Tag: vegan

Vegan Pancakes

Vegan Pancakes Here’s an easy-pleasey vegan pancake recipe. You could make up the batter the night before if you want pancakes for breakfast. Store any unused batter for a snack or dessert, or store overnight for the next day. To make gluten-free pancakes use chickpea and rice flour or your own gluten-free flour mix. Ingredients: […]

Raw Energy Balls

Raw Energy Balls No cooking required. These raw energy balls are nutrient dense. Whip up a batch for a satisfying treat. Makes about 12 balls. You can store them in the fridge for up to 2 weeks. Ingredients: ½ cup creamy almond butter ½ cup hulled hemp seeds ¾ cup unsweetened coconut flakes 10 large […]

Mushroom Broth

Immune Boosting Mushroom Broth This mushroom broth uses an overnight infusion of nettle leaf for added vitamin and mineral content. If you don’t have nettles you could use chickweed. Alternatively you could use 2 litres of plain water and add some chopped kale or other fresh greens or combinations of herbs like parlsey and coriander, […]

Tomato Salsa

It is so easy to make fresh tomato salsa, which you can enjoy as a dip, or serve alongside salads, steamed vegetables or other dishes. While fresh ripe tomatoes will taste best you could use tinned tomatoes and add a teaspoon of maple syrup for sweetness. Optional Additions: Cucumber, bell peppers, parsley, oregano, olive oil, […]

Vegan cream of broccoli soup

This is a light, easy to make, vegan cream of broccoli soup. The creaminess comes from the soaked cashews, alternatively use a few tablespoons of tahini or cashew butter if you have no cashews or you are pressed for time. Ingredients: 1 large or 2 small heads of broccoli 2-3 large potatoes 1 teaspoon of […]

Turmeric Butter

How to Make Turmeric Butter Turmeric butter is an easy and delicious way to include this anti-inflammatory food in your diet. Use on sandwiches, serve on grains, or mix a teaspoon of turmeric butter with warm milk for a tasty beverage. Ingredients: ¼ cup virgin cold-pressed coconut oil, softened but not melted ¼ cup extra […]

Cucumber with Kale Pesto

Ingredients: Kale Pesto: 2 cups of de-ribbed kale leaves ¼ cup raw sunflower seeds ½ cup of cold pressed olive oil ½ teaspoon of unrefined sea salt 1 clove of garlic Juice of one lemon Cucumber spaghetti 1 large cucumber OPTIONAL: Nutritional yeast flakes – sprinkle on top just before serving. Also use whatever nuts or seeds […]

Baked Amaranth with Beets

I got some fresh organic beets—which usually I would use for salads or juice,  but today I wanted something warm. The cupboard was a little bare but I had amaranth and thought to combine both beets and amaranth and bake them. This little experiment resulted in a dish I will definitely make again. The result: delicious, mildly sweet and totally satisfying. […]

Oatmeal Whole Wheat Bread

This  oatmeal bread is quick and easy to make. You could use spelt or other flour in place of whole wheat flour. Also try adding seeds, nuts or raisins for a hearty breakfast bread. Ingredients: 1 cup of rolled oats 1 cup of whole wheat flour 2 tsp of baking powder 1 tsp of salt 2 tbsp of honey or blackstrap […]

Banana Crumble

A sweet solution, and an easy recipe for when you have too many ripe bananas. Ingredients: 4 ripe bananas 100 grams of oat flakes 1 tablespoon of tahini ½ cup of flaked almonds (walnuts or other nuts, seeds)—Use any nuts or seeds you have or omit if you prefer. 1 level teaspoon of ground cinnamon 1 […]