YIELD: 2-4 Servings PREP: 5 mins COOK: 20 mins READY IN: 25 mins Ingredients 1/2 Head of Broccoli Chopped 1/2 head of cauliflower, choppedchopped 3 cloves of garlic Minced 1/2 cup celeriac optional 2 cans cans of cannellini beans drained and rinsed Large handful of kale or spinach Chilli flakes 1 tsp Herbamare (vegie spice) 250gms of gluten free gnocchi Fresh parsley Ground pepper Instructions Boil the broccoli, cauliflower and celeriac for about 15 minutes until tender Add the minced garlic Pour into blender or use a bar mix, adding a can of cannelini beans (this will thicken it!) Blend until smooth Return to heat and add torn kale or spinach leaves, another can of cannellini beans and season with salt and pepper. Add chilli flakes, vegie stock to taste, basil and fresh parsley Add...
YIELD: 4 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins A simple stew with a smoky kick! Serve with fresh sourdough and a lime wedge Ingredients 1 tbsp coconut oil 2 garlic cloves crushed 1 large Spanish Onion thinly sliced 1 tsp Dried Oregano 1 tsp Smoked Paprika 1 tsp Ancho Chilli flakes (or red chilli flakes) 2 cups Diced Pumpkin 400g tin organic red kidney beans rinsed and drained 2 cups water Himalayan Sea Salt to taste 1/2 cup Green Beans trimmed and chopped into 1 cm pieces coconut yoghurt to serve shredded red cabbage to serve Instructions In a large pot, heat the coconut oil, and cook the onions and garlic over a medium heat, until soft and transclucent Add the oregano, smoked paprika and chilli flakes and combine- cook for 30 seconds or until fragrant Add...
YIELD: Serves 2 (2 Servings) COOK: 40 mins The bowl. Bowls are wonderful. Bowls create a glorious, balanced meal....wholegrains, beans for protein, vegies and yummy herbs and spices. Ingredients 1 Cup Quinoa Rinsed (Or Brown Rice-Cook As Per Packet) 1 Cup Red Kidney Beans Rinsed And Soaked Overnight 1 Cup Coriander Juice Of 1 Lime 2 Garlic Cloves 1 Small Zucchini Sliced 1 Small Onion Diced 1 Tsp Cumin Powder 1 Tsp Chilli Flakes 1 Can Crushed Tomatoes 1 Cup Baby Spinach Leaves 1 Avocado Juice of 1 Lemon 1 Small Red Onion Diced 1/4 Cup Red Capsicum Diced Instructions Beans: Rinse beans and bring the boil in a large pot, then simmer for 2 hours, or until soft (this depends on how fresh the beans are). Spoon the foam off the top as it boils. Drain and rinse beans and...
YIELD: 6 Servings PREP: 5 mins COOK: 40 mins READY IN: 45 mins Ingredients 1 large onion, diced 2 cans of crushed tomatoes 2 cans of cannellini beans 2 tbsp of tomato paste 1/2 cup of long-grain white rice 1/2 wild rice Herbamare or vegie stock 4 cloves of crushed garlic fresh continental parsley pepper, chilli flakes 3 cup of hot water Instructions Saute the onions and garlic in a heavy based pan Add the water and wild rice, and bring to a boil Reduce to a simmer, then add the tomatoes and tomato paste Allow to simmer for 30 minutes, then add the white rice Add the beans, and simmer for 10 more minutes, or until the rices are tender Add the seasonings to taste, and big handfuls of fresh parsley...
YIELD: 6 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tbsp safflower oil 1 onion, diced finely 1 zucchini diced 3 small potatoes, diced 2 large tomatoes, diced 1 cup cherry tomatoes, whole 1 can red kidney beans, rinsed and drained 2 cups homemade passata sauce 1 tbsp tomato paste 6 cups water (more if needed) 1 cup gluten-free macaroni 1 cup kale, shredded Fresh black pepper 1 tsp Himalayan sea salt 1/2 tsp turmeric Pinch of dried basil Pinch of dried oregano 1 cup mixed fresh herbs- basil, oregano and parsley Instructions Heat oil in a large soup pot Sauté onions until soft, then add zucchini, potatoes, tomatoes, cherry tomatoes, kidney beans and stir for 2 minutes Add sauce, paste and water, gluten free pasta and kale Bring to a boil, then add...
