoon extra virgin olive oil
1 teaspoon rice malt syrup
Sea salt
Freshly ground black pepper

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6
2. Line a baking tray with baking paper. Add the cauliflower, drizzle with olive oil and season with a pinch of salt and pepper. Toss to combine. Working over the baking tray, use your hands to break up 2 chipotle chillies, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25-30 minutes or until golden brown
3. Make the chipotle cream: in a small food processor, combine the yoghurt, chipotle chilli, garlic, lime juice, olive oil, rice malt syrup and a pinch of salt. Blend until smooth. Taste and adjust the seasonings, adding more salt, pepper and lime juice, as desired.
4. Fill each tortilla with a spoonful of chipotle cream, the roasted cauliflower and a slice of avocado. Serve with the lime wedges, coriander and spring onion of the side.

Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms from Rens Kroes’ cookbook Power Foods are filled with nutty buckwheat, pesto and goat’s cheese. Once you realise how easy they are to make, you’ll be wanting to play around with different grains and flavours!

Ingredients

1 cup (150g) buckwheat groats
2 cups (480ml) water
1 organic chicken bouillon cube
6 portobello mushrooms
Olive oil, for drizzling
1 red onion
3 cloves garlic
1 teaspoon coconut oil
1 tablespoon (15ml) organic white wine
3/4 cups (100g) peas
1 heaping teaspoon oregano
2 tablespoons (30g) pesto
Sea salt, to taste
Black pepper, to taste
Hard goat’s milk cheese

Directions
1. Rinse the buckwheat groats in a sieve and transfer to a small pot. Add the water and the bouillon cube. Bring to a boil, cover, lower the heat, and simmer until the water has been absorbed, about 30 minutes.
2. In the meantime, preheat the oven by turning on the highest broiler setting. Clean the mushrooms and remove the hard stems. Lay them in the ovenproof dish, rounded side down, and drizzle with olive oil. Broil for 8 minutes, turning the mushrooms over after 4 minutes.
3. Chop the onion and garlic, and sauté in coconut oil in a skillet over low heat for about 2 minutes. Add the wine, cooked buckwheat groats, peas, oregano, pesto, and salt and pepper to taste. Stir to combine and continue cooking for another couple of minutes.
4. Taste and adjust the seasoning if desired. Position the mushrooms on a serving dish, top each with 2 tablespoons (30 g) of the buckwheat mixture, some grated goat’s milk cheese, a drizzle of olive oil, and a basil leaf. Ready to serve!

Think about keeping the mushroom stems to use in another dish for extra flavour.

Shepherd’s Pie
This Shepherd’s Pie is not your average weeknight dish. It has a rich bolognese base, spiked with garlic and thyme, and a creamy pumpkin and potato mash on top that is buttery and delicious. We hope this one becomes a regular in your kitchen!

Ingredients
1 tablespoon extra virgin olive oil
2 medium onions, finely diced
1/2 bunch thyme, leaves picked on half the sprigs, the other half left intact
2 medium carrots, finely diced
3 celery stalks, finely diced
2 cloves garlic, minced
50g pancetta, thickly-sliced
750g beef mince
250ml chicken stock
500ml passata
500g potato, chopped
600g pumpkin, chopped
1/4 cup full-fat milk
40g butter
Sea salt, to taste
Freshly cracked black pepper, to taste

Directions

1. In a heavy-based saucepan on a low-medium heat, add the olive oil, onions, thyme leaves, carrots and celery and cook for 15 minutes. Add a little bit more olive oil and lower the heat if the veggies are over-browning.
2. Add the minced garlic cloves and pancetta, cooking for a few minutes, until the pancetta becomes crispy.
3. Add in the beef mince, breaking it up and cooking until browned. This should take 5 minutes.
4. Next, add the stock and passata. Bring to the boil, then reduce to a simmer with the lid on for 1 1/2 hours, or until the bolognese sauce has thickened. Season if needed.
5. When the bolognese has about 20 minutes to go, preheat the oven to 200°C/400°F/Gas Mark 6 and prepare the mash.
6. Steam the potato and pumpkin for 10-15 minutes until cooked through, then transfer to a large bowl and mash with the milk and 20g of butter. Season if needed.
7. Transfer the bolognese to an ovenproof dish and top with the creamy mash. Arrange the thyme sprigs on top then melt the remaining butter and drizzle over the top. Place into the oven and bake for 30-40 minutes until the top is golden brown. Serve hot.

Serving suggestion: Serve with 200g steamed green beans or a fresh green leafy salad.

Lady’s Thighs Koftas
These koftas are a Turkish recipe from Pomme Larmoyer’s cookbook Istanbul Cult Recipes. The spices add a distinct flavour and they can be served alongside a variety of sides to bulk out any main meal.

Ingredients

50 g (1/4 cup) medium-grain rice
400 g minced (ground) chuck steak
1 egg
1 small onion, finely chopped
1 teaspoon allspice, ground
1 teaspoon cinnamon, ground
1 small handful dill, chopped
Butter for pan-frying

Directions

1. Cook the rice in lightly salted water according to the packet instructions. Drain in a colander or sieve, and rinse under cold running water to cool it down; drain again. In a medium bowl, combine the cooled rice with the meat, egg, onion, spices and dill. Season with salt.
2. Using both hands, knead all the ingredients together for a few minutes. Slap the ball of meat on a clean work surface five or six times to drive any air out of the mixture and make the meat very compact. Using your hands once again, shape into long meatballs (like a lady’s thigh, obviously); you will end up with about 20 köfte.
3. Melt a generous knob of butter in a large frying pan over medium heat. Pan-fry for about 10 minutes until the köfte are golden brown on both sides, working in batches so that you do not crowd the pan and adding more butter as needed. Serve hot.

Image and recipe from Istanbul Cult Recipes by Pomme Larmoyer

Eggs and Avocado Toast 

2 organic free-range eggs

2 slices of Free Bread

1 quarter of an avocado

1 slice of lemon

A pinch of salt, pepper, and red chili flakes

Kelapo Extra Virgin Coconut Oil Non-Stick Cooking Spray

Fresh Parsley

Toast the bread. While it’s toasting, fry two eggs using coconut oil spray on medium/low heat. Cover with lid site útil.

While toast is finishing, cut a slice of lemon and a quarter of avocado and place on plate.

Using a fork, mash the avocado onto the toast and squeeze the lemon wedge on top. Alongside (or on top) place the eggs.

Sprinkle eggs and toast with chili flakes, salt, and pepper to your liking. A dash of olive oil on the toast is also delicious.

Garnish with some fresh parsley.

Ingredients
1 small green apple, diced and frozen
1 zucchini, diced and frozen
1/4 avocado, diced and frozen
1 cup mixed greens like broccoli florets, watercress, beetroot greens, silverbeet, kale or spinach.
1/4 cup coriander or parsley (or both!)
1 teaspoon chia seeds
1/4 teaspoon turmeric, ground
1/2 lemon, juiced
2 cups coconut water

Directions
1. Place all ingredients into the blender in the ordered list.
Blitz on high for 30 seconds or until smooth. Pour into two glasses to serve.
If you prefer it creamy replace half of the coconut water with your choice of milk.

Banana Bread Breakfast Bowl
Everyone’s favourite snack turned into a smoothie bowl. 

Ingredients
1 large banana, sliced and frozen
1/4 cup almond butter
1 tablespoon coconut oil
2 teaspoons cinnamon, ground
1 teaspoon vanilla extract
1/4 cup rolled oats
1 1/2 cup full-fat milk
1/2 cup water
1 pinch sea salt

Toppings
1/4 cup pecans, roughly chopped
1/4 cup rolled oats
1/4 cup coconut flakes

Directions
1. Place all ingredients into a high-speed blender and blitz on high until smooth. Pour smoothie between two bowls and top with pecans, oats and coconut flakes.

Kiwi Blueberry Mousse Smoothie
This kiwi berry mousse smoothie is packed full of antioxidants you will be glowing!

Ingredients

Blueberry layer
1 cup blueberries
2 tablespoons pure protein powder
1 teaspoon vanilla extract
1 teaspoon acai berry powder
1 cup coconut water

Kiwi Mousse
3 kiwi fruits
1 large avocado
1 handful baby spinach leaves
10 mint leaves
1 cup coconut water

Directions
1. Blend ingredients for the blueberry layer in a blender until smooth. Pour equally in two tall glasses.
2 https://ed-danmark.com/koeb-kamagra-... Rinse the jug of the blender and add the ingredients for the kiwi mousse layer. Blend until very smooth. Spoon the kiwi mousse on top of the blueberry layer in the glasses.
3. With a tall stirring spoon, swirl the smoothie once to create a mixed layer effect. Garnish with mint leaves. Serve immediately.

Visit I Quit Sugar for more awesome heathy smoothies to help kick start your day or help curb your sugar craving with a tasty fulfilling lunch.