Five fail-safe recipes for any kind of dinner guest

PERFECT PIZZA
Serves 2

Ingredients
(use organic ingredients where possible)

Pizza Base

• Florets from 1 cauliflower
• 3/4 cup almond meal (or 3/4 cup almonds made into almond meal by processing them in a food processor)
• 1 tbsp dried oregano
• Sea salt and freshly ground black pepper
• 3 free-range eggs, beaten

Topping

• 2 tbsp organic tomato paste
• 2 tbsp fresh or dried oregano
• 1 handful mushrooms, sliced
• 1 handful black olives, pitted
• 1/4 cup nutritional yeast or choice of parmesan or pecorino cheese
• Anchovies

Garnish

• 1 handful greens (arugula, basil)
• Squeeze lemon juice

Method

1. Preheat the oven to 400ºF (200ºC) and line a baking tray with baking paper.
2. Coarsely chop the cauliflower and add to the food processor with the almond meal, oregano, and seasoning. Blend until it is a fine, rice-like texture.
3. Slowly add the eggs one at a time until the dough comes together and you can shape it into a ball.
4. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Depending on preference, you could make 2 small bases or one large. We find the small bases work better and cook more evenly.
5. Pre-bake for 25 minutes or until golden.
6. Remove the crust from the oven.
7. Cover it with tomato paste, mushrooms, olives, oregano & nutritional yeast or cheese and put it back in the oven for 5-10 more minutes.
8. Take it out of the oven and top with fresh basil, arugula & a squeeze of lemon juice.

COCONUT FISH CURRY AND RICE
Serves 2

Ingredients
(use organic ingredients where possible)

Curry Paste

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tbsp garam masala powder
• 1 tsp turmeric
• 1 tsp cumin
• Zest of 1 lime

Fish Curry

• 1 lb (500g) mahi mahi or similar firm, wild-caught white fish, diced in 1 inch pieces (for a vegetarian version, omit the fish and replace with 2 cups of cooked chickpeas, tinned or soaked and cooked)
• 1 x 14oz (1 x 400ml) can coconut milk
• 1 tsp sea salt
• ½ bunch cilantro (coriander), chopped for garnish
• ¼ lime
• 1 cup cooked rice (basmati or brown)

Method

1. Melt coconut oil in a large pot, add onion and garlic and cook gently over a low heat until translucent. Add remaining curry paste ingredients and cook, stirring regularly for about 2 minutes or until fragrant.
2. Add the fish and stir to coat well in the spices.
3. Add coconut milk and simmer for 20-25 minutes until the fish is cooked through. (If making the vegetarian curry, add the chickpeas and coconut milk and stir through, then gently simmer for 4 minutes.)
4. Serve immediately with a garnish of fresh cilantro leaves and a generous squeeze of fresh lime juice.

ZUCCHINI POMODORO
Serves 1

Ingredients
(use organic ingredients where possible)

• 3 zucchinis
• 1 cup tomatoes
• 6 soaked, sun-dried tomatoes
• 1/4 cup olive oil
• 2 cloves garlic
• 1 date
• 2 tbsp of parsley or basil
• 1 tsp sea salt

Method

1. Spiralise the zucchini into noodles, or with a peeler into ribbons, and place in a large serving bowl.(You can eat these zucchini spirals raw but in the winter you could blanch them in boiling water for two minutes so you can serve this dish hot.)
2. For the sauce, place remaining ingredients in food processor/ blender until smooth.
3. To serve, place the zucchini noodles/ ribbons into bowls and pour the raw source over the top, just like you would for a bowl of pasta.

CHICKEN SAN CHOY BAU
Serves 2

Ingredients

(use organic ingredients where possible)

• 500g lbs free-range chicken mince
• 1 small carrot, grated
• 1 small zucchini, grated
• 1 large onion, finely diced
• 2 garlic cloves, finely diced
• 1-inch piece ginger, grated
• 1 small red chili, finely diced
• 1 tbsp maple syrup or coconut sugar
• 1 tbsp tamari (gluten-free soy sauce)
• ½ lime, juiced
• Sea salt to taste
• Handful fresh cilantro (coriander), roughly chopped
• 1 tbsp coconut oil or organic butter
• 6 -10 cos or butter lettuce leaves

Method

1. Heat frying pan over high heat. Add oil and swirl to coat the base.
2. Add onion, garlic, ginger, and chicken.
3. Stir-fry for a few minutes until the chicken is just cooked through.
4. Add the zucchini, carrot, tamari, maple syrup, lime juice and chili, if desired.
5. Stir-fry until zucchini has broken down and the sauce is warmed through.
6. Season with sea salt.
7. Spoon chicken mixture into lettuce leaves and top with cilantro and a drizzle of yogurt.

SOOTHING CHICKEN SOUP
Serves 4

Ingredients
(use organic ingredients where possible)

• 1 whole, organic chicken
• 3¼ L filtered water, enough to cover chicken
• A generous splash of apple cider vinegar
• 1 carrot, roughly chopped
• 2 stalks celery, roughly chopped
• 1 onion, roughly chopped
• 1 tbsp sea salt
• 2 tsp turmeric powder

Method

1. Place chicken, enough water to cover chicken and apple cider vinegar in a large pot and bring to boil.
2. Add garlic, carrot, celery, onion, turmeric and sea salt.
3. Gently simmer in the pot for 2 hours. Keep topping up water to prevent over-evaporation.
4. Strain liquid and shred chicken off the bones to use in a chicken soup or store cooled broth in airtight containers in the fridge.