Carrot, Parsnip Seed Spread Ingredients: 3 carrots 1 parsnip 4 tablespoons of sunflower seeds 1 tablespoon of tahini 4 tablespoons of olive oil 1 tablespoon of apple cider vinegar Directions: Peel and cut up parsnip and carrots into small pieces and place in food processor with an S-blade. Add remaining ingredients and blitz. Variations: Use whatever… Read More

Parsley and Coriander Pesto Parsley and coriander compliment each other nicely for a delicious pesto that not only tastes great but helps the body eliminate accumulated toxins and salts. Ingredients: 2 cups fresh parsley leaves 1 cup of fresh coriander leaves 4 – 6 tablespoons of olive oil 2 – 3 cloves of garlic 1… Read More

Easy 3 Bean Chilli Serve with brown rice or boiled millet and a green salad. Also good with sweet potato flatbreads.  Improvise, use whatever beans you have, add other veggies and adjust seasoning to your liking. Ingredients: 2 cups water 1 cup of chopped onion 1 green/red bell pepper, seeded and chopped 1 chilli pepper, finely chopped 1… Read More

Vegan Pizza Cauliflower Pizza Crust Ingredients: 2 cups of grated cauliflower 3⁄4 cup almond meal 2 tablespoons of chia seeds mixed with 6 tablespoons of water and set aside (acts as binder) A pinch of unrefined sea salt 1 teaspoon of garlic powder 1 teaspoon of dried Italian herbs Directions: Preheat the oven to 180°C. Finely  grate the… Read More

Sweet Potato Flatbreads Quick and  easy to make. Ingredients: 2 medium or 1 large boiled/steamed sweet potato 2 cups spelt flour 1/2 teaspoon sea salt 1 level teaspoon ground cumin or cinnamon (optional) Directions: Mash the sweet potato in a large mixing bowl. Mix spelt flour with seasoning and slowly combine with mashed sweet potato until… Read More

Pumpkin Seed Pâté Ingredients: 250 g pumpkin seeds — best pre-soaked overnight 50 ml olive oil 60 ml water 1 clove of garlic ¼ teaspoon of turmeric powder 2 tablespoons of miso paste 2 tablespoons of lemon juice ½ teaspoon unrefined sea salt Directions: Cover the pumpkin seeds with filtered water, add a little unrefined… Read More

Protein Balls These are rich and make a filling tasty snack when on the go. They freeze well, or keep in the fridge for up to 4 days. Makes 12 balls. ½ cup of almonds ½ cup of pumpkin seeds ¼ cup of walnuts ¼ cup of sesame seeds ¼ cup of chia seeds or milled flax seeds… Read More

Chia Seed Pudding Make the night before for following morning. Makes 2 servings. Ingredients: 3 Tbsp. chia seeds 1 tablespoon of milled flax seeds 1 tablespoon of shelled hemp seeds (Linwoods are nice) ¼ cup of chopped nuts (almonds, walnuts, hazelnuts) 1 cup of water (use coconut or other nut milk for a creamy texture) 1… Read More

Quinoa for breakfast Quinoa makes for a nice change from oats. It is a protein-rich seed that cooks like a grain (pseudo-grain), making it a nutritious option if you are gluten sensitive.  It’s also easy to sprout.  Always rinse or soak before cooking. Quinoa with Apple Ingredients: ½ cup Quinoa 1 cup unsweetened non-dairy milk (optional,… Read More

Sweet potato and kidney bean pâté Ingredients: 2 sweet potatoes, grated 1 onion, grated 2 cloves garlic, minced 1 tin of kidney bean: rinse and drain 3 Tablespoons Spelt Flour 1 Tablespoon mixed herbs / or 1 teaspoon of ground nutmeg or cinnamon 1 Tablespoon Sunflower Seeds 1 Tablespoon Poppy Seeds 1 Level teaspoon of… Read More