YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tsp coconut oil 1 onion, diced 2 cup sweet potato 1 large zucchini, diced 2 celery stalks, finely sliced 1 cup roma tomatoes, diced 6 cups purified water 2 cups kale, shredded 1 cup parsley, chopped 1 cloves of garlic, minced 1/2 inch ginger, grated 1 tsp turmeric powder 1 tbsp miso paste Juice of 1 lemon Instructions Heat coconut oil in a large pot, and sauté onion until soft Add sweet potato, zucchini, celery, tomatoes and water Bring to a boil, then simmer for 20 minutes, or until sweet potato is tender Add kale, parsley, garlic, ginger and turmeric powder and stir gently Take soup off the heat and leave to sit for 10 minutes Add miso paste and lemon juice,...
YIELD: 2 Servings PREP: 5 mins COOK: 45 mins READY IN: 50 mins Ingredients 2 cups pumpkin, cubed 2 eggplants 2 zucchinis 1 spanish onion, sliced finely 1 cup cherry tomatoes, quartered 2 cups baby Spinach Leaves Dressing Juice 1 lemon 3 tbsp good quality extra virgin olive oil 1 garlic clove, minced Salt and pepper to taste Instructions Preheat oven to 200ºC Arrange the pumpkin on a baking tray, prick the eggplant and zucchini with a fork, and bake for 45-60 minutes, until the pumpkin is tender, and the eggplants and zucchinis are soft inside When they are cool enough to handle, slice them down the middle and scoop out the flesh Roughly chop the cooked eggplant and zucchini and set aside In a large bowl, mix the sliced onion, cherry...
YIELD: 2 Servings
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Ingredients
1 beetroot, peeled and cubed (optional- bake in foil for 45 minutes at 180C)
2 cups mixed baby greens, rinsed and drained
1 cups rocket leaves, rinsed and drained
1 large cucumber, sliced thinly
1 pomegranate, de-seeded
Juice of half a lemon
2 tbsp good-quality olive oil
Scant tsp of chilli flakes
Small pinch of salt
Instructions
In a bowl, whisk the lemon, olive oil, chilli flakes and salt
Toss salad ingredients together and drizzle with the dressing
Eat up the anti-ageing goodness!!!
COURSE: Salad
SKILL LEVEL: Beginner
YIELD: 12 Servings COOK: 10 mins Ingredients 1/2 Cup Sunflower Seeds 1/2 Cup Pumpkin Seeds 1/4 Cup Almonds 1/2 Cup Sesame Seeds 1/4 Cup Tahini 2 Tbsn Agave A Mixture of Mesquite, Lucuma, Maca & Cacao Powder 1/4 Cup Chia Seeds Small Amount of Water Extra Sesame Seeds Instructions In a high powered blender, whiz the seeds and nuts until it becomes a fine meal With the blades spinning, slowly pour in the tahini and agave Add the mesquite, lucuma, maca and cacao (any amount you have is fine-mix and match!) Check the mix, and add the water if needed By hand, stir in the chia seeds and leave to sit for 10 minutes Roll into small balls and coat with the extra sesame seeds Refrigerate and enjoy COURSE: Breakfast...
