YIELD: 4 Servings PREP: 50 mins COOK: 15 mins READY IN: 1 hr 5 mins Ingredients 4 cups Diced Pumpkin 1 tsp coconut oil 1/2 cup kale torn into bite sized pieces 1/2 cup almond meal 1 tbsp chia seeds 1 tbsp sesame seeds Salt and Pepper to Taste 1/2 tsp Cumin Powder 1/2 tsp Ground Turmeric Instructions Pre-heat oven to 200ºC Heat coconut oil in a large pan, and cook kale until crispy; about 5 minutes Bake pumpkin for 45-60 minutes or until tender When cool, process or blend pumpkin until smooth, then gently mix in almond meal, chia seeds and sesame seeds Stir in salt, pepper, chilli flakes, cumin and turmeric Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale Use...
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: 8-10 Servings PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 1 1/2 cups pecans 6 Medjool Dates Pitted 1 cup fresh blueberries 2 cups raw Cashews soaked overnight 4 mangoes flesh only 1/4 cup Orange Juice 1/4 cup Melted Coconut oil 1/2 cup coconut sugar or to taste Passionfruit Pulp to serve fresh berries to serve Instructions In a bleder, process the pecans and medjool dates until a 'dough' is formed. Press into a lined cake tin, and freeze for 10 minutes Remove the base, and top with the fresh blueberries. Set aside Blend the cashews, mangoes, orange juice, coconut oil and coconut sugar together. You may need to add a little water to help the mix blend. Pour on top of the base and blueberries, and freeze for 3-4 hours. Top with passionfruit...
YIELD: 4 Servings PREP: 2 hrs 0 min COOK: 15 mins READY IN: 2 hrs 15 mins Ingredients 250 g Tempeh sliced thinly 1/4 cup Nama Shoyu or soy sauce 1 tbsp Tamari 1/4 cup Tomato Sauce 1 tbsp Organic Safflower Oil Juice of 1/2 a Lemon 1/4 cup Flat Leafed Parsley chopped pinch of black pepper 1-2 tsp dried chilli flakes 1 pk tortillas (i used spinach!) 2 large cos lettuce leaves chopped roughly 1 medium Roma Tomato sliced 1/2 medium cucumber sliced thinly 1/2 small Carrot grated 1 tbsp sweet chilli sauce Instructions Marinade the tempeh in shoyu, tamari, tomato sauce, oil, lemon, parsley, pepper and chilli flakes for at least for two hours Drain the sauce off the tempeh with a slotted spoon, and fry in a non-stick pan for 4-6 minutes each side, until crispy Layer the wraps with sweet chilli sauce,...
YIELD: 14-18 pieces
PREP: 5 mins
COOK: 30 mins
READY IN: 35 mins
A quick, delicious and healthy snack!
Ingredients
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
Instructions
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!
COURSE: Snack
SKILL LEVEL: Beginner
