YIELD: 2 Servings PREP: 5 mins COOK: 55 mins READY IN: 60 mins Ingredients 6 medium sized beetroots, halved; choose beets with bright green leaves, and firm, unwrinkled skin 2 medium sized purple carrots, roughly chopped 1 tsp rock salt 4 cloves of garlic 1 tsp cumin seeds 2 tbsp coconut cream 1 tsp ground cumim 2 ½ cups water Instructions Preheat oven to 200ºC Fill a large soup pot with cold water and add the beets, carrots and rock salt Bring to a boil, then simmer for 10 minutes Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender Carefully peel the...
YIELD: 2 Servings PREP: 5 mins COOK: 60 mins READY IN: 1 hr 5 mins Ingredients 1 tbsp coconut oil oil 3 cloves garlic, minced optional 1 tsp grated ginger 1 tsp grated fresh turmeric 1 tbsp sesame oil 1 tsp mirin 1 tsp rice wine vinegar 1 cup brown rice, rinsed (soaked overnight if desired) 2 cup water + 1 cup if needed 1 tsp ground wakame flakes 1/2 cup pumpkin, diced 1/2 cup sweet potato, diced Fresh coriander to serve Sesame seeds to serve Instructions In a large pot, heat the coconut oil and sauté the minced garlic and grated ginger and turmeric Add the sesame oil, mirin, rice wine vinegar, brown rice, water and wakame flakes Bring to a boil, then turn down the heat and allow to simmer for 40 minutes, without letting the...
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: 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: 220g PREP: 5 mins COOK: 5 mins READY IN: 10 mins A delicious spice mix, that can be added to salad, soup, dips or tossed over roasted vegetables. It's incredible when served the tradtional Lebanese way...mixed with olive oil into a paste, and used to dip with pita bread. Ingredients 200 g sesame seeds 1 tbsp Lemon Juice 15 g Dried Thyme 20 g sumac (available from specialty grocers) 1 tsp Himalayan Sea Salt Instructions Heat a large frying pan over a medium heat. Add the sesame seeds, and toss gently, allowing them to turn golden brown (about 60 seconds) Drizzle the sesame seeds with lemon juice and set aside In a coffee grinder or blender, add the sesame seeds, dried thyme, sumac and sea salt Process or blend...
