YIELD: 2 Servings PREP: 5 mins COOK: 5 mins READY IN: 10 mins Ingredients 1 cup fresh basil 1/2 cup coconut flesh (or 1/2 cup dried, soaked in water and drained) Juice from 1 lemon Olive oil, used to desired consistency Freshly ground black pepper 2 cup roasted sweet potato (you can use any leftover roasted veg you have as well) 2 zucchinis, spiralised and sprinkled with salt 1 cup mixed salad greens Instructions In a food processor or blender, process the basil, coconut, lemon juice and olive oil Taste and adjust to taste- add a pinch of salt if you like, pepper, more lemon juice or more basil Rinse zucchini pasta well, then massage the pesto into the noodles Toss with roasted sweet potato and salad greens COURSE: Salad...
YIELD: 2 cups (1 Servings)
PREP: 5 mins
COOK: 2 mins
READY IN: 7 mins
Pineapple, green tea, and turmeric are three of my fave anti-inflammatory foods- try them in this delicious smoothie, and feel fantastic!
Ingredients
1 coconut, flesh and water
1 cup green tea brewed and chilled
1 cup pineapple chopped roughly
1 tbsp goji berries
1/2 tsp turmeric fresh or ground
1/2 cup mango chopped
1 tsp chia seeds
1 tsp shredded coconut to serve
Instructions
Blend for 1 minute, top with extra goji berries and shredded coconut - slurp!
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: 1 Loaf (8-10 Servings) PREP: 10 mins COOK: 35-40 mins READY IN: 45 mins Ingredients 4 Over Ripe Bananas 2 Passionfruits 1/2 Cup Almond Milk 1/4 Cup Coconut Oil Melted 1/4 Cup Raw Coconut Sugar 1 Vanilla Bean Pod Scraped 2 Cups Wholemeal Flour (I haven't made this GF yet; but let me know if you do!) 1 1/2 Tsp Baking Powder 1 Cup Crushed Walnuts 1/4 Cup Whole Walnuts Instructions Preheat oven to 180ºC Line a non-stick loaf tin with baking paper In a blender, blend the bananas, passionfruit, almond milk, coconut oil, sugar and vanilla bean paste until smooth In a large bowl, sift the flour, baking powder and add the crushed walnuts Pour the wet mixture on top of the dry, and fold gently to combine Spoon into the loaf tin, sprinkle the...
YIELD: 6 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 1 Tbsp coconut oil 1 Large Red Onion diced 2 garlic cloves Minced 2 carrots diced 1 Can of Organic Chickpeas rinsed and drained 1 400 g Can of Crushed Tomatoes 2 Large Tomatoes Diced 3-4 cups filtered water 1 cup dry pasta- shells or macaroni Salt and Pepper to Taste juice from 2 lemons 1 cup Loosely Packed Basil Instructions Heat the coconut oil over a medium heat, and sauté the onions and garlic for 5-6 minutes, until cooked and fragrant Add carrots, chickpeas, canned and fresh tomatoes, water and pasta shells, along with some salt; bring to a gentle simmer, and cook over a low-medium heat for 4 hours. Alternatively you can use a standard pot and boil, then lower the heat and...
YIELD: Serves 2-4 (2-4 Servings) PREP: 10 mins COOK: 1 hr 15 mins READY IN: 1 hr 25 mins Ingredients 2 Tsp Coconut Oil 1 Zucchini Sliced Finely, lengthways with a mandoline 1 Medium Eggplant Sliced As Above 1 Medium Sweet Potato Sliced As Above 5 Large Tomatoes Diced 1 Cup Water 1/2 Cup Fresh Basil 1 Garlic Clove Minced Pinch of Coconut Sugar Pinch of Salt and Fresh Pepper Vegan Cheese or Choice (Optional) Or My Creamy Cashew Cheeze Sauce Instructions Pre-heat oven to 180ºC Line a Kitchenware Direct Terrine Dish with baking paper Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them Rinse well then heat a non-stick pan Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side...
