recipes

Tofu Nori Wraps


Makes

1 serving

Prep Time

20 minutes

A tasty nori wrap and an easy salty dipping sauce. Regular sushi can often be made with sugar, so we’ve created a healthy option here using fibre-rich brown rice instead. It may seem daunting but homemade sushi is not as hard as it may seem!

Ingredients

3 tbsp tamari, for dipping 

½ tsp sesame oil, for dipping 

4-6 nori sheets

½ cup cooked brown rice 

1 cucumber, finely sliced 

1 carrot, finely sliced 

¼ avocado, sliced 

200g marinated tofu (see notes)  

1 tbsp sesame seeds

Method

  1. Prepare the dipping sauce by combining tamari and sesame oil in a bowl.
  2. Make the rolls by placing the nori sheet on a board, top with fillings in the centre, then roll, wetting the nori slightly to stick it together. 

You can buy pre marinated tofu at the supermarket if you are looking to save time. Look for something with no sugar if you can!

Alternatively, you can prepare it yourself by taking 200g of hard tofu, chop it into chunks and coat it in 3 tbsp tamari. Heat a pan over a medium heat and add a teaspoon or two of coconut oil, cook the tofu for 5-8 minutes. Remove from the pan and let cool. 

recipes

Miso Ginger Pumpkin Noodles


Makes

1

Prep Time

15

Cooking Time

30

Summer doesn’t always mean salads! Our Miso Ginger Pumpkin Noodles not only look great but are great for you. With roasted pumpkin, crunchy sugar snap peas, soba noodles and an umami sauce to tie it all together, this recipe is great for the soul and the body.

Ingredients

¼ butternut pumpkin, chopped  

2 tsp coconut oil, melted 

1 tsp ginger, ground 

100g soba noodles     

1 spring onion, finely chopped 

2 tsp miso paste 

1 tbsp tamari 

½ tsp sesame oil 

½ lime, juiced 

1 cup sugar snap peas 

1 tsp sesame seeds (optional) 

Salt and pepper to taste

Method

  1. Preheat the oven to 180℃ and line a baking tray with baking paper. 
  2. Place the pumpkin chunks on the lined tray. Coat with coconut oil, ½ a teaspoon of ginger and salt and pepper. Place in the oven for 25 minutes or until soft. 
  3. Bring a small pot of water to the boil and clunge in the soba noodles, cook for 3 minutes or until soft. Drain and run under cold water to cool 
  4. In a small bowl combine the miso paste, sesame oil, tamari, lime, ½ teaspoon of ginger and spring onion. Pour over the noodles and add in the peas. Toss to coat. Serve noodles with pumpkin and sprinkle with sesame seeds.
recipes

Falafels, Quinoa Tabouli & Baba Ganoush


Makes

2 servings

Prep Time

20 minutes

Cooking Time

20 minutes

Baba ganoush is a famous Middle Eastern dip made from the roasted flesh of eggplants, which are naturally high in polyphenols - these are plant compounds that help our body function optimally! You can buy it in stores or make your own with our recipe. 

Ingredients

1 cucumber, sliced  

2 tomatoes, sliced 

½ cup cooked quinoa 

¼ red onion, finely sliced 

½ cup parsley, fresh, chopped

1 tbsp olive oil 

½ lemon, juiced 

¼ cup store bought baba ganoush 

Salt and pepper to taste

 

Falafels 

1 can chickpeas 

½ red onion 

1 tbsp olive oil

1 clove garlic, crushed 

1 tsp cumin 

1 tsp paprika 

1 tsp coriander, ground

½ cup parsley, fresh 

½ tsp salt 

½ tsp baking powder

Method

  1. Preheat the oven to 200℃ and line a baking tray with baking paper. 
  2. Prepare the falafels by combining all ingredients in a food processor, and pulse a few times to combine. Roll into balls about the size of a golf ball and place on the tray. Bake in the oven for 15-20 minutes until golden. 
  3. Meanwhile, prepare the tabouli by combining the cucumber, tomatoes, quinoa, onion, parsley, olive oil, lemon, salt and pepper in a bowl. 
  4. Serve the tabouli with falafels and baba ganoush.
recipes

Crunchy Chickpea & Spiced Cauliflower Salad


Makes

1 serving

Prep Time

15 minutes

Cooking Time

40 minutes

Turmeric is a beautiful bright spice that is a powerful anti-inflammatory, and protects against a range of diseases. It has a pungent and earthy flavour that goes perfectly in this easy cauliflower and chickpea salad.

Ingredients

¼ small head of cauliflower 

1 cup chickpeas 

1 cup rocket 

1 cup baby spinach leaves 

1 lemon, juiced  

1 tsp olive oil 

2 tbsp cashews, chopped  

Pepper to serve

 

Seasoning 

1 tsp ground turmeric 

1 tsp ground cumin 

1 tsp fennel seeds

1 tsp chilli flakes (optional)

1 tbsp olive oil

Method

 

  1. Preheat the oven to 180℃. 
  2. Chop the cauliflower into florets and place on a tray or oven proof dish. In a small ball, combine the seasoning ingredients. Drain and rinse the chickpeas and add to the seasoning.  
  3. Combine the chickpeas with the cauliflower on the tray and toss to season the cauliflower 
  4. Place in the oven and cook for 30-40 minutes, turning once. 
  5. Prepare your bowl with rocket, spinach and add the cauliflower and chickpeas. 
  6. In a small bowl combine the olive oil, lemon juice, salt and pepper. Pour over the salad and add the cashews. 
recipes

Black Bean & Beetroot Burgers


Makes

4 servings

Prep Time

20 minutes

Cooking Time

20 minutes

We love these vegan burger patties for a tasty summer meal that doesn’t leave you feeling heavy and bloated. They are made of black beans which naturally contain iron, calcium, magnesium and zinc. 

Ingredients

1 head cos lettuce 

4 sourdough or whole wheat burger buns, toasted 

½ cup beetroot hummus 

½ cup sprouts 

1 tbsp olive oil 

 

Patties 

1 can black beans, drained and rinsed 

1 cup cooked brown rice 

½ red onion, finely sliced 

2 tsp cumin 

1 tsp paprika 

1 tsp salt

Method

 

  1. Make the burger patties by mashing the black beans with the back of a fork. A few lumps is ok. Add in the remaining ingredients and combine to form mushy dough. Shape into 4 patties. 
  2. Heat olive oil in a large pan and fry the patties for about 4 minutes on each side, until golden and crispy. Set aside. 
  3. Assemble the burgers by spreading on hummus, layering on lettuce, the pattie and top with sprouts and the top bun.

 

To yield 1 cup of cooked brown rice, use about ½ cup uncooked rice. 

Option: You can also serve the burger naked, or serve with one of our favourite homemade loafs. 

recipes

Baba Ganoush


Makes

12 servings

Prep Time

25 minutes

Cooking Time

40 minutes

Baba ganoush is a smooth and creamy dip made from roasted eggplant. This beautiful plant based recipe is a fabulous alternative to highly processed dips that contain canola oil or sugar. Tahini is a great dairy free source of calcium, so a must for any vegans!

Ingredients

 

2 medium eggplants, sliced in half lengthwise

4 cloves garlic, whole

1 lemon, juiced 

3 tbsp tahini 

½ tsp cumin

⅓ cup olive oil, plus extra for roasting 

Salt and pepper, to taste

Method

 

  1. Preheat the oven to 220℃ and turn on the grill setting if available. Place the eggplants on a baking tray, cut side up. Brush the cut sides with olive oil and sprinkle with a generous pinch of salt. Add the garlic to the tray and coat with a little olive oil. 
  2. Roast in the oven for 35 to 40 minutes until the eggplant is soft and the edges are browned. Remove from the oven and leave to cool for 15 minutes. 
  3. Place a sieve over a bowl, and scoop out the eggplant flesh into the sieve, allowing the liquid to drain. You want to discard as much liquid as possible. 
  4. Place the eggplant flesh and roasted garlic, ensuring to squeeze it out of the tough skin, in a blender or food processor with the lemon, cumin and tahini. Blend until incorporated then slowly stream in the olive oil while the blender or processor is still running. Continue until everything is blended and the mixture is pale and whipped. Season with salt and pepper. 
  5. Transfer to a container or jar and leave to cool completely before placing in the fridge to store.
recipes

Beetroot Hummus


Makes

6-8

A yummy addition to dip into your crudités, spread onto toast or added to a cheese board.

Ingredients

 

1 can chickpeas, rinsed and peeled

4 small beetroots, peeled, roasted and cooled

2 tbsp tahini

1 clove garlic

Juice from 1/2 lemon

1/2 tsp cumin

1 tbsp olive oil

Salt & pepper

Method

 

  1. Peel and chop the beetroots and roast in a 200 C oven until soft.
  2. Cool before adding to a blender with the rest of the ingredients. Blitz until smooth and store in the fridge.

Also suitable to freeze in small batches if you are not using it all for the week

recipes

Chopped Spring Salad with Seed Bread


Makes

1

Prep Time

15

Cooking Time

-

This fibre-filled salad will keep your gut and taste buds happy. By preparing beans and cabbage in this way, it makes them easier to digest and prevents bloating.

Ingredients

 

¼ red cabbage, finely shredded

2 cups mixed leaves, torn

1 cup sugar snap peas, sliced

½ cup butter beans, canned

3 tbsp hemp seed pesto

1 slice sprouted seed bread, toasted

Salt and pepper to taste

Method

 

  1. Drain the butter beans in a sieve or colander and run the tap over the until there is no more foam.
  2. Place the shredded cabbage and mixed leaves in a large bowl. Sprinkle over salt and apple cider vinegar and toss to coat. Leave to sit for 5 minutes, allowing the cabbage to soften.
  3. Add prepared pesto to the bowl and use tongs to give the salad a rough toss, you want to squeeze so that the cabbage breaks down and becomes soft and glossy.
  4. Add in the sugar snap peas, butter beans and toss to combine. Serve with toasted seed bread.
recipes

Seed Bread & Avocado


Makes

1 loaf

This is bread, but not as we know it! Gluten free and literally packed with good things, it’s a great way to get your daily dose of seeds and nuts

Ingredients

 

¼ cup chia seeds

¼ cup psyllium husks

2 cups cooked quinoa

1½ cups water

1 cup sunflower seeds

½ cup flaxseeds (linseeds)

¾ cup roughly chopped almonds

¼ cup extra virgin olive oil

2 tablespoons maple syrup

½ teaspoon sea salt flakes

To serve

1/4 avocado

1/2 lemon

Salt & pepper to season

1 teaspoon of Extra Virgin Olive Oil

Method

 

  1. Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4 in x 8 in) loaf tin with non-stick baking paper.
  2. Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
  3. Add the sunflower seeds, linseeds, almonds, oil, maple syrup and salt and mix well to combine.
  4. Pour the mixture into the tin. Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.
  5. Serve one slice of bread toasted, with sliced avocado, lemon, salt and pepper and a drizzle of olive oil.

Store this loaf in the fridge for up to 5 days. You can also slice and freeze it for whenever you need

recipes

Blueberry Hydrating Smoothie


Makes

1 serving

Prep Time

10 mins

Cooking Time

-

A simple and refreshing smoothie filled with antioxidant rich blueberries and avocado, helping our skin glow, and coconut water to replenish our electrolytes, especially after a sweaty workout.

Ingredients

 

1 cup blueberries, frozen

1 scoop vanilla protein powder

½ small avocado (or ¼ large avocado)

½ cucumber

250ml coconut water

Method

 

  1. Place all ingredients in a blender and blend until smooth.