YIELD: 2-4 Servings PREP: 10 mins COOK: 1 hr 15 mins READY IN: 1 hr 25 mins Ingredients 3 Medium Sized 'Nicola' PotatoesWashed Well 1 Medium Eggplant 2 Purple Carrots 2 Medium Zucchinis (I only use organic vegies so I leave the skins on, however if you aren't, feel free to peel them) 2 Tbsp Safflower Oil 1 Tsp Dried Rosemary 1 Tsp Dried Basil 1 Tsp Fresh Thyme Black Pepper Instructions Slice all vegetables in 1/2cm thick slices Whisk the oil, herbs and pepper together and toss through the vegetables Layer the vegetables either on top of each other or as pictured above Cover with foil and bake for 45 mins at 200ºC Remove the foil and pour 1/8 cup of water over the vegies (Or use 1 cup of fresh...
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 4 (4 Servings) PREP: 5 mins COOK: 1 hr 30 mins READY IN: 1 hr 35 mins Ingredients 1 Tbsp Coconut Oil 1 Large Yellow Onion Sliced Into Rings 1 Green Capsicum Diced 2 Garlic Cloves Minced 1 Tsp Cinnamon 1 Tsp Turmeric 1 Tsp Sweet Paprika 1 Tsp Cumin 2 Cups Tomatoes Diced 1 Cup Water 1 1/2 Cup Brown Lentils Soaked 1 Large Eggplant Diced Roasted Pumpkin to Serve Optional Instructions Heat oil in your Tagine (or large pot) over a medium heat Add onion rings, capsicum and garlic, and sauté until soft; about 5 minutes Add cinnamon, turmeric, paprika and cumin, and stir to release fragrances Pour in tomatoes, water, lentils and preserved lemons (if you are using a small-ish Tagine, you may need to halve the tomatoes and water and add once reduced) With the lid on,...
YIELD: One Small Terrine Dish (4-6 Servings) PREP: 15 mins COOK: 30 mins READY IN: 45 mins Sure to impress your dinner guests, this is actually very easy to make! Ingredients 1 Large Zucchini Sliced Thinly Lengthways With A Mandolin 1 Tsp Olive Oil 1 Cup Roasted Beetroot Dip (My Recipe Below) 2 Cups Butternut Pumpkin Diced 1 Cup Cashew Cheese (My Recipe Below) 1 Cup Raw Cashews Soaked Overnight, In Two Cups of Water 1 Cup Water Extra 1 Tsp Nama Shoyu 1/2 Tsp Apple Cider Vinegar Pinch of Himalayan Sea Salt 2 Large Beetroots Peeled & Quartered 1 Garlic Clove 1 Tbsp Lemon Juice 1 Tsp Cumin Powder 1 Tbsp Good Quality Olive Oil 1 Tbsp Vegan Sour Cream Instructions Vegan Terrine: In a fry pan, gently cook the zucchini strips in the oil until they are soft and begin to look translucent Allow...
