Recipes

Heat the oil on a large non stick frying pan and add the garlic, sauté for a minute. Add the pork and brown healing into small pieces. Add the ground ginger and siracha and cabbage

Heat the oil on a large nonstick frying pan, and add the butter and garlic. Add the bacon and fry until crispy, Turn down the heat and add the Eat Water spaghetti

Preheat an oven to 180 degrees. In an oven proof dish mix all the ingredients (except the cheese), cover with foil and bake for around 25 minutes

Break the tofu into small chunks and add the rest of the ingredients. Mix well and cook in an air fryer or oven for around 15 minutes or until crispy.

Marinade the salmon with all the marinade ingredients. Cook the salmon in an air fryer or oven. Mix all the salad ingredient

Heat some olive oil on a large non stick frying pan and add the onions, sauté for a few minutes then add the garlic and red peppers, cook for around 5 minutes

In a bowl mix the slim rice, vinegar and erythritol and make a cut in a Nori sheet from the middle outwards, in each quarter place each ingredient

 

Mix the pesto and the sticky rice until well combined. Form 4 balls with the mix and then add 1 cube of Mozarella in the middle

Heat the olive oil over a medium-heat frying pan, add the garlic, and cook for around 2 minutes, Add the celery, carrot, and tomato paste, and cook for a further 10 minutes. Add the beef and pork and cook, making sure to break any big pieces, Add salt, pepper and Worcestershire sauce

In a blender or food processor, blitz together the pecans, coconut flakes, and chia seeds. On a sauce pan over medium heat, bring the almond milk to a gentle boil. Add the slim rice, nut mix, maple syrup, and cinnamon, and cook for around 10 minutes, stirring constantly.

Rinse the slim rice under the tap for around 30 seconds, add it to a sauce pan with the milk, and simmer for around 5 minutes

Add the ingredients apart from the peanut butter into a blender and Blend until you get a smooth thick mix