Dinner

1 brown onion

1 tsp ground ginger

1 tsp ground turmeric

1 tsp ground coriander

1 tsp black pepper

1 tsp sea salt

1 tsp tomato paste

1 glove of garlic

1 tsp chili

2 tbsp yoghurt (natural full fat)

Zest of 1 orange

1/2 kiwi fruit

4 lamb backstrap

• Peel the onion and cut into quarters. Place into a food processor and blend until runny.
• Transfer into a large bowl and add all spices, chopped chilli, grated garlic, grated orange zest, tomato paste, yoghurt and olive oil.
• Mix well to combine.
• Scoop out half a kiwifruit, mash up with a fork then mix into the marinade. Kiwi fruit contains proteolytic enzymes which help break down protein fibres making the meat nice and tender and also easier to digest.
• Cut each backstrap into 4 pieces and place into the marinade.
• Stir to coat the meat, then cover with glad wrap and leave in the fridge to marinade for at least 30min (preferably a few hours).
• Heat a little olive oil in a frying pan and add lamb pieces. Cook for ca 3min on each side or according to your liking.
• When the lamb is cooked remove from the pan.
• Add a couple of scoops of marinade into the pan and heat through to serve as a sauce over the meat.
• Serve with steamed greens (broccoli, green beans) and Persian Quinoa Salad.

500g organic beef mince (or organic lamb mince)

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground paprika

1/2 tsp cayenne pepper

1/2 tsp cinnamon

1 tsp chili flakes

2 tsp Dijon mustard

1 glove of garlic

1 brown onion

1/2 bunch of parsley

3 tbsp olive oil

400ml tomato passata

1 tbsp tomato paste

A handful of basil leaves

• Place the mince in a large bowl and add the dry spices (coriander, cumin, paprika, cayenne, cinnamon and chilli), mustard and one grated glove of garlic.
• Season with salt and pepper and mix well until combined (use a fork or just your hands).
• Cut the onion in two pieces and process one of the halves in a food processor until mushy.
• Add to the mince mixture
• Chop the other half finely and put aside.
• Chop the parsley finely and add half to the mince, reserve the rest for the sauce.
• Mix the mince well to incorporate all ingredients, then shape little balls or patties (make them as small or as big as you like).
• Heat olive oil in a pan and cook the meatballs for ca. 5minutes on each side.
• Add the chopped onion to the pan and cook for another 3 minutes.
• Add tomato passata and tomato paste into the pan and stir gently.
• Add a little water if needed to adjust consistency of the sauce.
• Grate in a glove of garlic and add remaining parsley.
• Add a little more chilli to the sauce if you like it spicy.
• Sprinkle basil leaves over meatballs
• Serve with steamed broccoli and brown rice or cauliflower mash.

2 chicken breast

4 tbsp basil pesto

4 tbsp sun-dried tomatoes

6 balls baby boccocini

6 sage leaves

4 prosciutto

• Preheat oven to 180C.
• Slice a pocket into the chicken breast by cutting into it lengthways. Cut only about 2/3 into it so you can open it up (like a book), don’t cut all the way through.
• Spread both sides with basil pesto.
• Top with chopped sun-dried tomatoes and sliced boccocini.
• Close the chicken breast by folding over the top layer.
• Place 3 sage leaves on each of the chicken breast and wrap 2 slices of prosciutto around each breast to make a parcel thereby securing the filling.
• Place chicken breast onto a slightly oiled baking tray and roast for 35minutes.
• Serve with steamed green beans and cauliflower mash.

Quinoa is a great plant source of complete protein making it a great choice for vegetarians. Adequate protein intake is essential for the production of all hormones and enzymes in the body, for tissue recovery and repair, and to keep blood sugar levels balanced. Quinoa supplies good amounts of magnesium and calcium (for healthy nervous system function), B vitamins (for energy and metabolism), and vitamin E (a powerful antioxidant) . It is gluten-free and paleo friendly (it is NOT a grain!). It is low-GI making it a great choice for people with insulin resistance or diabetes keeping blood sugar levels stable.

1 cup quinoa

2 cups water

3 Medjool dates (fresh)

1/4 cup pistachios

1/2 bunch of parsley

1/2 bunch of mint

1 tbsp lemon juice

2 tbsp olive oil (extra virgin)

• Soak the quinoa in filtered water over night. If you don’t have time for soking, make sure to rinse the quinoa properly under running water before cooking.
• Drain and place into a small pot with the water.
• Bring to the boil, then cover and simmer for ca 10-15min. The quinoa should be cooked but still have a bite to it.
• Drain any excess water, if any.
• Transfer into a salad bowl and add finely chopped dates, coarsely crushed pistachios and chopped herbs.
• Dress with lemon juice and olive oil.
• Season with cracked pepper.
• Serve with Afghan Lamb, grilled chicken or fish.

Cook the water in stock (vegetable, chicken, meat) or bone broth to make it more wholesome and add even more flavour. Replace dates/pistachios with either dried apricots/toasted pine nuts or cranberries/toasted crushed hazelnuts for some nice variations.

Most commercial curry pastes are full of sugar and preservatives. And making a curry paste from scratch doesn’t mean you have to work away with mortar and pestle for 2 hours! This paste is mixed up in 5 minutes and is full of flavour and fragrance. And it is completely sugar free! Feel free to be inventive and add a couple of kaffir lime leaves or a chopped stalk of lemongrass to change up the flavours.

1 brown onion

2 inch piece of fresh ginger

2 inch piece of fresh turmeric

2 birds eye chili

2 tsp ground coriander

2 tsp ground cumin

1 tsp curry powder

1 tsp ground cinnamon

2 tsp water

1 glove of garlic (peeled)

• Peel the onion and cut into quarters.
• Peel turmeric and ginger (if you can’t find fresh turmeric and ginger roots substitute with 1 tsp of ground spice instead).
• Place onion, turmeric, ginger, chilis with all other ingredients into a food processor and blend until it turns into a smooth mixture.
• Store in a glass jar in the fridge if not using immediately.

Heat 2 tbsp of coconut oil in a saucepan or wok. Add sliced chicken and vegetables to the pan and cook for ca 3-5minutes. Add curry paste and stir for another 3-5 minutes until meat and vegetables are well coated. Add 400ml of organic coconut milk and 200ml tomato passata. Simmer for ca 10min or until meat is cooked through and vegetables are cooked but still have crunch. Serve with brown rice, quinoa or just on its own. Drizzle with lime juice and sprinkle generously with fresh coriander.