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: 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: 8-10 Servings
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins
Ingredients
500 g macaroni/elbow pasta-1/4 cup good quality olive oil
Juice from 2 lemons
1 cup fresh parsley-Fresh black pepper
2 avocados, diced
1 carrot, grated
2 cups baby spinach
1 cup cherry tomatoes, diced
1 cup californian walnuts
Instructions
Cook and drain pasta until al' dente, run under cold water
Whisk the olive oil, lemons, pepper and parsley together
Toss the pasta with the dressing, then gently mix the carrot, spinach, cherry tomatoes and walnuts
Top with avocado and serve chilled
COURSE: Salad
SKILL LEVEL: Beginner
YIELD: Serves 2 (2 Servings) PREP: 15 mins COOK: 1 hr 10 mins READY IN: 1 hr 25 mins Ingredients 2 Cups Butternut Pumpkin Diced 1 Cup Fresh Parsley 2 Cloves of Garlic Peeled 1 Small Fresh Red Chilli 1/2 Cup Nutritional Yeast 1/2 Cup Rice Milk Fresh Black Pepper 1 Tbsp Good Quality Olive Oil 500 Grams Fresh Gnocchi Instructions Roast the garlic and pumpkin in a 200C hot oven, until tender, for 40-50 minutes Allow to cool slightly, and boil the water for the gnocchi In a blender, put the pumpkin, parsley, garlic, chili, nutritional yeast, rice milk, black pepper and oil Blend until smooth- be very careful of the steam! Put the gnocchi in the boiling water, and cook for 2 to 3 minutes, until it floats to the surface Toss...
YIELD: Serves 2 (2 Servings)
PREP: 10 mins
COOK: 10 mins
READY IN: 20 mins
Ingredients
1 Tbsp Safflower Oil
2 Cups Fresh Button MushroomsWiped Clean & Sliced Finely
2 Cloves of Garlic Minced
1/2 Small Fresh Red Chilli Sliced
500 Grams Fettuccine (I make my own, but check yours is egg free)
1/2 Cup Fresh Italian Parsley
Fresh Pepper to Serve
Instructions
Boil a large pot of salted water
Saute mushrooms in the safflower oil for 5 minutes, or until soft
Add garlic and chili, cook for a minute more then turn off heat
Cook the pasta until al' dente
Drain, and reserve 1/2 cup of the water
Toss the pasta, water, parsley and mushroom mix gently together
Serve immediately with fresh pepper
CUISINE: Italian
COURSE: Main Meals
SKILL LEVEL: Beginner
