YIELD: 2 Servings PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 1 Zucchini Spiralized or Julienned 1 Carrot Spiralized or Julienned 1/4 Cup Raw Tahini 1/2 Cup Orange Juice 1/4 Cup Lemon Juice 5 or 6 Fresh Basil Leaves Small Handful of Corinader Leaves 1 Tsp Cayenne Pepper 1 Tbs Poppy Seeds 1 Tbs Hemp Seeds Hulled 1/4 Avocado Sliced & Roughly Mashed Instructions Sprinkle the zucchini and carrot with some sea salt and leave it in a colander- the salt will draw out excess moisture and make the noodles tender and able to absorb new flavours Leave for 10 to 15 minutes In a blender, blend the tahini, orange and lemon juice, basil and coriander leaves Add cayenne pepper and pulse again- taste for spices, and add some fresh pepper or more orange juice...
YIELD: Serves 4 (4 Servings) Ingredients 1 Onion Diced 1 Zucchini Diced 4 Cloves of Garlic Minced 2 Tsp Hungarian Paprika 1/4 Tsp Smoked Paprika 1 Can Crushed Tomatoes 2 Tbs Tomato Paste 250 Ml Passata Sauce 1 Can Cannellini Beans Rinsed 1 Can Red Kidney Beans Rinsed 1/2 Cup Torn Parsley 1 Cup Torn Kale Instructions In a large pot, lightly saute the onions and zucchini in a drop of safflower oil When onions and zucchini are soft, add the garlic and paprikas and stir well to coat Pour in the tomatoes, passata and tomato paste, and bring to a gentle, rolling boil Add the kidney and cannellini beans, and reduce to a simmer Simmer gently for 15 minutes, allowing the beans to soften and flavours to develop Stir in the parsley and kale, and let simmer...
YIELD: 4 Servings PREP: 60 mins COOK: 20 mins READY IN: 1 hr 20 mins Ingredients 4 Large Portobello MushroomsCleaned Gently Juice of 1 Lemon 1/4 Cup Olive Oil 1 Can Red Kidney Beans Drained & Rinsed 2 Fresh Corn Cobs Kernels Removed 2 Tsp Cumin 1 Tsp Chilli Flakes 1 Cup Fresh Coriander 1 Cup Quinoa Cooked According to Packet 1 Jar Mexican Salsa 1 Avocado Diced 'Tofutti better than sour cream' to serve Instructions Heat oven to 180C Whisk lemon juice and olive oil together and pour over mushrooms- allow to marinate at room temp for 1 hour Saute kidney beans, corn, cumin, chilli flakes and coriander for 5 minutes Add cooked quinoa and jar of salsa, and stir to coat vegies Top mushrooms with mix, and bake for 20 minutes Serve with fresh avocado and...
YIELD: 4 Servings PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients Head of red cabbage, stalk trimmed and large leaves removed and cleaned 1 Onion Diced 4 Cloves of Garlic Minced 1 Tsp Cumin 1 Can Chickpeas Rinsed & Drained Juice of Lemon 1/2 Cup Parsley 3/4 Cup Rice 1-2 Cups Water (more or less depending on how to rice cooks) 1 Onion Diced 2 Tbsp Tomato Paste 1 Can Crushed Tomatoes 1 Cup Water 1 Cup Fresh Basil Chopped 2 Cloves of Garlic Minced 1 Lemon Squeezed Pepper to Taste Instructions Cabbage leaves: Soak in boiling water for 20 seconds until soft Immediately plunge in cold water to stop the cooking process-Drain and place aside Filling instructions: Saute onion and garlic until translucent in a large fry pan Add rice, water and spices, and simmer for 10 minutes Add chickpeas and continue...
YIELD: 2 Servings
PREP: 15 mins
COOK: 15 mins
READY IN: 30 mins
Ingredients
10-15 Asparagus Spears
Juice of 1 Orange
1 Orange Sliced
1/4 Cup Fresh Basil Torn
1/4 Cup Fresh Coriander Torn
1 Tsp Safflower Oil
1 Tsp Tamari
Instructions
Whisk the juice, basil, coriander, tamari and oil together
Cover the asparagus with the marinade and allow the flavours to develop for 15 minutes
In a baking dish, layer the orange slices, and top with the asparagus and marinade
Top with one more orange slice and bake at 180C for 15 minutes
COURSE: Breakfast
SKILL LEVEL: Beginner
