SAM’S KITCHEN

1 tbsp Coconut Oil
1 Tbsp Butter
50ml Coconut Cream
1 -2 tsp cocoa powder ( to taste )
Natvia to sweeten

Heat coconut oil, butter & Coconut Cream in Microwave or pot till hot.
Add cocoa powder and sweetener and blend in a blender or similar for 5-10 seconds
Pour into a cup and top up with boiling water.

1 Avocado, mashed
2 tbsp extra-virgin olive oil
2 tbsp coconut cream
1 tbsp apple cider vinegar
1 tbsp flat leaf parsley, chopped
1 tbsp dill, chopped
1 tsp dijon mustard
1/2 tsp onion powder
salt and pepper

Combine avo with 4 tbsp of water, the oil, coconut cream, vinegar, parsley, dill, mustard and onion powder in a food processor and process until smooth.

Season to taste with salt and pepper.

Place in an airtight container and store in the fridge for unto 1 week.

Base

1 cup mixed roasted nuts (I bought them roasted from the supermarket)
30 grms butter, melted

If nuts are raw then toast otherwise crumb nuts and mix in butter.  
Put even amounts of crumb mix into muffin tins and bake for 10 mins @ 180 degrees.

Filling

300grms Philadelphia cream cheese
2 tbsp stevia
1 whole egg
¼ cup lemon juice

Beat ingredients together until creamy and spoon onto crumb base. Bake for 15 mins at 180.

500g Brussels Sprouts
120g streaky bacon, cut into small pieces
40g butter
100g double thick creme fraiche
salt & peper

In a small pot steam the brussels sprouts until soft.
In a pan cook the bacon in the butter until it begins so crisp.
Add the brussels sprouts to the pan and mix together well.
Season to taste.
Keep cooking till sprouts are warmed through.
Serve immediately with dollops of creme fruit over the sprouts.

Serves 4

800g chicken thighs ( boneless, skin removed ) cut into bite-size pieces
sea salt and fresh ground pepper
coriander leaves to garnish
lime wedges ( optional ) to serve.

MARINADE
1 1/2 tsp lime zest
1 1/2 tbsp lime juice
1 tbsp coconut oil, melted
3 tbsp tamari
3 tbsp fish sauce
3 galive cloves, crushed
1 1/2 tbsp finely grated ginger
1 1/2 tsp ground turmeric
1 1/2 tsp ground coriander
1 tsp ground cumin
2 tsp sea salt.

CASHEW SATAY SAUCE
1 cup cashews
120g almond butter
2 tbsp finely grated ginger
1 long red chilli, deseeded and finely chopped
2 tbsp tamaric
1 tbsp sesame oil
sea salt

To make the marinade, combine all the ingredients into a large bowl and mix well. Add the chicken and toss through until thoroughly coated. Cover and marinate for 2 hours.
To make cash sauce, combine the cashews and almond butter in a food processor and pulse until nuts are well ground.
Add the ginger and chilli and process until well blended.
Add the tamari and sesame oil and blend well.
Season with salt if required.
Transfer into a little bowl  and set aside.
Cook the chicken on a medium-high heat for 4-6 minutes until browned and cooked through.
Serve on a bed of cauliflower rice, topped with satay sauce and garnished with coriander leaves and a wedge of lime.

SERVES 4

800g zucchinis
1 onion, roughly sliced
1 handful of thyme sprigs
1 head of garlic, cloves peeled
250ml cream
100g butter, broken into pieces
Salt & pepper

Preheat overn to 150 C
Cut zucchinis into quarters down the middle
Lay the onions, zucchini, thyme and garlic in a casserole dish
Season, mix well and press down.
Dot butter over the top of the dish and cover with cream.
Place in oven, uncovered, for approx 1 1/2 hours.

Serve hot.

Serves 4

1 shot espresso  ( or 1-2 tsp instant coffee )
1/2 cup coconut cream
1/2 cup full-cream milk
2 tbsp almond butter
1/2 cup ice blocks

Pour all ingredients into a smoothie machine or processor and blitz until smooth.

00g pork fillets, thinly sliced
3 tsp Thai green curry paste
3 cloves garlic, finely chopped
1/4 cup coriander, chopped
1 tbsp coconut oil
2 tbsp oyster sauce
1 tbsp fish sauce
1/2 cup chicken stock
200ml coconut milk
1/2 cup asparagus , shredded
1/2 cup of spring onions, shredded
1/2 cup of snow peas, shredded
1/3 cup basil leaves, thinly sliced


Combine the Thai green curry paste, garlic and coriander in a small bowl.

Heat Oil in a wok, add the curry mixture and stir-fry until garlic is aromatic ( about 1 minute )

Add the pork and stir-fry, stirring often, until meat is cooked ( about 5 mins )

Add oyster sauce, fish sauce, chicken stock and coconut milk.

Stir to combine and heat thoroughly.

Add the shredded vegetables and toss for 1 minute.

Stir in the basil leaves and serve immediately.


Serves 4

BASE
1/2 cup almonds    ( or other )
1/2 cup of cashews  ( or other )
2 tsp ground cinnamon
1 tbsp butter

Place nuts into food processor and pulse till ground down to small granules
empty nuts onto oven tray, add cinnamon and mix together
Grill for 2-3 mins ( watch cause it can burn fast ) till toasted.
Place in a bowl and mix through the butter
Press 2 tbsp of nut mix into a ramikons and place in fridge to cool.

FILLING
150g Philadelphia Cream Cheese
150g Sour Cream
150ml cream , whipped
1 lemon Juiced
4 tsp Natvia

Mix cream cheese and sour cream together.
Add Natvia and lemon juice.
Fold whipped cream into mix above.
Add mixture to ramikons and place back in fridge to set for 30 minutes or more.

120g Butter
1 large Onion, diced
4 garlic cloves, crushed
2 tsp garam masala
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground ginger
1tsp ground cumin
1/2 tsp paprika
1 tsp ground turmeric
3 tbsp tomato paste
1 tsp sea salt
2 tbsp lemon juice
400ml coconut cream
700g chicken thighs ( boneless, skin removed ) cut into bite-size pieces
Coriander leaves, to garnish
Serve with Cauliflower Rice

Heat 4 tbsp of butter in a large pan
Add the onions and saute for 3 minutes till translucent.
Turn the heat down to low and add the garlic and spices.
Add tomato paste and cook for 1 minute.
Add salt, lemon and coconut cream and the remaining butter and mix well.
Turn the heat up to medium and bring sauce to a simmer.
add the chicken and stir though well.
Cover the pan and cook, stirring occasionally, for 20-25mins, or until the chicken is cooked through and the sauce has thickened.
Garnish with coriander and serve with cauliflower rice.

Serves 4

1 whole egg
2 egg yolks
1 tbsp dijon mustard
1 lemon juiced
1/2 cup coconut oil
1/2 cup olive oil
1 tbsp greek yogurt
Salt & pepper


Combine eggs, mustard and lemon juice in a food processor.
Melt coconut oil in a small pot, avoid over heating as it will make the eggs curdle.
Turn the food processor to a fast speed and slowly pour the coconut oil and the olive oil into the egg mixture.
Once the mayo has emulsified, add the yogurt and season to taste.
This should keep in the fridge for a week.

1 cup almonds finely chopped
1 cup sunflower seeds
1 cup sesame seeds
½ cup walnuts finely chopped
1 cup pumpkin seeds
½ cup Macadamia nuts finely chopped
1 cup flaxseed
1 cup dried coconut
1 tbsp ground cinnamon
1 tsp honey
3 tbsp hot water
½ cup almond oil


Mix all the ingredients in a large bowl.
Mix the honey and the hot water, add in the oil and blend it into the seed mix.
Spread the mix on to a large baking tray and roast in the oven on low temp until completely dry.
Leave over night to cool and dry even more before you store it in a jar.
Eat with 50ml full fat Greek Yoghurt mixed with 50ml whipped cream  and 1/2 cup berries ( optional )

200g sunflower seeds
60g flax seeds
100g sesame seeds
2 tbsp psyllium husks
500ml water
1 tsp salt


Preheat oven to 160 C
Mix all the ingredients together in a bowl and leave to stand for 10 mins (  it will become thick and pliable )
Spread the mixture out as thin as possible on an oven tray. There should be no holes
Bake for an hour. ( be sure to turn the tray around a few times to allow for oven hot spots )
Bake for a further 15-20 minutes - should go seriously crispy
Remove from the oven and leave to cool.
Once cooled, break them into any size you like and store in an airtight container.

250g streaky bacon
4 cups assorted nuts ( almonds, hazelnuts, pecan, brazil, macadamias and cashew nuts )
1/2 tsp ground cumin
1/4 tsp caynne pepper
1 large pinch ground nutmeg
2 tsp  butter
1 tsp salt.

Grill the bacon in the oven until crispy.
remove from the fat and cut the rashers into small pieces and keep the fat.
Toast the nuts in a large frying pan until golden.
Add the bacon fat and butter and cook until the nuts darken.
Add the spices and fry in the butter until they become fragrant.
Add a few drops of water and the bacon and toss.
Tip the nuts back into the oven tray lined with paper towel and pop them in the oven for another 5 minutes at 160 C to dry out properly.
Store in an airtight container.

80-100g steak ( of your choice )

SAUCE
1 cup mushrooms ( chopped )
1 tbsp cream cheese
40ml cream
1 tbsp butter
Salt and peper to taste

Heat the BBQ to medium-high heat and cook the steak to personal preference.
In a frying pan melt butter and add mushrooms. cook for 1-2 minutes
Stir cream cheese into mushrooms till melted through
Turn down the heat to low and add cream. stir through.  Add extra cream if required.
Taste and add salt and pepper if required.

VEGETABLES SUGGESTION
Cook 6-8 asparagus spears ( finish with 1tsp butter )
Steam 1 cup spinach

1.5kg black mussels
1/4 cup olive oil
3 tbsp butter
1 onion, finely chopped
4 garlic cloves, minced
2 sticks celery, finely chopped
1/4 bunch fresh thyme
1 cup white wine
200ml cream
1 handful basil, roughly chopped

Prepare the mussels ( rinse and remove beards )
Heat olive oil and 3 tbsp of butter in a large pot over medium heat.
Add onions, garlis, celery and thyme and cook for 5 mins.
Add white wine and bring to boil.
Add cream and bring to the boil again
Add mussels.
Close pot with a lid and steam over a medium heat for 10mins, until mussels open.
Stir occasionally so that all the mussels are in contact with the heat.
Season with salt and pepper and garnish with basil and serve immediately.

Serves 4

1 Zucchini grated
1 egg
1/2 cup tasty cheese, grated
Salt and pepper to taste.
1 egg poached,
2 slices streaky bacon ( fried )
2 slices blue cheese ( or other )
2 tbsp homemade Hollandaise sauce


Beat the egg
Add the zucchini and grated cheese
Add salt & pepper for flavor.
Spoon into a frying pan to cook.
Flip over to cook on both sides.
Serve with bacon, poached egg, blue cheese and or hollandaise sauce.

400g large zucchinis
2 tsp fine salt
1 tbsp coconut oil


Cut zucchinis into noodles ( julienne with a knife, mandolin or shredder/peeler.
Mix them with salt and leave them in a colander  in the sink for 20 mins to drain any excess liquid.
Warm the coconut oil in a pan and add zucchini, Saute for a few  minute until just cooked.

Note: You can use this to substitute for pasta with any pasta sauce or asian stir-fry or eat on there own as a side dish to any meat, chicken or fish dish.