As with ALL the ingredients in my recipes, I must always stress the importance of quality. Whenever I choose sausages, I make sure they are from good quality animals, and there are no dangerous and unnecessary additives. The ones I used for this recipe don’t even have any oil to worry about (many sausages use canola or soybean oil).

This dish is surprisingly easy and fast!

Ingredients:

6-8 medium potatoes
1 head cauliflower

4 lamb sausage – cooked and sliced
6 leafs kale -chopped (I’ve used collards or chard, too)
1 onion – diced
handful currants
1 tbsp grated ginger
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp gara masala
1.5 tsp coriander
1 tbsp lemon juice
1 tsp unrefined salt
1/4 tsp paprika
1 cup coconut or almond milk

Directions:
Cooked the sausages, slice them into pieces and set aside.
Cut the potatoes and cauliflower into 1 inch pieces and toss into a baking dish. Drizzle with coconut oil and bake at 400 for 50 min (stir occasionally).
Meanwhile, in a large fry pan, heat some coconut oil and fry onions for a few minutes.
Add the ginger and stir.
Add all spices and stir well.
Mix in the chopped kale and cook for a few more minutes.
Toss in the currants.
Add slices of sausages.
Stir in the almond milk.
Dump in the potatoes and cauliflower and mix thoroughly.
Splash with lemon juice, mix well and Serve with quinoa or rice.

This week I was inspired by the contents of the box to put together a Mediterranean-Style Wild Salmon with Grilled Asparagus and Prawns.

Ingredients:

4 wild salmon fillets
12 prawns
1-2 bunches of asparagus
coconut oil
2 organic yellow bell pepper cut into 1 inch pieces
1 organic red onion, sliced
3 small organic carrots sliced
3 tbsp balsamic vinegar
3 tbsp EVOO
2 tbsp fresh basil (chopped)
1 tbsp fruit-sweetened jelly
dash salt/pepper

Directions:
In a small mixing bowl, combine vinegar, EVOO, salt, pepper, jelly and basil. Mix well.
Put all the chopped veggies (this does not include the asparagus) in a large mixing bowl and pour the sauce over. Mix well.
Dump all the veggies into a large baking dish and place the salmon and prawns in (you can mix them in to get some sauce on them if you like).
Cover the dish with foil and bake at 390 for 30 minutes.
When there is about 15-20 minutes remaining, you can grill the asparagus with coconut oil. You can also pan fry them with coconut oil if you prefer.
Once done cooking, let the salmon rest for a couple minutes before plating and serving.

Enjoy!

Fried Rice Ingredients:

1 cup organic brown rice
1/4 fresh pineapple cut into chunks
6 organic mushrooms of your choice
1 head organic broccoli sectioned
1 organic onion diced
1-2 tbsp tamari
2-3 organic free range eggs, scrambled

Directions:

Scramble eggs and set aside.
Fry onions in a small amount of oil until soft.
Add mushrooms and cook for a couple of minutes.
Add broccoli pieces until soft.
Add pineapple, rice and eggs.
Mix well and fry for a few minutes.
Add the tamari and mix in well. Let it cook for a minute and it’s ready to serve!

Sesame Sauce Ingredients:

1/4 cup unrefined sugar (perhaps a coconut sugar)
1/8 cup organic corn flour
1/2 cup homemade chicken broth
1 tbsp tamari
1 tbsp toasted sesame oil
1 clove garlic minced
1/4 cup water
2 tbsp raw apple cider vinegar
1 or 2 tbsp sesame seeds

Combine all (except the sesame seeds) and simmer until desire thickness. Use sesame seeds to garnish.

Pan fry your salmon (steaks or fillets) separately with a bit of coconut oil to your desire. Poured the sauce over the salmon just before salmon is done cooking and serve.

That’s it! It’s a great dish and fun to try different veggies in the rice. Get creative and let me know what variation you try!

Ingredients
-1 pasture-raised egg
-1/4 organic avocado
-tbsp organic butter
-1 piece sprouted-grain bread (no sugar)
-dab of organic mustard (optional for a little kick)

Directions
-Fry the egg as you like with the butter.
-toast the bread
-slice the avocado
-Pill it all onto the toast and dig in!

Ingredients:
2 tbsp coconut oil
1 larger onion, diced
2 tbsp fresh ginger, grated
2 cloves garlic, minced
4 carrots, chopped
2 large potatoes, cut into 1/2 inch cubes
3 stalks celery, chopped
5 cups homemade broth
2 tbsp wheat-free tamari
2 tbsp lemon juice (I just juiced a whole small lemon)
1 tbsp lemon zest (I just grated the zest of 1 whole lemon)
1-2 tbsp cilantro, diced
1 bag of your favorite seafood mix (you could pick up some local prawns, scallops, clams, mussels, squid, etc.)

Directions:
Heat the oil in a large pot.
Add the onions and fry until soft.
Add the ginger and garlic for a few seconds.
Toss in the chopped veggies and stir for a couple minutes.
Pour in the broth, lemon juice, zest, cilantro and tamari.
Let it simmer until carrots and potatoes start to soften.
Add the seafood and simmer for another 15-20 minutes.

Bon appetite!

Stew Sauce:
2 tbsp ginger, grated
2 stalks lemongrass, finely diced
2 tsp curry paste or powder
2 tsp cinnamon
2 tsp unrefined sugar
4 tbsp tomato paste
2 tbsp fish sauce

Stew:
2 lb organic stewing bison
3 tbsp coconut oil
1 onion, diced
3 cloves garlic, minced
1-2 cup water
1 cup coconut milk (or almond milk)
Salt & Pepper
2-4 cloves or star anise
2-3 carrots, chopped
3 potatoes, cu into cubes

Mix all sauce ingredients and set aside
Fry onion and garlic in coconut oil for a few minutes.
Add the meat to brown it. Stir in the sauce.
Add the veggies, coconut milk and water and bring to boil for about 40 min, or until vegetables are soft.
(If you like your stew a bit thicker, feel free to add a bit of tapioca starch with water near the end)
Enjoy!

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Directions:
Roast the turkey at 400° for about an hour and a half, depending how big they are.
Pull the meat off the bones and set aside.
Bring the broth to a simmer.
Add all the veggies, spices and turkey to the broth.
While that is simmering, boil some water and cook the noodles.
When veggies are soft, add the noodles and stir well.
It’s that simple!

Directions:
Cut chicken into 1 inch pieces and cook in a large fry pan with the coconut oil.
Combine all other ingredients in blender (preferably Vitamix so you can “cook” it when you blend it).
When mixture is creamy and hot, pour it in with the chicken and stir.
Now its ready to serve with a nice organic brown rice! I sprinkled some black sesame seeds for a pretty garnish.

Ingredients:
1 organic pasture raised egg
1 tbsp organic butter
1 to 2 tbsp unpasteurized sauerkraut
A few dabs of organic stone ground mustard
2 piece sugar free, sprouted grain bread

Fry the egg with butter as you like (over-easy, sunny-side up, etc.)
Toast the sprouted grain bread.
Put the egg on the toast, scoop on the sauerkraut, and drizzle the mustard on.