The beauty of courgette noodles is when they soften with the olive oil they really take on the texture of pasta, and yet are very nourishing.  Shiitake mushrooms are very immune boosting.

One of my favourite meals is to make the noodles, cover with super food pesto and sprinkle raw nuts and seeds over the top, so quick and easy!  Below gives you a wonderful meal, grain free, does not upset your blood sugar and create inflammation in the body.  For children you can try adding the courgette ribbons into the meat sauce to cook a little before serving.  Alternatively use your favourite bolognaise sauce over the noodles.


  • 400g of courgette/zucchini
  • 150g of grass fed organic minced beef/hormone free chicken
  • 8-10 shiitake mushrooms
  • 2-3 garlic cloves/finely chopped
  • 2 tbs chopped fresh basil or torn
  • mineral salt
  • ground pepper
  • 1 cup homemade roasted tomato sauce, or use 100g of pesto
  • ¼ cup grated Parmesan (optional)
  • handful of pine nuts
  • olive oil


If you have a mandolin then use to create courgette ribbons, if not use a vegetable peeler to create fine ribbons until you reach the seeds.

Don’t waste the core use in a casserole or soup!

Cook the meat in a small amount of butter/ghee or coconut oil.  Drain off the fat.  Then add in the garlic and the mushrooms cook with olive oil if you dislike coconut oil but do not over heat the pan, cook slowly until soft.

If using a tomato sauce stir in and warm through.

Place the courgette ribbons into bowls, massage with olive oil and season with mineral salt and pepper.  If you chose pesto, mix in at this stage to the courgette “pasta”.

Now top with the meat and mushrooms, sprinkle over the basil and pine nuts, with an option to grate parmesan over the top too.

This is a wonderful way of getting more essential fats into the body and a gluten free option for lunch/supper.  The wraps can be stored in the fridge over a few days and filled with chopped salad and protein as you desire.


  • 3 tbs ground flaxseeds
  • ¼ tsp baking powder (gluten free)
  • ¼ tsp onion powder
  • ¼ tsp paprika (or replace both spices with 1 tsp of dried oregano)
  • pinch of good mineral salt
  • 1 tbs coconut oil
  • 1 tbs of water or use coconut water, freshly juiced beetroot or carrot juice
  • 1 large egg


Turn oven to 180C/350F.

Mix together the ground flaxseeds, baking powder and spices/herbs. Stir in 1 tbs of coconut oil.  Beat in the egg and add 1 tbs water and then mix altogether.

Grease a glass or oven proof ceramic round pie dish.

Place in an oven and cook for 5 minutes or is easy to lift form the pan with a spatula.

Let it cool for 5 minutes before you fill with favourite salad ingredients.

Adapted from William Davis, Wheat Belly.

Time to go green!

Benefit: the power of greens increases your alkalinity, your B vitamin status, parsley is a wonderful source of Calcium and coriander aids detoxification.  Raw nuts boost essential fats so great for mood and weight management.


  • 2 cups freshly washed basil leaves
  • 1 cup fresh coriander
  • 1 cup fresh parsley leaves
  • ½ cup almonds soaked for 4-6 hrs in water (may use cashews/pine nuts)
  • 1-2 cloves garlic
  • mineral salt to taste
  • ¼ – ½ cup cold pressed olive oil, option to use hemp/flax seed oil
  • 2 tsps of greens powder (I like quantum/health force nutritionals)


Combine the basil, almonds and garlic and salt into a food processor until the mixture becomes a course meal.

Slowly add in the olive oil in a steady drizzle, pulsing the food processor on and off.  Add enough oil so that the mixture is moist.

Stir through the super greens powder, may add more or add spirulina/blue green algae.

Transfer to a glass bowl and pour a thin layer of olive oil over the top to keep the green colour.

Leave to chill for 1 hour.

Serve as a snack with crudités, over fish or chicken or stir through courgette noodles!


The beauty of this flour is it’s gluten free, high in fibre and low glycemic load (ie does not raise your blood sugar like wheat flours/refined flours do).  Coconut flour requires more eggs so increases your protein intake v carb load so better for you.  Cinnamon balances blood sugar.  Top with ground seeds to increase your essential fats.


  • ½ cup coconut flour (brand by BOBs RED MILL)
  • 4 free range eggs
  • 1 cup nut milk/coconut milk
  • 2 teaspoon vanilla extract
  • ½ tsp cinnamon
  • 1 tablespoons raw honey/manuka honey
  • 1 teaspoon baking soda
  • option to add in 1 tbs ground seeds


Preheat griddle over medium-low heat.

In a small bowl beat eggs until frothy, about two minutes.   Mix in milk, vanilla, and raw honey.

In a medium-sized bowl combine coconut flour, baking soda, and mineral salt and whisk together.  Stir wet mixture into dry until coconut flour is incorporated.

Grease pan with butter or cold pressed coconut oil.  Ladle a few tablespoons of batter into pan for each pancake.  Spread out slightly with the back of a spoon.  The pancakes should be 2-3 inches in diameter and fairly thick.

Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.  Flip and cook for an additional 2-3 minutes.

Serve with berries, ground seeds, coconut yoghurt, natural yoghurt, honey or maple syrup.

Benefit: rich in protein and anti oxidants these really are a guilt free treat – wonderful to put into kiddies snack boxes.  The trouble with most gluten free products is that they are so refined, made with tapioca and potato starch making them very high in refined flours and sugars.


  • 2 cups water
  • 1 cup uncooked quinoa
  • 1 cup raw coconut sugar
  • 1 cup raw cacao powder (I like NAVITA products)
  • 3/4 cup raw beetroot, grated
  • 3/4 cup organic butter, coconut oil
  • 1/3 cup coconut milk/nut milk/rice milk
  • 4 eggs
  • 1 1/2 teaspoons gluten free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt
  • Seeds of one vanilla bean pod (or 1 teaspoon vanilla essence)
  • 1 tbs ground seeds (chia/flaxseed)


Preheat your oven to 180C.

Line a 12 hole muffin tin with baking paper.

Rinse your quinoa thoroughly.  Bring the quinoa and water to the boil on your stove.  Cover, reduce heat and let simmer for ten minutes.  Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes.  Fluff with a fork and let it sit to cool.

Combine the coconut milk, eggs and vanilla in a blender with 2 1/3 cups of cooked quinoa.  Let it really blend until it is a beautiful white colour and quinoa is smooth then add in the butter, grated beetroot, coconut sugar, salt, baking powder, baking soda and ground raw seeds and cacao powder.  Blend again until combined.  Mixture should be nice and thick but not too nutty in texture as the quinoa should be well blended.

Bake in the centre of the oven for 20 minutes or until a skewer is removed clean.

Place a piece of baking paper over the cup cakes if they are beginning to burn.  Remove from the oven and cool in the pan before turning out onto a wire rack.

Could also make as a chocolate loaf place mixture into lined loaf tin and bake until skewer comes out clean.

Adapted from Loving Earth recipe.