Slow cooked aromatic chicken

Doing your dinner this way you get your broth made at the same time  :)

1 whole chicken, I like to take the skin off and fry later until crisp as soggy chicken skin is not cool!Carrot, lemon, onion, garlic, ginger, turmeric, lemongrass, star anise- the amounts you see here. Keep it chunky so you can pull them out.

Put all your aromatics in your slow cooker and then put your chicken on top. Fill to the top with water. I like to add some tamari and a few drops of sesame oil. Cook on low for the day. Drain you can keep the onion and carrots to eat. The aromats you can freeze them and use next time you make broth so you don't have to chuck them. The broth left you can freeze or use that week for soups, casseroles, cooking some rice etc...serve the chicken with some extra veg and some buttered rice and your crispy chicken skin

Lots of beautiful broth!

Keep and freeze for your next broth

Almond, buckwheat and apricot bircher muesli/porridge

The color of this is from the maqui powder- its a purple powder usually but has ended up a brown color

serves 1
Ingredients
2 tbsp almonds
1 tbsp raw buckwheat
1 tbsp shredded coconut
1 tbsp chia seeds
5 dried apricot halves
1 tsp each of maca and maqui powder, opt
1 cup of liquid- I have used half almond milk half coconut milk kefir

Method
Blitz almonds, coconut, buckwheat and apricots until mostly fine or until your desired consistency. Put in your jar or container; add your chia, powders and liquid, mix well. Leave in the fridge overnight. Have served this cold with a dollop of full fat yoghurt and freeze dried pomegranate seeds. You can serve hot as a porridge as well.

Maca Powder is from Peru. Grown at 4,100m above sea level in the Andes, Maca is the energising and revitalising superfood of the Incas. Read more about maca powder here
http://wellnessmama.com/8254/herb-profile-maca/

Maqui berry is considered the highest antioxidant fruit on the planet, Loving Earth's Maqui is a deep purple berry wild harvested in the pristine conditions of Southern Chile. The harsh climate of the Patagonian region is credited with increasing the anthocyanin level of fruits and berries grown in that area, and this is seen in Macqui's ORAC score of 319,265 uMol TE per 100g.
Read more here
https://lovingearth.net/products/58/maqui

Lunch box ideas

Home made loaf with butter and grapes

 Rice mountain bread with ham, lettuce, cheese and tomato

 Leftover roast chicken, cherry tomatoes, grated carrots

 Slice roast meat and raw salad/veg

 tuna, corn and avocado dip with raw veg

 Cold sausage with raw veg

 Home made smoothie in a reusable pouch

 Cucumber boats
cut in half lengthwise, scoop out the seeds and put in a filling
this is mackerel, avocado and olive

 Sausage wrapped in cos lettuce leaf and grated carrot and diced tomato

 apple cucumber wedges and watermelon

 Cheese and raw capsicum

 Leftover thinly sliced roast meat wrapped in cos lettuce leaf, havarti cheese and a slice of cucumber

 Nashi and raw capsicum strips

Cherry tomatoes and Mrs Mays pumpkin crunch

 Home made chicken nuggets and raw veg

 Apple cucumber wedges and cherry tomatoes

Grapes with cheese and plain rice crackers

 Chickpea patties and tzatizki ( grated cucumber, excess juice squeezed out, a little garlic, salt and natural greek yoghurt

 Carrot sticks and kiwifruit

 Ham, cos lettuce leaf, grated carrot, capsicum and aioli wrapped in a sheet of nori

 Grape tomatoes and sliced celery

 Apple and cheese

Meatball salad with grape tomatoes, carrot, apple cucumber

Nashi, raw capsicum and cheese

Berries with chia seeds, cacao, coconut flakes, cacao nibs and coconut milk

 Sunbeam pie/frittata maker

 Grated carrot, diced capsicum and tomato with smoked salmon and cream cheese frittata

 Beef salad, cucumber, lettuce, potato, sesame seeds

 Salmon, potato, green beans, beetroot, capsicum

Asian pulled lamb with carrots and a side of cavolo nero, green bean, sesame and almonds

Serves 6

 

Ingredients

1 kg whole lamb shoulder or similar

5 slices ginger

Lots of peeled garlic

3 star anise

½ cup of broth or water

 2 tbsp tamari, soy, or coconut aminos

2 tbsp rice wine vinegar, you can leave out if you want

3 carrots -cut in half

Method

Chuck it all in your slow cooker and cook for the day. Pull apart with a fork when done.

The side dish is 500g ( you can use depending on how many people you are feeding) green beans, tops and tailed and 1 bunch of washed and chopped cavola nero, you can use spinach or kale. In a large pan or wok stir fry the beans in some coconut oil/ghee for 3 minutes and then add the cavolo nero and then add tbsp each of sesame seeds and slivered almonds, stir fry another 1-2 minutes until your greens are wilted

Cheese stuffed meat patties with brown butter tomato sauce

Ingredients

500g mince- I have used beef

2 tbsp fresh herbs, I have used tarragon, thyme and oregano

4 x 2cm square cheese such as mozzarella, feta, gruyere etc….

Salt and pepper

Sauce

400ml tomato passata

50g butter

1 tbsp mixed dried herbs, I ran out of fresh so had to use dried, but you can use fresh just use more

Method

Mix your mince with salt, pepper and your fresh herbs, knead until sticky then form 4 patties and push your cheese in and make sure the mince is surrounding your cheese. Fry off your patties for 5 or so minutes on each side, when done take out and set aside. In the same pan put your butter, melt and cook until it browns and smells yummy and then add your mixed dried herbs, stir and then add your passata, season with salt. Heat the sauce and be sure to scrape the bottom to get all the yummy bits. If you have cream you can add a splash of it. Serve with spaghetti or other pasta, rice or just some steamed veg.

Sesame and nut porridge with fig, vanilla and honey

This uses 5 tbsp nuts/seeds/coconut you can use any combination you like

Gluten/grain free

Serves 1

 

1 tbsp sesame seeds

1 tbsp pumpkin seeds

3 brazil nuts

1 tbsp macadamia nuts

1 tbsp shredded coconut

1 tsp vanilla extract

1 tsp honey

1-2 dried figs

1 tbsp chia seeds

1 cup liquid- I have used half almond milk and half coconut milk kefir

Method

Blitz/pulse up every (except the chia seeds) until mostly fine or until your liking, put into your jar/container and add your liquid and chia, shake well and put in the fridge overnight, heat up if you want it as a porridge or you can eat it cold. Serve with yoghurt, butter, coconut cream if you want