Lose It! — November 01, 2017

4. Wrap each chipolata with a
   slice of streaky bacon and set
   it aside. Roast the chicken for
   1 hour, add the chipolatas, and
   roast for another 30 minutes
   or until all the meat is
   cooked through.


5. To serve: Slice the chicken and
   serve it with fresh sage sprigs and
   the bacon-wrapped chipolatas.

SMOKY BRUSSELS

SPROUTS WITH

COCONUT CREAM

SAUCE

SERVES 4

• 500g Brussels sprouts


• 2 cups home-made chicken
  or vegetable stock


• 2 tbsp coconut oil


• ¼ tsp smoked paprika


• ¾ cup coconut cream


• juice of ½ a lemon


• Himalayan salt and black
  pepper


• 50g almond flakes, toasted,
  to serve


• 5g fresh parsley, roughly
  chopped, to serve
  
  
  1. Bring the sprouts and stock
     to a simmer in a pot until the
     sprouts have softened. Strain off
     the cooking liquid.
  
  
  2. Add the coconut oil and cook
     the sprouts, swirling the pan until
     they have turned golden.
  
  
  3. Sprinkle the paprika into the
     pot and add the coconut cream
     and lemon juice. Simmer for
     5 minutes and season well.
  
  
  4. To serve: Serve the sprouts
     warm, with almonds and
     chopped parsley sprinkled
     on top.
  
  
  
  

ROSE WATER

& ALMOND

PANNA COTTA

SERVES 4

• 15g gelatine


• 3 cups almond milk


• ¼ tsp stevia powder


• juice of 1 lemon


• ¼ tsp rose water extract


• ¼ cup granadilla pulp,
  to serve


• almond flakes, toasted,
  to serve

1. Fill a cup ¼ full with water,
   sprinkle the gelatine powder over
   the water and leave it to set.
   Bring the almond milk, stevia
   and lemon juice to a simmer in a
   small pot, add the gelatine and
   stir until the gelatine is completely
   dissolved. Remove the liquid
   from the heat and let it cool
   completely. Stir the rose water
   extract through the liquid.


2. Pour the liquid into four
   glasses or serving ramekins and
   refrigerate it until it is until set.


3. To serve: Serve the panna
   cotta chilled, garnished with
   granadilla pulp and toasted
   almond flakes. Q

per serving

fat 48g

carbs 15g

protein 4g

per serving

fat 22g

carbs 20g

protein 9g

ROASTED CARROT,

KALE & AVOCADO SALAD

PAGE 62