Recipe Archives
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SPELT-SESAME CRACKERS
Read more: SPELT-SESAME CRACKERSThese crackers are very versatile and can be made into any size or shape and used to accompany dips or topped with either sweet or savoury spreads. I always used wheat for these crackers but wheat is not the product it used to be. New modern cultivars have been introduced which are easier and quicker to grow but lacking in nutrients. …
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CAROB TREATS
Read more: CAROB TREATSThese little treats contain no added sweetener of any kind and so are suitable for someone on an anti-fungal or anti-candida diet. The carob powder is naturally sweet but probably not sweet enough to satisfy the average “sweet tooth” who would need to add at least 1 TB of sweetener ( maple syrup, agave etc.) to the recipe.
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ROAST PUMPKIN, BEETROOT AND TOFU SALAD (with Minted Cashew Cream)
Read more: ROAST PUMPKIN, BEETROOT AND TOFU SALAD (with Minted Cashew Cream)The bright orange colouring of pumpkin and the bright red colouring of beetroot suggests that these two root vegetables are full of key nutrients. Add in some greens as well as tofu for a protein source and you have a superfood salad which is really a meal in itself rather than a side dish!
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CAULIFLOWER, QUINOA and CHICKPEA SAVOURY
Read more: CAULIFLOWER, QUINOA and CHICKPEA SAVOURYQuinoa is a regular part of my diet. I often eat it cooked up for breakfast topped with fruit, seeds and coconut cream however it is very versatile and can be used as the basis of many salads and savoury dishes. Technically it is a seed but it is generally treated as a grain. It has…
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PUMPKIN AND SPINACH SCRAMBLED TOFU
Read more: PUMPKIN AND SPINACH SCRAMBLED TOFUThis recipe is almost as quick and easy to make as the Scrambled Eggs I used to make many years ago. Teamed with some avocado on toast, it makes a nutritious breakfast that will help you to power through your morning. It can be constantly adapted by using seasonal vegetables of your choice.
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KALE, BROCCOLI and SNOWPEA SALAD WITH TAHINI DRESSING
Read more: KALE, BROCCOLI and SNOWPEA SALAD WITH TAHINI DRESSINGKale has become known as the “Queen of the Greens” containing high levels of Iron, Vitamin K, C and A as well as powerful anti-oxidants (particularly Lutein – great for supporting eye health) and anti-inflammatory properties. Combined with nutrient dense broccoli and a dressing of tahini which is high in calcium this (almost) raw superfood…
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ZUCCHINI NOODLES WITH BASIL PESTO AND CHERRY TOMATOES
Read more: ZUCCHINI NOODLES WITH BASIL PESTO AND CHERRY TOMATOESI love zucchini noodles! They form the basis of a fresh, healthy, raw salad and combine well with basil pesto. As a bonus, zucchinis are low in calories due to their high water content yet they are very nutritious containing high levels of potassium, manganese and the antioxidants Vitamin C and A.
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TOMATO RELISH
Read more: TOMATO RELISHTomatoes are rich in many nutrients including the antioxidant lycopene which is linked with a reduced risk of heart disease and cancer. Lots of recipes for tomato relish typically include lots of sugar and/or vinegar. This is my healthy version using fresh beetroot to add natural sweetness to the mixture.
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ZUCCHINI AND KALE PIE
Read more: ZUCCHINI AND KALE PIEI have adapted this recipe from the one found in Kaye Sehm’s “Back to Eden” cookbook. I replaced 1 cup of zucchini in the original recipe with 1 cup of kale. Kale has deservedly earned the title of superfood containing such nutrients as beta-carotene, calcium, folate, iron, magnesium, potassium, vitamin A, C and K in larger quantities than many…
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BEETROOT AND SPINACH PIE
Read more: BEETROOT AND SPINACH PIEI love beetroot but I would never have thought of putting it in a savoury pie until I saw the idea in the window of a healthy café one day. It looked so colourful so I came home and adapted a recipe I already had to include this new flavour discovery.