Enjoy your meal! Bon appétit! Guten appetit! Gero apetito! Приятного аппетита! Buon appetito!
Egg Crepe
Nutritional InformationThis crepe is perfect for a light brunch or breakfast. It's filled with greens and contains protein, folate and vitamin E. Enjoy the alkalizing effects of the spinach and peas while savoring the rich and filling flavors of this simple dish.
Ingredients:
For the crepes:
3 large eggs
1 big bunch spinach, cleaned
1/4 cup rice milk
1/4 cup frozen peas
1/4 cup flat leaf parsley, finely chopped
Salt and ground black pepper
For the salsa:
Avocado oil or coconut oil for sauteing
1 tomato, finely diced
1 tablespoon spring onion (scallion), chopped
1 avocado, peeled and finely diced
1/4 cup fresh coriander (cilantro), chopped
Pinch cumin
Salt and ground black pepper to taste
Method:
For the crepes:
Lightly steam or saute the spinach and drain.
Add the peas to the same pan as the spinach and gently cook. Remove from the heat and season with the salt and pepper.
Whisk together the eggs and rice milk. Heat the oil in a medium skillet and pour in the eggs.
As the eggs begin to set, sprinkle them with the chopped parsley. Place the spinach and peas in the middle. When the bottom of the eggs is lightly browned, gently roll the egg over into a roll. Serve with salsa.
For the salsa:
Gently mix the chopped tomato and avocado.
Season the mixture with ground cumin, and a little salt and pepper if desired.
Fold in the spring onion and coriander blending gently but well.
Nutritional InformationThis crepe is perfect for a light brunch or breakfast. It's filled with greens and contains protein, folate and vitamin E. Enjoy the alkalizing effects of the spinach and peas while savoring the rich and filling flavors of this simple dish.
Ingredients:
For the crepes:
3 large eggs
1 big bunch spinach, cleaned
1/4 cup rice milk
1/4 cup frozen peas
1/4 cup flat leaf parsley, finely chopped
Salt and ground black pepper
For the salsa:
Avocado oil or coconut oil for sauteing
1 tomato, finely diced
1 tablespoon spring onion (scallion), chopped
1 avocado, peeled and finely diced
1/4 cup fresh coriander (cilantro), chopped
Pinch cumin
Salt and ground black pepper to taste
Method:
For the crepes:
Lightly steam or saute the spinach and drain.
Add the peas to the same pan as the spinach and gently cook. Remove from the heat and season with the salt and pepper.
Whisk together the eggs and rice milk. Heat the oil in a medium skillet and pour in the eggs.
As the eggs begin to set, sprinkle them with the chopped parsley. Place the spinach and peas in the middle. When the bottom of the eggs is lightly browned, gently roll the egg over into a roll. Serve with salsa.
For the salsa:
Gently mix the chopped tomato and avocado.
Season the mixture with ground cumin, and a little salt and pepper if desired.
Fold in the spring onion and coriander blending gently but well.
Quick And Easy Mushroom Salad
Researchers have found that just a handful of mushrooms have approximately 12 times more of the powerful antioxidant L-Ergothioneine than wheatgerm, previously thought to be the best source. Antioxidants slow the ageing process from the inside out, which not only affects our appearance but more importantly helps prevent degenerative disease.
Ingredients:
400g of button mushrooms chopped in half
400g of finely chopped spinach
1 tablespoon of coconut oil
½ cup of fresh parsley
Dressing
1 tablespoon of tahini
1 tablespoon of tamari
½ tablespoon of maple syrup
½ teaspoon of white sesame seeds
½ teaspoon of black sesame seeds
Over a high heat fry mushrooms in coconut oil until browned and wilted. Turn off heat and allow mushrooms to sit in their juice. Alternatively you can leave them raw. Mix dressing and add fresh parsley.
Researchers have found that just a handful of mushrooms have approximately 12 times more of the powerful antioxidant L-Ergothioneine than wheatgerm, previously thought to be the best source. Antioxidants slow the ageing process from the inside out, which not only affects our appearance but more importantly helps prevent degenerative disease.
Ingredients:
400g of button mushrooms chopped in half
400g of finely chopped spinach
1 tablespoon of coconut oil
½ cup of fresh parsley
Dressing
1 tablespoon of tahini
1 tablespoon of tamari
½ tablespoon of maple syrup
½ teaspoon of white sesame seeds
½ teaspoon of black sesame seeds
Over a high heat fry mushrooms in coconut oil until browned and wilted. Turn off heat and allow mushrooms to sit in their juice. Alternatively you can leave them raw. Mix dressing and add fresh parsley.
Ginger Cashew Vegetable Fried Rice
This recipe is much a healthier alternative to typical Asian-style takeaway, often higher in white rice than vegetable content. The vegetables in this dish are packed with minerals and other nutrients. The seeds not only add crunch but they also contain magnesium and zinc, while ginger is great for digestion. Brown rice provides a good source of dietary fiber and additional minerals.
Macadamia oil for stir-frying
1 tablespoon fresh ginger, peeled and grated
1 clove garlic, minced
3/4 cup broccoli flowerets
1 stalk celery, peeled and chopped
1 cup green cabbage, shredded
5 medium mushrooms, chopped
1/3 cup filtered water
2 teaspoons tamari
1/4 cup raw cashews, chopped
1/2 cups cooked brown rice
1/4 cup fresh coriander (cilantro), chopped
1 teaspoon pumpkin seeds
1 teaspoon sunflower seeds
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
Heat a little macadamia oil in a large skillet over medium heat. Saute the ginger and garlic until fragrant.Add the broccoli, celery, cabbage and mushrooms. Stir-fry a few minutes until to the skillet and let the vegetables steam until the water is evaporated.
Add the tamari and cashews, then stir in the cooked brown rice. Mix well and serve with the fresh coriander sprinkled on top with the seeds.
Brilliant Brassica Soup
That old adage of an apple a day keeps the doctor away could easily be replaced by a serving of broccoli a day keeps the doctor away! The brassica family of vegetables includes cabbage, Brussel sprouts, broccoli and cauliflower. Besides adding flavour to meals these vegetables are packed with antioxidants, which may help lower the risk of cancer and coronary heart disease as well as supporting healthy estrogen metabolism.
2 broccoli, heads and stems roughly chopped
1 cauliflower, heads and stems roughly chopped
2 tablespoons of coconut oil
1 onion
2 stalks of celery, chopped finely
4 cups of homemade vegetable stock
1 tin of coconut milk
1 handful of parsley, chopped
1 handful of mint, chopped
Sea salt to taste
In a large saucepan melt coconut oil and cook onion and celery on a low heat until soft and translucent.
Add chopped broccoli and cauliflower including the stems. Bring to the boil with the vegetable broth then reduce heat and cook for a further 15 minutes.
Add sea salt, chopped herbs and stir in coconut milk.
Blend in a food processor or blender until smooth and pour back into the saucepan for reheating if needed.
Carrot Hummus
Carrots are a rich source of the beta-carotene antioxidant vital for protecting our eyes and supporting clear vision. Our body converts beta-carotene into retinol, then uses retinol to renew and repair skin membranes, including our cornea but also renews the photoreceptors in our eyes that allow us to see. The constant renewal and repair of the membranes and receptors in our eyes enables us to have good vision in the dark and as we age.
Cut up vegetables to dip, halve an avocado – top with carrot hummus and sprinkle with salt & pepper, oil and essential seed mix
2 medium or 1 large sized carrot, cut into chunks
Olive oil to coat
1/4 teaspoon of whole caraway seeds
1/4 teaspoon of ground cumin/coriander mix
1/4 teaspoon curry powder (may be adjusted)
1 cup of sprouted chickpeas (garbanzo beans)
½ large clove garlic, crushed
1 teaspoons unhulled tahini
1/4 cup of extra virgin olive oil
1/2 large lemon, juiced
Celtic sea salt and ground black pepper to taste
Roughly chop carrot. Cover with olive oil and roast in the oven at 180 degrees – until tender.
Combine the chickpeas and the garlic in the bowl of a food processor or blender. Pulse a few seconds until the chickpeas are well ground.
Add the caraway seeds, cumin, curry powder and tahini to the mixture and pulse until they are well incorporated.
With the motor running on low, slowly pour the olive oil into the processor. When the oil has been well blended, add the fresh lemon juice.
Add carrots and blend until combined.
Season the hummus with salt and black pepper to taste.
Carrots are a rich source of the beta-carotene antioxidant vital for protecting our eyes and supporting clear vision. Our body converts beta-carotene into retinol, then uses retinol to renew and repair skin membranes, including our cornea but also renews the photoreceptors in our eyes that allow us to see. The constant renewal and repair of the membranes and receptors in our eyes enables us to have good vision in the dark and as we age.
Cut up vegetables to dip, halve an avocado – top with carrot hummus and sprinkle with salt & pepper, oil and essential seed mix
2 medium or 1 large sized carrot, cut into chunks
Olive oil to coat
1/4 teaspoon of whole caraway seeds
1/4 teaspoon of ground cumin/coriander mix
1/4 teaspoon curry powder (may be adjusted)
1 cup of sprouted chickpeas (garbanzo beans)
½ large clove garlic, crushed
1 teaspoons unhulled tahini
1/4 cup of extra virgin olive oil
1/2 large lemon, juiced
Celtic sea salt and ground black pepper to taste
Roughly chop carrot. Cover with olive oil and roast in the oven at 180 degrees – until tender.
Combine the chickpeas and the garlic in the bowl of a food processor or blender. Pulse a few seconds until the chickpeas are well ground.
Add the caraway seeds, cumin, curry powder and tahini to the mixture and pulse until they are well incorporated.
With the motor running on low, slowly pour the olive oil into the processor. When the oil has been well blended, add the fresh lemon juice.
Add carrots and blend until combined.
Season the hummus with salt and black pepper to taste.
Beetroot Chocolate Mud Cake
This cake packs all the divine flavor of a traditional chocolate cake but is so much more beneficial for your health. The beetroot aids in liver detoxification processes, the psyllium is a great source of dietary fiber and the selenium from the nuts is a potent antioxidant and a nutrient vital for thyroid function. Enjoy in small slices, as these powerhouse ingredients support elimination!
For the cake mixture:
2 cups brazil nuts
2 cups desiccated coconut
3 medium beetroots (beets), peeled and grated
4 fresh medjool dates, pitted and coarsely chopped
1/2 cup currants
1/2 cup cacao powder
1/4 cup maple syrup
2 tablespoons psyllium husks, ground
For the icing:
1 cup raw cashew nuts, unsalted
1/2 cup raw cacao powder
100g (3 1/2 ounces) cacao butter, melted
1/2 cup maple syrup
1 teaspoon fresh lemon juice
1 teaspoon tamari
Grind the brazil nuts in a food processor, then set them aside in a bowl.
Combine the dates, currants and maple syrup in the bowl of the food processor and pulse until smooth.
Blend the date mixture with the ground nuts and the grated beetroots in a large bowl.
Add the coconut, cacao powder and psyllium husks to the bowl and stir them in until blended with the date and nut mixtures.
Scrape the blended mixture back into the bowl of the food processor and pulse until the ingredients are well combined and finely textured.
Line a cake tin with baking paper and spread the batter evenly over the bottom. Refrigerate for about 15 minutes or until firm to the touch.
For the icing:
Gently melt the cacao butter in a small saucepan then allow it to cool.
Combine the cashews, cacao powder, maple syrup, lemon juice and tamari in the bowl of a food processor or Vita-mix blender and process until the nuts are well ground.
With the motor running, pour in the melted cacao butter and blend until the mixture is smooth.
Spoon the icing over the cake and refrigerate until the icing is set, about 15 minutes.
This cake packs all the divine flavor of a traditional chocolate cake but is so much more beneficial for your health. The beetroot aids in liver detoxification processes, the psyllium is a great source of dietary fiber and the selenium from the nuts is a potent antioxidant and a nutrient vital for thyroid function. Enjoy in small slices, as these powerhouse ingredients support elimination!
For the cake mixture:
2 cups brazil nuts
2 cups desiccated coconut
3 medium beetroots (beets), peeled and grated
4 fresh medjool dates, pitted and coarsely chopped
1/2 cup currants
1/2 cup cacao powder
1/4 cup maple syrup
2 tablespoons psyllium husks, ground
For the icing:
1 cup raw cashew nuts, unsalted
1/2 cup raw cacao powder
100g (3 1/2 ounces) cacao butter, melted
1/2 cup maple syrup
1 teaspoon fresh lemon juice
1 teaspoon tamari
Grind the brazil nuts in a food processor, then set them aside in a bowl.
Combine the dates, currants and maple syrup in the bowl of the food processor and pulse until smooth.
Blend the date mixture with the ground nuts and the grated beetroots in a large bowl.
Add the coconut, cacao powder and psyllium husks to the bowl and stir them in until blended with the date and nut mixtures.
Scrape the blended mixture back into the bowl of the food processor and pulse until the ingredients are well combined and finely textured.
Line a cake tin with baking paper and spread the batter evenly over the bottom. Refrigerate for about 15 minutes or until firm to the touch.
For the icing:
Gently melt the cacao butter in a small saucepan then allow it to cool.
Combine the cashews, cacao powder, maple syrup, lemon juice and tamari in the bowl of a food processor or Vita-mix blender and process until the nuts are well ground.
With the motor running, pour in the melted cacao butter and blend until the mixture is smooth.
Spoon the icing over the cake and refrigerate until the icing is set, about 15 minutes.
