Recipe Archives
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FALAFELS
Read more: FALAFELSChickpeas or Garbanzo beans are the chief ingredient in this recipe. They are high in protein and carbohydrates as well as magnesium, potassium. folate and iron. They are also a great source of dietary fibre. There are lots of variations of the classic Mediterranean falafels. I adapted this recipe from an old vegetarian cookbook put…
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ROASTED CAULIFLOWER HUMMUS
Read more: ROASTED CAULIFLOWER HUMMUSThe classic hummus is easy to make and high in protein. The addition of cauliflower, gives it a different flavour boost and makes it a more nutrient dense recipe.
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RED LENTIL AND POTATO FRITTERS
Read more: RED LENTIL AND POTATO FRITTERSLentils are high fibre, high protein legumes and red lentils in particular have the additional attribute of being one of the quickest varieties to cook. They do not require pre-soaking and generally only take about 15-20 mins cooking time. Combined with potatoes and carrots in this recipe , they make a quick tasty fritter.
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TOFU RATATOUILLE
Read more: TOFU RATATOUILLEThe French inspired “Ratatouille” is basically a rich vegetable stew served traditionally as a side dish but by adding some tofu (preferably organic and non GMO) to the mixture you can create a main course which is healthy as well as quick and easy to prepare.
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VEGETABLE SAMOSAS
Read more: VEGETABLE SAMOSASPotatoes often get a bad wrap largely because of the way they are prepared (fried and salted or mashed with butter and served with gravy etc) but the humble potato contains decent amounts of many nutrients. For example many people may not know that a medium sized potato with its skin on contains nearly half your…
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RED KIDNEY BEAN BURGERS
Read more: RED KIDNEY BEAN BURGERSKidney beans are an excellent source of protein, fibre, folate, magnesium, potassium and anti-oxidant flavonoids (due to their rich red colour!) They hold their shape well when cooked and can be used in a range of recipes including soups, casseroles, dips and patties. These burgers could be served on wholemeal buns with all the salad…
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BLUEBERRY OAT SLICE
Read more: BLUEBERRY OAT SLICEThis recipe features blueberries, well known for their high anti-oxidant levels. A number of years ago I remember my dad coming home from a visit to his GP and stating that the doctor recommended that he should eat 1/2 cup of blueberries a day. The doctor had just been to a recent medical conference where…
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SWEET POTATO CRUST PIZZA
Read more: SWEET POTATO CRUST PIZZAEven when I was a vegetarian I was never a real fan of the traditional pizza with its doughy base, tomato sauce and melted cheese but I like the concept of this healthier vegan version using a sweet potato crust. Nutritionists at the Centre for Science in the Public Interest (CSPI) ranked sweet potato the most…
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PUMPKIN AND ROSEMARY BREAD
Read more: PUMPKIN AND ROSEMARY BREADI regularly eat this rustic, seedy type of bread. I say “type” of bread because if you’re used to the fluffy, commercial style of bread, this bread wont seem like bread at all! But rest assured it’s very tasty and definitely nutrient dense, studded with grains and seeds making it high in fibre and protein.…
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SWEET POTATO AND MINT BALLS
Read more: SWEET POTATO AND MINT BALLSThis recipe has been adapted from The Revive Cookbook 4 See Revive Café The original recipe uses fresh coriander which tastes great but does not grow well in the Australian summer so I have substituted mint as I have plenty growing at present and the flavour works well with the sweet potatoes. By the way,…