Recipes — Low GI RSS



Baba Ganoush

YIELD: Approx 2 cups PREP: 60 mins COOK: 5 mins READY IN: 1 hr 5 mins Ingredients 1 Large Eggplant 1/4 Cup Tahini 1/2 Cup Coyo Coconut Yoghurt 1/2 Cup Lemon Juice 2 Cloves of Garlic 1/2 Tsp Ground Cumin 1-2 Tbsp Good Quality Extra Virgin Olive Oil To Drizzle Salt to Taste Instructions Preheat oven to 200ºC Prick eggplant all over with a fork, and place on baking tray Bake for 45-60 minutes, or until skin is shrivelled and flesh is soft; set aside When eggplant is cool enough to handle, slice and scoop out flesh Place all ingredients except oil in a blender, and process until smooth Plate up, and drizzle with olive oil Serve with my Crispy Kale and Pumpkin Croquettes and warm pita bread COURSE: Appetizer SKILL LEVEL: Easy

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Roasted Vegetable and Quinoa Salad

YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 1 hr 5 mins READY IN: 1 hr 15 mins Ingredients 1 Cup Red or White Quinoa Rinsed & Drained 2 1/2 Cups Water 1 Small Red Chilli Sliced & De-Seeded 1 Purple Carrot Sliced 1 Carrot Sliced 1 Zucchini Sliced 1 Spanish Onion Quartered 4 Slices Butternut Pumpkin 2 Cups Mixed Greens & Herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts) Juice of 1/2 a Lemon Fresh Pepper Black Sesame Seeds Good Quality Extra Virgin Olive Oil Tahini Fresh Hommus to Serve Instructions Pre heat oven to 200ºC Roast vegetables for 50-60 minutes or until cooked, but not too soft In a large pot, cook the quinoa in the 2 cups of water for 15 minutes Add the chilli and...

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Three Bean Cassoulet

YIELD: Serves 4 (4-6 Servings) PREP: 10 mins COOK: 55 mins READY IN: 1 hr 5 mins Ingredients 2 Tsp Safflower Oil 1 Large Onion Sliced 4 Cloves of Garlic Minced 4 Cups Passata Sauce (or 2 cans crushed tomatoes) 5 Tomatoes smashed in a large bowl (omit if using the canned tomatoes) 1 Carrot Sliced Finely 1 Cup Pumpkin Diced 1 1/2 Cups each soaked, rinsed and cooked butter beans, cannellini beans and kidney beans (or canned) 1 Cup Kale Shredded 1/2 Cup Basil 1/2 Cup Parsley Chopped Roughly 1/2 Tsp Dried Thyme 1/2 Tsp Dried Rosemary Salt and Pepper to Taste Corn Flake Crumbs to Top Instructions Preheat oven to 200ºC Sauté onion and garlic until soft and translucent Add passata, tomatoes, carrots and pumpkin and bring to a gentle boil Drop to a simmer and cook for 15 minutes until carrots are...

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Stuffed Antipasto Mushrooms

YIELD: Makes about 30 Button Mushrooms (6 Servings) PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 500 Grams Button Mushrooms (About 30) 1/2 Cup Olives 1/4 Cup Marinated Artichokes 1/4 Cup Sun Dried Tomatoes 1 Clove of Garlic 1 Cup Vegan Sour Cream 1/2 Cup Passata or Tomato Pasta Sauce Parsley to Serve Instructions Preheat oven to 180ºC Gently wipe the mushrooms clean and remove stems In a blender, process the olives, artichokes, tomatoes, garlic and sour cream together Using a teaspoon, fill the mushrooms gently Top with passata sauce and bake for 30 minutes Top with fresh parsley and fresh pepper CUISINE: Italian COURSE: Appetizer SKILL LEVEL: Beginner

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Slow cooked chilli beans

YIELD: Serves 6 (6 Servings) PREP: 10 mins COOK: 8 hrs 0 min READY IN: 8 hrs 10 mins Ingredients 1 Onion Sauteed (you can do this in a normal fry pan) 2 Zucchinis Diced 2 Cans of Kidney Beans Rinsed & Drained 1 Can Cannellini Beans Rinsed & Diced 1 Can Chickpeas Rinsed & Drained 1 Small Red Chilli Sliced Finely 2 Cans Crushed Tomatoes 1 Tbsp Tomato Paste 1/2 Cup Parsley 2 Tsp Chilli Flakes Fresh Black Pepper 1 Tsp Herbamare Vegatable Stock Powder Instructions Put all of the ingredients, except for pepper and Herbamare stock in your slow cooker Cook on low for 8 hours., or high for 5 hours (you may need to add water if you are cooking on high) Add the pepper and herbamare and adjust to taste Serve with rice or with tortillas, or...

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