all the moisture has
evaporated, then place
it in a bowl and let
it cool.
- Whisk the eggs and
buttermilk and add this
to the baby-marrow mixture along
with the remaining ingredients.
Season well. - Spoon the mixture into the
tin and bake for approximately
20 minutes or until the bites are
golden and firm to the touch.
Remove the tin from the oven
and let it cool completely. - To serve: Keep the bites
chilled until you are ready to
serve, then serve them topped
with a spoonful of herb oil,
lemon wedges on the side and
garnished with fresh herbs.
MEDITERRANEAN
STYLE SALAD
SERVES 4
FOR THE SALAD
- 300g exotic tomatoes, halved
- 1 red pepper, chopped
- 100g black olives, drained
and pitted - ½ red onion, sliced
- 200g feta cheese, crumbled
- 30g pumpkin seeds
- 30g sunflower seeds
- 2 tsp ground cinnamon
- 1 tsp ground mixed spice
- 2 tbsp xylitol
- 30g goji berries
- pinch of Himalayan salt
- Preheat the oven to 180 ̊C.
Line a baking tray. Place the
chocolate and coconut oil
into a small, heat-proof bowl
set over a pot of simmering
water. Let the ingredients melt
until combined. - Whisk the egg and yoghurt in
a jug. - Place the remaining ingredients
in a bowl and add the egg
mixture and the chocolate
mixture. Stir well to combine. - Spoon the mixture onto the
prepared baking tray and bake for
10–12 minutes. Remove the tray
from the oven and let it cool. - To serve: Serve the chocolate
clusters with tea or coffee. Q
per cluster
fat 18g
carbs 6g
protein 5g
- 200g zoodles
- 1 tbsp dried oregano
FOR THE DRESSING
- 1 tbsp wholegrain mustard
- 2 tsp honey
- juice of 1 lemon
- ½ cup macadamia nut oil
- Himalayan salt and black
pepper
- For the salad: Divide the
ingredients between four jars. - For the dressing: Whisk
the mustard, honey and lemon
juice. Slowly whisk in the oil and
season well. - To serve: Just before serving,
pour the dressing over the salads,
place the lids on the jars and
shake well. Serve immediately.
CHOCOLATE CLUSTERS
MAKES 12
- 100g 80% dark chocolate,
chopped - 3 tbsp coconut oil
- 1 egg
- ½ cup double cream yoghurt
- 80g pecans, chopped
- 40g desiccated coconut
- 2 tbsp coconut flour