YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 1 1/2 Cup Finely Chopped Cauliflower 3/4 Cup Almond Meal 1 Tbsp Nutritional Yeast 1 Garlic Clove Minced 1 Tsp Dried Basil Pinch of Salt 2 Chia Eggs (2 Tbsp chia seeds in 2 tbsp water) or two egg replacers 2 Tbsp Passata or Tomato Paste 1/2 Cup Finely Sliced Mushroom 1/2 Cup Halved Olives 1 Small Zucchini Sliced Finely 1/4 Cup Sliced Cherry Tomatoes Parsley to Garnish Instructions Preheat oven to 180ºC Process or blend the cauliflower until it becomes a fine 'rice' Rinse the processed cauliflower in hot water Allow to drain very well, and pat dry using a clean cloth or paper towel In a large bowl, mix the dried cauliflower, almond meal, nutritional yeast, minced garlic, basil, salt...
YIELD: Makes 12 Stuffed Mushrooms/1 Cup Pumpkin Filling (2 Servings) PREP: 10 mins COOK: 1 hr 10 mins READY IN: 1 hr 20 mins Ingredients 2 Cups Diced Pumpkin 3 Cloves of Garlic 1 Tsp Cumin Seeds 1 Tsp Caraway Seeds 1/2 Tsp Ground Cumin 1/2 Tsp Ground Nutmeg 1/2 Tsp Rock Salt 1 Cup Fresh Coriander Jucie of 1 Lemon 2 Tbsp Extra Virgin Olive Oil 12 Swiss Brown Mushrooms Stems Removed Extra Coriander to Garnish Instructions Preheat oven to 200ºC Spread out pumpkin evenly on a baking tray, and roast pumpkin and garlic until soft; about 40 minutes, turning regularly Meanwhile, in a small pan, toast the cumin seeds and caraway seeds over a medium heat- for about 30 seconds Place roasted pumpkin, garlic, cumin and caraway seeds, nutmeg, salt, coriander, lemon juice...
YIELD: Serves 3-4 as a perfect appetizer PREP: 10 mins COOK: 60 mins READY IN: 1 hr 10 mins Ingredients 3 Whole Artichokes (Choose Fresh, Green 'Chokes) 8 Cloves of Garlic Diced into very Small Pieces Juice of Two Lemons 2 Tbsp Grapeseed Oil 1/2-1 Rock Salt Instructions Preheat oven to 200ºC Carefully cut the stem off the artichoke- it needs to sit flat on a baking tray Chop off the top 1/3 of each artichoke so you can see the inner, tender leaves Gently peel back the outer leaves to separate them Sit each artichokes on a large square of foil, and stuff the finely diced garlic into random ‘pockets’ Drizzle with a small amount of grapeseed oil and a generous amount of lemon juice Sprinkle with rock salt,...
YIELD: Makes 3 Small Tartlets Or 1 Large Pie (3-6 Servings) PREP: 10 mins COOK: 35 mins READY IN: 45 mins Ingredients 2 Cups Cashews 1/4 Cup Agave Syrup 10 Ml Water Flesh of One Coconut 2 Ripe Bananas 1/2 Cup Raw Cacao 1 Date Pinch Himalayan Sea Salt 1/4 Cup Chia Seeds Instructions Using coconut oil, lightly grease your pans (make sure you use springform, or removable base) Process the cashew nuts until they become a fine flour Add the agave and mix, adding the water slowly until it becomes a dough Press the dough into the pan and freeze for 30 minutes Blend the coconut flesh, bananas, cacao, date and sea salt until it becomes a smooth cream Add the chia seeds and stir by hand Allow to sit for...
YIELD: Serves 2 (2-4 Servings) PREP: 2 mins COOK: 5-10 mins READY IN: 7 mins Ingredients 1 Tbsp Coconut Oil 1 Tsp Cacao Powder 1 or 2 Over Ripe Bananas 1 Cup Homemade Raw Almond Milk 2 Tsp Almond Butter 1/2-1 Cup Raw Cacao Power Depending On How Rich You Like It 2 Medjool Dates Pitted 1 Vanilla Bean Pod Scraped 1/2 Tsp Cinnamon Pinch Himalayan Sea Salt Cayenne Pepper Oragne Zest Peppermint Essential Oil Fresh Fruit To Serve Instructions In a bain marie, or Thermomix (37ºC) gently melt the coconut oil and cacao butter When the oils are melted, blend the bananas, almond milk, almond butter, cacao powder, dates, vanilla, cinnamon and salt together until smooth Pour into fondue set Keep warm with a tea light Serve with fresh fruit; bananas, kiwi fruits, oranges- anything fresh...
