This mouth-watering salad is so easy to prepare, filling and nourishing. The sprouts are so flavourful and add more texture to the salad.


  • 1 salmon fillet
  • 2 handfuls of watercress, thick stems removed
  • ¼ cucumber, thinly sliced
  • 1 handful of broccoli sprouts
  • 1 tbsp extra-virgin olive oil
  • ½ fresh lemon
  • Pinch of basil
  • Pinch of Himalayan sea salt


  • Season salmon with a pinch of basil and Himalayan sea salt and bake in the oven for 12 minutes.
  • Place the cucumber and watercress in a large plate
  • Add the broccoli sprouts to the top
  • Drizzle on the extra virgin olive oil and freshly squeezed lemon
  • Serve with the oven baked salmon and enjoy!
Spiralised Courgette and Kale Stir fry with Organic Grass-fed Chicken

Spiralised Courgette and Kale Stir fry with Organic Grass-fed Chicken

This super-healthy stirfry is so tasty and full of flavour. It is packed with nutrients important for optimal health.


  • 1 small organic, grass-fed chicken thigh, seasoned, boiled and baked in the oven
  • 2 medium sized courgettes, spiralised using a spiraliser
  • 2 handfuls of kale, roughly chopped
  • 2 small fresh turmeric, grated
  • Thumb-sized piece fresh ginger, grated
  • 2 garlic cloves, finely chopped, leave to stand for a few minutes before use
  • 1 small red onion, finely chopped
  • Pinch ground black pepper
  • Pinch Himalayan sea salt, to taste (if needed)
  • 1 teaspoon coconut oil
  • Homemade chicken stock


  • Heat up skillet, when hot, add the coconut oil
  • When coconut oil has melted, add red onions, garlic, turmeric, ginger, black pepper and sauté for about 5 minutes.
  • Add homemade chicken stock, stirfry for a further 5 minutes, stirring occasionally
  • Add courgette and kale stirfry for a further 7 minutes, stirring occasionally and it is ready to be served
  • Serve stirfry with oven baked chicken and enjoy!
Vegetable & Prawn Stir Fry

Vegetable & Prawn Stir Fry



  • 240g Wild Prawns, Frozen Raw
  • 1 brown onions, chopped
  • 1 garlic clove, minced
  • 1 tablespoon coconut oil
  • Handful of spinach
  • Handful of kale
  • ½ head broccoli, separated into florets
  • ½ green cabbage, thinly sliced
  • 1 bunch asparagus, end trimmed, cut into 2-inch pieces
  • 1 tablespoon fresh ginger
  • 1 tablespoon fresh turmeric
  • ½ teaspoon black pepper
  • Himalayan sea salt


  • Start by heating a skillet or wok over medium heat until surface is hot
  • Heat the coconut oil in the skillet over medium heat
  • Add the onions, fresh turmeric, ginger, garlic and black pepper and stirfry for 5 minutes, stirring occasionally.
  • Next add the prawns, stir fry for a further 5 – 7 minutes, stirring occasionally till prawns are cooked with an orange colour. Add salt to taste.
  • Next add the vegetables, stirfry for a further 5 -7minutes, stirring constantly so the vegetables cook but don’t burn.
  • It is now ready to be served. Enjoy!
Stir-fried Purple Sprouting Broccoli and Spring Onions

Stir-fried Purple Sprouting Broccoli and Spring Onions

Purple sprouting broccoli contains the phytochemical sulphoraphane has been linked to providing resistance against chronic diseases like cancer, heart disease, osteoporosis and diabetes.

It is also a good source of vitamin C, carotenoids, vitamin A, iron, folic acid, calcium and dietary fibre.


  • Grass-fed Lambchops, seasoned and oven baked.
  • 400g Purple sprouting broccoli, trimmed
  • 1 bunch spring onions, chopped
  • 2 tablespoons coconut oil
  • ¼ fresh ginger, grated
  • 1-inch fresh turmeric, grated
  • Pinch of black pepper
  • Pinch of cayenne chili pepper
  • Himalayan Sea Salt to taste


  • Melt the coconut oil in the skillet on medium heat
  • Add the spring onions, turmeric, ginger, black pepper stir fry for about 2 minutes
  • Add the purple broccoli sprouts and stir fry for another 2 minutes or until tender.
  • Add cayenne chili pepper and Himalayan sea salt to taste, stir fry for a further 1 minute. Serve with the oven baked grass-fed lamb chops

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