Mother Nature Recipes – Step-by-step Guide

We throw away too much food: roughly 40% of what we produce for human consumption in America.

And while the fight against food waste is one we should fight every day, gets thrown away at various stages of the production process: it’s left on the fields, discarded at the warehouse, and if it makes it that far, ignored at the grocery store.

But we even waste perfectly edible produce on a smaller scale in our own homes.

About Mother Nature Recipes

On this page, you will find a broad selection of Recipes. I say recipes, but as you will see my idea of cooking is pretty relaxed, and not very structured. Don’t expect ‘250 grams of this’ and ‘half cup of that’ and precise times, temperatures, etc.

I tend to measure most things by ‘the handful’, and my cooking times are based on trial and error. This is not because I am hopelessly inept in the kitchen, this is because I believe that the best healthy cooking should be basic, not fancy and over-complicated.

Ingredients should be minimal, ideally only 2 or 3 things to a meal, rarely more than 5 or 6 as a maximum.

Most meals I cook, are based around throwing a few ingredients in the oven, or in a pan, or in a steamer, and warming them up a bit, then we’re all done. Nothing complicated or demanding involved.

The food I cook is basic, mostly meat and vegetables, nothing too fancy. This is real cooking, for real people, with busy lives. This is honest, hearty, healthy REAL food.

Scrambled Eggs

This is how I like to do eggs – I slip a dash of extra virgin olive oil in the pan and then stir fry a handful of kale around till it softens a little, then crack 3 or 4 eggs in and scramble away.

Breakfast in less than 5 minutes

I have been adding greens to my eggs for so long now that eggs without greens taste bland to me.

Try it – yummy!!

A slow-roasted pork joint served with steamed seasonal veggies and nothing else (no apple sauce, no gravy, no starchy carbs, just meat, and vegetables) is perfect fuel designed by Mother Nature.

Slow roasted, the meat is tender and juicy, and the shoulder contains enough fat to keep the meat sweet and succulent. If lightly steamed, the veggies retain enough of their natural waters that they are still ‘wet’ to taste, not soggy from over-cooking.

Together, this meal is moist and refreshing and you should not need a drink with it. Provided you are healthily hydrated before eating, you do not need gravy, a glass of wine, or anything else to wash this meal down.


  • 2kg bone-in shoulder of pork, skin on
  • sea salt and freshly ground black pepper
  • 2 red onions, halved
  • 2 carrots, halved lengthways
  • 2 sticks of celery, halved
  • 1 bulb of garlic, broken into cloves


Prep time: 10 mins

Cook time: 6 hours

Leaving the bone in adds a bit of extra flavor and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks.

If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.

Preheat your oven to 220°C/425°F/gas 7.

Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimeter apart through the skin into the fat, but not so deep that you cut into the meat.

If the joint is tied, try not to cut through the string. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to.

Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin-side up, in a roasting tray and pop in the preheated oven.

Roast for 30 minutes, until the skin of the pork, has started to puff up and you can see it turning into crackling.

At this point, turn the heat down to 170°C/325 F/gas 3, cover the pork snugly with a double layer of tinfoil, pop back in the oven and roast for a further 4 and a half hours.

Take out of the oven, take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board.

Spoon all but a couple of tablespoons of fat out.

Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the stove without the foil to roast for another hour.

By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover again with tinfoil and leave to rest while you make ready to serve.

Pork leftovers;

So you’ve cooked the recipe above, and there is leftover pork for lunch the next day.

Stick heat under a pan, slip in a drizzle of extra virgin olive oil, throw in some greens, throw in some pork, stir fry for a couple of minutes, just enough to warm everything up and soften the greens.

Lunch, done in 5 minutes.

It’s all so easy!

No access to a cooker?

Make a salad, in Tupperware, throw the pork in cold, shredded. Easy.

No pork? Use chicken…lamb…turkey…see, it’s easy!

Additional References;

  1. Preparing Cassava – Food Recipe Methods
  2. Himalayan Salt Detox Benefits
  3. Health & Physical Fitness Revised Guides

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