Flourless Banana Pancakes

2 eggs

½ banana

Dash of cinnamon

Tablespoon of ground flaxseeds (optional) Banana-and-egg-protein-pancakes


Mash your banana with a fork

In another bowl whisk eggs

Mix eggs & banana together

Add any additions

Put the cooking oil in the pan [on low-medium heat]

Add small amounts to the pan.

Let the pancakes set for 30 seconds & flip it!


Grass-fed Beef Burgers

Makes 5-6


0.5kg grass-fed beef mince

1 onion

1 egg

1 tablespoon oats

1 teaspoon chutney

Salt and pepper

Dash of Worcestershire sauce


  1. Roughly chop the onion in quarters
  2. Put all the ingredient EXCEPT the mince into the blender and blintz until smooth
  3. Put the mixture into a large bowl and add the mince
  4. With your hands, mix together well
  5. Leave to stand for about 10 minutes
  6. Press the mixture into patties
  7. Add a bit of olive oil to a large pan and add patties to the pan
  8. Cook each side for about 3-4 minutes
  9. Let sit for 5 minutes
  10. Serve with caramelized onions, tomato, avo and lettuce


Sweet Potato Salad


2 Sweet potatoes
Handful of green beans, cut into segments
1 small garlic clove, crushed
1 – 2 tbspn basil pesto
2 tbspn olive oil
pine nuts


Cook sweet potatoes until just tender, peel and cut into small pieces. Toss the beans and potatoes with pesto. Stir in pine nuts and season with rock salt, pepper.



Green Smoothie

Serves 2


1 apple

1 lemon

1/2 cucumber

3 sticks celery

1 avocado

1 tablespoon coconut oil

2 tablespoons Chia seeds

1 large glass water


Peel lemon, cucumber and avo

Chop all ingredients up and put in blender

Blend until very smooth

Serve in tall glass and sip slowly



Almond Milk


Step one: Soak 1 cup of almonds overnight

Step two: Blend the soaked almonds with 750ml of water

Step three: Strain liquid through a nut milk bag

Enjoy as a beverage or add it to cereals! It will keep for up to 5 days in the fridge.


Baked Avo and egg


1 large egg

1/2 avo



Crack an egg and place in the centre of the avo where the pit used to be. Place in a pan, cover it and turn on medium heat. Leave for 2-3 minutes. Season to taste and enjoy!




Scrambled Tofu


1/2 yellow onion, diced

Scrambled tofu

1/2 green bell pepper, diced

1 block tofu, drained and pressed

2 tbsp olive oil

1 tsp garlic

1 tbsp liquid aminos


Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly. Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook for 5-7 more minutes, stirring frequently and adding more oil if needed.

Delicious Chia Porridge


Chia Porridge makes a nutritious and satisfying breakfast

4 tablespoons Chia seeds

Almond milk

strawberries (or other fruit)




In a bowl, pour the almond milk over the chia seeds until covered. Mix it throughly and let stand for 10 minutes. Add xylitol and cinnamon to taste. Cover with fruit and serve.



Chicken and Rocket Salad


3 Thinly sliced celery sticks

1/2 sliced cucumber

2 Sliced spring onions

200g of rocket leaves

1 Large diced tomato

350g thinly sliced, boneless chicken

Handful of almonds

For the Dressing:

1 tablespoon olive oil

1 tablespoon balsamic vinegar

pinch of Himalayan rock salt


Toss the celery, cucumber, tomato and spring onions in a large bowl with the rocket leaves.
Arrange the chicken ontop.
Pour the dressing over the salad.
Garnish with almonds.



Spiced Butternut and Celery Soup


1 tablespoon of olive oil

1 large onion, chopped

2 cloves of garlic, chopped

1 teaspoon of curry powder

1 Medium to Large Butternut, roughly chopped

4 large sticks of celery, cut up

1200ml of water

Pinch of Himalayan rock salt


1.      Fry the onion and garlic in the olive oil for a few minutes, add the curry powder and stir.

2.      Add the butternut, celery and water and cook slowly until tender

3.      Blend the soup until smooth and add salt to taste



Tangy Brown Rice Salad

Rice Salad

250g brown rice – cook this and cool before adding the rest of the ingredients
3 chopped spring onions (half an ordinary onion is ok)
1 small red or green pepper chopped
50g raisins/saltanas or other dried fruit eg. mango
50g cashew nuts chopped
2 or 3 Tablespoons chopped parsley
1 grated carrot

Soy Sauce Dressing

+ – 90 ml olive oil
4 Tablespoons soy sauce
3 Tablespoons lemon juice
1 – 2 cloves garlic
1 cm piece root ginger grated / finely chopped
salt and pepper
Shake the soy sauce dressing well and pour over the salad

Make this a couple of hours ahead of serving and adjust seasoning before serving if need be.


Cold Quinoa Salad

Ingredients1 cup cooked (but cold) Quinoa
1 whole tomato
½ cucumber
1/4 raw onion
Handful of chives
10 pitted olives
½ tin of organic lentils
Olive oil
Lemon juice
Himalayan rock salt
How to Cook Quinoa1. Always use a 1:2 ratio of quinoa to water
2. Bring the quinoa to the boil
3. Let it simmer for 20 minutes, until all water has been absorbed
4. The quinoa will ‘pop’ and become clear, with a little ‘tail’
5. It’s now ready to eat!Method1. Roughly chop the tomato, olives, onion, cucumber and chives
2. Mix the chopped veggies in with the cooked quinoa
3. Drain the lentils and add to quinoa
4. Put the salad in a serving bowl
5. Drizzle the olive oil and lemon juice over the salad
6. Add a few grinds of rock salt to taste
7. Serve and enjoy

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