The Sweet Life

This burnt lime mayo recipe is so simple but so delicious. I use it when I am making Crispy Asian Fried Chicken as a dip for the fried chicken or if I'm making wraps, bao buns or burgers.  It adds a creamy citrus flavour to any meal. Ingredients 1 lime 4 tablespoons of mayo (or more if it is too acidic, keep adding mayo to balance out the citrus tang) Method 1. Heat a frying pan on med-high heat. Cut the lime in half and add to the dry frying pan, flesh side down. 2. Fy until flesh is slightly 'burnt', the flesh turns slightly brown/black. 3. Squeeze lime juice into the mayo and mix until combined. Enjoy x

Oh my gravy! This is by far the tastiest and most delicious gravy I have ever tried! PLUS this recipe is made with  Beef Bone Broth  which means it adds a whole lot of minerals and collagen, glutamine, glycine, and proline into the gravy which makes it an amazing healing food for your gut. I love adding this gravy to sausages and mash, then adding a spoonful of sauerkraut for extra gut health benefits! It is also delicious with steak or chicken, even over a roast! Ingredients 800ml Beef Bone Broth 1 tablespoon of coconut oil 2 large onions (sliced) 1 tablespoon flour A small handful of thyme sprigs (pick the leaves off to use and throw away stalks) 1 tablespoon of Worcestershire sauce Salt & pepper Method 1. Pour the broth into a pot, bring to the boil and simmer for 10 minutes or until broth is reduced by half.  Remove from the heat and set aside.  2. Add coconut oil to a hot frying pan over medium heat and add the onion (if...

Fermented veggies!!! Another must have to improve gut health. These amazing foods are rich with live, active enzymes and probiotics. The tart flavour helps to stimulate digestive acids. There are many immune-supportive acids in fermented foods. They key is to start with very small amounts in your daily diet and slowly increase. You will need a 1.5 litre preserving jar with an airlock lid for this recipe. Make sure you wash the jar and all the utensils (spoon, bowls, shot glass) using very hot water. You'll also need some muslin cloth (cheese cloth) to bundle up the spices (I got mine from spotlight). Make sure you weigh the cabbage and have enough! I didn't do this the first time and had to find a smaller jar so the 'shot glass weight' would touch the top of the mixture and the lid of the jar to keep the mixture submerged. Get your massage hands ready because 10 minutes massaging cabbage feels like a LONG time, it is amazing how much juice the cabbage releases! Whi...

This has to be one of the easiest dressings I have made yet! Its zingy from the citrus with a hint of sweetness from the honey and has a mild garlic flavour. Perfect to whip up and store in the fridge for future use. A great alternative to buying pre made dressings, at least you know what has gone into it when you make it yourself! Ingredients: Juice of 2 lemons 6 tablespoons of olive oil 2 tablespoons of raw honey  1 garlic clove (minced)  Salt & pepper  Method 1. Combine the juice of the lemons with the extra virgin olive oil, honey,  garlic clove, salt, and pepper in a jar or bowl then shake or whisk to combine. That’s it! Enjoy x 

Ingredients 1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas) 3 tablespoons extra-virgin olive oil 3 tablespoons tahini 1 1/2 tablespoons lemon juice (from 1/2 lemon, plus more to taste) 1 small clove of garlic (roughly chopped) 1 teaspoon salt 1/2 teaspoon finely ground black pepper Method 1. Drain the chickpeas into a strainer and rinse under cool running water. If you have time pinch the skins from each of the chickpeas, this will make your hummus smoother. 2. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the food processor or blender. 3. Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks. 4. Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier. 5. Scra...

This is such a super simple, easy and healthier alternative to using store brought sour cream! Ingredients Natural Greek Yogurt Lemon Juice Method 1. Add 3 tablespoons of greek yogurt into a dish and add a squeeze of lemon juice. 2. Mix until combined. 3. Serve! Enjoy x

This pesto recipe is extremely easy and so yummy! You can either keep the pesto in the fridge (it keeps for up to a week) or cover with a layer of oil and freeze, which is great when making big batches. You can taste the garlic in the pesto which i love but if you don't love the taste of raw garlic you could cook it before hand (roast or flash fry) and/or add less garlic. Ingredients 1/2 cup of cashews (soaked in water for 1-4 hours, then drained) 2 spring onions (ends chopped off) 2 garlic gloves (peeled) 2 cups of basil leaves 3 tablespoons of olive oil The juice of 1 lemon Salt and pepper Method 1. Place all ingredients into a blender or food processor and blend until smooth. 2. Store in a sealed container in the fridge for up to a week. Enjoy x

Nutella lovers this is for you! This is another delicious recipe from Sarah Wilson's IQS book! The shop brought Nutella is full of sugar so this is a great alternative, especially for kids. If you want more of a sauce consistency, to add to pancakes etc, then add extra coconut milk to the recipe. This Nutella recipe will store in the fridge for several weeks. Ingredients 1 cup of hazelnuts 125ml of coconut milk 80ml of rice malt syrup 1 tablespoon of coconut oil 1/4 of a cup of raw cacao powder 1 teaspoon of natural vanilla extract Method 1. Preheat oven to 180 ℃ and bake the hazelnuts for about 5minutes (watch carefully as you do not want them to burn otherwise the Nutella will have a burnt flavour). 2. If the hazelnuts have skin on them try and rub off most of the skin as they can have a bitter taste. 3. Pop the hazelnuts into the food processor and process until smooth (peanut butter consistency) 4. Add the rest of the ingredients (coconut milk, rice ma...

I love mushroom sauce, especially with steak and chicken. This week Tash and I were craving red meat and really wanted a sauce to go with it. We both love mushroom sauce so we decided to experiment with coconut milk to see if we could still get a creamy sauce without having to use cream, and it turns out you can! Coconut milk tends to be very runny so a really handy tip to thicken the sauce is to add a tablespoon of spelt flour to a small glass and mix with a tiny bit of water to form a paste, then stir this into the sauce and it will instantly thicken! Another handy tip if you are making this sauce to have with steak is once you have let your steak rest add the juices that have come out of the steak while resting into the mushroom sauce and stir until combined, this gives the sauce an extra bit of flavour (Tash had to look away while i did this :) haha). Ingredients Olive oil (or coconut oil for frying)  2 cloves of garlic (diced) 1/2 a white onion (diced) 8-10 button m...

This recipe is very simple to make and is one of my favourites.  Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not smooth. So, when you’re making the guacamole, gently mash things together and leave some texture. Crackers, carrots, celery & cumber sticks are just a few things that are ideal to dip into  guacamole . You can also use it for things like tacos, nachos, etc.  Ingredients 2 ripe avocados (should give just slightly when its squeezed) Juice from 1/2 of a lemon 6 cherry tomatoes or 1 large tomato  (finely chopped)  1 spring onion (or any kind of onion - finely chopped)  Method 1. Mash the avocado (if its too hard i give it a quick blitz in the blender to mash it up, but still keeping it at a chunky consistency). 2. Add all other ingredients to the mashed avocado and stir until combined.  3. Store in the fridge. Enjoy x

This is the perfect healthy substitute for 'normal' tomato sauce. Full of flavour it works beautifully with nibbles as a dipping sauce, used on meats and vegetables,  in marinades or as a base tomato sauce for pasta and pizza. It is also simple and easy to make! This sauce appears in many of my recipes! Ingredients  3 tomatoes  3 teaspoon of garlic 1 white onion  2-3 tablespoons of ground almonds  Salt and pepper to taste  You can also add herbs (fresh or dried basil works well) and/or spices (cumin also works well i usually add 2 teaspoons of cumin) Method  1. Chop up the tomatoes and put into a saucepan to boil over a medium heat for 5 minutes. 2. Chop up the onion and garlic and add to tomatoes and continue to boil for 2 minutes. 3. Add spices and/or herbs. 4. If needed you can add the ground almonds to thicken the sauce. 5. Simmer the sauce over a low heat for another 10 - 15 minutes. Depending on the consistency you are ...