Inpired by Marion Grasby's Homemade Chilli Oil. This is a great versatile spicy Chilli Oil and it’s so easy to make! Fabulous in Asian dipping sauces, added to salad dressings or drizzle it on soups, pizza, or pasta. Ingredients: 1 cup olive oil 4 whole star anise
These cookies are delicious nutritious treats. They are packed with healthy fibre, protein and essential fats from nuts and seeds to nourish you and keep you full. They make a satisfying snack post-workout or in between meals. MAKES APPROX 16 COOKIES Ingredients: ¼ cup Brazil nuts ¼
This is the most delicious creamy vegan broccoli salad with grapes, onion, almonds, and cranberries. You’d never guess it was completely vegan and gluten-free. Ingredients: For the Dressing: ¾ cup raw cashews, soaked ½ cup unsweetened almond milk 1 ½ tspn Dijon mustard 1 tspn apple cider vinegar
What is kimchi? Some of you may be unfamiliar with kimchi, it’s become highly popular in the last few years. It’s basically spicy, fermented cabbage, kind of like sauerkraut, but with Korean flavours – garlic, ginger & Korean chilies. Kimchi is like the heart and soul of Korean cooking. And it’s tasty with so
Ingredients: 1 can of coconut milk 1/3 cup Chia Seeds 1/2 teaspoon vanilla extract Optional: 1/4 teaspoon cinnamon powder 1 teaspoon of maca powder Method: Mix together well. Pour into glass jars (x4) and set in fridge overnight. Serve with berries (fresh/frozen) and Greek or Coconut Yoghurt.
Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free This homemade chocolate is made with just a few essential ingredients - virgin coconut oil, cocoa or cacao powder, and pure maple syrup. (Feel free to use whichever liquid sweetener you prefer). The virgin coconut oil replaces the cocoa butter found in traditional chocolate so while
Ingredients: 1 cup water 1/2 cup flaxseeds 2 tablespoons chia seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/4 cup sesame seeds 1 teaspoon fine sea salt Method: Preheat the oven to 180 °C (360° F) and line a tray with non-stick baking paper. In a
Ingredients: 1 can of chickpeas drained ½ lemon juiced 2 teaspoons of tahini 1 clove of garlic crushed 1 tbsn of olive oil 2 tbsn of water ½ tspn of cumin (optional) Sea salt and pepper to taste Method: Mix altogether in food processor Serve in a
This dish is inspired by Indonesia's gado-gado, a salad of lightly cooked vegetables served with peanut sauce. SERVES 4 Ingredients: 2 (about 600g) eggplants, halved 2 tbs olive oil 2 tbs soy sauce Satay Dressing: 2 tbs red curry paste ½ cup crunchy peanut butter (can substitute with
