Buckwheat pancakes


1 cup buckwheat flour ( I buy whole buckwheat and use high speed blender to make into flour)

1 tablespoon rapadura sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon celtic sea salt

1 1/4 cups natural yoghurt

1 egg

1/2 teaspoon vanilla extract

Ghee for frying


  1. Mix all the dry ingredients together (the buckwheat flour, rapadura sugar, baking powder, baking soda, celtic sea salt)
  2. Add in the wet ingredients (yoghurt, egg, vanilla extra).  Mix well, the batter should be quite smooth.
  3. Use a heavy based pan ( I use cast iron), and melt the ghee on a medium heat.
  4. Add a quarter of a cup of batter for a pancake.  You should be able to get 3-4 in the pan.
  5. Cook for 3 minutes, then carefully turn over, and cook for another 3 minutes.
  6. Remove the cooked pancakes from the pan.
  7. Continue the process until all the batter is used up.  You should get about 10 pancakes.
  8. Serve with berries or banana, and a drizzle of honey or maple syrup


Liver & Bacon

Lambs liver (fry) is delicious, but you need to buy organic, and it has to be really fresh.  When you think of the liver’s role in the body of an animal, and how important it is for detoxification, it really must be organic.  Organ meats are powerhouses of nutrition.  They have fallen out of favour in the last few generations, it is important to find ways to reintroduce them.  From a environmental and ethical perspective, it we are going to rear and slaughter an animal, we must use all parts of the animal.


450g fresh organic lambs liver, sliced

Freshly ground celtic sea salt and black pepper

5 rashers free range nitrite free bacon

2 onions, sliced



Rinse liver well in cold water and pat dry with kitchen towel

Sprinkle with salt and pepper

Melt some butter in a frying pan over high heat

Fry the liver for 2 minutes each side, until cooked through

Transfer to plate

Reduce heat, add more butter, and add the bacon and onion to the frying pan

Cook for about 8 minutes

Return liver to pan and warm through.

Serve with mashed sweet potato and green beans




Breakfast Pulled pork

Once you start eating a substantial healthy breakfast, you will be amazed how it set you up for the day.  You will not need think about food until lunchtime.  It’s not about will-power, it’s about nourishing your body with real food.  You aren’t weak because you can’t resist the muffin at 9.30am.  It’s your body, on a blood sugar roller coaster, crying out for nourishment.  Of course it’s looking in the all the wrong places.  Give it what it needs first thing in the morning, and you won’t have to battle cravings all day.

This is one of my super easy recipes which can fit in with people who don’t have much time for cooking, but still want tasty food.


  • 1 pork shoulder
  • 1 kg sweet potatoes
  • 4 onions, peeled and quartered
  • 6 cloves garlic
  • 1 tablespoon smoked paprika
  • Salt and pepper
  • 4 apples, cored and quartered
  • 1 bunch kale
  • 1 avocado


  1. Just before you start your bedtime wind down routine, head into the kitchen for 10 minutes. Rub the pork with the smoked paprika, celtic sea salt and freshly ground black pepper.  Place in slow cooker.
  2. Wash and trim the sweet potatoes and add to the slow cooker.
  3. Peel the garlic cloves and place in slow cooker, along with the apples.
  4. Put on the lid and leave overnight.
  5. In the morning, prepare the kale. Wash, trim and cut into smaller pieces.  Pour on some olive oil and lemon juice and spend a few minutes massaging the kale.  Yes, I said massage the kale.  It makes all the difference.  Saute in a hot wok or pan.
  6. Serve the pulled pork with some sweet potato, kale and half an avocado.