YIELD: 2 Servings
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
1 cup Brown Rice cooked to packed instructions
2 cups homemade almond milk or alternative
1/2 tsp ground nutmeg
1 persimmon Quartered
1/2 cup Fresh Strawberries hulled
2 tbsp hemp seeds
2 tbsp Black Sesame Seeds
2 tbsp raw almonds
Instructions
In a small saucepan, heat the almond milk, rice, cinnamon quills and ground nutmeg
Simmer for 5-6 minutes or until gently heated
Ladle into bowls and top with fruit, hemp and sesame seeds
Serve immediately
CUISINE: Asian
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: 2 Servings
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Ingredients
1 Avocado, flesh only
1 cup baby bokchoy
1 medium sized cucumber
1/2 cup parsley
Juice from one lemon
1 tsp lime juice
1 tsp MicroOrganics Green Nutritionals Green Superfoods Powder
1/2 red chilli, seeds removed
1/2 tsp freshly grated ginger
1 tsp Barley Miso Paste
1/2 cup filtered water
1 cup fresh coconut water (or more filtered water)
1 tsp Black Sesame Seeds
mung bean sprouts
Instructions
Blend all ingredients together, using more or less water to desired consistency.
Serve immediately with garnishes
COURSE: Soup
SKILL LEVEL: Beginner
YIELD: 2 Servings PREP: 5 mins COOK: 55 mins READY IN: 60 mins Ingredients 6 medium sized beetroots, halved; choose beets with bright green leaves, and firm, unwrinkled skin 2 medium sized purple carrots, roughly chopped 1 tsp rock salt 4 cloves of garlic 1 tsp cumin seeds 2 tbsp coconut cream 1 tsp ground cumim 2 ½ cups water Instructions Preheat oven to 200ºC Fill a large soup pot with cold water and add the beets, carrots and rock salt Bring to a boil, then simmer for 10 minutes Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender Carefully peel the...
While trying to find low-gi and low fructose smoothie ingredient that was as creamy and filling as banana, I started playing around with sweet potato. Not only mildly sweet, but high in fibre, vitamin A, C, rich in beta-carotene and readily available for most of the year, it’s also a great banana alternative for those who find that banana is too mucous forming. From a Traditional Chinese Medicine perspective, (my preferred modality) banana’s are very damp and form mucous in the body (along with a number of other foods). Sweet Potato, while being cooling, helps to tonify the ‘Yin’ and aid in liver function. Could this be the banana alternative I’ve been waiting for? Bright, golden hues, with a stunning...
A handful of ingredients is all it takes to make this mouthwatering vegan, palm oil free version of the famous Nutella. It’s healthier than the stuff from the supermarket, filled with as close to natural ingredients as you can get- and will satisfy your Nutella Cravings! This recipe first featured in my Vegan Nutella Whoopie Cookies (A VIP Club House Recipe), but has been dying to make an appearance of it’s own. YIELD: 2 cups PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 3 cups Raw Hazelnuts seeds only 1 cup vegan dark chocolate broken into pieces 1/2 cup coconut sugar or sweetener of your choice (optional, especially if your chocolate is sweet) 1 vanilla bean pod seeds only Pinch of Salt Instructions Preheat the oven to 180ºC....
