Lifestyling Kitchen
Gluten free, grain free, low carb, low sugar, naturally whole-foods
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Fresh, handmade whole-foods, naturally gluten free, prepared and delivered to your door

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Eat the rainbow

vitamins and minerals are epic, our bodies and brains run on processes guided by these nutrients, from vitamin A to Zinc. We simply don't get enough in our diets. But we're here to help and our wholefood meals are loaded with a whole plethora of these wonderful micronutrients

Recipe - Slow cooker lamb Tagine

 

Ingredients

1kg higher welfare, locally sourced diced lamb shoulder, neck or leg
4 organic potatoes (700g) - peeled and chopped
4 medium onions (450g) - peeled and chopped
4 medium peppers (450g) - diced
4 large carrots (400g) - peeled and sliced
1 large sweet potato (750g) - cut into large chunks
200g tomato purée
800g tinned tomatoes
1x 400g can chickpeas
200g dried apricots or prunes
3 tsp garlic powder
3 tsp ground ginger
2 tbsp ras-el-hanout seasoning
3 tsp ground cumin
3 tsp ground cinnamon 
2 gluten free chicken stock pots
1 tbsp honey
1 pack coriander - chopped
100ml hot water
1 tsp unrefined, unbleached, high mineral sea salt
1 tsp ground black pepper
Fresh coriander (to serve)

 Method

1. Set the slow cooker to high, add the diced lamb and season with salt and pepper.
2. Add the tinned tomatoes, chickpeas, vegetables, spices and dried fruit. Followed by the tomato purée, tinned tomatoes, stock pots, honey and 1 pint hot water and mix it all together. 
3. Cook on high for 5-6 hours, (8 hours medium) until the lamb is fork tender, stirring occasionally if possible.
4. Stir in the chopped coriander at the end of the cooking time and serve.

Serves 8
Cook time - 5-6 hours (high), 8 hours (medium)
Prep time - 20-30 minutes
Calories per serving 450
Gluten free
Allergens: Celery (from the stock)

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Recipe - Crispy kale

Ingredients

175g curly kale 
1tsp olive oil
A good pinch of high mineral, unrefined sea salt

Method

To make our crispy kale recipe we're going to use an air-fryer. If you don't have one you can just use an oven and cook for 25-35 minutes on about 150 degrees or gas mark 2 until you have the crispiness you want. We love the air-fryer for a couple of different reasons. Firstly you hardly have to use any oil which will keep the fat content low if you happen to be counting the calories. It is much quicker then using an oven and you get that perfect crispiness which tastes almost like Chinese crispy seaweed. Mmm....nostalgia without the MSG!

1. Tear the kale into small pieces into a bowl, removing any large chunks of stalk. Sprinkle over the olive oil and salt and mix well to coat the kale in the oil.
2. Tip the kale into the frying compartment of the air-fryer, close the drawer and set to 120 degrees. Cook for 5 minutes, remove the fryer drawer, shake well and cook for a further 5 minutes. After this time you should have the crispiness you're after. If not continue cooking for a further 2 minutes at a time until you have it just how you like it. Different size air-fryers with different basket capacities may alter cooking times but when you get to know yours you'll crack this one in no time.

This is a great replacement for any snack but lends itself perfectly as a popcorn alternative. Still low in calories, with the salty flavour but with loads of added nutrients 

 

Serves - 2
Cooking time - 10 minutes
Prep time - 3-5minutes 
Calories per serving - 89
Gluten free
Allergens: N/A

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Pulled pork, roasted sweet potato and kaleslaw egg wrap with a honey garlic mayonnaise

Ingredients

1 egg wrap
1 kg pork shoulder or leg 
1/3 large sweet potato
1 tbsp olive oil

For the Kaleslaw

Handful of kale, roughly torn, any thick stalks removed
1/4 small red onion, peeled and thinly sliced
50g red cabbage, thinly sliced
1 carrot, peeled and grated
1-2 tbsp mayonnaise (see recipe for home-made)
1 tsp dijon mustard
Squeeze of lemon juice 
Pinch of unrefined, unbleached salt
Fresh ground black pepper

For the sauce

1 tbsp mayonnaise (see recipe for home-made) 
1 tsp honey
1/4 tsp garlic, minced
Pinch of unrefined, unbleached salt
Fresh ground black pepper

Method

1. You'll have to start this one a little earlier to get the pork just the way you want it and fork tender. I've found the easiest way that requires the least effort is to place the joint of pork into a slow cooker and cook for between 8-9 hours on a medium setting. If leaving overnight have it on low and turn it up to high for the last couple of hours. Add a pinch of salt to the meat at the start of the cooking time.
2. Once the pork is cooked remove from the slow cooker and gently pull apart with a fork and leave to cool.
3. At any point whilst the pork is cooking cook the sweet potato. For this pre-heat the oven to 180, gas mark 6. Peel and dice up the sweet potato into 2cm dice. Season and coat with olive oil. Place onto a baking tray and cook in the centre of the oven for 35-40 minutes (turning once) until softened and starting to brown. Once cooked remove from the oven and leave to cool.
4. Finely chop and/or grate the kale, red cabbage, carrot and red onion and add to a bowl. Mix together the mayonnaise with the dijon mustard and lemon juice and season with salt and pepper. Add this to the bowl and mix until well combined.
5. For the honey garlic mayonnaise mix together the mayonnaise, honey, garlic, salt and pepper in a bowl until combined.
6. Take your pre-made and chilled egg wrap and lay it flat on a chopping board
7. Spread the sauce evenly over the base of the wrap
8. Take about 50g of the cooked and shredded pork and add it to the wrap, followed by a good spoonful of the kaleslaw and finally sprinkle on the sweet potato.
9. Fold over the top of the wrap then fold in the sides and finally roll the wrap so everything is securely tucked in.

     Serves - 1
    Cooking time - 8-9 hours
    Prep time - 5-10 minutes 
    Calories per serving - 435
    Gluten free
     Allergens: Egg/mustard

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