Lemon and Fennel Salmon
Serves: 1 ½ fennel bulb120-150g salmon fillet1 teaspoon olive oil1 lemon1 teaspoon fresh thyme, choppedSalt and Pepper 1. Heat the oven to 200℃. 2. Prepare an oven tray lined with greaseproof paper. 3. Slice the fennel bulb into thin strips and lay them in the centre of the oven tray. Place the salmon fillet, skin […]
Broccoli cauli and fennel salad
Ingredients:2 cups broccoli (stalks and florets)2 cups cauliflower (stalks and florets)½ avocado Dressing1 tablespoon wholegrain mustard3 tablespoons lemon juice3 tablespoons olive oil1 teaspoon honey2 tablespoon chopped dill / fennel frondsPinch of salt Roughly cut the broccoli and cauliflower into florent and add them to the bowl of a food processor. Pulse until they are chopped […]
A Delicious and Powerful Salad
Ingredients for salad: 2 cups baby spinach 2 cups red cabbage, shredded ½ red onion, thinly sliced 1 apple, chopped into small pieces 1 cup fresh or frozen blueberries ½ cup macadamia nuts, halved, slightly roasted 2 Tbsp sunflower and pumpkin seeds, roasted Ingredients for dressing: ½ cup olive oil ¼ cup apple cider vinegar […]
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 […]
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 […]
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 […]
Jewelled Beetroot Slaw
Serves 8 8 small beetroots ½ medium white cabbage, thinly sliced (about 4 cups) Dressing ½ cup apple cider vinegar 2T Dijon Mustad Grated peel of 2 oranges 2T Honey ½ cup Oil Salt and pepper 2t caraway seeds Dressing Whisk together the apple cider vinegar, Dijon mustard, grated orange peel and honey in a […]
Warm Winter Root Salad
Serves 4 to 6 Ingredients: For the roasted Brussels sprouts; 3 Tbs. olive oil 3 cups Brussels sprouts, ends trimmed, yellow leaves removed Salt, to taste For the roasted butternut squash: 2 Tbs. olive oil 3 ½ cups butternut squash, peeled, seeded and cut into 2cm squares 2 Tbs. honey ½ Tbs. cumin ½ tsp. […]
Warm Kale and Mushroom Salad
6 cups thinly sliced kale, tough stems removed 2T coconut oil ½ cup chopped onion 1 ½ cups sliced button mushrooms 2T apple cider vinegar 2T whole-grain mustard Salt and pepper to taste Place coconut oil in pan and cook, stirring for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. […]
Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño
YIELD 4–6 servings Total Time: 45 minutes INGREDIENTS 1 head cauliflower, quartered, cored, and cut into bite-size florets 3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and freshly cracked pepper 1 lemon 1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped 1 tablespoon capers 1 jalapeño, seeded and thinly […]
Roasted Brussels Sprouts Miso Sesame Glaze
Makes 3 to 4 servings 4 cups Roasted Brussels Sprouts 120ml Tamari – Non-GMO, Gluten-Free Soya Sauce 1T Sesame Seeds 30ml Grapeseed Oil (More stable/ Olive Oil 1 Pinch Kosher Salt 1 Pinch ground Black Pepper Preheat oven to 200 Degrees Celsius Toss together ingredients in large mixing bowl. Transfer mixture to baking sheet and […]
Raw Spinach and Red Cabbage Salad
Serves 4 to 6 Ingredients 2 cups baby spinach, washed 2 red peppers, deseeded 1 large carrot, peeled 3 baby marrows 1 cup red cabbage, thinly sliced Juice of 1 lemon 3 tablespoons sesame seeds 1 tablespoon cashew nuts, chopped Dressing 1 carrot, peeled and roughly chopped ¼ onion, peeled and roughly chopped 1 tablespoon […]
Oriental Red Cabbage
Serves 4 to 6 Ingredients 1 medium to large red cabbage 1 Tbs. macadamia oil (or any other oil of choice) 1 Tbs. garlic, chopped 1 tsp. sea salt 1 tsp. black pepper 1/3 cup balsamic vinegar ¼ cup tarami sauce 1 Tbs. cumin Garish Method Preheat the oven to 220 degrees Celsius Slice the cabbage […]
Healthy Coleslaw Recipe with Toasted Almonds
Serves 2 Prep Time 30 mins (240kcal, 30g CHO, 12gP. 10.7g Fat) 1/3 cup almonds, raw 1 cup flat-leaf parsley leaves and stems 250g green or red cabbage 2 carrots 4T Dijon mustard 2t maple syrup 4T apple cider vinegar, unpasteurized ¼ cup plain, low-fat, organic yoghurt 2 pinches seas salt 2 pinches ground black […]
Detox Salad
Serves 2 Prep time: 15 minutes 1/8 red cabbage, shredded 1.8 white cabbage, shredded 1 carrot, grated 225g broccoli florets, steamed 25g baby spinach or rocket 4 tbsp walnuts 50g spring onions, chopped ½ avocado, sliced 75g fennel, sliced 4 tbsp roughly chopped parsley 2 tbsp mixed raw seeds ½ pear, cored and sliced (optional) […]
Butternut and Spinach Salad
Serves 2 For the salad: 1 ½ cup roasted butternut, in cubes 100 to 150g baby spinach leaves 1 avocado chopped ¼ red cabbage, shredded ¼ cup coconut flakes, lightly toasted 2T pumpkin and sunflower seeds, lightly toasted For the dressing: 120ml olive oil1 cup fresh coriander and basil1 garlic cloves10 cashew nuts1 Tbs. coconut yoghurt […]
Broccoli and Brussels Sprouts Salad
Serves 4 For the salad: 1.5 cups broccoli spears, shredded ¾ cups red cabbage, shredded ½ cup red onions, thinly sliced 1 cup brussels sprouts, finely shredded 1 cup baby spinach leaves ½ cup pomegranate rubies For the dressing: 4t Dijon mustard 6T apple cider vinegar 4t honey 6t olive oil 3t chia seeds ½ […]
Asian Salad
Makes 10 servings (1 serving ≈ ½ to ¾ cup) Salad: 1 medium head cabbage, end cut off & cut into quarters 240g bean sprouts 1 small radish, peeled & sliced into thin pieces 1 bunch spring onions, thinly sliced, dark green ends discarded 1 large red bell pepper, cut in half & sliced very thin […]
Asparagus and Radish Salad
INGREDIENTS: 1 bag rocket and baby spinach leaves 1 bunch asparagus 4 radishes ½ cup peas, fresh or frozen (thawed) 2 springs mint, thinly sliced Dressing 3 Tbs extra-virgin, cold-pressed, preferably organic olive oil ½ lemon, juiced 1 clove garlic, crushed or minced 2 Tbs Dijon mustard 1/2t sea salt 2 sprigs fresh dill, finely […]
Raw Broccoli Treat
Ingredients: 1 large broccoli finely chopped 5 baby marrow finely chopped ½ red onion finely chopped and marinated in apple cider vinegar for 30 min 6 fresh dates chopped 1 round feta cheese use goat’s 50 g almonds flaked and roasted handful of pumpkin seeds roasted Olive oil to dress the salad Method Prepare […]
Winter spinach, shitake and quinoa nutty salad
This salad served hot or cold has a powerhouse of nutrients designed to boost your mood. Quinoa is an awesome vegan protein source (providing the 9 essential amino acids we need) and is a gluten free complex carbohydrate with fuel for the brain. The B Vitamins, iron and selenium found in Mushrooms and spinach helps […]
Detox Vegetable Tower
Ingredients: 1 medium beet, steamed 1 whole cauliflower head, boiled 5 Lacinato kale leaves ½ cup of mustard greens, lightly steamed 1 bunch of arugula or dandelion leaves if available ½ avocado Sauce: ½ avocado 1 tablespoon apple cider vinegar ¼ cup parsley leaves ¼ cupgreen tea Sea salt, pepper and turmeric to taste Preparation: […]
Steamed Vegetables with Quinoa and Avocado
Ingredients: 1 bunch asparagus 1 cup of Brussels sprouts 2 cups quinoa, cooked ½ avocado, seeded and cubed 1 tablespoon raw apple cider ½ cup cilantro ½ teaspoon turmeric powder ¼ teaspoon paprika Pinch of pepper Preparation: 1. Steam asparagus and Brussels sprouts until tender. 2. In a bowl mix quinoa, avocado, apple cider, cilantro […]
