YIELD: 1 cup Ingredients 1 cup raw cashews soaked overnight 1-2 tbsp Good Quality Extra Virgin Olive Oil plus extra 2 garlic cloves 2 tbsp Freshly Squeezed Lemon Juice plus extra 1 tsp Himalayan Sea Salt 1 tsp Homemade Za'atar (see my recipe) Instructions Drain and rinse the cashews well and pop into your blender Add olive oil, garlic cloves, salt, and za'atar and process until smooth Add a splash of water and blend again. You can also add a probiotic if you wish. Spoon the cashew cheese into a nut milk bag, and squeeze out excess liquid Add to a bowl, cover with plastic wrap, and pop another bowl on top. Weight it down and press. Leave for up to two hours. Pour the cheese into a clean bowl, top...
YIELD: 6 Servings
PREP: 15 mins
COOK: 35 mins
READY IN: 50 mins
The perfect picnic salad!
Ingredients
2 cups butternut pumpkin, dicedroasted
1 cup cauliflower roasted
1 cup kale, shredded
500 g spelt spiral pasta or pasta of choice
1 tbsp Extra Virgin Olive Oil
1 tsp Ground Turmeric
Salt and Pepper to Taste
Freshly Squeezed Lemon Juice
Instructions
Cook pasta according to packet directions, adding the kale at the last minute, just lightly cooking it
Drain and rinse pasta under cool water and set aside
Toss pasta and kale well, and gently stir the pumpkin and cauliflower through
Top with olive oil, sprinkle with turmeric, season to taste and serve with a big squeeze of lemon juice
COURSE: Salad
SKILL LEVEL: Beginner
Using two simple and creamy spreads, this otherwise plain pumpkin tortilla morphs into something spectacular. A symphony of colour, golden pumpkin, passionate pink beetroot and vibrant greens… Try this Roasted Beet Dip (recipe a part of Kale and Beet Pizza) Try this Cashew Cheese (minus the Za’atar) or Peace Love and Vegetables Cashew Cheese YIELD: 4 Servings PREP: 5 mins COOK: 40 mins READY IN: 45 mins Ingredients 8 pumpkin wedges skin on or off 2 tbsp Extra Virgin Olive Oil 1 tsp Murray River Salt Flakes 1/2 -1 tsp Smoked Paprika Tortillas (try La Tortilleria Tortillas!) 1/2 cup Cashew Cheese homemade or bought 1/2 cup Roasted Beetroot Dip Fresh Greens Fresh Coriander Instructions Preheat your oven to 180ºC and line a baking tray with baking paper Drizzle the pumpkin wedges with olive oil and...
While trying to find low-gi and low fructose smoothie ingredient that was as creamy and filling as banana, I started playing around with sweet potato. Not only mildly sweet, but high in fibre, vitamin A, C, rich in beta-carotene and readily available for most of the year, it’s also a great banana alternative for those who find that banana is too mucous forming. From a Traditional Chinese Medicine perspective, (my preferred modality) banana’s are very damp and form mucous in the body (along with a number of other foods). Sweet Potato, while being cooling, helps to tonify the ‘Yin’ and aid in liver function. Could this be the banana alternative I’ve been waiting for? Bright, golden hues, with a stunning...
YIELD: 20 dumplings PREP: 15 mins COOK: 15 mins READY IN: 30 mins Light and spicy vegetables, stuffed inside chewy wonton wrappers...and cooked to moorish perfection. You can steam the dumplings, or fry in a non stick frying pan with a small amount of sesame oil. Ingredients 1 Brown Onion chopped 2 Large Potatoes peeled and chopped 1 Carrot peeled and chopped 1/3 cup Green Beans chopped 1 Small Chilli 1/4 tsp Ground Turmeric 1 tbsp Tamari 1 tsp Himalayan Sea Salt 1 pk wonton or dumpling wrappers Instructions In a large non-stick pan, sauté the chopped onions in a small amount of olive or sesame oil. Set aside. Steam the potatoes and carrots until just tender, add them to your blender or food processor with the green beans, chilli, turmeric and salt. Pulse ingredients together and...
