YIELD: 2 Servings
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
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
1/2 Cup Dandelion Greens
1/2 Cup Kale
1/2 Avocado
1 Cucumber
Juice of 1 Lemon
1/2 Cup Coriander
1 1/2 Cups Water
Instructions
Blend for 2 minutes
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: Serves 6 (6 Servings) PREP: 15 mins COOK: 1 hr 15 mins READY IN: 1 hr 30 mins Ingredients 500 Grams Butternut Pumpkin Peeled & Sliced 3 Large Potatoes Peeled & Sliced 1/2 Head Cauliflower Chopped 1 Large Zucchini Sliced As many mushrooms as you can handle- button, stemmed Peeled & Sliced A bag of baby spinach Fresh lasagne Sheets Minced Garlic 2 Jars Passata Salt,Pepper Fresh Parsley Instructions Put the pumpkin, potatoes and cauliflower in a large roasting pan, with some water and the garlic Bake at 180 for 30 mins or until soft (or if you have a the chefs large roasting pan, on the stove, lid on for 15 mins) Add the zucchini and mushrooms for another 5 minutes When the vegies are soft, put them in a bowl and...
YIELD: Serves 4 PREP: 10 mins COOK: 25 mins READY IN: 35 mins Ingredients 2 Tsp Safflower Oil 1 Onion Roughly Diced 3 Cups Silverbeet or Spinach 1/4 Cup Water 1 Tsp Turmeric 1 Tsp Garam Masala 1/2 Tsp Cardamom Poweder 1/2 Tsp Fenugreek Powder 1/2 Tsp Salt 3 Large Potatoes Diced & Steamed (Or Boiled) Instructions In a heavy based pot, heat up the oil and add the onions Sauté until translucent and then add the silverbeet/spinach and water Cover with a lid and cook for 4 to 5 minutes until wilted Stir in spices and simmer for another minute Pour into a blender or food processor and blitz until smooth and creamy Place gently (mind the steam!) back into the pot and add the potatoes and salt Cook on a low heat, stirring regularly,...
YIELD: serves 2 Ingredients 1 Butternut Pumpkin I used the round base for this recipe but you could also use a pumpkin sliced lengthways 1/2 Cup Red Quinoa 1/2 Cup White Quinoa 1 Cup Broccoli Diced Finely 1/2 Cup Zucchini Diced 1 Cup Fresh Parsley 1 Tsp Turmeric 1 Colve of Garlic Diced Finely 1 Tsp Chilli Flakes Fresh Black Pepper Instructions Cut the pumpkin in half and remove the seeds Pierce the skin with a fork, and bake in a hot oven (180C) for 40 minutes, until tender In the meantime, rinse the quinoa and put in a pot with 2 1/2 cups of water Bring to a boil, and simmer for 15 minutes Add the broccoli and zucchini and cook for 5 more minutes Drain and stir in the turmeric, garlic, parsley,...
YIELD: Serves 6 to 8 (plenty of leftovers for the next day.....and the day after that!) Ingredients 1 Package of Fresh Lasagne Sheets 1 Onion Diced 3 Cloves of Garlic Minced 1 Cup Broccoli Florets 2 Cups Sliced Button Mushrooms 2 Medium Sweet Potatoes Peeled & Diced 2 Cups Brown Lentils Cooked (or Canned,Rinsed & Drained) 1 Can Red Kidney Beans Rinsed & Drained 2 500 Grams Passata Sauce 1/2 Cup Fresh Parsley 1/2 Cup Fresh Basil Torn Vegan parmasan cheese to serve Instructions In a large non-stick saute pan or skillet, saute onion and garlic for five minutes, over a medium heat Add the mushrooms, sweet potatoes and broccoli and leave to sweat for 15 minutes- you may need to add some water if it starts to stick When the sweet potatoes are soft, add the lentils,...
