YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 Cup Raw Cashews 2 Cups Rice Milk 1 Cup Water 1 Tbsp Safflower Oil 1 Cup Savoury Yeast Flakes (nutritional yeast) 1 Tsp Barley Miso Paste Juice of 1/2 a Lemon 1 Tbsp Rice Flour Fresh Black Pepper 1/2 Tsp Smoked Paprika 500 Grams Gluten Free Macaroni 1/2 Head of Broccoli Sliced into Florets 1/2 Cup Frozen Peas Fresh Breadcrumbs (from gluten free bread)/Panko/or extra shredded soy cheese Instructions Put a big pot of salted water to boil In a high powered blender, process the cashews until it becomes a fine flour In a saucepan, mix the milk, water and oil together Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, paprika, rice flour...
YIELD: 4 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 Large Onion Diced Finely 3 Colves of Garlic Minced 1 Tbsp Safflower Oil 3 Cups Homemade Tomato Sauce (see my post below) or store-bought 1 Can Cannellini Beans drained and rinsed (freshly soaked and boiled beans is always preferable, but use what you have) 1 Can Kidney Beans Drained & Rinsed 1 Can Fava Beans Drained & Rinsed 1 Large Potato Diced & Chopped 1 Carrot Diced 1 Cup Water Fresh Parsley Fresh Oregano Salt & Pepper if Needed Instructions In a large pot, sauté onions and garlic until soft Add sauce, beans, potato, carrot and water; bring to a boil Drop to a simmer and cook for 5 minutes Pour into a large baking dish and bake on 180ºC for 15 minutes or until the beans...
YIELD: Serves 1 (1 Servings)
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
juice of one pink grapefruit
1 tsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp grated ginger
1 banana, sliced
shredded coconut and coconut yoghurt to serve
Instructions
For the sauce: Whisk grapefruit juice, coconut oil, vanilla essence, cinnamon and ginger together, place over a medium heat and simmer for 2 minutes
Cover with the sauce then sprinkle the bananas with some coconut sugar (or rapadura/brown)
Bake in a 180 degree oven for about 10 minutes, flip and baste with sauce again, and bake for another 10.
Serve hot with sprinkled coconut and some yummy soy yoghurt!
CUISINE: Jamaican
COURSE: Dessert
YIELD: Serves 2 (2 Servings) PREP: 5 mins COOK: 10 mins READY IN: 15 mins A quick, easy and nutritious meal. Gluten free. Ingredients 4 Garlic Cloves Minced 2 Cups Cherry Tomatoes Quartered (Or 1 Can Crushed Tomatoes) 1/2 Cup Good Quality Kalamata Olives Pitted & Sliced 1/4 Cup Marinated Artichokes 1/4 Cup Grilled Eggplant 1/4 Cup Sun Dried Tomatoes Sliced Finely Juice of Half a Lemon 2 Tsp Chilli Flakes 1/4 Cup Fresh Basil Torn 1/4 Cup Fresh Parsley Chopped Finely 1 Pack Mung Bean Pasta Or Pasta of Choice Instructions In a deep non-stick fry pan, gently fry the garlic, then add the cherry tomatoes, olives, artichokes, eggplant, and sun dried tomatoes Add a 1/4 cup of water, stir, and allow vegetables to simmer gently In a separate pot of boiling water, cook the pasta until al' dente Add...
YIELD: Serves 2 (2 Servings)
PREP: 10 mins
COOK: 45 mins
READY IN: 55 mins
Ingredients
1 Cup Red Or White Quinoa Cooked & Cooled
2 Candy Stripe Beetroots Quartered
1 Cup Pumpkin Diced
1 Zucchini Diced
1 Cup Eggplant Diced
1 Red Onion Quartered
1 Small Red Capsicum Sliced
4 Garlic Cloves Peeled & Roughly Chopped
2 Tbsp Melted Coconut Oil
1/2 Tsp Ground Cumin
1/2 Tsp Ground Turmeric
1/2 Tsp Hasrissa Spice Powder
1/2 Cup Fresh Parsley
1/2 Cup Fresh Coriander
Instructions
Preheat oven to 200ºC
Melt the coconut oil, and whisk in the cumin, turmeric and Harissa spice powder
Drizzle it over the diced vegetables and toss to combine
Bake in an oven proof dish for 45 minutes, or until tender
Combine with the quinoa and serve with fresh herbs and a squeeze of lemon juice
CUISINE: Moroccan
COURSE: Salad
SKILL LEVEL: Beginner
