Prosciutto wrapped Tenderloin

w. Berry, Celery and Apple Medley

​Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Serves: 4


1 pork tenderloin, about 1 1/2 lbs (700g)
8-10 slices prosciutto
2 apples, peeled and thinly sliced (reserve 1 for salad)
1 sprig fresh rosemary
2 cups mixed wild berries (e.g., blueberries, blackberries, raspberries)
1 apple, diced (reserved from above)
2 stalks celery, thinly sliced
1/4 cup (60g) fresh ginger, finely chopped
2 tbsp maple syrup
1/4 cup (60ml) apple cider
Olive oil or Duck Fat
Salt and White pepper


Alright, lovely people! Today we're going to make an absolutely gorgeous bone broth, packed with incredible flavors and full of goodness. Let's get started!


4 beef or lamb bones
2 Tbsp apple cider vinegar
1.5 tsp white pepper
1 Tbsp mustard powder

1/2 tsp cumin
1 tsp onion salt
2 tsp smoked sea salt
1 diced red onion
2 diced carrots
4 pieces sliced beef bacon
1 sprig rosemary
2 sprigs thyme
1 tsp chopped dill
1 can dark lager
1.5 Litre warm water


First, let's give our bones a nice little bath. Pop the bones into your slow cooker, cover with water, and add that brilliant apple cider vinegar. Let the bones soak for about 20 minutes to help draw out those wonderful minerals.

While the bones are soaking, crack on with prepping your veggies. Dice that beautiful red onion and those lovely carrots, set them aside.

Now, in a small bowl, mix together the white pepper, mustard powder, cumin, onion salt, and smoked sea salt. This is going to give our broth a lovely depth of flavor, trust me!

Once the bones have soaked, sprinkle your seasoning mix over the bones. Give them a little jiggle to make sure they're evenly coated.

Time to bring our other ingredients to the party! Scatter the diced red onion, diced carrots, sliced beef bacon, rosemary, thyme, and chopped dill all around the bones in the slow cooker.

Next, let's add some depth and richness with our dark lager. Gently pour it over the ingredients, making sure not to wash off the seasoning.

Finally, add that 1.5 litres of warm water to the slow cooker, ensuring everything is submerged. You can top it up with a little more water if needed.

Pop the lid on your slow cooker, set it to low, and let this beauty cook for 8-10 hours. The longer it cooks, the more flavors will develop, and the more nutritious it will be.

After 8-10 hours, carefully strain the broth through a fine-mesh sieve or cheesecloth, making sure to catch all the liquid gold. You can discard the solids or save them for another use.

Taste the broth and adjust the seasoning if needed. Let it cool down and refrigerate for later use, or enjoy it straight away in soups, stews, or as a warm, nourishing drink.

And there you have it, my friends! A gorgeous bone broth, perfect for keeping you warm and healthy. Enjoy!


Preheat the oven to 400°F (200°C). Place tbsp of duck fat or a tbsp olive oil across the bottom of the baking dish. 

Prepare the salad: In a large bowl, combine the mixed wild berries, diced apple, celery, ginger, maple syrup, and apple cider. Toss gently to combine. Spread across the baking pan, leaving room in the middle for the tenderloin. 

Place the pork tenderloin on a cutting board. Make a lengthwise cut down the center of the tenderloin, being careful not to cut all the way through. Open the tenderloin like a book and cover with plastic wrap. Use a meat mallet or rolling pin to pound the meat to an even 1/2-inch (1.25cm) thickness. Season with salt and pepper.

Lay out the prosciutto slices, overlapping slightly, on a clean surface. Place the pork tenderloin on top of the prosciutto, and layer the thinly sliced apples on the pork.

Carefully roll the pork tenderloin, prosciutto, and apples into a tight log. Use toothpicks or butcher's twine to secure the roll.

Transfer the pork tenderloin to the prepared baking sheet, seam side down. Drizzle with olive oil and place a sprig of rosemary on top. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Allow the pork to rest for 5 minutes before slicing.

To serve, divide the warmed berry salad among four plates. Remove toothpicks or twine from the pork tenderloin, and slice into 1-inch (2.5cm) thick pieces. Arrange the pork slices on the salad, and enjoy! Can sprinkle cinnamon, or drizzle a bit of the juices from the baking dish across for a healthy choice!

Nutritional Information (per serving): Calories: 440 Protein: 39g Carbohydrates: 40g

Dietary Fiber: 7g
Sugars: 28g Fat: 12g
Saturated Fat: 3g
Trans Fat: 0g Cholesterol: 110mg Sodium: 800mg


Vitamin A: 9% DV
Vitamin C: 40% DV
Calcium: 4% DV
Iron: 12% DV
Potassium: 14% DV

This delicious and gourmet recipe is rich in protein, fiber, and vitamins C and A, making it a nutritious and tasty option for your next Sunday Funday. Enjoy!


Alright, you beautiful lot! Let's move on to a sensational ribeye recipe that will absolutely knock your socks off. We're going to add a little twist with some incredible flavors like dark chocolate and coffee. Trust me, it's going to be epic!


2 tbsp ground dark chocolate (90%)
1 tbsp ground dark roast coffee
1 tsp garam masala
1 tsp cayenne
1 tsp smoked sea salt
2 pinches white pepper
2 tbsp aged balsamic vinegar
2 ribeye steaks (give bison ribeye or elk steak a go if you're feeling adventurous!)


In a bowl, mix together the ground dark chocolate, ground dark roast coffee, garam masala, cayenne, smoked sea salt, and white pepper. This is going to create an insanely good rub for our ribeye steaks.

Next, pour in the aged balsamic vinegar and give it a good stir until you have a thick paste.

Lay your ribeye steaks out on a chopping board, and generously spread the paste onto both sides of the steaks. Make sure you've got a good, thick layer to infuse all those flavors.

Just before you're ready to grill, sprinkle a little extra salt on both sides of the steaks to give them that perfect crust.

Preheat your BBQ to medium-high heat. Once it's hot, whack those ribeyes on the grill and cook for about 4-5 minutes per side for medium-rare, or until they're done to your desired level of doneness.

Remove the steaks from the grill and let them rest for a few minutes, allowing the juices to redistribute.

In the meantime, prepare your mashed potatoes and whip up a gorgeous gravy using the bone broth from our previous recipe. Simply heat up the broth, thicken it with a bit of flour or cornstarch, and season to taste.

Serve up those juicy ribeye steaks with a side of creamy mashed potatoes and a generous drizzle of that delicious gravy.

There you have it, my friends – a mouthwatering ribeye recipe with a unique twist, perfect for impressing your family and friends. Happy cooking!

Anti-Inflammatory Summer Salad


1 large head of broccoli, cut into small florets

1 large cucumber, sliced into half-moons

2 cups snap peas, trimmed and halved

1 jalapeno, seeds removed and finely chopped

2 large carrots, peeled and julienned or grated

1 medium beet, peeled and julienned or grated

1 teaspoon Mexican chili spice

1/2 teaspoon ground white pepper

3 tablespoons lemon concentrate

3 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

Salt, to taste

Fresh cilantro leaves, for garnish (can substitute chives or green onion)


In a large salad bowl, combine the raw broccoli florets, cucumber slices, snap peas, chopped jalapeno, julienned carrots, and julienned beets. Use your clean hands to gently mix the ingredients together.

In a small mixing bowl, whisk together the Mexican chili spice, white pepper, lemon concentrate, apple cider vinegar, and extra virgin olive oil until well combined. Season with salt, to taste.

Drizzle the dressing over the salad and use your hands to gently massage the dressing into the vegetables, ensuring that all ingredients are evenly coated.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

When ready to serve, give the salad a final gentle toss with your hands and garnish with fresh cilantro leaves. Enjoy this refreshing, healthy, and raw anti-inflammatory summer salad!