Author: grantmurray4@yahoo.co.uk

Serves 8

Ingredients

• 1 1/2 lbs lamb kidneys;
• 2 onions, coarsely chopped;
• 1 or 2 tbsp lemon juice;
• 10 whole black peppercorns;
• 2 large sprigs thyme;
• 1 bay leaf;
• 8 cups beef or lamb stock;
• 2 tbsp cooking fat;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Prepare the kidneys by removing any membrane covering them, if present. Cut them in half lengthwise and cut around the fatty white core to remove it. Cut each kidney half into thick slices.
2. Heat a stockpot over a medium heat, add the cooking fat and cook the onions, stirring occasionally, until they start to soften, about 6 minutes.
3. Add the kidney slices to the hot pot and brown them on each side.
4. Pour in the stock and add the whole peppercorns, thyme sprigs and bay leaf.
5. Bring to a boil, then reduce to a simmer and let simmer, covered, for about 3 hours.
6. When the soup is ready, discard the thyme sprigs and the bay leaf, and use a slotted spoon to remove most of the whole peppercorns.
7. Add 1 or 2 tablespoons lemon juice to taste, taste for seasoning and enjoy.

Serves: 4

Prep: 15 min.

Cook: 15 min.

Ingredients

• 1 butternut squash, peeled and cubed
• 2 cups pre-cooked ham, cubed;
• 1 leek, sliced;
• 1 green apple, peeled and cubed;
• 1 onion, sliced;
• 2 garlic cloves, minced;
• 1 tsp. paprika;
• 1 tsp. ground cinnamon;
• Cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Melt some cooking fat in a skillet over medium-high heat.
2. Cook the onion and garlic for 2 to 3 minutes.
3. Add the butternut squash and sliced leek, and cook until soft and tender (5 to 7 minutes).
4. Add the ham and apple and cook until warm.
5. Season with ground cinnamon, paprika, salt, and pepper.
6. Cook another 2 minutes, and serve warm.

Serves: 6

Prep: 15 min.

Cook: 3 hrs.

Ingredients

• 2 ½ cups of cooked ham;
• 1 medium onion, chopped;
• 1 yellow bell pepper, chopped;
• 3 garlic cloves, minced;
• 1 cauliflower head, chopped;
• 15 oz. pumpkin flesh, cubed;
• 1 avocado, cubed;
• 1 green onion, thinly sliced;
• 3 garlic cloves, minced;
• 3 cups chicken stock;
• 2 tsp. dried parsley flakes;
• 2 tsp. chili powder;
• 1 tsp. ground cumin;
• 1 tsp. dried oregano;
• 2 tbsp. ghee;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. In a large saucepan, heat the cooking fat over a medium-high heat.
2. Add the onion and pepper, and cook, stirring frequently, until tender (about 4 minutes). Add the garlic and cook for 1 more minute.
3. Stir in all the remaining ingredients except for the avocado and the green onions.
4. Cook, covered, on low for 3 hours or until the pumpkin is soft.
5. Once the soup is ready, season with salt and pepper to taste and pour it into individual bowls. Top with the avocado and green onions to serve.

×

 

Recipe makes 2 servings.

Approximate Cook Time: 30 minutes

Passive Time: 30 minutes (marinades, etc.)

 

Ingredients

Marinade for shrimp Kebabs
1	pound(s)	shrimp, jumbo, peeled and deveined
3/4	cup(s)	cilantro, fresh, rinsed and coarsely chopped
4	medium	jalapeno pepper(s), seeded and coarsely chopped (for hotter shrimp, leave the seeds in)
6	medium	onion(s), green, chopped
1	teaspoon(s)	black pepper, freshly ground
1/4	teaspoon(s)	sea salt
1	teaspoon(s)	cumin
1/4	cup(s)	olive oil
4	medium	lime(s)
2	medium	garlic clove(s), chopped
		metal or bamboo skewers, (2 for each shrimp)
Garlic Cilantro Sauce
3	tablespoon(s)	cilantro, fresh, rinsed and coarsely chopped
1/4	cup(s)	olive oil
1	medium	garlic clove(s), chopped
1/4	teaspoon(s)	sea salt, to taste

Instructions

• Thread the shrimp onto 2 parallel skewers, using 2 skewers for each kebab. Arrange the kebabs in a shallow glass or ceramic dish.
• Place cilantro, jalapenos, green onions, garlic, salt, black pepper, and cumin in a food processor and finely chop. With the machine running, add 1/4 cup olive oil and lime juice through the feed tube and puree. Pour over shrimp and let marinate in the refrigerator, covered for 30 minutes.
• Shortly before meal time, make Garlic Cilantro Sauce.
• To Make Garlic Cilantro Sauce:
• Heat oil in a small saucepan over medium heat. When pan is hot, add garlic, salt and cilantro and cook until the garlic is golden and fragrant, about 2 minutes. Keep the cilantro sauce warm until ready to use.
• Prepare grill.
• When ready to cook, drain and discard marinade from kebabs. Place shrimp kebabs on the hot grate and baste with garlic and cilantro sauce. Continue to baste and grill until just cooked through, 1 to 3 minutes per side until shrimp are pinkish white and firm.
• Pour any remaining garlic cilantro sauce over top and serve with fresh lime wedges.

 

Serves: 4-5

Prep: 30 min.

Cook: 10 min.

Ingredients

• 2 lbs. salmon filet, cut into 4 pieces;
• 1 tsp. ground cumin;
• 1 tsp. paprika powder;
• 1 tsp. onion powder;
• 1 tsp. chili powder;
• 1/2 tsp. garlic powder;
• Sea salt and freshly ground black pepper;

Ingredients for the avocado sauce

• 2 avocados, roughly chopped;
• 1 small red onion, diced;
• 1 garlic clove, minced;
• Juice of 1 lime;
• 1 tbsp. extra virgin olive oil;
• 1 tbsp. fresh cilantro, minced;
• Sea salt and freshly ground black pepper;

 

Preparation

1. In a bowl, combine the cumin, paprika, onion powder, chili powder, garlic powder, and season with salt and pepper to taste.
2. Rub the mixture all over the salmon, and refrigerate for 20 to 30 minutes.
3. In another bowl, mash the avocado until you get a smooth texture.
4. Add all the remaining ingredients for the avocado sauce, and stir until well blended.
5. Remove the salmon from the refrigerator.
6. Preheat your grill to medium-high.
7. Grill the salmon on the preheated grill for 6 to 10 minutes, flipping once.
8. Serve the salmon with the avocado sauce.

SERVES: 4PREP: 20 min.COOK: 40 min.

Ingredients

• 4 chicken breasts, boneless and skinless;
• 2 ripe avocados, peeled and pitted;
• ¼ cup red onion, diced;
• ¼ cup fresh tomato, diced;
• 1 tbsp. lime juice;
• 1 garlic clove, minced;
• ¼ tsp. chili powder;
• ¼ tsp. ground cumin;
• Sea salt and freshly ground black pepper;

Seasoned Flour Ingredients

• 1 egg, lightly beaten;
• 1 cup almond flour;
• 1 tbsp. paprika;
• 1 tsp garlic powder;
• 1 tsp. dried oregano;
• 1 tsp. chili powder;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 400 F.
2. Pound each chicken breast thin and flat, using a meat mallet or rolling pin.
3. Place the avocados in a bowl and mash with a potato masher or a fork.
4. Add the tomato, onion, garlic, lime juice, chili powder, and cumin to the mashed avocados. Season to taste and stir until well combined.
5. Spread an equal amount of guacamole in a thin layer over each chicken breast.
6. Roll up each chicken breast and secure with toothpick or cooking string.
7. Mix together almond flour, paprika, garlic, oregano, chili powder, and salt and pepper to taste.
8. Carefully dredge each chicken breast in beaten egg and then coat with the almond flour mixture.
9. Place chicken in a greased baking dish, and bake for 35 to 40 minutes, or until the chicken is cooked through.

Ingredients

1	cup(s)	cashews, raw
2	medium	garlic clove(s)
4	tablespoon(s)	olive oil
2	tablespoon(s)	lemon juice
1/2	teaspoon(s)	black pepper
1/2	teaspoon(s)	sea salt
2	tablespoon(s)	yeast, nutritional, optional

Instructions

• Put the cashews in a large bowl and cover with cold water. Allow to soak for 4 hours.
• Drain and put in a blender with the garlic, olive oil, salt, pepper, and nutritional yeast if using.
• Blend until smooth, adding a bit of water to help it along if necessary. Taste, adjust seasoning, and serve with veggies.
• Store leftovers in the refrigerator for up to 3 days.

 

Rela

 

Serves: 4

Prep: 15 min.

Cook: 1h30 min.

Ingredients

• 2½ lb. round roast;
• 2-3 garlic cloves, minced;
• ½ cup beef stock;
• 2 cups pearl onions, peeled;
• 2 fresh rosemary sprigs;
• Olive oil;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat your oven to 375 F.
2. Rub the roast with olive oil, minced garlic, and season with salt and pepper to taste.
3. Place the roast in a roasting dish and pour the beef stock around the meat.
4. Surround the beef with the pearl onions.
5. Place the rosemary sprig on top of the beef, place in the oven, and roast for 45 minutes to 1 hour.
6. Reduce the heat to 250 F and cook for another 15 to 20 minutes.
7. Remove from the oven and let rest for 10 minutes before slicing.

Ingredients

For the Cupcakes

• 1/4 cup coconut flour
• 1/4 cup organic cocoa powder
• 4 large eggs (at room temperature)
• 1/4 cup coconut oil
• 1/3 cup powdered sweetener
• 1/4 tsp baking soda
• 1 tsp lemon juice
• Pinch of Celtic sea salt
• 1/4 tsp mint extract
• 6 Tbsp chopped dark chocolate

For the frosting:

• 2/3 cup powdered sweeteneror coconut sugar,
• 2 ripe avocado
• 1/2 cup coconut milk
• 1/4 tsp mint extract

Instructions

1. Preheat oven to 350 F
2. Combine the coconut flour, cocoa powder, sweetener (if granular), baking soda, and sea salt.
3. In a separate bowl, combine the eggs, coconut oil, and lemon juice
4. Add the dry ingredients to the wet and mix to combine.
5. Line a mini muffin tin with 24 cupcake liners.
6. Fill cupcake liners evenly with the batter and bake for 13-15 minutes or until cooked through.
7. Allow to cool before topping with the icing.
8. Pipe on the frosting (directions below) onto each cupcake and serve.

For the frosting

9. Place the meat of the avocados in a blender and mix until completely smooth.
10. Add the sweetener, coconut milk, and mint extract. Mix until thoroughly incorporated.

serves 8-10

INGREDIENTS

• 1 cup roasted almonds
• 2 cups toasted coconut flakes
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/2 cup macadamias
• 3/4 cup cashews
• 2 tsp cinnamon
• 1/2 cup cranberries

PREPARATION:

• In a food processor blend almonds, cashews, macadamia, pumpkin seeds, sunflower seeds until roughly crumbly
• Transfer to large bowl and mix in toasted coconut, cinnamon and cranberries. Combine well.
• Serve with fresh fruit and yoghurt!