YIELD: 2 Servings PREP: 5 mins COOK: 60 mins READY IN: 1 hr 5 mins Ingredients 1 tbsp coconut oil oil 3 cloves garlic, minced optional 1 tsp grated ginger 1 tsp grated fresh turmeric 1 tbsp sesame oil 1 tsp mirin 1 tsp rice wine vinegar 1 cup brown rice, rinsed (soaked overnight if desired) 2 cup water + 1 cup if needed 1 tsp ground wakame flakes 1/2 cup pumpkin, diced 1/2 cup sweet potato, diced Fresh coriander to serve Sesame seeds to serve Instructions In a large pot, heat the coconut oil and sauté the minced garlic and grated ginger and turmeric Add the sesame oil, mirin, rice wine vinegar, brown rice, water and wakame flakes Bring to a boil, then turn down the heat and allow to simmer for 40 minutes, without letting the...
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: 10 mins COOK: 30 mins READY IN: 40 mins Thick, chunky and layered with smoky, spicy flavours.... this is a must-make winter warmer! Ingredients 3 Fresh Corn Cobs kernels sliced off 2 tbsp coconut oil 1 Large Red Onion diced 2 cloves garlic minced 2 celery stalks finely sliced 2 carrots diced 2 tsp Smoked Paprika 1 tsp Sweet Paprika 1 tsp turmeric 1/4 tsp cinnamon 2 cups Pumpkin diced 1 400ml can coconut cream 400ml water 1 bunch Coriander chopped 1 tsp Himalayan Rock Salt fresh lemon to serve Instructions Remove the kernels from the cobs. Set aside. Heat up the coconut oil in a large pot, and add onion, garlic, celery and carrot. Stir until soft- about 10 minutes Add smoked and sweet paprika, turmeric and cinnamon, and stir until fragrant. Add pumpkin, corn, and pour in coconut cream and water....
Using two simple and creamy spreads, this otherwise plain pumpkin tortilla morphs into something spectacular. A symphony of colour, golden pumpkin, passionate pink beetroot and vibrant greens… Try this Roasted Beet Dip (recipe a part of Kale and Beet Pizza) Try this Cashew Cheese (minus the Za’atar) or Peace Love and Vegetables Cashew Cheese YIELD: 4 Servings PREP: 5 mins COOK: 40 mins READY IN: 45 mins Ingredients 8 pumpkin wedges skin on or off 2 tbsp Extra Virgin Olive Oil 1 tsp Murray River Salt Flakes 1/2 -1 tsp Smoked Paprika Tortillas (try La Tortilleria Tortillas!) 1/2 cup Cashew Cheese homemade or bought 1/2 cup Roasted Beetroot Dip Fresh Greens Fresh Coriander Instructions Preheat your oven to 180ºC and line a baking tray with baking paper Drizzle the pumpkin wedges with olive oil and...
Truly one of the most versatile vegetables; cauliflower can be made into mash, rice, salad, ‘steaks’, and added to pretty much anything thanks to its versatile flavour and perfect texture. But purists out there will agree with me; cauliflower in soup is the bee’s knees. Roasting the vegetables gives it a depth of flavour and texture that creates a heartiness that just boiling the vegetables doesn’t create; so roast away dear friends. And then blend! YIELD: 4 Servings PREP: 10 mins COOK: 50 mins READY IN: 60 mins Ingredients 2 tbsp Extra Virgin Olive Oil 4 Large Potatoes peeled and cubed 1/2 Head Cauliflower broken into florets 1 Brown Onion peeled and quartered 1 1/2 cups Boiling Water 1 tbsp Freshly Squeezed Lemon Juice Salt and Pepper to Taste Instructions Pre-heat your oven...
