Category: Vegan, Vegetarian

  • Carrot, Parsnip Seed Spread

    Carrot, Parsnip Seed Spread

    This carrot and parsnip seed spread is a satisfying option for the lunchbox. Use as a spread on crackers or in sandwiches. It also makes a nice filling: slice a bell or sweet pepper lengthwise, de-seed and fill. Make a chunky version to add to salads or enjoy as a tasty side dish or snack.…

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  • Parsley and Coriander Pesto

    Parsley and Coriander Pesto

    Fresh parsley and coriander combine nicely in a pesto that not only tastes great but helps the body to 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 tablespoon of apple cider vinegar–…

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  • 3 Bean Chilli

    3 Bean Chilli

    Serve this easy to make, 3 bean chilli with brown rice, boiled millet or other whole grain. It is also good served with sweet potato flatbreads.  Improvise, use whatever beans you have, add other vegetables and adjust the seasoning to your liking. Ingredients: 2 cups water 1 cup of chopped onion 1 green/red bell pepper, seeded and…

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  • Vegan Pizza

    Vegan Pizza

    Cauliflower Pizza Crust Ingredients: 2 cups of grated cauliflower 3⁄4 cup almond meal 2 tbsp of chia seeds mixed with 6 tbsp 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…

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  • Sweet Potato Flatbread

    Sweet Potato Flatbread

    Ingredients: 2 med or 1 lg boiled/steamed sweet potato 2 cups spelt flour 1/2 tsp sea salt 1 level tsp 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 you have a soft  moist dough that is…

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  • Pumpkin Seed Pate

    Pumpkin Seed Pate

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

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  • Protein Balls

    Protein Balls

    These are rich and make a filling tasty snack when on the go or a healthy treat. They freeze well, or keep in the fridge for up to 6  days. Makes 12 balls. Ingredients: ½ cup of almonds ½ cup of pumpkin seeds ¼ cup of walnuts ¼ cup of sesame seeds ¼ cup of chia seeds…

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  • Chia Seed Pudding

    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. However, some people just do not like the look (frog spawn) or texture (slimy) in which case you might try blending the mix…

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  • Quinoa for breakfast

    Quinoa for breakfast

    Quinoa makes for a nice change from oats for breakfast. 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. A handy method is to soak overnight, as you would oats, and simply cook…

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  • Sweet potato and kidney bean Pate

    Sweet potato and kidney bean Pate

    Sweet potato and kidney bean pâté makes a handy option for filling lunch wraps, or take to work along with some crackers and a green salad. Ingredients: 2 sweet potatoes, grated 1 onion, grated 2 cloves garlic, minced 1 tin of kidney bean: rinse and drain 3 tbsp Spelt Flour 1 tbsp mixed herbs /…

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  • Buckwheat Seed Loaf

    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 tbsp sesame seeds 2 tbsp chia seeds 4 tbsp psyllium husk 1 tsp sea salt 1½ cup water 3 tbsp melted coconut oil (You can substitute nuts for seeds)…

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  • Spiced Blackstrap Molasses Cookies

    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 teaspoon each of ground…

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