SUPER GREENS SALAD
SERVES 2
4 eggs, free range
½ tsp cold-pressed extra-virgin coconut oil
2 rashers pasture-raised bacon, diced
½ bunch kale, stalks removed,
finely chopped
60 g spinach
½ head broccoli, finely chopped
2 tbsp goji berries
1 avocado, diced
1 tbsp pumpkin seeds
1 tbsp almonds, roughly chopped
¼ bunch coriander, roughly chopped
Sea salt and pepper, to taste
Dressing
1 tbsp extra-virgin olive oil
½ lemon, zested and juiced
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
Sea salt and pepper, to taste
Bring a small saucepan of water to
the boil. Carefully add eggs and turn
down the heat to a simmer. Cook for
4 to 5 minutes. Run under cold water
before peeling and cutting in half.
Melt coconut oil in a small frypan over a
medium heat. Add diced bacon and sauté
for 2 to 3 minutes, or until golden. Set aside.
To make the dressing combine all
ingredients in a small bowl and
whisk until well combined.
In a large bowl, combine kale, spinach,
broccoli and goji berries. Add half the
dressing and massage ingredients with
the dressing for 1 to 2 minutes to soften.
To the bowl, add bacon, avocado, pumpkin
seeds, chopped almonds and coriander.
Season well and toss to combine.
To serve, divide salad onto two plates
and top with halved boiled eggs. Drizzle
with additional dressing if desired.
Store remaining dressing in the
fridge for up to 5 days.
COCONUT PANNA COTTA WITH QUINOA
GRANOLA & SMASHED RASPBERRIES
SERVES 4
Coconut panna cotta
1 cup coconut milk, canned
2 tsp grass-fed gelatine
1 tbsp rice malt syrup
1 tsp organic vanilla bean paste
1 cup coconut yoghurt, ideally homemade
Quinoa granola
¾ cup quinoa flakes
½ cup shredded coconut
½ cup almonds
¼ cup macadamias
¼ cup walnuts
¼ cup pumpkin seeds
¼ cup chia seeds
60 g cold-pressed extra-virgin
coconut oil, melted
2–3 tbsp rice malt syrup
1 tsp cinnamon
½ tsp sea salt
Smashed raspberries
125 g raspberries
1 tsp lemon zest
Preheat oven to 160°C and line a baking
tray with baking paper. Lightly oil 4
panna cotta moulds with coconut oil.
To make the granola, combine all
granola ingredients in a large bowl and
mix thoroughly, ensuring the wet and
dry ingredients are well combined.
Spread the granola evenly on the baking
tray and bake for 10 minutes. Check
regularly to ensure that it does not burn.
Remove from the oven and allow
to cool. This will keep in an airtight
container in the fridge for up to 4 weeks,
if you can make it last that long.
To make the panna cotta, place milk in
a medium saucepan and add gelatine.
Stir quickly and then set aside for 5
minutes to allow the gelatine to ‘bloom’.
Heat the milk mixture over a low heat
and add rice malt syrup and vanilla.
Whisk continuously, until the gelatine
has dissolved. Remove the saucepan
from the heat and allow to cool slightly.
Add in coconut yoghurt and whisk
until well combined. Pour into the
moulds and place in the fridge for 4
hours, or until set. The panna cotta will
keep in the fridge for up to 5 days.
To make the smashed raspberries, place
the raspberries and lemon zest in a small
bowl. Using a fork, roughly mash the
raspberries until desired consistency.
To serve, run a butter knife around
the edge of the mould to loosen the
panna cotta and turn out into yourbowl. It should have a slight wobble
to it. Top with 3 tablespoons of the
granola and smashed raspberries.STEPH’S ACAI BOWL
SERVES 1
½ cup unsweetened almond milk
1 tsp chia seeds
½ cup frozen blueberries
½ frozen banana
1 tbsp unsweetened acai powder
1 kale leaf, stalk removed
1 tsp cinnamon
1 tbsp almond butter
To ser ve
1 tbsp quinoa granola (see Coconut
Panna Cotta recipe)
1–2 strawberries, sliced
Add almond milk and chia seeds to
the blender and let sit for 15 minutes
for the chia seeds to go to work.
Add blueberries, banana, acai powder,
kale, cinnamon and almond butter
to the blender and blend until a
creamy, thick consistency forms.
Spoon the mixture into the bowl
and top with the quinoa granola
and sliced strawberries.GARLIC PRAWNS WITH BROCCOLI RICE
SERVES 4
Marinade
¼ cup extra-virgin olive oil
2 garlic cloves, crushed
1 lemon, zested and juiced
¼ tsp sea saltCOCONUT PANNA COTTA WITH QUINOA
GRANOLA & SMASHED RASPBERRIES