Lose It! — November 01, 2017

CHILLED TOMATO
& WATERMELON
GAZPACHO
SERVES 4

• ½ red onion, finely chopped


• ½ cucumber, peeled and
  seeds removed


• 3 cups pure tomato juice,
  chilled


• 200g fresh watermelon,
  seeds removed and cubed


• 1 mild green chilli, chopped


• 1 tsp paprika


• 1 tbsp balsamic vinegar


• ½ cup macadamia nut oil


• Himalayan salt and black
  pepper

FOR THE TOPPING

• 20g macadamia nuts, toasted


• ½ avocado, cubed


• 5g fresh coriander, chopped

1. Blitz the onion, cucumber,
   tomato juice and watermelon in a
   food processor until it is smooth.


2. Add the chilli, paprika and
   balsamic vinegar and, with the
   machine running, slowly add the
   nut oil. Season to taste.


3. Chill the soup in the fridge.


4. For the topping: Mix all
   the ingredients.


5. To serve: Ladle the soup into
   serving bowls and garnish with
   the topping.

ROASTED CARROT, KALE
& AVOCADO SALAD
SERVES 4

FOR THE DRESSING

• 1 garlic clove, minced


• 1 tbsp tahini


• juice of 1 lemon


• ½ cup avocado oil


• Himalayan salt and black
  pepper

FOR THE SALAD

• 200g baby carrots with
  green tops


• 1 tbsp cumin seeds


• 2 tbsp coconut oil


• Himalayan salt and black
  pepper


• 100g kale, chopped


• 4 whole kale leaves


• 2 avocados, peeled and
  sliced


• 10g pomegranate rubies,
  to serve

1. For the dressing: Place the
   garlic, tahini, and lemon juice in
   a bowl and whisk in the avocado
   oil. Season it and set it aside.


2. For the salad: Preheat the
   oven to 180 ̊C. Place the carrots
   on a baking tray, top them with
   the cumin seeds and coconut
   oil, and season well. Roast the
   carrots for 15 minutes, then set
   them aside to cool.


3. To assemble: Place the
   carrots, kale and avocado
   on a serving platter, drizzle
   the dressing on top and toss
   to combine.


4. To serve: Sprinkle
   pomegranate rubies on the
   carrots and serve immediately.

FILLET WITH

ROASTED NECTARINES

SERVES 4

• 3 tbsp coconut oil


• 1kg beef fillet


• 12 small nectarines


• fresh rosemary, to garnish

FOR THE RUB

• 1 tbsp dried thyme


• 1 tbsp dried oregano


• 1 tbsp dried rosemary


• 1 tbsp salt flakes


• 2 tsp white pepper
  
  
  1. Preheat the oven to 200 ̊C.
     Mix the rub ingredients. Heat the
     coconut oil in a pan and sear the
     fillet until it is brown. Remove it
     from the pan and sprinkle the rub
     all over it. Place it on a baking tray.
  
  
  2. Add the nectarines to the tray,
     as well as any remaining coconut
     oil from the pan.
  
  
  3. Roast for approximately
     20–25 minutes for medium rare.
  
  
  4. Remove the tray from the
     oven, cover the fillet with foil and
     let it stand for 10 minutes.
  
  
  5. To serve: Slice the fillet,
     sprinkle rosemary on top, and
     serve it with the nectarines.
  
  
  
  

FESTIVE ROASTED

SAGE CHICKEN

SERVES 4

• 3 tbsp ghee, softened


• 1 x 2kg free-range chicken


• 6 whole sage leaves


• 1 tbsp ground allspice


• 1 tsp ground cinnamon


• Himalayan salt and black
  pepper


• 2 lemons, sliced


• 6 bay leaves


• 2 tbsp coconut oil


• 300g chipolatas


• 200g streaky bacon


• fresh sage sprigs, to serve

1. Preheat the oven to 180 ̊C.
   Gently push 2 tbsp ghee under
   the chicken skin, followed by the
   sage leaves. Rub the remaining
   ghee onto the chicken. Sprinkle
   allspice and cinnamon on top and
   season well.


2. Place some lemon slices into
   the cavity. Tie the legs together.


3. Place the chicken in a roasting
   pan. Add the remaining lemon
   slices as well as the bay leaves
   and coconut oil.