Thai Pumpkin Soup

April 23rd, 2015 Thai Pumpkin Soup The Autumn harvest of pumpkins are a plenty, this delicious nourishing soup with its subtle spices will have you going back for more! So quick and easy You will need 11/2 to 2 kg pumpkin any kind 1 large onion Small knob ginger 2-3 tablespoons red thai curry paste…

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Lettuce Cup Tacos with Slaw & Salsas

April 22nd, 2015 Lettuce Cup Tacos with Slaw & Salsas Eating well is an intuitive process. If you have been heavy on rich, high carb foods, your inner self will naturally request light, raw food. There’s no best style of eating, no good or bad food groups, only balance and honouring what your body &…

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Tofu Fried Rice

April 9th, 2015 Tofu Fried Rice Love this dish to use up all your veggies! Pre-cook one cup (per 2-3 people) brown rice then cool and refrigerate or use last night’s left-overs. In coconut oil, cook large cubes firm tofu until golden. Use a wok if possible. Set tofu aside. Sauté one onion, 3 garlic…

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Vegetarian Nachos with Goats Cheese

April 8th, 2015 Vegetarian Nachos with Goats Cheese 4 layers Corn chips with goats cheese cheddar Bean & Tofu Mexican sauce Toasted Corn & Avocado Salsa Mint & Lime Goats Yoghurt Layer 1 Buy the healthiest corn chips available from your health food store. We used spinach, tomato and beetroot corn chips for colour and…

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Raw Zucchini ‘Pasta’ with Sun-Dried Tomato Tapenade & Caponata

March 24th, 2015 Raw Zucchini ‘Pasta’ with Sun-Dried Tomato Tapenade & Caponata Fine grate 2 large zucchinis (or 1 zucchini per person) Blend 1/2 cup sun-dried tomato with 1 small garlic clove, handful fresh basil leaves, grind of black pepper & enough olive oil to make a paste (depends on how much oil your sun-dried…

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The Ultimate Healthy Salad Dressing

March 22nd, 2015 The Ultimate Healthy Salad Dressing A favourite of Mum’s! This recipe provides the incredible healing powers of Apple Cider Vinegar with low GI coconut sugar and good fats from olive oil. Mustard aids digestion and added to each meal will assist in weight reduction/balance. 1 cup coconut sugar 1 cup apple cider…

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Quinoa, Zucchini & Mushroom Fritters

March 17th, 2015 Quinoa, Zucchini & Mushroom Fritters Cook 3/4 cup quinoa in 11/2 cup water, bring to boil then simmer until water is absorbed (approx 20 mins), the mix in bowl with: Grate 1 large zucchini Chop 10 button mushrooms  1 x 150gram packet pecorino (sheeps milk cheese) small cube chopped 2 large garlic…

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Beetroot Lentil Salad

March 10th, 2015 Beetroot Lentil Salad 5 washed beetroot 150g French or green lentils 150g goats cheese 3 handfuls baby rocket leaves Place beetroot in roasting tray, add a dash of water, cover with foil & bake at 200•c for about an hour till cooked through. When cool peel & cut into wedges Gently simmer…

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Asian Style Slaw

Asian Style Slaw Shred 1/4 cabbage Grate 3 carrots Julienne 1 capsicum  Angle cut 1 continental cucumber Tear handful coriander leaves Mix and dress. Dressing – 1/4 cup rice wine vinegar or apple cider vinegar, 1 tbsp tamari, 1 long red chilli, grated knob ginger, 1 tbsp honey. Garnish with chopped tamari almonds (store-bought or…

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Tofu Burger with Satay Sauce

March 5th 2015 Tofu Burger with Satay Sauce Get in my belly! Vegans be doin’ it right! Marinate firm tofu squares in tamari, Apple cider vinegar, chilli, ginger & garlic for at least 10mins (overnight best). Bbq or grill. Locate the best burger bun with great ingredients – (we used gluten free, check out your…

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