Recipes from Supercharge Your Life

BEEF STIR FRY WITH PEACHES

Beef Stir Fry with peaches

{ SERVES 3–4 }
1 tablespoon sesame oil or coconut oil
300 g (1012 oz) beef rump or sirloin, cut into strips
3 garlic cloves, crushed
1 × 5 cm (2 inch) piece fresh ginger, grated
4 peaches or nectarines, halved, stone removed and cut into wedges
800 g (1 lb 12 oz/2 small bunches) bok choy (pak choy)
1 tablespoon coconut aminos or wheat-free tamari
2 tablespoons rice malt syrup
Cauliflower Rice, to serve

Heat the sesame oil in a wok over medium–high heat and stir-fry the beef strips until browned, working in batches if necessary. Add the garlic and ginger, and stir-fry for 1 minute. Add the peaches and cook for 3 minutes, or until caramelised. Transfer to a bowl and set aside.

Return the wok to the heat, add the bok choy and aminos, and stir until the bok choy has wilted. Add the rice malt syrup and return the beef and peaches to the wok, stirring gently to warm through.

Serve with the cauliflower rice.

Cauliflower rice
55 g (2 oz/14 cup) coconut oil
1 head cauliflower, riced
2 teaspoons ground cumin
14 teaspoon ground turmeric
handful coriander (cilantro) leaves, roughly chopped
handful mint, roughly chopped
sea salt and freshly ground black pepper, to taste

Meanwhile, make the cauliflower rice. Melt the oil in another large frying pan over medium heat. Add the cauliflower, mix in the spices, stir through the coriander and mint, and season
with salt and pepper. Cook for 8–10 minutes, until soft.

Spoon the cauliflower rice into bowls and serve with the chicken in its sauce. Top with coriander and serve with minted raita.

Download printable recipe (PDF)

 
CHICKEN BIRYANI WITH CAULIFLOWER RICE

Chicken Biryani with cauliflower rice

{ SERVES 2–3 }
The origins of this dish have been linked to Shah Jahan’s queen, who inspired the Taj Mahal. It’s said that she once visited army barracks and found the personnel undernourished. She asked the chef to prepare a special dish that provided balanced nutrition, and thus biryani was created!

700 g (1 lb 9 oz) skinless, boneless chicken thighs, cut in half
1 tablespoon coconut oil
1 brown onion, sliced
250 ml (9 fl oz/1 cup) coconut milk
1 cinnamon stick
2 cardamom pods
small handful coriander (cilantro) leaves, to serve
minted raita, to serve (see tip)

Marinade
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon ground turmeric
1 × 2.5 cm (1 inch) piece ginger, peeled and grated
4 garlic cloves, crushed
1 green chilli, finely chopped
1 tablespoon lemon juice

Cauliflower rice
55 g (2 oz/14 cup) coconut oil
1 head cauliflower, riced
2 teaspoons ground cumin
14 teaspoon ground turmeric
handful coriander (cilantro) leaves, roughly chopped
handful mint, roughly chopped
sea salt and freshly ground black pepper, to taste

To make the marinade, mix all the ingredients in a large bowl.

Add the chicken pieces to the marinade, coat well then cover and marinate in the fridge for at least 1 hour.

Heat the coconut oil in a large frying pan over medium heat and fry the onion for 4–5 minutes, until translucent. Add the chicken and brown on both sides. Add the coconut milk, cinnamon stick and cardamom pods, and simmer for 15 minutes, or until the chicken is tender.

Meanwhile, make the cauliflower rice. Melt the oil in another large frying pan over medium heat. Add the cauliflower, mix in the spices, stir through the coriander and mint, and season with salt and pepper. Cook for 8–10 minutes, until soft.

Spoon the cauliflower rice into bowls and serve with the chicken in its sauce. Top with coriander and serve with minted raita.

Supercharged Tip
You can make a quick raita by mixing 1 chopped cucumber with 260g (9 1/4 oz/ 1 Cup) plain yoghurt and chopped mint to taste.

Download printable recipe (PDF)

 
LAMB MULLIGATAWNY

Lamb Mulligatawny

{ SERVES 4–6 }

2 tablespoons coconut oil
1 large brown onion, finely chopped
2 carrots, finely chopped
2 celery stalks, thinly sliced
1 × 2 cm (34 inch) piece fresh ginger, grated
4 large garlic cloves, crushed
2 teaspoons ground turmeric
2 teaspoons ground ginger
12 teaspoon freshly ground black pepper
12 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
12 teaspoon black mustard seeds
750 g (1 lb 10 oz) lamb, cut into 2 cm (34 inch) dice
500 ml (17 fl oz/2 cups) stock or filtered water
1 bay leaf
1 teaspoon lemon zest
juice of 1 grated lemon
few thyme sprigs
2 teaspoons sea salt
Coconut ‘Yoghurt’ (page 195) and coriander (cilantro) or fresh curry leaves (optional), to serve

Heat the coconut oil in a large saucepan and sauté the onion, carrot, celery, ginger and garlic for 4–5 minutes, until the onion is translucent. Stir in the spices and cook for 2 minutes, or until fragrant. Add the lamb and cook until brown. Stir in the stock and bring to the boil, then add the bay leaf, reduce the heat to low and simmer gently, covered, for 1 hour 15 minutes.

Add the lemon zest and juice and the thyme, then simmer for an additional 10 minutes. Season to taste.

To serve, swirl in some coconut ‘yoghurt’ and garnish with coriander.

Supercharged Tip
You could bulk up the dish by adding some cooked buckwheat or quinoa.

Download printable recipe (PDF)

LAYERED SALTED CARAMEL PEANUT FUDGE

Layered Salted Caramel Peanut Fudge

{ SERVES 4–6 }
This is one of my favourite freezer desserts, and I like to keep it ready to grab at a moment’s notice. A decadent delight, it homes in on the irresistible flavour combo of caramel and sea salt. The unique peanutty edge makes it fulfilling for adults with a cuppa, but also brings plenty of happiness to little kids.

Fudge
270 g (912 oz/1 cup) almond butter
80 ml (212 fl oz/13 cup) extra virgin coconut oil, melted
90 g (314 oz/14 cup) rice malt syrup
30 g (1 oz/14 cup) raw cacao powder
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon Celtic sea salt

Salted caramel and peanut
90 g (314 oz/14 cup) rice malt syrup
2 tablespoons cashew butter or other nut butter
2 tablespoons coconut oil
sea salt, to taste
35 g (114 oz/13 cup) roasted salted peanuts

Line a 12 × 18 cm (412 × 7 inch) baking tin with baking paper.

To make the fudge layer, whiz the almond butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy. Spoon the mixture into the prepared tin to 3 cm (114 inches) deep and smooth the top with the back of a spoon or a spatula.

For the salted caramel and peanut layer, clean the food processor then process all the ingredients except the peanuts until the mixture has a caramel-like consistency.

Spoon the salted caramel over the fudge, smooth with the back of a spoon or a spatula, then scatter the peanuts over and press them in gently. Freeze for at least 1 hour before slicing and serving. If stored frozen for longer, it may need some time in the fridge to soften a little before serving.

Sprinkle with extra salt before serving, if you like.

Download printable recipe (PDF)