The Changing Habits Recipe Book

Recipes……… The Changing Habits Recipe Book

BURSTING WITH OVER 140 HEALTHY RECIPES BY NUTRITIONIST CYNDI O’MEARA, THE CHANGING HABITS RECIPE BOOK FEATURES FAMILY FAVOURITES THAT ARE NOURISHING TO THE BODY, FULL OF FLAVOUR AND EASY TO MAKE USING FRESH, WHOLE FOOD INGREDIENTS.

According to Cyndi, healthy food should not only be nourishing to the body but should be full of flavour. Changing Habits’ philosophy is based on eating whole foods, which means choosing ingredients that are as close as possible to their natural sources. Eat real butter – not margarine, which is an artificial product that scientific studies have implicated in the increasing incidence of some modern diseases. Eat real unrefined sugar – not some artificial sweetener or wheat based sugar (dextrose) created in a laboratory. Have fun, experiment, swap ingredients around that suit your individual body. Get your children and family involved in the cooking process. Grow your own vegetables where possible, even if it is just a small herb garden, and most of all, enjoy the health benefits that good eating can provide.

By Cyndi O’Meara Photography: The Changing Habit team and Emma Sheldrake. Cover image by Emma Sheldrake. RRP $34. Self-published and available at changinghabits.com.au

CHARRED AUBERGINE WITH SPICED LAMB

BULLETPROOF COFFEE

INGREDIENTS

SERVES: 8 PREP: 25 MINS COOK: 1 HR 30 MIN

• 3/4 cup Emmer Wheat Flour • 50g butter, plus extra for greasing • Pinch of Seaweed Salt • Pepper, to taste • 1/3 cup water

INGREDIENTS - FILLING

• 1 cup pumpkin, chopped • 6 cherry tomatoes, chopped • 4 mushrooms, chopped • Half a Spanish onion, chopped • 2 cups spinach leaves, chopped • Seaweed Salt and Pepper, to taste • 100g goat cheese or feta, chopped • 7 organic free-range eggs

METHOD

1. If you're adding the gelatin, combine it with 3 tbsp of cold water, set it aside for 2 minutes and allow it to ‘bloom’ or thicken.

2. Put all the ingredients into a high speed blender and blend on high for 1 minute to emulsify the mixture and create a creamy, frothy coffee.

3. Pour into a mug and enjoy immediately. (Dairy Free Option, Egg Free, Gluten Free, Grain Free, Keto, Nut Free, Paleo, Vegetarian)

METHOD

1. Preheat the oven to 180°C.

2. Place the chopped pumpkin on a baking tray and roast for 40 minutes.

3. For the crust: add flour, butter, salt and pepper into a food processor with a small amount of water. Process slowly adding more water until it forms a solid ball. Cover the ball with a food wrap and place in the fridge for 20 minutes.

4. Place all of the filling ingredients in a large mixing bowl and stir well.

5. Grease a baking tin with butter.

6. Remove crust mixture from the fridge and place between two pieces of baking paper. Roll into a large circle with a rolling pin. Press the crust into the baking tin.

7. Pour the filling mixture straight onto the crust and place in the oven for 50 minutes or until the middle feels firm.

8. Leave to cool in the baking tin for 45 minutes, then remove from the tin and rest for a further 15 minutes before placing in the refrigerator. Delicious served hot or cold and perfect with a side salad!

INGREDIENTS

SERVES: 1 PREP: 5 MINS

• 1 cup organic black coffee (hot, freshly brewed) • ½ - 1 tbsp Coconut Oil • ½ - 1 tbsp butter or ghee • ½ tsp Cinnamon Powder plus extra to sprinkle on top

• Optional Add Ins: 1 tbsp Changing Habits Gelatin (by adding the gelatin, it creates a creamier, frothier bulletproof coffee)

CRISPY BACON AND LIVER FRY-UP

INGREDIENTS

SERVES: 2 PREP: 10 MINS COOK TIME: 25 MINS

• 1 zucchini, finely sliced • 3 bacon rashers (nitrate free) • 1 onion, diced • 1/2 chilli chopped plus extra for garnishing • 300g organic chicken livers • 2 tbsp coconut aminos or tamari • 2 garlic cloves, crushed • Seaweed Salt and Pepper, to taste • 3 cups baby spinach and rocket leaves • Coconut oil, butter or ghee for cooking

METHOD

1. Heat a large frying pan on the stove top and add some coconut oil, butter or ghee, allowing it to melt. 2. Add the zucchini slices to the pan, spreading them out evenly. Cook until golden brown on both sides. 3. Remove the zucchini using a spatula and place it into a bowl. 4. Now add the bacon to the frying pan and cook until golden and crispy. 5. Remove the bacon from the pan and add to the same bowl as the cooked zucchini. 6. Add a touch more oil, butter or ghee to the pan if needed. Add the onions, chilli and liver to the frying pan and cook for about 3-5 minutes until golden brown or until the liver is cooked to your liking. 7. Now add in the coconut aminos or tamari and garlic, stirring it all through. Allow it to cook for another minute. 8. Remove the pan from the heat and allow it to rest for a few minutes while you begin plating. 9. Place the leafy greens onto 2 plates, top with zucchini, crispy bacon, the liver mix, extra chilli (if desired) and season with salt and pepper to taste.

COCONUT LAMB CURRY WITH CAULIFLOWER RICE

INGREDIENTS

SERVES: 4 PREP: 15 MINS COOK TIME: 8 HRS

• 700g lamb, diced • 3 cloves of garlic, chopped • 1 onion, diced • 3 large carrots, diced • 2 sticks of celery, chopped • 1 tsp Curry Powder • 1 tsp Turmeric Powder • 400ml coconut milk • 1 cup water • Seaweed Salt and Pepper, to taste

INGREDIENTS – CAULIFLOWER RICE

• 1 large cauliflower • Seaweed Salt and Pepper, to taste

INGREDIENTS – GARNISH

• Fresh coriander • Lime juice

METHOD

1. On a medium heat, lightly fry the lamb with the garlic and onion.

2. Transfer the meat into a slow cooker with all other curry ingredients and cook on high for 4 hours or low for 7-8 hours.

3. Cut the cauliflower heads and remove all stalks & process on a medium speed in a food processor until it looks like bread crumbs.

4. Heat the cauliflower, salt and pepper in a fry pan on a medium heat and cook for 15 - 20 minutes, stirring continuously until most of the moisture has evaporated.

5. Serve the curry with cauliflower rice, coriander and a squeeze of lime.

(Dairy Free, Egg Free, Gluten Free, Grain Free, Keto, Nut Free, Paleo)