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Vegan pasta sauce

posted 27 May 2015, 07:43 by Tim Elliston   [ updated 27 May 2015, 07:51 ]

By The Happy Starfish


Ingredients
1 x half a butter nut squash
2 x sweet potatoes
1 x can of coconut milk
1 x veg stock cube or similar
1 x teaspoon apple cider vinegar



Topping
1 x teaspoon of coconut oil
1 x tbsp sunflower seeds
1 x tbsp pumpkin seeds
1 x 1/4 tea spoon chilli flakes - more if you like it spicier!

Directions
Cube half a butter nut squash and two sweet potatoes. 
Drizzled with oil, sprinkled with herbs and roast in the oven for twenty minutes until they were soft.

Blitz them in a food processor with a can of coconut milk and a teaspoon of apple cider vinegar. Next heat the sauce, adding vegetable stock until it reached the consistency you wanted (I used about 1/3 pint) and seasoned to taste.

In a separate pan melt some coconut oil and tossed in chilli flakes, sunflower and pumpkin seeds, and toasted over a low heat.

I served the sauce over pasta with a sprinkling of the crunchy seeds. Delicious!

Yellow lentil soup

posted 7 May 2015, 06:13 by Tim Elliston   [ updated 13 May 2015, 10:56 ]

By Sophie Pattihis


This recipe pacifies kapha dosha and pitta dosha, but may increase vata dosha. Therefore, it is flavoured with a variety of spices that help alleviate vata.


Ingredients: (serves 4-6)


1.5 cups orange lentils (a.k.a masoor dal)

4.5 cups water

1 cinnamon stick

1 tbsp oil

1 onion

1 tsp cumin seeds

1/2 tsp mustard seed

1/2 tsp chilli powder

1 tsp coriander powder

1 tbsp chopped ginger

1.5 cup spinach

1 tomato, chopped

& salt and pepper to taste


(garnish with a dollop of yogurt and some fresh coriander)


Directions:


Rinse the lentils thoroughly in a sieve. Boil the water and add the lentils, cinnamon stick and a pinch of salt. Heat on medium heat for 15 minutes. Skim any foam throughout the process.


While the lentils are cooking, in a separate pan, heat some oil (preferably coconut oil) on medium heat. Add the cumin and mustard seed and chili powder and stir for 30 seconds (until you can smell their scents permeating). Add the onions and cook until softened. Add the coriander powder and chopped ginger and continue to stir for 30 seconds.


Add the spinach and cook for 2-3 minutes. Once the spinach has cooked down, add the tomato and cook for 2 minutes.


Add the spinach, onion and tomato mixture to the lentils and blend well using an electric blender. Prior to serving the soup add salt, pepper and some fresh coriander. Enjoy!


Sophie Pattihis

Spicy butternut squash soup

posted 7 May 2015, 06:11 by Tim Elliston   [ updated 13 May 2015, 10:57 ]

By The Happy Starfish


A simple and quick soup that is filling and very tasty!


Ingredients:

Use organic ingredients when possible.


2 onions chopped.

1 1/2 pints vegetable stock.

1/4 teaspoon chilli flakes.

1 tablespoon ground cumin.

1 teaspoon ground cinnamon.

1 kg (2lb 4oz butternut squash (peeled, de-seeded and chopped).

Juice 1/2 lemon.


Preparation:

1. Place onions in a saucepan with 100ml of the stock, cover and cook for 5 minutes until softened. stir in chilli, cumin and cinnamon and cook for a further 1 minute.

2. Add squash and rest of stock. cover, bring to boil and simmer for 15 minutes or until squash is tender.

3. Blend until smooth and add lemon juice to taste.


Stacked apple pie

posted 7 May 2015, 06:07 by Tim Elliston   [ updated 13 May 2015, 08:57 ]


By Aimee DuFresne


Serves 4 (2 large for sharing/4 small individual size)


Ingredients:


For the crust.

 1 cup almond slivers

 ½ cup raisins, soaked

 ½ teaspoon vanilla extract

 ½  teaspoon cinnamon

 ¼ teaspoon salt


For the filling.

 2 apples, peeled, cored, and sliced thin

 1 tablespoon lemon juice

 ¼ teaspoon salt

 ¼ cup maple syrup

 1 teaspoon cinnamon

 ½ teaspoon ginger powder

 ½ teaspoon nutmeg

 ¼ teaspoon allspice

 ½ teaspoon vanilla extract


 

Method:

1. Put ingredients for crust in food processor until thoroughly combined. Be careful not to over-process as it will break the oil in the nuts and will become very greasy.    

2. Put thin sliced apple in bowl and gently mix in remaining ingredients. Put in dehydrator at 115 degrees to  lightly cook apples for 30 minutes -1 hour (or put in oven if you prefer at a low heat for less time).

3. Press crust into bottom of ring

4. Put a layer of apples circling on top of the crust.

5. Place another layer of crust on top of the apples

6. Garnish with 3 apple slices.

7. Put back in dehydrator or oven until warmed and serve with your favourite ice cream or serve cold.


Aimee DuFresne

Pumpkin Soup with Rosemary

posted 7 May 2015, 06:05 by Tim Elliston   [ updated 13 May 2015, 08:59 ]


By Aimee DuFresne


Serves 2


Ingredients:

1½ cups coconut milk

2 cups fresh pumpkin, grated and soaked overnight

(alternatively 1 can organic pumpkin puree)

¼ cup red bell pepper

1 green onion

1 tablespoon white miso

1 clove garlic

1 tsp lemon juice

5 rounds fresh black pepper

1 tablespoon rosemary + 1 teaspoon for garnish

1 tablespoon thyme


Method:

Blend in high-speed blender until warm. Alternatively, blend until smooth and transfer to pot to warm over stovetop.


Aimee DuFresne

Herb ‘Cheese’-Stuffed Mushrooms

posted 7 May 2015, 06:03 by Tim Elliston   [ updated 13 May 2015, 09:00 ]


By Aimee DuFresne


Ingredients:

For the mushrooms:

1 small punnet of baby bella mushrooms, stems removed

¼ cup extra virgin olive oil, or enough to cover the mushrooms

1 teaspoon Braggs liquid aminos

1 teaspoon lemon juice




Method:

Place mushrooms in bowl and cover liberally with olive oil, add salt and lemon juice

Place in dehydrator at 115 degrees for 1-2 hours (Or place in the oven at a low heat until mushrooms are slightly cooked)


Ingredients:

For the herb ‘cheese’

1 cup pine nuts

1 tablespoon lemon juice

1 clove fresh garlic

1 tablespoon nutritional yeast

1 teaspoon fresh sage, minced

1 teaspoon fresh thyme

¼ cup water

pinch salt


Method:

Blend until smooth and creamy.


To serve:

Fill each mushroom cap with cheese and place back in dehydrator or oven to warm slightly.


Pumpkin Pie Smoothie

posted 7 May 2015, 06:02 by Tim Elliston   [ updated 13 May 2015, 09:01 ]


By Aimee DuFresne


Serves 2


Ingredients:

1½ cups water

1 tablespoon almond butter

1 cup shredded fresh pumpkin, soaked overnight

1 tablespoon chia

1 packet stevia powder or 1-2 drops stevia liquid

½ teaspoon pumpkin pie spice

2 ripe bananas, peeled and frozen




Method.

Put all ingredients (liquids first) in blender until smooth and creamy


*If you are not using a high-speed blender, chop bananas before freezing.


Aimee DuFresne

Pumpkin soup

posted 7 May 2015, 06:01 by Tim Elliston   [ updated 13 May 2015, 10:58 ]

By The Happy Starfish


Pumpkins aren't just delicious, they are an anti-inflammatory food jammed full of antioxidants, vitamins and minerals. A great source of fibre, roast the seeds for a protein snack.


Try making this soup for a warming winter lunch.


Ingredients.

De-seeded pumpkin flesh
6-8 sprigs lemon thyme 
2 onions, cut in half 
4 cups organic chicken or vegetable stock



Method.


  • Preheat oven to 200°C.
  • Place pumpkin, thyme and lemon in tray, spray with your preferred oil.
  • Cook for 45 minutes or until the flesh is tender. Allow to cool.
  • Blend half the onions and pumpkin flesh, add half the stock and process until smooth.
  • Transfer the blended soup to a saucepan and repeat with other half.
  • Combine together and stir until heated through.
  • Season if you wish.

Hippie Shake and Kale Popsicles

posted 7 May 2015, 05:57 by Tim Elliston   [ updated 13 May 2015, 11:00 ]

By Yvette Luciano


Most people know that it’s important to add raw leafy greens into their diets. Although there are only so many salads you want to eat in a day. Which is one of the many reasons why juicing and green smoothies are such a fabulous solution.


I confess that I am a major veggie-juice-grrl (not fruit or bottled juice – fresh pressed green veggie juices!). Although I totally understand that some people are hesitant to juice as they are worried about pulp wastage or don’t have the cash flow to invest in an up-to-scratch slow masticating juicer.


This is where green smoothies step in as a perfect solution! Most cocktail (drinks and movie) fans already have a blender in their kitchen and the extra bonus is no pulp wastage, so you get all the healthy-poop-and-detoxifying-fibre.


If you just run a google search, you will find some fabulous green smoothie recipes and ideas (make sure you check out my green beverage queens, Kris Carr and Kimberly Snyder). Although just make sure they are dairy-free as that is not the kind of fattening and unhealthy smoothies that I’m talking about.


At first glance, the recipes probably look a little weird, although I promise you will be surprised how delicious they actually are. To give you an idea, here is my basic and current favourite, which I have affectionately named the HIPPIE SHAKE:


HIPPIE SHAKE

Fist-full of Kale

Fist-full of Spinach

Two stalks of Celery

One Frozen Banana

Half a dozen Ice-cubes

One Mango or Apple

Juice of One Lemon

½ litre filtered or coconut water (otherwise tap water is fine)

Spirulina Powder (energy boost), Avocado (if you want it thick), Parsley (extra cleansing) or Cucumber are all optional bonuses, although not necessary.


Blend the water and green goodness first, then follow with the fruit and blend all together. The first couple of times, you might want to add some extra fruit for more sweetness, although eventually just a little fruit is absolutely sweet enough.


TROPICAL KALE POPSICLES

Following a similar method as above, just blend some leafy greens with a banana, some pineapple and mango then fill popsicle moulds.

Freeze then enjoy – so great for hot summer days!

There are so many variations you can try with the popsicles, just make sure the moulds are BPA free.



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