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 Chia seed pudding is a good option for breakfast or as a delicious healthy dessert. On their own, chia seeds are almost tasteless, which makes them very versatile in terms of flavour. Use cacao/coco or carob powder for a chocolate flavour, or go with berries, mango or pineapple for a fruit pudding. Add… 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


Buckwheat Seed Loaf Ingredients: 1½ cups buckwheat: soaked for 2 – 4 hours and then well drained. 1 cup sunflower seeds ½ cup pumpkin seeds ½ cup flaxseeds 1 tablespoon sesame seeds 2 tablespoons chia seeds 4 tablespoons psyllium husk 1 teaspoon sea salt 1½ cup water 3 tablespoons melted coconut oil (You can substitute… Read More


Spiced Blackstrap molasses cookies Makes approximately 2 dozen small cookies. Ingredients: 4 oz of coconut butter 1 cup of dried dates finely chopped or blended in food processor ½ cup of organic blackstrap molasses 2 tablespoons of chia seeds mixed with 6 tablespoons of water (substitute for 2 eggs) 2½ cups of spelt flour 1… Read More