Chick Pea Quinoa

Dice 1 shallot, half a red onion, 3 mushrooms, a handful of broccoli and 1 celery stalk.


Drizzle your cook pan with 1 tsp chilli oil and heat on medium heat. Add the diced veg and cook for 1 minute. Add 3 diced garlic cloves and stir 1 minute.

In a small dish mix together 10 fresh grinds each of black peppercorns, garlic & chilli salt combination and garlic and herb combination. 1 tsp oregano, quarter tsp each of cumin and turmeric. Pour over veg, stir and cook for 1 minute.

Add 1 cup of vegetable stock, half a cup of quinoa,1 can drained chick peas, and a handful of washed spinach.

Place a lid on the cook pan, turn the heat down and cook for 25 minutes.

Serve with a grating of mature cheddar cheese over the top and with whole washed pak choi which makes a great 'spoon' or 'parcel' to eat this.

Pulled pork salad with goats cheese dressing

　



2 pounds pork butt (boneless, or shoulder), 3 cloves garlic, 1 apple (sliced thinly),

1 cup vegetable stock, fine sea salt

Pour veg stock into a slow cooker, trim pork of excess fat then poke holes and slits through the pork and fill the holes with garlic and the slits with apples. Sprinkle the top with fine sea salt. Cover and cook on low for 6-8 hours or high for 4-6 hours.

Once the pork is done remove from slow cooker using a slotted spoon and use a fork to separate the pork and any fat residue to discard.

Assemble a salad on three quarters of your plate with romaine lettuce shreds, tomato slices, quartered radishes, sliced hard boiled egg and sliced cucumber and celery.

Coat the tomato using a teaspoon of whole grain mustard and drizzle a teaspoon of both quality balsamic vinegar and oil taken from a sundried tomato in oil product.

Top with dried cranberries, grated carrots, sliced apples and a grating of mature cheddar cheese.

Scatter your pulled pork on top. (There is enough of this pork and goat's cheese dressing to serve up to 6 people).

In the last quarter of the plate place:
cube one quarter of a mango and 1 sliced banana topped with dried cinnamon.

Serve with a small tub of goats cheese dressing made by combining 6 ounces goats cheese, 2 tablespoon honey, 2tsp apple cider vinegar,
4 tablespoons vanilla and unsweetened almond milk in a blender.

I dare you not to scoff handfuls of the pulled pork before you eat the meal.


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