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Recipes 

Creating recipes has been something I have been doing most of my life. I really love to know what ingredients I am consuming and where they come from.

 

My recipes are based on whole food dietary principles, ingredients are all for the benefit of good health and wellness. I believe that recipes taste so much better with seasonal and ripe ingredients that are full of nutrients especially when it comes to my sweet dishes. 

 

Hope you enjoy them as much as I do. 

Sarah's Chia Jam

Serves 2

 

4 very ripe bananas (frozen) 

2 tablespoons peanut butter

1 teaspoon of vanilla essence

1 - 2 tablespoons of milk of choice. (I use almond milk)

 

Method

Freeze the bananas chopped. Then simply put the chopped banana into a blender or food processor, add the peanut butter, vanilla essence and milk. Blend until combined. 

 

This can be served immediately or you can freeze it for another occasion.

Sarah’s Banana and Peanut Butter Ice Cream

Serves 2

 

2 ripe avocados 

1/2 cup cacao 

1/3 cup melted dark chocolate chips

4 tablespoons of almond milk (you can use other milk)

1 teaspoon of vanilla extract

Pinch of salt

1/3 cup of maple syrup

4 medjool dates (pitted)

 

Method

Combine all ingredients in a blender or food processor until completely smooth. Decorate as you wish and serve. I decorated mine with edible flowers but nuts, desiccated coconut, berries or dried fruit could work as well. 

 

Little tip - If the dates aren't really soft, soak them in boiling water for 5-10 minutes and let the chocolate cool a little before using. I have used the chocolate without melting but you just need to blitz longer. 

Sarah’s Healthy Chocolate Avocado Mousse 

Serves 1

Salmon fillet

5 brussels sprouts

1/2 cup of broccoli

1 zucchini

1 lemon

2 cloves of garlic crushed

olive oil

sea salt and black cracked pepper

1/2 cup of coriander chopped

 

Method

Assemble salmon, brussels sprouts, broccoli and zucchini on a baking tray, slice lemon and put over the fish. Crush garlic cloves and sprinkle over the vegetables, drizzle in olive oil and bake for 12 minutes. Serve with chopped coriander, sea salt and pepper

Baked Salmon with Brussels Sprouts, Broccoli and Zucchini

Serves 1

Roast beef, a palm sized portion 

1 beetroot

1 handful rocket leaves

1/2 cup goats cheese

10 hazelnuts

Chopped parsley 

Chopped dill

Apple cider vinegar

1 tablespoon of Dijon mustard

 

Method

Dice and chop all the ingredients and mix in
a bowl. Dress with olive oil, cracked pepper and salt. 

Beef Salad

Serves 1

Squeeze 1 lemon into a glass of warm water. Add 1/2 teaspoon of raw honey if you need to take the edge off the taste.

Lemon water

Serves 1

1 bunch of parsley

2 carrots

1 large beetroot or 2 smaller ones

1 lemon

1/4 cup pepitas

 

Method

Grate carrots and raw beetroot. Add chopped parsley. Sprinkle pepitas over the top and squeeze lemon juice over the top. Drizzle olive oil over the top and serve. 

SDL’s Iron Rich Salad

Serves 1

250 grams of firm organic tofu cubed

1/2 onion

1 zucchini chopped

floret of broccoli

1/2 cup of red cabbage

1 bunch of coriander

1/2 capsicum

1 bunch of bok choy

1 table spoon of turmeric

1 table spoon of sunflower seeds

1 Cup of shiitake mushrooms

 

Marinade

2 cloves of garlic

60 mls tamari

1 tablespoon of ginger

Juice of a lemon

 

Method

Combine all the ingredients and marinade for 1/2 an hour.  Sauté mushrooms and onion first. Add the rest and stir fry all ingredients

in coconut oil for 2 minutes only. Garnish with coriander.

10 Health Benefits and Uses for Turmeric Curcumin Supplements - https://lyfebotanicals.com/health/turmeric-benefits/

Tofu Turmeric Stir Fry

Serves 1

2 cups of chicken bone broth.

1 cup of quinoa

1 organic chicken breast

2 cloves of garlic

1/2 onion

1 tomato

Bunch of parsley

 

Method

Cook quinoa in the bone broth until its it cooked through. Cook the garlic and onion together then add the chicken breast diced. Then add all ingredients together and stir. Dice the tomato and garnish with the fresh chopped parsley. 

Chicken and Quinoa

Serves 1

1/2 cup of blueberries

1 scoop of whey protein powder

200 mls water

 

Blend with some ice cubes. 

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Blueberry smoothie

I always make my own dressings and never purchase dressings as most of them are full
of sugar.

My dressing consists of olive oil, apple cider vinegar, himalayan salt and cracked fresh pepper. 

I often will add turmeric to high quality cottage cheese when having snacks.

Sarah’s Dressings

Sarah's Granola

Serves 1

We are human and there will be times where we have over indulged or had too much alcohol and awake with a hangover. I have created my hangover cure that I swear by.

 

1 frozen banana (always have some ready in the freezer)

1 tablespoon of raw organic honey

250ml’s coconut water.

 

Method

Whizz up in your Nutribullet or blender, and serve. The coconut water restores your electrolytes, the honey is for glucose, and the banana soothes your tummy.

SDL Hangover Cure

Serves 2

 

1 tablespoon of miso paste

1 tablespoon of tamari 

1 tablespoon of apple cider vinegar

1 tablespoon of grated fresh ginger

1/3 teaspoon of nutmeg

2 portions of fish perch, salmon, ling or hoki

1 chilli

1 floret of broccoli

1 table spoon of chopped almonds

 

Method

In a bowel add miso, tamari, apple cider vinegar, nutmeg and 1/2 tablespoon of water. Place fish in a pan covered in olive oil and spoon mixture over the fish then grill for 8 minutes. Steam the broccoli then toss with olive oil chilli, olive oil and almonds. Serve on the side. 

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Miso Fish

Serves 2

2 cups of your milk of choice, preferably nut, rice, soy or coconut

6 tablespoons of chia seeds

1 scoop of your protein powder, I recommend a whey protein powder. The flavour is personal taste. Vanilla is an easy base protein powder as you can add anything to it.

Fruit - add 1/2 cup of fruit of choice, preferably berries.

Add a teaspoon of maple or honey to sweeten.

 

Method

Mix protein powder, milk and chia thoroughly, cover and refrigerate overnight. The next morning serve it with what every fruit you like with some maple syrup or honey.

Chia Pudding

Serves 1

2 large beetroots shredded

2 handfuls of rocket

1/3 cup of walnuts

olive oil to drizzle

2 cloves of chopped garlic.

salt and pepper

1/2 cup of chopped parsley

30 grams of danish feta cheese or goats cheese, diced throughout 

juice of a lemon over the top at the end.

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Beetroot Salad

Serves 1

1 1/2cup of leafy greens (spinach or kale or both)

2 cups of water

1 table spoon of chia seeds

1 scoop of whey protein powder

1/2 a cup of blueberries

2 stalks of celery

1 kiwi fruit

1 tablespoon of coconut yogurt.

 

Method

Blend together.

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Green Smoothie

Serves 1

1 tablespoon olive oil

1/2 onion diced

1/2 handful celery diced

1 handful capsicum diced

120 grams of firm tofu diced

1/2 teaspoon curry powder

1/2 teaspoon of turmeric

Ground pepper and sea salt 

1 cup of chicken broth

1/2 handful of coriander to dress at the end to serve

 

Method

Heat oil in a frying and salute the onion, garlic, celery, capsicum and zucchini for 3 minutes. Add tofu and curry powder, salt and pepper. Stir. Add stock. bring to the boil then simmer.

Curried Tofu

Serves 1

125 g beetroot, diced

2 tablespoons balsamic vinegar

1 tablespoon olive oil

100g halloumi

2 sprigs fresh thyme

20g pepitas and sunflower seeds

1 head of red chicory

40 g watercress

Salt and pepper

 

Method

Roast the beetroot, cover in balsamic salt and pepper. Roast for 15 minutes. Grill nuts till brown. chop all ingredients. Assemble. Cover in olive oil. Serve. 

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Beetroot and Halloumi Salad

Serves 1

 

Slice cauliflower into steaks

1/4 cup of olive oil

2 cloves of garlic

Sea salt and black pepper

Bunch of parsley

Lime juice

10 Almonds 

Tablespoon of pepitas

 

Method

Place the steaks on a baking tray, combine the other ingredients, brush over the cauliflower and bake for 25 minutes, turning once at 12 minutes. 

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Cauliflower Steak