CHOCOLATE TREAT BALLS – PHASE 3

INGREDIENTS 1/2 medium-large cauliflower 4 tblspns cocoa or cocao powder 2 1/2 Tspn of stevia or to taste 1 1/2 tblspns of apple butter (used to bind mixture, but not make it too wet) Extra cocoa or cocao powder for rolling DIRECTIONS Grate or use food processor to turn cauliflower into rice like consistency. Place in a bowl, cover with boiling water & cook on high in the microwave for 5 mins. Drain & place in clean tea towel. Being careful not to burn hand, ring as much water out as you can possibly get- you want the cauliflower dry as you can get it. Place in a bowl & [...]

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COTTAGE CHEESE AND APPLE CIDER VINEGAR – PHASE 2 AND 3

INGREDIENTS 1 tablespoon of cottage cheese 1 teaspoon of mustard powder 1 tablespoon of minced garlic 1 teaspoon minced ginger Sprinkle of salt 1 tablespoon of apple cider vinegar Splash of water DIRECTIONS Mix all ingredients together and serve as a dressing over meat / chicken or salad. Approx 1 serve By Rebecca Davidson

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PASTA SAUCE / BOLOGNESE – PHASE 2 AND 3

INGREDIENTS 80 grams – Tomato Paste 3 Tablespoons – Apple Cider Vinegar 1 Tablespoon – Lemon Juice 1/4 teaspoon – Celery Salt 1/2 teaspoon – Paprika 1/4 teaspoon – Mustard Powder 1/4 teaspoon – Onion Powder 1/4 teaspoon – Garlic Powder Tiny Pinch – Nutmeg Tiny Pinch – Clove Stevia to taste DIRECTIONS Dissolve spices in the vinegar and lemon juice. Then add the Tomato Paste and mix thoroughly. If needed: Add additional lemon juice, vinegar, or a little bit of water until it reaches your desired thickness. By Jess Arroyo   <

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STUFFED EGGPLANTS – PHASE 3

METHOD PRECOOKING METHOD: Line a tray with baking paper Season with salt, pepper and cumin powder Cut eggplant in half and place with white facing upwards Spray lightly with oil Season to your liking the tops with salt, pepper, cumin powder and harissa spice (available from the supermarket, no sugar or additives) Place in oven at 180 c for 40 to 50 minutes ( depends on size of egg plant). FILLING & INGREDIENTS 2 tbsp of oil 5 cloves of garlic 2 onion finely diced 1 tbsp of mixed herbs Chilli to your taste 3 tbsp of chicken stock powder  and cook well. Dice 300 gms of mushroom and add to this mix and [...]

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TERIYAKI SALMON ON ASPARAGUS SPEARS – PHASE 3

INGREDIENTS Bunch of asparagus 2 cloves of garlic chopped 1 heaped teaspoon grated fresh ginger Pinch of stevia 1 tablespoon tamari 1 tablespoon olive oil 200g salmon DIRECTIONS Heat oil in pan. Add half the garlic and asparagus Spears. Toss till gently cooked being careful not to overcook. Place onto serving plate. Bring pan back to heat. Add remaining garlic and ginger. Add salmon steak. Cover with lid to allow salmon to cook evenly through. Approx 3 mins. Remove lid and turn off heat. Add stevia and tamari. Serve salmon and sauce over bed of asparagus. Serve hot. Makes 1 serving By Helen Wu

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CREAMY RANCH DRESSING – PHASE 2 AND 3

INGREDIENTS 100 grams low fat cottage cheese ¼ cup beef stock ½ tsp gralic salt ½ tsp onion powder ½ tsp dill ½ tsp garlic powder ½ tsp paprika ½ tsp ground pepper DIRECTIONS Add everything together in a blender and mix until smooth. Adjust seasoning to taste. *note: each serve of dressing is approx 20g protein. The less you use, the less of your protein serve you use. Approx 6 serves By Mel Wishart

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