Serves 2

Ingredients

 

• Coconut Oil for frying
• 2 Tablespoons Coconut Flour
• 2 Teaspoons Paprika
• 1 Teaspoon Chilli Powder
• Pinch of Himalayan Sea Salt
• 500g Squid
• 1 Clove Garlic, Crushed
• 1 Red Chilli, Chopped
• 1 Spring Onion, Sliced

 

Method

 

1. Place all ingredients except coconut oil and squid into a freezer
bag then shake to mix.
2. Slice the squid thinly then drop into the bag, shake until fully
coated.
3. Heat coconut oil in a deep pan and fry in batches until golden
brown, around 2 minutes.
4. Dry squid on kitchen paper and sprinkle chopped chilli, garlic
and spring onion over.
5. Serve with a green salad and lemon wedges.

 

 

 

 

 

 

 

 

 

Serves 4

Ingredients

 

• 1 Red onion, chopped
• 2 tablespoons curry powder
• 1 teaspoon cinnamon
• 2-3 Cloves garlic, chopped
• 1 inch Fresh ginger finely chopped
• 1 Green chili chopped
• 3 skinless chicken fillets, cubed
• 400 ml boiling water
• Bag of fresh spinach
• Fresh coriander
• 2-3 tablespoons coconut milk
• King Prawns

 

Method

 

1. Melt coconut oil in frying pan, add onion,
garlic, ginger and chili and stir fry for 2-3 minutes.
2. Add curry powder and cinnamon then stir-fry for further minute.
3. Add chicken pieces, water and spinach, cover and cook for
15-20 minutes.
4. Add prawns 5 minutes before the end of cooking if using.
5. Season well and remove from heat.
6. Stir in coconut milk and garnish with chopped coriander.

 

 

 

Ingredients

• 500g organic lean minced beef
• 1 large organic or free range egg
• 2 400g tins of chopped tomatoes
• 2 organic beef stock cubes
• 1 litre of boiling water
• Dried Herbs de Provence (or a
good selection of dried mixed
herbs)
• 1 white onion, finely sliced
• 1 garlic clove, finely sliced, extra
virgin olive oil or coconut oil, salt
and • ground black pepper

 

Method

 

1. Mix the mince with the egg and half the onion chopped. Season
with 1 stock cube and black pepper.
2. Roll the mixture with your hands into ping pong sized balls and
fry in oil until almost cooked (the meatballs can still be slightly.
3. pink in middle as they are going to simmer in the sauce). Be sure
to turn them around now and again so they cook evenly.
4. Take the meatballs out and put them on a plate to rest.
5. Drain all but 1 tablespoon of oil in the pan, retaining the bits of
meat that are left in the bottom of the pan.
6. Add the rest of the chopped onion and some finally chopped
garlic and sauté for a further 2 minutes until golden.
7. Add the 2 tins of chopped tomatoes and a good sprinkling of
mixed herbs.
8. Add in the water and crumble in the final stock cube. Season
with salt and pepper if required.
9. Simmer for about 10-15 minutes until the sauce thickens a little.
10. Add the meatballs and mix them well with the tomato sauce. Let
them cook for another couple of minutes.