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INGREDIENTS

2 Sweet Potato and Broccoli Fritters
½ a cup of spinach
75g smoked salmon
1 tablespoon of sauerkraut
4-5 blanched broccoli florets
¼ cup of microgreens
¼ an avocado (optional)

TO SERVE

Bestow Coconut Dressing

Suitable for:
Lunch | Dinner

METHOD

Place all elements in a bowl and enjoy.

NOTES

Making bowls of food using up leftovers is a wonderful way to eat. Not only is it quick and easy but the colours are great and makes for not only a tasty but also visually pleasing meal – we guarantee you will be thinking of it all morning until lunchtime comes! 

kombucha-image

Kombucha Time

Drink 100ml of kombucha with your lunch today. Kombucha is a delicious fermented tea drink which is packed full of beneficial microbes to rebalance your gut. You are welcome to enjoy a full glass of kombucha if you wish but 100ml daily is sufficient for the gut benefits. You can buy kombucha from most good supermarkets or organic stores. Brands we love and recommend are Good Buzz, Kombucha King and Daily Organics. Enjoy!

  • July 16, 2018

INGREDIENTS

1 large sweet potato, peeled, chopped into chunks
½ a teaspoon of Himalayan salt
5 broccoli florets
2 spring onions, finely sliced
1 generous handful of fresh herbs, finely chopped (such as coriander, basil, parsley, dill)
1/4 cup of coconut milk
1 clove of fresh garlic, grated
Zest of 1 lemon
1 tablespoon of coconut aminos
1 tablespoon of olive oil

TO SERVE

Bestow Coconut Dressing

Makes approx. 8 fritters

Suitable for:
Lunch | Dinner

METHOD

Place sweet potato and salt into a saucepan and cover with water. Bring to the boil on stovetop and then simmer for 15-20 minutes. Add the chopped broccoli florets in the final five minutes. Once vegetables are soft, remove from the heat and drain the water. Mash or blend in the food processor the sweet potato, broccoli and add all other ingredients except olive oil. Shape handfuls into balls and flatten slightly. This recipe makes approximately 8 fritters.

These can be made ahead and kept in a sealed container in the fridge for a couple of days until cooking time. Once cooked, they can also be frozen.

When you are ready to cook, place  olive oil in fry pan and turn onto medium heat. Cook fritters on each side until browned. Alternatively bake them in the oven at 200 degrees celsius for 15-20 minutes.

Serve drizzled with Bestow Coconut Dressing.

PROGRAMME NOTES

This recipe makes approximately eight firtters – three fritters for breakfast on Day 5, two fritters for  Healing Bowl Day 5 lunch and freeze the reamining fritters for use after the programme.

NOTES

Believe it or not, the simple broccoli is a gut health hero. It quietly goes about its role supporting our digestive system without ever being labelled as a superfood, but that is exactly what it is. Broccoli reduces inflammation and is a key player in maintaining gut barrier function, supporting the gut’s response to contaminants and toxins. 

  • May 29, 2018

INGREDIENTS

2 cups of Chicken Bone Broth
3 Chicken Meatballs
½ cup of fresh spinach leaves
1 cup of root vegetables, cooked (such as carrot, sweet potato and pumpkin)

To Serve
1 tablespoon of coriander, chopped
1 small carrot, julienned
1 spring onion, chopped
1 lime cheek or lime wedge

1 serving

Suitable for:
Lunch | Dinner

METHOD

Place broth in a saucepan on medium high, bring to boil and then turn down to low and simmer. Add Chicken Meatballs, spinach and pre-cooked root vegetables. Serve with coriander, carrot and spring onions. Squeeze lime cheek in just before eating.

PROGRAMME NOTES

You will not need the lime for any further recipes so feel free to use the remainder as an accompaniment to any other meal or squeeze the juice to flavour your drinking water.

NOTES

Broth based soups are a very grounding way to eat. By including a good quality protein source and of course, root veggies and greens, your body is provided with a good balance of fat, protein, carbohydrates and vegetables, all of which promote gut health. 

  • May 27, 2018