Recipes — healthy RSS



Vegie noodles with orange-tahini dressing and hemp seeds…

YIELD: 2 Servings PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 1 Zucchini Spiralized or Julienned 1 Carrot Spiralized or Julienned 1/4 Cup Raw Tahini 1/2 Cup Orange Juice 1/4 Cup Lemon Juice 5 or 6 Fresh Basil Leaves Small Handful of Corinader Leaves 1 Tsp Cayenne Pepper 1 Tbs Poppy Seeds 1 Tbs Hemp Seeds Hulled 1/4 Avocado Sliced & Roughly Mashed Instructions Sprinkle the zucchini and carrot with some sea salt and leave it in a colander- the salt will draw out excess moisture and make the noodles tender and able to absorb new flavours Leave for 10 to 15 minutes In a blender, blend the tahini, orange and lemon juice, basil and coriander leaves Add cayenne pepper and pulse again- taste for spices, and add some fresh pepper or more orange juice...

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Quinoa stuffed Mexican mushrooms….

YIELD: 4 Servings PREP: 60 mins COOK: 20 mins READY IN: 1 hr 20 mins Ingredients 4 Large Portobello MushroomsCleaned Gently Juice of 1 Lemon 1/4 Cup Olive Oil 1 Can Red Kidney Beans Drained & Rinsed 2 Fresh Corn Cobs Kernels Removed 2 Tsp Cumin 1 Tsp Chilli Flakes 1 Cup Fresh Coriander 1 Cup Quinoa Cooked According to Packet 1 Jar Mexican Salsa 1 Avocado Diced 'Tofutti better than sour cream' to serve Instructions Heat oven to 180C Whisk lemon juice and olive oil together and pour over mushrooms- allow to marinate at room temp for 1 hour Saute kidney beans, corn, cumin, chilli flakes and coriander for 5 minutes Add cooked quinoa and jar of salsa, and stir to coat vegies Top mushrooms with mix, and bake for 20 minutes Serve with fresh avocado and...

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