YIELD: 4-6 Servings PREP: 15 mins COOK: 30 mins READY IN: 45 mins Ingredients 1 Large Onion Sliced 2 tbsp Extra Virgin Olive Oil 1 cup Kale torn, with stems removed 1 cup spelt rolled oats (gluten free) 1 cup Buckwheat Flour 1/2 cup Sunflower Seeds 2-3 tbsp coconut oil melted Pinch of Salt 2 cups Sweet Potatoes roughly diced 1 cup Butternut Pumpkin roughly chopped 1 cup Broccoli florets chopped finely 1 cup Cauliflower blitzed in a processor 2 tbsp Sunflower Seeds to top Instructions In a large, heavy bottomed fry pan, heat the olive oil up over a low heat. Add the onions, and cook, stirring regularly for about 20 minutes, until cooked through and are beginning to caramelise. Add the kale and cook for a further 15 minutes. Remove from heat and set aside Bring a bot of salted water to...
YIELD: 4 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins A simple stew with a smoky kick! Serve with fresh sourdough and a lime wedge Ingredients 1 tbsp coconut oil 2 garlic cloves crushed 1 large Spanish Onion thinly sliced 1 tsp Dried Oregano 1 tsp Smoked Paprika 1 tsp Ancho Chilli flakes (or red chilli flakes) 2 cups Diced Pumpkin 400g tin organic red kidney beans rinsed and drained 2 cups water Himalayan Sea Salt to taste 1/2 cup Green Beans trimmed and chopped into 1 cm pieces coconut yoghurt to serve shredded red cabbage to serve Instructions In a large pot, heat the coconut oil, and cook the onions and garlic over a medium heat, until soft and transclucent Add the oregano, smoked paprika and chilli flakes and combine- cook for 30 seconds or until fragrant Add...
YIELD: 4 Servings PREP: 10 mins COOK: 40 mins READY IN: 50 mins My mum has been making this curry for years. It's been tweaked, changed, and I think it's pretty darn perfect. Simple too! Thanks Mutti! Ingredients Paste: 4 garlic cloves 4 Small Red Chillies 2 inches of ginger 1 stalk of lemongrass 1 tsp ground cumin 1/2 tsp ground coriander pinch of nutmeg 1/2 tsp ground cinnamon 2 whole cloves 1/2 cup roasted peanuts 1/4 cup coconut syrup or sweetener of choice 1/4 cup Tamari 1 medium Red Onion 1 tsp ground turmeric Curry 400 ml coconut cream 1 large Sweet Potato diced 2 large carrots diced 1 cup Fresh Pineapple diced 2 medium potatoes diced fresh coriander to serve Peanuts to serve Instructions Place all paste ingredients in a food processor (or blender) and process well. Heat 1 tbsp of coconut oil in heavy based pan and...
YIELD: 14-18 pieces
PREP: 5 mins
COOK: 30 mins
READY IN: 35 mins
A quick, delicious and healthy snack!
400 g coconut yoghurt or dairy free alternative
3/4 cup granola or muesli
1 tbsp goji berries
1 tbsp coconut flakes
1 tbsp crushed nuts of choice
2 tsp Raw Cacao Nibs
Line a freezer proof tray with baking/parchment paper
Pour in the coconut yoghurt, and top with granola, goji berries, coconut flakes, crushed nuts and cacao nibs
Freeze for 30 minutes to over an hour, and snap into bite sized pieces. Will last in the freezer for a month, in an airtight container
Use any toppings you like; cacao, carob chips, fresh berries, banana, apple.....enjoy!
SKILL LEVEL: Beginner
YIELD: Makes A Tray Of Squares (16 Servings)
PREP: 10 mins
COOK: 45-50 mins
READY IN: 55 mins
1 Cup Gluten Free Flour
1 Tspn Salt
1/2 Cup Coconut Sugar
3/4 Cup Raw Cacao Powder
2 Vanilla Bean Pods
3/4 Cup Coconut Oil
4 Tbsn Ground LSA or Flax Meal
1/8 Cup Cold Water (a tiny bit more if needed)
1/2 cup vegan chocolate chips
Sift all dry ingredients into a large mixing bowl, then make a well and add the wet ingredients
Mix well, then add the chocolate chips, and stir gently
Pour into a non stick baking dish
Bake for 45-50 mins on 180C- use a bamboo stick, insert and if it comes out clean, it is ready
SKILL LEVEL: Easy