YIELD: 4 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 1 tsp coconut oil 1 leek thinly sliced 1 tsp Ground Turmeric 1/2 tps ground mustard powder 1 cup yellow split peas 4 cups water 1 cup Savoury Yeast Flakes 2 cups Cauliflower Florets Hungarian Paprika Fresh parsley to garnish Instructions Heat oil in a heavy bottomed pan Sauté leeks until soft, about 10 minutes, then add turmeric and mustard powder and stir Add the water and split peas and bring to the boil, then allow to simmer for 25-35 minutes or until the beans are soft Add the savoury yeast and cauliflower (and a touch more water if you like a thinner consistency) and cook for a further 20 minutes Using a food processor or hand held blender,...
YIELD: 2 Servings
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
2 cups filtered water
1 tsp freshly grated ginger
1 tsp Freshly Grated Turmeric
2 tsp sesame oil
1 tsp Rice Wine Vinegar
1 tsp Barley (Red) Miso Paste
2 cups dried brown rice noodles
1 cup Broccoli Florets
2 carrots juienned
Black Sesame Seeds to serve
Instructions
Over a medium heat, bring the water, ginger, turmeric, sesame oil, rice wine vinegar and miso paste to a gentle boil
Add the broccoli, carrots and brown rice noodles and cook for a further two minutes
Serve immediately and sprinkle with black sesame seeds
CUISINE: Asian
COURSE: Soup
SKILL LEVEL: Beginner
YIELD: 2 Servings PREP: 5 mins COOK: 5 mins READY IN: 10 mins Ingredients 1 cup fresh basil 1/2 cup coconut flesh (or 1/2 cup dried, soaked in water and drained) Juice from 1 lemon Olive oil, used to desired consistency Freshly ground black pepper 2 cup roasted sweet potato (you can use any leftover roasted veg you have as well) 2 zucchinis, spiralised and sprinkled with salt 1 cup mixed salad greens Instructions In a food processor or blender, process the basil, coconut, lemon juice and olive oil Taste and adjust to taste- add a pinch of salt if you like, pepper, more lemon juice or more basil Rinse zucchini pasta well, then massage the pesto into the noodles Toss with roasted sweet potato and salad greens COURSE: Salad...
YIELD: 2 cups (2 Servings) PREP: 4 hrs 0 min All nut milks are really easy to make. You can experiment with almonds, hazelnuts, sunflower seeds, black sesame seeds, pistachios- just about any nut or seed can be used. All will have their own flavour and colour and some are best used for baking, others are better for drinking. I add nut milks to cereals, smoothies and puddings, and gently heat in a pot for a warm drink! Ingredients 1 cup raw almonds soaked overnight or 4 hours 1 coconut, flesh and water extra filtered water as needed dates and vanilla bean seeds, if desired Instructions Drain and rinse soaked almonds Add all ingredients to a blender and process for about 2 minutes Strain through...
YIELD: 12 cups (6 Servings) PREP: 10 mins COOK: 4 hrs 0 min READY IN: 4 hrs 10 mins I posted a photo of this soup a few nights ago, and I have been asked at least 100 times for the recipe! It is my dear mum's soup- Shirley- who we affectionately call Mutti (German for 'Mother'). She takes care of me when I'm tired, overworked and can't be bothered cooking for myself. Whenever I visit her, she always has something delicious waiting for me. Thanks mum xx Ingredients 1 tsp safflower oil 1 onion diced 3 celery stalks sliced finely 2 carrots diced 2 potatoes cubed 1/2 cup sweet potato diced 2 cups crushed tomatoes fresh or canned 850 ml water Instructions Heat the safflower oil in a large soup pot over a medium heat Sauté the...
