Subscribe now for full access
Get access to our exclusive recipes, cookbooks, and build and organise your personal Recipe Box.
Grab a pan and start warming it up.
Place the oats, nuts and omega 3 seed mix and toast them a little bit.
Add the coconut shreds and cacao, and mix well.
Add the honey and continue mixing until everything is incorporated.
Turn the heat off and let cool for 2 minutes.
Enjoy with a bowl of yoghurt and fruit
Mix the seeds together in a glass jar.
You can keep this seed mix at room temperature for 1-2 months (depending on how fresh the seeds are).
Add to yoghurts, smoothies, porridge, bread mixes, sprinkled over pasta, soups or salad.
1. Add all ingredients to a blender and blend until smooth. Then pour the mix in individual moulds and place in the fridge.
2. Mix the almond milk with the chia seeds and wait 5 minutes until the seeds get hydrated. Then add the rest of the ingredients and mix by hand. Place in individual moulds in the fridge.
Top them with berries, chocolate chips, coconut chips, granola, nuts or whatever you fancy.
Roast the 3 heads of garlic in a preheated oven (200C.) Peel and discard the papery outer layers of the whole garlic bulb.
Leave intact the skins of the individual cloves of garlic. Cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover the bulb with aluminum foil.
In the same baking tray add the beets, drizzled with oil and salt.
Bake at 200C for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed and the beets are roasted.
Once cooled, press the garlic cloves to release the paste and add them to a blender. Add the beets, lime/lemon juice, olive oil, salt and yoghurt.
Blend and adjust to taste. Add to your favourite pasta
Mix everything in a blender, except for the fruits.
Once you have the mix, add the berries (cut), fold throught the batter and bake for 10 mins at 200ºC.
Two cans chickpeas.
Chopped red onion, celery whatever other veggies you have (red pepper, carrots etc) follow your heart. Mayo.
Splash Apple Code Vinegar. Jalapeños if you want. Salt and Pepper to taste.
Simply mix everything together and add to bread to create a sandwich with lettuce & tomato.
Cous cous is so insanely easy to make. Just boil water or veggie stock, add the cous cous, remove from heat and cover for 5 minutes. You can even add turmeric to the boiling pot for a nice yellow color. It is best to separate the grains of cous cous by tenderly running a fork through them once they have soaked up the stock
Roast veggies at 425 F for 15 minutes, stirred, added minced garlic and set it back in the oven for 10-15 minutes longer.
Enjoy!
Boil the hibiscus flowers in water, the apricots and sugar for 15 minutes.
Blend everything, add the chilli and the juice of the limes.
Add water to get the right consistency.
Pre heat the oven to 180ºC.
Get ready a baking tray and oil it.
In a bowl mix the flours, baking powder and salt. Mix well. Add the yoghurt and mix with a fork or spatula until well incorporated. The dough must look like breadcrumbs.
In a clean surface, add a bit of flour, take the dough and mix it around 15 times, until it’s not sticky any more.
Divide into 4 equal parts. Make little balls and make a whole in the middle with your finger.
Put the on the baking tray. Grab the beaten egg and with a brush, brush the dough on the surface and add the desired toppings.
Put it in the oven for 25 minutes. Let cool for at least another 15 minutes before cutting them.
Cook the lentils. I usually soak them for 12 hours, but when I forget, I simly soak them for a few hours in boling water.
Befor cooking, drained them and add to a pot with salt, cumin cumin powder, ¼ onion and 2 cups of water.
Cook the mushrooms. I wash and cut them. In a pan add oil, add the mushrooms, salt and let cook. Put them aside.
In a hot pan with oil, add the celery chopped in small pieces, same as the carrot, onion and tomato. Once the vegetables are soft I puree them in a blender. If needed add a splash of water or bone broth. Trasfer the puree back to the pan and let simmer.
Take a smaller pan and add a drizzle of oil, add chopped onion. Once it is cooked take the pan off the heat and add the paprika and stir. Add the puree and let simmer. The sauces will thicken.
Taste to adjust with salt or sugar if needed. The sugar will balance the acidity.
Once it simmered for 5 minutes add the mushrooms and lentiles and stir.
Cook your favourite pasta and add the sauce. Enjoy!
