Salad Niçoise
When the workday rush leaves you with limited lunchtime, our Salad Niçoise recipe comes to the rescue. Packed with protein,…
Continue Reading
Salad Niçoise
Strawberry, rhubarb and polenta cake
INGREDIENTS 150 g rhubarb stalks, trimmed and thinly sliced 80 g strawberries, about 7-8 small or medium, hulled, cut into…
Continue Reading
Strawberry, rhubarb and polenta cake
Date and coconut pudding cake
This decadent creation is best enjoyed warm, accompanied by a generous dollop of creamy coconut yogurt. Its luscious, moist texture…
Continue Reading
Date and coconut pudding cake
Baked pears with maple, orange and pistachio crumble
INGREDIENTS 3 Beurre Bosc pears, halved and cored Juice of 3 or 4 blood oranges (or regular oranges, if you…
Continue Reading
Baked pears with maple, orange and pistachio crumble
Tahini biscuits
INGREDIENTS 1/2 cup sesame seeds1 ½ cups almond flour1/2 teaspoon baking soda1/4 teaspoon sea salt1/3 cup honey1/3 cup tahini1 teaspoon…
Continue Reading
Tahini biscuits
Harissa spiced beans
INGREDIENTS 2 tsp (10 mL) olive oil 1 small onion, sliced 1 clove garlic, crushed 1 yellow capsicum, chopped 1…
Continue Reading
Harissa spiced beans
Caramel tahini cookies
INGREDIENTS 1 cup(260 g) hulled tahini ¾ coconut sugar 1egg, lightly beaten 1 tbsp rosewater Method Preheat the oven to…
Continue Reading
Caramel tahini cookies
Quick chicken soup
INGREDIENTS 3 skinless, boneless chicken thighs 1 tsp garlic, finely chopped 3 litres chicken stock 2 cups of diced celery…
Continue Reading
Quick chicken soup
Roasted eggplant with masala lentils
INGREDIENTS 2 eggplants 2 x organic tinned lentils 3 tbsp coconut oil 1 large brown onion, finely chopped 3 cloves…
Continue Reading
Roasted eggplant with masala lentils
Vegetable hash
INGREDIENTS Serves 4 ½ cup sweet potato ½ cup purple cabbage 3 cloves of crushed or sliced garlic 2 zucchini,…
Continue Reading
Vegetable hash
