Green Salad Dressing
120ml olive oil 1 cup fresh herbs e.g. coriander, basil 1 clove garlic 10 cashew nuts 1-2 Tbsp yogurt 1cm chopped ginger Juice of 2 limes Chopped chili Salt and pepper to taste Vegan dairy free alternative: ½ avo, peeled and pitted ¼ cup tahini 1/3 cup olive oil 1/3 cup water 2 tbsp apple […]
Beetroot Quinoa Pilaf Topped with Turmeric Roasted Chickpeas and Arugula Leaves
Makes 300 ml Ingredients: Greens from 4-5 beetroots 1x 400g tin chickpeas, drained 1t turmeric Salt, to taste Black pepper, to taste 2 cloves garlic, peeled and chopped 2T caraway seeds, lightly crushed 4-5 beetroots, roasted in olive oil in oven and cubed 3 cups white quinoa, cooked 100g arugula, washed and dried, for garnish […]
Low-Carb Crispy Flax Crackers
Serves 10 to 12 Ingredients: 200g sunflower seeds 60g flaxseeds 100g sesame seeds 45ml psyllium husk Pinch of salt 500 ml water Method: Preheat the oven to 160 degrees Celsius. Mix all ingredients in a large bowl and allow them to swell for 10 minutes. On a baking sheet, spread the mixture evenly onto silicone […]
Christmas Spinach Salad
Serves 4 Ingredients: 300g baby spinach 2 avos, peeled a pitted 200g strawberries 100g chevin goat’s cheese 100g peanut brittle Balsamic glaze, to taste Method: Wash spinach leaves and place into a serving bowl or on a platter. Cut the avo into cubes and layer on the spinach. Hull ad halve the strawberries and place […]
Pickled Cauliflower and Broccoli Salad
Serves 4 Ingredients: 3 ½ cups cauliflower florets 3 ½ cups broccoli florets 1 avocado, peeled and pitted ¼ cup cranberries, dried ¼ cup pumpkin seeds, toasted 1 tablespoon olive oil salt to taste Pepper to taste For pickling: 1 cup apple cidered vinegar ¼ cup water Optional: 1 tablespoon honey Method: Lightly steam cauliflower […]
Fig and Cocoa Bites
Ingredients: 2 cups roasted figs, cooled 1 ½ cups cashew nuts 3 tablespoons desiccated coconut and more to coat 1 teaspoon vanilla essence 1 tablespoon honey 2 tablespoons cocoa powder ½ teaspoon salt Method: Blend all ingredients in a food processor. Roll into balls and coat with a little extra coconut.
Rocket and Raspberry Salad
Serves 4 to 6 Ingredients: For the vinaigrette 1 tsp turmeric ½ tsp chopped garlic 6 tablespoons olive oil ½ large orange 1 tablespoon honey 1 ½ tablespoons balsamic vinegar 1 tsp Dijon mustard Salt to taste Pepper to taste For the salad 4 cups fresh baby rocket ¾ cup blueberries ¾ cup fresh raspberries […]
Raw Pecan Nut Brownie topped with Chia Raspberry Jam
Serves 4 Ingredients: 1 cup pecan nuts 1 cup dates, pitted 5 tablespoons raw cocoa powder 4 tablespoons coconut, shredded 2 tablespoons honey ¼ tsp salt 2 tablespoons raspberry jam (see chia raspberry jam recipe) 5 fresh mint leaves Method: Place the pecan nuts in a food processor and combine until crumbly. Add the dates […]
Raspberry Chia Jam
Ingredients 250g raspberries, fresh or frozen 1 tablespoon chia seeds Optional: honey or xylitol for extra sweetness Method: Place the raspberries in a small saucepan and heat gently. Once the berries start to fall apart, stir in chia seeds. Remove from heat. Allow to cool. After tasting, add honey or xylitol if you want to. […]
Goji Berry and Cocoa Granola
Makes 250g 100g rolled oats, gluten free 70g raw flaked almonds 4 tablespoons coconut flakes 4 teaspoons raw honey 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 50g coconut oil 1 tablespoon cocoa 50g goji berries Preheat oven to 180°C. Mix all ingredients together, except cocoa and goji berries. Place mixture on baking tray, […]
