Embracing a whole food plant-based diet and natural health.
This is a nice warming winter curry which is easy to prepare. The combination of cumin, coriander and turmeric makes a healthful curry base which is not irritating to the digestive system like many commercial curry powders can be.
I ordered something similar to this chickpea spread on a wrap at a café one day. It was really tasty so I came home and did my best to replicate the recipe in the kitchen. It is an easy filling for sandwiches or wraps and the combination of chickpeas and tofu gives it a high protein boost!
This is such an easy recipe yet so full of nutrition. You can add whatever vegetables and flavours you desire but this is generally the way I make it. You can add more liquid and make it more soupish or reduce the liquid and make it more stewish. It’s up to you!
I 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!
The 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.
This 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.
One 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 the richest plant sources of zinc.
The 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 I chose to make a cooked version of the dish.
This 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.
The cold and flu season is upon us again so I thought I would share a few natural remedies that I have found useful over the years. Some of the ideas have been obtained from naturopath, Barbara O’Neill: How to Immunize against Colds and Flus.