Your beautiful brain is carving new pathways for cooking and eating. This meal may look like a lot of work, but it's actually not and you'll be super delighted with the outcome. Don't be overwhelmed - you've got this.

Make sure your mustard only has 4 INGREDIENTS; mustard seeds, water, vinegar and salt. No additives like most of them do. If your supermarket doesn’t sell it, then buy it at the health food shop or online, it’s not expensive. Cabbage is one of my all-time fave veg. It’s a cruciferous vegetable which makes it a liver lover, keeping those detoxification pathways clean. It usually needs to be sliced very thinly, shredded, or massaged with salt by hand for 5 minutes (yea seems like a lot, but it pulls the liquids out… its actually how you make sauerkraut. You’ll be amazed how juicy it gets.) It’s delicious, and the small chunks are easier to crunch down and munch on.

Put on your favorite music or listen to a podcast and lets get cooking!

FISH

1 lb white fish fillets (like snapper, cut into into strips, 2½ cm wide and 12cm lengths)
4 Tbs spelt flour or buckwheat flour (gluten free options)
2 organic eggs, whisked

CRUMB MIX

2 cups GF breadcrumbs
- 4 slices organic spelt sourdough bread, blitzed, to resemble breadcrumbs, or almond meal
1 tsp fresh thyme leaves
½ lemon zest
½ tsp Celtic salt and pepper
1 big clove garlic, chopped finely
Celtic salt and pepper
Extra virgin olive oil

MAYO (can be mixed day before, set aside in fridge)

2 Tbs good quality avo mayo
2 Tbs organic plain coconut yoghurt
1 tsp capers, chopped
1 organic pickle, chopped finely and 1 tsp juice
1 tsp dill, finely chopped (optional)
½ lemon, juiced

POTATOES

4 large potatoes, cut into chunks
Extra virgin olive oil
¼ tsp Celtic salt and pepper

FANCY COLESLAW

2 big handfuls red cabbage, finely sliced
¼ red onion, finely diced
2 radishes, finely chopped
1 carrot, grated 5. 1 small beetroot, grated
Handful each of parsley, mint and dill, chopped
Handful of flat leaf parsley, chopped

SALAD DRESSING

6 Tbs olive oil
2 Tbs Apple cider vinegar
2 tsp seeded mustard
2 tsp raw honey

OR YOGHURT DRESSING

1 cup coconut yogurt (no sugar added)
3 tsp seeded mustard
3 tsp raw honey
2 Tbs EV olive oil
6 Tbs lemon juice
1/4 tsp Celtic salt

METHOD FOR CHIPS

1. Preheat the oven to 400°C. F.
Steam potato wedges or chips for about 3 - 5 minutes or until a knife slices easily through (wedges will take longer than chips).
Prepare baking tray with baking paper.
Place steamed potato on baking tray and drizzle with extra virgin olive oil and using your hands, coat the potato with oil.
Season with Celtic salt and pepper.
Cook for 30 minutes or until golden and crunchy. If you want to crunch up more, give the oven a blast of heat on fan forced for the final 5 minutes.

METHOD FOR FISH

Mix the breadcrumbs, thyme leaves and lemon zest in a bowl.
Prepare 3 bowls for the dunking process of the fillets: spelt flour; eggs lightly beaten; breadcrumbs.
Have a spare dinner plate for crumbed fillets.
Sprinkle Celtic salt over fillets and a grind of pepper.
Coat fillets in spelt flour and shake off excess.
Dip in egg (or flax), both sides.
Finally press the fillets into the breadcrumb’s mixture so they’re well coated.
Repeat the process until all the fillets are crumbed.
Heat frypan on a medium heat and add garlic and sauté for a 1 minute.
Add fillets to pan and cook on one side for 2 minutes. Don’t be tempted to turn over, just be patient and trust the process. The crumb should be nicely golden.
Using tongs, gently turn the fillets and finish cooking for 1 -2 minutes.
If you’re doing batches of fillets, preheat the oven to low and pop the cooked fish into the oven in an oven dish.
The cooked chips can rest in the warm oven as well until ready to serve a few minutes later

Notes

My rant on mayonnaise I’m nervous about adding a recipe that includes mayonnaise because store bought mayo is filled with nasty vegetable oils, refined sugar and additives. Peeps plaster it over salads and food – all in the name of flavour. It’s not flavour! So, unless you’re making your own using extra virgin olive oil or avocado oil, PLEASE buy a good quality mayo (see Pantry Staple Checklist) from your local health shop or online and never from the supermarket. Only use in small amounts. My mayo uses organic high oleic sunflower oil (see Pantry Staple Checklist). The other ingredients include: organic eggs, organic dehydrated cane juice, sea salt, natural lemon juice, organic spices, acetic acid, xanthan gum. Can you see how natural these ingredients are? The last 2 ingredients are both man made in a lab. The word out there is that they’re not harmful in small amounts but in large amounts not good. For 4 this reason, mayo in our household is used very infrequently and a jar will last me a year. I usually don’t finish it before I replace it. VEGETABLE OILS I don’t normally go in depth about a food because it can be overwhelming, but vegetable oil is a driver for 21st Century disease, so I want you to understand ABOUT this food and ABOUT how it affects the body. Beautiful butter was demonized in the 70’s all in the name of heart disease and stroke. They made everything low fat and started using seed oils instead of butter. What happened? Heart disease, obesity and a host of other diseases rose significantly. Sugar was also part of this rise in disease. Food manufacturing was becoming a mega industry and they needed to find cheaper ways to mass produce food. Enter seed oils – cheap to use, gives the product (like Tiny Teddies, Jatz biscuits or muesli bars) a good firm texture and a long shelf life. All seed oils are very fragile in their natural state so when they are heated and treated to extract their oil, it turns them rancid. They then deodorize the oil so there’s no rancid smell. Sunflower oil is composed of high oleic acid (monounsaturated fat) and linoleic acid (polyunsaturated fat). Oleic acid is the stable part of the oil and can cope with being gently cold pressed. Linoleic acid is VERY fragile and freaks out during the heating and treating process, making it VERY bad news for our body. The only way to extract oil from seeds like sunflower seeds is to gently extract the high oleic acid component using a cold pressed method. Extra virgin olive oil – recognised by all experts as a healthy fat and needed for thriving health - is a beautiful oil and is comprised of mainly high oleic acid (monounsaturated fat). This is the reason I always stress to only buy first cold pressed because it’s the ONLY way to extract oil from plants. Vegetable oils should be avoided like the plague because when we eat them, our cells are feeding on rancid oils and our cells become what we eat. Stay away from the oil aisle (apart from extra