Recipes — spicy RSS

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....

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...

YIELD: Serves 2 As Tapas Easily Doubled (2 Servings) PREP: 10 mins COOK: 20 mins READY IN: 30 mins Ingredients 6 Yukon Gold Potatoes Unpeeled (Only if Organic) Cubed 2 Tbsp Safflower Oil 1 Tsp Paprika 2 Tsp Cayenne Pepper 1/2 Tsp Smokey Paprika 2 Tsp Chilli Flakes 1 Tsp Rock Salt Instructions Pre heat oven to 200ºC Boil a pot of water, and par-boil potatoes for 10 minutes Whisk safflower oil, paprika, cayenne pepper, paprika and chilli flakes in a large bowl Drain potatoes well, then toss though the oil and spices Bake for 20 minutes, flipping over two or three times Sprinkle with rock salt, and serve with homemade guacamole and coriander CUISINE: Mexican COURSE: Appetizer SKILL LEVEL: Easy

YIELD: Serves 4 (4 Servings) PREP: 45 mins COOK: 45 mins READY IN: 1 hr 30 mins Ingredients 8 Multigrain Tortillas 4 Cups Red Kidney Beans Soaked Overnight 3 Garlic Cloves Minced 2 Cups Passata 2 Roma Tomatoes Diced 1 Tbsp Tomato Paste 1 Tsp Cumin 1 Tsp Turmeric 1 Tsp Chilli Powder 1 Cup Parsley Juice of 1 Lemon Juice of 1 Lime 2 Cups Brown Rice Soaked & Cooked 1 Cup Coriander Tofutti© sour cream to serve 1 Large Sweet Potato Cubed 1 Tbsp Safflower Oil 1 Tsp Chilli Flakes 1 Tsp Sweet Paprika Instructions In a large soup pot, boil the red kidney beans in a litre of water and bi-carb soda until tender (between 25-45 minutes, depending on how fresh your beans are- or use canned) Drain and rinse, and add passata, garlic, tomatoes, paste, cumin, turmeric, chilli and lemon juice,...