Smoothie Breakfast Bowl

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Smoothie Breakfast Bowl
Smoothie Breakfast Bowl
Servings:2
Preparation Time:
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Ingredients

  • 2 cups Almond Milk
  • 1/4 cup Coconut Milk
  • 1 cup frozen blueberries
  • 1 cup frozen peaches, mango or pineapple
  • 1 ripe Banana
  • 1/2 cup Fresh Spinach
  • 2 tbsp Chia Seeds
  • 1 tbsp Flax Seeds
  • 1 tsp vanilla extract
  • 1/4 cup granola

Method

  1. combine the almond milk, coconut milk, frozen blueberries, frozen peaches, banana, spinach, chia seeds, flax seeds and a dash of vanilla extract in a blender
  2. Mix until smooth
  3. The smoothie should be thick, so if needed, add more frozen fruit until desired consistency is reached.
  4. Pour into a bowl and top with granola and fresh fruit.

Paleo Cereal

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Paleo Cereal
Paleo Cereal
Servings:4
Preparation Time:0
Cooking Time:4
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Ingredients

  • 1 Handful Centra Blackberries
  • 1 Handful Centra Blueberries
  • 1 Centra Mixed Nuts 1 pack Almonds, Granola, Pecan Halves and chopped Walnuts (as much as you need or want, depending on your taste for them)
  • 300 ml Coconut Milk
  • 1 Handful Strawberries

Method

  1. The easiest way to break up the nuts is to blend them, but you don't have to.
  2. Next chop up your fruit and add them, also with your topping, Adding your milk.

Spinach & Blueberry Smoothie

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Spinach & Blueberry Smoothie
Spinach & Blueberry Smoothie
Servings:2
Preparation Time:0
Cooking Time:5
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Ingredients

  • 2 tbsp Almond Butter
  • 1 Banana
  • 0.5 tub Centra Blueberries
  • 1 tub Centra Spinach
  • 0.5 tub Coconut Milk
  • 0.5 tub water

Method

  1. Combine the spinach, blueberries, banana, almond butter, water, and coconut milk in a blender.
  2. Cover and pulse until smooth.
  3. Serve immediately.

Thai Prawns with Basmati Rice

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Thai Prawns with Basmati Rice
Thai Prawns with Basmati Rice
Servings:2
Preparation Time:4
Cooking Time:10
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Ingredients

  • 60 g Basmati Rice
  • 75 g Bok Choi
  • 145 g Centra King Prawns 200g
  • 2 tbsp Centra Olive Oil
  • 40 g Centra Spring Onion
  • 10 ml Coconut Milk
  • 1 stick Lemon Grass
  • 60 g red pepper Diced
  • 210 ml water

Method

  1. For prawns: Mix the Thai paste and coconut milk in a bowl to create a marinade. Mix through the prawns so they are coated. Cook prawns on a medium to high heat until translucent all the way through. About 3-5 mins. Being careful not to burn the sauce. Add a splash of water if necessary.
  2. For rice: Snap lemon grass stick and put in sauce pan with rice, cover with water bring to the boil and simmer until rice is cooked. Remove lemon grass before serving. While the rice is cooking gently fry diced red pepper, shredded Bok choy and spring onion for 4-5 mins. Stir through rice once cooked.
  3. To serve: Serve prawns on top of rice or stir through. Enjoy hot or cold.
  4. Tips: Put prawns on a skewer for a BBQ. Infuse rice while cooking, cardamom pods, lemon peel and thyme.

Fruity Crepes

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Fruity Crepes
Fruity Crepes
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 1 tub Flour
  • 1 tbsp butter
  • 2 Centre Free Range Eggs
  • 0.5 tub Coconut Milk
  • 1 Wedge Coconut oil To grease pan
  • 0.5 tbsp salt
  • 0.5 tbsp vanilla extract
  • 0.75 tub water

Method

  1. Combine the wet ingredients in one bowl and mix with a whisk until well blended.
  2. In another bowl combine the dry ingredients, mix well. Combine the dry and wet ingredients to form a thin batter.
  3. Heat a 8” skillet on medium high heat and add a small amount of coconut oil to the pan.
  4. Pour about 1/4 cup of batter into a hot skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for 1 minute.
  5. Use a thin spatula to loosen the edges and gently flip it over and cook for an additional minute. Transfer to plate and fill with favourite topping i.e. almond butter or bio live yoghurt with blueberries, to make a great fresh fruit crepe.

Honey & Mustard Chicken

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Honey & Mustard Chicken
Honey & Mustard Chicken
Servings:4
Preparation Time:5
Cooking Time:30
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Ingredients

  • 4 Chicken fillets
  • 1 onion
  • 5 tbsp Coconut Milk
  • 1 Courgette
  • 1 tbsp Virgin Olive Oil
  • 1 piece garlic
  • 1 tbsp honey
  • 3 tsp Wholegrain Mustard
  • 1 sprinkle Paprika
  • 1 piece Parsley
  • 1 red pepper
  • 1 sprinkle salt
  • 1 sprinkle Black Pepper
  • 2 tbsp Soy Sauce
  • 1 yellow pepper

Method

  1. Peel/dice/cut & chuck onion, peppers & garlic.
  2. Put into wok with a little coconut oil or extra virgin olive oil.
  3. Cook at a medium/high heat, season with black pepper and sea salt.
  4. Dice and add chicken and cook until browned, add courgette, sweet paprika (as much as desired), parsley.
  5. Turn down heat and simmer.
  6. Add honey, soy and coconut milk/cream and continue to simmer on a low heat for a further 20 mins.
  7. Serve with cauliflower rice and steamed greens.