Serves 4

-1 large onion, diced
-1 tsp safflower oil
-2 cloves garlic, minced
-1 red capsicum, diced
-2 zucchinis, diced
-1 large carrot, chopped
-2 stalks celery, chopped
-1 large sweet potato, diced
-3 medium sized potatoes, diced
-2 large tomatoes, diced
-1 can crushed tomatoes
-4 cups water
-2 cups cooked kidney beans
-1 cup red lentils
-1 tsp Herbamare vegetable stock powder
-1 tsp dried fenugreek leaves
-1 tsp turmeric
-1 tsp chilli flakes

-Heat safflower oil in a large soup pot
-Sauté onions and garlic until translucent 
-Add capsicum, zucchinis, carrot, celery, sweet potato and potatoes and sweat over a medium heat for 5 minutes, stirring regularly
-Add tomatoes, crushed tomatoes, water, kidney beans and lentils
-Bring to a boil and simmer for 15-20 minutes (add extra water as needed)
-Add stock, fenugreek, turmeric and chilli
-Cook for a further 10 minutes and serve with fresh parsley and cracked pepper

Serves 4

-1 chopped onion
-1/2 small red chilli, diced
-3 cloves of fresh garlic
-2 cans of cannellini beans or butter beans
-2 whole Roma tomatoes
-2 celery stalks
-salt and pepper
-Chilli flakes (optional)
-1 cup of small pasta (shells, spaghetti pieces or tubetti)

-Saute onion, garlic and chilli until soft
-Add one can of beans, tomatoes, and celery and blend together using a bar mix or blender (I use a thermomix)
then:
-Add 2 1/2 cups of water
-Bring to a boil then reduce to a simmer
-Add the second can of beans- cannellini/butter (even kidney for some colour) and small pasta
-Bring to a boil and cook for 10 minutes, then check that pasta is al' dente.
-Serve with tofutti/sour cream garnish with parsley and slice some beautiful ciabatta bread

Serves 4

-2 large brown onions
-1 tbsp safflower oil
-2 cups of butternut pumpkin cubed
-1 tsp of rosemary
-1 tsp thyme
-Black pepper
-3 cloves minced garlic
-2 cans chickpeas, rinsed and drained
-200gm gluten free pasta- I used short spaghetti
-6 cups of water
-1 tsp 'Herbamare' stock
-2 cups of baby spinach

-In a large pot, heat oil
-Brown onion and add some water to braise
-Add pumpkin and lightly brown for about 5 mins, then sprinkle in the spices and lightly fry until fragrant
-Pour in stock and chickpeas, bring to the boil then lower heat
-Add pasta, and simmer for about 15 minutes
-Watch water levels- add half a cup at a time if extra is needed
-Add baby spinach at the last minute, allow to wilt lightly
-Serve with crusty bread

Serves 4

-1 x 270g packet Organic Udon Noodles
-2 cups shredded cabbage
-3 carrots, julienned or grated
-1 large red onion, sliced
-1 cup of watercress or baby spinach
-1 red capsicum, sliced
-1 red chilli, sliced finely (optional)
-1 cup coriander
-1/2 cup sliced spring onions
-2 tsp sesame seeds

Sauce
-1 clove garlic
-2 tbsp soy sauce
-1 tsp tamari
-1 tsp sesame oil
-1 stalk of lemongrass- white part only
-1 tbsp almond butter
-Juice of 1 lime
-1 tbsp brown rice syrup
-1/4 - 1/2 cup warm water (depending on the consistency you want)

-Bring a pot of water to boil
-Cook noodles for 8-10 minutes, then drain and rinse under cool water; set aside
-Blend or process sauce ingredients together until smooth
-Toss the noodles with the vegetables, then drizzle with sauce and toss gently
-Top with coriander, spring onions and sesame seeds
-Can be served hot, cold or at room temperature!

Serves 2-4

-1/2 head of broccoli, chopped
-1/2 head of cauliflower, chopped
-3 cloves of garlic, minced
-1/2 cup celeriac
-2 cans of cannellini beans
-Large handful of kale or spinach
-Chilli flakes
-1 tsp Herbamare (vegie spice)
-250 gms of gluten free gnocchi
-Fresh parsely and parsley 
-Ground pepper

-Boil the broccoli, cauliflower and celeriac for about 15 minutes until tender
-Add the minced garlic
-Pour into blender or use a bar mix, adding a can of cannelini beans (this will thicken it!)
-Blend until smooth
-Return to heat and add torn kale or spinach leaves, another can of cannellini beans and season with salt and pepper.
-Add chilli flakes, vegie stock to taste, basil and fresh parsley 
-Add the gluten free gnocchi last (I used about 250gms), ensuring you watch it (allow it to cook for about 3 minutes) and stir gently so you dont squash the gnocchi and beans.
-Top with more chilli flake and enjoy!

Serves 4

Paste: 

-3 shallots
-10 cloves garlic
-2 stalks lemongrass (white part only)
-1 inch ginger, peeled
-1 inch galangal, peeled
-Zest of 1 kefir lime, or 1 lime
-1 tsp coriander seeds, lightly toasted
-1 tsp white pepper seeds, lightly toasted
-5-10 Red 'Birds Eye' chillies (depending on how hot you like it)
-Juice of 1 lime
-1 cup loosely packed coriander

Soup

-1 tsp safflower oil
-1 large sweet potato, diced
-1 cup broccoli florets
-1 small eggplant, diced
-1 zucchini, diced
-1 x 400g can coconut milk
-5 cups water
-1 tbsp madras curry powder
-2 tsp raw coconut sugar
-3 kefir lime leaves, torn
-1 tsp turmeric
-2 tsp vegetable stock
-180g udon noodles
-1 cup bean shoots
-Fresh coriander and chilli flakes to serve

-In a food processor or blender, add all of the paste ingredients and pulse until a it becomes a smooth paste
-Heat safflower oil in a large soup pot and add as much (or as little) paste as you like- I used all of my paste! (Leftover paste can be stored in the fridge or freezer)
-Cook paste over a medium heat until it becomes fragrant; about 5-6 minutes
-Add sweet potato, broccoli, eggplant and zucchini and stir to coat
-Pour in coconut milk and water (add more for a thinner consistency) and bring to a gentle boil
-Simmer for 15 minutes, then stir in curry powder, coconut sugar, kefir lime leaves, turmeric, and stock
-Boil a smaller pot of water for the udon noodles, and cook them for 8-10 minutes, then drain and add them to the soup
-Cook for a further few minutes to allow the noodles to absorb the flavours then serve in bowls, topping with bean shoots, coriander and chilli flakes

*For an even spicier laksa, add a few drops of chilli oil
**For a deeper curry flavour with kick, add more madras powder
***You can make your paste the traditional way as I do, with a large motar and pestle; just be prepared for sore arms!

Serves 4

-1 tsp safflower oil
-1 leek, sliced
-1 tsp turmeric
-1/2 tsp ground mustard powder
-1 cup yellow split peas
-4 cups water
-1 cup savoury yeast flakes (nutritional yeast)
-2 cups cauliflower florets
-Hungarian paprika
-Fresh parsley to garnish

-Heat oil in a heavy bottomed pan
-Sauté leeks until soft, about 10 minutes, then add turmeric and mustard powder and stir for a minute or until fragrant
-Add the water and split peas and bring to the boil, then allow to simmer for 25-35 minutes or until the beans are soft
-Add the savoury yeast and cauliflower (and a touch more water if you like a thinner consistency) and cook for a further 20 minutes
-Using a food processor or hand held blender, blend the soup until smooth
-Sprinkle the paprika on top, add an optional drizzle of olive oil, parsely, and serve immediately

Serves 4

-2 onions, diced
-2 garlic cloves, minced
-1 can diced tomatoes
-1 medium sweet potato, diced
-1 1/2 cups water
-1 tbsp tomato paste
-2 roma tomatoes, quartered 
-1 can cannelini beans rinsed and drained 
-Bragg Sprinkle Seasoning 
-Salt and pepper to taste
-1/4 cup fresh basil leaves, torn
-1/4 cup fresh parsley, torn

-Saute onions and garlic for 3 to 4 minutes
-Add diced tomatoes, water, sweet potato, tomato paste and roma tomatoes
-Bring to a boil and simmer for 15 minutes or until sweet potato is soft
-Using a stick blender or processor, puree until smooth (process in batches, and be careful of the steam!)
-Back in the pot, add the cannelini beans and simmer for another 5 minutes
-Season with some salt and pepper, Braggs and add basil and parsley

Serves 4

-1 large onion
-1 tbsp safflower oil
-1 tsp ground cumin
-1/4 tsp ground cinnamon
-1 tsp paprika
-1 tsp chilli flakes
-2 tsp tumeric
-1/2 cup red lentils
-1 large potato, peeled and cubed
-2 cups of water
-Juice of 1 lemon
-1 can crushed tomatoes
-1 tsp tomato paste
-Salt and pepper to taste
-1 tsp lemon zest
-Fresh coriander
-Vegan sour cream to serve 

 -Heat oil in a large soup pot
-Sauté onion until translucent, then add spices and stir to coat onion and release flavours
-Add lentils, potato, water lemon juice, crushed tomatoes and paste and stir to combine
-Bring to a rolling boil, then drop to simmer for 25 minutes until lentils are soft
-Add salt and pepper to taste, and grated lemon zest
-Simmer for 5 more minutes, then garnish with fresh coriander and vegan sour cream
-This can also be served over rice or with fresh bread

Serves 6

-1 tbsp safflower oil
-1 onion, diced finely
-1 zucchini diced
-3 small potatoes, diced
-2 large tomatoes, diced
-1 cup cherry tomatoes, whole
-1 can red kidney beans, rinsed and drained
-2 cups homemade passata sauce
-1 tbsp tomato paste
-6 cups water (more if needed)
-1 cup gluten-free macaroni
-1 cup kale, shredded
-Fresh black pepper
-1 tsp Himalayan sea salt 
-1/2 tsp turmeric
-Pinch of dried basil
-Pinch of dried oregano
-1 cup mixed fresh herbs- basil, oregano and parsley 

-Heat oil in a large soup pot
-Sauté onions until soft, then add zucchini, potatoes, tomatoes, cherry tomatoes, kidney beans and stir for 2 minutes
-Add sauce, paste and water, gluten free pasta and kale
-Bring to a boil, then add pepper, salt, basil, turmeric and oregano; taste test and add more if needed
-Cover pot and cook for 30 minutes over a medium heat
-Serve garnished with fresh herbs

Serves 4

-1/2 cup red lentils, rinsed and sorted
-1 can chick peas, rinsed and drained
-1 can butter beans or cannelini beans, rinsed and drained
-2 cups water
-3 tsp turmeric
-1 tsp cumin
-2 tsp vegie spice/stock
-Fresh black pepper
-Fresh coriander
-1 cup of fresh spinach leaves
-1 cup Gluten free pasta (I used short spaghetti)

-In a heavy bottomed soup pot, put the beans and spices in the water and bring to a boil
-Simmer for 30 minutes (the soup should have thickened, and the beans nice and soft)
-Add salt and pepper to taste
-Add pasta and cook for 10 minutes, or until al dente
-Stir through coriander and spinach leaves and allow to wilt
-Serve with Tofutti, a dollop of hommus, more coriander and a lemon wedge

Serves 6

-1 tbsp safflower oil
-2 leeks, washed and sliced-6 cups of water
-2 cans cannellini beans, rinsed and drained
-2 cups chard, sliced finely
-1/2 tsp fresh rosemary sprigs
-1/4 cup fresh basil
-1/2 cup fresh parsley
-1 garlic clove, minced

-Heat the safflower oil and saute the leeks until soft- about 10 minutes
-Add the water, beans, chard, herbs and garlic, and bring to the boil
-Reduce heat, and simmer for 15 minutes
-Using a hand held blender, process half of the mixture (or use a food processor/blender)
-Cook for a further 5 minutes, and add sea salt and pepper to taste
-Serve with chilli oil, or chilli flakes, and plenty of crusty bread

Serves 6

-1 large onion, diced finely
-2 garlic cloves, minced
-1 tbsp safflower oil
-2 carrots, sliced finely
-4 potatoes, cubed
-2 celery stalks, sliced finely
-3 cups of cooked cannellini beans, or 2 cans, drained and rinsed (mash or blend half of the beans before adding to soup)
-2 roma tomatoes, diced
-6 cups water
-1 tbsp vegetable stock
-1 tsp rosemary
-2 cups finely sliced kale
-1 tbsp chopped basil

-Saute onion and garlic in the oil until soft
-Add carrots, potatoes and celery, and cook for 5 minutes, stirring regularly
-Add mashed and whole beans, tomatoes, water, stock and rosemary
-Bring to a rolling boil, then drop to a simmer and cook for 25 minutes, stirring every 5 or so minutes
-Add the kale and basil, and cook for another 5 minutes
-Serve over crusty bread, with freshly cracked pepper and chilli flakes

Serves 4

-1/4 cup freshly squeezed lime juice
-1/4 cup freshly squeezed orange juice
-1 cup boiling water
-1 cup cous cous
-1 cup diced mango
-1/2 cup coriander, torn
-1/2 cup parsley, torn
-1/2 cup pecans

-Whisk the juice and water together
-Add the cous cous and allow to sit for 10-15 minutes, lightly fluffing regularly
-Mix the mango, pecans and herbs into a large bowl
-Using your hands, gently mix the fluffed cous cous to the mango, pecans and herbs
-Let the mixture sit for 15 minutes in the fridge and allow the flavours to develop
-Using a food ring or lightly oiled cup, tightly pack the salad in, and invert onto a plate
-Serve with an extra squeeze of orange and lime juice

Serves 6

-1 onion, diced
-3 garlic cloves, minced
-1 tbsp safflower oil
-2 bay leaves
-2 carrots, sliced finely
-1 celery stalk, finely sliced
-2 cups of mini yellow button squash, quartered
-2 roma tomatoes, diced
-4 cups water
-2 cups pearl barley, rinsed
-1 tsp vegetable stock
-1 tsp dried oregano
-1/2 tsp ground nutmeg
-1/2 tsp sweet hungarian paprika
-1 tsp dried basil
-1 cup baby spinach
-1/2 cup torn basil
-Freshly cracked black pepper

Croutons
-6 slices of pane di casa/sourdough
-Olive oil
-1 garlic clove

-In a large soup pot, saute the onions and garlic until translucent- about 10 minutes
-Add the bay leaves, carrots, celery and squash, and cook for five minutes, allowing the carrots to lightly cook
-Add the water, roma tomatoes, stock, oregano, nutmeg, paprika and dried basil
-Bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring regularly
-Stir in the baby spinach and take off the heat
-For the croutons, toast the bread, rub the garlic clove over the toast and drizzle with olive oil
-Cut into squares and serve on top of the stew with the fresh basil

Antioxidant rich, tangy, cooling and sweet!

Makes a large salad bowl

-1 beetroot, peeled and cubed (optional- bake in foil for 45 minutes at 180C)
-2 cups mixed baby greens, rinsed and drained
-1 cup rocket leaves, rinsed and drained
-1 large cucumber, sliced thinly
-1 pomegranate, de-seeded
-Juice of half a lemon
-2 tbsp good-quality olive oil
-Scant tsp of chilli flakes
-Small pinch of salt

-In a bowl, whisk the lemon, olive oil, chilli flakes and salt
-Toss salad ingredients together and drizzle with the dressing
-Eat up the anti-ageing goodness!!!

Serves 2

-Juice of 1 lemon
-Juice of 1 lime
-1/4 cup nama shoyu
-1/4 cup rice wine vinegar
-1/4 cup sesame oil
-2 tsp agave syrup
-1/4 tsp ground star anise
-1 cup purified water
-1/4 clove minced garlic
-Small handful of Vietnamese mint, diced thinly
-1 large zucchini, spiralized
-1 carrot spiralized
-1/2 cup fresh coriander
-1/2 cup fresh bean sprouts
-1/2 cup broccoli florets

-Blend lemon, lime, nama shoyu, rice wine vinegar, sesame oil, agave, star anise, water and garlic together
-If you have a Thermomix, heat to 37C, or use warm water in place of the purified water
-Place the zucchini, carrot and broccoli in a bowl
-Pour the broth on top and garnish with coriander and bean sprouts
-This tastes better if let to sit at room temperature for an hour

Serves 8 to 10

-500gm macaroni/elbow pasta-1/4 cup good quality olive oil
-Juice from 2 lemons
-1 cup fresh parsley-Fresh black pepper
-2 avocados, diced
-1 carrot, grated
-2 cups baby spinach
-1 cup cherry tomatoes, diced
-1 cup californian walnuts

-Cook and drain pasta until al' dente, run under cold water
-Whisk the olive oil, lemons, pepper and parsley together
-Toss the pasta with the dressing, then gently mix the carrot, spinach, cherry tomatoes and walnuts
-Top with avocado and serve chilled

Makes enough to serve 10 hungry vegans!

-500gm elbow pasta/macaroni 
-1 cup vegan mayonnaise (Sunflower mayonnaise)
-Juice of 2 lemons
-Fresh pepper
-1 cup pitted kalamata olives, chopped
-1/2 cup semi-sun dried tomatoes (not in oil)
-1 cup fresh basil, torn
-1 cup fresh parsley, chopped

-Cook pasta and drain
-Rinse in cold water (this prevents sticking)
-Whisk the mayo, lemon juice and pepper together
-Add the olives, semi-sun dried tomatoes, basil and parsley and gently mix
-Add the dressing to the pasta and refrigerate for 2 hours 

Serves 4, but easily doubled

-5 medium sized ripe roma/heirloom tomatoes
-1/2 tsp minced garlic
-Juice of 1 and 1/2 lemon
-3/4 tsp of himalayan sea salt
-Small handfull of coriander
-2-3 cups of water (depending on the consistency you prefer)
-1/2 medjool date

-Blend, and heat at a low temperature (under 40C if desired)
-Serve with some more coriander leaves and a dollop of cashew cheese

Serves 6

-3 cloves garlic, minced
-1 tsp grated lemon zest
-1 tbsp safflower oil
-1 carrot, diced
-1/2 butternut pumpkin, diced
-2 celery stalks, diced
-1 cup cauliflower florets
-1 large zucchini, diced
-1 can crushed tomatoes
-1 can chickpeas, rinsed and drained
-2 cups water
-Juice of 1/2 a lemon
-A few sprigs of fresh rosemary
-1 tsp Herbamare stock
-Fresh black pepper

-Put garlic, zest, oil, carrot, pumpkin, celery, cauliflower, zucchini, tomatoes, chickpeas, rosemary and water in the slow cooker
-Cook on low for 8 hours, and add lemon juice, Herbamare and pepper to taste
-Serve with a big loaf of crusty bread!

Alternatively, you can cook this in a heavy based soup pot
-Add all ingredients and bring to a rolling boil
-Reduce to a simmer and cook for 45-50 minutes, or until carrots are soft

Serves 6-easily doubled

-5 or 6 large cos lettuce leaves
-2 mangoes, cheeks cubed
-3 nectarines, pitted and sliced
-1 peach, pitted and sliced
-2 oranges, peeled and diced
-1 cucumber, diced
-2 celery stalks, sliced thinly
-3 cups rocket
-1 cup baby spinach
-1/2 head radicchio, shredded
-1/2 cup coriander
-1/2 cup parsley
-1/2 pomegranate, pith removed- Use the seeds!
-1/2 cup mixed raw sesame, sunflower and pumpkin seeds

Dressing
-Juice of 1 lemon
-Juice of 1/2 lime
-Juice of 1/2 orange
-1 tbsp good quality EVOO

-Line a large bowl with the cos leaves
-In a separate bowl, gently toss all of the salad ingredients together except the pomegranate seeds
-Whisk dressing and gently pour over the salad, just before serving
-Top with pomegranate seeds and mixed seeds

Serves 1

-2 cups of baby salad greens, washed
-1/2 a very ripe avocado
-1/2 a punnet of strawberries, sliced

Dressing:
-1 tbsn tahini
-Juice of 1 lemon
-Pinch of salt
-1/2 tspn agave syrup
-1 tspn freshly ground pepper

-In a large bowl, mix the greens with the avocado and strawberries by hand
-Make sure the avocado coats the greens and strawberries very well
-Whisk dressing together and pour over salad
-Using a food ring, tightly pack the salad and layer the strawberries and greens
-Top with more sliced strawberries and poppy seeds to garnish

Makes a large pot full...perfect to freeze! 
About 10 serves

-1 large onion, diced
-3 cloves of garlic, minced
-2 large potatoes, diced
-1 large sweet potato sliced
-4 cups water
-1 cup brown lentils
-1 can crushed tomatoes
-1 cup small macaroni, or small tubed pasta
-2 tsp chilli flakes
-1 tsp turmeric
-1/2 cup parsley

-Saute onions and garlic until soft
-Add the potatoes and stir- lightly brown
-Add water and lentils
-Bring to a boil and then reduce to a simmer
-Add tomatoes and pasta
-Simmer for 15 minutes, until lentils and potatoes are soft
-Stir through spices and take off heat
-Leave for 10 minutes- soup will thicken 
**You may need to add another cup of water. This soup is quite thick, and will only thicken the longer it sits. Adjust to your liking.

Serves 2 as an entree

-4 mango cheeks
-1/2 tsp grated ginger
-1/2 tsp chilli flakes
-1 1/2 cups cold water
-Paprika, to garnish

-Blend mangoes, ginger, chilli and water together
-Chill for an hour, and serve with the paprika
-Raw, vegan, healthy and amazing!

Serves 4

-1 onion, diced
-3 medium sized potatoes, peeled and diced
-1 1/2 cups water
-1/2 sweet potato, peeled and cubed
-1/2 broccoli, broken into florets
-1/2 zucchini, diced
-1 can cannellini beans, drained and rinsed
-1 tsp Braggs seasoning
-Fresh parsley and chives to garnish
-1 tsp herbamare seasoning

-In a large pot, saute the onions for a few minutes
-Add the water and potatoes
-Bring to a boil them simmer for 10 minutes
-Add the cannellini beans and cook for a further 10 minutes
-Using a stick blender (or food processor), blend until smooth
-Add the sweet potato, broccoli, zucchini and Braggs and cook for a further 20 minutes
-Taste for seasonings and garnish with parsley and chives

Serves 2 as a side salad...

-1 avocado, mashed
-Juice of 1 lemon and 1/.2 lime
-Tofutti sour cream
-1/2 cup shredded lettuce
-Left over bean mix from the enchiladas (or 1/2 can of kidney beans, rinsed and drained)
-Diced red and yellow cherry heirloom tomatoes
-1/4 cup dicd cucumber
-1/4 cup fresh coriander

-Mix the avocado with the lemon and lime
-Layer the avocado, then the Tofutti, then the lettuce
-Gently layer the bean mix or kidney beans, and decorate with the tomatoes
-Garnish with the cucumber and coriander
-Serve immediately 

Serves 2 as a side salad...

-2 mangoes, sliced and cubed
-1/2 cup coriander
-1 cup mixed red and yellow heirloom cherry tomatoes
-Juice of 1 lime

Toss all ingredients together and serve immediately

Serves 1

This recipe may seem quite elementary, however there are so many BORING salads out there. This is fun, fresh, and so colourful!!

-2 cups leafy greens
-1 cup radicchio, chopped
-2 calendula flowers, petals only
-Small handful of snap-dragon flowers
-1 orange
-1 mango
-1/2 cup parsley
-1/2 cup coriander
-2 tbsp hemp seeds
-1/2 pear, sliced
-1 avocado, sliced

Dressing:
-2 tbsp olive oil
-Juice of half a lime
-3 strawberries, mashed well
-1 tsp agave syrup

-Whisk dressing, and allow to sit for 15 minutes, to let flavours develop
-Gently toss salad and drizzle with dressing
-Eat immediately and serve with freshly opened coconuts!

Serves 4 as a side dish

-500gm of Anglotti (I used pumpkin and spinach), cooked according to packet
-1 cup fresh broad beans- peeling them is half the fun!
-1/2 cup fresh basil
-1/2 cup fresh parsley
-Juice from 1 lemon
-Juice from half a lime
-Freshly ground black pepper
-Drizzle of olive oil

-In a food processor or blender, pulse the broad beans, basil, parsley, lemon and lime juice and olive oil
-Taste and adjust to taste- add garlic if you like, more lemon, a dash of soy sauce or even some sundried tomatoes
-Add pepper and gently toss pasta and pesto together
-Serve with fresh rocket leaves and more basil

Serves 1

-1 orange, peeled and segmented
-1 tangelo, peeled and segmented
-Juice of 1 lime
-1 avocado, diced
-1 cup mixed watercress, baby rocket and spinach
-Small handful fresh walnuts
-Pinch of chilli

-Toss greens together with lime juice and chilli flakes
-By hand, gently mix avocado, orange and tangelo
-Try NOT to feel sexy when you eat this salad.....

Makes 4 servings

-1 onion, diced
-1 carrot, diced
-1 cup brussel sprouts, sliced in half
-1 cup baby bok choy, chopped
-1 cup cherry tomatoes, chopped
-1 cup parsley, chopped
-5 celery stalks, leaves included, chopped
-1 zucchini, diced
-2 cups purified water
-3 cloves of garlic, minced
-1/2 inch ginger, minced
-1 tbsp miso paste

-In a slow cooker, put all ingredients in, and cook on low for 8 hours (Simply set it in the morning and it will be ready when you get home!)
-If you don't use a slow cooker, put all the ingredients in a large pot and bring to a boil, then simmer for 35 minutes or until vegetables are tender.

Serves 2

Soup:

-3 organic fresh corn cobs, kernels sliced away from cob
-2 tbsp hemp seeds
-1 cup purified water
-1 tspn tumeric
-1/2 tspn cumin
-1/2 tspn sweet paprika
-1/2 clove minced garlic

Toppings:
-Spiralised zucchini
-Sliced avocado
-Sliced cherry tomato
-Fresh alfalfa
-Sliced capsicum
-Mushrooms marinated in Noma Shoyu
-Black sesame crackers
-Poppy seeds
-Chilli flakes
-Chopped corinader

-Blend the soup together in a high powered blender for at least 1 minute
-If you have a Thermomix, heat to 37C (if you would like it warm)
-Pour into 2 bowls, and arrange toppings attractively on top

Serves 2

-1 leek, sliced thinly
-1 small to medium butternut pumpkin, skin removed and cubed
-2 cups of water (you can use vegetable stock if you want it saltier)
-1/2 tspn 'Herbamare' or celtic sea salt
-Fresh cracked pepper to taste
-2 tbsn peanut butter (SECRET INGREDIENT!)

-In a deep soup pot, put the water, leek and cubed pumpkin in, and slowly bring to a boil
-You may need to add more water- I like my soup thick- for thinner soup, add more water/stock
-Allow to simmer until pumpkin is soft, about 20 minutes
-Using a stick-blender (or a food processor/blender) process until smooth and creamy
-Add the Herbamare or salt and pepper to taste
-Add the peanut butter, and blend again for a minute
-Taste and add more seasonings if needed
-Garnish with fresh parsley

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Serves 2

-1 cucumber
-2 cups baby spinach leaves
-1 cup kale
-1/2 avocado
-2 pitted medjool dates
-Juice of 1 lemon
-1 to 2 cups of purified water
-Pinch dulse flakes

-Blend all ingredients for 2 minutes
-Serve immediately, and sprinkle some 'Loving Earth' salad sprinkles on top

(This is easier to drink from a cup, than slurp from a spoon!)

Serves 1

-1 avocado
-1/2 cup cherry tomatoes
-2 cups mixed baby lettuce leaves
-1 cup kale or spinach
-1 cup alfalfa sprouts
-1/2 cup mixed sunflower seeds/pumpkin seeds/almonds
-1/2 capsicum, diced
-1/2 cup snow peas, shelled
-1/2 cup coriander

Dressing
-2 tsbn tahini
-Juice of 1 lemon
-Salt and pepper to taste
-Beetroot infused olive oil (beetroot and olive oil blended, and strained)

-Whisk the dressing ingredients together
-Lightly toss all salad ingredients and pile artfully
-Drizzle with the dressing, and top with some more seeds 

Serves 1 hungry person, or 2 as a side

-2 large potatoes, cubed and steamed
-1 can chickpeas, lightly mashed
-2 cups of organic salad greens
-1 cup snow peas, chopped
-1/2 cup cherry tomatoes, sliced
-1/2 cup parsley, chopped
-Chives

Dressing
-2 tbsn tahini
-1 tbsn savoury yeast flakes
-2 cloves garlic
-Juice of 1 lemon
-pepper
-paprika
-parsley

-Lightly whisk tahini, yeast flakes, garlic and lemon juice
-Add spices and adjust to taste
-Add water until desired consistency is reached
-In a large bowl, toss lettuce and snow peas
-layer potato, cherry tomatoes and then chickpeas
-Top with a generous drizzle of the dressing and some parsley to garnish 

Serves 4 as a main salad, or 8 as a side

-500gm bag of farfalle (bowtie) pasta
-2 tspn curry powder
-1 tbsn smooth peanut butter
-1/4 tspn agave syrup
-1/2 tspn paprika
-1/2 tspn olive oil
-Salt and pepper
-Red and green capsicum, diced
-Fresh parsley, chopped
-Fresh coriander, chopped
-1 cucumber, diced
-1/2 head cauliflower, broken into florets

-Boil pasta until al' dente
-In the last few minutes of cooking, add the cauliflower and blanch
-Drain and rinse
-Whisk the curry powder, agave, paprika and olive oil together, then add the peanut butter- add small amounts of  hot water until desired consistency is achieved
-Taste and adjust for spices and add salt and pepper
-Toss pasta, vegies and sauce together, topping with fresh parsley and coriander
-Serve sprinkled with poppy seeds

Serves 6

-1 large onion, diced
-2 cans of crushed tomatoes
-2 cans of cannellini beans
-2 tbsn of tomato paste
-1/2 cup of long-grain white rice
-1/2 wild rice
-Herbamare or vegie stock
-4 cloves of crushed garlic
-fresh continental parsley
-pepper, chilli flakes
-3 cups of hot water

-Saute the onions and garlic in a heavy based pan
-Add the water and wild rice, and bring to a boil
-Reduce to a simmer, then add the tomatoes and tomato paste
-Allow to simmer for 30 minutes, then add the white rice
-Add the beans, and simmer for 10 more minutes, or until the rices are tender
-Add the seasonings to taste, and big handfuls of fresh parsley

Serves 1

-Bunch of spinach leaves
-1 shaved pear
-1/2 cucumber, sliced very thin
-1/4 cup pomegranate seeds
-Juice of 1 lemon
-1 tspn organic olive oil
-1/4 cup pomegranate juice
-Fresh pepper

-In a food ring, layer the spinach leaves first, then the cucumber and pear
-Repeat this until you reach the top of the food ring
-In a small bowl, whisk the lemon, pomegranate juice olive oil and pepper
-Gently remove the food ring, and pour the dressing on top
-Sprinkle with the pomegranate seeds and serve with a sprig of fresh coriander