I could eat this Italian-inspired soup again and again. Nourishing, delicious, full of lovely seasonal veg, and comforting in cold weather. The chicken can be left out and more cannellini beans added to make a hearty vegetarian soup.
Serves 2, prep time 60 mins (including making sourdough croutons if desired)
5-6 large potatoes (organic if possible – potatoes can be heavily sprayed with pesticides)
Sea salt and ground black pepper
½ large white onion
1 large leek
Good handful cavalo nero
Few cloves of garlic, roughly chopped
Fresh thyme sprigs
1 tin cannellini beans (use 2 tins if making vegetarian version)
A few good handfuls of shredded or sliced roasted free range chicken
Optional extra: Pre-made sourdough croutons – simply cube the end of a stale loaf of sourdough and bake in the oven for 20 mins with olive oil and a generous sprinkling of salt.
Sweet, salty and juicy all at once, this dish is simple to prepare and goes well with a salad and fluffy roasted potatoes. Make sure you have toothpicks on hand before you start.
A brief note on cheese: I don't encourage eating a lot of dairy foods because...
So for these reasons, cheese, yoghurt and ice cream are foods I enjoy in moderation - a couple of times a month (or less) and on special occasions. I also recommend choosing organic dairy foods, to avoid antibiotics and support farmers who maintain higher standards of animal welfare.
Now, back to the lamb recipe. Lamb is an excellent source of protein, zinc, iron and vitamin B12. It's a super food for anyone affected by stress, anxiety or depression.
This warming soup uses in-season vegetables and is lovely to come home to and heat up after a busy day. High in vitamin C, it is a tonic for those feeling stressed or burnt out.
Serves 2-3, prep time 40 mins, you will need a good blender or food processor
1 red onion, chopped
Few cloves of garlic, chopped roughly
1 medium-sized butternut squash, organic if possible
2 medium to large-sized sweet potatoes, organic if possible
Ground sea salt and black pepper
A little spicy, this meal is packed with veges, protein, iron, B vitamins, zinc and fibre, all of which nourish your nervous system, mental wellbeing, liver and digestive function.
Made without cheese or sour cream, this meal is perfect for people who are allergic or intolerant to dairy foods, or taking a break from eating dairy. Even if you do eat dairy, why not give this recipe a go.....it really is fantastically tasty, and very satisfying.
Serves 2 very hungry people or 3 people wanting a smaller meal, prep time 45-60 mins
1 large red onion
1 teaspoon each of powdered cumin, whole cumin seeds, coriander powder
1 small red chili
500g beef mince, grass-fed and organic ideally
1 can of black beans
4 tablespoons tomato paste
1-2 carrots, grated (using organic veges is encouraged)
1 capsicum, diced
1 little gem lettuce
1 bag of organic, non-GMO corn chips (check Countdown or Woolworths in NZ and Aus for the Macro brand)
For the guacamole and salsa:
2 ripe avocados
Sea salt and cracked black pepper
8 small cherry tomatoes
Handful of fresh coriander leaves
1 small red chili
New Plymouth, New Zealand
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