GLUTEN, SUGAR AND DAIRY FREE BREAD

    Makes 1 loaf   Ingredients: 1 cup / 135g sunflower seeds ½ cup / 90g ground flax seeds ½ cup / 65g almonds or other nuts 1 ½ cups / 145g rolled oats 2 Tbsp. chia seeds 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)  Tbsp. maple syrup or raw honey (for sugar-free diets, use a pinch of stevia) 3 Tbsp. melted coconut oil or ghee 1 ½ cups / 350ml water   Procedure: Combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and the dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Pour the dough in an oiled bread form. Smooth out the top with the back...
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BROCCOLI CHICKEN BALLS

  Ingredients 1/2 onion 1/2 a broccoli head 1 tablespoon of coconut oil 1 clove of garlic, peeled and crushed 500g of chicken mince 1 tablespoon of tamari 1 sprinkle of black pepper 1 egg 3-4 large courgettes Lemon juice (optional) Coriander (optional)   Instructions – Preheat the oven to 220 deg C/425 deg F. – Finely dice the onion, and broccoli. (For the broccoli, you may want to cut around the green part, then grate or finely chop the stalk part). – Add coconut oil to a frying pan on medium heat, then sauté the broccoli and onion mixture. – Add in the crushed garlic, and cook for another few minutes until broccoli is soft. Set aside the cooked ingredients to cool. – In a mixing bowl, place the chicken mince, tamari, pepper, and egg, and combine well. Once the broccoli and onion mix is cool, add it to the chicken mince and mix well. Roll into small balls, and place evenly on an oven tray. – Bake in the oven for approx. 20 mins, until cooked through....
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Spicy Chicken

  Ingredients 800g of skinless chicken breast, diced 1 tablespoon of coconut oil 2 tablespoons of Mixed spice 2 tablespoons of cinnamon 2 tablespoons of paprika or 1 tablespoon of cayenne pepper A pinch of pink Himalayan Salt A sprinkle of fresh pepper   Instructions – Combine the spices together, and coat the chicken pieces well in a bowl. Leave to marinade for 15 minutes. – Heat the coconut oil in a fry pan on a medium heat, then add the chicken. Continue to cook, stirring occasionally until cooked through. – Serve alongside the cucumber salad and yoghurt dressing.   CUCUMBER SALAD: 1 Cucumber, cut into thick slices, then into quarters Juice of 1 lemon 1/2 bunch of coriander, chopped – Place in a bowl and combine well   YOGHURT DRESSING: 1/2 cup of low sugar greek yoghurt Juice of 1 lemon 1/2 bunch of coriander, finely chopped – Place in a bowl and combine well. Keep refrigerated until ready to serve with the chicken and cucumber salad Tips: To make this meal more filling, you may want to serve with rice or toasted pita...
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ORANGE AND CORIANDER LAMB

      Ingredients 1 lamb shoulder 1/4 cup of salt reduced chicken stock 2 oranges, squeezed 1 onion, peeled and chopped 2 garlic cloves sprinkle of pink salt and black pepper fresh coriander fresh chilli, chopped     Instructions   – Place the lamb in the empty pot, then cover with the chicken stock.   – Squeeze the orange juice over the lamb, then place the onions around the outside.   – Garnish with the garlic, coriander, chilli and salt and pepper. – Set the timer, cook and enjoy!     Written by Kirsty Salisbury Kirsty Salisbury is a Health, Lifestyle & Fitness Coach who is all about embracing life, living healthy, and making the most out of ourselves. She runs her own successful coaching business offering both 1:1 and group programs to help women embrace life and to get the most out of their health.  She teaches indoor cycling classes, women’s boot camp sessions, and also mind and body transformation programs.  She is a graduate of The Institute of Integrative Nutrition, Precision Nutrition and also a certified Personal Trainer. To find out more,...
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TOMATO SATAY CHICKEN

    Ingredients 3 tablespoons of water 2 – 3 chicken breasts 2-3 tablespoons of natural peanut butter 1 tablespoon of tamari 1.5 tablepoons of tomato puree 1/2 clove of garlic, crushed veggies of choice, washed, peeled and chopped   Instructions – Place the water into the empty pot. – Lay the chicken into the slow cooker. Surround with the veggies. – Mix together the peanut butter, tamari, tomato paste and garlic, and then spread evenly over the chicken. – Set the timer, cook and enjoy!   Written by Kirsty Salisbury Kirsty Salisbury is a Health, Lifestyle & Fitness Coach who is all about embracing life, living healthy, and making the most out of ourselves. She runs her own successful coaching business offering both 1:1 and group programs to help women embrace life and to get the most out of their health.  She teaches indoor cycling classes, women’s boot camp sessions, and also mind and body transformation programs.  She is a graduate of The Institute of Integrative Nutrition, Precision Nutrition and also a certified Personal Trainer. To find out...
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Don Tolman

  Don Tolman is known as “The Indiana Jones of Wholefood Medicine” because of his 17 year quest around the world in search of an ancient sacred meal called, Pulse.   His passion is educating people about the wholefood and self care industry as health is everything. Don firmly believes that mother nature contains everything we need in the form of wholefoods, sunlight, water and our surrounding environment to ensure our health and longevity.   He has also completed extended fasts on both water and juices to experience one of the brilliant ancient protocols for healing, restoration and extending life.    Don has healed numerous people from cancer,  melanoma, broken back, paraplegic, brain tumour, children with cystic fibrosis, diabets, staph infection as per below testimonials- http://www.dontolmaninternational.com/pages/your-stories   Here is an excerpt of my interview with Don-   If a food looks like a body organ, it targets that in the human body.   Capsicum- red and has 4 chambers just like a heart. This is the best heart food. Green one helps clear the lymphatic and immune system.   Grapes- looks like blood...
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PURPLE SALAD

      Purple Cauliflower Salad   Ingredients: Chopped cauliflower (white or purple) French and Russian fingerling potatoes Thyme Pecan oil Salt and pepper to taste   Method: Roast at 385 F / 195 C for 40-45 minutes or until potatoes are cooked through. Toss at halfway point.   Recipes on www.catarinacatarino.com  Catarina is a Mind – Body – Movement and Nutrition Coach who helps people transform their relationship with food and their bodies so they can reclaim the health, vitality and self-worth they seek. Her method is integrative. After 2 decades of struggling with food disorders and alcohol addictions, she has an in-depth understanding of the effects our mental and emotional state have on health, mood and weight. Today, drawing from 16 years in the Exercise and Wellness industry, she unites movement and posture with cutting edge nutrition and eating psychology for an approach that heals and transforms people inside and out.       ...
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