YOU ARE WHAT YOU EAT

SCROLL DOWN TO EXPLORE MY LUNCH, DINNER, SNACKS AND SWEETS RECIPES

LUNCH AND DINNER

Red lentils, humus and raw coleslaw with home-made flaxseed crackers

Red lentils, humus and raw coleslaw with home-made flaxseed cracker

Red lentils, humus and raw coleslaw with home-made flaxseed cracker

Red lentils:

1 cup of masoor dal red lentils 

1 cup of pumpkin 

2 cups of water 

1 tomato 

1/2 tsp of cumin 

1/2 tsp mustard seeds 

1/2 coriander powder or 1 cup fresh coriander 

Humus:

1 ½ cups of chickpeas (soaked overnight or 2 days), you can change your beans to cannellini, lima or navy beans to add some variety

large knob grated ginger

½ cup tahini

rind of lemon

fresh herbs: coriander, chives, rocket also garlic infuse olive oil is optional 

Raw coleslaw:

1/2 cup of cucumber, 1/2 cup of red/white cabbage, 1/2 cup of shredded carrots, dressing is 1/2 cup of soaked cashew, 1/2 cup rice milk, 1 tbs of nut spread and half lemon 

Garnished with shredded beetroot, rockets and sesame seeds, 

Flaxseed crackers

 

Kale salad with pickled fennel

Kale salad with pickled fennel

 

Kale salad with pickled fennel 

2 cups of gently steamed kale 

2 tbs of pickled fennel or cabbage 

1/2 beetroot 

1/2 cucumber 

Dressing half lemon, garlic infused olive oil, black sesame seeds and salt

Serve with rice cakes and homemade dip I have made cannellini dip 

Very refreshing on hot day ..

Kale salad with black sesame seed

Kale salad with black sesame seed

 

Kale salad with black sesame seed 

1 cup of Steamed kale

1 cup of loose green leafy veg (rocket spinach or any greens you may have)

1/2 grated beetroot 

1 tbs of black sesame seeds 

Dressing: 

2 tbs of cashew butter or make your own from cashews( soaked 1 cup of cashews then blend in 1/4 cup of rice milk)

1/2 tsp of garlic infused olive oil 

1/4 tsp tamari

1 desert spoon of rice milk 

1 freshly squeezed lemon

All mixed in food processor 

Served with brown rice bread and humus. Optional you can add grilled chicken, chickpeas, lentils or walnuts

Sweet cauliflower red lentils with fresh green leafy veggies

Sweet cauliflower red lentils with fresh green leafy veggies

 

Sweet cauliflower red lentils with fresh green leafy veg

1 tbs fennel seeds

1 tbs mustered seeds

1 tbs finely chopped ginger 

1/2 spoon good quality salt

1/2 spoon coriander powder

1/2 cup red lentil 

1/2 cup shredded pumpkin

1/2cup shredded carrots 

1 cup cauliflower cut to smaller pieces 

4 tbs coconut oil 

1 handful of Spinach or kale optional 

Heat up coconut oil add fennel and mustard seeds, cooked until they start popping add coriander and ginger cook for 5 min. Add pumpkin, carrots, cauliflower, salt and lentils. Add 4 cups of water cook until lentils tender on low heat approximately 15min with the lid on. Add green leafy veg last 5 min of cooking.

Serve with sauerkraut or homemade pickles or what ever you like

Gado Gado ala fridge left overs

Gado Gado ala fridge left overs

 

Gado Gado ala fridge left overs 

2 cups of Baked pumpkin and sweet potato
Green salad with spinach, cucumber, red cabbage and 5min wok fried snow peas, cauliflower and carrots 

Handful of Black bean noodles

Boiled egg

2 cups of Roasted pumpkin

1/2 cup macadamia and 1/2 cup of chickpeas dip all mix together 

Home made satay sauce (2 tbs of ABC spread, 1/2 tsp tamari, 1 cup of fresh coriander, 1/2 tsp of garlic infused olive oil, 1/2 cup rice milk or almond milk blend all together in food processor

Try to be creative and experiment with what you have in fridge ….

Dal with mango sauce

Dal with mango sauce

Warming Dal with mango sauce 

1 tsp coriander 

1 tsp turmeric

2 tspfresh ginger 

1/2 tsp asafoetida (yob can use 1/2 onion and 1 garlic if no sensitivity instead)finally chopped 

1/2 tsp fennel (optional) 

1/2 tbs  cinnamon (optional) 

1/2 tbs mustard seeds

1/2 tbs cumin 

1/2 Tbs salt 

2 tbs of roasted shredded coconut (optional) 

1 cup of split moon dhal (yellow)

1/2 cup of red lentils (red dhal) 

1 diced carrot

1 diced sweet potato (palm size)

1 diced pumpkin (palm size)

2 handfuls of kale or spinach or green peas or any other green leafy veg 

3 tbs of coconut oils

5 cups of water add more if need to 

Put the dal, carrot and potato in a heavy based pot along with the water and salt and bring to the boil. Turn down and simmer for about 15 min (toor dal will take 20-25 mins). Once the dal is softening, melt the ghee in a second saucepan on low heat. Add the mustard seeds and when they begin to pop, add the cumin, ginger, garlic and turmeric. Then add the onion and cook until soft, transparent and golden. Add the green beans to the spice mixture, cook for a few minutes and then pour the whole mixture (the “chonk”) into the dal, in the other pot. Bring everything to the boil and simmer for a further 5-10 mins with green leafy veg of your choice, adding water if necessary until the dal completely looses its form. If you prefer a thicker consistency , just reduce for a bit longer. Season with salt, pepper and fresh coriander and eat with rice, serve with quijo, brown rice or on its own, great as a snack as well. 

Mango sauce: 1/2 cup rice milk, 1 medium mango, 1 cup of cashew nuts all blended in food processor 

Falafels from health-food shops plus delicious dip

Falafels from health-food shops plus delicious dip

 

Falafels from health-food shops plus delicious dip

It is better to add roasted pumpkin and sweet potato to make it moist, salad is just what ever is in your fridge, you always need green leafy veg!!!

Mount Zero Falafels 

Tahini dip for falafels

2 large tomato

2 small cloves of garlic 

1/2 spoon tamari

1/4 cup of rice milk 

2 desert spoon of almond spread

2 desert spoons of tahini

Garden salad with shredded beet root, carrots, cucumber and rocket 

Surprise me salad

Surprise me salad

 

Surprise me salad

What is in my fridge and pantry, it is great to follow new recipe however they should only be a guide for you to learn how to combine foods well. Ultimately we won’t always have everything to make that perfect dish, so this recipe is made up on the spot today for 15 people be creative, love your cooking!!!

Cashews, Rice milk, Tamari, olive oil, Black bean noodles, honey and chickpeas 

Carrots, Eggplant, Cucumber, Apples, Cabbage, Snow peas, Beetroot and lemon 

It is simple lets try, roasted cabbage with olive oil and salt/pepper for 30min (180C) in oven. Nice sweet taste. Salad is made of beetroot, carrots, apples, cucumber, snow peas and chickpeas. Again ratios are up to you feel free to experiment. Cashew lemon dressing is made of 2 cups of soaked cashews, 1 lemon, 1/2 cup of rice milk you can add date or rice syrup if you like. Eggplant roasted in oven (180C) with olive oil and salt adding tahini/honey dressing on top for the last 10 min of baking. Serve with some green leafy get and sprouts if you have them anything is optional.

Trust your own instinct !!!!!

Rice paper rolls filled with marinated tofu, kale pesto and seaweed

Rice paper rolls filled with marinated tofu, kale pesto and seaweed

 

Rice paper rolls filled with marinated tofu, kale pesto and seaweed 

Tofu marinated in tamari, lemon and ginger 

Fresh green leafy veg (spinach and rocket)

Shredded carrots or other option is beetroot 

Nori Nori seaweed 

Kale and pumpkin seed pesto recipe {vegan}

1 bunch of kale (approx 250-300g), washed well, spun dry and hard stems removed

2 cloves garlic, peeled

1 cup (125g) lightly toasted pumpkin (pepita) seeds

1 cup of loosely packed coriander (cilantro) leaves and stalks, chopped

3/4 cup (185ml) extra virgin olive oil

2 tbs fresh lemon juice (about 1/2 lemon)

1 tbs white miso (gluten-free)

sea salt and freshly ground black pepper, to taste

Place kale, garlic, pumpkin seeds, coriander and green chillies, if using, into a food processor. Pulse until finely chopped, you may need to stop it occasionally to scrape down the sides or move things around a little to get it all going. With the motor still running, drizzle in the olive oil in a steady stream. Lastly add the lemon juice and miso, give it one final whiz, taste and season with sea salt and black pepper. If not using straight away pack into a clean glass jar, cover with a thin film of olive oil and store in the fridge for up to 1 week.

Goof luck!!!

Kale salad with Squash

Kale salad with Squash

 

Kale salad with squash

2 cups of steamed kale

1/2 cup of steamed squash

1/2 cup of steamed or grilled tempeh

1/2 cup of grated carrot
1/2 cup of grated beetroot

1/2 cup of grated cucumber

Mix all ingredients together and serve with coriander dressing


1/2 cup of coriander stalks

1/2 cup of rice milk

2 tbs of nut spread
1/2 tsp of sesame oil

1/2 lemon and tamari

Garnished with Sesame seeds and serve with rice bread or rice cakes 

Cucumber pesto sauce with simmered veggies

Cucumber pesto sauce with simmered veggies

Cucumber pesto sauce with simmered veggies
1 cup of white cabbage
1 squash
1 zucchini
2 leaves of kale
1tbs of olive oil
1/2 cup of water
Simmer for 10 min using good thick pan on low heat with olive oil on water
Pesto: on warm day like today I thought adding cucumber to my pesto would be nice and cooling
2 cups of fresh basil
1 cup of parsley
2 cloves of garlic
Handful of cashew nuts
2 lemons
1/4 cup of almond/ rice milk
1 large cucumber
Salt
Blend everything in food processor
Add sauce to the pan and mixed through cook for 5 min, serve with black bean noodles

 

NUTRITIOUS GLUTEN AND DAIRY FREE SWEETS

Cherry Cake

Cherry Cake

Cherry lemon quinoa slice

2 cups (200g) quinoa flakes

1/2 cup (70g) fine brown rice flour

1/2 cup (45g) shredded coconut 

2 tsp ground cinnamon

1 tsp gluten-free baking powder

a good pinch fine sea salt

1/3 cup (80ml) virgin coconut oil

1/2-2/3 cup (125ml-160ml) runny honey 

3 large free-range eggs

The finely grated zest 1 lemon

1 cup (125g) cherries (you can use blueberries), fresh or locally grown frozen ones

Preheat oven to 160C/ 320F. Grease or line a 28 x 18cm slice tin with baking paper, extending up and over the sides by a centimeter or two. Combine dry ingredients in a large bowl, mixing well to combine. Heat coconut oil and honey in a small saucepan over medium heat, stirring until melted. Pour into dry ingredients and mix until just combined. Add eggs and zest and mix well. Fold through blueberries at the last second then transfer mixture to the slice tin, pressing down with the back of a spoon to even it out. Bake for 20-25 minutes or until golden around the edges and firm to the touch in the centre. Remove from the oven and set aside to cool before slicing. Will store airtight for 2-3 days, or in the fridge for 4 days…

Summer Plum cake

Summer Plum cake

 

Summer Plum cake 

8 plums cut in in small pieces

1/2 cup of dry currants or raisins

1 cup of almond/pecan meal

1 cup of rice/millet/quinoa flakes

3 eggs

3 tbsp of coconut oil 

1/4 cup of rice milk 

1 spoon of baking powder 

1 spoon cinnamon

Pinch of salt 

Mix everything well in mixing bowel and cooked in baking tray for 30 min in 180C 

You can use the same recipe with different fruit which is in season for extra sweetness use honey or dates. 

So tasty!!!!!!!

 

Coconut bars

Coconut bars

Coconut Bars

Wholesome delicious snacking option, great for lunch-boxes!

2 eggs

1 cup coconut milk

6 Tbs coconut oil

3/4 cup soaked dates

1/2 cup blanched almond flour (almond meal)

1 Tbsp vanilla extract

1 Tbsp coconut flour
(if don’t have add extra 2 Tbsp almond meal)

1/1/2 cup unsweetened shredded coconut

1/4 tsp celtic sea salt

Mix eggs, coconut milk, soaked dates, vanilla in a food processor. Pulse in almond flour, coconut flour, shredded coconut and salt. Transfer ingredients into an 8×8 inch baking dish. Bake for at 180C for 30 min. Cool for 30 mins, then refrigerate. Serve chilled.

Raw Snickers Wild berry fudge

Raw Snickers Wild berry fudge

 

Raw Snickers Wild Berry fudge 

7 tbsp organic extra virgin cold pressed coconut oil 

4 tbsp organic raw cacao powder 

2 tbsp raw organic honey or 3 tbsp organic maple syrup (make sure you choose a good quality one as it makes difference to the flavour!) 

1 cup raw nuts (I like half cashew and half almond) crushed (keep it crunchy!) 

2 teaspoon of organic vanilla extract or paste 

1 cup of fresh blackberries or frozen blueberries 

3 pinch of good quality Celtic sea salt or Himalayan salt 

Mix everything in a bowel (you don’t have to melt the coconut oil) and lay them out in a container with non sticking cooking sheet or put them into cute shaped silicon ice cube maker, rest them in freezer for 20 min

Coconut Cherry bars

Coconut Cherry bars

 

Coconut Cherry bars

2 cups of cherries, you can also use blueberries or strawberries 

¼ cup honey (optional I don’t use it fruit is sweet enough)

¼ cup of coconut oil 

1 cup of cashews or sunflowers seed (presoaked in hot water)

Added all together in food processor, store in the freezer.

Raw Organic Chocolate Blueberry Cheesecake

Raw Organic Chocolate Blueberry Cheesecake

Raw Organic Chocolate Blueberry Cheesecake 

Crust:

1 ½ cups nuts (I used raw almonds) 

¼ cup raw cacao powder

¾ cup soaked dates

Filling:

3 cups cashews, soaked 1-2 hours,

drained1/2 cup blueberries,

6 dates pitted

1 cup coconut oil 

Pinch cinnamon on the tope (optional)

Crust directions: Grind the nuts and cacao powder a food processor, fitted with the “S” blade, until coarsely ground. Add the soaked dates or raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.

Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, dates, and rice milk (if necessary) until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the berries and coconut oil and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let it sit for up to an hour or more before eating…make sure you have only one slice!!!

Almond cake

Almond cake

Almond meal banana cake

2 ripe bananas

1 1/3 cups almond meal

1/3 cup coconut flour

1/3 cup brown rice flour

(NB: If you don’t have coconut & brown rice

flour, use 2 cups of almond meal)

1 cup dates (soaked and softened)

2 eggs

6 Tbsp coconut oil (melted)

1/4 cup rice milk

2 teaspoon cinnamon

1 teaspoon nutmeg

1 pinch of salt

1/2 cup nuts (LSA, walnut, cashew, pepitas

whatever you prefer!)

2 tsp baking powder

Pre-heat oven to 180 degrees. Place banana, coconut oil and  softened dates into food processor. Crush nuts in food processor until desired texture (I like prefer them crunchy). Mix everything together and bake in oven for 30-45min. 

 

SNACKS, DIPS AND HOMEMADE BREADS

Kale and pumpkin seed pesto

Kale and pumpkin seed pesto

 

Kale and pumpkin seed pesto

I like to use the leaves and stalks of coriander in my pesto, just chop up the stalks a little. By all means, use just the leaves if preferred. I’ve only come across white miso that’s made with rice, but some miso pastes are fermented with wheat or barley, so double-check the ingredients if you are gluten-free.

1 bunch of kale (approx 250-300g), washed well, spun dry and hard stems removed

2 cloves garlic, peeled

1 cup  lightly toasted pumpkin (pepita) seeds

1 cup of loosely packed coriander (cilantro) leaves and stalks, chopped

1-2 green chillies, seeded and roughly chopped, optional

3/4 cup extra virgin olive oil

2 tbs fresh lemon juice (about 1/2 lemon)

1 tbs white miso (gluten-free)

sea salt and freshly ground black pepper, to taste

Place kale, garlic, pumpkin seeds, coriander and green chillies, if using, into a food processor. Pulse until finely chopped, you may need to stop it occasionally to scrape down the sides or move things around a little to get it all going. With the motor still running, drizzle in the olive oil in a steady stream. Lastly add the lemon juice and miso, give it one final whiz, taste and season with sea salt and black pepper. If not using straight away pack into a clean glass jar, cover with a thin film of olive oil and store in the fridge for up to 1 week.

Healthy Snacks choices for your picnic

Healthy Snacks choices for your picnic

 

Healthy picnic 

Turmeric Chai tea: you can buy it or add some turmeric into your ordinary chai, serve with bon soy and honey (optional)

Roasted pumpkin dip: 2 cups of roasted pumpkin, 1 cup of cooked chickpeas, 1 cup of macadamia nuts, 1/2 tsp of garlic infuse oil and rind of salt serve with raw carrots or cucumber 

Avocado moose: 1 avocado, 1 tbs of cocoa powder, 2 dates, 1/4 cup of rice milk

Fresh fruit: what ever is in season, play with it 

 

Avocado dips

Avocado dips

Avocado dip for roasted veggies

1 avocado

3 dates (soaked in hot water for 10min)

1/2 cup of rice milk

2 spoons of tahini

Pinch of sea salt

Add all ingredients into food processor and blend until smooth. Best enjoyed with your favourite roast veggies!! Store leftover dip in fridge.

Life changing bread

Life changing bread

The Life-Changing Loaf of Bread

1 cup/135g sunflower seeds

1/2 cup/90g flax seeds

1/2 cup/65g hazelnuts or almonds or any
other nut you enjoy

1 1/2 cups / 145g rolled oats (for gluten free

option use quinoa or millet flakes)

2 Tbsp chia seeds

4 Tbsp psyllium seed husks (3 Tbsp if using psyllium husk powder)

1 tsp fine grain sea salt (add 1/2 tsp. if using coarse salt)

1 Tbsp maple syrup (for sugar-free diets,
use a pinch of stevia)

3 Tbsp melted coconut oil or ghee

1 1/2 cups/350ml water

If you like to make a fruit loaf add 1/2 cup of

chopped up dates and cranberries

In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. Preheat oven to 350°C / 175°C. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Beetroot dip

Beetroot dip

Beetroot bean dip for roasted veggies

1 cup of cannellini/chickpeas/lima beans

2 cups of roasted beetroot

1/4 cup of tahini

1/2 cup figs

1/2 cup rice milk

Pinch of salt

Add all ingredients into food processor and blend until smooth. Best enjoyed with your favourite roast veggies!! Store leftover dip in fridge.