Serves: 4 Ingredients 2½ cups water (1 cup for quinoa, 1½ for amaranth) 1 cup milk (your choice of milk) ½ cup amaranth ½ cup quinoa 1 cup pear (2 small pears/1 large pear), diced 1 tablespoon maple syrup 2 teaspoons ground ginger ¼ teaspoon of ground nutmeg 1 teaspoon vanilla extract OPTIONAL // top … 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
Ingredients 150g Green Beans, washed and trimmed 150g Kale, washed and chopped 2 Orange, zest and half the juice of one orange 2 tsp Ginger, grated 50g Toasted Hazelnuts, chopped 2 tbs Balsamic Vinegar 4 tbs Extra Virgin Olive Oil Sea Salt and Fresh Black Pepper Method 1. Heat a pan over a medium to … Continue reading
Serves 2 Ingredients Rice 1-1/2 cups water 3/4 cup brown rice 1 tablespoon butter Salt and pepper to taste Juice of 1/2 lime 2 tablespoons chopped cilantro Beans 1 (15 ounce) can black beans, rinsed and drained 1/3 cup water 1/2 teaspoon cumin 1/4 teaspoon smoked paprika 1 clove garlic crushed Dash cayenne pepper … Continue reading
This high protein recipe contains powerful anti-inflammatory properties. Double the quantity and use the leftovers for lunch during the week! Ingredients 2 small or 1 large chicken breast, sliced into strips 1/3 cup full fat natural or greek yoghurt 1 tablespoon lemon juice 1 teaspoon lemon rind 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1/3 … Continue reading
Ingredients: 7 cups baby spinach 1 punnet of strawberries, quartered ¼ cup toasted slivered or flaked almonds ½ red onion, thinly sliced ½ cup crumbled feta (can use more) Dressing: 5 tablespoons extra virgin olive oil 3 tablespoons raspberry vinegar 1 teaspoon Djjon mustard Salt and pepper Arrange the spinach leaves on a plate, … Continue reading
This recipe can be either savoury or sweet. Enjoy a slice with cottage cheese and a sprinkle of cinnamon, or a layer of nut butter. For a savoury option, omit the rice malt syrup and enjoy it topped with a poached egg or avocado! Ingredients 1 cup almond meal 1 cup buckwheat flour 2 … Continue reading
Serves 4 Ingredients 2 cans of organic full fat coconut milk 1 banana, frozen 4 large dates, pitted (sugar free option, add stevia instead) ice cubes 1-2 tsp. vanilla extract dash of cinnamon, optional pinch of sea salt Instructions Chill the full fat coconut milk cans overnight. Take the coconut milk cans out of the … Continue reading
Serves 4 Ingredients 3 cups Cauliflower, Shredded ½ cups Carrots, Finely Diced ⅓ cups Red Pepper, Finely Diced 4 Tablespoons Basil, Chopped 4 Tablespoons Parsley, Chopped 3 Tablespoons Olive Oil 3 Tablespoons Sundried Tomato, Finely Diced 2 Tablespoons Kalamata Olives, Finely Diced 2 Tablespoons Lemon Juice 1 Tablespoon Capers, Minced 2 teaspoons Lemon Zest ½ teaspoons Salt ⅛ teaspoons Pepper Directions Combine all the ingredients in a large … Continue reading
Ingredients: 1.5 Tbsp. cold-pressed olive oil 1.5 Tbsp. lemon juice + zest 1 Tbsp. sweetener (raw honey or maple syrup) 1 clove garlic, minced 1/2 tsp. ground cinnamon 1 tsp. ground cumin pinch cayenne, if desired 2 tsp. rosewater (optional, but delicious) 1 tsp. sea salt (to taste) 1/2 cup pumpkin seeds 1/2 red cabbage … Continue reading