Archives: Recipes

Ingredients 200g rice vermicelli noodles 1 medium carrot grated coarsely 1 medium zucchini grated coarsely 6 green beans or snow peas thinly sliced 1/4cup sweet potato 3 organic eggs lightly beaten 1/3 cup chopped coriander 1 tsp cumin 2 tbsp GF sweet chilli sauce 2 tbsp Organic Rice Bran oil or Organic Coconut oil Method…

Ingredients 4 organic eggs 1 medium onion sliced finely 1/2 cup grated zucchini 1/2 cup mozzarella cheese 1/2 cup organic chicken tenderloins chopped finely. Sheets of Gluten free pastry (the brand I use is ‘The Pastry Pantry’) Method Lightly cook chicken tenderloins until white throughout. Preheat oven to desired temperature listed on the box of…

Preheat oven to 200oC. Slice parsnips, sweet potato, and beetroot into chip-like pieces. A food processor slicing tool is easy, but there are hand held slicing tools on the market. The slices should be wafer thin. Place baking paper on a baking tray and coat both sides of the vegies with Extra-virgin olive oil. Cook…

Ingredients 2 cups green peas (frozen or fresh) 1 tbsp organic butter 1 small brown onion chopped 2 garlic cloves crushed 1/4 cup coconut cream 2 tbsp chopped coriander Method Cook peas in boiling water 2 minutes. Drain. Melt butter in pan over medium heat. Add onions and garlic. Cook stirring for 2 1/2 minutes…

Ingredients 40g chopped onion 3 tbspn Ghee or organic butter 250g Sweet potato (peeled and diced) 1 1/2 cups Massel Vegetable Stock 50g Broccoli florets 50g Cauliflower 50g Green Peas 50g Spinach Method Saut? the onion in Ghee (or butter) for 5 min until soft but not brown. Add sweet potato. Pour in Vegetable stock.…

Ingredients 350g cornflakes (find the organic type in your health food store) 75g cups puffed amaranth 75g puffed millet 1/2 cup rice bran 3/4 cup sunflower seeds 75g pepitas 2 tbsp linseed meal 2 tbsp Berries (Goji, Dried Cranberries, or Dried Blueberries) 2 tbsp Chia seeds Method Mix all the ingredients together and store in…