Eat well this Spring with resident nutritionist Angelique

We have the perfect meal to celebrate Spring – as the season’s change and the evenings begin to lighten, many of us look to lighten our meals. Yet amongst the brighter skies, a slight chill remains that prolongs our craving for something heartier.   

At 58 Lifestyle, we truly believe in bringing balance to your everyday life, and a big part of that involves maintaining a happy and healthy diet. This spring we are simply loving Nutritional Therapist Angelique Panagos’ nourishing twists on traditionally hearty recipes.

This flavoursome pulled pork with cauliflower mash dish not only satisfies the desire for a comforting meal, but is packed with healthy fats and vitamins, whilst being completely sugar free. Feel nourished from within with the flavours of natural herbs and spices.


Serves 6

Pulled Pork

2-2.5kg pork shoulder (preferably bone in), or pork neck
2tsp whole black peppercorns
3tsp whole fennel seeds
4tsp smoked paprika
3tsp sea salt
1tsp ground cumin
1tsp all spice
3tsp ground chilli
bay leaves
1tbsp coconut aminos
1 cup bone stock (any type is fine)
1/2 cup apple cider vinegar
3 tomatoes, chopped into quarters
2.5 cloves garlic, crushed
4 cups greens

Cauliflower Mash

1/2 head cauliflower, broken into small florets
2/3 cup coconut yoghurt
1 tablespoon coconut oil



The night before:

1. Grind the fennel and peppercorns with a mortar and pestle (or blender). Add the salt and other spices, except for the bay leaves, and mix.
2. Rub the spice blend over the meat, rubbing well into the fatty bits. Really get your fingers into the meat, massaging it all over.
4. Place in the slow cooker insert, cover and place in the fridge for at least 2 hours (or overnight, for a stronger flavour).

In the morning:

1. Place the insert into the slow cooker and add the rest of the ingredients.
2. Cook on low for 8 hours or high for 4.

Before serving:

1. When the pork has 20 minutes to go, place the cauliflower, coconut yoghurt and coconut oil in a saucepan, season to taste with salt, then cook over low heat for 15-20 minutes.
2. Once cauliflower has softened mash with a potato masher until smooth.
3. Take the pork out of the slow cooker, place in a dish and use two forks to “pull” the meat apart into shreds.
4. Place the shreds back in the slow cooker for a further 20 minutes, with the sauce.
5. Continue cooking on a high heat, uncovered until heated through.
7. Steam your greens and serve.