Recipes
Perfect kid friendly dinner with left overs for lunches! Nourishing and time saving! Ingredients: (Serves 4)250 grams of Penne Pulse pasta * SEE NOTE2 carrots1 broccoli stem Che...
Read more
Ingredients: (Serves 4) 1kg Brussel Sprouts 120grams of baby kale1 1/2 cup brown lentils1/3 cup cranberries1 tsp cayenne Drizzle of olive oilParsley - for garnishSalt + Pepper1/2 cup pumpkin seeds ...
Read more
Tofu Shakashuka (Vegan, GF, DF)
Middle Eastern flavours are nourishing, warming, rich and decadent, I recreated the classic into a plant nourishing vegan alternative. Ingredients (serves 4)1 tbsp olive oil1/2 white or red onion ...
Read more
I hope this recipe inspires you to get create in the kitchen, burritos can have pretty much ANYTHING in them and they are PERFECT for meal prep. Bulk prep and freeze any leftovers. vise versa, Chuc...
Read more
Ingredients: (Serves 4)¼- ½ cup miso ¼ cup of soy sauce or tamari2 cloves of garlic 1 litre of water300 grams of firm tofu 6 shitake mushroom1 bunch of greens- silver beet, kale, Bok Choy 2 carrots...
Read more
Ingredients: (Serves 4) 300 grams organic tofu½ cup sundried tomato pesto1 tbsp Olive oil 2x broccoli head 1 bag of spinach 1 bunch kale 2 zucchini 225 grams of mamma san shelled edamame beans 1 cu...
Read more
Roasted Miso Eggplant with Wilted Kale Salad and Freekeh
Ingredients:(Serves 4)2 eggplants1 tbsp extra virgin olive oil 2 tbsp miso paste2 tsp sesame oil 1/4 cup soymilk 2 ½ cups of vegetable stock1 cup of Freekeh 1 bunch of curly kale 1 lemon 1 tbsp sal...
Read more
Falafel with Israeli Couscous and Beetroot Carrot Salad
Ingredients (serves 4) Falafel:1 can of chickpeas 3 cloves of garlic 1 tbsp olive oil1 tbsp or ½ lemon juicePinch of Salt 1 tbsp Cajun seasoning 1 tbsp Moroccan seasonion¼ cup Chickpea flour ½ c...
Read more
Ingredients: (Serves 4) 1 pack pulse pasta spaghetti1 cup frozen peas Sauce: 1 white onion 4 cloves of garlic ½ cup vegetable stock1 carrot 1 tbsp basil 1 bay leaf 1 tbsp tomato paste1 can diced to...
Read more