Very simple. Sweat some onions and garlic for a while then add chopped raw beetroot, fennel and carrots. Cover with water and simmer until cooked. Blend together. Add more water to thin if needed. Add a touch of ground coriander and either some dried or fresh mint. Very simple and very yum x and the colour is stunning….. Continue reading Rebecca’s Beetroot, Fennel, Carrot and Mint Soup
One apple, one beetroot, a chunk of cucumber – blended together with mint and some water to get it all moving around. I added some ground flaxseed too. Yummy! Continue reading Rebecca’s Light breakfast for a Hot Sunny Day
I experimented last weekend and made some great ‘balls’. Soak whole green lentils, mung beans and chick peas in hot water overnight and then drain. I whizzed them up in a blender with tahini, garlic, cumin, turmeric, coriander & pepper until the consistency can be rolled into balls. I added whole sunflower seeds too before rolling. Roll in sesame seeds. Great for snacks, or serve with coriander pesto, salad or vegies. Continue reading Sandra’s Lentil & Tahini Balls
Gently fry 1 chopped tomato in olive oil, add a dash of chilli flakes and generous sprinkles of paprika, cumin, turmeric (or saffron) and, especially, cinnamon and sauté a little more to bring out the flavours. Add a splash of water and tenderly cook the mix until stew-like (but still quite moist). Add 3 soup-spoonfuls of almond meal and combine ’til warmed through and porridgy. Place in a warmed bowl and top with diced avocado, thin slices of Lebanese or mini cucumber, coriander and a squeeze of lime juice. Super delicious! Continue reading Victoria’s Mouth-Watering Moroccan Tomato Porridge
I bought Celeriac at my local farmer’s market today – I haven’t had it before but felt to try it (it’s not an attractive vegetable, but as I discovered, it’s yummy inside, just like we are ;)) I cut the outer rough skin off, cut it into pieces and put it into a roasting pan along with a sliced leek, and 5 garlic cloves. Tossed them all in olive oil and baked in a 200 C oven for about 40 mins, until they are golden and softish. They are delicious as is, but I added my homemade chicken stock and … Continue reading Sandra’s Superb Celeriac Surprise
Slice eggplant lengthways in half and then thinly slice, line a tray with baking paper and lay the eggplant on top, brush eggplant with olive oil and bake in moderate to high oven until cooked, length of time depends on the thickness of your slices. (You could also good on a griddle pan on the stove top – or BBQ for a smokey flavour) Make a tuna mix – add to tinned tuna some finely chopped red or spring onion, basil, coriander, red capsicum/bell pepper, cucumber – whatever you feel to Spoon some tuna mix onto a slice of eggplant … Continue reading Sally’s Eggplant/Aubergine Rolls
Into a blender put one chopped zucchini/courgette, one chopped red pepper (capsicum) and eight/ten cherry tomatoes, a few sprigs of fresh thyme, ground black pepper and some chilli (if you’re not into zucchini, just use peppers and tomato) Blitz till vegetables are virtually liquid To a bowl, sdd one packet of shop bought gluten free felafel mix and add the liquid vegetables instead of water – eg, if the packet asks for 250ml of water, add 250ml of your vege liquid! Mix well and leave to rest for 10 mins before gently frying individual dollops in olive oil Try rolling … Continue reading Otto’s Vege Felafels
A simpler variation on the Green Soup – Saute Asian greens – choi sum/bok choy with brown onion and add spinach and a little chicken stock and simmer till all soft Blend – I added a little nutmeg and chopped coriander, but you could add whatever you felt like – chilli, garlic, basil – make it your own! I had planned on taking a photo because it was so green and yummy – but I couldn’t wait to eat it!! Enjoy creating your own green yumminess 🙂 Continue reading Super Simple Green Soup
This is for Mariette in Holland Set your oven to a very low temperature – 100oC Slice roma tomatoes into half, lengthways Toss them in olive oil, dried herbs of your choice and some freshly ground black pepper Lay them out on a foil lined (or non-stick) tray in a single layer and roast for 6-8 hours The time will depend on the water content of the tomatoes so keep an eye on them as they dry so they don’t burn or if you feel they need more time `this technique really brings out the sweetness of the tomatoes – … Continue reading Herby ‘Sun’ Dried Tomatoes in the Oven
Gently roast lots of whole garlic cloves with pine nuts and blanched almonds in lots of olive oil till just golden then set aside and allow to cool Put in a blender with lots of fresh basil and spinach and blitz with freshly ground black pepper and extra olive oil … add chilli if you’re feeling daring Store in the fridge in a sealed jar with olive oil on top to stop air getting to the pesto and it will keep for longer Continue reading Sarah’s World Famous Pesto
Healthy Cooking for Beginners - Heal Yourself With Food 