PUMPKIN AND ROCKET SALAD WITH MACADAMIA CREAM

PUMPKIN AND ROCKET SALAD WITH MACADAMIA CREAM

Serves 4   INGREDIENTS Jap pumpkin, cut into wedges (5-8 depending on how many people) ¼ cup fresh pumpkin seeds (amount will depend on how many seeds you get from the pumpkin) Coconut oil, melted Sea salt Fresh rosemary sprigs 120 g packet baby rocket ¼ cup...
PUMPKIN PROTEIN BALLS

PUMPKIN PROTEIN BALLS

Makes 24   INGREDIENTS ½ cup fresh pumpkin seeds (if you don’t have enough fresh one, make up the rest of the amount using packet pepitas) 1 tablespoon coconut oil, melted 2/3 cup pumpkin puree 1 cup macadamia nuts ½ cup walnuts 10 Medjool dates, deseeded 3...
WINTER WARMER DAHL

WINTER WARMER DAHL

Serves 4-6   INGREDIENTS 375 g yellow split lentils (washed and soaked for 1 ½ hour) 1 whole garlic bulb, roasted 3 tablespoons coconut oil 1 brown onion, chopped 2 green chillies, deseeded and chopped (keep the seeds if you like it spicy) 2 cm knob fresh ginger,...
CHARGRILLED TOFU STEAKS WITH THAI STICKY RICE

CHARGRILLED TOFU STEAKS WITH THAI STICKY RICE

THIS RECIPE IS FROM MY COOKBOOK CONFIDENCE IN THE KITCHEN   Serves 4   INGREDIENTS 500 g (2 ½ cups) glutinous rice (see tip) 500 g firm tofu, cut into thick slices MARINADE 6 garlic cloves, peeled 1 lemongrass stalk, white part only, finely chopped 1 bird’s...
VEGAN APPLE AND BERRY CRUMBLE

VEGAN APPLE AND BERRY CRUMBLE

This recipe is from my cookbook confidence in the kitchen Serves 6  INGREDIENTS 2 tablespoons coconut oil or vegan butter 8 large green apples, peeled, cored and sliced 1 teaspoon ground cinnamon Juice of ½ orange 125 g (1 cup) frozen mixed berries Sea salt THE CRUMB...

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