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: 1 cup Ingredients 1 cup raw cashews soaked overnight 1-2 tbsp Good Quality Extra Virgin Olive Oil plus extra 2 garlic cloves 2 tbsp Freshly Squeezed Lemon Juice plus extra 1 tsp Himalayan Sea Salt 1 tsp Homemade Za'atar (see my recipe) Instructions Drain and rinse the cashews well and pop into your blender Add olive oil, garlic cloves, salt, and za'atar and process until smooth Add a splash of water and blend again. You can also add a probiotic if you wish. Spoon the cashew cheese into a nut milk bag, and squeeze out excess liquid Add to a bowl, cover with plastic wrap, and pop another bowl on top. Weight it down and press. Leave for up to two hours. Pour the cheese into a clean bowl, top...
YIELD: 6 Servings
PREP: 15 mins
COOK: 35 mins
READY IN: 50 mins
The perfect picnic salad!
Ingredients
2 cups butternut pumpkin, dicedroasted
1 cup cauliflower roasted
1 cup kale, shredded
500 g spelt spiral pasta or pasta of choice
1 tbsp Extra Virgin Olive Oil
1 tsp Ground Turmeric
Salt and Pepper to Taste
Freshly Squeezed Lemon Juice
Instructions
Cook pasta according to packet directions, adding the kale at the last minute, just lightly cooking it
Drain and rinse pasta under cool water and set aside
Toss pasta and kale well, and gently stir the pumpkin and cauliflower through
Top with olive oil, sprinkle with turmeric, season to taste and serve with a big squeeze of lemon juice
COURSE: Salad
SKILL LEVEL: Beginner
Using two simple and creamy spreads, this otherwise plain pumpkin tortilla morphs into something spectacular. A symphony of colour, golden pumpkin, passionate pink beetroot and vibrant greens… Try this Roasted Beet Dip (recipe a part of Kale and Beet Pizza) Try this Cashew Cheese (minus the Za’atar) or Peace Love and Vegetables Cashew Cheese YIELD: 4 Servings PREP: 5 mins COOK: 40 mins READY IN: 45 mins Ingredients 8 pumpkin wedges skin on or off 2 tbsp Extra Virgin Olive Oil 1 tsp Murray River Salt Flakes 1/2 -1 tsp Smoked Paprika Tortillas (try La Tortilleria Tortillas!) 1/2 cup Cashew Cheese homemade or bought 1/2 cup Roasted Beetroot Dip Fresh Greens Fresh Coriander Instructions Preheat your oven to 180ºC and line a baking tray with baking paper Drizzle the pumpkin wedges with olive oil and...
Is there anything better than a creamy pasta? I was craving something creamy, carb-y, something a little bit delicious…and was transported back to the night I had Mushroom Stroganoff. I had the same craving then as well. But I wanted to make it a bit lighter…not as many spices, stripped back and with more of the focus on the ‘cream’ factor. Coconut cream on it’s own can be overpowering; especially when we’re talking a classic take on a famed Italian pasta dish (oh, the humanity!). What would my ex Italian boyfriends mama say? Probably throw me out of the kitchen in a rage. So, I had to pare back the coconut notes. Salt and turmeric. Turmeric and salt. Magic ingredients that seem...
