Thai Yellow Curry
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Method: Dice carrot & sweet potato and place in the steamer until they have started to soften (3mins in the microwave). Dice the remaining vegetables and place them in a bowl to the side. Place ginger, 1 tbsp of the … Read More

Chili & Chia Vegetable Ragout
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Method: Dice carrot, zucchini, tomato and capsicum and place in a saucepan with 250ml of water, vegetable stock, broccoli florets, chia seeds, herbs, spices, tomato paste and spinach cubes then let the mixture saute for 20minutes. Whilst the ragout is … Read More

Lemon Chili Rice Noodles
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Method: Steam broccoli, peas and green beans for 3mins or until heated and slightly soft. Add spinach leaves and ribboned zucchini to the steamer and allow the leaves to wilt. Rice Noodles; In the meantime boil 1.5 litres of water … Read More

Pumpkin, Pea & Lentil Soup
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Method: Dice onion and pan fry with coconut oil, ginger & garlic until the onion has started to brown, then turn off the heat. Cut pumpkin up into managable chunks and place in a big pot with boiled water, onion, … Read More

Curried Cauliflower & Coconut Soup
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Method: Place cauliflower, water, melted coconut oil, spices and salt in a pot on the stove on medium heat. Simmer until water is bubbling and the cauliflower has started to soften and take on a yellow-ish appearance. Place in a … Read More

Indian Spiced Cauliflower
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Method: Pre-heat oven to 180 degrees.  Chop cauliflower into little florets and place in a bowl with drained and washed chickpeas and sunflower seeds. Melt 2 tbsp of coconut oil and add it into the bowl along with turmeric and … Read More

Lentil Bolognese with Buckwheat Soba Noodles
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Method: Place Worcestershire sauce, tomato paste & mixed herbs into a cup and give it a good whisk, combining all the ingredients.  Sauté garlic & onion in a fry pan on medium heat until it becomes fragrant and the onion … Read More

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