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
Is your digestive system groaning from Christmas and New Year's indulgence? All that festive and delicious cheese and wine, second helpings at Christmas lunch, champagne brekkies, boxed choccies and rich desserts.... Wonderfully indulgent, and a lot of work for our guts, hey!
Feasting is one of life's great pleasures and we're fortunate to be able to do so. It's also good to rest and soothe our digestive systems.
For a light-yet-satisfying, restorative meal, try this Vietnamese-style soup. It's rich in liver-detoxifying and gut-soothing amino acids, herbs and spices, thanks to the bone broth, ginger and coriander it contains. It's also gluten-free, hydrating, and offers the antimicrobial powerhouse combo of chilli, ginger and garlic - good medicine for anyone recovering from a cold or other respiratory illness brought on by end-of-year exhaustion.
Serves 2, prep time 30-40 mins
Coconut oil (for frying) and olive oil (for baking and dressing)
*4-5 fresh or frozen mackerel fillets – availability may vary by season and region/country
Dense, wholegrain bread for the croutons – I use rye sourdough, use GF bread if you prefer.
100g Gruyere cheese, cubed (if you’re dairy-free, no worries, skip this...if you eat dairy, the Gruyere does add a special flavour)
*1 romaine lettuce, finely chopped
*8-10 cherry tomatoes, halved
*1 chopped red pepper (small cubes)
*8 spears of steamed asparagus, cut into thirds
*¼ red onion, chopped finely (add more if you really love onion!)
*Bonus – these* are all liver-nourishing foods!
-Heat the oven to 160-degrees Celsius and cut the bread into chunky pieces (croutons).
-Toss the bread in olive oil, sea salt, and pepper. Bake on a lower heat for about 30 mins (maybe less if using GF bread), to get the croutons really crunchy.
-Fry the mackerel fillets in coconut oil for about 3 mins each side, on medium to high heat.
-While these cool, prepare the salad ingredients: steam the asparagus spears and chop the red onion, red pepper, romaine lettuce, cherry tomatoes and cooked asparagus, and cube the Gruyere cheese. Combine all these ingredients in a large salad bowl.
-Flake the cooked mackerel fillets into the salad, using your hands.
-Add the croutons and combine all ingredients. Dress with a generous squeeze of fresh lemon juice and a good drizzle of olive oil, sea salt and some freshly cracked black pepper.
If you fancy, you could add two or three finely chopped anchovy fillets to the salad.
New Plymouth, New Zealand
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