RECIPES FROM THE VAULT
Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!
Each week we plan to bring you something a little different from the last, and this week is no exception. We have not one, but two recipes from lean and clean paleo advocate and VIVE Special Guest Scott Gooding. To find out more about Scott and our Special Guest classes, please check out this week's blog post here.
Of course, if there is anything in particular that you would love us to feature in VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your recipe requests.
The VIVE kitchen team.
MUSSELS IN COCONUT BROTH
1 tbs butter
1 brown onion, finely chopped
4 garlic cloves, finely chopped
½ bunch coriander, stalks finely chopped plus leaves to serve
1 leek, sliced
1 long red chilli (optional), deseeded and finely chopped
½ bunch English spinach, roughly chopped
400ml coconut cream/milk
½ cup chicken stock
Splash white wine (optional)
500g mussels, vacuum sealed bag from fishmonger
½ lemon, juiced
Heat the butter in a large frying pan over medium heat. Add the onion, coriander stalks, chilli and garlic and cook until softened. Increase the heat and add leek, stock and white wine. Stir in spinach and coconut cream. Add mussels and stir to combine, ensuring all mussels are coated with the sauce.
Pop on the lid and cook for 5-6min over medium heat. The mussels are ready when they have opened.
Serve in a deep bowl, garnish with coriander leaves and a squeeze of lemon. Enjoy!
AND NOW FOR A LITTLE SPICE...
BEEF CHEEKS IN CHINESE FIVE SPICE + CINNAMON
2 grass fed beef cheeks
1 tbs coconut oil (other options: ghee, lard or tallow)
1 cup bone broth
2 cinnamon sticks
2 star anise
2 tbs honey
1-2 tsp Chinese Five Spice
4 small brown onions, peeled and quartered
2 garlic cloves, peeled and quartered
For the veggies:
2 large sweet potatoes, roughly chopped
1 tbs butter
1 tsp Dijon mustard
2 handfuls brussels sprouts, halved
1 tbs coconut oil
Heat the fat in a large fry pan over high heat. Brown beef cheeks on both sides and set aside.
De-glaze the pan with some water and add glaze to pressure cooker or slow-cooker with beef cheeks, broth, onion, garlic, honey and spices. Top up with water until all ingredients are covered and stir to combine.
Cook for 90 minutes (pressure cooker) or 5-6 hours (slow cooker) until meat is tender and falling apart. Remove from heat.
To prepare the veggies, pre-heat the oven to 190 degrees. In a bowl combine the brussels sprouts with the coconut oil, place on tray lined with baking paper and season. Cook for 25-30 minutes or until soft in the centre with crisp outer leaves. Remove from heat and set aside.
In a saucepan, cover sweet potato with salted water and bring to the boil. Reduce the heat and allow to simmer until soft. Drain and return to the heat for 60 seconds to remove remaining liquid. Mash together with butter, mustard and seasoning.
Reduce the liquid from the cheeks in a frying pan over high heat until thick and sticky. Serve with beef, mash and crispy brussels sprouts. Enjoy!