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Warming Winter Meals

BREAKFAST


Nutty Eggs on German Rye

Prep Time: 2 minutes | Cooking Time: 7 minutes | Serves: 1
Vegetarian

  • 2 sticky eggs
  • 1 toasted slice of German Rye (halved)
  • 1 tsp raw cashew or almond butter
  • Pink Himalayan salt

Sticky eggs are soft boiled eggs, cook for 7 minutes from the point of boiling, plunge into cold water to prevent further cooking and remove the shell. Spread each half of the toast with the nut butter then mash egg into the butter with a fork and sprinkle with a pinch of salt!

 

Hummus & Tomato on German Rye

Prep Time: 5 minutes | Serves: 1
Vegetarian | Vegan

  • 1 tbsp Hummus (homemade or shop bought)
  • 4 cherry tomatoes (sliced)
  • Organic butter or vegan alternative
  • Squeeze of lemon juice
  • 1 slice German Rye, toasted
  • Pink Himalayan salt
  • Black Pepper

As the rye comes out the toaster, spread the hummus and then slice tomatoes on top. Season with pink Himalayan salt, black pepper and lemon juice and devour while nice and warm!

 

 

 




Smoked Salmon & Scrambled Eggs

Prep Time: 5 minutes | Cooking Time: 5 minutes | Serves: 1

  • 2 eggs
  • 2 pieces of smoked salmon
  • 1 tsp organic butter
  • 1 slice German Rye
  • Pink Himalayan salt
  • Black pepper

Toast the German Rye. Whisk the eggs and set aside. Melt butter in a frying pan and once hot enough pour the egg mix into the pan. As the eggs cook scramble roughly with a wooden spoon or similar utensil. Remove pan from heat once cooked to your preference. Once your toast pops spread a small amount of organic butter across the Rye (optional) and then layer smoked salmon followed by scrambled egg. Season to your liking with salt and pepper.


LUNCH

Garam Masala Carrot Soup

Prep Time: 5 minutes | Cooking Time: 40 minutes | Serves: 3-4
Vegan

  • 600g medium carrots, trimmed, peeled, sliced lengthwise, and cut into 1-inch pieces
  • 2 medium yellow onions, chopped into 1-inch pieces
  • 2 tbsp coconut oil or extra virgin olive oil
  • 2 tsp ground garam masala
  • Small pinch of ground cayenne pepper
  • ¾ tsp Pink Himalayan salt
  • 1 can full-fat coconut milk (or light coconut milk)
  • Juice of half a lime
  • Freshly ground black pepper

Preheat the oven to 220 degrees with a rack in the centre of the oven. Place the carrots and onions on the sheet pan, drizzle with coconut oil (or extra virgin olive oil, if using), ground garam masala, cayenne pepper, and pink Himalayan salt. Toss the vegetables with your hands to evenly coat them, then spread into a thin layer. Roast the carrots and onions until lightly caramelized and very tender, tossing them halfway through.

Place the coconut milk (reserve a few tablespoons for garnish) and 1 1/4 cups of boiling water in a high capacity blender. If you are using a smaller blender, you may need to do this step in batches.

Transfer the roasted carrots and onions to the blender. Add the lime juice. Puree until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached.

Season the soup to taste with pink Himalayan salt, pepper, and additional lime juice (if desired), serve with a swirl of the reserved coconut milk.

 

 

 

Ginger & Soy Marinated Salmon

Marinading Time: 3-4 hours | Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 2

  • 4 tbs olive oil
  • 1-inch piece fresh ginger, grated
  • 3 cloves of garlic, minced
  • juice of ½ lemon
  • 1 tbsp organic maple syrup
  • 2 tbsp tamari (organic)
  • 2 wild Alaskan salmon fillets, patted dry
  • Pink Himalayan salt
  • Cayenne pepper

To make the marinade combine 3 tablespoons of oil, ginger, garlic, lemon juice, maple syrup and tamari in a zip-lock plastic bag. Shake well.

Add the fish to the bag, reseal and shake again until its well coated. Place the bag in the fridge for three to four hours.

Preheat the grill to a high heat. Remove the fish from the bag and discard marinade. Add salt and pepper to taste.

Place the fish under the grill and cook for about 4 minutes per side.

 

 

Spicy Bean Soup

Prep Time: 5 minutes | Cooking Time: 35-40 minutes | Serves: 2
Vegetarian

  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 1 tsp mild chilli powder
  • ½ tsp ground cumin
  • 400g can chopped tomatoes
  • 500ml vegetable stock
  • 400g can mixed beans, drained and rinsed
  • 1 red pepper, cut into chunky dice

Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another minute. Tip in the chopped tomatoes, half fill the can with water, and add to the pan.

Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender. Serve in bowls topped with a small pile of tortilla chips and a lime wedge.




DINNER


Rosemary & Mustard Lamb

Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 2
Gluten Free

  • 2 large lamb steaks
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 garlic cloves, crushed
  • 1 tsp dried rosemary or 1 tsp fresh leaves, chopped
  • Pinch of Pink Himalayan salt
  • Black pepper

Combine all the ingredients, except the lamb steaks in a bowl and mix until well blended. Add the whole lamb steaks to this marinade and using your hands, ensure they are both fully covered. Cover the bowl with cling film or foil (sealing well) and leave for a minimum of 20 mins for the steaks to take up the flavours. If leaving them longer than 20 mins, place in the fridge, but remove 20 mins before cooking as they cook best from room temperature.

Preheat the oven to 180C and place the steaks onto a baking tray. Onve up to heath, cook the steaks uncovered in the over for 7-10 minutes each side (depending on how well done you like your meat). Serve with a large helping of steamed vegetables and sweet potato. 

 

 

 

Mexican Chilli Chicken

Prep Time: 10 minutes | Cooking Time: up to 45 minutes | Serves: 3-4 so share with the family or freeze leftovers
Gluten Free

  • 2 chicken breasts, cut into chunks
  • Half red onion, chopped
  • 3 cloves garlic, minced
  • 1 green chilli deseeded and sliced
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 2 cans of chopped tomatoes
  • 1 tbsp of tomato puree
  • 1 organic, gluten free chicken stock cube
  • ½ cup water
  • 3 tsp chilli powder
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • Pinch of Pink Himalayan salt
  • 1 pinch cayenne pepper
  • 1 ½ bell peppers green, red or yellow, diced

In a slow cooker or casserole dish combine all ingredients (except the peppers). Slow Cook on High for 3 to 4 hours or bake for 1-2 hours on a medium heat around 160C.

Add the mixed peppers 20 minutes before serving and stir well. Serve on baby spinach or with steamed seasonal greens.



 

 





Creamy Mushroom Stroganoff

Prep Time: 10 minutes | Cooking Time: 25 minutes | Serves: 3-4 so share with the family or freeze leftovers
Vegetarian

  • 1 red onion diced
  • Large knob of organic butter
  • 4 garlic cloves sliced
  • Pinch of Pink Himalayan salt
  • 3 cups diced mushrooms
  • 1 cube of organic vegetable stock
  • ½ cup water plus extra
  • 1 tbsp lemon juice
  • 1 tsp agave
  • 1 tsp dried thyme or 2 tsp fresh leaves
  • 2 leeks, sliced
  • 2 handfuls of baby spinach
  • 3/4 cup of plain organic yogurt + extra for garnish

In a large saucepan on low-medium heat add butter, garlic, stock cube, thyme, lemon juice, agave, and water, just enough to dissolve the stock and stop onion from sticking. Steam-fry these ingredients for 2-3 mins before adding the mushrooms.

Once the mushrooms have started to soften, add the leeks and allow to simmer until leeks have softened also. Adding at this point another ½ cup of water (if you want more of a saucy stroganoff) and allow the dish to simmer for a further 15-20 mins (watching that the water doesn’t reduce too much).

10 mins before serving remove from the heat and add ¾ cup of organic plain or Greek yogurt and stir through – taste test and add salt to further season, then add the baby spinach and replace the lid of the saucepan. Leave the dish to stand until you serve just after stirring through the wilted baby spinach.

Serve with a side of buckwheat or quinoa and steamed vegetables. Garnish with a dollop of yogurt.

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