YIELD: 2 Servings
Ingredients
1/2 Cup Quinoa
3 Cups Almond Milk
1 Pear Grated
2 Fresh Medjool Dates Pitted & Diced
1 Tspn Vanilla Paste
Shredded Coconut To Serve
Extra Almond Milk To Serve
Cinnamon to Serve
Instructions
Oil your slow cooker with coconut oil
Put all ingredients in, and gently stir
Cook on low for 7 to 8 hours, depending on your slow cooker
Stir and serve with coconut, cinnamon and extra almond milk
To cook on the stove:
Put all the ingredients in a heavy based pot and cook over medium heat for 25 minutes
Serve with extra almond milk, cinnamon and coconut
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: 4 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 Large Onion Diced 1 Tbsp Safflower Oil 3 Cloves of Garlic Minced 1 Tsp Cumin Powder 1 Tsp Garam Masala 1 Tsp Turmeric 4 Large Potatoes Peeled & Cubed 1 1/2 Cups Water 1/2 Cup Passata Sauce (Tomato Sauce) 1 Tsp Vegtable Stock 1 Large Bunch Swiss Chard (Or Spinach) Stems & Leaves separated & chopped roughly Juice of Half a Lemon Fresh Black Pepper Instructions Over a medium heat, saute the onion until translucent Add the garlic, cumin, garam masala and turmeric and stir well Stir through the potatoes, water, stock, passata and Swiss chard stems, bring to a boil, then simmer for 15 minutes (or until potatoes are soft) Turn off the heat, toss the chard leaves through the curry, and allow to...
YIELD: Makes about 3/4 Cup
COOK: 5 mins
Ingredients
2 Cups Fresh Basil Leaves
1/2 Cup Fresh Oregano Leaves
1 Cup Sunflower Seeds Rinsed & Drained
Olive Oil
1/2 Colve of Garlic
Juice of Halfa Lemon
1/2 Tsp Rock Salt
Instructions
Process basil, oregano leaves, and sunflower seeds until smooth
Drizzle in olive oil (up to you how runny you like your pesto!) then add garlic, lemon and rick salt
Process again
Serve with a good quality pasta, fresh broccoli and black pepper
CUISINE: Italian
COURSE: Main Meals
SKILL LEVEL: Beginner
YIELD: Serves 6 (6 Servings) PREP: 15 mins COOK: 1 hr 15 mins READY IN: 1 hr 30 mins Ingredients 500 Grams Butternut Pumpkin Peeled & Sliced 3 Large Potatoes Peeled & Sliced 1/2 Head Cauliflower Chopped 1 Large Zucchini Sliced As many mushrooms as you can handle- button, stemmed Peeled & Sliced A bag of baby spinach Fresh lasagne Sheets Minced Garlic 2 Jars Passata Salt,Pepper Fresh Parsley Instructions Put the pumpkin, potatoes and cauliflower in a large roasting pan, with some water and the garlic Bake at 180 for 30 mins or until soft (or if you have a the chefs large roasting pan, on the stove, lid on for 15 mins) Add the zucchini and mushrooms for another 5 minutes When the vegies are soft, put them in a bowl and...
YIELD: Serves 4 PREP: 10 mins COOK: 25 mins READY IN: 35 mins Ingredients 2 Tsp Safflower Oil 1 Onion Roughly Diced 3 Cups Silverbeet or Spinach 1/4 Cup Water 1 Tsp Turmeric 1 Tsp Garam Masala 1/2 Tsp Cardamom Poweder 1/2 Tsp Fenugreek Powder 1/2 Tsp Salt 3 Large Potatoes Diced & Steamed (Or Boiled) Instructions In a heavy based pot, heat up the oil and add the onions Sauté until translucent and then add the silverbeet/spinach and water Cover with a lid and cook for 4 to 5 minutes until wilted Stir in spices and simmer for another minute Pour into a blender or food processor and blitz until smooth and creamy Place gently (mind the steam!) back into the pot and add the potatoes and salt Cook on a low heat, stirring regularly,...
