YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Creamier than your standard Bombay Potatoes, these work beautifully as a stand alone dish, served with lots of steamed greens, or as a side to Dhaal. You could also use sweet potatoes, or even pumpkin, and add peas for a burst of colour! Ingredients 1 tsp Yellow Mustard Seeds 1 tsp cumin seeds 1 tbsp coconut oil 1 large Brown Onion diced 2 cloves garlic minced 1 tbsp Ground Turmeric 1 tbsp garam masala 10 medium baby or kipfler potatoes cubed 400 ml coconut cream 400 ml crushed tomatoes 2 cups Baby Spinach Leaves Himalayan Rock Salt to taste Chopped Coriander to serve Instructions Heat a large pot over medium heat, and add the mustard and cumin seeds. Cook, stirring, for 30-60 seconds, until fragrant and...
YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 3 shallots 10 cloves garlic 2 stalks lemongrass (white part only) 1 inch ginger, peeled 1 inch galangal, peeled Zest of 1 kefir lime, or 1 lime 1 tsp coriander seeds, lightly toasted 1 tsp white pepper seeds, lightly toasted 5-10 Red 'Birds Eye' chillies (depending on how hot you like it) Juice of 1 lime 1 cup loosely packed coriander Soup 1 tsp coconut oil 1 large sweet potato, diced 1 cup broccoli florets 1 small eggplant, diced 1 zucchini, diced 1 400ml can coconut milk 5 cups water 1 tbsp madras curry powder 2 tsp raw coconut sugar 3 kefir lime leaves, torn 1 tsp turmeric 2 tsp vegetable stock 180g udon noodles 1 cup bean shoots Fresh coriander and chilli flakes to serve Instructions In a food processor or blender,...
YIELD: 2 Servings PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 250 g Organic Soba Noodles 4 small zucchinis, flowers attached 2 cup kale, stemmed and shredded finely 1 cup mixed cherry tomatoes 1 cup snow peas Dressing 1/4 cup good quality extra virgin olive oil 2 tbsp sesame oil 1 tsp pineapple vinegar (or apple cider vinegar) 1 tsp sea salt 1 tsp coconut sugar Juice of one lemon Juice of one orange Instructions Shake or whisk dressing ingredients in small jar or jug- set aside to let flavours infuse Bring a small saucepan of water to the boil, and blanch zucchinis, flowers and snow peas for 30 seconds Remove with a slotted spoon, and rinse under cold water to stop the cooking process Allow the water to...
YIELD: 2 Servings
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
1 cup Brown Rice cooked to packed instructions
2 cups homemade almond milk or alternative
1/2 tsp ground nutmeg
1 persimmon Quartered
1/2 cup Fresh Strawberries hulled
2 tbsp hemp seeds
2 tbsp Black Sesame Seeds
2 tbsp raw almonds
Instructions
In a small saucepan, heat the almond milk, rice, cinnamon quills and ground nutmeg
Simmer for 5-6 minutes or until gently heated
Ladle into bowls and top with fruit, hemp and sesame seeds
Serve immediately
CUISINE: Asian
COURSE: Breakfast
SKILL LEVEL: Beginner
I really wanted soup. Something soft and mushy – I’d spent three hours in the dentist’s chair earlier that day and I really wasn’t up to chewing a lot – but I’d had soup earlier that day, and the night before, and the lunchtime before that (#soupaddict)… so decided on a vegan ragu. Traditionally, ragu’s are meat based dishes, thick and with lots of herbs. I knew I could whip up a lentil version in a flash and it would be just as good – if not better – than it’s meaty counterpart. I roasted my cherry tomatoes, to help them retain their stunning colour and shape (as well as packing a punch in the flavour dept.). I used gluten...
