Ingredients (makes approximately 5 servings) 1 cup hulled buckwheat 1/2 cup coconut flakes 1/4 cup raw almonds 1/4 cup almond meal 2 Tbsp sunflower seeds 2 Tbsp pepitas 1 tsp cinnamon 1/4 cup virgin coconut oil 1/4 cup maple syrup 1/2 tsp vanilla extract 1/4 tsp … [Read more...]
Cauliflower Rice & Turmeric Pilaf
Ingredients (serves 4 as a side) 1 Tbsp ghee or coconut oil 1 large brown onion, diced 3 bruised cardamom pods, bruised 3 shards cassia bark 1/2 tsp cumin seeds 1/2 medium cauliflower (about 700 g), roughly grated (use a food processor if possible) 1 cm piece of fresh … [Read more...]
Green and Purple Smoothies
Notes To make a nutritious smoothie, you should use the freshest, best quality produce you can get your hands on- even better if it’s organic! Be sure to carefully wash all the ingredients before adding them to the blender. These smoothies are meant to be made in a high-powered blender. If you … [Read more...]
Buckwheat Crepes
Ingredients (makes 10) 4 large eggs 1 cup milk (substitute almond milk) pinch salt 110 g (2/3 cup) buckwheat flour 2 Tbsp butter (substitute coconut oil) see below for a variety of sweet & savoury serving suggestions Method Whisk eggs with milk and a pinch of salt in a … [Read more...]
Organic Tempeh Stir Fry
Ingredients (serves 3 – 4) 2 Tbsp coconut oil 300 g organic tempeh, halved horizontally to create 2 thin slabs, each cut into 8 rectangular pieces 1 medium red onion, peeled & cut into eighths 2 cloves garlic, chopped 2 cm piece ginger, grated 1 stalk lemongrass, trimmed, … [Read more...]
Mushroom Herb Omelette
Ingredients (serves 1) 2 tsp olive oil 1 small garlic clove, finely chopped 4 Swiss brown or white mushrooms, thinly sliced 3 sprigs thyme, leaves picked good pinch sea salt 1 x 70 g organic egg 1 x 70 g oranic egg white 1 tsp finely chopped flat leaf parsley sea salt … [Read more...]
Bircher Muesli
Ingredients (serves 4 – 6) 2 medium sized sweet apples (such as pink lady) 2 Tbsp lemon juice ½ cup natural yoghurt (or substitute with an equal amount of water for dairy free version) 2 cups organic rolled oats (use the finest oats you can- this will make the muesli creamier) 2 … [Read more...]
Pumpkin & Red Lentil Soup with Dukkah
Ingredients (serves 4) 1 Tbsp coconut oil 2 onions, peeled, halved & thinly sliced 3 cm piece ginger, grated 3 cloves garlic, finely chopped ½ tsp cinnamon powder ½ tsp ground coriander 1 tsp ground cumin 1 cup split red lentils 800g jap pumpkin, peeled, seeded & … [Read more...]
Red Velvet Cake
Ingredients (makes a 20 cm round cake) 2/3 cup / 100 g coconut oil, plus extra to grease 125 ml agave nectar 100 g 70 % dark chocolate, finely chopped 2 cups / 250 g raw grated beetroot 7 x 60 g pastured eggs, lightly beaten 250 ml coconut milk 1 1/2 cups / 180 g coconut … [Read more...]
Roast Pumpkin Salad with Mustard, Currants & Herbs
Ingredients (serves 6 as a side) 2 kg jap pumpkin (½ large pumpkin), cleaned, seeded & cut in 3 cm wide pieces (see photograph) 3 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar 3 Tbsp seeded mustard 3 Tbsp currants 2 cups wild rocket 2 cups coriander, mint, parsley … [Read more...]
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