Rhubarb jelly

This rhubarb jelly is another simple way to get more gelatine / collagen into your diet. Rhubarb is extremely low in carbs for a fruit but is rich in vitamins and minerals. I love the tart fresh taste of rhubarb and prefer it without any sweetener, in its unsweetened form it is very refreshing and…

Fish Broth and Fish Soup

To make a really good fish soup you need to start with a really good fish broth. I like to use fish heads and frames, buy them from your fishmonger they are usually quite inexpensive. It’s really worth the small amount of effort to make fish broth and I generally make 4 to 5 litres…

Raw Beetroot & Chocolate Cake

This delicious cake is a fabulous shade of pink and is easy to make as it needs no cooking you just need a food processor. I am using 90% chocolate from local Nelson boutique chocolate company divine chocolate, this fabulous 90% chocolate is bitter dark with complex earthy flavours that perfectly complement the sweet earthy…

Calendula and herb dressing

Calendula is well known for its healing qualities it is anti-inflammatory,  anti-bacterial and it contains antioxidants in the form of flavonoids and carotenoids which convert to vitamin A, important for vision and healthy skin. So if like me you find you have an abundance of flowers you can make this yummy, healing, herby, green dressing,…

Chocolate Pots & Truffles

For me chocolate is something I eat a small amount of most days, I only eat the 90% chocolate and I have learnt to love it’s bitter sweet flavour. Dark 90% chocolate has lots of health benefits it is a fabulous antioxidant and is rich in polyphenols. It can be hard to get 90% chocolate in…

Green wraps and green pesto sauce

These wraps are very versatile, they can be eaten warm or cold as wraps, they are strong enough to take for lunches or picnics they can be used as a canalloni substitute for pasta type bakes or shredded to make fettuccini and covered with a sauce and they keep for several days in the refrigerator.Ingredients…

Chorizo and Cavelero Nero soup

This spicy soup is a traditional Portuguese dish made with lots of dark greens and spicy sausage. Caldo verde, as it is called, is eaten a lot both in Portugal and in Brazil and the recipe varies from region to region. I was first introduced to this soup by my English friends Linda and Tin,…

Lamb shanks with roast beetroot and cashew puree

Lamb shanks are an excellent cut for low carb high fat eating, they should be cooked long and slow so all the gelatinous fibres melt and the meat is falling off the bone. Here I roast finely sliced onions with the lamb until they are dark and caramelised, and serve with a deep pink creamy…

Stir fried cauliflower rice

I used the last of my cauliflower from the garden for this vegetarian stir fry. This is perfect for low carb high fat eating without meat, people often think that to be low carb you have to eat a lot of meat, it’s simply not true, I eat mostly vegetables with some meat and some…

Roast garlic cauliflower hummus with crispy venison mince

This hummus made with no chickpeas is delicious, before I went low carb I had no idea that the humble cauliflower was so versatile. We are fast coming to the end of the cauliflower season in New Zealand but I will not panic as asparagus follows in September. But in the meantime to make the…

Curry paste

I like to make my own curry pastes rather than buy them so I know what’s in them and make sure it is as fresh as possible, with good oils and whole spices. Having a curry paste on hand means that making curries and flavouring soups is so quick and easy. This one is a…

Sprouted lentil croquettes

These little croquettes are made with sprouted lentils, the sprouting process reduces the carbohydrate and starch content of lentil and also makes them more digestible. Ingredients. 2 1/2 cups of sprouted lentils, made with 1 cup of whole lentils. 1/4 cup flax seeds. 1 heaped tablespoon of tahini. 1 tablespoon fennel seeds. 1 large or 2…