Lose It! – July 2019

COCONUT PORRIDGE

WITH BERRIES

SERVES 4

100g desiccated coconut

1 tbsp coconut flour

2 tbsp flax seeds

2 tbsp chia seeds

½ tsp vanilla extract

1 x 400g tin coconut milk

FOR THE TOPPING

50g raspberry, pureed

30 walnuts, chopped

1 tbsp ghee

extra raspberries to garnish

1. Place all the dry ingredients into a pot, add
   the coconut milk and ¼ cup water, and stir well
   to combine.


2. Gently heat, stirring until the mixture has
   thickened and cooked (about 5 minutes). Add
   a little more water if the mixture is starting to
   thicken too much.


3. To serve: Divide the porridge into 4 bowls and
   top with the puree, walnuts and ghee. Garnish
   with extra berries.

EGGS WITH SMOKED SNOEK

AND CHILLI OIL

SERVES 4

400g double cream yoghurt

FOR THE CHILLI OIL

½ tsp smoked paprika

1 tsp cayenne pepper

Himalayan salt

(^1) / 3 cup extra-virgin olive oil
4 eggs, poached
80g smoked snoek, bones removed and
shredded
3g microherbs
2g dill, chopped

1. To strain the yoghurt: Line a sieve with a
   muslin cloth. Place the sieve over a bowl and
   spoon the yoghurt into the sieve, refrigerate and
   allow to strain for at least 2 hours or until the
   yoghurt has thickened.


2. In a small bowl add the paprika, cayenne
   pepper and salt, stir to combine then whisk in the
   olive oil, set aside.


3. To assemble: Divide the yoghurt between
   4 plates, top with the poached eggs, shredded
   snoek and herbs.


4. To serve: Drizzle with chilli oil and serve
   immediately.

KEEP ON TRACK per serving

FAT 39G CARBS 10G PROTEIN 5G

KEEP ON TRACK per serving

FAT 31G CARBS 7G PROTEIN 15G

68 LOSE IT! VOLUME 31