So good!! Ingredients 2 cups cooked quinoa 1 cup cooked mashed Sweet Potato 1 Red Capsicum 1 egg 2 medium brown onions, finely diced 6 spring onions, finely diced 1 tbsp Sweet Chilli Sauce (optional) 1/2 tsp Curry powder 1/2 tsp Tumeric powder Himalyan salt and pepper, to taste Method Place all ingredients in a … Continue reading
So yummy! And surprisingly easy to make 🙂 Fillings listed will make 1 roll each: Spicy Tuna, Vegetable Salad and Egg Omelette. Makes 4, 15cm sushi rolls. Ingredients For the Quinoa Sushi Rolls: 1 cup tricolor quinoa grains 2 cups (organic) vegetable stock 2 tbsp almond sunflower and pepita mix, chopped roughly 4 sheets toasted … Continue reading
A yummy lunch box idea and a much healthier alternative to deep-fried spring rolls. Ingredients 1 cup shredded barbecued chicken 1/8 Chinese cabbage (wombok), finely shredded (need ½ cup shredded cabbage) 1/2 cup beansprouts, trimmed 1 small red capsicum, thinly sliced 1/3 cup fresh mint leaves 1/2 cup fresh coriander leaves 1 lime, juiced 1 … Continue reading
These are so quick and easy to make. Lovely as an afternoon snack. Ingredients 1 can of good quality tuna in olive oil or springwater (drained) 1 corn cob raw (kernals removed) 2 eggs 2 spring onions, finely diced 1 cup cooked brown rice 1/2 cup rice flour sweet chilli sauce Himalayan Salt and pepper … Continue reading
This is an easy recipe to make and have on hand in the fridge. Sunflower seeds are a great addition to the recipe. They increase protein, essential fatty acid and vitamin content. We love this recipe because it’s nutrient dense and something different from traditional pesto recipes! Serving Suggestions: Pasta salad Add to felafels or … Continue reading
Many pre-made mustard’s found on the supermarket shelves contain preservatives, sugar and gluten. This is a simple recipe to make at home and it tastes delicious! Christmas is just around the corner, this would make a perfect homemade gift! Ingredients 100 g yellow mustard seeds 100 ml white-wine vinegar 3 tbsp honey 1 tsp dried … Continue reading
Serves: 4-6 Ingredients 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do) 1 red apple 1 green apple 1 cup walnuts, roughly chopped (such as Diamond of California) â…“ cup crumbled feta cheese â…“ cup dried cranberries Dressing 1 cup apple juice 4 tablespoons apple cider … Continue reading
Serves 3-4 Ingredients: 1 cup / 200g lightly pearled or hulled barley 2 – 2 ½ cups water or broth ¼ tsp. sea salt 1 small head red cabbage (approx. 500g /1 lb.) 2 medium onions 4 cloves garlic knob of coconut oil or ghee ½ tsp. sea salt 5 bay leaves 1 Tbsp. fennel … Continue reading
Serves 2                                Ingredients 1 avocado 2 free-range organic eggs Ground black pepper Fine grain sea salt Chopped parsley or your choice of fresh herbs Directions Preheat the oven to 200 degrees. Halve the avocado and scoop out enough meat to fit the raw egg, but leave as much as possible. Place the avocado halves on … Continue reading
Ingredients 80g cooked or canned wild alaskan salmon 1/2 cup cooked quinoa 2 dessert spoons chick pea flour (or flour of choice) Approx. 6 kalamata olives, chopped 1 egg, whisked 1 finely chopped spring onion A good sprinkling of dried chilli flakes (or fresh, to taste) 4 chopped semi dried tomatoes 1 teaspoon pine nuts … Continue reading