YIELD: 2 Servings PREP: 5 mins COOK: 5 mins READY IN: 10 mins Ingredients 1 cup fresh basil 1/2 cup coconut flesh (or 1/2 cup dried, soaked in water and drained) Juice from 1 lemon Olive oil, used to desired consistency Freshly ground black pepper 2 cup roasted sweet potato (you can use any leftover roasted veg you have as well) 2 zucchinis, spiralised and sprinkled with salt 1 cup mixed salad greens Instructions In a food processor or blender, process the basil, coconut, lemon juice and olive oil Taste and adjust to taste- add a pinch of salt if you like, pepper, more lemon juice or more basil Rinse zucchini pasta well, then massage the pesto into the noodles Toss with roasted sweet potato and salad greens COURSE: Salad...
YIELD: 2 cups (2 Servings) PREP: 4 hrs 0 min All nut milks are really easy to make. You can experiment with almonds, hazelnuts, sunflower seeds, black sesame seeds, pistachios- just about any nut or seed can be used. All will have their own flavour and colour and some are best used for baking, others are better for drinking. I add nut milks to cereals, smoothies and puddings, and gently heat in a pot for a warm drink! Ingredients 1 cup raw almonds soaked overnight or 4 hours 1 coconut, flesh and water extra filtered water as needed dates and vanilla bean seeds, if desired Instructions Drain and rinse soaked almonds Add all ingredients to a blender and process for about 2 minutes Strain through...
YIELD: 12 cups (6 Servings) PREP: 10 mins COOK: 4 hrs 0 min READY IN: 4 hrs 10 mins I posted a photo of this soup a few nights ago, and I have been asked at least 100 times for the recipe! It is my dear mum's soup- Shirley- who we affectionately call Mutti (German for 'Mother'). She takes care of me when I'm tired, overworked and can't be bothered cooking for myself. Whenever I visit her, she always has something delicious waiting for me. Thanks mum xx Ingredients 1 tsp safflower oil 1 onion diced 3 celery stalks sliced finely 2 carrots diced 2 potatoes cubed 1/2 cup sweet potato diced 2 cups crushed tomatoes fresh or canned 850 ml water Instructions Heat the safflower oil in a large soup pot over a medium heat Sauté the...
YIELD: 1 1/2 cups (1 Servings)
COOK: 2 mins
My friends from Chi Coconut Water asked me to create a delicious smoothie.......this was the result!
Ingredients
1 cup Chi coconut water
1/2 cup homemade almond milk
1 banana frozen and broken into quarters
1 tbsp raw cacao powder
1 tbsp cacao nibs
1 tsp maca powder optional
1/2 tsp pure vanilla paste/essence
1/2 tsp ground cinnamon
Instructions
Blend all ingredients together until smooth
Top with desiccated coconut and extra cacao nibs
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: 2 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 tbsp coconut oil 1 Large Red Onion Diced 2 garlic cloves Minced 1 tsp freshly grated ginger 1 tsp Freshly Grated Turmeric 1 tsp curry powder 1/2 Large Capsicum diced 2 cups Broccoli Florets 1 cup Button Mushrooms wiped clean (not washed) and diced 1 cup coconut milk 1 cup filtered water Salt To Taste 1 cup kale torn 1 cup Coriander torn Chilli Flakes to serve raw almonds to serve a squeeze of lime to serve Instructions In a large pan, heat coconut oil over a medium heat. Sauté onion and garlic until soft Add grated ginger, turmeric, and curry powder; stir until fragrant. Add curry powder, capsicum, broccoli and mushrooms, and working quickly, stir to coat them Sauté vegetables lightly for 3-5 minutes, bring to a gentle simmer, and...
