This recipe is great served with a grilled, steamed, or poached piece of meat or with a few spoonfuls of fermented vegetables. You can change the dressing to make this slaw match any cuisine: use tahini for a Middle Eastern dish, chimichurri to make it South American, or nam jim for a Southeast Asian feel. Or to create a classic coleslaw, simply use homemade mayonnaise and dill.
Serves: 6 as a side dish
3 cups shredded Chinese cabbage (wong bok)
3 cups shredded red cabbage
1 large carrot, julienned
5 large radishes, julienned
4 spring onions, white and green parts, finely sliced
1 to 2 long red chilies, seeded and julienned
1 red bell pepper, seeded and julienned
1 to 2 large handfuls coriander leaves
1 cup bean sprouts
Sea salt and freshly ground black pepper
ASIAN DRESSING
3 Tbsp miso paste or tahini
1 Tbsp tamari or coconut aminos
2 tsp finely grated ginger
1 garlic clove, finely chopped
2 Tbsp apple cider vinegar
1 Tbsp Mayonnaise
1 Tbsp lemon juice or yuzu juice
1 tsp honey (optional)
3 Tbsp avocado oil or olive oil
2 Tbsp sesame oil
TO MAKE THE DRESSING, in a small bowl, whisk together the miso, tamari, ginger, garlic, vinegar, mayonnaise, lemon juice, and honey (if using). Slowly whisk in the avocado oil and sesame oil until emulsified. Set aside.
TO MAKE THE SLAW, combine all the ingredients in a large bowl, add half of the dressing, and toss gently. Add a little more dressing if desired, then store any remaining dressing in a sealed glass jar in the fridge (use within 3 to 4 days).
Check the seasoning and add more salt and pepper if needed.
Broccoli doesn’t just taste good; it’s been proven over and over to contain amazing compounds that are packed with nutrition. This mouthwatering Broccoli Mash recipe is no exception. Give it a try today!
Serves: 2 to 4
2 large heads broccoli, chopped into florets
2 Tbsp coconut oil or good-quality animal fat, melted
1 Tbsp extra-virgin olive oil, to serve
Sea salt and freshly ground black pepper
Fill a saucepan with water and place a steamer with a lid on top. Bring to a boil. Place the broccoli florets in the steamer, cover, and steam for 30 minutes, until the broccoli is very soft. Place the broccoli in the bowl of a food processor and process until smooth. Add the coconut oil and blitz again, then season to taste with salt and pepper.
Transfer the broccoli mash to a serving bowl and drizzle some extra-virgin olive oil over the top.
Broccoli is a nutritional powerhouse that is often featured on Pete’s family table. It provides your body with dozens, maybe even hundreds, of super-nutrients that support optimal, body-wide health. That makes this flavorsome “rice” a quick, convenient, and most importantly, healthy dish to serve with your next meal.
Serves: 4
2 heads organic broccoli, 7 oz each, roughly chopped
2 Tbsp coconut oil
Sea salt and freshly ground black pepper
Place the broccoli in the bowl of a food processor and pulse into tiny pieces the size of grains of rice.
In a frying pan, heat the coconut oil over medium heat, add the broccoli “rice,” and lightly cook for 4 to 6 minutes, until softened. Season with salt and pepper and serve.
Pete enjoys giving classic recipes a creative twist and wondered how he could jazz up broccoli, enhance its flavor, and take it to another level. Then one day when he was looking at some tabbouleh, he thought, why not mix finely chopped broccoli into this delicious salad? Success! Pete has used raw broccoli here, but you could easily blanch or roast yours. This is a perfect accompaniment to grilled seafood or roast lamb or chicken.
Serves: 4
1½ heads broccoli, cut into florets (reserve the stems for making stock)
4 tomatoes, seeded and diced
2 large handfuls flat-leaf parsley, chopped
½ red onion, diced
2 spring onions, finely sliced
2 Tbsp chia seeds (soaked)
Sea salt and freshly ground black pepper
DRESSING
2 garlic cloves, peeled
Sea salt
4 Tbsp lemon juice
½ cup extra-virgin olive oil
Place the broccoli in a food processor bowl and pulse until it resembles rice, then transfer to a large bowl. Stir in the tomatoes, parsley, red onion, spring onion, and chia seeds and set aside.
TO MAKE THE DRESSING, use a mortar and pestle to pound the garlic with a pinch of salt to form a thick paste. Add the lemon juice and olive oil and mix until well combined.
Add the dressing to the broccoli mixture and season with salt and pepper. Mix gently, then allow to stand for 10 minutes so the flavors can develop.
Place the tabbouleh in a large bowl and serve.
Ha ha! You have to have a laugh when it comes to making up dish titles. Here is the wonderful broccomole, which takes its name from mixing the classic guacamole with broccoli. Pete prefers to use cooked and chilled broccoli in the mix, but you can use raw broccoli if you choose.
For something a little fun, you can also add some cooked or raw fish and try it as a filling for nori rolls. Feel free to add toasted seeds for a little more flavor and texture.
Serves: 2
½ cup broccoli florets
1 avocado, diced or mashed
1 garlic clove, finely diced
1 Tbsp lemon juice
½ tsp chili flakes (optional)
1 Tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
TO SERVE:
Lemon wedges
Seed crackers or sweet potato crisps (optional)
Bring a saucepan of salted water to a boil. Add broccoli and cook for 3 minutes, until just tender. Drain, then plunge the broccoli into ice-cold water to stop the cooking process. When the broccoli is completely cold, drain again and shake off any excess water. Chop the cooled broccoli into small pieces and set aside.
Place the avocado, garlic, lemon juice, chili flakes (if using), oil, and broccoli in a serving bowl and mix well. Season with salt and pepper. Serve with lemon wedges and some seed crackers or sweet potato crisps, if desired.
Makes: Approximately 2 cups
1¾ cups olive oil
4 Tbsp chili flakes
Heat the oil in a saucepan over low heat. Add the chili flakes and warm for 2 minutes. Do not boil. Remove from the heat and cool.
Store in a sealed glass jar or bottle in a cool, dark place. Shake the bottle every week or so. The longer you leave it, the hotter and redder the oil becomes.
COCONUT CAULIFLOWER RICE
Serves: 4 to 6
1 head organic cauliflower, roughly chopped
1 Tbsp coconut oil
½ onion, finely chopped
½ tsp ground cardamom (optional)
½ tsp ground cumin (optional)
One 13-oz can coconut milk
½ cup Chicken Bone Broth or water
Sea salt and freshly ground black pepper
Coriander and mint leaves, to serve
Place the cauliflower in the bowl of a food processor and pulse into tiny, fine pieces that resemble rice.
Heat the oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened and translucent. Add the spices (if using) and stir until fragrant, about 10 seconds.
Add the cauliflower rice, coconut milk, and broth to the pan, stir to combine, and simmer, stirring occasionally, for 8 to 10 minutes, until the cauliflower rice is cooked through and has thickened slightly. Season with salt and pepper and serve sprinkled with the coriander and mint.
Makes: About 2 cups
½ cup pine nuts
⅓ cup soaked coriander seeds
½ tsp ground cumin
½ tsp sea salt
½ tsp chili powder
½ tsp baharat
Pinch of dried mint
Combine the pine nuts and soaked coriander seeds in a large dry frying pan and toast over medium-high heat for 1 minute, or until the mix has started to color.
Pour the nut and seed mix into a food processor. Add the cumin, salt, chili powder, baharat, and mint and pulse to combine.
Use the dukkah as a seasoning in cooking or serve with sprouted seed bread, cashew cheese, and extra-virgin olive oil. Store in an airtight container in the pantry for 2 to 3 weeks.
OLIVE TAPENADE
This zesty, tasty mixture is sure to leave your taste buds watering for more.
Makes: About ¾ cup
½ cup pitted black or green olives
Juice and zest of ½ lemon
8 basil leaves
2 garlic cloves, peeled
2 salted anchovy fillets, rinsed and patted dry
10 salted baby capers, rinsed well and patted dry
3 Tbsp olive oil
Put everything except the oil into a food processor bowl and process until well combined. With the motor running, drizzle in the oil and process until the mixture reaches a nice, thick paste consistency. Store in a glass jar in the fridge for up to 2 weeks.
FRESH ROMAINE SALAD WITH MUSTARD VINAIGRETTE
“Less is more” has always been and will always be a chef’s mantra. This entails letting the ingredients shine as much as possible. Sure, there are amazing recipes—such as curries—that include 20 ingredients, but the underlying factor in these complex dishes is that everything is in balance without one flavor dominating another.
And then we have dishes like this one, which is really just some awesome, crunchy, pristine leaves lightly coated with a playful dressing that brings everything to life. Pete encourages you to play around with different dressings and vinaigrettes and become a master salad maker at home.
Serves: 4
4 baby romaine lettuces, leaves separated
2 handfuls mixed herbs (such as tarragon, dill, mint, flat-leaf parsley, and basil leaves)
⅓ cup Mustard Vinaigrette (see recipe below)
Sea salt and freshly ground black pepper
MUSTARD VINAIGRETTE
Makes: 1½ cups
4 Tbsp apple cider vinegar or lemon juice
2 Tbsp whole-grain mustard
1 tsp sea salt
¼ tsp freshly ground black pepper
1 garlic clove, finely chopped
1 cup extra-virgin olive oil or macadamia oil
Tear the romaine leaves into smaller pieces.
Combine the herbs and romaine in a serving bowl. Drizzle on the mustard vinaigrette and add a little salt and pepper, if you like. Serve immediately.
FOR THE MUSTARD VINAIGRETTE, combine all the ingredients in a screw-top jar. Screw the lid on firmly and shake well. Store in the fridge for up to 5 days. Shake well before using.
Makes: 1 lb
4 egg yolks
2 tsp Dijon mustard
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
1½ cup olive oil or macadamia oil, or ¾ cup of each
Sea salt and freshly ground black pepper
Place the egg yolks, mustard, vinegar, lemon juice, oil, and a pinch of salt in a glass jug or jar.
Blend with a handheld blender until smooth and creamy. Season with salt and pepper. Store in a sealed glass jar in the fridge for 4 to 5 days.
TIP: Alternatively, you can place the egg yolks, mustard, vinegar, lemon juice, and a pinch of salt in the bowl of a food processor and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the mayonnaise is thick and creamy. Season with salt and pepper and store as above.
Makes: 2½ quarts
1 Tbsp duck fat, tallow, coconut oil, or other good-quality fat
½ large onion, chopped
2 cloves garlic, minced
6 large carrots, peeled and chopped
2 large beets, peeled and chopped
4 cups Chicken or Beef Bone Broth or filtered water
2 tsp dried Italian herb mix
1 bay leaf
2 Tbsp lemon juice
Sea salt and freshly ground black pepper
Heat the fat in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until translucent. Add the garlic, carrots, and beets and cook for another 5 minutes, stirring occasionally.
Add the broth or filtered water, using only enough to cover the vegetables (you can add a little more after cooking and blending to reach the consistency you desire).
Add the dried herbs, bay leaf, and lemon juice and stir well to combine. Bring to a boil and simmer for about 30 to 40 minutes, until all the vegetables are very tender.
Remove the bay leaf and cool the mixture slightly before blending. Working in batches, carefully blend to a smooth puree. Add a little more liquid if needed to reach the desired consistency, and season with salt and pepper to taste. Store in the refrigerator for up to 5 days, or freeze for up to 3 months.
This sauce is great for any recipe that calls for Italian tomato sauce such as Bolognese or marinara. It’s also delicious on top of parsnip spaghetti.
SAUTEED BROCCOLI WITH SPICY MAYONNAISE
In this recipe, we are stepping up the vegetables and letting them take center stage. The key to this lifestyle is to keep it simple and fill your plate with low-carb vegetables, then add good fats and protein in the form of seafood, meat, or eggs. With this recipe, you have the vegetables and the fat component, so you just need to cook up a piece of fish or meat to serve alongside it. If you don’t have time to make a sriracha sauce, simply add chili flakes, wasabi, horseradish, or your choice of herb to the mayo.
Serves: 4
2 heads broccoli, broken into florets
2 Tbsp coconut oil or good-quality animal fat
4 garlic cloves, chopped
2 long red chilies, seeded and thinly sliced
Sea salt and freshly ground black pepper
1 Tbsp extra-virgin olive oil
Lemon juice or apple cider vinegar, to serve (optional)
SPICY MAYONNAISE
1 Tbsp Sriracha Chili Sauce (see recipe opposite)
½ cup Mayonnaise
SRIRACHA CHILI SAUCE
Makes: 2 cups
1½ lb long red chilies, seeded and roughly chopped
8 garlic cloves, crushed
4 Tbsp apple cider vinegar
3 Tbsp tomato paste
1 large medjool date, pitted
2 Tbsp fish sauce
½ teaspoon sea salt
TO MAKE THE SPICY MAYONNAISE, place the sriracha chili sauce and mayonnaise in a bowl and mix to combine.
Blanch the broccoli in boiling salted water until tender, about 3 minutes, then immediately plunge into ice-cold water to stop the cooking process. When the broccoli is completely cold, drain well and set aside.
Heat the coconut oil in a wok or large frying pan over medium-high heat. Add the garlic and chilies, swirl around in the pan, and cook for 30 seconds, until fragrant. Add the broccoli and sauté, tossing occasionally, for 5 minutes, until it starts to color. Season with salt and pepper and drizzle over the olive oil.
If you like, squeeze a little lemon juice or pour a splash of vinegar over the sautéed broccoli for an extra boost of flavor. Serve with the spicy mayonnaise on the side or drizzled over the broccoli.
Combine all the ingredients in the bowl of a food processor and process until smooth. Pour into a saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer, stirring now and then, for 5 to 10 minutes, until the sauce is a vibrant red. Remove from the heat and cool. Transfer to a large, airtight glass jar and refrigerate for up to 2 weeks.
SHAVED ASPARAGUS SALAD WITH GREEN GODDESS DRESSING
If you are looking for a way to wow your guests, then look no further. Team this salad with grilled fish for a truly memorable dinner.
Serves: 4 as a side dish
¾ lb asparagus, woody ends trimmed
½ lb heirloom cherry tomatoes, cut into quarters
1 Lebanese cucumber, peeled, seeded, and finely diced
HERB DRESSING
1 Tbsp finely snipped chives
1 Tbsp finely chopped flat-leaf parsley
3 Tbsp lemon juice or apple cider vinegar
4 Tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
TO SERVE:
4 Tbsp Green Goddess Dressing (see recipe opposite)
3½ oz Macadamia Cheese (see recipe opposite)
Baby basil leaves
Makes: About 1⅓ cups
GREEN GODDESS DRESSING
Makes: About 1 cup
½ avocado, pitted and peeled
3 Tbsp coconut milk
3 Tbsp lemon juice
1 garlic clove, finely chopped
2 anchovy fillets, finely chopped
½ cup chopped flat-leaf parsley leaves
3 Tbsp chopped basil leaves
1 Tbsp chopped tarragon leaves
¼ tsp salt
½ cup extra-virgin olive oil
MACADAMIA CHEESE
1¼ cups macadamia nuts
1 to 1½ Tbsp lemon juice
1 tsp sea salt
Pinch freshly ground black pepper
Using a vegetable peeler or mandoline, shave the asparagus into thin ribbons starting from the bottom end. Place the asparagus ribbons in one bowl and the tomatoes and cucumber in another bowl.
TO MAKE THE HERB DRESSING, combine the chives, parsley, lemon juice, and olive oil in a bowl and whisk well. Season with salt and pepper.
Pour half of the dressing over the asparagus and almost all of the remainder over the tomato and cucumber. Gently toss until evenly coated.
Arrange the asparagus on 4 serving plates, then top with the tomato and cucumber. Smear a tablespoon of green goddess dressing on each plate, then sprinkle with the macadamia cheese. Drizzle with the remainder of the herb dressing and finish with some basil leaves on top.
FOR THE GREEN GODDESS DRESSING, place all the ingredients except the oil in a food processor bowl and process until well combined. With the motor running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped. Store in a glass jar in the fridge for up to 5 days.
TO MAKE THE MACADAMIA CHEESE, soak the macadamia nuts in 3¼ cups water for 6 hours. Drain and rinse well.
Place the nuts in a food processor with the lemon juice, salt, and pepper and pulse for 1 minute to combine. Add ½ cup of water and process until smooth. If the mixture seems a little dry, add more water and lemon juice to adjust the consistency. The macadamia cheese can be stored in an airtight container in the fridge for up to 1 week.
We all sometimes face the dilemma of what to do with leftover vegetables in the bottom of the fridge. Well, you need never worry again, as you can simply braise them until tender in a little bone broth. They are the perfect accompaniment to a roast. And for a delicious lunch, simply chill them and add some mayo, fresh herbs, animal protein (such as chicken, tuna, or salmon), and fermented vegetables.
Serves: 4
2 Tbsp coconut oil or good-quality animal fat
1 onion, cut into ½-inch wedges
3 garlic cloves, finely sliced
10 Dutch carrots, peeled and leafy ends trimmed
6 radishes, halved
3 turnips, cut into 1-inch pieces
¼ savoy cabbage, roughly chopped
1 green apple, cored and cut into 1-inch pieces
1 cup Chicken Bone Broth or water
2 bay leaves
Sea salt and freshly ground black pepper
Preheat the oven to 350°F.
Melt the oil in a large, flameproof casserole dish over medium heat. Add the onion and garlic and cook for 2 minutes until they start to color slightly.
Add the carrots, radishes, turnips, cabbage, and apple and cook, stirring occasionally, for 6 minutes, until they just start to color.
Pour in the broth, add the bay leaves, and season with salt and pepper. Cover with a lid or some foil and braise in the oven for 30 minutes, until the vegetables are tender. Transfer the braised vegetables to a platter and serve.
This lovely creamy puree will become a regular part of your cooking repertoire after you have tried it. It’s fantastic as a replacement for the old mashed potato, and the even greater news is that it is much quicker to cook, it won’t elevate your blood sugar levels, and it works with everything from grilled seafood and meat to roasts, sausages, shepherd’s and cottage pies, curries, and duck confit.
Serves: 4
1 large head organic cauliflower, chopped into florets
2 Tbsp coconut oil or good-quality animal fat, melted
HERB OIL
1 Tbsp finely chopped flat-leaf parsley
1 Tbsp finely chopped dill
3 Tbsp lemon-infused olive oil or extra-virgin olive oil
Sea salt and freshly ground black pepper
TO MAKE THE HERB OIL, combine the parsley, dill, and oil in a small bowl and mix well. Season with salt and pepper and set aside until needed.
Fill a saucepan with water and place a steamer with a lid on top. Bring to a boil, place the cauliflower florets in the steamer, cover, and steam for 30 to 35 minutes, until the cauliflower is very soft. Place the cauliflower in the bowl of a food processor and process until smooth. Add the oil or fat and blitz again, then season with salt and pepper.
Transfer the cauliflower puree to a serving bowl or plates and drizzle some herb oil over the top.
WHOLE ROASTED CABBAGE WITH BACON AND ONION BROTH
We all need to embrace getting more vegetables into our diet, and oven-roasting a whole cabbage is a ridiculously easy and fabulous way to celebrate the integrity and flavor of this humble vegetable while saving you a heap of time in the kitchen. For the perfect meal, try serving this with roast pork, pork cutlets, or some sausages. Any leftovers can be chopped or blended into chicken bone broth for the most amazing cabbage soup.
Serves: 6 to 8
4 Tbsp lard or other good-quality animal fat
2½ large onions, chopped
5 rindless bacon rashers, chopped
6 garlic cloves, chopped
1 tsp sweet paprika
2 Tbsp thyme leaves, chopped
½ cup white wine (such as chardonnay)
1 cabbage, outer dark green leaves removed
Sea salt and freshly ground black pepper
3 cups Chicken Bone Broth
3 Tbsp apple cider vinegar
1 small handful flat-leaf parsley, chopped
Preheat the oven to 325°F.
Place a large frying pan over medium heat. Add 3 tablespoons of the lard, then add the onions and sauté, stirring occasionally, for 8 minutes, until softened. Add the bacon and cook for 5 to 6 minutes, until the onions start to caramelize. Add the garlic, paprika, and thyme and sauté for 30 seconds, until fragrant. Add the wine, stir well, and cook until the liquid is almost completely gone. Set aside.
Place the cabbage in a large casserole dish. Rub the remaining 1 tablespoon lard over the cabbage and season well with salt and pepper. Add the broth and vinegar, then spoon over the bacon-and-onion mixture. Cover tightly with a lid or parchment paper and roast for 3½ hours, until the cabbage is cooked through. Increase the oven temperature to 350°F. Remove the lid or paper, baste the cabbage with some of the broth in the casserole dish, and return to the oven to roast for 30 minutes more, until golden. Sprinkle the parsley over the top and serve.
