YIELD: Serves 4 PREP: 10 mins COOK: 50 mins READY IN: 60 mins Ingredients 2 Large Zucchinis Sliced Lengthways 1 Cup Brown Rice Cooked Accordingly to Packet 1 Tbsp Safflower Oil 1 Onion Diced 2 x 750ml Jars Passata (Pureed Tomato Sauce) 2 Roma Tomatoes Diced Juice of 1 Lemon 1/4 Cup Pitted Kalamata Olives 1/2 Tsp Himalayan Sean Salt 1/2 Tsp Raw Coconut Sugar 1 Clove of Garlic Minced 4 Fresh Basil Leaves Thinly Sliced 1 Fresh Mint Leaf Thinly Sliced 1/2 Cup Fresh Parsley 1/4 Cup Fresh Coriander Fresh Black Pepper Instructions Scoop out the zucchinis into a large bowl and set the empty zucchinis and flesh aside In a heavy bottomed pan, saute the onion and garlic until translucent and the 2 jars of passata and tomatoes Add the salt, sugar and lemon juice, adjust to taste, then gently stir through the...
YIELD: Serves 4
Ingredients
3 or 4 Cloves of Garlic Crushed
1 Red Capsicum Diced
2 Medium Sweet Potatoes Peeled & Sliced
1 Can Crushed Tomatoes
1 Can Red Kidney Beans
1 Tpsn Tomato Paste
1 Tbsp Peanut Butter
1-2 Tspn chilli flakes, cinnamon, cumin, crushed ginger, raw brown sugar
Salt & Pepper to Taste
Instructions
Brown the garlic and capsicum and saute until tender
Add spices, stir until fragrant
Add sweet potato and stir to coat
Add tomatoes, tomato paste, peanut butter, and 2 or 3 cups of water to cover
Bring to a boil, then simmer until potatoes are tender- about 20 minutes
Add kidney beans and cook for another 10 minutes, adding more water if needed
Add salt and pepper to taste
Garnish with fresh coriander
COURSE: Main Meals
YIELD: Makes 8 to 10 Burgers
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins
Ingredients
3 Cups Pre-Cooked Brown Rice
1/2 Cup Grated Carrot
1/2 Cup Grated Zucchini
1/2 Cup Peas & Corn
1 Cup Besan Flour (Chickpea Flour)
1/2 Cup Fresh Parsley, Coriander & Chives
1/4 Cup Water Or As Needed
1/4 Cup Turmeric
1 Tsp Chilli Flakes
Fresh Pepper
Instructions
Mix all the ingredients together, and, using your hands, squeeze out any liquid
Mould into burgers and dust in extra flour if needed
Place on a very hot non-stick pan, and cook for 2 to 4 minutes on each side
Serve on round sliced bread as an open burger, or in a bun with all the fillings!!
CUISINE: American
COURSE: Main Meals
SKILL LEVEL: Beginner
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...
