Raspberry Re-fuel Smoothie....
Serves 1
-3/4 cup frozen raspberries
-1 cup fresh coconut water
-1 tbsp Vital Protein
-1/2 cup water
-1 tbsp chia seeds
-1/2 tsp flax oil
-1 tsp barley grass powder
-1 tbsp hemp seeds
-Blend and take off!
Raw Chilli 'Hot' Chocolate....
Serves 2
-2 1/2 cups homemade almond milk
-1 tbsp cacao nibs
-1 tbsp cacao powder
-1 tsp cayenne pepper
-1 date, pitted
-1 vanilla bean pod, scraped
-1/2 tsp cinnamon
-Blend all ingredients together
-Heat in Thermomix to 37ºC, or over a very low heat on the stove
-Sprinkle with extra cayenne pepper and serve
Chia-Choc-Cookies...
Makes 12 cookies
-2 tbsp of chia seeds
-1/2 cup safflower oil
-1 1/4 cup of rice flour
-1/2 cup vegan choc chips or carob chips
-1/2 cup brown sugar
-1/4 cup rice milk
-Splash vanilla essence
-1/2 tspn baking powder
-Pinch salt
-Heat oven to 180c
-Soak the chia seeds in the milk for 5 minutes
-Mix the sugar and oil together, stirring for about 2 minutes
-Add the flour and vanilla essence to the sugar and oil
-Stir gently- DO NOT OVER STIR!
-Add the chia seeds and milk, and baking powder
-Stir in the chocolate chips and salt
Notes:
-This will be quite a runny mixture, depending on the flour and milk you use.
-Use a dessert spoon and drop a spoonful on to baking paper
-They spread a little bit, so space them accordingly
-Bake for about 10-12 minutes...you will end up with chewy cookies! any longer, they will be crispy.
Superfood Parfait
Serves 2
-1/2 cup chia seeds
-1 cup coconut milk
-1/2-1 cup rice milk (depending on how 'thick' you would like it)
-2 tbsp goji berries
-2 tsp white mulberries, diced finely
-1 tsp sour cherries, diced finely
-1 tsp maca powder
-1 tsp agave syrup
-1/2 tsp ground cinnamon
-1/2 vanilla bean pod, scraped
-1 cup fresh strawberries, sliced
-This dish needs to be made at least 8 hours before it is ready- so make it before you go to bed for an easy breakfast!
-Mix all ingredients together in a large bowl
-Cover and refrigerate overnight
-Serve with fresh strawberries and even drizzle with some passionfruit
Spicy Sweet Potato Fries...
Makes a big plate of yummy chips!
-1 or 2 large sweet potatoes
-2 tbsp safflower oil
-Ground sweet paprika
-Preheat oven to 200ºC
-Peel and cut the sweet potatoes in half
-Slice them into chips- try to make them as evenly sized as possible
-Par boil for 4-5 minutes
-In a bowl, whisk the oil and paprika together
-Toss the chips to coat, and spread out evenly on baking paper
-Sprinkle with more paprika and put on the middle shelf in your oven
-The trick to getting them crispy is to cook them on a wire rack over a baking tray
-Bake for 45-60 minutes, depending on how thick your chips are
-Serve with sweet chilli sauce
For Rosemary and Sea Salt Potato Chips
-3 or 4 large Nicola Potatoes
-2 tsp dried rosemary
-1/2 tsp Himalayan rock salt
-1 tbsp safflower oil
Follow the above method, replacing the ingredients, and cook for 35-40 minutes
Sweet Potato Rosti Stack...
Makes 8 Rosti
-4 large tomatoes
-1 large red onion, chopped finely
-1 tsp safflower oil
-1 large sweet potato, (unpeeled if organic), grated finely, or pulsed in a food processor/blender
-Pinch of Himalayan sea salt
-1 tbsp chia seeds, soaked in 2 tbsp water (or 2 egg replacers)
-2 cups baby spinach leaves
-Hommus to serve
-Heat oven to 180ºC and bake tomatoes 45 minutes or until soft
-Squeeze grated sweet potato to remove excess moisture and allow to drain in a colander
-Heat the oil in a non-stick pan, and sauté onions until soft; about 10 minutes
-Mix the sweet potato, onions, salt and chia seeds together
-Take a fist sized amount and give the mix one last squeeze then:
-Using cooking rings (or roll them into balls then flatten), cook the Rosti on one side for 8-12 minutes over a medium heat; how quickly it cooks depends on it's thickness
OR
-Fill a medium sized skillet pan with the entire mix, and cook for 15-20 minutes then flip it all at once (use a plate and a friend to help you flip it!)
-Wilt the spinach over medium heat, and serve the Rosti with hommus, spinach and tomatoes
Mini golden chickpea burgers....
Makes about 10-15 felafel
-1 onion, diced
-3 cloves garlic, minced
-1 can chickpeas, drained and rinsed
-1 carrot, roughly chopped
-2 tsp cumin
-1 tsp turmeric
-1/4 cup tahini
-1/2 cup fresh coriander and parsley mixed
-2 tsp chilli flakes
-Pepper to season
-Juice from 1 lemon
-1/4 cup besan flour (chickpea flour)
-Saute the onion and garlic until soft
-Pour the chickpeas, carrot, spices, tahini, coriander, parsley, lemon juice and chilli flakes into a food processor or blender and whiz until soft
-Add the pepper and taste for seasoning
-Add the flour and stir by hand until they are firm enough to roll into balls (dust with more flour if needed)
-In a hot non-stick pan, and using a small amount of safflower oil, cook the mini-burgers until crispy and golden on each side OR bake in a hot oven 180ºC for 15 minutes, flip and cook another 5 minutes
-Serve on top of salad, in bread/pita/rolls with sweet chilli sauce and salad
To make wrap below:
-Gluten free pita bread/Wholemeal pita bread
-Roasted Beetroot dip (homemade or bought)
-Avocado
-Tahini
-Mini Golden Chickpea Burgers
-Lettuce
-Tomato
-Parsley
Roasted beetroot dip recipe
-2 large beetroots, peeled and quartered
-1 garlic clove
-1 tbsp lemon juice
-1 tsp cumin powder
-1 tbsp good quality olive oil
-1 tbsp vegan sour cream
-Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
-Unwrap and allow to cool before handling
-Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency
To make the wrap:
-Spread the beet dip, avocado and tahini in straight lines across the pita bread
-Layer the lettuce, tomato, parsley and mini burgers on top of the avocado
-Roll carefully and wrap in foil-Great for school lunches or a snack on the go!
Vegan energy slice....
Enjoy for breakfast, or an on-the-go snack.
Makes a tray, cut into 12 squares
-1 1/2 cups lupin flour (you can also use wholemeal spelt, gluten free, rice or plain)
-3 cups rolled oats
-2 tsp cinnamon
-1 tsp nutmeg
-1 tsp pure vanilla essence
-1/2 tsp baking powder
-Pinch of salt
-2/3 cup freshly squeezed orange/pineapple/lemon juice (or a mixture)
-3 tbsp soaked chia seeds
-1/2 cup safflower oil
-1/3 cup agave syrup/coconut sugar
-1 cup mixed chopped dry fruit- sultanas, apricots, dates, raisins, goji, prunes, cranberries
-1 cup mixed sunflower seeds, sesame seeds, poppy seeds, hemp seeds, buckinis, slivered almonds, walnuts
(these 2 cups can be a mix of anything you want- if you have got almost empty bags of nuts, seeds and fruit, use them up!)
In a large bowl:
-Mix flour, oats, cinnamon, nutmeg, vanilla, baking powder, salt
-Whisk juice, oil and agave syrup and add to dry flour mix
-Stir in gently, using your hands if necessary (wet them first, the mix won't stick)
-Add in chia seeds, dry fruit and nuts, and gently stir in once more
-Put in an oven proof dish that you have sprayed with some oil or coconut butter and gently pat down
-Use some extra seeds or nuts on top to decorate
-Put in a pre-heated oven (about 180 degrees) and cover with foil for 45 minutes
-Wait until it has cooled completely and slice into squares
I spy....ICED CHAI!!!
Serves 2
This can be made 2 ways; with chai tea bags/loose chai, or homemade chai spice. T2 Chai mix is nice, as is the Hari Char Chai mix/bags. For a homemade chai mix:
Chai mix:
-1 tsp ground cinnamon
-1/2 tsp ground cardamom
-10 whole cardamom pods
-1 tsp ground ginger
-10 whole cloves, lightly ground with a motar and pestle
-1/2 tsp freshly grated ginger
-1 tsp dried rose petals
-1 tsp loose leaf black tea
Also:
-2/ 1/2 cups almond milk
-1 banana
-2 dates
-Grated raw chocolate to serve (optional)
-1/2 cup ice cubes
-Mix ingredients together, and using a tea strainer plunge into boiling water, and allow to steep for 5 minutes
(If using a tea bag, so the same thing, but you may need to use 3 or 4 bags)
-Allow tea to cool, strain and make sure no spices have escaped into your tea
-In a blender, mix your tea, banana, dates, and ice cubes
-Serve with grated chocolate and a few extra ice cubes.... YUM!
Homemade Muesli.......
Makes about 6 cups
-2 cups of wholegrain rolled oats
-1 cup almonds
-1/2 cup sunflower seeds
-1/2 cup pepitas
-2 tbsp sesame seeds
-1 cup goji berries
-1/2 cup dried sour cherries
-1/2 cup dried white mulberries
-1/2 cup raw cacao nibs
-1 tbsp melted coconut oil
-2 tsp ground cinnamon
-Pre-heat oven to 180ºC
-Mix all ingredients together in a large bowl
-Pour on the coconut oil and cinnamon; mix well until all coated
-Spread out evenly on baking paper and tray and bake for 15-20 minutes
-Allow to cool, and store in air-tight glass jars
-Serve with almond milk and freshly sliced fruit
-Makes a perfect gift!
Better than Bounty smoothie....
Serves 2
-2 cups fresh almond milk
-1 tbsp coconut oil
-1 tbsp raw cacao powder
-2 pitted medjool dates
-1/2 cup ice cubes
-Shredded coconut to garnish
-Blend, and imagine you are on a tropical island.....
Icy-cool Mint Smoothie....
Serves 2
-1 cup fresh coconut water
-The flesh of 1 fresh coconut
-2 frozen bananas
-1 tsp raw cacao butter
-1 medjool date
-1 tsp barley grass powder
-2 drops peppermint essential oil
-Kiss me I'm Irish!
-Then guzzle away
Anti-ageing elixir....
Serves 1
-1 cucumber
-1 carrot
-1/2 raw beetroot
-3 celery stalks with leaves
-1 cup red grapes
-Juice!
Sunset juice....
Serves 2
-3 carrots
-1/4 canteloupe
-2 celery stalks
-1/2 inch ginger
-2 oranges
-Juice and drink while watching the sun go down (or come up!)
Zucchini, Coriander and Cream Cheese Fritters...
Makes 8 fritters
-1 1/2 cups brown rice flour
-2 tbsp nutritional yeast flakes
-1 tsp baking powder
-1 tsp coriander seeds, ground (or simply ground coriander)
-1/2 tsp cumin powder
-2 medium zucchinis, grated
-1/2 cup vegan cream cheese (or plain soy yoghurt)
-1/4 cup water
-Chilli flakes, optional
-Salt and pepper to taste
-In a large bowl, mix all ingredients together; you may need to add a little bit more water if it's too dry
-Form into balls using your hands
-Cook over a medium heat in a non-stick pan for 3 minutes on each side, flattening out with a spatula
-Flip onto a plate and serve warm with sweet chilli sauce
Vegan handrolls....
Makes 12 slices, or 4 large rolls
-1 cup brown rice, soaked for 1 hour
-2 nori sheets
-Vegan mayonnaise
-Wasabi paste
-1/2 Carrot, sliced into matchsticks
-1 Avocado, sliced
-1/2 Cucumber, sliced into matchsticks
-Butter lettuce, diced finely
-Coriander
-Drain and rinse rice well
-In a large pot, bring 2 cups of water to the boil and add rice
-Leave to simmer for 40 minutes, or until cooked
-Drain and allow to cool
-Lay the nori sheet down, and, with wet fingers flatten the rice to 3 edges
-Leave the fourth top edge free, as this is where the sheet needs to close
-Close to the bottom edge, spoon the wasabi and mayonnaise onto the rice
-Layer the vegetables lengthways, but don't overfill
-Gently roll the nori sheet, squeezing the filling down each time and tucking it under itself
-When you reach the top, wet the edge, and fold over- you may need to hold it for a few moments until it sticks
-Fill the other nori sheet and allow them to sit for 10 minutes
-Slice into rounds, and serve with soy sauce
Za'atar spiced Black Bean and Brown Rice Burgers...
Makes 8 burgers
Homemade Za'atar
-1/2 cup ground sumac
-1/2 cup sesame seeds
-1/2 cup dried thyme
-1/4 cup dried oregano
-2 tspn sea salt
-In a 220C oven, pour the sesame seeds onto a non-stick baking sheet
-Bake for 5 to 10 minutes, regularly tossing seeds
-Allow to cool
-Using a blender or food processor, pulse the sumac, thyme, oregano and sea salt
-Stir the sesame seeds in by hand
-Store in a tight, air-proof container
Burgers
-2 cups cooked brown rice
-400g black beans, cooked and rinsed, or drained and rinsed
-1 tsp za'atar
-1/2 tsp cumin powder
-Fresh cracked pepper
-Process the beans until a smooth-ish paste forms
-Mix with spices and rice and form into patties- squashing them together well
-Cook in a non-stick pan for 5 minutes on each side
-Serve with hommus and tahini dips
Pane di casa with the LOT
Serves 4-6
-1 large pane di case loaf, sliced lengthways and hollowed out (use the left over bread for fresh breadcrumbs-process and freeze)
-1 avocado
-1 tomato, sliced thinly
-1 carrot, grated
-1 cup romaine lettuce
-1 cup baby spinach
-1/2 cup grated purple cabbage
-Small handful of parsley and coriander, chopped finely-Sesame bean burgers or mini golden chickpea burgers (scroll down for recipes)
-Sweet chilli sauce
-Sunflower 'mayonnaise'
-Layer the bottom of the pane di casa with avocado, tomato, carrot, lettuce, spinach cabbage, herbs, and either burgers
-Spread the mayo on the top part of the bread, and drizzle the whole lot with sweet chilli sauce
-Wrap up tightly with glad wrap and put in the fridge for half an hour to 'set'
-Unwrap, and using a sharp knife, slice into quarters and serve
Antipasto Dip and Mezze Platter....
Serves 6 (or 2 hungry party goers!) Easily doubled
-1 container of Tofutti© Better Than Cream Cheese
-1 cup baby spinach leaves
-1 tbsp safflower oil
-1/4 cup marinated artichoke hearts, drained
-1/4 cup marinated black kalamata olives
-1/4 cup fresh basil
-Juice of 1/2 lemon
-Black Pepper
-Chilli flakes
-In a hot pan, wilt the spinach leaves in the safflower oil
-Blend the Tofutti©, spinach, artichoes, olives, basil, lemon juice and chilli flakes together until smooth
-Top with plenty of black pepper and serve on a mezze platter of dips (hommus, beetroot and tapenade), olives, artichokes and warm pita bread
Hemp-berry blast....
Serves 1
-1 tbsp hemp seeds
-1 1/2 cups water
-1/2 cup blueberries
-1/2 cup blackberries
-1 tsp cacao powder
-1 tsp maca powder
-1 tsp coconut oil
-1/2 cup ice
-Blend and blast off!
Watermelon and Berry Slushie...
-Serves 2
-2 cups frozen watermelon
-1 cup frozen berries
-2 cups ice cubes
-1 cup water
-Fresh lime
-Blend and serve with a lime wedge
Raw kale chips...
Makes a nice bowlful of healthy 'chips'
-1/2 bunch of kale, rinsed and torn into bite size pieces
-1/2 cup cashews, soaked overnight
-1/4 cup almonds, soaked overnight
-2 tsp turmeric
-1/2 tsp cumin
-1 tsp paprika
-1/2 tsp cayenne pepper
-1 tsp agave syrup
-Water, as needed
-Blend the cashews and almonds until they become a fine meal
-Add in the spices and agave, and blend again
-Add water a tsp at a time, until the meal becomes crumbly and starts to stick together
-Using wet hands, massage the mixture onto each individual kale leaf (it may be time consuming, but worth it!)
-Lay the kale leaves out on a dehydrator tray (or oven trays) and dehydrate for 4 hours (or use your oven and a thermometer- keep under 40ºC)
-Will keep in sealed bags for 2 weeks
Roasted Beetroot Bruschetta....
-2 large beetroots, peeled and quartered
-1 garlic clove
-1 tbsp lemon juice
-1 tsp cumin powder
-1 tbsp good quality olive oil
-1 tbsp vegan sour cream
-Fresh ciabatta bread
-Tomato, chopped
-Basil
-Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
-Unwrap and allow to cool before handling
-Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency
-Spread on toasted ciabatta bread and top with tomato and basil
-Serve immediately
Super Sexy Strawberry Smoothie.....
Serves 1
You can buy all of the 'special' ingredients at your local health food store
-1/2 cup strawberries
-1 frozen banana
-1 tbsp goji berries
-1 tsp maca powder
-1 tsp lucuma powder
-1 tsp mesquite powder
-1 tsp cacao powder
-1 tsp cacao nibs
-1 tsp acai powder
-1 tbsp hemp seeds
-1 1/2 cups purified water
-Blend for 2 minutes until smooth
-Drink up, sexy!
Sunrise Breakfast....
Did you know, (and if you didn’t, you should by now!) that every bit of food that comes in a box is rubbish???
Think of cereal…look at the amount of refined sugar, empty carbs and poor versions of ‘fibre’ in every box. Why start your day the wrong way???
Serves 1
Before you go to bed, soak:
-1/4 cup wholegrain rolled oats
-1 tbsp chia seeds
-1 tbsp pumpkin seeds
-1 tbsp sunflower seeds
-1/4 cup almonds
-2 tsp sultanas
-1 tsp Loving Earth bukinis (dehydrated buckwheat)
-The next morning, drain the soaking water
-Serve with freshly made almond milk, soy yoghurt, freshly cut strawberries and medjool dates….
Think of cereal…look at the amount of refined sugar, empty carbs and poor versions of ‘fibre’ in every box. Why start your day the wrong way???
Serves 1
Before you go to bed, soak:
-1/4 cup wholegrain rolled oats
-1 tbsp chia seeds
-1 tbsp pumpkin seeds
-1 tbsp sunflower seeds
-1/4 cup almonds
-2 tsp sultanas
-1 tsp Loving Earth bukinis (dehydrated buckwheat)
-The next morning, drain the soaking water
-Serve with freshly made almond milk, soy yoghurt, freshly cut strawberries and medjool dates….
Peanut butter shortbreads....
Makes about 20 shortbreads
-3/4 cup smooth organic peanut butter
-1/2 cup organic safflower oil
-1/4 cup raw sugar
-1/2 cup water
-1 tsp vanilla paste
-2 1/2 cups organic white flour
-2 tbsp baking powder
-Pinch sea salt
-Whisk the peanut butter, oil, sugar, water and vanilla paste together
-Sift in the flour, one cup at a time, lightly stirring to mix, then add the baking powder and salt
-Fold everything together, then get in there with your hands!
-Gently knead the dough and add a little bit of water if it is too crumbly
-Allow the dough to sit in the fridge for 30 minutes
-Roll out dough on a lightly floured surface, and cut into desired shapes
-Bake at 180C for 12-15 minutes
Tropical Slushie...
Serves 1
-1 cup frozen pineapple
-1 banana
-1 cup water (or ice, if its hot outside!)
-1/2 cup frozen coconut milk (freeze in ice cube trays)
-Blend for one minute and slush it down!
Aloo ki Tikki....Indian potato morsels...
Makes 6
-3 large potatoes
-1 tbsp safflower oil
-1 tbsp dried fenugreek leaves
-1 tsp dried chilli flakes
-1 tsp garam masala
-1 tsp cumin
-1 tsp tumeric
-Salt and pepper to taste
-1/4 cup of besan (chickpea) flour
-Dice and steam potatoes until soft
-Mash the potatoes and oil
-Add the spices and salt and pepper to taste
-Stir the besan flour in, then form into balls (if they aren't sticking together, add some more flour)
-In a large, heavy based fry pan, heat up a drop of safflower oil
-Lightly fry on both sides, until golden brown
Potato and sauerkraut pierogi...
Makes about 12-15 pierogi
Dough:
-1 cup organic plain flour
-1/4 cup water
-2 tsp canola oil
Filling:
-1 large potato, peeled and cubed
-1 onion, diced
-2 celery ribs, sliced thinly
-3 cloves of garlic, minced
-1/4 tsp smoked paprika
-1 tsp sweet paprika
-freshly ground black pepper
-1 tbsn sauerkraut
Method:
-Sift the flour into a large glass bowl, and pour in water and oil
-Mix gently until it forms a ball
-Cover with a damp tea towel while you are cooking the filling
-Steam or boil the potatoes until soft, set aside
-Saute the onions over a very low flame, with a drop of safflower oil
-Allow the onions to sweat- we want them to caramelise, not burn, so stir them occasionally
-Add the celery and a tiny bit of water. Cook for 10 or so minutes until onions are translucent and celery is soft
-Add garlic, smoked paprika and sweet paprika
-Mix the onions and celery with the potatoes, and mash together
-Stir in the sauerkraut and black pepper. We need the filling to be smooth with a little bit of texture
-Roll the dough out onto a floured surface and roll until quite thin
-Using a round cookie cutter, cut as many circles as you can- with the scraps, roll out again and cut more circles
-Fill the circles with about a teaspoon of filling- you still need to be able to close them
-Fold in half using wet fingers
-Using a fork, edge the pierogis and drop gently into a pot of boiling water (no more than 6 at a time)
-When they rise to the top, put them into a very hot fry pan, with a drop of safflower oil
-Cook for 5 minutes on each side until a nice golden brown
-Continue until they are all cooked
-Serve with vegan sour cream and sprinkle with some more sweet paprika
Creamy Coconut and Goji Goodness Smoothie....
Serves 1
-Water and flesh from one coconut (for an easy way to open a coconut click here)
-1 cup chopped pineapple
-1 tbsp goji berries
-2 frozen bananas
-Blend for 1 minute and slurp
Blueberry-Banana Muffins...
Makes 12
-1 cup brown rice flour
-3/4 cup coconut flour
-1/2 cup raw coconut sugar
-3 tsp baking powder
-Pinch of salt
-2 ripe bananas, mashed well
-1/4 cup rice milk-3 tbsp coconut oil
-1/2 cup fresh or frozen blueberries
-2 tbsp chia seeds
-Pre-heat oven to 180ºC
-Lightly grease a muffin tray with coconut oil
-In a large bowl, sift the brown rice flour, coconut flour, coconut sugar, baking powder, and salt
-In a separate bowl, mix the bananas, rice milk, and coconut oil, then add to the dry flour mix
-Fold in gently, then add the blueberries and chia seeds
-Pour into the muffin tray, and bake for 20-25 minutes, or until a skewer comes out cleanly
Double cacao smoothie....
Serves 1
-2 cups homemade hazelnut milk
-1 tbsp cacao nibs
-1 tbsp raw cacao powder
-1/2 cup frozen berries
-1/2 cup kale, stems removed
-Blend for one minute, or until smooth
Tropical Green Smoothie...
Serves 2
-1 cup tightly packed baby spinach
-Water from 1 coconut
-2 frozen bananas
-1 cup pineapple
-Blend for 2 minutes and enjoy!
Zingy Orange Tang...
Serves 1
-2 oranges
-1 lemon
-1 inch ginger
-1/4 cup coconut meat
-Juice the oranges, lemon and ginger
-Blend the juice with the coconut meat
Halva Smoothie...
Serves 1
-250 ml sesame milk
-1 tbsn raw cacao powder
-2 medjool dates, pitted
-1 banana
-1/2 tray ice cubes
-Pinch of cinnamon
-Blend for one minute
-Serve immediately
Sesame Milk.....
All nut milks are really easy to make. You can experiment with almonds, hazelnuts, sunflower seeds, black sesame seeds, pistachios- just about any nut can be used. All will have their own flavour and colour and some are best used for baking, others are better for drinking.
Sesames are high in calcium, high in anti-oxidants, omega 6, and fibre, just to name a few.
You will need a really high-powered blender for this recipe.
Sesame milk
-250gm raw sesame seeds, rinsed and soaked overnight
-200ml purified water (more for a watery consistency)
-2 pitted medjool dates
-1/2 vanilla bean, or 1 tspn vanilla bean paste
-pinch of salt
-Blend well for about 2 minutes
-Strain through a very fine sieve, nut milk bag, or muslin cloth
-Will keep in the fridge for 3 days
Berry-cherry ripe...
Serves 1 (you will not want to share, trust me.)
-2 cups of homemade almond milk (see my notes on nut milks)
-1 cup frozen berries
-1/4 cup 'Loving Earth' organic sour cherries
-1 tbsp coconut butter
-1 tbsp raw cacao powder
-1 tsp organic cherry extract
-1 tsp maca poder
-1 tsp lucuma powder
-1 tsp mesquite powder
-Blend baby, blend!
-Top with some cacao nibs and sour cherries
Raw Caramel Chai Smoothie...
Serves 2
-1 cup almonds, soaked overnight
-2 cups purified water
-1 frozen banana
-2 dates, soaked for 10 minutes
-1 tsp ground cinnamon
-1/2 tsp nutmeg
-1/2 tsp vanilla bean paste/essence
-1/8 tsp ground star anise
-1/2 tsp ground cloves
-1 tsp mesquite powder
-1/2 tsp cardamom powder
-Blend almonds and water in a high powered blender, for about a minute
-Using a nut milk bag/sieve, drain liquid into a bowl and set almond pulp (meal) aside
-Pour the almond milk back into the blender, add remaining ingredients and blend
Tempting tempeh wrap....
Serves 4 (or 2 very hungry people!)
-1 pkt Organic Tempeh, sliced thinly
-1/4 cup Shoyu (soy sauce)
-1 tbsn tamari
-1/4 cup tomato sauce (ketchup)
-1 tbsp safflower oil
-Juice of 1/2 lemon
-Fresh parsley, chopped finely
-Fresh black pepper
-1-2 tsp of chilli flakes (optional)
-1 pkt spinach tortilla wraps
-2 large cos lettuce leaves
-4 radicchio leaves
-1 roma tomato, sliced
-1/2 cucumber, sliced
-1/2 carrot, grated
-Melrose Sunflower 'Mayonnaise'
-Sweet chilli sauce
-Marinade the tempeh in shoyu, tamari, tomato sauce, oil, lemon, parsley, pepper and chilli flakes overnight (or at least for two hours)
-Drain the sauce off the tempeh with a slotted spoon, and fry in a non-stick pan for 4 minutes each side
-Layer the mayo, sweet chilli sauce, and salad- lettuce, radicchio, tomato, cucumber, and carrot
-Top with the tempeh, wrap and enjoy!
Morning berry muffins.....
Makes 12 muffins
-1/2 cup nuttlex/earths balance
-50 gms organic coconut sugar
-1 3/4 cup rice flour
-2 tsp baking powder
-3 tbsp freshly squeezed lemon juice
-Rind from one lemon
-2/3 cup rice milk
-Pinch salt
-2 tspn vanilla extract/paste/essence
-1 cup frozen mixed berries
-Beat salt and nuttlex
-Add lemon juice, rind, milk, salt and vanilla
-Sift flour, baking powder and stir to mix- do not over stir!!!!
-Fold in berries gently
-Bake at 180 for 15 minutes or until a skewer comes out clean
Raspberry and pomegranate parfait....
Serves 1 (easily doubled, tripled, quadrupled!)
-1 tub of Vanilla soy or Co-Yo coconut yoghurt
-1/2 cup fresh raspberries
-1/4 scraped out vanilla bean pod
-1 tbsp sunflower seeds
-1 tbsp pumpkin seeds
-1 tbsp fresh pomegranate seeds
-1 tbsp raw cacao nibs
-In a bowl, muddle the raspberries and vanilla together (best use a wooden muddler or wooden spoon)
-Mix the raspberry and vanilla through the yoghurt
-Top with sunflower and pumpkin seeds, pomegranate seeds and cacao nibs
_You could also add chopped banana, fresh strawberries, mango and passionfruit! Delicious!
Potato and cauliflower samosas....
Makes 36 samosas
-3 large potatoes, peeled and diced
-1 cup grated cauliflower
-1 tbsn safflower oil
-2 tsp turmeric
-2 tsp cumin
-2 tsp garam masala
-1 tsp fenugreek
-2 tsp chilli flakes
-1 cup water
-1 pkt vegan puff pastry (most are vegan, just check the ingredients)
-In a pan, saute onions and cauliflower in the safflower oil
-Add the spices and water, and slowly simmer until soft (you may need to add more water-a tbsp at a time)
-Add the potatoes, and boil for 15-20 minutes until soft
-Pre-heat oven to 180C
-Lightly mash the potato and cauliflower
-Using a cookie cutter, cut the puff pastry into circles, add a tsp of the mix, fold and crimp edges
-Do this until the mix is finished
-Lightly brush each samosa with some rice milk and bake for 15 minutes, turn and bake for another 5 minutes
-Serve with Tofutti sour cream and sweet chilli sauce
Creamy raw raspberry smoothie....
Serves 2
-2 cups of freshly made brazil nut milk (in a high powered blender, blend 1 cup of raw, soaked brazil nuts and 2 cups purified water for one minute, then strain)
-2 frozen bananas
-1/2 cup fresh raspberries
-1/2 tsp cinnamon
-1 date
-Blend for one minute until smooth and enjoy!
Not Nutella smoothie.....
Serves 2
-3 cups of homemade hazelnut milk (soaked overnight, blended with purified water then strained through a nut-milk bag)
-2 frozen bananas
-1 tbsp raw cacao powder
-1/2 tsp vanilla bean paste
-1/2 tsp raw hazelnut extract
-1/2 cup coconut flesh
Blend and slurp!
Bango tango smoothie.....
Serves 1
-2 frozen bananas
-Flesh from 2 mangoes
-Pulp from 1 passionfruit
-1/2 cup ice
-Blend for 1 minute until smooth and creamy
Coco-pine crush...
Serves 1
-1 cup fresh pineapple, chopped
-1 cup fresh young coconut water
-1 orange, peeled and quartered
-1 medjool date, pitted
-1/2 cup ice cubes
-Blend for 1 minute
-Great post workout!
Best green smoothie EVER....
-2 cups spinach
-3 medjool dates
-1 nectarine
-4 strawberries with greens attached
-2 frozen bananas
-1 1/2 cups water
-Blend for one minute, or until completely smooth
-Makes 2 large glasses
Baked potato and pea samosas...
Makes 8 large samosas
-3 large potatoes, peeled, diced and steamed until soft
-1 cup fresh baby peas, or frozen and thawed
-1/2 cup spring onions, sliced thinly
-2 tsp turmeric
-2 tsp cumin
-2 tsp garam masala
-1 tsp fenugreek
-2 tsp chilli flakes
-1 tbsp tomato paste
-3 cloves garlic, minced
-1/8 cup warm water
-1 pkt vegan Phyllo pastry (most are vegan, just check the ingredients)
-Pre-heat oven to 180C
-In a small bowl, mix spices, garlic and tomato paste with the warm water
-Mix to a paste- you may need some more water
-Mix this through the cooked potatoes and add the peas and spring onions- combine really well
-Using a phyllo sheet folded in half, place a dessert spoon of mix onto one corner
-Fold into a triangle, and fold over and over until used....use some water to hold in place
-Do this until the mix is finished
-Lightly brush each samosa with some rice milk and bake for 10 minutes, turn and bake for another 15
-Serve with Tofutti sour cream and sweet chilli sauce
Mango, banana and strawberry smoothie...
Serves 2
-2 frozen bananas
-3 mango cheeks
-1 punnet strawberries
-2 cups homemade almond milk
-Blend....this is summer in a glass!
Thai mint salad cups...
Serves 2, but easily doubled
-4 radicchio salad leave
-1 cup grated green cabbage
-1/2 cup grated red cabbage
-1/2 cup grated carrot
-1 orange, diced
-1/2 avocado, diced
-1/4 cup walnuts
-3 thai mint leaves, sliced finely
-Juice from half a lime
-Mix cabbages, carrot, orange, avocado, and walnuts, squeeze lime juice over the top and allow to marinate for 20 to 30 minutes
-Fill the radicchio cups with the cabbage mix, and top with thai mint
-Serve immediately, with a big glass of fresh pineapple juice!
The Vegie Head BIG breakfast...
Serves 2
-4 slices of good quality rye or sourdough bread
-1 can organic baked-beans
-4 portobello mushrooms, sliced
-2 roma tomatoes, sliced lengthways
-Fresh basil, torn
-1 tsp minced garlic
-1 avocado, sliced
-Safflower oil
Tomatoes:
-Rub fresh basil and pepper into tomatoes
-Place in a hot pan over medium heat, and cook for about 10 minutes on each side, watching that they don't burn
Mushrooms:
-Marinate the mushrooms in a little bit of safflower oil and the garlic
-Cook with the tomatoes, allowing all the of the juice to dissolve and stirring regularly
Fritters:
-1/2 head cauliflower, chopped into florets
-1 carrot, quartered
-1 tsp curry powder
-2 egg replacers
-1/4 cup fresh parsley
-1/2 tsp cumin powder
=1/2 cup brown rice flour
-A few tbs of water, if needed
-Fresh pepper
-Blanch the cauliflower and carrot in boiling water
-Pulse in a food processor until finely chopped
-In a large bowl, mix the cauliflower and carrot with the egg replacer, brown rice flour, pepper, spices and parsley
-Using your hands, form into flat balls, and place onto a hot, non-stick pan
-Fry on both sides until golden-brown, about 5 minutes
-Heat up the baked beans in a small pan until hot, cook the toast, and serve- tomatoes, mushrooms, baked beans on the toast, avocado and fritters! Work quickly, so everything is hot when served.
Optional: serve fritters with a yummy sauce, made from tahini, lemon juice, fresh parsley and garlic- whisk and dollop!
Cheaters' banana bread...
Serves 2
-2 slices good quality bread- soy and linseed/multigrain, with no added preservatives or animal products
-2 bananas
-1/2 cup rice milk
-1 tsp cinnamon
-1 tsp nutmeg
-1 date, pitted
-Heat a good quality non-stick pan
-Blend the bananas, rice milk and spices until smooth
-Dip the bread in VERY quickly on each side
-Fry immediately- use a little oil if your pan is sticky- for about 4 minutes on each side
-Serve with fresh fruit
Sesame-daikon coins...
Makes about 12 coins
-1 large daikon radish (They look like big, fat parsnips), sliced into centimetre rounds
-1/4 cup mirin
-1/4 cup gluten free soy sauce
-1 tsp sesame oil
-2 tsp rice wine vinegar
-1 tsp agave syrup
-1 cup sesame seeds
-Fresh coriander and wasabi paste to garnish
-In a pot, drop the daikon into boiling water
-Boil for 10 minutes- the daikon should be tender and a fork should easily go through the centre
-Using a slotted spoon, drain the daikon and put into a bowl
-Pour the mirin, soy sauce, sesame oil, rice wine vinegar and agave syrup on top
-Toss gently to coat
-Roll coins in sesame seeds and place on a non-stick tray
-Bake at 180C for 20 minutes
-Garnish with coriander and wasabi, and serve with soy sauce
Sesame-bean burgers.....
Makes 10 big burgers or 20 mini burgers
-2 cups of cooked brown lentils
-1 cup chickpeas, mashed
-1 large potato, grated
-1 cup fresh bread crumbs
-1/2 cup finely chopped chives
-1 cup chopped coriander
-Juice from 1 lemon
-3 tsp curry madras powder
-1 tsp curry flakes
-2 egg replacers (Orgran© no-egg replacer)
-Sesame seeds to coat
-Heat oven to 200C
-Mix ingredients together and leave for 15 minutes- this will soften the breadcrumbs and allow flavours to infuse
-Using your hands, mould balls, squeeze out any excess liquid and roll in the sesame seeds
-Place on a baking tray and continue until mix is used
-Bake for 10 minutes. carefully flip and bake for another 5 minutes
-Serve with a lemon wedge, Tofutti 'Better than sour cream' and sweet chilli sauce
iHealth smoothie.....
Serves 2
Full of Vitamin C, carotene and potassium, this packs a flavour and health punch....
In a blender:
-3 celery stalks
-2 carrots
-2 kiwi fruits
-2 oranges
-1 apple
-1 pear
-2 cups water or ice
Here's to our iHealth!
Mexi-pesto burritos.....
Serves 2
-4 fresh lettuce leaves (medium sized and crispy)
-1 cup chopped coriander
-1/2 cup cherry tomatoes, quartered
-Juice of 1 lemon
-Juice of 2 limes
-1 tsp good quality, cold pressed olive oil
-1/2 cup brazil nuts
-1/2 cup flat-leaf parsley
-1 avocado, sliced
-Clean the lettuce leaves, and allow to dry
-In a medium bowl, combine 1/2 the coriander, the cherry tomatoes, lemon and 1/2 of the lime juice and olive oil
-Leave to marinade for 15 minutes
-In a high-powered blender, process the brazil nuts, then add the rest of the coriander, parsely, remainder of lime juice and another dash of olive oil if needed
-Blend until combined
-Fill each lettuce leaf with avocado, the cherry tomato/coriander mix, and the Mexican pesto...serve immediately
Overnight quinoa porridge....
Serves 2
-1/2 cup quinoa
-3 cups almond milk
-1 pear, grated
-2 fresh medjool dates, pitted and diced
-1 tspn vanilla paste
-Shredded coconut to serve
-Extra almond milk to serve
-Cinnamon to serve
-Oil your slow cooker with coconut oil
-Put all ingredients in, and gently stir
-Cook on low for 7 to 8 hours, depending on your slow cooker
-Stir and serve with coconut, cinnamon and extra almond milk
To cook on the stove:
-Put all the ingredients in a heavy based pot and cook over medium heat for 25 minutes
-Serve with extra almond milk, cinnamon and coconut
Strawberry shortcake smoothie.....
Serves 2
-1/2 punnet fresh strawberries, hulled
-2 cups home-made hemp seed milk
-2 medjool dates, pitted
-1/2 tspn grated lemon rind
-1 cup ice cubes
-1/2 tspn vanilla bean paste
-Blend well for 2 minutes until smooth
Choc-mint pattie smoothie.....
Serves 2
-2 cups fresh almond milk
-1 tbsn raw cacao powder
-1 cup ice cubes
-1 tspn agave nectar
-Tiny pinch of sea salt
-1 drop pure peppermint essential oil
-'Loving Earth' raw mint chocolate to garnish
-Blend together until smooth
-Grate the mint chocolate on top
-Serve immediately
The Middle East breakfast.....
Homemade Za'atar spice:
-1/2 cup ground sumac
-1/2 cup sesame seeds
-1/2 cup dried thyme
-1/4 cup dried oregano
-2 tspn sea salt
-In a 220C oven, pour the sesame seeds onto a non-stick baking sheet
-Bake for 5 to 10 minutes, regularly tossing seeds
-Allow to cool
-Using a blender or food processor, pulse the sumac, thyme, oregano and sea salt
-Stir the sesame seeds in by hand
-Store in a tight, air-proof container
The Middle East breakfast:
Serves 1
-1 piece good quality sour dough bread
-1 avocado, mashed
-Sprinkle of Za'atar
-Wedge of lemon
-Toast bread, and top with avocado, Za'atar and lemon juice
Peanut-butter cup smoothie.....
Serves 1
-2 frozen bananas
-2 tspn raw peanut butter (homemade is always best!)
-1 1/2 cups purified water
-1/2 cup ice cubes
-1 tspn raw cacao powder
-Blend, and try not to drool....
Banana-pecan pie smoothie....
Serves 2
-2 cups homemade pecan nut milk
-3 medjool dates, pitted
-2 bananas
-1/2 cup ice cubes
-1/2 tspn cinnamon
-Blend and share with your honey.
Health tonic.....
Serves 1
-1/2 inch ginger root
-4 cups seedless watermelon
-1 cup pineapple
-2 oranges
-1/2 punnet fresh strawberries, hulled
-1 cup purified water
-Blend or juice (without water)
Breakfast and lunch green smoothies....
Breakfast smoothie:
-2 cups baby spinach
-1 cup fresh pineapple
-1/2 cup alfalfa sprouts
-2 medjool dates, pitted
-2 lady finger bananas
-2 cups purified water
-Juice of half a lemon
-Blend for 2 minutes
Lunchtime smoothie:
-1/2 cup dandelion greens
-1/2 cup kale
-1/2 an avocado
-1 cucumber
-Juice of 1 lemon
-1/2 cup coriander
-1 1/2 cups water
-Blend for 2 minutes
Homemade coconut yoghurt....
Makes about 2 and 1/2 cups....
-2 baby thai coconuts (to learn how to open, view the YouTube video below of one of my fave raw chefs...)
-you will need the water from 1 and a half coconuts and the flesh from both
-1 tbsp chia seeds
-2 medjool dates, pitted
-Blend together well, and add some more coconut water if needed
-Flavour variations:
-Add fresh or frozen strawberries/bananas/vanilla paste/cacao/mango
-You can add a culture, such as kefir, or a pro-biotic
-Store in an airtight glass container in the fridge for 2 to 3 hours before serving
-Serve over cereal, fruit salad and smoothies....
Banana-caramel smoothie....
Serves 1
-2 cups sunflower seed milk
-2 frozen bananas
-2 medjool dates, pitted
-1 tbsp mesquite powder
-1 tspn cinnamon
-Blend for one minute and sprinkle with extra cinnamon
Mega green smoothie....
-2 cups washed kale
-2 oranges, roughly peeled
-2 kiwi fruits, roughly peeled
-1/2 cup frozen mixed berries
-2 cups purified water
-Blend on high for 1 one minute in a high powered blender
-Sip, slurp and shine!
Nutty vegan balls....
Makes a plate of balls
-1/2 cup sunflower seeds
-1/2 cup pumpkin seeds
-1/4 cup almonds
-1/2 cup sesame seeds
-1/4 cup tahini
-2 tbsn agave
-A mix of mesquite, lucuma, maca and cacao powder
-1/4 cup chia seeds
-Small amount of water
-Extra sesame seeds
-In a high powered blender, whiz the seeds and nuts until it becomes a fine meal
-With the blades spinning, slowly pour in the tahini and agave
-Add the mesquite, lucuma, maca and cacao (any amount you have is fine-mix and match!)
-Check the mix, and add the water if needed
-By hand, stir in the chia seeds and leave to sit for 10 minutes
-Roll into small balls and coat with the extra sesame seeds
-Refrigerate and enjoy
Exotic antioxidant smoothie...
Serves 1
-2 cups fresh macadamia nut milk (see my notes on nut milks)
-1 cup of blueberries (fresh or frozen)
-2 medjool dates, pitted
-1/2 cup ice cubes
-5 cardamom pods (remove the seeds, throw away the shell)
-1 tspn cinnamon
-Blend and guzzle
Coriander-kiwi green smoothie....
Serves 1
-1/2 cup fresh coriander leaves
-1 cup baby spinach
-2 kiwi fruit, peeled and chopped
-1 orange, peeled and sliced
-1 date, pitted
-2 tspn barley grass powder
-1/2 cup kombucha tea (if you have no kombucha, add a splash of apple cider vinegar!)
-1 cup purified water
-Blend and enjoy!
Super immune booster....
Serves 2
-2 lemons, peeled and quartered
-2 oranges, peeled and quartered
-1 carrot, chopped roughly
-1 inch ginger
-1/2 raw beetroot
-2 cups purified water
-Using a high powdered blender, whiz it all up!
(This is a really powerful blended juice- its not very sweet, and may be too sour. Add an apple to sweeten!)
Raw Vegie Head wraps...
So many combinations!
Julienne:
-1 carrot
-1 cucumber
Spiralize:
-1 zucchini
Slice:
-1/2 avocado
-4 dates
-1 orange
Chop:
-1/2 cup coriander
Add:
-Alfalfa sprouts
-Sesame seeds
-Poppy seeds
-Wash lettuce leaves well
-Layer the avocado, date, cucumber, carrot, coriander, zucchini, orange and sprouts
-Sprinkle with poppy and sesame seeds
-Roll carefully
Serve with Curry tahini sauce:
-1 tbsn tahini
-1 tspn curry powder
-1 tspn cumin
-1/2 tspn agave
-Pinch of salt
-Warm water
-Whisk to achieve desired consitency
-Sprinkle with paprika
Amazing Dragonfruit Calypso Smoothie...
Serves 1
Use all fresh, organic (if possible) ingredients to get the most from your fruit.
1/2 a red dragonfruit
1/4 pineapple
1/4 canteloupe
1 cup of distilled water
Chop everything up, and put in with the water and a few ice cubes in a blender.
(If you don't have a blender, a stick bar-mix will do the job as well) Blend really well, for about a minute.
Top with some fresh mint and guzzle.
Citrus-zing Green smoothie...
Serves 1
-1 orange, peeled and quartered
-1/2 a lemon peeled
-2 cups baby spinach
-2 dates, pitted
-2 cups purified water
-Blend for 2 minutes, until smooth and frothy
-Slurp!
Mini zucchini and rice muffins....
Makes 24 mini muffins
Gluten free/vegan option/low fat
-1/2 cup rice (long grain white-brown can be used just cook according to packet)
-1 onion, diced
-1 large zucchini, grated
-Salt, pepper, chilli flakes- optional
-1/2 cup grated cheese/cheeze/nutritional or savoury yeast
-1 egg or 1 egg replacer
-Boil rice and set aside
-Saute onion for about 5 minutes
-Stir onion, rice, zucchini, cheese and egg (or replacements) together
-Add spices
-Bake in mini muffin tray for 30 minutes at 180. (or until brown on top)
Vegan mango and cinnamon lassi...
Serves 2
In a high powered blender,
-1 tub mago soygurt
-1 banana
- pinch salt
-1/2 tspn cardamon powder
-10 ice cubes
blend!
serve sprinkled with cinnamon and a spicy curry!
