Recipes
Roasted Pumpkin, Chickpea and Broccoli Salad
I love these simple salads, that also incoporate a great vegetarian source of protein. So easy to make and it will last for a few days in the fridge, so you can make a big batch at the start of the week and use for lunches or as a side to your main meal. Roasted Pumpkin, Chickpea and Broccoli Salad
Green Breakfast Smoothie
Green Breakfast Smoothie Ingredients: 1 smallish banana I kiwifruit 1 slice of pineapple 1 stick of celery 1 cup of mixed spinach and kale leaves 1 Tbsp LSA (linseed, sunflower, almond) 1 ¼ cup of coconut water Blend all ingredients for a delicious breakfast smoothie that is full of goodness Why are all these ingredients beneficial for our body, and
Chocolate Banana Oat Muffins
Chocolate Banana Oat Muffins These are perfect for the kids lunchbox or as a quick low sugar option for afternoon tea. Made with spelt flour they are lower in gluten than regular flour, and easier to digest. I like to freeze them and put 1 in the kids lunchbox the night before to de-frost. This helps to keep them from
Chicken, Pumpkin & Chickpea salad
2 cups of diced pumpkin 2 large handfuls of spinach leaves 1 can of chickpeas, drained 2 cups of shredded chicken ½ cup of sundried tomatoes sliced 2 Tbsps whole cumin Fry the pumpkin in a little oil and cumin until soft. Place in a large bowl and add all the other ingredients. Add 2 Tbsps of the oil
Cranberry and Almond Chocolate
Cranberry and Almond Chocolate Ingredients: ½ cup peanut butter or other nut butter ½ cup of rice syrup/ honey or maple syrup (I use rice syrup) 1 cup coconut oil ½ cup of dark cocoa ¾ cup of raw almonds ¾ cup of dried cranberries Method: Line a small square cake tin, or slice tin with baking paper. In
Raw Lemon Coconut Slice
Raw Lemon Coconut Slice 2 cups of nuts and seeds (your choice) 2 cups dates soaked in boiling water 2 cups of desiccated coconut Zest and juice of 3 lemon zest Blend your nut combo in a food processor, add zest and remove to a bowl. Blend your drained date mixture in the food processor until broken down. Add the
Moroccan Chickpea Salad
Moroccan Chickpea Salad Ingredients: 2 x tins of chickpeas, rinsed and drained 1 cup of beans (frozen or fresh) 1 carrot grated ¼ cup raisins ¼ cup dates diced ½ cup finely chopped parsley ¼ home-made aioli 1 tsp ground cumin 1 tsp ground turmeric ½ tsp salt 2 Tbsp sweet chilli sauce 2 Tbsp rice syrup or honey
Squid Salad with Sweet Chilli Dressing
Squid Salad with Sweet Chilli Dressing Ingredients: 4 x Squid Tubes defrosted ½ cup Gluten free bread crumbs 1 x Red onion finely sliced ½ Cucumber sliced on a diagional 1 x Carrot cut into matchsticks 250g Cherry tomatoes halved Handful lettuce leaves 2 Tbsp Sweet chilli sauce ½ lemon, juiced ½ orange, juiced 1 Tbsp Apple cider vinegar 1
Summer Asparagus Salad
Summer Asparagus Salad Ingredients: 500g Asparagus 250g Cherry tomatoes 1 x Slightly soft avocado ½ Packet of feta cheese ½ cup of home-made aioli 1 tsp honey Juice of 1 lemon 1 Tbsp Apple cider vinegar Salt & Pepper Method: Trim 2cms of the ends of the asparagus, and then chop remaining stalks into 2 cm pieces. Cook for 2
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