YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 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 coconut oil 1 large sweet potato, diced 1 cup broccoli florets 1 small eggplant, diced 1 zucchini, diced 1 400ml 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 Instructions In a food processor or blender,...
YIELD: 2 Servings PREP: 5 mins COOK: 55 mins READY IN: 60 mins Ingredients 6 medium sized beetroots, halved; choose beets with bright green leaves, and firm, unwrinkled skin 2 medium sized purple carrots, roughly chopped 1 tsp rock salt 4 cloves of garlic 1 tsp cumin seeds 2 tbsp coconut cream 1 tsp ground cumim 2 ½ cups water Instructions Preheat oven to 200ºC Fill a large soup pot with cold water and add the beets, carrots and rock salt Bring to a boil, then simmer for 10 minutes Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender Carefully peel the...
YIELD: 4 Servings PREP: 10 mins COOK: 30 mins READY IN: 40 mins Thick, chunky and layered with smoky, spicy flavours.... this is a must-make winter warmer! Ingredients 3 Fresh Corn Cobs kernels sliced off 2 tbsp coconut oil 1 Large Red Onion diced 2 cloves garlic minced 2 celery stalks finely sliced 2 carrots diced 2 tsp Smoked Paprika 1 tsp Sweet Paprika 1 tsp turmeric 1/4 tsp cinnamon 2 cups Pumpkin diced 1 400ml can coconut cream 400ml water 1 bunch Coriander chopped 1 tsp Himalayan Rock Salt fresh lemon to serve Instructions Remove the kernels from the cobs. Set aside. Heat up the coconut oil in a large pot, and add onion, garlic, celery and carrot. Stir until soft- about 10 minutes Add smoked and sweet paprika, turmeric and cinnamon, and stir until fragrant. Add pumpkin, corn, and pour in coconut cream and water....
YIELD: 2 cups (2 Servings)
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
2 x 330ml Natural Raw C Coconut Water cartons
4 large scoops of coconut sorbet (recipe in Sweet Essentials) or ice cream of choice
1/2 cup smashed blueberries
Pour chilled Natural Raw C Coconut Water into two glasses
Float the scoops of coconut sorbet on the top, and smash the blueberries roughly with a spoon
Gently add the blueberries onto the ice cream, ensuring to pour the juice on top as well. Serve immediately
SKILL LEVEL: Beginner
YIELD: 14-18 pieces
PREP: 5 mins
COOK: 30 mins
READY IN: 35 mins
A quick, delicious and healthy snack!
400 g coconut yoghurt or dairy free alternative
3/4 cup granola or muesli
1 tbsp goji berries
1 tbsp coconut flakes
1 tbsp crushed nuts of choice
2 tsp Raw Cacao Nibs
Line a freezer proof tray with baking/parchment paper
Pour in the coconut yoghurt, and top with granola, goji berries, coconut flakes, crushed nuts and cacao nibs
Freeze for 30 minutes to over an hour, and snap into bite sized pieces. Will last in the freezer for a month, in an airtight container
Use any toppings you like; cacao, carob chips, fresh berries, banana, apple.....enjoy!
SKILL LEVEL: Beginner