Red lentils, humus and raw coleslaw with home-made flaxseed cracker

Red lentils, humus and raw coleslaw with home-made flaxseed cracker

Red lentils:

1 cup of masoor dal red lentils 

1 cup of pumpkin 

2 cups of water 

1 tomato 

1/2 tsp of cumin 

1/2 tsp mustard seeds 

1/2 coriander powder or 1 cup fresh coriander 

Humus:

1 ½ cups of chickpeas (soaked overnight or 2 days), you can change your beans to cannellini, lima or navy beans to add some variety

large knob grated ginger

½ cup tahini

rind of lemon

fresh herbs: coriander, chives, rocket also garlic infuse olive oil is optional 

Raw coleslaw:

1/2 cup of cucumber, 1/2 cup of red/white cabbage, 1/2 cup of shredded carrots, dressing is 1/2 cup of soaked cashew, 1/2 cup rice milk, 1 tbs of nut spread and half lemon 

Garnished with shredded beetroot, rockets and sesame seeds, 

Flaxseed crackers

Kale salad with pickled fennel

Kale salad with pickled fennel 

2 cups of gently steamed kale 

2 tbs of pickled fennel or cabbage 

1/2 beetroot 

1/2 cucumber 

Dressing half lemon, garlic infused olive oil, black sesame seeds and salt

Serve with rice cakes and homemade dip I have made cannellini dip 

Very refreshing on hot day ..

Kale salad with black sesame seed

Kale salad with black sesame seed 

1 cup of Steamed kale

1 cup of loose green leafy veg (rocket spinach or any greens you may have)

1/2 grated beetroot 

1 tbs of black sesame seeds 

Dressing: 

2 tbs of cashew butter or make your own from cashews( soaked 1 cup of cashews then blend in 1/4 cup of rice milk)

1/2 tsp of garlic infused olive oil 

1/4 tsp tamari

1 desert spoon of rice milk 

1 freshly squeezed lemon

All mixed in food processor 

Served with brown rice bread and humus. Optional you can add grilled chicken, chickpeas, lentils or walnuts

Sweet cauliflower red lentils with fresh green leafy veggies

Sweet cauliflower red lentils with fresh green leafy veg

1 tbs fennel seeds

1 tbs mustered seeds

1 tbs finely chopped ginger 

1/2 spoon good quality salt

1/2 spoon coriander powder

1/2 cup red lentil 

1/2 cup shredded pumpkin

1/2cup shredded carrots 

1 cup cauliflower cut to smaller pieces 

4 tbs coconut oil 

1 handful of Spinach or kale optional 

Heat up coconut oil add fennel and mustard seeds, cooked until they start popping add coriander and ginger cook for 5 min. Add pumpkin, carrots, cauliflower, salt and lentils. Add 4 cups of water cook until lentils tender on low heat approximately 15min with the lid on. Add green leafy veg last 5 min of cooking.

Serve with sauerkraut or homemade pickles or what ever you like

Gado Gado ala fridge left overs

Gado Gado ala fridge left overs 

2 cups of Baked pumpkin and sweet potato
Green salad with spinach, cucumber, red cabbage and 5min wok fried snow peas, cauliflower and carrots 

Handful of Black bean noodles

Boiled egg

2 cups of Roasted pumpkin

1/2 cup macadamia and 1/2 cup of chickpeas dip all mix together 

Home made satay sauce (2 tbs of ABC spread, 1/2 tsp tamari, 1 cup of fresh coriander, 1/2 tsp of garlic infused olive oil, 1/2 cup rice milk or almond milk blend all together in food processor

Try to be creative and experiment with what you have in fridge ….

Dal with mango sauce

Warming Dal with mango sauce 

Falafels from health-food shops plus delicious dip

Falafels from health-food shops plus delicious dip

It is better to add roasted pumpkin and sweet potato to make it moist, salad is just what ever is in your fridge, you always need green leafy veg!!!

Mount Zero Falafels 

Tahini dip for falafels

2 large tomato

2 small cloves of garlic 

1/2 spoon tamari

1/4 cup of rice milk 

2 desert spoon of almond spread

2 desert spoons of tahini

Garden salad with shredded beet root, carrots, cucumber and rocket 

Surprise me salad

Surprise me salad

What is in my fridge and pantry, it is great to follow new recipe however they should only be a guide for you to learn how to combine foods well. Ultimately we won’t always have everything to make that perfect dish, so this recipe is made up on the spot today for 15 people be creative, love your cooking!!!

Cashews, Rice milk, Tamari, olive oil, Black bean noodles, honey and chickpeas 

Carrots, Eggplant, Cucumber, Apples, Cabbage, Snow peas, Beetroot and lemon 

It is simple lets try, roasted cabbage with olive oil and salt/pepper for 30min (180C) in oven. Nice sweet taste. Salad is made of beetroot, carrots, apples, cucumber, snow peas and chickpeas. Again ratios are up to you feel free to experiment. Cashew lemon dressing is made of 2 cups of soaked cashews, 1 lemon, 1/2 cup of rice milk you can add date or rice syrup if you like. Eggplant roasted in oven (180C) with olive oil and salt adding tahini/honey dressing on top for the last 10 min of baking. Serve with some green leafy get and sprouts if you have them anything is optional.

Trust your own instinct !!!!!

Cherry Cake

Cherry lemon quinoa slice

2 cups (200g) quinoa flakes

1/2 cup (70g) fine brown rice flour

1/2 cup (45g) shredded coconut 

2 tsp ground cinnamon

1 tsp gluten-free baking powder

a good pinch fine sea salt

1/3 cup (80ml) virgin coconut oil

1/2-2/3 cup (125ml-160ml) runny honey 

3 large free-range eggs

The finely grated zest 1 lemon

1 cup (125g) cherries (you can use blueberries), fresh or locally grown frozen ones

Preheat oven to 160C/ 320F. Grease or line a 28 x 18cm slice tin with baking paper, extending up and over the sides by a centimeter or two. Combine dry ingredients in a large bowl, mixing well to combine. Heat coconut oil and honey in a small saucepan over medium heat, stirring until melted. Pour into dry ingredients and mix until just combined. Add eggs and zest and mix well. Fold through blueberries at the last second then transfer mixture to the slice tin, pressing down with the back of a spoon to even it out. Bake for 20-25 minutes or until golden around the edges and firm to the touch in the centre. Remove from the oven and set aside to cool before slicing. Will store airtight for 2-3 days, or in the fridge for 4 days…

Summer Plum cake

Summer Plum cake 

8 plums cut in in small pieces

1/2 cup of dry currants or raisins

1 cup of almond/pecan meal

1 cup of rice/millet/quinoa flakes

3 eggs

3 tbsp of coconut oil 

1/4 cup of rice milk 

1 spoon of baking powder 

1 spoon cinnamon

Pinch of salt 

Mix everything well in mixing bowel and cooked in baking tray for 30 min in 180C 

You can use the same recipe with different fruit which is in season for extra sweetness use honey or dates. 

So tasty!!!!!!!

Coconut bars

Coconut Bars

Wholesome delicious snacking option, great for lunch-boxes!

2 eggs

1 cup coconut milk

6 Tbs coconut oil

3/4 cup soaked dates

1/2 cup blanched almond flour (almond meal)

1 Tbsp vanilla extract

1 Tbsp coconut flour
(if don’t have add extra 2 Tbsp almond meal)

1/1/2 cup unsweetened shredded coconut

1/4 tsp celtic sea salt

Mix eggs, coconut milk, soaked dates, vanilla in a food processor. Pulse in almond flour, coconut flour, shredded coconut and salt. Transfer ingredients into an 8×8 inch baking dish. Bake for at 180C for 30 min. Cool for 30 mins, then refrigerate. Serve chilled.

Raw Snickers Wild berry fudge

Raw Snickers Wild Berry fudge 

7 tbsp organic extra virgin cold pressed coconut oil 

4 tbsp organic raw cacao powder 

2 tbsp raw organic honey or 3 tbsp organic maple syrup (make sure you choose a good quality one as it makes difference to the flavour!) 

1 cup raw nuts (I like half cashew and half almond) crushed (keep it crunchy!) 

2 teaspoon of organic vanilla extract or paste 

1 cup of fresh blackberries or frozen blueberries 

3 pinch of good quality Celtic sea salt or Himalayan salt 

Mix everything in a bowel (you don’t have to melt the coconut oil) and lay them out in a container with non sticking cooking sheet or put them into cute shaped silicon ice cube maker, rest them in freezer for 20 min

Coconut Cherry bars

Coconut Cherry bars

2 cups of cherries, you can also use blueberries or strawberries 

¼ cup honey (optional I don’t use it fruit is sweet enough)

¼ cup of coconut oil 

1 cup of cashews or sunflowers seed (presoaked in hot water)

Added all together in food processor, store in the freezer.

Kale and pumpkin seed pesto

Kale and pumpkin seed pesto

I like to use the leaves and stalks of coriander in my pesto, just chop up the stalks a little. By all means, use just the leaves if preferred. I’ve only come across white miso that’s made with rice, but some miso pastes are fermented with wheat or barley, so double-check the ingredients if you are gluten-free.

1 bunch of kale (approx 250-300g), washed well, spun dry and hard stems removed

2 cloves garlic, peeled

1 cup  lightly toasted pumpkin (pepita) seeds

1 cup of loosely packed coriander (cilantro) leaves and stalks, chopped

1-2 green chillies, seeded and roughly chopped, optional

3/4 cup extra virgin olive oil

2 tbs fresh lemon juice (about 1/2 lemon)

1 tbs white miso (gluten-free)

sea salt and freshly ground black pepper, to taste

Place kale, garlic, pumpkin seeds, coriander and green chillies, if using, into a food processor. Pulse until finely chopped, you may need to stop it occasionally to scrape down the sides or move things around a little to get it all going. With the motor still running, drizzle in the olive oil in a steady stream. Lastly add the lemon juice and miso, give it one final whiz, taste and season with sea salt and black pepper. If not using straight away pack into a clean glass jar, cover with a thin film of olive oil and store in the fridge for up to 1 week.

Healthy Snacks choices for your picnic

Healthy picnic 

Turmeric Chai tea: you can buy it or add some turmeric into your ordinary chai, serve with bon soy and honey (optional)

Roasted pumpkin dip: 2 cups of roasted pumpkin, 1 cup of cooked chickpeas, 1 cup of macadamia nuts, 1/2 tsp of garlic infuse oil and rind of salt serve with raw carrots or cucumber 

Avocado moose: 1 avocado, 1 tbs of cocoa powder, 2 dates, 1/4 cup of rice milk

Fresh fruit: what ever is in season, play with it 

Avocado dips

Avocado dip for roasted veggies

1 avocado

3 dates (soaked in hot water for 10min)

1/2 cup of rice milk

2 spoons of tahini

Pinch of sea salt

Add all ingredients into food processor and blend until smooth. Best enjoyed with your favourite roast veggies!! Store leftover dip in fridge.

Life changing bread

The Life-Changing Loaf of Bread

1 cup/135g sunflower seeds

1/2 cup/90g flax seeds

1/2 cup/65g hazelnuts or almonds or any
other nut you enjoy

1 1/2 cups / 145g rolled oats (for gluten free

option use quinoa or millet flakes)

2 Tbsp chia seeds

4 Tbsp psyllium seed husks (3 Tbsp if using psyllium husk powder)

1 tsp fine grain sea salt (add 1/2 tsp. if using coarse salt)

1 Tbsp maple syrup (for sugar-free diets,
use a pinch of stevia)

3 Tbsp melted coconut oil or ghee

1 1/2 cups/350ml water

If you like to make a fruit loaf add 1/2 cup of

chopped up dates and cranberries

In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. Preheat oven to 350°C / 175°C. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!