YIELD: 6 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 1 Tbsp coconut oil 1 Large Red Onion diced 2 garlic cloves Minced 2 carrots diced 1 Can of Organic Chickpeas rinsed and drained 1 400 g Can of Crushed Tomatoes 2 Large Tomatoes Diced 3-4 cups filtered water 1 cup dry pasta- shells or macaroni Salt and Pepper to Taste juice from 2 lemons 1 cup Loosely Packed Basil Instructions Heat the coconut oil over a medium heat, and sauté the onions and garlic for 5-6 minutes, until cooked and fragrant Add carrots, chickpeas, canned and fresh tomatoes, water and pasta shells, along with some salt; bring to a gentle simmer, and cook over a low-medium heat for 4 hours. Alternatively you can use a standard pot and boil, then lower the heat and...
YIELD: Serves 2-4 (2-4 Servings) PREP: 10 mins COOK: 1 hr 15 mins READY IN: 1 hr 25 mins Ingredients 2 Tsp Coconut Oil 1 Zucchini Sliced Finely, lengthways with a mandoline 1 Medium Eggplant Sliced As Above 1 Medium Sweet Potato Sliced As Above 5 Large Tomatoes Diced 1 Cup Water 1/2 Cup Fresh Basil 1 Garlic Clove Minced Pinch of Coconut Sugar Pinch of Salt and Fresh Pepper Vegan Cheese or Choice (Optional) Or My Creamy Cashew Cheeze Sauce Instructions Pre-heat oven to 180ºC Line a Kitchenware Direct Terrine Dish with baking paper Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them Rinse well then heat a non-stick pan Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side...
YIELD: 6 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tbsp Extra Virgin Olive Oil 1 Large Onion Diced Finely 3 Cloves of Garlic Minced 2 carrots diced 4 potatoes cubed 2 celery stalks Sliced Finely 2 cans of cannellini beans drained and rinsed (mash or blend half of the beans before adding to soup) 2 Roma Tomatoes Diced 6 cups filtered water 1 tsp Himalayan Sea Salt 1 tsp Dried Rosemary 2 cups Kale finely chopped 1 tbsp Basil chopped Instructions Sauté onion and garlic in the oil until soft. Add carrots, potatoes and celery, and cook for 5 minutes, stirring regularly Add mashed and whole beans, tomatoes, water, salt, and rosemary Bring to a rolling boil, then drop to a simmer and cook for 25 minutes, stirring every 5 or so minutes. Add the kale and basil, and cook...
YIELD: 2 litres (8-10 Servings) PREP: 5 mins COOK: 15 mins READY IN: 20 mins A Christmas favourite of mine! My mum has been making this for years, and I've tweaked it over the years with a couple of secret ingredients. There's so many variations as well- why not add a tsp of raw cacao powder for a chocolate twist? Or how about double the coffee for a real kick? Play around with it, you really can't go wrong! All ingredients can be found at your local health food store (except the whisky). Wattleseed extract is from the seed of an indigenous plant, and has a gorgeous flavour. You can buy it from specialty stores. Ingredients 4 x 220ml cans Coconut Cream Full Fat (in Australia,...
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...
