Ingredients

  • turmeric

    Turmeric is a perennial plant of the ginger family, the rhizomes are used fresh or boiled then dried in hot ovens after which they are ground into a deep yellow powder. Turmeric is an essential ingredient of Indian curries and gives mustard its yellow colour. Turmeric is a natural antibiotic and is used to treat inflammation and digestive disorders.

  • vanilla collagen protein (I use Happy Mammoth)

    This is hydrolysed collagen protein which contains pure protein. It contains specific amino acids which may assist in healing the gut lining. I prefer to use the Happy Mammoth brand as it contains prebiotics. It can be purchase online from Happy Mammoth or you can use unflavoured hydrolysed collagen (it dissolves in liquid) and add 1/2 tsp of vanilla.

  • vanilla extract (organic)

    Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

  • veal steaks

    Choose grass-fed veal to ensure you are eating a healthy animal that's been fed as naturally as possible. Veal is an excellent source of protein but it should not be the only thing on your plate, balance your meal with 2/3 plant-based foods and 1/3 meat.

  • walnuts

    Walnut kernels or meat are enclosed in a rounded hard shell. Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of omega-3 fatty acids. Walnuts contain several minerals, especially high in manganese, vitamin E and B vitamins. Walnuts are also known for their rare and valuable antioxidant and anti-inflammatory nutrients. Store walnut kernels in the fridge or freezer, as they are susceptible to insect and fungal mold infestations.

  • water chestnuts

    Chinese water chestnuts are a vegetable (not a nut), grown in marshlands. They are unusual among vegetables because they remain crisp after being cooked or canned. This gives a great contrast when mixed with other cooked vegetables. They are a good source of dietary fibre, riboflavin, vitamin B6, potassium, copper and manganese.

  • watermelon

    Watermelon is a delicious, refreshing, nutrient packed summer fruit. Discard the skin and white section before eating, choose a dark red flesh. Watermelon is low in calories and has a high water content and lots of fibre. It's high in vitamin C and vitamin A, contains potassium, magnesium and vitamins B1, B5 & B6. Watermelon is also high in beta-carotene which comes from the colour of the flesh.

  • white pepper

    White pepper is cultivated from the ripe fruit seeds of a tropical vine. Black pepper is the cooked and dried unripe fruit of the vine. White pepper is a little milder in flavour and I use it when I prefer not to have black speckles in my dish, like a white sauce.

  • white wine vinegar

    Use organic white wine vinegar if possible produced by slow fermentation.

  • whole grain mustard

    Mustard is a condiment made from the seeds of the mustard plant. The whole mustard seeds are mixed with water, vinegar or lemon juice, salt and flavoured with spices. Perfect to add flavour to dressings, sauces, soups, marinades and meat dishes.

  • wild orange essential oil (I use doterra)

    Doterra wild orange essential oil is cold pressed oil from the peel. You also get health benefits when using pure essential oils. You can use organic orange extract in it's place but you will need to add a lot extra (approx. 4 drops of oil = 1 1/4 teaspoon of extract).

  • Worcestershire sauce

    My choice in Worcestershire sauce is an organic brand ‘Melrose’. This sauce adds a delicious savoury flavour to meat dishes. Regular brands contain gluten and most have MSG, colours and flavours.

  • zucchini

    A zucchini is also called a courgette or summer squash depending on which country you live in. Zucchini looks similar to a cucumber and is usually served cooked with it's skin left on. Zucchini contains a good amount of folate, potassium, vitamin A,C and fibre.