Cook30

Cook:30.2 Cookbook

The Cook:30.2 cookbook captures all 24 meals in the second delicious season of this popular television series.

The amazing, full-color photographs of each dish, along with the hundreds of preparation and presentation photographs demonstrating each step, will fill you with confidence to try each mouth-watering recipe.

  • 24 chapters of delicious recipes, one for each episode of the programme.
  • Every episode has around 5 different meal components to prepare and recipes for each one.
  • Each chapter has a flowchart of how to multi-task and prepare a meal the way a chef would.
  • All recipes can be prepared on their own so this book can also be used like a normal cookbook.
  • Large 235 pages, full colour photographs of each recipe.
Suggested Donation $25.00

Cook:30 Cookbook

The programme and book will show you how easy it is to cook healthy food at home.

  • 26 chapters, one for each episode of the programme.
  • Every episode has around 5 different meal components to prepare.
  • Each chapter has a flowchart of how to multi-task and prepare a meal the way a chef would.
  • All recipes can be prepared on their own so this book can also be used like a normal cookbook.
  • Large 288 pages, full colour photographs of each recipe.
  • Plus over 500 preparation photographs to show you how it is done and give you confidence to try them out!
  • A beautiful gift or an easy way to begin learning how to cook healthy delicious meals.
Suggested Donation $25.00

About Jeremy Dixon

In 2003 my wife, Verity, and I treated ourselves to a 10 day cleanse at a health retreat. We had steam baths, massages, days of juice fasting, long walks, nutritional education, cooking classes, naturopathic consultations and most importantly 10 days of rest. We came back with a newfound vitality and zest for life. By implementing simple changes in the ensuing months such as healthy eating, drinking plenty of water and exercise, we just felt so good!”


Spinach, Ginger, Pumpkin & Tofu Curry

MAKES 8 X 1 CUP SERVES

An easy to make hotpot that tastes amazing!


Step 1 - Roast Butternut


Revive Raw Salad with Beetroot & Mint

MAKES 6 X 1 CUP SERVES

A favourite salad at my cafes - it is on the menu almost all year round!



Freshly Cooked Quinoa

MAKES 3 X 1 CUP SERVES

A nutritious light accompaniment for any curry.



Corn & Pepper Fiesta

MAKES 4 X 1 CUP SERVES

A delicious accompaniment that goes well with many meals.



Honest Pino Colada

MAKES 4 X ¾ CUP SERVES

A healthy take on the classic drink.



Chickpea Pizza

MAKES 12 PIECES TO SERVE 6 PEOPLE

An easy to make hotpot that tastes amazing!


STEP 1 — Make Pizza Base



STEP 2 — Saute Onion & Heart Sauce


STEP 3 — Assemble Pizza Topping


Bombay Roasted Potatoes

MAKES 5 X 1 CUP SERVES

A technique to serve roasted potatoes you will love!




Peanut Butter Smoothie

MAKES 4 X ¾ CUP SERVES

This is a decadent smoothie that kids especially will love. It looks great too!




Cashew & Bellpepper Dip

MAKES 2 CUPS




Classic Hummus

MAKES 3 CUPS




STEP 1 — Saute Onion



STEP 2 — Cook Potato



STEP 3 — Add Remaining Ingredients











STEP 1 — Prepare Tofu & Saute Onion


STEP 2 — Add Ingredients


STEP 3 — Garnish






Scrambled Tofu with Avocado

MAKES 3 X 1 CUP SERVES

A lovely flavoursome alternative to scrambled eggs. You will not believe how good it tastes!


STEP 1 — Saute Onion & Add Ingredients


STEP 2 — Garnish


Grilled Veges

SERVES 4

A lovely medley of colours and flavours.




Revive Toasted Granola

MAKES 4 CUPS

A healthy crunchy granola that is far better for you than most packaged breakfast cereals.




Homemade Almond Milk

MAKES 5 CUPS

A healthy milk alternative you can make at home!




STEP 1 — Make Pizza Base


STEP 2 — Saute Onion & Heart Sauce


STEP 3 — Assemble Pizza Topping


Tuscan Butternut & Spinach Filo Parcels

MAKES 8 PARCELS


STEP 1 — Cook Butternut & Saute Onion


Fresh Pesto Vegetable Mingle

MAKES 6 X 1 CUP SERVES


PART 1 — Fresh Vegetable Mingle



PART 2 — Homemade Basil Pesto



Mesclun Mango Salad

MAKES 6 X 1 CUP SERVES




Classic Strawberry Smoothie

MAKES 4 X ¾ CUP SERVES




Revive Chilli on Corn Chips

MAKES 8 X 1 CUP SERVES

This is a delicious chilli that is so easy to make. Make it as mild or hot as you like.


STEP 1 — Saute Onion & Add Ingredients



STEP 2 — Finish & Garnish



Fresh Toppings

Colourful fresh vegetables.




Healthy Cheezy Cashew Sauce

MAKES 2 CUPS

A lovely healthy alternative to cheese sauce!




Pan Fried Vegetables

MAKES 2 CUPS




Blueberry "Better Than Ice Cream"

SERVES 4




Thai Chickpea Satay

MAKES 8 X 1 CUP SERVES

These Thai spices, ginger and peanuts combine together very well!


STEP 1 — Saute Onion



STEP 2 — Add Ingredients



STEP 3 — Finish & Garnish



Pad Thai Noodles

MAKES 6 X 1 CUP SERVES




Sunflower Cream

MAKES 1 CUP

A tasty healthy alternative to sour cream.




Asian Salad with Ginger

MAKES 4 X 1 CUP SERVES




Apricot Bliss Balls

MAKES 25 BALLS




French Puy Lentils & Roasted Beetroot

MAKES 6 X 1 CUP SERVES


STEP 1 — Chop & Roast Beetroot



STEP 2 — Combine Ingredients



Spanish Smoked Rice with Peanuts

MAKES 6 X 1 CUP SERVES

This is a great salad to make if you have leftover rice.




Fresh Cos Caesar Salad with Croutons

MAKES 8 X 1 CUP SERVES




Tahini Dressing

MAKES 1½ CUPS

A healthy alternative to aioli or mayonnaise.




Thai Green Curry Mingle

MAKES 6 X 1 CUP SERVES




Sparkling Fruity Punch

MAKES 4 X 1 CUP SERVES

This is an excellent healthy drink for festive occasions.




Asian Peanut Stir Fry

MAKES 6 X 1 CUP SERVES

This is a delicious stir fry! I love dishes where you just keep adding flavourful ingredients to the pan!


STEP 1 — Saute Vegetables



STEP 2 — Add Ingredients



STEP 3 — Garnish



Honey Glazed Tofu

MAKES 4-8 SERVES

Tofu soaks up all these lovely Asian flavours.




Asian Sesame Greens Salad

MAKES 10 X 1 CUP SERVES

You will never believe how this simple "dressing" can make these greens taste so good!




Edamame

ANY SERVES

So quick and delicious. Eating these is a fun and slightly addictive experience! Simply take one edamame pod and put it in your mouth while holding the end with your fingers. Then slide the beans out with your teeth and discard the pod.




Sliced Pineapple with Mint & Lime Juice

SERVES 4

Fresh, simple and tasty!




Curried Indian Zucchini Fritters

MAKES 20 SMALL OR 10 LARGE FRITTERS

When you find out how easy these are to make you will make them all the time!


STEP 1 — Saute Onion & Add Spices



STEP 2 — Fry Fritters & Garnish



Revivedorf Salad

MAKES 6 X 1 CUP SERVES

Fresh, alive and full of crunch.




Tofu Mayo

MAKES 2 CUPS

A healthy lower fat alternative to mayonnaise or aioli.




Pineapple & Mint Salsa

MAKES 2 CUPS

A quick, easy and tasty addition to any meal.




Plum & Ginger Oat Slice

MAKES 8 LARGE SLABS OR 16 SMALL SLABS

Lovely healthy sweet option. This recipe is versatile - try other canned fruit like apricots, apples or peaches.




Thai Red Curry with Chickpeas

MAKES 6 X 1 CUP SERVES

It is so easy to make a Thai curry just by adding some great Thai flavours. Serve over rice noodles.


STEP 1 — Saute Onion



STEP 2 — Add Ingredients



STEP 3 — Finish & Garnish



Thai Ginger Coleslaw

MAKES 6 X 1 CUP SERVES

An amazingly tasty coleslaw!




Thai Dressing

MAKES ½ CUP

This dressing is so full of flavour!




Rice Noodles with Cilantro & Lime Juice

MAKES 4 X 1 CUP SERVES

A great way to add some flavour to rice noodles.



CLOSE


Sticky Rice Mango

MAKES 4 SERVES

My favourite dessert when in Thailand!




Hungarian Goulash with Tofu

MAKES 6 X 1 CUP SERVES

Tofu and mushrooms make a great combination in this dish!


STEP 1 — Saute Onion & Mushroom



STEP 2 — Add Ingredients



STEP 3 — Finish & Garnish



Sweet Chilli Roast Vegetables

MAKES 8 X 1 CUP SERVES

This delicious combination can be served warm as a side dish or chilled as a salad.


STEP 1 — Roast Vegetables



STEP 2 — Make Dressing & Garnish


Fresh Mexican Salad

MAKES 8 X 1 CUP SERVES

The celery seeds really make this salad come alive!




Lemon Infused Quinoa

MAKES 3 X 1 CUP SERVES

A quick accompaniment to any hotpot!




Banana Date Smoothie

MAKES 2 X 1 CUP SERVES

A delicious creamy sweet smoothie.




Greek Potato Cake

MAKES 8 CAKES

STEP 1 — Cook Potatoes




STEP 2 — Make Potato Mash



STEP 3 — Form Cakes & Fry



Chunky Avocado & Tomato Salsa

MAKES 2 CUPS



Fresh Pepper Medley

MAKES 8 X 1 CUP SERVES



Honey Glazed Carrots

MAKES 4 X 1 CUP SERVES




Fruit Kebabs

MAKES 10 KEBABS



Cashew & Pear Creme

Makes 2 cups

This is a lovely all-purpose cream that you can use with many desserts.




Corn & Pepper Fiesta

MAKES 4 X ½ CUP SERVES




Black Beans

MAKES 4 X ½ CUP SERVES


Freshly Chopped Lettuce

MAKES 3 X 1 CUP SERVES


Guacamole

MAKES 1-2 CUPS




Zesty Lime & Cilantro Rice

MAKES 4 X ½ CUP SERVES




Fresh Mexican Salsa

MAKES 2½ CUPS

This flavoursome salsa really makes this meal taste great and gives genuine Mexican flavour.




Freshly Cut Mangos & Lime Juice

MAKES 4 SERVES

It is great to finish a meal with a fresh dessert and the toppings turn mango from good to amazing!




Swiss Bircher Muesli

MAKES 3 X 1 CUP SERVES




Wild Berries

MAKES 3-4 CUPS




Homemade Almond Butter

MAKES 2 CUPS




Nearly French Toast

MAKES 16 HALF SLICES




Breakfast Potatoes

6 X 1 CUP SERVES




Shepherdess Pie

SERVES 6-8


STEP 1 — Make Potato Mash



STEP 2 — Make Lentil Mix



STEP 3 — Assemble



Seedy Slaw & Lemon Dressing

MAKES 6 X 1 CUP SERVES


STEP 1 — Slaw



STEP 2 — Dressing (Makes 1/4 Cup)



Sesame Cucumber Ribbon Salad

MAKES 4 X ½ CUP SERVES

A beautifully delicate and refreshing salad.




Pineapple Rice Pudding

MAKES 4 X 1 CUP SERVES




Beefless Burgers

SERVES 4

These burgers are delicious and you only need to combine ingredients in a food processor to make them!


STEP 1 — Roast Butternut



STEP 2 — Make Burgers



STEP 3 — Prepare Additions & Assemble



Sweet Potato Fries

MAKES 6 X 1 CUP SERVES




Moroccan Hummus

MAKES 1½ CUPS




Carob Ice Shake

MAKES 4 X 1 CUP SERVES

Carob is a healthful chocolate alternative as it is naturally sweet and does not contain caffeine.




Classic Carrot & Cilantro Soup

MAKES 8 X 1 CUP SERVES


STEP 1 — Chop & Saute Base Ingredients



STEP 2 — Add Spices & Water



STEP 3 — Make Cashew Cream



STEP 4 — Add Remaining Ingredients & Garnish



Fragrant Thai Tofu Laksa

MAKES 5 X 1 CUP SERVES


STEP 1 — Chop & Saute Base Ingredients



STEP 2 — Add Ingredients



STEP 3 — Finish & Garnish



Creamy Italian Tomato Soup

MAKES 7 X 1 CUP SERVES




Fresh Hummus

MAKES 2 CUPS




Colourful Fruit Platter

SERVES 4-6




Thai Green Curry Lentils

MAKES 6 X 1 CUP SERVES


STEP 1 — Lentils & Sweet Potato



STEP 2 — Add Ingredients



STEP 3 — Finish



Zesty Cilantro Rice Noodles

MAKES 4 X 1 CUP SERVES




Tuscan Greens Salad

MAKES 6 X 1 CUP SERVES




Blueberry Cashew Cheesecake

MAKES 8 X 1 CUP SERVES


STEP 1 — Filling



STEP 2 — Base



STEP 3 — Topping & Finish



Tarka Dahl

MAKES 5 X 1 CUP SERVES


STEP 1 — Saute Onion



STEP 2 — Add Spices & Lentils



STEP 3 — Finish & Garnish



Lemony Couscous

MAKES 6 X 1 CUP SERVES




Tempeh & Cherry Tomato Salad

MAKES 4 X 1 CUP SERVES

I love the fresh tomatoes and spinach combined with the nutty tempeh and tahini dressing in this salad.





Pan Fried Asparagus with Sesame Seeds

MAKES 2 CUPS

A lovely, quick side dish - a must during asparagus season.




Peach Ice Smoothie

MAKES 4 X ¾ CUP SERVES




Indian Chickpea & Potato Wraps

MAKES 8 WRAPS


STEP 1 — Potatoes & Onions



STEP 2 — Filling



STEP 3 — Assemble



Pear & Rocket Salad

MAKES 6 X 1 CUP SERVES

Arugula (Rocket) has a delicious peppery flavour and makes a lovely salad.




Mediterranean Stir Fry Vegetables

MAKES 4 X 1 CUP SERVES

These summer vegetables really compliment each other well.




Carrot Cake Bliss Balls

MAKES 18 MEDIUM BALLS




Dahlatouille

MAKES 8 X 1 CUP SERVES

This colourful cafe favourite is a cross between a dahl and a ratatouille.


STEP 1 — Cook Lentils


STEP 2 — Add Ingredients

STEP 2 — Add Ingredients


Brown Rice

MAKES 6 X 1 CUP SERVES




Chunky Greek Salad

MAKES 8 X 1 CUP SERVES



Green Pea & Sesame Mingle

MAKES 4 X 1 CUP SERVES



Carob "Better Than Ice Cream"

MAKES 4 X 1 CUP SERVES

Who would have thought that frozen bananas could become such a delicious, silky, cholesterol-free dessert!



Mediterranean Sweet Potato

MAKES 6 SERVES


STEP 1 — Roast Sweet Potatoes


STEP 2 — Saute Vegetables


STEP 3 — Stuff Sweet Potatoes


Fresh Garden Salad

MAKES 6 X 1 CUP SERVES




Basil Pesto Pasta Salad

MAKES 4 X 1 CUP SERVES




Chia Seed Pudding with Black Cherries

MAKES 4 X ¾ CUP SERVES

This decadent dessert tastes as good as it looks - and it is so healthy with the chia seeds!


STEP 1 — Mix Ingredients


STEP 2 — Present & Garnish


Turkish Falafel Wraps

MAKES 24 PATTIES

Served with vegetables, store bought hummus and a tahini dressing


STEP 1 — Blend Mixture



STEP 2 — Form & Fry Falafel



Tahini Dressing

MAKES 1 CUP

A lovely dressing that you can use in place of mayonnaise and aioli.




Spanish Smoked Potato Wedges

MAKES 4 X 1 CUP SERVES




Healthy Banoffee Pie

MAKES 10 SERVES


STEP 1 — Make Cashew Cream



STEP 2 — Base


STEP 3 — Filling & Assemble



Chilli Con Haba Hotpot

MAKES 5 X 1 CUP SERVES


STEP 1 — Saute


a large frying pan saute all the ingredients for around 5 minutes or until the onion is soft.


STEP 2 — Add Ingredients



STEP 3 — Garnish



Cilantro Brown Rice

MAKES 4 X 1 CUP SERVES

Cooked brown rice can be served as is, especially if it is accompanying a tasty hotpot, however it can be nice to add a few simple ingredients to make it a little bit special.




Mexican Tomato, Corn & Avocado Salad

MAKES 4 X 1 CUP SERVES




Broccoli Chick Bread

MAKES 4 SERVINGS



CLOSE


Wild Berries with Cashew Pear Cream

MAKES 4 X 1 CUP SERVES


STEP 1 — Blend Mixture


STEP 2 — Form & Fry Falafel


Nutty Seedy Slaw

MAKES 4 X 1 CUP SERVES

Coleslaw is awesome on top of baked potatoes!



Easy Tahini Dressing

MAKES ¼ CUP

An easy dressing you can use on almost anything.



Creamy Thyme Mushrooms

MAKES 3 X 1 CUP SERVES



Tuscan Lentil & Tomato Stew

MAKES 4 X 1 CUP SERVES



Jacket Potatoes

SERVES 4



Salad Vegetables

MAKES 4 X 1 CUP SERVES



Mango Chia Glass

SERVES 4

Chia seeds swell up to make a lovely creamy dessert.



Mega Stir Fry

MAKES 7 X 1 CUP SERVES

This stir fry combines all my favourite ingredients into one yummy dish.


Step 1 - Cook Rice


Step 2 - Saute Onion Mix


Step 3 - Saute Tempeh


Step 4 - Finish


Tamari Toasted Nuts & Seeds

MAKES 1 CUP


Ingredients

Directions


Roasted Sweet Potato

MAKES 3 X 1 CUP SERVES


Ingredients

Directions


Cashew & Lime Aioli

MAKES 1 CUP


Ingredients

Directions


Raspberry & Mint Smoothie

SERVES 4


Ingredients

Directions


Tarka Dahl

MAKES 5 X 1 CUP SERVES


Step 1 - Onion Mix

Ingredients

Directions


Step 2 - Add spices

Ingredients

Directions


Step 3 - Cook Lentils

Ingredients

Directions


Cucumber & Dill Salad

MAKES 3 X 1 CUP SERVES


Ingredients

Directions


Seedy Sprinkle

MAKES 1 CUP

This lovely crunchy topping adds great texture to anysacoury dish! Just serve in a small dish on the table.


Step 1 - Onion Mix

Ingredients

Directions


Lemony Herb Rice

MAKES 3 x 1 CUP SERVES

A great way to subtly flavour rice.


Step 1 - Onion Mix

Ingredients

Directions


Cambodian Banana Fritters

MAKES 12 FRITTERS


Step 1 - Onion Mix

Ingredients

Directions


Chunky Italian Tomato Pasta

MAKES 6 X 1 CUP SERVES


Step 1 - Start Pasta

Ingredients

  • boiling water
  • 7oz (200g) wholegrain spiral pasta
  • garnish: olive oil
  • garnish: ¼ teaspoon salt

Directions

  • Cook the pasta in boiling water for 8 minutes until firm to the bite or according to packet directions.
  • Drain immediately.
  • Drizzle with a tiny amount of olive oil and salt.

Step 2 - Saute Onion

Ingredients

  • 1½ cups red onion largely diced (around 1 large onion)
  • 6 cloves garlic crushed
  • 1 teaspoon mixed herbs
  • 1 tablespoon oil

Directions

  • In a pot or pan saute the onion, garlic, herbs and oil for 5 minutes or until the onion is soft.

Step 3 - Mix in Tomatoes

Ingredients

  • 1 tablespoon liquid honey
  • 2 x 12oz (400g) cans of tomatoes (crushed)
  • 4 tablespoons tomato paste
  • ½ teaspoon salt

Directions

  • Add honey, tomatoes, tomato paste and salt to onion mix and warm through.

Step 4 - Serve & Garnish

Ingredients

  • ½ cup basil chopped
  • ½ cup Italian parsley chopped

Directions

  • Taste test before serving and add a little more salt and/or honey to taste.
  • Serve with fresh chopped basil and Italian parsley on top.

Italian Chickpea Salad

MAKES 4 X 1 CUP SERVES

Just add some olives and sun-dried tomatoes to transform chickpeas!


Ingredients

  • 2 x 12oz (400g) cans of chickpeas(garbanzo beans)
  • ½ green bell pepper (capsicum)
  • ½ red bell pepper (capsicum)
  • 8 sun-dried tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup Italian dressing
  • garnish: Italian parsley

Directions

  • Drain chickpeas and add to serving dish.
  • Add diced bell peppers, sliced sun-dried tomatoes and olives to serving dish.
  • Pour dressing over salad.
  • Mix all ingredients together with your hands. Serve garnished with parsley.
  • Tip: This salad is great stuffed inside fresh whole meal pita bread with lettuce and avocado.

Italian Dressing

MAKES ¼ CUP

Simple and quick!


Ingredients

  • 1 tablespoon liquid honey
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

Directions

  • Add all dressing ingredients to a small bowl and stir to combine.

Leafy Green Salad

MAKES 3 X 1 CUP SERVES


Ingredients

  • 8 stalks asparagus
  • 1 red bell pepper (capsicum)
  • 1 large carrot
  • 1 telegraph cucumber (2 cups)
  • 1 avocado
  • 5oz (150g) leafy green salad mix
  • 1 tablespoon lemon juice (around
  • ½ lemon)

Directions

  • Break woody ends off asparagus stalks.
  • Thinly slice bell pepper lengthwise.
  • Peel skin off carrot and use the peeler to create ribbons of carrot.
  • Cut cucumber diagonally into half moons.
  • Dice avocado.
  • Scatter all ingredients onto serving plate.
  • Mix everything together and squeeze lemon juice over top.

Pear & Apple Crumble

SERVES 4

You will not believe how quick this is!


Ingredients

  • 1 can apple sauce
  • 1 can sliced pears
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3 cups granola/muesli

Directions

  • Pour apple sauce and canned pears into baking dish.
  • Slice pears with a knife if the chunks are larger than bite size.
  • Sprinkle cinnamon and nutmeg on top.
  • Pour granola/muesli over the fruit mixture.
  • Place in oven and bake at 350°F (180°C) for 15 minutes.
  • Serve with fresh berries.
  • Tip: Make sure you use a healthy granola/muesli!

Supercharged Savoury Breakfast Bowl

MAKES 4 X 1 CUP SERVES


Step 1 - Sweet Potato O'Brien

Ingredients

  • 3 cups red sweet potato (kumara) diced (around 3 medium)
  • 1 cup red bell pepper (capsicum) chopped (around 1 bell pepper)
  • 1 cup red onion finely chopped (around 1 small onion)
  • 2 tablespoons oil
  • ½ teaspoon salt

Directions

  • Chop sweet potato, bell pepper and onion.
  • In a bowl mix all ingredients together.
  • Put onto an oven tray and bake at 350°F (180°C) for around 15 minutes or until just getting soft.

Step 2 - Buckwheat

Ingredients

  • 1 cup buckwheat
  • 2 cups boiling water

Directions

  • Add buckwheat and boiling water to a small pot.
  • Bring back to boil, turndown to a simmer and cook for 10 minutes.

Step 3 - Black Beans

Ingredients

  • 1 2oz (400g) can (2 cups) black beans
  • 1 tablespoon soy sauce or tamari

Directions

  • Put the beans and soy sauce or tamari into a small pot and heat.

Step 4 - Assembly

Ingredients

  • Honey Ginger Tofu
  • Mediterranean Vegetables
  • Toasted Nuts & Seeds
  • garnish: lime wedges
  • garnish: cilantro (fresh coriander)

Directions

  • Choose a large serving bowl and create segments of Sweet Potato O'Brien, cooked buckwheat, black beans, Honey Ginger Tofu and Mediterranean Vegetables.
  • Sprinkle with Toasted Nuts & Seeds and garnish with lime wedges and cilantro.

Honey Ginger Tofu

MAKES 2 X 1 CUP SERVES


Ingredients

  • 20oz (600g) tofu cut into small cubes
  • 1 teaspoon oil
  • 1 tablespoon freshly grated ginger or ginger puree
  • ½ teaspoon turmeric
  • 2 tablespoons liquid honey
  • ¼ teaspoon salt
  • garnish: sesame seeds

Directions

  • Add diced tofu and oil to a hot medium frying pan.
  • Grate fresh ginger into the pan.
  • Add turmeric, honey and salt.
  • Saute for around 15 minutes or until starting to go brown.
  • Stir regularly.

Toasted Nuts & Seeds

MAKES 1 ½ CUPS


Ingredients

  • ½ cup cashew pieces
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup coconut flakes

Directions

  • Add nuts and seeds to a small hot frying pan and lightly toast for about 7 minutes.
  • Add coconut flakes near the end as they will burn faster than other ingredients.
  • Tip: You may substitute other nuts and seeds in this recipe. You want 1 ½ cups of nuts and seeds altogether.

Mediterranean Vegetables

MAKES 3 X 1 CUP SERVES


Ingredients

  • 2 cups cherry tomatoes (mixed colours)
  • 2 cups zucchini (courgette) (around 2 medium)
  • 1 teaspoon oil
  • 2 cloves garlic crushed
  • ¼ teaspoon salt
  • garnish: avocado
  • garnish: cilantro (fresh coriander)
  • garnish: lime wedges

Directions

  • Cut zucchini in half and slice diagonally into nice big chunks. Put in hot medium frying pan with oil.
  • Add all remaining ingredients and heat for about 5 minutes or until vegetables are warm and starting to get soft.
  • To serve, place in a large bowl with a garnish of avocado, cilantro and lime wedges.

Blueberry Power Shake

MAKES 4 X 1 CUP SERVES


Ingredients

  • 1½ cups milk of your choice
  • 2 large bananas
  • 2 cups frozen blueberries
  • ½ avocado
  • 2 tablespoons flax meal (ground linseeds)
  • 2 tablespoons chia seeds
  • ¾ cup cooked quinoa
  • garnish: blueberries
  • garnish: chia seeds

Directions

  • Put all ingredients into a blender and blend.
  • Pour into glasses and let sit to allow the chia seeds to swell slightly.
  • Add blueberries for garnish.
  • Tip: If you want a striped look add a couple of tablespoons of milk to the blender at the end and blend for around 1 second. When you pour into a glass you will have streaks of unmixed milk.
  • Tip: Instead of quinoa you could use brown rice, oats or any other wholegrain you have leftover in the fridge.

Italian Pumpkin Risotto

MAKES 6 X 1 CUP SERVES


Step 1 - Roast Pumpkin

Ingredients

  • 3 cups pumpkin cubed
  • ½ cup cashew nuts raw
  • ½ teaspoon nutmeg
  • 1 tablespoon oil

Directions

  • Cut pumpkin into 1in (2cm) cubes, put on an oven tray and mix with cashew nuts, nutmeg and oil.
  • Bake for 20 minutes at 350°F (180°C) or until pumpkin is soft but not mushy.

Step 2 - Cook Rice

Ingredients

  • 3 cups cooked long grain brown rice (or to cook use 1 cup rice and 2 cups hot water)

Directions

  • Cook rice or use pre-cooked from the fridge.
  • Warm cooked rice in a large frying pan.
  • Add roasted pumpkin & cashew mixture.

Step 3 - Add Other Ingredients

Ingredients

  • 2 cups frozen green peas
  • ½ red onion diced
  • ½ teaspoon salt
  • 1 tablespoon liquid honey
  • 1 teaspoon mixed herbs

Directions

  • Add peas, red onion, salt, honey, mixed herbs to pan and combine all ingredients together.

Step 4 - Garnish & serve

Ingredients

  • optional: tahini
  • optional: pistachio nuts

Directions

  • Drizzle with tahini and top with pistachio nuts to serve.

Pacifika Coleslaw with Lime Dressing

MAKES 8 X 1 CUP SERVES

This is a lovely coleslaw bursting with Pacific flavours of lime and coconut.


Ingredients

  • 3 cups sliced purple cabbage
  • 3 cups grated carrot
  • 2 tablespoons chopped Italian parsley
  • garnish: 2 tablespoons of coconut flakes

Lime Dressing:

  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 4 tablespoons lime juice (around 2 limes)
  • 1 tablespoon liquid honey

Directions

  • Use the slicing attachment of your food processor to slice the cabbage, and your grating attachment to grate the carrot (or use your knife anda handgrater).
  • Add to serving platter.
  • Add Italian parsley.
  • Combine all dressing ingredients in a small bowl and drizzle over the top.
  • Garnish with coconut flakes.

Beetroot Hummus

MAKES 2 CUPS

Serve with rice crackers or vegetable sticks.


Ingredients

  • 2 tablespoons tahini (sesame seed paste)
  • 3 cloves garlic
  • 12oz (400g) can chickpeas (garbanzo beans) drained
  • 1 teaspoon ground cumin
  • 2 medium beetroot precooked
  • ½ teaspoon salt
  • 2 tablespoons lemon juice (around 1 lemon) up to ½ cup of water if needed
  • garnish: Italian parsley

Directions

  • Put all ingredients in food processor and process until smooth. You can also use a stick blender.
  • Taste and add more water, salt or lemon juice as required.
  • Garnish with some finely chopped Italian parsley.

Rainbow Bean Salad with Avocado

MAKES 6 X 1 CUP SERVES


Ingredients

  • 12oz (400g) can pinto beans
  • 12oz (400g) can chickpeas(garbanzo beans)
  • 2 cups cherry tomatoes(mixed colours)
  • 1 cup celery roughly chopped
  • 1 cup green bell pepper(capsicum) roughly diced¼ cup red onion diced small
  • ½ avocado diced
  • ½ cup olives pitted
  • ¼ cup Basic Vinaigrette
  • garnish: Italian parsley

Directions

  • Add pinto beans, chickpeas, cherry tomatoes, celery, bell pepper and red onion to a large bowl.
  • Add cubed avocado and olives and mix through with your fingers.
  • Pour vinaigrette over the salad and garnish with the parsley.
  • Tip: For this salad you can use any combination of beans and colourful vegetables.
  • Tip: Green is the one fresh colour that can transform a meal, which is why it is used as a garnish on so many dishes.

Basic Vinaigrette

MAKES ¼ CUP

I prefer using lemon juice instead of vinegar


Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice (around 1 lemon)
  • 1 tablespoon liquid honey
  • ¼ teaspoon salt
  • ¼ cup Italian parsley finely chopped
  • 1 clove garlic crushed

Directions

  • Combine vinaigrette ingredients in a small bowl or cup and stir.
  • When ready to serve, stir and pour the vinaigrette over the salad.

Strawberry Slushy

SERVES 4

This combination of strawberries and lemon is very refreshing.


Ingredients

  • 2 cups frozen strawberries
  • 1 tablespoon lemon juice (around ½ lemon)
  • 2 tablespoons liquid honey
  • lemon zest
  • ½ cup water

Directions

  • Add all ingredients to blender and blend until smooth. If blender is not processing smoothly add more water (up to 1 cup total).
  • Serve immediately.

Okonomiyaki (Japanese Pancake)

MAKES 2 LARGE PANCAKES

This is a large savoury pancake usually made with white flour and meat. Try this healthy version!


Step 1 - Make Batter

Ingredients

  • 1 cup chickpea (besan) flour
  • ¾ cup water
  • ½ teaspoon salt
  • ½ tablespoon ginger puree

Directions

  • Mix the batter ingredients together in a small bowl.

Step 2 - Cut Vegetables

Ingredients

  • 4 cups thinly sliced vegetables:
    • cabbage
    • red onion
    • carrot
    • scallions (spring onions)
    • mushroom finely diced

Directions

  • Slice the vegetables thinly or use a food processor with a slicer blade.

Step 3 - Cook

Ingredients

  • 4 cups boiling water 12oz (400g) can brown lentils
  • 1 teaspoon salt
  • optional: 1 tablespoon crushed
  • chilli paste

Directions

  • Add water, lentils, salt and optional chilli paste and simmer for 20 minutes.

Step 4 - Flip then Serve

Ingredients

  • 7oz (200ml) coconut cream
  • garnish: coconut milk
  • garnish: cilantro (fresh coriander) chopped

Directions

  • Using a stick blender blend around one third of the mixture.
  • Alternatively take out 1/3 of the mixture and blend in a blender.
  • Stir in coconut milk, reserving some for garnish.
  • Garnish with cilantro and coconut milk.

Hungarian Beetroot & Lentil Borscht

MAKES 10 X 1 CUP SERVES

A borscht is normally a soup. I love this lentil version of this dish.


Step 1 - Saute Onions

Ingredients

  • 1½ cups onion finely sliced (around 1 onion)
  • 3 cloves garlic crushed
  • 2 tablespoons fennel seeds
  • 1 tablespoon oil

Directions

  • In a large pot saute the onion, garlic, fennel seeds and oil for 5 minutes or until the onion is soft.

Step 2 - Grate Vegetables

Ingredients

  • 3 cups grated beetroot (around 3 beetroot)
  • 3 cups grated potatoes (around 2 potatoes)
  • 3 cups grated carrot (around 3 medium carrots)

Directions

  • Using a hand grater or food processor, grate the beetroot, potatoes and carrots.
  • Add to the onion mix.

Step 3 - Add Lentils

Ingredients

  • oil for frying

Directions

  • Heat a non-stick frying pan with a little oil.
  • In a large bowl, mix ½ cup of the batter with 2 cups of the vegetable mix.
  • Put the mix in the pan and flatten down.
  • It will need to be flattened a few times as the cabbage reduces in size.

Step 4 - Finish

Ingredients

  • garnish: sweet chilli sauce
  • garnish: Cashew & Lemon Aioli
  • garnish: sesame seeds
  • garnish: cilantro (fresh coriander)

Directions

  • To flip the pancake put a plate on top, turn upside down and then slide the pancake back into the pan.
  • Serve with swirls of sauce, aioli, sprinkles of sesame seeds and cilantro.

Russian Olivier Salad

MAKES 7 X 1 CUP SERVES

A Russian friend introduced me to this salad, explaining that in Russia it is usually eaten at every celebration meal.


Ingredients

  • 4 cups potatoes diced ½in (1cm) (around 3 potatoes)
  • 1 cup frozen peas
  • 1 cup carrot finely diced
  • 1 cup pickled gherkins finely diced
  • ½ cup capers pickled
  • ½ cup red onion finely diced(around ½ medium onion)
  • 1 cup cucumber finely diced
  • 1 teaspoon salt
  • ½ cup Cashew & Lemon Aioli
  • 1 cup dill or other fresh herbs of your choice, roughly chopped
  • garnish: fresh dill (chopped)
  • garnish: Cashew Lemon Aioli

Directions

  • Place potatoes in a large pot. Cover with boiling water and cook for around 10 minutes or until the potato is just soft.
  • Drain and cool with cold water.
  • Combine potato with all remaining ingredients in serving bowl and mix using your hands.
  • Tip: Try to cut the vegetables approximately the same size.
  • Tip: If you are not serving straight away, mix everything except the dressing and mix in just before serving
  • Tip: The frozen peas should not need cooking and will defrost quickly with the warm potato. If you are using cold potato you may need to put the peas in some hot water for a couple of minutes.

Cashew & Lemon Aioli

MAKES 1 CUP


Ingredients

  • ½ cups cashew nuts raw
  • 1 clove garlic
  • 2 teaspoons ground coriander
  • 1 tablespoon seeded mustard
  • 4 tablespoons lemon juice (around 2 lemons)
  • ½ cup water
  • ¼ teaspoon salt (optional)
  • 1 teaspoon sweet chilli sauce (or chopped chilli)

Directions

  • Place all ingredients into blender and blend until smooth and creamy.
  • If needed, add a little more water to achieve the perfect blending consistency.

Refreshing Citrus Water

MAKES 6 CUPS


Ingredients

  • 3 different types of citrus fruit such as:
    • grapefruit
    • blood orange
    • lemon
    • orange
    • lime

Directions

  • Fill jug about 1/3 full of ice and top up with about 3 cups of water.
  • Cut 1/3 off each piece of citrus and squeeze the juice into the jug.
  • Cut approximately 4 slices from each type of citrus and place in jug, ready to serve.
  • Tip: Use different colours of citrus fruit if available.

Revive Super Salad Mingle

MAKES 10 X 1 CUP SERVES


Step 1 - Roast Butternut

Ingredients

  • 3 cups butternut cubed
  • 1 tablespoon oil
  • ½ teaspoon salt
  • juice of ½ an orange (around 2 tablespoons)

Directions

  • Cut butternut into ½ in (1cm) cubes (do not peel) and mix together in a medium bowl with oil, salt and orange juice.
  • Place on an oven tray and put in oven at 350°F (180°C) for 20 minutes or until just soft.

Step 2 - Assemble Salad

Ingredients

  • 3 cups baby spinach
  • 2 cups sugar snap peas
  • 2 cups cherry tomatoes
  • 12 asparagus tips raw
  • 1 orange bell pepper (capsicum)
  • 20 kalamata olives pitted
  • ½ avocado cubed
  • Thai Pan-Fried Tofu
  • Freshly Cooked Quinoa
  • Cashew & Lime Aioli
  • Juice of 1 lemon

Directions

  • Put large handful of baby spinach as a base on a serving plate.
  • Add sugar snap peas, cherry tomatoes and raw asparagus tips.
  • Add finely sliced bell pepper, olives and avocado.
  • Top the salad with roasted butternut, Freshly Cooked Quinoa, Thai Pan-Fried Tofu and drizzle with Cashew & Lime Aioli.
  • Squeeze lemon juice over top.

Cashew & Lime Aioli

MAKES 1 CUP


Ingredients

  • 1 ½ cups cashew nuts raw
  • 1 clove garlic
  • 2 teaspoons ground coriander
  • 1 tablespoon seeded mustard
  • 4 tablespoons lime juice (around 2 limes)
  • ½ cup water¼ teaspoon salt
  • optional: 1 teaspoon sweet chilli sauce or chilli paste

Directions

  • Place all ingredients into blender and blend until smooth and creamy.
  • Add more water if needed to achieve smooth blending consistency.

Freshly Cooked Quinoa

MAKES 2 X 1 CUP SERVES


Ingredients

  • 1 cup quinoa
  • 2 cups boiling water

Directions

  • In a medium pot add 1 cup quinoa to 2 cups boiling water.
  • Simmer on low heat for 12-15 minutes with the lid on until water has been absorbed. Do not stir.

Thai Pan-Fried Tofu

MAKES 3 CUPS


Ingredients

  • 10oz (300g) tofu cubed1 tablespoon oil
  • 1 tablespoon liquid honey
  • 1 tablespoon ginger puree
  • 1 teaspoon Thai curry paste (red or green)

Directions

  • In a hot pan saute the tofu and oil.
  • Toss or stir every couple of minutes until starting to brown.
  • In a cup mix honey, ginger and Thai curry paste and stir through the tofu.
  • Cook for another minute to allow the tofu to soak up the flavours.

Creamy Strawberry Parfait

MAKES 4 X 1 CUP SERVES

A special glass can make this look very decadent.


Step 1 - Make the base

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup cashew nuts raw
  • 1 cup water
  • 1 tablespoon liquid honey

Directions

  • Melt the coconut oil.
  • Combine all base ingredients into a blender and blend until smooth.
  • Pour base into parfait glasses and place in fridge.

Step 2 - Start the topping

Ingredients

  • 1 cup frozen or fresh strawberries

Directions

  • Heat strawberries in a small pan.

Step 3 - Add Thickening Ingredients

Ingredients

  • 1 teaspoon arrowroot (or 2 teaspoons cornstarch/cornflour)
  • 2 tablespoons cold water
  • 2 tablespoons liquid honey

Directions

  • Mix arrowroot, water and honey in a cup and pour over the berries. Keep stirring until you have a nice thick mixture.

Step 4 - Finish & garnish

Ingredients

  • Garnish: pistachio nut pieces

Directions

  • Pour berry mixture over the base ingredients in the glasses. Refrigerate to firm and cool.
  • Garnish with chopped pistachios.

Vegetable Sticks

SERVES 4


Ingredients

  • 10 stalks asparagus
  • 1/3 red bell pepper (capsicum)
  • 1 carrot peeled
  • 2 stalks celery
  • 2 cups Basil Hummus

Directions

  • Break the woody ends off the asparagus stalks.Slice bell pepper, carrot and celery into good-sized dipping sticks.
  • Pour Basil Hummus into serving glasses and arrange 2-3 sticks of each vegetable in each glass.

Creamy Basil Hummus

MAKES 4 X ½ CUP SERVES


Ingredients

  • 1 can chickpeas (garbanzo beans) drained
  • 1 cup basil leaves½ teaspoon salt
  • 2 tablespoons lemon juice (around 1 lemon)
  • 2 tablespoons tahini
  • 1 clove garlic up to ½ cup water

Directions

  • Blend all ingredients together until smooth and creamy.
  • Add water as needed to make a thick paste but thin enough that the blender still turns around.

Mini Corn & Cilantro Fritters

MAKES 10 LARGE FRITTERS


Ingredients

  • 1 medium onion finely diced
  • 1 tablespoon oil
  • 1 cup chickpea (besan) flour up to ½ cup water
  • 2 cups frozen or canned whole kernel corn (no need to defrost if frozen)
  • ½ teaspoon salt
  • 1 tablespoon sweet chilli sauce or fresh chopped chilli
  • ½-1 cup cilantro (fresh coriander)oil (for frying)

Directions

  • Saute onion in oil until soft.
  • Add chickpea flour to large mixing bowl and stir in water.
  • Add corn and more water, if needed, to create a pourable but thick batter.
  • Add salt, sweet chilli sauce, cilantro and sauted onions.
  • To make mini fritters drop about 1 tablespoon of batter into pan.
  • Cook about 2-3 minutes each side.
  • Serve with small blobs of avocado salsa on top.

Avocado Salsa

MAKES 1 ½ CUPS


Ingredients

  • 1 avocado
  • ¼ red onion
  • 1 red tomato
  • 1 teaspoon salt
  • 1 clove garlic crushed
  • 2 tablespoons lemon juice (around 1 lemon)
  • ½ to 1 cup of cilantro (fresh coriander)
  • ½ tablespoon olive oil

Directions

  • Chop avocado finely into small cubes.
  • Finely chop red onion and tomato and add to bowl.
  • Add remaining ingredients together.

Crispy Italian Bruschetta

SERVES 8


Ingredients

  • 1 wholegrain breadstick
  • 1 tablespoon olive oil
  • 2 cloves garlic crushed
  • 4 tomatoes (mixed colours)
  • 1 handful fresh basil leaves
  • 10 kalamata olives pitted
  • 1 clove garlic crushed
  • ½ teaspoon salt
  • garnish: Italian parsley

Directions

  • Cut bread into ½ in (1cm) thick slices and lay out on a baking sheet.
  • Put olive oil in a small bowl, add garlic and stir.
  • Brush oil mixture onto bread slices.
  • Grill (broil) in the top of the oven for 5 minutes or until slightly brown.
  • Don't let the garlic burn
  • Cut the tomatoes, basil leaves and olives as small as you can and put in a bowl.
  • Add garlic and salt.
  • Place the crispy bread on a serving dish.
  • Put the tomato mixture on top of the hot bread pieces and serve immediately.
  • Garnish with Italian parsley.

Energiser Smoothie

MAKES 4 SERVES

This smoothie is very refreshing and a great cafe favourite!


Ingredients

  • 2 oranges
  • 1 large banana
  • 2 cups frozen strawberries

Directions

  • Peel the skin off the oranges with a knife and remove seeds.
  • Put oranges and banana in the bottom of a blender, followed by the strawberries on top.
  • Blend until smooth.

Alfredo Sauce

MAKES 6 X 1 CUP SERVES


Step 1 - Cut Vegetables

Ingredients

  • 1 cup red onion diced
  • 1 red bell pepper (capsicum)
  • 1 yellow bell pepper (capsicum)
  • 1 orange bell pepper (capsicum)

Directions

  • Cut onion and bell peppers into ½in (1cm) chunks.

Step 2 - Saute Vegetables

Ingredients

  • 10 mushrooms (6oz /200g)
  • 1 tablespoon oil
  • 2 cloves garlic crushed
  • 8 asparagus stalks

Directions

  • Slice the mushrooms thickly.
  • Add oil, garlic, onion, bell peppers and mushrooms to a hot pan.
  • Break asparagus stalks in half and add the tips to the pan.
  • Saute until vegetables are just soft.


Step 3 - Make Sauce

Ingredients

  • 1 ½ cups (7oz/200g) tofu
  • 1 cup rice, soy or almond milk
  • ½ teaspoon ginger puree
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon salt
  • 1 tablespoon liquid honey
  • 1 clove garlic

Directions

  • Add all sauce ingredients to a blender and blend until smooth.

Step 4 - Garnish

Ingredients

  • garnish: chives chopped

Directions

  • Pour sauce into the frying pan and cook gently until heated through.

Zoodles

MAKES 4 X 1 CUP SERVES

An inexpensive spiraliser is all you need to create this healthy take on noodles!


Ingredients

  • 3 zucchini (courgettes)
  • ¼ teaspoon chilli paste
  • 1 teaspoon liquid honey
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • juice of 1 lemon
  • garnish: cherry tomatoes (mixed colours) cut into quarters

Directions

  • Cut the ends off the zucchini and make noodles by putting through a spiraliser machine going directly into the serving dish.
  • To make the dressing, add remaining ingredients to a small bowl and stir to combine.
  • Pour dressing over zoodles and add quartered cherry tomatoes to garnish.

Carrot & Parsnip Smash

MAKES 4 X 1 CUP SERVES


Ingredients

  • 4 carrots sliced
  • 3 large parsnips diced into large chunks
  • ½ cup soy milk
  • ½ teaspoon salt
  • ¼ cup Italian parsley chopped
  • 1 teaspoon nutmeg
  • garnish: Italian parsley

Directions

  • Put carrots and parsnip into pot. Cover with boiling water and cook for about 10 minutes or until just soft.
  • Drain.
  • Roughly mash all ingredients together, leaving some chunky bits.

Parmeshew Cheese

MAKES 1 CUP

A quick flavour booster and a healthful alternative to Parmesan cheese.


Ingredients

  • 1 cup cashew nuts raw
  • 2 tablespoons nutritional yeast flakes

Directions

  • Put ingredients into a blender and blend for 30 seconds or until you get a bread crumb texture.
  • The time will depend on your blender.
  • You may have to use a spoon to take the mixture off the sides of the blender and re-blend to get it consistent.
  • Tip: This will store in your fridge for weeks. Keep some on hand to spice up your food!

Kiwi, Banana & Ginger Smoothie

SERVES 4


MILK:

Ingredients

  • ¼ cup almonds
  • 1 ¼ cups water

SMOOTHIE

Ingredients

  • 4 kiwifruit peeled
  • 2 frozen bananas
  • 1 tablespoon fresh ginger, peeled and finely chopped
  • garnish: slices of kiwifruit

Directions

  • Make almond milk by blending water and almonds together (Alternatively use store-bought almond, rice or soy milk).
  • Put kiwifruit, banana and ginger into the blender with the milk and blend until smooth.
  • Tip: When making smoothies you want one of the fruit ingredients frozen and the other not. When using frozen berries use fresh banana. When using soft fruit such as kiwi in this recipe, use frozen banana.

Honey Mustard Potato Salad

MAKES 6 X 1 CUP SERVES

A cafe favourite!


Step 1 - Prepare Potatoes

Ingredients

  • 4 cups small potatoes halved or regular potatoes
  • 2 teaspoons oil

Directions

  • On a baking tray mix potatoes and oil together.
  • Place in oven and bake at 350°F (180°C) for 20 minutes or until almost soft.

Step 2 - Make the Dressing

Ingredients

  • 3 tablespoons tahini
  • 1 tablespoon liquid honey
  • 2 tablespoons seeded mustard
  • 3 tablespoons lemon juice
  • ½ teaspoon salt

Directions

  • Mix all dressing ingredients in a cup.


Step 3 - Prepare Vegetables

Ingredients

  • 4 cups baby spinach
  • ¼ cup chopped mint
  • 1 red bell pepper (capsicum) thinly sliced

Directions

  • Lay the spinach and mint on your serving dish. Mix the roasted potatoes with ½ cup dressing, reserving some for garnish.
  • Add potato mix and sliced bell pepper on top of the bed of spinach and mint.

Step 4 - Garnish

Ingredients

  • ½ cup pecans
  • garnish: mint
  • garnish: dressing

Directions

  • Garnish with pecans and extra mint. Drizzle remaining dressing over top to serve.

Minty Pea Soup

MAKES 6 X 1 CUP SERVES

This is my favourite soup of all time. Well, until the next one comes along...


Ingredients

  • 1 cup onion roughly chopped (around 1 onion)
  • 3 cloves garlic crushed
  • 2 teaspoons oil
  • ¾ cup cashew nuts raw
  • 1 cup hot water
  • 3 cups frozen peas
  • 4 cups boiling water
  • 1 teaspoon salt
  • ¼ cup fresh mint
  • garnish: mint

Directions

  • Saute onion, garlic, oil in a medium pot. I recommend you use a pot with high sides so the stick blender can blend without mess.
  • In a blender, blend cashew nuts and hot water until smooth and creamy.
  • Add frozen peas to pot.
  • Add boiling water and cook for 5 minutes. Don’t overcook or peas will go brown.
  • Add cashew cream to the soup and reserve a little for garnish.
  • Add salt and mint and blend the soup with a stick blender until smooth.
  • Transfer to a serving dish and serve with a garnish of mint, cashew cream and warm croutons on top.
  • Tip: When purchasing peas, be aware that most "minted peas" only contain mint flavouring, not actual mint.

Wholemeal Croutons

MAKES 4 X 1 CUP SERVES


Ingredients

  • 2 wholemeal buns or 4 slices toast slice wholemeal bread
  • 1 teaspoon oil
  • ¼ teaspoon salt

Directions

  • Cut bread into ½ in (1cm) cubes and place on baking tray. Sprinkle salt over top and spray lightly with oil.
  • Bake at 350°F (180°C) for 5 minutes or until crispy on the outside (but not hard all the way through).

Seedy Crackers

SERVES 4


Ingredients

  • ½ cup pumpkin seeds
  • ½ cup chia seeds
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon mixed herbs
  • ½ teaspoon salt
  • ½ teaspoon chilli paste or sweet chilli sauce
  • 5 tablespoons water

Directions

  • Preheat oven to 350°F (180°C). Place all seeds in the food processor and pulse to a flour consistency.
  • Mix together with all remaining ingredients and spoon onto a baking tray lined with parchment (baking) paper.
  • Place sheet of parchment paper on top and flatten mixture out to approximately 4mm thick. Peel paper off.
  • Lightly spray oil on top to prevent burning and bake in oven for 15 minutes or until golden.
  • Store in an airtight container.
  • Tip: You can add any flavour you like to this. I have also made one at cooking demonstrations where the seeds aren’t blended, but it needs to sit for about 30 minutes before rolling out so that it holds together.

Black Cherry Smoothie

SERVES 4

This amazing smoothie is made with my favourite frozen fruit!


Ingredients

  • 2 cups frozen black cherries
  • 2 large ripe bananas
  • 2 cups soy or rice milk unsweetened
  • 3 tablespoons liquid honey
  • optional: 1 cup ice

Directions

  • Put all ingredients into a blender and blend.
  • Garnish with extra cherries and serve immediately.

Tofu Tikka Masala

MAKES 6 X 1 CUP SERVES

A cafe favourite!


Step 1 - Onion Mix

Ingredients

  • 2 teaspoons oil1
  • ½ cups onion finely diced (around 1 large onion)
  • 2 cloves garlic crushed
  • 1 tablespoon ginger puree

Directions

  • In a pot or pan saute the oil, onion, garlic and ginger for 5 minutes or until the onion is soft.

Step 2 - Add Spices

Ingredients

  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon clove powder
  • 1 teaspoon turmeric
  • 1/8 teaspoon chilli powder

Directions

  • Add the spices and stir around for 30 seconds to activate the flavours.


Step 3 - Add Tomatoes

Ingredients

  • 2 x 12oz (400g) cans tomatoes (crushed)
  • 6 tablespoons tomato paste

Directions

  • Add the tomatoes and tomato paste and heat until just bubbling.

Step 4 - Finish & Garnish

Ingredients

  • 7oz (200g) tofu diced
  • 2 tablespoons liquid honey
  • ½ teaspoon salt
  • 7oz (200ml) coconut cream
  • garnish: cilantro (fresh coriander)
  • garnish: coconut cream

Directions

  • Add the tofu, honey, salt and coconut cream and heat gently.
  • Garnish with cilantro and a drizzle of coconut cream.

Fruity Rice Pilaf

MAKES 5 X 1 CUP SERVES

This is my favourite soup of all time. Well, until the next one comes along...


Ingredients

  • 3 cups boiling water
  • 1 ½ cups mixed dried fruit: cranberries, raisins, golden raisins, figs diced, apricots diced
  • ½ red onion finely diced
  • 1 stalk celery finely diced
  • 1 teaspoon oil
  • ¼ teaspoon cardamom powder
  • 1 teaspoon cumin seeds
  • ¼ teaspoon cinnamon
  • 4 cups cooked brown rice
  • 1 cup frozen peas
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • garnish: mint

Directions

  • Put dried fruit into a bowl and cover with boiling water.
  • Leave to soak for 10 minutes to allow fruit to become plump and juicy.
  • Saute onion, celery and oil.
  • Add cardamom, cumin seeds and cinnamon and stir for about 30 seconds.
  • Add rice and frozen peas.
  • Drain fruit and add to pan.
  • Add turmeric and salt and warm dish through.
  • Garnish with chopped mint.

Refreshing Cucumber & Zucchini Salad

MAKES 3 X 1 CUP SERVES


Ingredients

  • 1 cucumber1 zucchini (courgette)
  • 1 cup dill chopped
  • 2 tablespoons lemon juice (around 1 lemon)
  • ½ teaspoon salt
  • dash of olive oil
  • 3 red cherry tomatoes halved
  • 3 yellow cherry tomatoes halved

Directions

  • Use a potato peeler to make ribbons of cucumber and zucchini.
  • When you get to the seeds in the middle turn over and peel the other side.
  • Add chopped dill, lemon juice, salt and olive oil and mix all together.
  • Add cherry tomatoes on top.

Chana Saag

MAKES 6 X 1 CUP SERVES

Blend all these tasty ingredients together and you know it will taste good!


Ingredients

  • 1½ cups onion sliced thinly (around 1 onion)
  • 3 cloves garlic crushed
  • 1 tablespoon ginger puree
  • 1 tablespoon oil
  • 1 teaspoon fennel seeds
  • 1 tablespoon cumin
  • 3 cups frozen spinach (around 20oz/600g)
  • 1 tablespoon liquid honey
  • ½ teaspoon salt
  • 7oz (200g) coconut cream
  • 12oz (400g) can chickpeas (garbanzo beans)
  • garnish: red bell pepper (capsicum) finely chopped

Directions

  • In a pot or pan saute the onion, garlic, ginger and oil for 5 minutes or until the onion is soft.
  • Add fennel seeds and cumin and stir for 30 seconds to activate the flavours.
  • Put frozen spinach in a bowl and pour boiling water over to thaw.
  • Add the honey, salt and coconut cream.
  • Blend the mixture using a stick blender, or by putting it all into a blender.
  • Make sure you blend it well, you do not want any stringy bits.
  • Put back in the pan or pot, add the chickpeas and heat until just bubbling.
  • Serve with a garnish of some finely chopped red capsicum.
  • Tip: Spinach can turn a black colour when overcooked. Make sure you add spinach near the end and serve soon after cooking.

Raspberry Lassi

SERVES 4


Ingredients

  • 2 cups frozen raspberries
  • 1 cup or 6oz (170g) coconut yoghurt (optional)
  • 1 cup almond, rice or soy milk
  • 1 ½ tablespoons liquid honey
  • garnish: fresh raspberries
  • garnish: mint leaves

Directions

  • Blend all ingredients in a blender.
  • Add a little more milk if needed to achieve smooth blending.
  • Pour into nice serving glasses and garnish with fresh raspberries and mint.

Mini Butternut Frittatas

MAKES 6 FRITTATAS


Step 1 - Roast Pumpkin

Ingredients

  • 2-3 cups pumpkin or butternut squash diced into small ½ in (1cm) cubes
  • oil spray or 1 tablespoon oil

Directions

  • Line a baking tray with parchment (baking) paper. Add diced pumpkin and spray lightly with oil.
  • Bake at 350°F (180°C) for around 15 minutes or until just getting soft.

Step 2 - Saute Vegetables

Ingredients

  • 2 teaspoons oil
  • 1 cup red onion sliced ( around 1 small onion)
  • 1 cup red bell pepper (capsicum) roughly diced

Directions

  • In a pot or pan saute the oil, onion and bell pepper for 5 minutes or until the onion is soft.


Step 3 - Make "Egg" Mix

Ingredients

  • ¼ cup chickpea (besan) flour
  • 12oz (350g) firm tofu
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • 1 tablespoon arrowroot
  • 2 cloves garlic
  • up to ¼ cup water

Directions

  • Put the chickpea flour, tofu, salt, turmeric, arrowroot and garlic into a blender and blend until you have a smooth batter that is pourable. You may have to add extra water and continue to blend.

Step 4 - Finish & Garnish

Ingredients

  • garnish: thyme

Directions

  • Line each hole in a large muffin tin with parchment paper.
  • Put the pumpkin and onion mixture in the trays. You want this to almost fill the trays.
  • Pour the batter mixture over the vegetables.
  • Tap the tray on your counter to make sure it fills in all the spaces.You may need to use a knife to gently stir the contents to ensure there are no air gaps.
  • Put in the oven and bake at 350°F (180°C) for 15-20 minutes or until the frittatas are set but still soft.
  • Garnish with thyme or other fresh herbs.

Sweet Potato Hash

MAKES 5 X 1 CUP SERVES


Ingredients

  • 2 cups potato diced ½in (1cm) (around 1 large potato)
  • 4 cups orange sweet potato (kumara) sliced
  • 7 cups boiling water
  • 1 tablespoon oil
  • ¾ teaspoon salt garnish: Italian parsley

Directions

  • Chop the potatoes and sweet potato.
  • Make sure you cut the potatoes finely as they will take longer to cook than the sweet potato.
  • Put the chopped potato, sweet potato and boiling water in a pot, bring back to the boil and simmer for 15 minutes or until soft.
  • Drain.
  • When cooked mash roughly and stir in the salt.
  • Garnish with finely chopped parsley.

Panzanella

MAKES 7 X 1 CUP SERVES


Ingredients

  • 5 slices wholegrain bread
  • spray oil (for baking)
  • ¼ teaspoon salt
  • 1 cup yellow cherry
  • tomatoes smashed
  • 1 cup red cherry
  • tomatoes smashed
  • 10 long green beans cut diagonally
  • ¼ cup Italian parsley
  • drizzle of olive oil (for dressing)
  • 1 tablespoon lemon juice (around ½ a lemon)
  • 2 cloves garlic crushed

Directions

  • Roughly tear bread into approximately 1in (2cm) pieces onto a baking tray lined with parchment (baking) paper.
  • Lightly spray with oil and add a sprinkle of salt.
  • Place in oven at 350°F (180°C) for 5 minutes or until just crispy.
  • Chop the ends off the green beans and cut diagonally into bite-sized pieces. Cook green beans in boiling water for around 3 minutes.
  • Using your hands and a chopping board squash the cherry tomatoes flat.
  • Place baked bread, green beans and squashed cherry tomatoes, including the juices, into a serving bowl.
  • Drizzle with olive oil, lemon juice and garlic.
  • Mix everything together with your hands.

Cranberry Bliss Balls

MAKES 12 BALLS


Ingredients

  • ½ cup dried dates
  • ½ cup dried cranberries
  • ½ cup cashew nuts
  • ½ cup almonds
  • 2 tablespoons carob powder
  • up to ½ cup water
  • ½ cup shredded coconut

Directions

  • Soak fruit in boiling water for around 5 minutes. This is not essential but will soften the fruit and help your food processor last longer.
  • Put fruit, nuts, carob and half the water into a food processor and blend until you have a consistent paste.
  • Add water as needed so you get the balance between a mix that will blend and one that is not too soft.
  • Pour coconut on a plate.
  • Spoon out ¼ cup and divide into two so you have 1/8 cup size balls.
  • Roll each into circular balls in your hands and put in the coconut. It is best to do all the rolling together while your hands are sticky.
  • They will firm up a little when you refrigerate them.

Wild Berry Iced Water

MAKES 6 X 1 CUP SERVES


Ingredients

  • 8 ice cubes
  • 5 cups filtered water
  • handful frozen blueberries
  • handful frozen raspberries
  • 3 large strawberries roughly diced
  • 2 sprigs mint

Directions

  • Add ice cubes to serving jug.
  • Add filtered water, blueberries, raspberries, strawberries and mint and stir lightly.

Arrabiata Penne Pasta

MAKES 6 X 1 CUP SERVES


Step 1 - Start Pasta

Ingredients

  • 2-3 cups pumpkin or butternut squash diced into small ½ in (1cm) cubes
  • oil spray or 1 tablespoon oil

Directions

  • Line a baking tray with parchment (baking) paper. Add diced pumpkin and spray lightly with oil.
  • Bake at 350°F (180°C) for around 15 minutes or until just getting soft.

Step 2 - Start Veges

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped finely
  • 4 cloves garlic crushed
  • 1 red bell pepper (capsicum)
  • 2 zucchini (courgettes) diced
  • 1 aubergine (eggplant) finely diced

Directions

  • Saute oil, onion and garlic in a large pan until onion is clear.
  • Add diced bell pepper, zucchini and aubergine to pan and cook until soft.


Step 3 - Add Flavourings

Ingredients

  • 1 teaspoon salt
  • 12oz (400g) can tomatoes crushed
  • 1 tablespoon tomato paste
  • ½ teaspoon chilli paste
  • 1 teaspoon liquid honey

Directions

  • Add salt, tomatoes, tomato paste, chilli paste, honey and simmer on high for 5 minutes.

Step 4 - Finish

Ingredients

  • 9oz (250g) baby spinach
  • ½ cup Italian parsley chopped
  • garnish: Italian parsley
  • garnish: 20 kalamata olives (pitted)

Directions

  • Drain pasta and add together with baby spinach, parsley and cook gently for a further 2 minutes.
  • Serve with Italian parsley and olives sprinkled on top.

Moroccan Carrot Salad

MAKES 3 X 1 CUP SERVES


Ingredients

  • 2 large carrots, julienned or coarsely grated
  • 1 cup chopped cilantro (fresh coriander)
  • 1 cup Yoghurt Lemon Dressing

Directions

  • Use your food processor to coarsely grate carrots and add to serving dish with chopped cilantro.
  • Pour ¾ of the dressing onto the salad and mix together gently with your hands.
  • Pour the remaining dressing over top as a garnish.

Yoghurt Lemon Dressing

MAKES 1 CUP


Ingredients

  • 1 cup coconut or soy yoghurt¼ teaspoon salt
  • 2 teaspoons liquid honey
  • 1 teaspoon cumin¼ teaspoon turmeric
  • 2 tablespoons lemon juice (around 1 lemon)

Directions

  • Add all dressing ingredients to a small bowl and stir until well combined.

Rocket & Cranberry Salad

MAKES 3 X 1 CUP SERVES


Ingredients

  • 3 cups baby arugula (rocket)
  • ¼ cup cranberries
  • ¼ cup walnuts
  • ¼ cup toasted sesame seeds
  • ¼ cup Lemon & Honey Dressing

Directions

  • Add arugula to serving dish and top with cranberries and walnuts.
  • Drizzle Lemon & Honey Dressing over top and sprinkle with toasted sesame seeds.

Lemon & HoneyDressing

MAKES ¼ CUP


Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice (around ½ lemon)
  • 1 tablespoon liquid honey

Directions

  • In a small cup add dressing ingredients and mix until well combined.

Baked Fruity Apples

SERVES 4


Ingredients

  • 4 apples cored
  • 1 cup dried fruit:

    • ½ cup chopped dates
    • ½ cup raisins, apricots or cranberries
  • 2 teaspoons cinnamon

  • 1 teaspoon ginger
  • ½ cup chopped almonds or nut of choice
  • ½ cup boiling water

Directions

  • Heat oven to 400°F (200°C).
  • In a small bowl mix dried fruit, nuts and spices and a little water.
  • Core apples and place in a baking dish.
  • Press fruity mix firmly into apples.
  • Pour hot water onto base of dish and place in oven for 20-30 minutes, until apple is soft, but not mushy.
  • Serve with cashew cream.

Cashew Cream

MAKES 1 CUP


Ingredients

  • 1 cup cashew nuts raw
  • 1 cup water

Directions

  • Add water and cashews to blender and blend until smooth and creamy.

Thai Green Curry Chickpeas

MAKES 6 X 1 CUP SERVES


Step 1 - Rice

Ingredients

  • 1 cup long grain brown rice
  • 2 cups boiling water

Directions

  • Put rice and boiling water in pot with the lid on and boil for 20 minutes.
  • Do not stir.
  • If using jasmine brown rice it will take an extra 10 minutes to cook.

Step 2 - Saute Vegetables

Ingredients

  • 1 tablespoon oil
  • 1½ cups onion diced
  • 2 cloves garlic crushed
  • 1 tablespoon ginger puree
  • 1 cup red onion diced
  • ½ red bell pepper (capsicum) diced
  • 2 cups button mushrooms cut in half (around 5oz /150g)
  • 10 long green beans
  • 1 zucchini (courgette) diced
  • 2 cups broccoli florets

Directions

  • Saute oil, onion, garlic, ginger, red onion, bell pepper and mushrooms for 5 minutes or until onion is soft.
  • Chop ends off beans, cut into bite-sized pieces and add to curry.
  • Add zucchini and broccoli and saute for a further 5 minutes.


Step 3 - Finish Curry

Ingredients

  • 1 teaspoon turmeric powder
  • 1 tablespoon Thai green curry paste
  • 1½ cups hot water
  • 2 tablespoons liquid honey
  • 1 cup cooked chickpeas (garbanzo beans)
  • 7oz (200ml) coconut cream
  • 1 teaspoon salt

Directions

  • Add the turmeric and stir briefly.
  • Mix the curry paste with the water in a large cup and pour in.
  • Heat until it is bubbling.
  • Add remaining ingredients and heat through.
  • Serve with the cooked brown rice.

Thai Tofu Kebabs

MAKES 8 KEBABS


Ingredients

  • 18oz (600g) firm tofu cubed
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 8 bamboo skewers
  • garnish: cilantro (coriander)

Directions

  • Cut tofu into large 1in (2cm) cubes.
  • Push the skewers through the tofu cubes.
  • In a non-stick pan saute the tofu and oil for around 10 minutes until golden brown.
  • Sprinkle with salt.
  • Drizzle over satay sauce and garnish with cilantro.

Peanut Satay Sauce

MAKES ½ CUP


Ingredients

  • 1 cup onion diced (around 1 medium onion)
  • 4 tablespoons ginger puree
  • 4 cloves garlic crushed
  • 1 tablespoon oil
  • optional: 1 chilli de-seeded and finely diced
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 6 tablespoons peanut butter
  • ½ cup hot water
  • 1 tablespoon liquid honey

Directions

  • In a pot or pan saute the onions, ginger, garlic and oil until the onions are clear.
  • Stir in the optional chilli, cumin and coriander.
  • In a cup mix the peanut butter with the water so it is a runny paste.
  • Add the peanut paste and honey to the onion mix.
  • Bring back to the heat while stirring.
  • You may need to add a little more water to adjust the consistency. However only add small amounts as it does not take much to turn it from a nice thick satay into a runny one.

Grilled Fruit

SERVES 4


Ingredients

  • 1 pineapple sliced, peeled and cored
  • 2 bananas
  • 1 orange sliced with skin on
  • strawberries
  • blueberries whole
  • blackberries whole

Directions

  • Place fruit in a baking dish, drizzle with honey and grill for 5 or so minutes, checking regularly.
  • Serve with Apple & Cinnamon Cashew Cream.
  • Tip: You can use many different types of fresh fruit for this.

Apple & Cinnamon Cashew Cream

MAKES 1 CUP


Ingredients

  • 1 cup cashew nuts raw
  • 1 cup apple juice
  • ½ teaspoon cinnamon

Directions

  • Put all ingredients into blender and blend until smooth and creamy.

Vegetable Nacho Beans

MAKES 6 FRITTATAS


Step 1 - Onion Mix

Ingredients

  • 1 tablespoon oil
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 2 stalks celery sliced
  • 1 orange bell pepper (capsicum) diced
  • ½ cup cilantro (fresh coriander) stalks
  • ½ red chilli chopped finely or 1 tablespoon chilli paste

Directions

  • Add oil to saucepan and saute oil, onion, garlic, celery, bell pepper, cilantro stalks and chilli for 5 minutes or until soft.

Step 2 - Saute Vegetables

Ingredients

  • 12oz (400g) can of tomatoes chopped
  • 12oz (400g) can of tomatoes crushed
  • 12oz (400g) can of butter beans
  • 12oz (400g) can of kidney beans
  • 12oz (400g) can of corn kernels
  • 2 zucchini (courgettes) grated

Directions

  • Add tomatoes, all beans, corn, grated zucchini and heat through.


Step 3 - Make "Egg" Mix

Ingredients

  • 2 tablespoons lime juice
  • garnish: cilantro (fresh coriander) optional
  • garnish: Cashew & Lime Aioli or other creamy dressing

Directions

  • Add lime juice and garnish with cilantro and Cashew & Lime Aioli.

Mexican Guacamole Salad

MAKES 8 X 1 CUP SERVES


Ingredients

  • 2 cups baby arugula (rocket)
  • 1½ cups cherry tomatoes halved
  • ½ cup scallions (spring onions) finely sliced (around 1 large)
  • 12oz (400g) can whole kernel corn drained or 2 cups frozen corn
  • 12oz (400g) can black beans drained
  • 1 orange bell pepper (capsicum) finely cubed

GUACAMOLE DRESSING:

  • 1 cup cilantro (fresh coriander)
  • 1 large avocado mashed
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 1 tablespoon liquid honey
  • ½ teaspoon salt
  • ½ red onion finely diced
  • 3 tablespoons oil
  • 3 cloves garlic crushed

Directions

  • Add arugula and halved cherry tomatoes to a serving bowl.
  • Add thinly sliced scallions, corn, black beans and bell pepper.
  • Put the rest of the salad ingredients into the bowl.
  • Put the dressing ingredients into a small bowl and mix well. Pour over the salad ingredients and mix through gently.

Soft Corn Tortilla Wedges

SERVES 4


Ingredients

  • 10 soft corn tortillas
  • 1 tablespoon oil or oil spray
  • garnish: chilli powder

Directions

  • Heat oven to 350°F (180°C).
  • Cut tortillas into 6 triangles, brush with oil and bake in oven for 12 minutes.
  • To serve, lightly garnish with chilli powder.

Zingy Tomato Salsa

MAKES 3 CUPS


Ingredients

  • 4 large ripe tomatoes
  • ½ small red onion diced finely
  • ¼ cup lime juice
  • ½ teaspoon salt
  • ½ cup cilantro (fresh coriander) chopped optional: fresh chilli finely chopped

Directions

  • Finely chop the tomatoes and red onion and place in a mixing bowl.
  • Add lime juice, salt and cilantro and mix well.

Mango & Raspberry Coconut Ice

SERVES 4


Ingredients

  • 1 cup coconut milk
  • 2 cups frozen mango
  • 1 cup frozen raspberries
  • 2 tablespoons liquid honey
  • zest of 1 lemon
  • garnish: coconut milk/cream

Directions

  • Place ingredients in blender and puree until smooth.
  • Pour into serving glasses. Garnish with mint and extra coconut milk or cream.
  • Hold in freezer for up to 10 minutes.
  • Tip: Take mango and raspberries out of the freezer slightly ahead of time - they should have softened a little but still be frozen.

Spanish Paella

MAKES 8 X 1 CUP SERVES


Step 1 - Saute Onions

Ingredients

  • 1 onion sliced
  • 2 cloves garlic crushed
  • 1 teaspoon grated ginger
  • ½ green bell pepper (capsicum)½ red bell pepper (capsicum)
  • ½ red chilli finely chopped

Directions

  • Heat oil in a large pan and saute onion, garlic, ginger, diced bell peppers and chilli for 5 minutes or until soft.

Step 2 - Add Mushrooms & Carrots

Ingredients

  • 1 cup chopped mushrooms
  • 1 carrot julienned

Directions

  • Add mushrooms and carrots and cook for a further 2 minutes.

Step 3 - Add Tomatoes

Ingredients

  • 1 cup short grain brown rice cooked
  • 2 x 12oz (400g) cans of tomatoes (crushed)
  • 4oz (100g) green beans
  • 1 teaspoon smoked paprika
  • 1 ½ cups vegetable stock

Directions

  • Add the rice, tomatoes, green beans, paprika and mix through.
  • Add the stock, stir until just combined and simmer for 5 minutes or until liquid is absorbed.

Step 4 - Finish & Garnish

Ingredients

  • 12oz (400g) can chickpeas
  • 1 lime, juice and zest
  • 1 cup frozen peas
  • ½ cup chopped parsley
  • garnish: limes quartered

Directions

  • Add chickpeas, lime juice and zest, peas and parsley and cook for a further 2 minutes.
  • Place quartered limes on top to serve.

Creamy Broccoli Salad with Cranberries

MAKES 4 X 1 CUP SERVES


Ingredients

  • ¼ cup pumpkin seeds
  • ¼ cup flaked almonds
  • ¼ cup sunflower seeds
  • 2 heads broccoli finely chopped
  • ½ cup cranberries or dried fruit of choice - reserve some for garnish
  • ½ cup chopped parsley
  • 1 cup Cashew & Lemon Aioli

Directions

  • Add nuts and seeds to hot pan and dry roast.
  • Cut broccoli into small pieces (smaller than bite-size) and add to bowl.
  • Add nuts and all remaining ingredients.

Cashew & Lemon Aioli

MAKES 1 CUP


Ingredients

  • 1 ½ cups cashew nuts raw
  • 1 clove garlic
  • 2 teaspoons ground coriander
  • 1 tablespoon seeded mustard
  • 4 tablespoons lemon juice (around 2 lemons)
  • ½ cup water
  • ¼ teaspoon salt
  • optional: 1 teaspoon sweet chilli sauce (or chopped chilli)

Directions

  • Place all ingredients into blender and blend until smooth and creamy.
  • If needed, add a little more water to achieve the perfect blending consistency.

Baked Vegetable Chips

MAKES 4 X 1 CUP SERVES


Ingredients

  • Thinly sliced vegetables:

    • 1 medium sweet potato (kumara)
    • 2 carrots
    • cut bunch of kale leaves
    • 1 beetroot sliced thinly
    • 1 teaspoon smoked paprika
  • 1 tablespoon oil

  • 1 tablespoon nutritional
  • yeast flakes
  • 1 teaspoon salt

Directions

  • Toss vegetables in oil, smoked paprika, nutritional yeast flakes and salt.
  • You may have to add a little more oil to evenly coat the vegetables.
  • Bake on an oven tray lined with parchment (baking) paper at 350°F
  • (180°C) for 15 minutes or until cooked.
  • Serve with aioli or hummus.
  • Tip: Most root vegetables are suitable for this. For leafy vegetables such as kale, massage a bit of oil and garlic into the leaves.
  • Tip: Use relatively dry kale or else it will start to steam up.
  • Tip: Keep an eye on them, if they start to burn give another little spray of oil.

Black Almond Fudge

MAKES 12 PIECES


Ingredients

  • 1 cup dates
  • 1 cup boiling water
  • ½ cup rolled oats
  • ½ cup ground almonds
  • ½ cup carob powder
  • 2 tablespoons liquid honey
  • 12oz (400g) can black beans
  • 1 ripe banana
  • 2 teaspoons vanilla essence
  • garnish: ½ cup slivered almonds
  • optional: 1 teaspoon fresh chilli or chilli flakes

Directions

  • Soak the dates in the boiling water for around 5 minutes to soften. Drain.
  • Put all ingredients (except slivered almonds) into a food processor and blend until a thick lump bounces around the machine.
  • Add the slivered almonds to the mix but do not blend.
  • Choose a baking dish around 6x10in (15x25cm). Line with parchment (baking) paper and spoon in the mixture. Flatten out with a spoon.
  • Bake at 350°F (180°C) for 30 minutes.
  • Cut into squares using a sharp knife.
  • Tip: Chilli goes well with chocolate so add some if you like a little heat.

Indonesian Sayur Lodeh Tofu Curry

MAKES 10 X 1 CUP SERVES


Step 1 - Roast Pumpkin

Ingredients

  • 2 cups pumpkin chopped
  • ½in (1cm) cubed
  • spray of oil

Directions

  • Cube the pumpkin and place on oven tray lined with parchment(baking) paper.
  • Lightly spray the pumpkin with oil and place in oven at 350°F (180°C) for 15-20 minutes or until just soft.

Step 2 - Saute Onion

Ingredients

  • 1 onion sliced finely
  • 1 tablespoon oil
  • 2 large cloves garlic crushed
  • 2 tablespoons ginger puree
  • 2 tablespoons (about 1 stick) lemongrass (fresh or frozen) finely chopped

Directions

  • In a large pan saute onion, oil, garlic, ginger, lemongrass.

Step 3 - Make Peanut Paste

Ingredients

  • ¾ cup peanut butter
  • 4 cups boiling water
  • 2 teaspoons Thai red curry paste
  • ½ teaspoon salt
  • 2 tablespoons liquid honey

Directions

  • Add peanut butter, boiling water, curry paste, salt and honey to large pouring jug and stir until ingredients are mixed together, then add to pan.

Step 4 - Finish

Ingredients

  • 3 cups white cabbage finely sliced
  • 2 cups green beans fresh or frozen
  • 14oz (400g) pack firm tofu
  • 3 tablespoons shredded coconut
  • 7oz (200ml) coconut cream
  • garnish: 2 tablespoons finely chopped roasted peanuts
  • garnish: ¼ cup cilantro (fresh coriander)

Directions

  • Add sliced cabbage, green beans and tofu and cook for 2 minutes. Add coconut and coconut cream.
  • Garnish with chopped peanuts and cilantro.

Rocket, Almond & Fig Salad

MAKES 3 X 1 CUP SERVES


Ingredients

  • 3 cups arugula (rocket) or baby spinach
  • ¼ cup flaked almonds
  • 1 cup figs fresh or dried open and cut in half
  • ¼ cup walnuts
  • 1 tablespoon lemon juice (around ½ a lemon)

Directions

  • Put arugula in shallow serving dish and add all other ingredients on top.
  • Tip: Rinse arugula in water to freshen up.

Cauliflower Couscous

MAKES 3 X 1 CUP SERVES


Ingredients

  • 1 small cauliflower
  • ½ cup chopped mint
  • ½ cup chopped parsley
  • 1 tablespoon lemon juice
  • ¼ tablespoon salt
  • ¼ teaspoon oil
  • ½ teaspoon turmeric

Directions

  • Cut cauliflower into small pieces and add to food processor.
  • Blend until you have a rice-like texture.
  • Do not over-process or it will go mushy.
  • Add remaining ingredients.
  • Serve as couscous.

Peach & Blueberry Crumble

MAKES 8 X 1 CUP SERVES


Ingredients

  • 2 x 12oz (400g) cans of peaches (drained)
  • 2 cups frozen blueberries 12oz (400g) can apple sauce
  • 3 cups granola (muesli) oil spray
  • garnish: cashew cream

Directions

  • Drain peaches and add to baking dish.
  • Layer blueberries on top and add apple sauce.
  • Pour granola over top and spray lightly with oil.
  • Bake at 350°F (180°C) for 25 minutes or until golden brown.
  • Serve with cashew cream.

Fresh Rice Paper Rolls

MAKES 16 ½ ROLLS


Ingredients

  • 1 cup coconut milk
  • 2 cups frozen mango
  • 1 cup frozen raspberries
  • 2 tablespoons liquid honey
  • zest of 1 lemon
  • garnish: coconut milk/cream

Directions

  • Place ingredients in blender and puree until smooth.
  • Pour into serving glasses. Garnish with mint and extra coconut milk or cream.
  • Hold in freezer for up to 10 minutes.
  • Tip: Take mango and raspberries out of the freezer slightly ahead of time - they should have softened a little but still be frozen.

Asian Dipping Sauce

MAKES ¼ CUP


Ingredients

  • 1 small chilli finely diced
  • 2 tablespoons liquid honey
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons lime juice (around 1 lime)
  • 1 tablespoon sesame oil

Directions

  • Add all ingredients to a small bowl and stir until well combined.

Gado Gado

MAKES 8 X 1 CUP SERVES


Ingredients

  • 2 cups potatoes chopped into ½in
  • (1cm) cubes
  • 1 teaspoon oil (for potatoes)
  • 10oz (300g) firm tofu cubed
  • 2 teaspoons oil
  • ½ teaspoon salt
  • 1 cup green beans
  • 1 cup red cherry tomatoes halved
  • 1 cup yellow cherry
  • tomatoes halved
  • 1 cup cucumber diced
  • 1 cup red cabbage thinly sliced
  • garnish: cilantro (fresh coriander)

Directions

  • Put the potatoes into a pot with boiling water and cook for 15 minutes or until they are soft. Drain.
  • In a pot or pan saute the tofu, oil and salt for around 10 minutes or until the tofu is browned.
  • Lightly steam green beans. Slice all other vegetables and place in sections in main serving dish.
  • Sprinkle salt and drizzle olive oil over warm potatoes and add to bowl.
  • Add the warm tofu and drizzle sauce over the top. Garnish with freshly chopped cilantro.
  • Mix just before you serve.
  • Tip: You can serve on the table in one big dish like the photo, or you can portion out into individual bowls so everyone can mix their own plate.
  • Tip: This dish relies on the tofu and potato being hot. You may like to heat the sauce in a pot before serving if all the ingredients are cold.

Gado Gado Sauce

MAKES 1 CUP


Ingredients

  • 1 cup roasted peanuts (or ¾ cup peanut butter)
  • 2 tablespoons lime juice (around 1 lime)
  • 1 tablespoon liquid honey
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon ginger puree
  • 2 cloves garlic
  • ¼ cup water
  • optional: 1 teaspoon tamarind paste

Directions

  • Put the sauce ingredients into a blender and blend until you have a smooth sauce.
  • Add more water if needed to achieve smooth blending.

Sweet Berry Iced Tea

MAKES 5 CUPS


Ingredients

  • 8 berry herbal tea bags
  • 1 ½ cups hot water
  • 1 ½ cups ice
  • 1 cup cold water
  • 1 cup fruit juice (pomegranate, cranberry or any juice of choice)
  • garnish: blueberries and mint leaves

Directions

  • Add tea bags to hot water and leave covered for 10 minutes.
  • Add ice, cold water and fruit juice to serving jug.
  • Remove tea bags from hot water and add tea to jug.
  • Garnish with blueberries and mint leaves.

Five Grain Hot Breakfast

MAKES 2 X 1 CUP SERVES

I have a breakfast like this most mornings and it is a great start to the day.


Ingredients

  • 1 cup Five Grain Cereal cooked
  • 1/8 cup milk such as hemp, almond, rice, soy, cashew
  • 1 teaspoon flax seed oil
  • 1 cup fresh fruit such as bananas, pears, apples, blueberries, raspberries, boysenberries
  • 1/8 cup nuts such as pecans, almonds, walnuts
  • 1/8 cup seeds such as sunflower, pumpkin, sesame

Directions

  • Put hot cooked mixed grains into cereal bowl. Add a little milk and a touch of flax seed oil.
  • Add fruit, nuts and seeds.

Five Grain Hot Breakfast

MAKES 2 X 1 CUP SERVES

I have a breakfast like this most mornings and it is a great start to the day.


Ingredients

MAKE IN ADVANCE IN BULK:
  • 1 cup brown rice
  • 1 cup millet hulled
  • 1 cup amaranth
  • 1 cup white quinoa
  • 1 cup buckwheat
  • 1 cup red quinoa
TO COOK 4 SERVES:
  • 1 cup of mixed grains
  • a touch of salt
  • 4 cups boiling water

Directions

  • Put all ingredients into a pot and heat until boiling.
  • Turn down to a low heat and let it simmer for 25-30 minutes. Put the lid on. Do not stir.
  • Tip: You can also cook this in a slow cooker. It takes approximately 1 hour on high.

Super Quick Thai Vegetable Stir Fry

MAKES 10 X 1 CUP SERVES


Step 1 - Saute Onion

Ingredients

  • 1 onion chopped
  • 1 teaspoon oil
  • 1 clove garlic crushed
  • 1 teaspoon ginger puree
  • 1 tablespoon Thai curry paste

Directions

  • In a large pan saute onion, oil, garlic, ginger and Thai curry paste for 5 minutes or until onion is just soft.

Step 2 - Saute Vegetables

Ingredients

  • 1 carrot chopped into diagonal half moons
  • 1 red bell pepper (capsicum) cubed
  • 3 stalks celery
  • 1 zucchini (courgette)
  • 6 button mushrooms

Directions

  • Add carrot, bell pepper, celery, zucchini, mushrooms and cook for 5 minutes.

Step 3 - Saute Remaining Veges

Ingredients

  • 10 stalks asparagus
  • ¼ red cabbage

Directions

  • Break woody ends off asparagus and add the tops to the pan.
  • Add red cabbage.
  • Cook for 2 minutes.

Step 4 - Finish

Ingredients

  • 12oz (400g) can red beans
  • ½ teaspoon salt
  • 1 teaspoon tamari (or soy sauce)
  • 2 tablespoons lime juice (around1 lime)
  • 2 cups cooked brown rice
  • optional: hummus to serve

Directions

  • Add red beans, salt, tamari, lime juice and rice and warm through.

Aromatic Cambodian Tofu Curry

MAKES 8 X 1 CUP SERVES


Step 1 - Saute Onion

Ingredients

  • 1½ cups diced onion
  • 2 cloves garlic crushed
  • 2 tablespoons of lemongrass (chopped)
  • 1 large red bell pepper (capsicum) largely diced
  • 1 tablespoon ginger puree
  • 1 tablespoon chilli paste (optional)
  • ½ cup cilantro (fresh coriander) stalks
  • 1 tablespoon fennel seeds
  • 1 tablespoon oil

Directions

  • Saute onion, garlic, lemongrass, bell pepper, ginger, chilli paste, cilantro stems, fennel seeds and oil for 5 minutes or until onion is just soft.

Step 2 - Add Spices, Tomatoes, Beans

Ingredients

  • ½ teaspoon clove powder
  • ½ teaspoon turmeric powder
  • 12oz (400g) can crushed tomatoes
  • 2 tablespoons liquid honey
  • ½ teaspoon salt
  • 1 cup long green beans halved

Directions

  • Add clove powder and turmeric and stir through briefly before adding the tomatoes, honey, salt and long green beans.

Step 3 - Finish

Ingredients

  • 12oz (400g) firm tofu cubed into large chunks
  • 12oz (400ml) can coconut milk
  • garnish: cilantro (fresh coriander)

Directions

  • Add tofu and coconut milk, stirring gently so you do not damage the tofu.
  • Turn pan down to a very low heat. You don’t want it bubbling as this will change the consistency of the dish.
  • Serve with a garnish of cilantro.

Root Vegetable & Cos Salad

MAKES 8 X 1 CUP SERVES


Ingredients

  • 2 cups orange sweet potato (kumara) diced ½in (1cm)
  • 2 cups carrots diced ½in (1cm)
  • 1 teaspoon oil
  • 4 cups cos lettuce thinly sliced
  • 1 cup sliced red bell pepper (capsicum)
  • ½ x 12oz (400g) can whole kernel corn drained (around 1 cup)
  • 1 avocado diced
  • 20 kalamata olives (pitted)

Directions

  • Mix the sweet potato and carrots with the oil and put on an oven tray.
  • Bake at 350°F (180°C) for around 20 minutes or until soft.
  • Slice the cos lettuce and add to serving bowl. Add bell pepper, corn, avocado, olives and the roasted sweet potato and carrots.
  • Optional: Drizzle over a cashew aioli or a coconut yoghurt dressing.

Orange Dressing

MAKES 1 CUP

This is a nice spoon over for a curry.


Ingredients

  • 4 tablespoons orange juice (around 1 orange)
  • ¼ cup tahini
  • 1 tablespoon maple syrup
  • ½ teaspoon salt

Directions

  • Add orange juice and tahini to a small bowl and stir until well combined.
  • Add maple syrup and salt and mix well.

Cinnamon & Cardamom Rice

MAKES 3 CUPS


Ingredients

  • 1½ cups diced onion (around 1 onion)
  • 1 teaspoon oil
  • 1 cup basmati rice
  • 2 cups boiling water
  • ½ teaspoon salt
  • 2 cinnamon sticks
  • 6 cardamom pods
  • 2 star anise pods

Directions

  • In a medium pot saute onion and oil.
  • Add cinnamon sticks, cardamom pods and star anise.
  • Add rice, water and salt to pot and simmer on a low heat for 25 minutes with the lid on.

Lemon Ginger Honey Soother

SERVES 4


Ingredients

  • 1 sprig of fresh ginger unpeeled (about the size of your thumb)
  • 2 tablespoons liquid honey
  • 2 tablespoons lemon juice (around 1 lemon)
  • 4 lemon slices
  • boiling water

Directions

  • Slice ginger into thin strips and put into a glass with honey, lemon juice, and lemon slices.
  • Pour boiling water over it and stir.
  • Stand for several minutes to let the flavours mingle.
  • Stir again and serve with the ginger and lemon slices in the cup or glass.

French Lentil Ragout

MAKES 5 X 1 CUP SERVES


Step 1 - Saute Vegetables

Ingredients

  • 1 tablespoon oil
  • 1½ cups onion finely diced (around 1 onion)
  • 3 cloves garlic crushed
  • 2 cups aubergine (eggplant) diced (around 1 large)
  • 15 button mushrooms cut in half
  • 2 cups zucchini (courgettes)
  • chopped (around 2 medium)
  • 1 red bell pepper (capsicum)
  • 1 teaspoon mixed herbs

Directions

  • In a pot or pan saute the oil, onion, garlic, aubergine, mushrooms, zucchini, bell pepper and mixed herbs for 8 minutes or until soft.

Step 2 - Mix Sauce

Ingredients

  • 2 tablespoons soy sauce

  • ½ teaspoon salt

  • 1 teaspoon liquid honey
  • 2 teaspoons arrowroot (or
  • 3 teaspoons cornstarch/cornflour)
  • 1 cup cold water

Directions

  • In a cup mix the soy sauce, salt, honey, arrowroot and cold water. Pour into the ragout and stir until it is well mixed.

Step 3 - Add Lentils

Ingredients

  • 2 x 12oz (400g) cans brown lentils

Directions

  • Add the lentils.
  • You may need to add some more water, or cook for a little longer to achieve the correct consistency.

Step 4 - Serve

Ingredients

  • garnish: cilantro (fresh coriander)

Directions

  • Garnish with cilantro.

Polenta & Cherry Tomato Mingle

MAKES 3 X 1 CUP SERVES


Ingredients

  • 18oz (510g) block of precooked store bought polenta cut into cubes
  • 2 teaspoons oil
  • ½ teaspoon salt
  • ½ cup yellow cherry tomatoes
  • ½ cup red cherry tomatoes
  • 10 stalks asparagus

Directions

  • Cut cubes of polenta and add to a hot pan with oil, sprinkle with salt and fry lightly.
  • Break woody ends off the asparagus and discard. Cut remainder of asparagus stalks in half.
  • Add asparagus stalks to pan and fry lightly until polenta is starting to crisp on the edges but asparagus is still firm to the bite.
  • Add cherry tomatoes to bowl, add the polenta and asparagus and mix together.
  • Tip: Alternatively you can make your own polenta by mixing polenta and boiling water and letting sit for 10-20 minutes to set (or follow packet directions).

Potato & Butternut Mash

MAKES 5 X 1 CUP SERVES


Ingredients

  • 2 large washed potatoes roughly cubed
  • 2 cups pumpkin peeled and cubed
  • 7 cups boiling water
  • ½ cup milk of your choice
  • ¾ teaspoon salt
  • 2 tablespoons parsley chopped

Directions

  • Add potatoes, pumpkin and water to medium pot and bring to boil.
  • Cook for 15 minutes or until soft.
  • Drain and mash with milk, salt and parsley.

Apple & Fennel Slaw

MAKES 6 X 1 CUP SERVES


Ingredients

  • ½ white cabbage sliced finely
  • 1 fennel sliced finely
  • 2 carrots grated
  • 1 apple grated
  • 2 cups baby spinach
  • ½ cup mint
  • 1 tablespoon maple syrup
  • ¼ cup freshly squeezed orange
  • juice (around 1 orange)
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Directions

  • Using your food processor and it’s slicing and grating attachments, chop cabbage, fennel, carrot and apple (with core cut out).
  • Add to serving dish with baby spinach and chopped mint.
  • Drizzle maple syrup, orange juice, olive oil and salt over top.
  • Tip: If you don't have a food processor just use a sharp knife and hand grater to slice vegetables thinly.

Grape Juice Cocktail

MAKES 4 X 1 CUP SERVES


Ingredients

  • 1 cup ice
  • 1 ½ cups grape juice
  • ½ cup pomegranate juice
  • 1 cup soda water
  • handful of fresh mint leaves

Directions

  • Add ice to serving jug followed by grape juice,pomegranate juice, soda water and mint.

Beetroot & Fennel Risotto

MAKES 6 X 1 CUP SERVES


Step 1 - Saute Onion & Celery

Ingredients

  • 1 onion diced
  • 2 stalks celery sliced
  • 1 clove garlic crushed
  • 1 tablespoon fennel seeds
  • ½ teaspoon oil

Directions

  • Saute onion, celery, garlic, fennel seeds and oil for 5 minutes or until onion is soft.

Step 2 - Rice & Beetroot

Ingredients

  • 3 cups cooked short grain rice
  • 2 precooked beetroot grated
  • 4 cups vegetable stock

Directions

  • Add rice and stir.Add beetroot and stock.
  • Keep cooking until liquid is all absorbed.

Step 3 - Finish

Ingredients

  • ½ cup pumpkin seeds
  • ¼ cup chopped parsley
  • 4 tablespoons Parmeshew Cheese
  • garnish: Italian parsley

Directions

  • Add pumpkin seeds and Parmeshew Cheese which will add creaminess to the risotto as well as a nice flavour.
  • Garnish with Italian parsley, extra pumpkin seeds and a sprinkle of Parmeshew Cheese.

Garlicky Cilantro Chickpeas

MAKES 3 X 1 CUP SERVES

The simplicity of this dish makes it very tasty.


Ingredients

  • 12oz can (400g) chickpeas (garbanzo beans)
  • 2 teaspoons oil
  • ½ teaspoon salt
  • 2 cloves garlic crushed
  • garnish: ¼ cup cilantro (fresh coriander)

Directions

  • Add chickpeas to hot pan with oil, salt and garlic and saute lightly for 2 minutes.
  • Garnish with cilantro.

Parmeshew Cheese

MAKES 1 CUP

A great alternative to Parmesan Cheese.


Ingredients

  • 1 cup cashew nuts raw
  • 2 tablespoons nutritional yeast flakes

Directions

  • Put ingredients into a blender and blend for 30 seconds or until you get a bread crumb texture. (The time will depend on your blender.)
  • You may have to use a spoon to take the mixture off the sides of the blender and re-blend to get it consistent.
  • Tip: This will store in your fridge for weeks. Keep some on hand to spice up your food!

Mediterranean Vegetable Mingle

MAKES 4 X 1 CUP SERVES

Colour is the most important ingredient in this dish!


Ingredients

  • 1 tablespoon oil
  • 4 cloves garlic crushed
  • 1 cup red onion thickly diced (around 1 onion)
  • 1 cup red bell pepper (capsicum) thickly diced (around 1 capsicum)
  • 1 cup yellow bell pepper (capsicum) thickly diced (around 1 capsicum)
  • 1 cup orange bell pepper (capsicum) thickly diced (around 1 capsicum)
  • 1 cup zucchini (courgette) thickly diced (around 1 large)
  • 10 stalks asparagus cut into 1in (2cm) pieces
  • 1 teaspoon salt
  • 1 cup black olives
  • garnish: parsley

Directions

  • In a pan saute the oil, garlic and onion for 5 minutes or until soft.
  • Add the other vegetables and saute for 5 more minutes or until they are soft but still firm.
  • Sprinkle with salt, add the olives and stir.

Strawberry Cheesecake Glasses

SERVES 4

Colour is the most important ingredient in this dish!


Ingredients

BASE:
  • 1 cup almonds
  • ¾ cup dates
  • ¼ cup desiccated coconut
    TOPPING
  • 1½ cups cashew nuts raw
  • 4 tablespoons lime juice
  • ¼ cup coconut oil melted
  • ¾ cup water
  • 3 tablespoons liquid honey
  • 1 cup frozen strawberries
  • garnish: blueberries
  • garnish: mint

Directions

  • Place almonds, dates and coconut into food processor and blend until a fine texture. Press into serving glasses to create the base.
  • In a blender add cashews, lime juice, coconut oil, water and honey and blend until mixture is smooth and creamy.
  • Add strawberries and blend well, scraping down the sides of the blender as needed.
  • Pour mixture onto the base and spread evenly.
  • Place in freezer to set.
  • Can be stored in the fridge once set.

Vietnamese Pho Noodles

MAKES 6 X 1 CUP SERVES


Step 1 - Saute Vegetables

Ingredients

  • 1 cup onion sliced thinly (around1 medium onion)
  • 1 tablespoon oil
  • 2 tablespoons ginger puree
  • 1 carrot sliced into half moons
  • 1 red bell pepper (capsicum) thickly diced

Directions

  • Saute onion, oil, ginger, carrot and bell pepper for 5 minutes or until soft.

Step 2 - Prepare Noodles & Tofu

Ingredients

  • 3oz (100g) thin rice noodles (vermicelli)
  • boiling water to cover
  • 10oz (300g) firm tofu
  • 1 tablespoon oil

Directions

  • Break noodles and place in a bowl. Cover noodles with boiling water and leave for 10 minutes or until soft.
  • Slice tofu into slabs approximately 1x3x½in (2x6x1cm) and fry lightly in a small pan each side until golden.

Step 3 - Add Flavour & Simmer

Ingredients

  • ¼ teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 4 cups boiling water
  • 2 tablespoons soy sauce

Directions

  • Into the main pan add cinnamon, coriander, boiling water, soy sauce and simmer for 15 minutes.
  • If the dish dries out you may have to add more water.
  • When cooked stir in the drained noodles and cooked tofu.

Step 4 - Toppings

Ingredients

  • cilantro (fresh coriander) roughly chopped
  • lime wedges
  • scallions (spring onions) sliced diagonally

Directions

  • Serve the soup in a bowl and add liberal amounts of the topping ingredients, clustering them in different corners of the bowl.

Fresh Buckwheat Tabouli

MAKES 6 X 1 CUP SERVES


Ingredients

  • 1 cup buckwheat raw
  • 2 cups boiling water
  • 8 sun-dried tomatoes sliced
  • ½ cup red cherry tomatoes halved
  • ½ cup yellow cherry tomatoes halved
  • ½ red onion finely diced
  • 1 ½ cups cucumber finely diced
  • 1 ½ cups parsley finely chopped
  • 2 tablespoons lemon juice (around 1 lemon)
  • 1 tablespoon olive oil

Directions

  • Add buckwheat and boiling water to medium pot and cook with the lid on for 10 minutes or until soft.
  • Add all remaining ingredients to bowl and mix together with your hands.
  • Tip: 2 cups boiling water with 1 cup raw buckwheat makes 3 cups of cooked buckwheat.

Indian Spiced Roasted Cauliflower Salad

MAKES 6 X 1 CUP SERVES


Ingredients

  • 1 cup onion sliced thinly (around 1 medium onion)
  • 1 teaspoon oil
  • 1 cauliflower
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 tablespoon mustard seeds
  • 2 teaspoons turmeric
  • ¾ cup Cashew & Lime Aioli
  • 2 cups baby spinach

Directions

  • Saute onion and oil for 5 minutes or until soft.
  • Cut cauliflower florets into bite-sized pieces. Place on oven tray lined with parchment (baking) paper.
  • Into the onion pan add curry powder, garam masala, mustard seeds and turmeric and stir for about 30 seconds.
  • Add to cauliflower and toss gently to coat cauliflower with spice mix.
  • You may lightly spray with oil to prevent from burning.
  • Bake at 350°F (180°C) for 20 minutes or until just soft.
  • Take out of oven and mix gently together with Cashew & Lime Aioli and baby spinach.
  • Garnish with extra aioli.

Cashew & Lime Aioli

MAKES 1 CUP


Ingredients

  • 1 ½ cups cashew nuts raw
  • 1 clove garlic
  • 2 teaspoons ground coriander
  • 1 tablespoon seeded mustard
  • 4 tablespoons lime juice (around2 limes)
  • ½ cup water
  • ¼ teaspoon salt
  • optional: 1 teaspoon sweet chilli sauce or chilli paste

Directions

  • Place all ingredients into blender and blend until smooth and creamy.
  • Add more water if needed to achieve smooth blending consistency.

Warm Cashew Carob Chai

SERVES 4


Ingredients

  • 1 cup cashew nuts raw
  • ¼ teaspoon vanilla essence
  • 2 tablespoons liquid honey
  • 1 tablespoon coconut shredded
  • 1 tablespoon carob powder
  • 1 teaspoon ginger puree
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon clove powder
  • 3 cups boiling water

Directions

  • Place ingredients and ½ cup of the boiling water into blender and blend well until creamy.
  • Add remaining water and blend until mixed.
  • Serve warm.
  • Tip: To make as a cold drink, use cold water instead of boiling water and add ice cubes.