YIELD: 2.5 cups Servings
PREP: 10 mins
COOK: 5 mins
READY IN: 15 mins
Ingredients
2 Baby Thai Coconuts (to learn how to open, view the YouTube video below of one of my fave raw chefs...)
you will need the water from 1 and a half coconuts and the flesh from both
1 Tbsp Chia Seeds
2 Medjool Dates Pitted
Instructions
Blend together well, and add some more coconut water if needed
Flavour variations:
Add fresh or frozen strawberries/bananas/vanilla paste/cacao/mango
You can add a culture, such as kefir, or a pro-biotic
Store in an airtight glass container in the fridge for 2 to 3 hours before serving
Serve over cereal, fruit salad and smoothies....
COURSE: Breakfast
SKILL LEVEL: Easy
YIELD: Makes about 3/4 Cup
COOK: 5 mins
Ingredients
2 Cups Fresh Basil Leaves
1/2 Cup Fresh Oregano Leaves
1 Cup Sunflower Seeds Rinsed & Drained
Olive Oil
1/2 Colve of Garlic
Juice of Halfa Lemon
1/2 Tsp Rock Salt
Instructions
Process basil, oregano leaves, and sunflower seeds until smooth
Drizzle in olive oil (up to you how runny you like your pesto!) then add garlic, lemon and rick salt
Process again
Serve with a good quality pasta, fresh broccoli and black pepper
CUISINE: Italian
COURSE: Main Meals
SKILL LEVEL: Beginner
YIELD: serves 2 Ingredients 1 Butternut Pumpkin I used the round base for this recipe but you could also use a pumpkin sliced lengthways 1/2 Cup Red Quinoa 1/2 Cup White Quinoa 1 Cup Broccoli Diced Finely 1/2 Cup Zucchini Diced 1 Cup Fresh Parsley 1 Tsp Turmeric 1 Colve of Garlic Diced Finely 1 Tsp Chilli Flakes Fresh Black Pepper Instructions Cut the pumpkin in half and remove the seeds Pierce the skin with a fork, and bake in a hot oven (180C) for 40 minutes, until tender In the meantime, rinse the quinoa and put in a pot with 2 1/2 cups of water Bring to a boil, and simmer for 15 minutes Add the broccoli and zucchini and cook for 5 more minutes Drain and stir in the turmeric, garlic, parsley,...
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...
YIELD: 4 Servings PREP: 60 mins COOK: 20 mins READY IN: 1 hr 20 mins Ingredients 4 Large Portobello MushroomsCleaned Gently Juice of 1 Lemon 1/4 Cup Olive Oil 1 Can Red Kidney Beans Drained & Rinsed 2 Fresh Corn Cobs Kernels Removed 2 Tsp Cumin 1 Tsp Chilli Flakes 1 Cup Fresh Coriander 1 Cup Quinoa Cooked According to Packet 1 Jar Mexican Salsa 1 Avocado Diced 'Tofutti better than sour cream' to serve Instructions Heat oven to 180C Whisk lemon juice and olive oil together and pour over mushrooms- allow to marinate at room temp for 1 hour Saute kidney beans, corn, cumin, chilli flakes and coriander for 5 minutes Add cooked quinoa and jar of salsa, and stir to coat vegies Top mushrooms with mix, and bake for 20 minutes Serve with fresh avocado and...
