T = Table or soup spoon                                t = tea spoon                                       cup = 236 ml

Power salad with lemon chia seed dressing

For the salad:

  • 4 cups packed spinach

  • 1 large sweet potato, peeled, chopped, and roasted

  • 1 cup cooked quinoa

  • 1 (15 oz) can chickpeas, rinsed and drained

  • 1/2 cup almonds

  • 1 cup red kidney beans

  • 1 cup chopped red cabbage

  • 1 large avocado, sliced

For the lemon chia seed dressing:

  • 1/4 cup olive oil

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons apple vinegar

  • 2 teaspoons chia seeds

  • Pinch of salt and freshly ground black pepper, to taste

Directions:

  1. In a large bowl, mix the spinach, roasted sweet potatoes, quinoa, chickpeas, almonds, beans, red cabbage, and avocado.

  2. For the dressing, mix the olive oil, lemon juice, apple cider vinegar, honey or agave and chia seeds in a small bowl or jar. Whisk until well mixed. Season with salt and black pepper.

  3. Drizzle the dressing on the salad and toss to coat. Serve immediately or store in the fridge.

Tofu mayonnaise

 

For this egg-free alternative, you will need:

2 cups soft tofu

  • 1/4 cup water

  • 1 t onion salt

  • 1 t garlic powder

  • 1/4 cup lemon juice

  • some honey or raw cane sugar for sweetness (optional)

Blend all ingredients together.

Store the mayonnaise in the fridge for up to a week.

Almond milk

  • 1 cup raw almonds, preferably organic (soaked overnight in filtered water)

  • 3 cups filtered water

  • pinch of salt

  • 1/2-1 tablespoon of honey or 2 dates (optional)

Drain the almonds from their soaking water and rinse them thoroughly under cool running water (discard the soaking water as it contains phytic acid, which inhibits the body's ability to absorb nutrients)

Place the almonds in a blender or food processor and add water.

Blend until smooth.

Add salt and honey or dates and blend a bit more.

Strain through a fine sieve, a nut milk bag or cheesecloth. (Do not discard the almond pulp. Use it for baking, in raw energy balls or in your porridge.)

Store the milk in the fridge for up to 5 days.

Onion quiche

  • basic pie crust or yellow corn meal pizza crust

  • 1/2 cup cashew nuts

  • 1  glass of water

  • 500 gram tofu (about 2 cups)

  • 1 T lemon juice

  • 2 onions, sliced and dipped in soy sauce

  • 2 t salt

  • 1/4 t oregano

  • 1 t sweet basil

  • 1/4 clove garlic

  • 2 T corn flour

Blend the nuts and water until smooth.

Add the rest of the ingredients, except for the onions.

Blend again, then stir in the onions.

Line a pie dish with the pie or pizza crust and pour your blend on top.

Bake at 180° C for 1 hour or until slightly browned.

Sprinkle with paprika and parsley and let cool for 15-20 minutes.

This dish can be served warm or cold

Quinoa pudding

 

  • 1/2 cup of quinoa (rinsed)

  • 2 cups of milk of choice (almond, rice or coconut)

optional ingredients:

  • coconut sugar or agave syrup

  • cinnamon powder to taste

  • 1 teaspoon vanilla

  • 4 tablespoons applesauce or 1 mashed ripe banana

Combine all ingredients in a pan and bring to a boil.

Simmer for 25 minutes, stirring occasionally, until most of the milk is absorbed and the quinoa is cooked. (Add more milk or water if necessary.)

Pour the pudding into bowls and let it cool and thicken for 10-15 minutes.

Serve with some fresh fruit, seeds, nuts or non-dairy yoghurt.

Buy your ingredients here:

Cashew pasta with broccoli​

  • Soak the cashews. If you're short on time then soak them in boiled water for 30 minutes. If you've got a bit longer, and to keep more of the nutrients, soak them in cold water for minimum 4 hours or overnight.

  • Prepare the pasta according to packet instructions. Drain and set aside.

  • In a frying pan, heat the oil to a medium heat and add the broccoli and spring onions. Cook for 5-8 minutes until the broccoli is cooked but still al dente. If it's starting to wilt and lose it's colour it's time to take off the heat!

  • In a food processor or powerful blender, add all the sauce ingredients and blitz together until smooth and combined. It should be lovely and fluffy, I was so excited when I saw it!

  • Stir the sauce through your drained pasta until well coated. Serve up in a bowl with the broccoli and spring onions on top, and a sprinkle of sesame seeds if you have them to hand.

Almond cream cheese

  • Blend 150 g of residue almonds from the almond milk, 200ml of filtered water, 2T of olive oil, 4T of the lemon juice, and salt in a food processor until soft and creamy. Stir in 6 finely chopped olives. Add any spices of your liking.

  • Line a small colander or sieve with cheesecloth (or any thin piece of cloth) and pour in the mixture, spreading evenly with a spatula. Fold the edges of the cloth over and weigh down with a small jar. Place the colander in a bowl to catch any liquid.

  • Refrigerate overnight.

  • Heat the oven to 200°C/Gas Mark 6.

  • Line a tray or small tin with parchment paper. Drizzle with 1t of olive oil and sprinkle with 1t of rosemary. Carefully turn the “cheese” out onto the paper, flattest side down. Top with the remaining oil and rosemary and bake for 35 to 45 minutes, until golden.

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© 2020, Design by Tanja Kofol

This site and all the information here are provided to you for information and education purposes only. The author, creator and publisher of this site are not doctors. The information contained on this site should not be construed as medical advice.

The advice and strategies enclosed may not be suitable for your situation. You should always consult with a medical health professional when dealing with any medical condition or program involving your health and well-being.  Information about health and diet cannot be generalized to the population at large. Keep in mind you should consult with a qualified physician when embarking on any program. 

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