Who needs sushi that's loaded with excess carbohydrates and sugar when you could be making and consuming these guys!
Highly nutritious and ready within 10 minutes.
100% Raw Vegan
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Mushrooms (experiment with varies types)
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Slice your sheets of seaweed into desired sizes.
Grate/slice the cucumber, mushroom, avocado & carrot, place onto the seaweed 1/4 down. Finely chop some chilli, ginger and mint. Sprinkle on top with a squeeze of lemon, Wrap it up and that's it! A simple delicious soulful nutritious snack or lunch.
Now you try it :)
Why you should be including seaweed in your diet:
Not only is seaweed one of the natures most mineral-rich vegetables, but there
has been research into its medicinal properties, as well. Seaweed has
traditionally been used to cure a variety of maladies in Ireland and
Scotland, and Japan's low rate of breast cancer may be traced to the
fact that the Japanese eat a great deal of seaweed. There have also been studies proven that seaweed has
killed cancer cells in lab experiments, though research is still
Everyone has heard of, made or tasted a Carrot & Ginger at some point in their life (i hope) and there is no denying that it is quick, easy, nutritious & most delicious.
In the last 2 weeks i have been on a carrot mission. Re-invented 3 times, i am now 100% positive that this is the most delicious version of a Carrot & Ginger Soup i have made to date.
In the past i have always used orange carrots, until a few days ago - on a Thursday, a regular stop by at my favourite organic supplier "Paddock" ... stumbled upon a sea of beautiful delicate purple carrots. Inspired as i walked through organic heaven i quickly filled up my basket & wondered home. Instead of using onion i opt for Leeks. The Leek is a member of the onion family but is much more mild, so for all you who aren't a fan of the strong flavoured onion, leek is a perfect substitute. Not to mention it contains a high percentage of dietary fiber, Vitamin A & Folic Acid.
This soup pairs perfectly with a dollop of sour cream or yogurt but as this will be a vegan recipe i decided to go with a walnut, garlic & cilantro pesto with a sprinkle of onion shallots.
Happy cooking peeps xOx
1kg chopped purple carrots (wash, leave the skin on)
1 piece of fresh ginger about 3 inches long
1/2 cup of freshly squeezed naval oranges
3 cups vegetable stock
2 tbsp olive oil
1/4 cup of walnuts
3 tbsp olive oil
Juice of 1 lemon
4 garlic cloves
1/2 cup of cilantro
Heat the oil in a large saucepan over medium heat. Add the leek and
ginger and cook, stirring occasionally, until soft and fragrant & golden. Add the carrots, stock, and orange juice. Make sure you increase the
heat to medium-high and bring to a boil.
Reduce the heat to low, cover
the pan, and let simmer until the carrots are very tender, around 30
In the meantime - prepare your tasty vegan pesto. Add all ingredients into a food processor & chop finely. Make sure the walnuts are still chunky. Always taste your food, use your palate and add more ingredients if desired.
In a saucepan - fry off some shallots in some olive oil until crispy & golden. Set aside.
You can use either an immersion blender to puree the soup in the
saucepan, or, let the soup cool, then puree it in a blender or
food processor. (see above)
If the soup is looking too thick add some water & blend some more.
To serve the soup warm, reheat it gently over medium-low heat.
Garnish the soup with a spoonful of pesto and a
light sprinkle of Himalayan pink salt before serving. I like to add a touch of fresh cilantro - or go crazy, This culinary herb is high in vitamin k which helps detoxify the body by purifying the blood. Studies have shown cilantro can reduce anxiety & insomnia. (This herb should be a staple in your kitchen)
This soup tastes delicious served chilled, so keep the leftovers. Refrigerate up to 5 days.
This dish has taken a little turn from what i had imagined ...
Inspired from the new hip vegetable 'kale' which everyone seems to be consuming, as i cant seem to get my little hands around it at my local organic stall. :(
So, yesterday i decided it was time to give up and reach for some 'Swiss Chard'
I honestly could not remember the last time i used this beautiful veiny green vegetable and whats not to love ...
Swiss Chard ranks second to spinach in being the most nutritious veg around.
Just one cup of chard contains over 300% of your daily requirements of Vitamin K which allows your blood to clot normally preventing from osteoporosis & cell damage. Chard is a unique source of Phytonutrients called Betalains. Many of the
betalain pigments in chard have been shown to provide antioxidant,
anti-inflammatory, and detoxification support
So, move over Kale & say hello to 'Swiss Chard' the new green superfood.
A beautiful vegetable makes a beautiful mind & body.
- Please note i have used a vegan friendly recipe - feel free to use butter over almond milk -
3 dutch potatoes (large)
2 carrots (medium)
1/2 bunch swiss chard
3 garlic cloves
3 stems fresh Rosemary
1/2 cup almond milk
2 tbls olive oil
Preheat oven 220
Wash and roughly chop your potatoes & carrot, set aside.
In a medium sized saucepan heat 4 cups of water until boiling point., add the potatoes.
Put your carrots into a colander and place on top of the saucepan with the lid on. Let your veges boil until soft but not mushy. In a large bowl, pour in your potato, carrot & crushed garlic.
Using a potato masher, roughly crush into a chunky texture.
I like to add some almond milk to cream up the potato & add a nutty flavour.
Chop up some rosemary and mix through. Scoop out ingrediants into an oven safe dish, & place in the middle of the oven. Cook until the top layer is golden & crispy.
Meanwhile, wash the swiss chard and cut finely.
Heat oil in a saucepan & fry off your shallots until crisp.
Once the potato & carrots look crispy, place on a cooling rack. Scoop into a serving bowl, add your desired amount of raw swiss chard, mix through, sprinkle fried shallots & add a little more rosemary.
Two things come to mind when winter starts to settle in. Soup, and ofcourse, BREAD.
I'm not one to eat a lot of bread, and if i do i always opt for one packed with grains, wholemeal flour and/or Spelt.
Spelt is a wonderfully nutritious whole-grain with a deep nutty flavour & doesn't seem to cause sensitivities in many people who are intolerant of wheat, so if you suffer from bloating and nasty digestive discomfort - spelt is a positive solution for your tummy.
I decided to make mine vegan friendly by modifying a few ingredients. I used half part almond milk and half part water to bind the ingredients. It's packed with flaxseeds, seasmeme seeds, pumpkin seeds, sunflower seeds, fennel seeds and chai seeds.
Wholesome, quick, easy & absolutely delicious, this bread is the perfect condiment dipped into a hearty soup and oh so scrumptious with a generous smear of Vegemite.
- Happy Baking -
Six-seed soda Bread Recipe
2 1/2 tablespoons EACH sunflower seeds, pumpkin seeds, sesame seeds, chai seeds, flax seeds
1 teaspoon fennel seeds
1 3/4 cup organic spelt flour
2 cups organic unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon fine grain sea salt
1 cup organic almond milk
3/4 cup filtered water
Preheat your oven to 400F / 205C and place a rack in the center of the oven.
Organize a tray with baking paper and lightly flour the surface.
In a small bowl combine all the seeds and set aside.
the flours, baking soda, and salt into a large mixing bowl. Stir in all
but 2 tablespoons of the seeds. Make a well in the flour, pour in the almond milk & fiiltered water, and stir until the dough just comes together. If your dough is looking a little dry, don't hesitate to add an extra splash of almond milk. Lightly flour a clean surface on your bench and place the dough into the surface gently kneading it until it feels loose, work quickly (around a minute) as you need to get it in the oven whilst the baking soda is working.
the dough on your lightly floured baking sheet and with a serrated knife mark it with a deep
cross across the top, cutting two-thirds of the way through the loaf. Brush with almond milk and sprinkle with the
remaining seeds make sure you really stuff the cracks!
Bake for 35 - 40 minutes, or until the bread is golden
crusted on top and bottom . Cool on a
Makes a single loaf.
Prep time: 10 min - Cook time: 40 min
Feel free to experiment with different seeds and flour. Be inspired!
Create & Bake.
Selenium - Supports the immune system fighting illnesses
Vitamin E - anti-aging.
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1 g of fiber and
2 . 5 g of fat.
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Homemade Almond Milk only lasts a few days in the fridge, so make sure you only make what you think you'll consume. The process of making almond milk is quick & simple, so making it on a regular basis shouldn't be a problem.
Preparing your Almond Milk
Fill a medium sized glass jar 1/2 full with raw organic almonds and fill to the top with filtered water. Leave this for 6 - 8 hours. I usually leave mine for 24 hours as i find the almonds become more plump and easier to grind making my milk smooth and creamy.
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Making your Almond milk
Drain and rinse the almonds, they should feel plump and squishy. Wash well with cold water.
Combine the almonds and 2 cups of water into a blender and blend at the highest speed for 2 minutes.
Using a strainer pour milk into a large bowl.
Use a wooden spoon to help sift the milk through.
Make sure you really squeeze the milk from the almond meal, get dirty and use your hands.
Taste your almond milk, use sweeteners if you'd like. E.G. agave syrup, honey, raw sugar or maple syrup.
For a healthier alternative, leave one organic vanilla bean in your almond milk jar, this adds a little sweetness to your milk minus the calories.
Store your almond milk in sealed jars and refrigerate.
Note - Keep the Almond Meal for fresh smoothies & cereal toppings.
Also be sure to freeze the almond meal in bags and use for future creative baking. YUM.
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I think i will be dreaming about my breakfast smoothie tonight.
Eat your sweet lil' heart out with this soul food.
Just one super ball is thoroughly rich in antioxidants including Vitamins A, C, B1, B2 & B6, E, K and loaded with minerals such as zinc, magnesium, calcium and potassium.
These round balls of goodness will be a great way to kick that 3pm sweet tooth and get your body moving with all that nature provides us.
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All natural sugar
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- - - Ingredients
2 cups Raw organic Oats
1 cup Goji Berries
4 Medjool Dates
1 cup Mixed Berries - Blackberries & Raspberries
2 Tbsp Black Chai Seeds
1 Tbsp Coconut Oil - Melt with boiling water
Firstly start by pitting the dates, place these with nuts into a blender until the mixture is at a thick crunchy consistency. If a blender doesn't exist in your kitchen, don't threat. My mother always taught me to place your ingredients on a chopping board with cling wrap over the top and to bang away with a hammer. Works like a treat.
Everyone deserves to glow on the outside & inside, so here's my little secret
& a sprinkle of knowledge
Some herbal wisdom.
The Juniper is a small shrub found in Europe, North America and Asia. The berries are picked in Autumn when they have turned black. Usually used to flavour spirits and food it is also reputed to have medicinal properties when taken raw or infused with hot water for chest complaints, indigestion and acts as an antiseptic and stimulant.
The fruit of the Rose plant - Dried Rosehip and seeds are used together to make medicine.
Conatins Vitamin A - commonly known as the "skin vitamin" which helps to regenerate skin cells healing wounds and scars as well as nourishing skins elasticity. Rosehip can also boost the immune system, stomach irritations, fever and infections.
I decided to mix these two herbs together (as they have similar healing properties) to brew a beautiful aromatic tea, surprisingly so delish. When my body is calling for help I mix 1 teaspoon each & brew in boiling water for 5-8 minutes.
Try your local health-food store for dried herb purchases.