Live Healthy Every Day
Gluten free, grain free, low carb, low sugar, naturally whole-foods
Lifestyling Kitchen

Fresh, handmade whole-foods, naturally gluten free, prepared and delivered to your door

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 - Honey Mustard vinaigrette

Ingredients

6 tbsp extra virgin olive oil
2 tbsp unpastuerised apple cider vinegar (with 'The Mother') 
1 tbsp wholegrain mustard
1 tbsp runny honey
1 clove garlic, peeled and crushed
1 tsp balsamic vinegar
Pinch of salt and pepper



Method

1. Put the mustard, honey, garlic, cider and balsamic vinegar in a food processor and whiz together.
2. With the motor running, pour the oil in through a funnel.
3. Season with salt and pepper and serve. Another option would be to put all the ingredients into a jar and shake hard!
4. Keep for 3 weeks in the fridge in an airtight jar.

 

 

Servings - 5-6
Prep time - 5-10 minutes 
Calories per 1 tbsp - 70
Gluten free
 Allergens: Mustard

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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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