“If you’d never heard about pizza before and someone served this to you, I think you’d really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure.”

Ingredients

1 head cauliflower, cored and separated into florets
1/2 cup water
1/2 teaspoon salt
550 gms mozarella cheese
100 gms finely grated Parmigiano-Reggiano cheese
1 large egg
1 pinch cayenne pepper, or to taste

Directions

Preheat oven to 200 degrees C. Line a baking sheet with parchment paper.
Puree cauliflower in a food processor until finely ground.
Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
Stir cauliflower, cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.

You can also always add garlic, and top off with veggies and protein of your choice.

hCG Phase 2 CILBIR (Poached eggs with garlic yoghurt and paprika sage)

CILBIR (Poached eggs with garlic yoghurt and paprika sage)

“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner Read More

hCG Phase 2 Sweet pan fried Ostrich

January 8, 2019 by Pen Jaquet Owner In Uncategorized 10 Comments

Sweet pan fried Ostrich

Tasty, simple and quick – serve with side salad of choice or our salad recipe below 🙂

(Serves 4)

INGREDIENTS
1/2 tsp grated ginger
500g ostrich steak
1/4 tsp sesame seed oil
A dash of Mirin or Chinese rice wine
100ml stevia liquid
2 tablespoons coconut oil
2 tablespoons low sodium soy sauce

INSTRUCTIONS
Mix ginger, soy, sesame oil, Mirin and stevia and pour over the ostrich Marinade for 2 hours
Heat coconut oil in a pan on high heat
Pan-fry the ostrich on both sides for 3 minutes
Serve with Spring Salad

Add a super Spring Salad into the mix

INGREDIENTS
1 head of lettuce
1 tomato, sliced
1 nectarine, sliced
90 g thinly shaved mozarella cheese
1/2 Avocado (Phase dependent)
Handful of pumpkin seeds (Phase Dependent)
½ red onion, chopped finely

POUR OVER THIS SUPER DRESSING
2 ml coconut oil
90ml freshly squeezed orange juice
½ teaspoon stevia liquid

hCG Phase 2 Braised fennel

January 8, 2019 by Pen Jaquet Owner In Uncategorized Leave a comment

If you like fennel, then you will thoroughly enjoy this side dish Bettabods.

INGREDIENTS
6 Tspn Coconut Oil
1 herb stock cube dilutd in a little water
3 bulbs fennel, sliced into 5 pieces
10 cloves garlic, peeled and mashed
1 lemon, cut into wedges
sea salt and freshly ground black pepper, to taste

COOKING INSTRUCTIONS
Preheat the oven to 180°C. Heat the oil in a large cast-iron pan. Arrange the fennel, garlic and lemon in the pan, pour over the diluted stock cube then cover tightly with foil and a lid. Cook over a gentle heat for 20 minutes, then place in the oven and cook for 30 minutes.
Remove the foil and lid. The fennel should have a charred base and a soft, caramelised texture.