Recipes — healthy RSS



Iced Chai Frappé

YIELD: 4 Servings PREP: 5 mins COOK: 5 mins READY IN: 10 mins Using the delicious Vegie Head Homemade Chai mix, this will cool you down on a warm day! With subtle spices, and a smooth, creamy base, this recipe is a winner! Ingredients 1 cup Vegie Head Chai 4 cups homemade almond milk 2 cups ice cubes  1 large Frozen Banana Instructions Blend chai, almond milk, ice cubes and banana together until smooth and frothy Top with grated raw chocolate and serve immediately CUISINE: Indian COURSE: Drinks SKILL LEVEL: Beginner

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Summer Passion Raw Cheesecake

YIELD: 8-10 Servings PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 1 1/2 cups pecans 6 Medjool Dates Pitted 1 cup fresh blueberries 2 cups raw Cashews soaked overnight 4 mangoes flesh only 1/4 cup Orange Juice 1/4 cup Melted Coconut oil 1/2 cup coconut sugar or to taste Passionfruit Pulp to serve fresh berries to serve Instructions In a bleder, process the pecans and medjool dates until a 'dough' is formed. Press into a lined cake tin, and freeze for 10 minutes Remove the base, and top with the fresh blueberries. Set aside Blend the cashews, mangoes, orange juice, coconut oil and coconut sugar together. You may need to add a little water to help the mix blend. Pour on top of the base and blueberries, and freeze for 3-4 hours. Top with passionfruit...

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Tamari Tempeh Wrap

YIELD: 4 Servings PREP: 2 hrs 0 min COOK: 15 mins READY IN: 2 hrs 15 mins Ingredients 250 g Tempeh sliced thinly 1/4 cup Nama Shoyu or soy sauce 1 tbsp Tamari 1/4 cup Tomato Sauce 1 tbsp Organic Safflower Oil Juice of 1/2 a Lemon 1/4 cup Flat Leafed Parsley chopped pinch of black pepper 1-2 tsp dried chilli flakes 1 pk tortillas (i used spinach!) 2 large cos lettuce leaves chopped roughly 1 medium Roma Tomato sliced 1/2 medium cucumber sliced thinly 1/2 small Carrot grated 1 tbsp sweet chilli sauce Instructions Marinade the tempeh in shoyu, tamari, tomato sauce, oil, lemon, parsley, pepper and chilli flakes for at least for two hours Drain the sauce off the tempeh with a slotted spoon, and fry in a non-stick pan for 4-6 minutes each side, until crispy Layer the wraps with sweet chilli sauce,...

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Nut Free Fruity Dream Raw Cheesecake…

YIELD: 10-12 Servings PREP: 10 mins COOK: 20 mins READY IN: 4 hrs 30 mins Looking for a beautiful, delicious and simple alternative to nut based raw cheesecakes? This is it! Ingredients 2 cups coconut flakes 1 cup dates/cranberries/apricots 1 tbsp coconut oil melted 1/2 tsp Himalayan Sea Salt 4 large, overripe bananas 1 cup mango flesh 2 cups pineapple cubes 2 tbsp coconut oil melted 1 tbsp chia seeds 2 tbsp psyllium husk ground Instructions In your blender, process the coconut flakes, dates (or alternative), coconut oil and sea salt Blend until it becomes like a sticky dough, and then press into the base of a springform cake pan Clean your blender, and process the bananas, mango, pineapple and coconut oil until smooth Add the chia seeds and psyllium husk, and blitz again quickly Pour the...

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Soul Warming Winter Vegetable Stew…

YIELD: 4 Servings PREP: 20 mins Ingredients 1 Large Onion diced 1 tsp coconut oil 2 Cloves of Garlic minced 1 Large Red Capsicum diced 2 Large Zucchini chopped 2 stalks celery Sliced Finely 1 Large Sweet Potato diced 3 potatoes Diced 2 Large Tomatoes Diced 1 Can Chopped Tomatoes 4 cups water 2 cups cooked kidney beans 1 cup Dry Red Lentils 1 tsp Herbamare Vegatable Stock Powder 1 tsp Dried Fenugreek Leaves 1 tsp Ground Turmeric 1 tsp chilli flakes Instructions Heat safflower oil in a large soup pot. Sauté onions and garlic until translucent Add capsicum, zucchinis, carrot, celery, sweet potato and potatoes and sweat over a medium heat for 5 minutes, stirring regularly. Add tomatoes, crushed tomatoes, water, kidney beans and lentils Bring to a boil and simmer for 15-20 minutes (add extra water as needed). Add stock, fenugreek, turmeric and chilli Cook...

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