Pack in those vitamins and minerals for those January Blues…

I had so much fun this morning with Tim, Simon, Kelly, Nick, Martin and Nick! It’s always intimidating to cook for celebs especially when Simon wants to know where the sausage went in our Vit D packed breakfast and Kelly wanted champagne to poach her eggs!

Below are some recipes to help you get over or even try to beat the flu season this grey January month as we’ve featured dishes full of vitamin D, iron, B vitamins, magnesium, manganese and copper. Message me on twitter, Instagram or facebook if you have any questions! x Adria



Feature: Vitamin D
Serves 4

 eggs, 8
baby spinach, 60g, wash and dry
smoked mackerel, 400g

chives, 1 tablespoon, finely chopped
lemon, 2, zest and wedges

sea salt and black pepper to taste


  1. Poach egg in gently boiling water (bubbles should look like champagne). Slowly swirl the water and gently drop the egg in the centre as close to the water as possible (chef’s tip: use a mug or small cup to drop egg). Poach for 3 mins. Remove with slotted spoon and pat dry.
  2. Wash and dry spinach and finely chop chives.
  3. Serve dish with a bed of spinach, mackerel and poached egg on top. Season with sea salt and pepper. Then garnish with chives, lemon zest and wedge.



Feature: Magnesium and Manganese

Serves 3-4

250g Green lentils, soak overnight
1 tsp table salt

250g Buckwheat (kasha)
2 tsp table salt
200g Red onion, thinly sliced

2 Limes
200g Leeks, sliced, thinly sliced
1 tsp extra virgin olive oil
3-4 teaspoon Peruvian aji Amarillo spice

150g Cavolo nero, cut into bite size

Juice from onion pickle
1/2 tsp Peruvian aji Amarillo spice

2 tbsp Pomegranate seeds
2 tbsp Toasted pumpkin seeds


  1. Soak lentils in cold water overnight. Rinse and drain. In a large pot add lentils, salt and cover with water. Bring to a boil and reduce to simmer, stirring occasionally, until lentils are very soft but still hold their shape, about 20-25 mins. If needed, top up with water so covered. Drain and set aside.
  2. Bring a pot of water to boil with table salt. Add the buckwheat and cook for 3 minutes. Drain and set aside.
  3. Quick pickle the red onions by rinsing in cold water and squeezing 2 limes on them. Set aside for 15 mins. When ready, strain juice from onions and mix juice with spice.
  4. Wash, remove stem and cut cavolo nero leaves.
  5. Sauté the leeks in oil and aji Amarillo until tender about 5 minutes. Add buckwheat and lentils to reheat for another 3 mins then add cavolo nero to lightly cook for another 1 min. Off the heat, toss in pickled red onions and add dressing as desired to give a deliciously tangy taste. Season with salt and pepper.
  6. Garnish with toasted pumpkin seeds and pomegranates. Serve warm.


Thai Lamb Curry (gf, df)

Feature: Iron and B Vitamins

Serves 2

Lamb rump (or any lean cut), 300g, cubed
Coconut oil, 1 tsp

Lamb Stock
Onion, 100g, roughly chopped
Carrot, 100g, roughly chopped
Celery, 100g, roughly chopped
Lemon grass, 1 stalk, halved lengthwise
Water, 250-250ml

Coconut oil, 1 tbsp
Onion, 1 or shallot, 3, thinly sliced
Ginger, 30g grated
Red curry paste, 1-2 tbsp
Coconut milk, reduced fat, 400ml,
Maple syrup, 1 tsp
Water or stock from lamb above, 200ml
Dark leafy Asian vegetable e.g. dao miu, choy sum, guy lan, 100g

Lemon balm or coriander, 2 tbsp
Lime, 1/2
Red chili (optional), 1, sliced

Cauliflower, 900g, grated, sautéed for 3 minutes
Coconut oil, 1 tbsp
Edamame, 80g, beans only
Sea salt and black pepper to taste



  1. Cut stock vegetables. Halve lemongrass lengthwise and bend and break fibre to release flavour. Dice lamb into 2 cm cubes. Heat oil and sear lamb off on all sides in a large stock pot for 5 mins. Remove lamb and set aside.
  2. Sauté vegetables in same pot the lamb was seared in and cook until clear for 5-10 mins.
  3. Add lamb back into pot with 3L water. Bring to a boil and then let simmer for 3-4 hours until lamb is tender and easy to pull apart (add more water if needed)
  4. Strain the stock through a fine mesh sieve. Remove vegetables setting the meat aside and reserve stock to add to curry.

Red Curry

  1. In a pot heat coconut oil on med-high and sauté onion for 5 mins. Add grated ginger and red curry paste and cook for another 2 mins.
  2. Add cooked lamb, coconut milk, maple syrup, and lamb stock and cook for an additional 20 minutes on low heat. Add a few pinches of sea salt.
  3. When ready to serve, add green vegetable and cook for another 2 mins.
  4. Serve hot in a bowl garnished with herbs, red chillies and lime wedges.

Cauliflower Rice

  1. Grate cauliflower fleurets in a cheese grater or chop by hand into small rice-sized grains.
  2. In a pan sautéed “rice” with coconut oil for 3 mins. Mix in edamame and season with salt and pepper. Serve with curry.


Spirulina Cashew Tahini Dip (gf, df, ve)

Feature: Copper

Makes 1 bowl

200g cashews
2-3 tsp spirulina
50g tahini
1/2 tsp cumin
1 lemons, zest and juice
1 lime, zest and juice
1/2 tsp activated yeast flakes*

100-150 ml hot water
Sea salt and black pepper to taste
Sesame seeds (optional)

*optional, gives a cheesier taste

Carrots, celery, cucumber and/ or peppers, cut into sticks


  1. Preheat oven 180C. Toast the cashews on a pan/tray for 5-10 mins until golden and fragrant (optional)
  2. Soak cashews overnight or min 4 hours in cold water. Rinse and drain.
  3. In a food processor blend cashews, spirulina, tahini, cumin, lemons and lime zest/juice, and yeast. Blend until smooth add tahini and hot water as needed until desired consistency achieved. Add salt and pepper to taste.
  4. Garnish with sesame seeds and serve with vegetable sticks.

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