GAPS/Paleo San Chow Bow

Serves 4

You’ll Need:

2 Tbsp coconut oil or tallow

500g mince

1 thumb sized piece ginger, peeled and grated

3 cloves of garlic, crushed

1/2 bunch coriander, roots chopped, leaves shredded

1 red onion finely chopped

1 zucchini, finely chopped or spiralised for noodles

1 large handful shitake mushrooms, finely sliced

2 teaspoons raw local honey, or to taste

1-2 teaspoons Chinese 5 Spice Powder

Salt to taste

Chilli to taste

1-2 Tbsp Coconut Aminos

To serve: Fresh lettuce leaves or Chinese cabbage leaves (wombok), shredded carrot, sliced cucumber and reserved shredded coriander leaves

Method:

1. Warm the oil over medium high heat in a large skillet. Add the mince, breaking up clumps with a spoon.

2. Once the meat is brown all over add the aromatics - ginger, garlic, coriander roots and onion. Stir fry for 1-2 minutes until fragrant and slightly coloured.

3. Add the zucchini and mushroom, stir fry for another 1-2 minutes

4. Add the Chinese 5 Spice, honey, salt, chilli (if using) and coconut aminos. Stir for 1-2 minutes until well combined.

5. Serve on a big leaf, like you would a taco, topped with carrot, cucumber and the fresh coriander leaves.

AIP omit the Chinese 5 spice and chilli, swap for a pinch of cinnamon and turmeric

Vegetarian omit the mince, swap for 1 cup/120g walnuts and half a cauliflower. Blitz in a food processor with all remaining ingredients (all but the salads to serve) and bake at 170C for 25min, stirring halfway through. Serve in the lettuce cups with salad. Alternatively omit the mince and swap for 800g finely diced tempeh, follow the recipe as stated.