Nutritional breakfasts, lunches, dinners, deserts & snacks!


– 6-8 large eggs
– 1-2 green chillies, chopped
– 1⁄2 teaspoon sea salt
– 1⁄4 teaspoon freshly ground black pepper
– 1 small onion, finely chopped
– 1 tablespoon clarified butter or ghee
– 1 small bunch of spinach leaves, roughly chopped


STEP 1: In a large bowl, whisk together the eggs, salt and pepper.

STEP 2: In a large skillet, warm the butter over medium heat until shimmering. Add chopped onions and fry them until light brown.

STEP 3: Add the egg mixture and stir with a wooden spoon until the eggs form soft curds, about 3 minutes.

STEP 4: Add green chillies and chopped spinach and cook for about 1 minute.

STEP 5: Remove the pan from the stove and garnish with chopped coriander.

– 2 1/2 cups coconut milk
– 1 cup chia seeds
– 1 cup raspberries
– 1 cup blueberries
– 1 cup chopped strawberries
– ½ cup dried Goji berries
– 3 tsp vanilla extract
– Shredded unsweetened coconut
– Handful chopped nuts (walnuts, almonds, brazil nuts)
– Handful pumpkin and sunflower seeds

STEP 1: Mix all the berries, vanilla extract, chia seeds along with coconut milk in a bowl.

STEP 2: Cover and place in fridge for 5 minutes.

STEP 3: When you serve, garnish with shredded coconut, seeds and chopped nuts on top.

non-vegetarian dishes

– 1 grass fed organic whole chicken
– 8 cups water
– 4 stalks celery finely chopped
– 1 white/ yellow onion finely chopped
– 3 cloves garlic finely chopped
– 1 Tbsp fresh parsley chopped
– 1 tbsp fresh coriander chopped
– 1 tsp turmeric
– 1 inch ginger root finely chopped
– 1/2 tsp sea salt
– 1 bay leaf
– 1/2 tsp apple cider vinegar

STEP 1: Place the chicken in a large pot.

STEP 2: Put the rest of the stock ingredients in the pot, alongside the chicken.

STEP 3: Add enough water to cover the chicken and bring it all to a boil over high heat.

STEP 4:Reduce the heat to a simmer and cook on low for 8-10 hours.

– 6-8 tbsp organic coconut yoghurt
– 1 tsp turmeric
– 1 tsp cumin seeds, ground
– 1tsp garam masala
– 1 tsp red chilli powder
– 1 tsp cinnamon powder
– 1 tsp coriander powder
– 3cm fresh ginger, grated
– 4 cloves garlic, crushed
– 4 skinless organic grass fed chicken breast cubed
– 1-2 tbsp organic ghee
– 1 onion very finely chopped or grated
– 2 tbsp ground cashews or almonds
– 2 tbsp ground coconut
– Large pinch fresh coriander, chopped


STEP 1: Place the yoghurt into a bowl with the turmeric, cumin, cinnamon, coriander, chilli powder, garam masala, ginger and garlic and mix well to combine the flavours.

STEP 2: Add the chicken pieces into the yoghurt mixture and coat all the chicken. Leave to marinate for 4-5 hours or leave it the fridge overnight.

STEP 3: Heat some oil in a pan and cook the onion until it softens and just starts turning golden (you don’t want them too brown).

STEP 4: Add the marinated chicken to the pan and stir until the meat just starts to cook.

STEP 5: Reduce the heat and place the lid on the pan and leave to cook for 15 minutes.

STEP 6: Remove the lid and stir in the coconut. If it seems dry, add a little splash of hot water and allow the chicken to cook for couple of minutes until the chicken is cooked through. Remove the pan from the heat.

STEP 7: Add some fresh coriander when it is ready to serve.


– 1 tablespoon clarified butter or ghee
– 1 tsp cumin seeds
– 1 large onion, finely chopped
– 4 garlic cloves, crushed
– 1 teaspoon ginger, finely chopped
– 800g of boiled chickpeas
– 1 tsp salt, or to taste
– 1 tsp coriander powder
– 1 tsp garam masala
– 1 green chilli, chopped
– 1 tsp red chilli powder
– 1 tsp turmeric
– 200g spinach, chopped


STEP1: Heat the oil in a pan over a medium heat and add cumin seeds.

STEP 2: Stir for a minute until you can smell the aroma of the cumin seeds and then add the chopped onions.

STEP 3: Fry the onions for 15 minutes until they start to brown, then add the garlic and ginger. Fry together for 4 minutes before adding garam masala and chopped spinach, stir and leave to cook for a few minutes. Add a little water if required.

STEP 4: Add green chilli, red chilli powder, coriander powder, turmeric and salt and leave to cook on a gentle heat until it turns into a thick masala sauce (about 10 minutes).

STEP 5: Turn the heat up to thicken the sauce a little if required.

STEP 6: Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 15 minutes.

STEP 7: Serve hot with brown rice or cooked buckwheat.


– 1 cup unsweetened coconut milk
– 1⁄2 cup frozen organic strawberries
– 1⁄2 cup frozen organic blueberries
– 1⁄2 chopped avocado
– Small bunch of roughly chopped spinach and kale leaves
– 2 teaspoons chia seeds
– 1 teaspoon almond powder
– 1 teaspoon flaxseed powder
– 1 or 2 large ice cubes


STEP 1: Combine all of the above ingredients in a blender and blend on high until smooth, 1 to 2 minutes. if the smoothie is too thick, add a little filtered water and blend again until it reaches the desired consistency.

STEP 2: Pour into your favourite glass

STEP 3: Garnish with some blackberries and mint leaves and

STEP 4: Enjoy!

– 3 cups unsweetened coconut milk
– 1 small piece turmeric, grated or 1 teaspoon turmeric powder
– 1/2 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– Stevia to taste (optional)


STEP 1: Add all of the ingredients into a medium saucepan and warm over low heat for about 15 minutes or until warmed through, stirring occasionally.

STEP 2: Strain and enjoy!

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