Recipe Archives
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RED LENTIL AND VEGETABLE SOUP
Read more: RED LENTIL AND VEGETABLE SOUPI love lentils. They cook quickly, are inexpensive, fat-free and contain a good serving of protein, fibre, vitamins and minerals. Based on red lentils, this hearty, warming one-pot winter soup is full of nutrition. You can vary the vegetables according to your taste but this combination works really well!
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POTATO, CAULIFLOWER & LEEK SOUP
Read more: POTATO, CAULIFLOWER & LEEK SOUPThe cauliflower in this recipe is a nice addition to the classic potato and leek soup and the rosemary enhances the flavour. Potatoes are a great source of potassium and surprisingly supply a substantial amount of Vitamin C.
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HUMMUS
Read more: HUMMUSThis is my version of the classic hummus. The addition of some soaked cashews gives it an extra creamy touch! Chickpeas are an excellent source of protein (15g / cup) and fibre and contain very high levels of iron, folate and magnesium.
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BAKED PUMPKIN CUSTARD
Read more: BAKED PUMPKIN CUSTARDOne of the chief virtues of this dish is that it’s super easy to make. The original recipe which I saw in a newsletter from ( Kunara Organic Marketplace ) used 1/4 cup of cashews but I thought I would try pepitas for something different. Zinc is essential to the immune system and pumpkin seeds are one of…
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CAULIFLOWER BREAD
Read more: CAULIFLOWER BREADThe humble cauliflower seems to be making a bit of a comeback in recent times being transformed into exotic dishes such as “Cauliflower Rice” and this recipe for “Cauliflower Bread” was adapted from a recipe for a raw cauliflower pizza crust found on the inspiring website Rawmazing http://rawmazing.com/recipe/raw-cauliflower-crust-pizza The original recipe was dried in a dehydrator however…
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CASHEW SAUCE
Read more: CASHEW SAUCEThis is a very versatile sauce and a good vegan substitute for regular cheese. It is tasty served over steamed vegetables and can also be used to top lasagnes and pizzas.
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CHICKPEA, TOMATO AND SPINACH CURRY
Read more: CHICKPEA, TOMATO AND SPINACH CURRYThis is a nice simple Indian style curry! While tinned chickpeas can be used, I always like to cook my own chickpeas as I think they taste so much better. I regularly cook a big batch and keep smaller portions in the deep freeze ready to use in recipes.
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BASIL PESTO
Read more: BASIL PESTOThe traditional Italian basil makes a really nice pesto but unfortunately it is an annual plant. I am excited as I now have a perennial basil bush in my garden so I should be able to make pesto all year round. Basil Pesto can be used in its own right as a dip or it can…
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RAW VEGETABLE SLICE
Read more: RAW VEGETABLE SLICEThere is a lot of debate over the benefits of raw versus cooked foods. Certainly some nutrients are better absorbed after being cooked (eg. lycopene in tomatoes and beta-carotene in carrots) but on the other hand some nutrients and enzymes are destroyed by cooking. While everyone has different nutritional needs I think we can all benefit from including some…
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MEXICAN BEANS
Read more: MEXICAN BEANSBeans are a staple food of many civilisations around the world. Recent research indicates that: not meat, eggs or dairy but “the intake of legumes (beans, chickpeas and lentils) may be the single most important dietary predictor of a long lifespan”. http://apjcn.nhri.org.tw/server/info/articles/diets-foods/Darmadi.pdf What a great incentive to include more beans in your diet!