Truly one of the most versatile vegetables; cauliflower can be made into mash, rice, salad, ‘steaks’, and added to pretty much anything thanks to its versatile flavour and perfect texture. But purists out there will agree with me; cauliflower in soup is the bee’s knees. Roasting the vegetables gives it a depth of flavour and texture that creates a heartiness that just boiling the vegetables doesn’t create; so roast away dear friends. And then blend! YIELD: 4 Servings PREP: 10 mins COOK: 50 mins READY IN: 60 mins Ingredients 2 tbsp Extra Virgin Olive Oil 4 Large Potatoes peeled and cubed 1/2 Head Cauliflower broken into florets 1 Brown Onion peeled and quartered 1 1/2 cups Boiling Water 1 tbsp Freshly Squeezed Lemon Juice Salt and Pepper to Taste Instructions Pre-heat your oven...
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: 2 cups (2 Servings)
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Ingredients
2 x 330ml Natural Raw C Coconut Water cartons
4 large scoops of coconut sorbet (recipe in Sweet Essentials) or ice cream of choice
1/2 cup smashed blueberries
Instructions
Pour chilled Natural Raw C Coconut Water into two glasses
Float the scoops of coconut sorbet on the top, and smash the blueberries roughly with a spoon
Gently add the blueberries onto the ice cream, ensuring to pour the juice on top as well. Serve immediately
COURSE: Drinks
SKILL LEVEL: Beginner
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: 12 slices (12 Servings) PREP: 5 mins COOK: 45 mins READY IN: 50 mins Seriously, is there anything better than Peanut Butter and Chocolate? Served with my most delicious frosting EVER and it's a match made in flavour heaven; the dark, rich bitterness of the cacao beans, the creamy, smooth, thick peanut butter that gets stuck in every crevice of your mouth.. Ingredients 240 g Vegan Margarine OR 200g coconut oil OR 240g light olive oil 4 chia eggs (1tbsp chia seeds soaked in 3tbsp water = 1 egg) 200 g Almond or Oat milk 150 g coconut sugar 240 g self raising gluten free flour 70 g raw cacao powder 2 tsp gluten free baking powder 4 tbsp smooth peanut butter OR other nut butter of choice Instructions Preheat oven to 180ºC. Line...
