1 small pumpkin (peeled and cut into 3cm pieces)
1 medium sweet potato (peeled and cut into same pieces as pumpkin)
6 tbsp extra virgin olive oil (divided up)
Kosher salt and black pepper to taste
1 medium onion (chopped)
2 cloves garlic (minced)
2 carrots (thinly slices)
6 cm piece of ginger (peeled and sliced)
1 tsp ground coriander
1 tsp paprika
1 can coconut milk
1/4 cup water
Garnish: 1/2 cup pumpkin seeds & chopped parsley
- Preheat oven to 180 degrees. On a large baking sheet toss pumpkin and sweet potato with 2 tablespoons oil, salt and pepper and roast until fork tender (40 – 45 minutes)
- Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. Add onion and cook until soft, 5 minutes. Add garlic, carrots, ginger, coriander, paprika, and 1 teaspoon salt and cook until tender, about 8 minutes. Add coconut milk & water and bring to a boil, then reduce heat to low and simmer for 15 minutes.
- In a small saucepan over medium heat, heat the remaining 2 tablespoons oil. When oil is shimmering, add pumpkin seeds. Toast until golden. Remove from heat, then stir in parsley, ½ teaspoon salt, and ½ teaspoon black pepper.
- Working in two batches, pulse soup base and roasted vegetables in a blender until smooth.
- Garnish with toasted pumpkin seeds mixture before serving
3 tbsp unrefined coconut oil
1 onion finely chopped
2 carrots finely chopped
1 celery stick finely chopped
2 small leeks finely chopped
2 garlic clothes crushes
2 bay leaves
1 sprig fresh rosemary
1 red bell pepper chopped
1 cup mushrooms sliced
2 cups mixed green vegetables (zuchini, green beans or snow peas)
1 cup crushed tomatoes
5 cups low sodium vegetable stock
fresh parsley to serve
1. Heat a few tablespoons of coconut oil in a large pot and add the onion, carrot, celery and leeks along with the garlic and herbs and cook until fragrant and starting to caramelize.
2. Add the peppers, butternut squash and mushrooms and cook for 5-10 minutes or until the vegetable start to soften and caramelize.
3. Add the green vegetables and stir to combine before adding the crushed tomatoes and stock. Season to taste then bring to a simmer.
4. Cover with a lid and allow to simmer for 15 minutes.
5. Remove the lid, check seasoning and simmer for another 5 minutes.
Serve topped with fresh parsley
Feeds 4 people Prep time: 25 minutes
250ml hulled whole buckwheat
100g dried fruit (preservative free)
1 pinch sea salt
1/2 tsp cinnamon
1 tsp cardamom seeds
- Rinse buckwheat in a colander with hot water & soak for 10 minutes.
- Place all the ingredients in a saucepan. Bring to boil, then lower the heat and simmer for approx 20 minutes – stir occasionally
- Cook until the water is all absorbed
- Serve with fresh fruit, drizzle of honey and non-dairy milk of choice
Ingredients (Serves 6)
2 tablespoons olive oil
500g skinless chicken breast fillets (thinly sliced)
1 medium onion (thinly sliced)
3 cloves of garlic (crushed)
1 teaspoon cinnamon
1 teaspoon paprika
2 teaspoon cumin seeds
2 teaspoons coriander
2 tablespoon tomato paste
410g can of chickpeas (drained and rinsed)
410g can of diced tomatoes
1/4 cup currants
1 bunch english spinach (chopped coarsely)
1/3 cup fresh mint (chopped coarsely)
- Heat 1 tablespoon oil in large non-stick saucepan; cook chicken in batches until browned and cooked through. Set aside.
- Heat remaining oil in same saucepan; cook onion and garlic until onion softens. Add spices; cook, stirring 1 minute or until fragrant.
- Add tomato paste, chick peas, tomatoes and currants; bring to a boil. Reduce heat; simmer, covered, stirring occasionally 15 minutes.
- Add spinach, mint and chicken; stir until heated through. Serve with basmati rice or couscous.
250g Kale (stems removed)
Pinch sea salt
1 tsp ground black pepper
1 lemon (juiced)
3 tbs cold-pressed olive oil
2 handfuls of baby spinach leaves
1 parsley bunch, chopped
1 mint bunch, chopped
125g fresh blueberries
1 handfuls pumpkin seeds
2 handfuls of tamari almonds, chopped
4 tbs cold-pressed olive oil
1 tsp fresh turmeric, grated OR 1/2 tsp ground turmeric
1 tsp fresh ginger, grated
1/2 lemon, juiced
1 tsp raw honey
Pinch sea salt & black pepper
- Wash kale and shred with large kitchen knife and place in a large mixing bowl
- Add salt, pepper, lemon juice & olive oil to the kale.
- Massage the leaves for 1-2 minutes or until it has slightly collapsed and softened.
- Add the spinach, parsley & mint to the bowl. Then add the pineapple, blueberries, pumpkin seeds and almonds.
- Combine the Turmeric dressing ingredients in a separate bowl. Once everything is mixed together then combine with the rest of the salad.
Leftovers can be kept in an airtight container up to two days in the fridge.
1 tbsp coconut oil (to grease the pan)
3/4 cup coconut milk
pinch of sea salt
2 very ripe bananas
1/4 cup coconut flour
2 tsp baking powder
1 1/4 tsp cinnamon powder
1/4 tsp nutmeg
1 tsp allspice
1 cup finely chopped dates
1 cup roughly chopped walnuts
- Preheat oven to 180 degrees
- Grease your muffin tray with the coconut oil (alternatively, you can use cupcake tins)
- In a food processor or blender mix together the eggs, milk and salt.
- Mash the bananas in a separate bowl with a fork, add to the egg mixture & mix well.
- In the same bowl, sift the coconut flour, baking powder and spices and mix until everything is combined.
- Fold in the dates and walnuts
- Fill the muffin tray with the mixture until it is half full
- Bake for 35 minutes, or until the muffins are golden brown
- Remove from oven and set aside to cool for 10 minutes