Crispy Kale and Pumpkin Croquettes....
Makes 8 Croquettes
-4 cups diced pumpkin
-1 tsp coconut oil
-1/2 cup kale, torn into bite sized pieces
-1/2 cup almond meal
-1 tbsp chia seeds
-1 tbsp sesame seeds
-Pinch of salt and pepper to taste
-1 tsp chilli flakes (optional)
-1/2 tsp cumin powder
-1 tsp turmeric
-Pre-heat oven to 200ºC
-Heat coconut oil in a large pan, and cook kale until crispy; about 5 minutes
-Bake pumpkin for 45-60 minutes or until tender
-When cool, process or blend pumpkin until smooth, then gently mix in almond meal, chia seeds and sesame seeds
-Stir in salt, pepper, chilli flakes, cumin and turmeric
-Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale
-Use a little bit more mix to cover the kale, and continue to make croquettes until finished
-Bake for 15 minutes on an oven tray until firm
-Serve with green salad and dip
Spicy Green Apple Smoothie...
-2 apples, cored and sliced
-1 thumb size piece of ginger
-1/2 cucumber
-1 cup spinach
-2 cups filtered water
-Add all ingredients to your high powered blender, and spice up your day!
Acai Chia Pudding...
Serves 2
-1/2 cup chia seeds
-1 1/2 cups coconut milk
-2 tbsp blueberries
-1 tsp coconut sugar
-2 tsp acai powder
-Mix all ingredients together in a large bowl
-Cover and refrigerate overnight or for 4 hours
-Serve with acai sprinkled on top and extra blueberries
Chia Choc Cookies...
Makes 12 cookies
-2 tbsp of chia seeds or ground chia seeds
-1/3 cup water
-1/3 cup safflower oil
-1 1/4 cup wholemeal flour
-1 cup vegan choc chips or cacao nibs
-1/2 cup coconut sugar or alternative
-Seeds from one vanilla bean pod
-1/2 tspn baking powder
-Pinch salt
-Heat oven to 180c
-Soak the chia seeds in the water for 5 minutes until a gel forms
-Mix the sugar and oil together, whisking until combined well
-Add the flour, baking powder and vanilla, and stir until mixed thoroughly
-Add the chia seed 'gel' and chocolate chips or nibs and fold through
-Arrange on a baking tray and cook for 10-15 minutes
Notes:
-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
Nut Milks.....
All nut milks are really easy to make. You can experiment with almonds, hazelnuts, sunflower seeds, black sesame seeds, pistachios- just about any nut or seed can be used. All will have their own flavour and colour and some are best used for baking, others are better for drinking.
I add nut milks to cereals, smoothies and puddings, and gently heat in a pot for a warm drink!
Almond and Coconut Milk
-1 cup of raw almonds, soaked overnight
-1 coconut, flesh and water
-Extra filtered water as needed (depending on consistency desired)
-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
Sesame milk
-250g 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
Blueberry Choc-Nut Bars....
Makes about 12 bars
-1/4 cup hazelnuts
-1/2 cup sesame seeds
-1/2 cup almonds
-1/4 cup pecans
-1/2 cup tahini
-1/2 cup Coco Jam (or mix raw coconut sugar with 1/2 cup boiling water)
-1/2 cup amaranth puffs
-1 cup almond meal
-1/2 - 1 cup frozen blueberries
-250g 80% cacao chocolate
-Preheat oven to 150ºC
-In a food processor, pulse the hazelnuts, sesame seeds, almonds and pecans until they are roughly chopped
-In a small saucepan, gently heat the tahini and Coco Jam; make sure it doesn't burn! We just want to heat it enough to make it runny
-In a large bowl, mix the crushed nuts, amaranth puffs and almond meal together
-Pour the tahini/coco jam on top and stir well to combine
-Fold in the frozen blueberries, and then flatten on baking paper in a heat proof dish
-Bake for 15 minutes, and while they are still in the dish, slice them into bars
-Allow to cool completely
-Melt the chocolate over a double boiler and coat the slice evenly
-Pop into the fridge to set, then re-slice with a hot, wet knife
-Store in the fridge; will keep for a week!
Double Chocolate Chi Coconut Smoothie...
Serves 1
-1 cup Chi Coconut Water
-1/2 cup almond milk
-1 frozen banana, broken into quarters
-1 tbsp raw cacao powder
-1 tbsp raw cacao nibs
-1 tsp maca powder (optional)
-1/2 tsp pure vanilla paste/essence
-1/2 tsp cinnamon
-Blend all ingredients together until smooth
-Top with desiccated coconut and extra cacao nibs
Super Sexy Strawberry Smoothie.....
Serves 1
-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- 2 cups fresh coconut water
-Blend for 2 minutes until smooth
-Drink up, sexy!
Anti-Inflammatory Smoothie....
Serves 2
-Water and flesh from one coconut (for an easy way to open a coconut click here)
-1 cup brewed green tea, chilled
-1 cup chopped pineapple
-1 tbsp goji berries
-1/2 tsp fresh or ground turmeric
-1/2 cup chopped mango
-1 tsp chia seeds
-Blend for 1 minute, top with extra goji berries and shredded coconut - slurp!
Almond Butter and Strawberry Smoothie...
Preparation time: 5 minutes
Serves 1
-Flesh and water from 1 young Thai coconut
-1/2 cup homemade almond milk
-1 cup frozen strawberries
-1 tbsp raw almond butter
-1 banana
-1/2 tsp maca powder
-1/2 cup ice cubes
-1 tsp chia seeds
-Blend until smooth and creamy!
Vadais - Lentil Chilli Patties....
Preparation time- 10 minutes + 8 hours soaking time + 30 minutes chilling time
Cooking time- 15 minutes
Makes – 16
-250g red lentils
-1 tsp cumin seeds
-½ tsp ground cumin
-1 tsp garam masala
-1 onion, diced
-3 garlic cloves, minced
-2 red birds eye chillis
-1/2 cup coriander
-1 tsp salt
-2 tbsp Coconut oil
-In a large bowl, cover the lentils in water and soak overnight.
-Drain the lentils through a colander, and pour into a blender.
-Add remaining ingredients and blend them until combined, and roll into small, palm sized balls
-In a large, non stick frying pan, heat up the coconut oil
-Lightly cook the Vadais until golden brown on each side
-Drain them on a paper towel, and serve them warm, with coconut yoghurt to dip
Brown Rice Mochi...
Serves 1- easily doubled
-1 package of brown rice mochi (I use one square and pop the rest in the fridge)
-1 tbsp sesame oil
-1 tbsp coconut aminos (or Gluten Free soy sauce/Nama Shoyu/Tamari)
-2 tsp coconut sugar
-Heat sesame oil in a non-stick pan
-Cut mochi into small squares and place in the centre of the pan
-Cook on one side for 3-4 minutes on high, then turn over, and place lid on pan
-Turn the heat down, and cook for a further 5 minutes on a low flame
-Drizzle the coconut aminos (or other soy sauces) over the top of the mochi, and then sprinkle with the coconut sugar
-The mochi should be 'fluffy' and bubbling at the sides, and the coconut sugar will melt
-Serve hot, with extra sauce and fresh fruit
Sweet Black Sticky Rice....
Traditionally eaten in small amounts to improve the flow of liver 'Qi', which promotes calmness and keeps angry feelings at bay, this is a gorgeous way to begin your day.
Serves 2
-3 cups water
-1/2 cup sweet black sticky rice (available in health food stores or asian grocers)
-1 medjool date, chopped finely
-Add all ingredients to a medium sized pot
-Bring to a boil, then drop to a gentle simmer, stirring occasionally for about 90 minutes, adding more water as needed
-Serve with coconut or almond milk, banana, and a sprinkling of black sesame seeds
Bango Tango Breakfast Smoothie.....
Serves 1
-2 frozen bananas
-Flesh from 2 mangoes
-Pulp from 2 passionfruits
-1/2 cup ice
-Blend for 1 minute until smooth and creamy
Mango, Blueberry and Almond Smoothie...
Serves 1
Blueberry layer
-1 cup blueberries
-1 cup coconut water
-1/2 cup ice cubes
-1 tsp Matcha green tea powder (optional)
-1 tbsp Green Superfoods Powder
-1 tsp chia seeds
Mango layer
-Flesh of 1 mango
-1 frozen banana
-1 cup almond milk
-1 tsp mesquite powder
-1 tsp almond butter
-Blend layers separately
-Pour blueberry layer into glass or jar
-Gently spoon mango layer on top so it doesn't mix
-Give it a swirl and slurp with your glass straw!
Ps. Did you know that one glass straw replaces thousands of plastic straws? It doesn't leave that funny taste in your mouth, and best of all, made from super tough borosilicate glass (like pyrex) so will last forever!
http://www.glassstraws.com.au/
Gluten Free Coconut Pancakes...
I was lucky enough to be able to try some of the incredible Ceres Organics products.
Ceres Organic products are available at Leo’s Supermarkets in Kew, Hartwell and Heidelberg, Maxi Foods in Blackburn and Upper Ferntree Gully, Superfruit in Ivanhoe, Pattersons Country Fresh in Bentley, Piedimonte’s IGA Fitzroy and many other stores. Please contact us via our website at www.AbsoluteWholefoods.com.au for a store closest to you.
Serves 4
-1/2 cups Ceres Organics Buckwheat flour
-1 cup Ceres Organics Coconut flour
-2 heaped tsp gluten free baking powder
-1/2 cup Ceres Organics Desiccated Coconut
-1 tbsp ground cinnamon
-1 tsp Ceres Organics Almond Butter
-3 1/2 cups Ceres Organics coconut milk
-1 tsp chia seeds soaked in 3 tbsp water*
-1/2 cup coconut sugar
-Ceres Organics Coconut oil to cook
-Ceres Organics Shredded Coconut flakes, sliced banana, berries and agave/maple syrup to serve
-Warm a non-stick pan over a high heat
-In a large mixing bowl, sift buckwheat flour, coconut flour and baking powder, add desiccated coconut, cinnamon and combine
-In a separate bowl, whisk together almond butter, coconut milk, chia seeds and coconut sugar
-Add the wet to dry ingredients and mix well; do not over stir. It will be a thick mix.
-Lower heat and add a small amount of coconut oil to pan
-Ladle a few spoonfuls onto the pan, and cook for 2-3 minutes until browned, then carefully flip
-Continue until the mix is used, keeping the cooked pancakes warm in a low oven
-Serve with coconut flakes, banana, berries and syrup
*Here is a yummy idea! Add my Raw Raspberry Jam instead of the soaked chia seeds!
Creamy, Dreamy Hot Chocolate...
Serves 2
-1/3 cup coconut milk
-2 tbsp raw cacao powder
-2 tsp raw coconut sugar
-1 tsp vanilla bean paste
-1/4 tsp ground cinnamon
-2 cups water
-Whisk all ingredients in a small saucepan
-Bring to a gentle simmer and whisk again
-Pour into mugs and sprinkle with extra cinnamon
Optional
-Grated orange zest
-1 tbsp nut butter (almond/hazelnut)
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!
Brain Food Smoothie...
-Serves 2
-Flesh and water from one young Thai coconut (plus a little extra water if needed)
-Flesh from one avocado
-2 cups strawberries, stems and all
-1 medjool date
-1 tbsp goji berries
-2 tsp chia seeds-1/4 tsp ground cinnamon
-1 tsp flax seed oil
-Blend for one minute or until smooth and creamy
-Stir flax seed oil in (don't blend!)
-Serve immediately
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 chia 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!
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
Better than Bounty smoothie....
Serves 2
-2 cups fresh almond milk
-1 tbsp coconut oil
-1 tbsp coconut cream
-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.....
Vegie Head Handrolls....
Makes 12 x 1" slices, or 4 large rolls
-1 cup brown rice, soaked for 1 hour (or cooked quinoa)
-2 nori sheets
-2 tbsp Vegan mayonnaise or hommus
-Wasabi paste
-1/2 Carrot, julienned
-1 avocado, sliced
-1/2 Cucumber, julienned
-Snow pea sprouts
-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, then mix with vegan mayo or hommus
-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 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
Raw Raspberry Jam...
Makes approx 2 cups
-500g fresh or defrosted raspberries (or any berries on hand)
-1/4 cup coconut sugar (date paste or stevia would also work)
-1/2 cup chia seeds
-Blend or mash berries and add coconut sugar
-Stir through chia seeds and allow to set for an hour or overnight
-Store in sterilised jars and keep in the fridge approx 3 weeks
-Excess jam can be stored in the freezer in zip lock bags
-Use in place of regular chia seeds as your egg replacer
Optional ingredients and jam ideas:
-1/2 tsp fresh vanilla bean paste
-1 tbsp lemon juice
-Strawberry/mint
-Raspberry/vanilla
-Cranberry/orange peel
-Strawberry/peppercorn
-Blueberry/raw cacao powder
Icy-cool Mint Smoothie....
Serves 2
-1 cup fresh coconut water
-1 cup 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
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
-Coconut 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 coconut 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 tbsp chia seeds soaked in 3 tbsp water
-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!
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!
Baba Ganoush....
Makes approx 2 cups
-1 large eggplant
-1/4 cup tahini
-1/2 cup Coyo Coconut Yoghurt
-1/2 cup lemon juice
-2 garlic cloves
-1/2 tsp ground cumin
-1-2 tbsp good quality extra virgin olive oil to drizzle
-Salt to taste
-Preheat oven to 200ºC
-Prick eggplant all over with a fork, and place on baking tray
-Bake for 45-60 minutes, or until skin is shrivelled and flesh is soft; set aside
-When eggplant is cool enough to handle, slice and scoop out flesh
-Place all ingredients except oil in a blender, and process until smooth
-Plate up, and drizzle with olive oil
-Serve with my Crispy Kale and Pumpkin Croquettes and warm pita bread
Vegie Head Chocolate Butter....
Makes just over 2 cups
-1 1/2 cups coconut oil, melted gently in a sink of warm water
-1/2 cup coconut butter, melted as above
-1/4 cup coconut sugar
-1 cup raw cacao powder
-2 tsp Maca powder
-1/4 tsp sea salt
-Pour melted coconut oil and butter into a blender, then add sugar and blend until dissolved
-Add remaining ingredients and mix until well combined
-Pour into sterilised jars and allow to set in the fridge overnight, then serve at room temperature
-The chocolate butter will last about 3 weeks in the fridge
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 or 8 Kipfler 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
Zucchini, Coriander and Cream Cheeze Fritters...
Makes 8 fritters
-1 1/2 cups quinoa or 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 vegan 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 3-6 minutes on each side, flattening out with a spatula
-Flip onto a plate and serve warm with sweet chilli sauce
Mushroom Paté
Serves 4-8 as an appertiser
-1 tsp organic safflower oil
-1/2 cup spring onions, sliced
-1 clove garlic, minced
-2-4 cups mushrooms, sliced (I used Swiss brown, but button are delicious as well! Amount used depends on size of mushies)
-2 tbsp water
-1 tsp Herbamare vegie salt
-1/2 cup savoury yeast flakes
-1 tsp chilli flakes- optional
-1 cup raw almonds
-Heat oil in a large pan, and sauté spring onions until soft
-Lower the heat, add mushrooms, garlic and a small amount of water at a time, and sweat for about 15 minutes
-The mushrooms should reduce in size by about half
-Blend all ingredients together, and pour into a lined terrine dish
-Allow to set overnight and serve with vegie sticks, use as a spread, or stir it through pasta with fresh basil!
-Delicious!
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
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 gluten free 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
-1 Chia seed egg (1 tbsp Chia seeds soaked in 2 tbsp water)
-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 15 minutes. carefully flip and bake for another 5 minutes
-Serve with a gluten free wrap, salad and sweet chilli sauce
Fully Loaded Nachos/Walnut Cheese....
(Doctors orders)
And which Doctor would order nachos I hear you ask? Lindsay McDougall, 'The Doctor' Radio Presenter for Triple J!
He asked me to create a 'cheese' that he wouldn't be allergic to, and we decided that nachos were the perfect food to try it on!
Serves 2-4
Nacho Walnut Cheese
Makes 1 cup
-1 cup raw walnuts, soaked for 4 hours in 2 cups of water, and a pinch of sea salt
-1/2 - 1 cup filtered water or almond milk
-3/4 cup nutritional yeast flakes
-1 tbsp freshly squeezed lemon juice
-1/2 tsp apple cider vinegar
-1/2 tsp cumin (optional)
-1/2 tsp chilli flakes (optional)
-Sea salt and pepper to taste
-Rinse and drain the walnuts well
-Place all ingredients in a blender and process until you reach desired consistency; I wanted mine a little bit chunky, but you could add more water/milk to thin it out
To make the nachos
-Layer plain corn tortilla chips in an oven proof dish
-Top with mashed kidney beans and walnut cheese
-Bake in a moderate (150ºC) oven for 10-15 minutes
-Top with fresh salsa; tomato, onion, spring onion, garlic and lemon juice, and
-Guacamole; fresh avocado, tomato, onion, coriander, freshly squeezed lime, salt and pepper
-Serve, topped with jalapeños and coriander
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
Sweet Potato Rosti Stack...
Serves 2
-1 large tomato, sliced
-1/2 medium eggplant, sliced thinly
-2 small yellow squash, sliced thinly
-1 large sweet potato, (unpeeled if organic), grated finely, or pulsed in a food processor/blender
-Pinch of Himalayan sea salt
-Pinch ground cumin
-2 tsp coconut oil + 2 tsp melted coconut oil
-1 tbsp chia seeds, soaked in 2 tbsp water (or 2 egg replacers) OR 2 tbsp coconut flour
-2 cups baby spinach leaves
-Squeeze grated sweet potato to remove excess moisture and allow to drain in a colander
-Grill the eggplant, squash and tomato over a medium heat, and keep warm
-Mix the sweet potato, cumin, salt, chia seeds (or coconut flour) and coconut oil together in a large bowl
-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 squeeze with 1/2 lemon and freshly cracked pepper
-Serve the vegies and rosti stacked high
*The rosti may crumble; with no eggs it won't stick together like a normal rosti, however the coconut flour does hold it together well
**Be gentle when flipping
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
Revive juice
Serves 1
-1 ruby grapefruit
-2 carrots
-1/4 small beetroot
-1 inch ginger
-4 celery stalks
-1 apple
-Juice and revive yourself
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!
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 coconut oil
-1/3 cup 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
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!)
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
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!
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....
Serves 2
-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
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, coconut 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
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
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
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!
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 leaves
-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!
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, date 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
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 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!
