Walnut Fig Carob Bites Ingredients: 15 dried figs, remove stems 2 cups walnuts 2 teaspoons of carob powder 1 teaspoon of cinnamon 1 tablespoon of milled chia seeds 1 tablespoon of dark tahini Juice of half a lemon Large sheet of cling-film Directions: Blitz the walnuts in a food processor using an S-blade to form… Read More

Sea Spaghetti (seaweed): Himanthalia elongata Sea spaghetti has a mild sweet taste. It cooks up in minutes, tastes great as a healthy substitute for conventional pasta or chop and add to salads, stir-fries, soups and stews, or serve in place of a green vegetable. If you like a savoury chew try eating it raw, fresh… Read More

Sweet Potato Tahini Cream Sauce Serves 2-4 Ingredients 350 grams of sweet potato, chopped into medium-sized chunks 2 tbsp Whole Tahini 3 tbsp lemon juice 1/4 teaspoon of powdered cinnamon A pinch of unrefined sea salt   Directions: Steam the sweet potato until soft, about 8 – 10 minutes.  Don’t throw out the steaming water. Blend… Read More

The basics of making a salad dressing A vinaigrette is a blend of vinegar with oil. This is a quick and easy classic salad dressing. A ratio of 3 to 1, oil to vinegar is a good rule of thumb to follow. There is a wide variety of oils  to choose from, the following are the… Read More

Chilli Cucumber Salsa Ingredients: 1 cucumber 1 chilli pepper 1 sweet orange pepper 1 green pepper 1 sweet red pepper 3 tablespoons of olive oil 1 tablespoon of apple cider vinegar 1 cup of rocket leaves 1 teaspoon of turmeric powder 1 clove of garlic Directions: Peel the cucumber, cut into small pieces and place… Read More

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