
Here’s a winter warming treat for you!
I make a veggie version but I’ve included a meat version to. Please make sure you buy meat from a sustainable source that is reared organically and fed it’s natural diet.
Our favourite way to enjoy these is with a couple of poached eggs on top! But you can enjoy with your choice of brown rice or corn chips.
Both recipes below contain some great immune boosting ingredients:
Cayenne & Chilli – stimulates the production of endorphins, reduces the discomfort from allergies and cold and flu.
Garlic & Onions – both are rich in sulfur compounds, which block enzymes that allow organisms to invade healthy tissue. It also has benefits to stop you getting reoccurring colds.
Kidney Beans – the highest source of any other plant derived food. A great source of B-complex vitamins, iron, potassium, zinc. Packed with phytochemicals that are believed to have the ability to protect us from a range of chronic diseases.
Tomatos – contains lycopene (found in the skin) a powerful cancer fighting antioxidant that can increase with certain preparations such as purees.
Ingredients – Meaty
500g of organic grass fed mince beef
1 x tin of kidney beans
1 x onion, diced
2 x cloves of garlic, crushed
1 x tin of chopped tomatoes
6 x large mushrooms, sliced
½ tsp chilli powder
¼ tsp crushed dried chilli
½ tsp paprika
½ x tsp cayenne pepper
Juice and skin of 1/2 a lime
Fry the onions, garlic and dried spices in a pan. Add the mince and brown thoroughly. Then add the mushrooms and tomatoes and cook for around 15 minutes. Add the lime juice including the skin and cook for a further 10mins. Serve with brown rice or corn chips topped with a dollop of sheep yogurt to balance cool the spice!
Optional extra – 1/2 tin of organic refried beans. These make the sauce super thick! Just add when you add the lime juice.
Ingredients – Veggie
1 x zuchini, sliced
1 x carrot, skinned and sliced
1 x green or red capsicum, sliced
6 x large mushrooms, sliced
1 x tin of kidney beans
1 x onion, diced
2 x cloves of garlic, crushed
1 x tin of chopped tomatoes
½ tsp chilli powder
¼ tsp crushed dried chilli
½ tsp paprika
½ x tsp cayenne pepper
Juice and skin of 1/2 a lime
Fry the onions, garlic and dried spices in a pan. Add the mince and brown thoroughly. Then add the mushrooms and tomatoes and cook for around 15 minutes. Add the lime juice including the skin and cook for a further 10mins. Serve with brown rice or corn chips topped with a dollop of sheep yogurt to balance cool the spice!
Optional extra – 1/2 tin of organic refried beans. These make the sauce super thick! Just add when you add the lime juice.