Basic

Spicy walnut beetroot dip

Our spicy walnut beetroot dip is deliciously creamy with a hint of spice… the only problem is that it is seriously addictive! This dip is great served on a mezze plate with guacamole and flat bread. We find that there is something very satisfying about knowing exactly what is going into our food, and it means you can reduce or eliminate oils, preservatives and any unnatural additives that are common in most store-bought dips. You won’t find any such nasties in our Spicy Walnut and beetroot dip! The reality is most people are unaware of how much processing occurs before these mass produced products reach supermarket shelves. We know that long expiry dates may be convenient, however we believe that the freshness, flavour and nutrient-retention of these dips make them no match for the long-life supermarket variety. Serves 2 Ingredients 500 grams beetroot1 small red chilli (chopped)1 cup walnuts (leave some…

Olive tapenade

Making your own olive tapenade is so easy to do, and just tastes so much better. And it is great not having to worry about the freshness and what additives have been included in order to extend the use-by date. Homemade dips with vegetable sticks or gluten free crackers is the perfect entree, and is great to serve at a dinner party. We love making a mezze plate with this olive tapenade, our spicy walnut and beetroot dip and guacamole. It is always very well received! Serves 6. Ingredients 1 cup black or green olives, pitted1/2 tbsp capers1 tbsp olive oil1 tbsp lemon juice Method Combine all ingredients in a food processor (we use a vitamix).On a low setting, blend until smooth (or leave chunky, depending on personal preference).Transfer to a bowl and finish with a light drizzle of olive oil.

Rhubarb compote

Rhubarb compote is a great addition to granola and yoghurt, oats or on it’s own. Our compote is sweetened only with fresh apples, contrasted to the majority of store bought compotes that usually contain significant quantities of sugar. The apple creates a delicious texture, adds nutritional value and provides ample sweetness. This rhubarb compote couldn’t be easier to make, containing only 2 key ingredients. For those who love rhubarb as much as we do, we also have a delicious winter rhubarb crumble (recipe on our app). It is one of my favourite breakfasts during the winter, having said that, I still crave it in the Summer! Serves 6. Ingredients 3 granny smith apples, peeled and sliced1 large bunch rhubarb1/4 cup filtered water Method Peel the apples and thinly slice, removing the coreRinse and chop the stalks off the rhubarb*Combine in a saucepan with filtered water and leave to simmer for…

Chocolate tahini sauce or spread

So you may have noticed that this choc-tahini sauce/spread seems to find its way into a lot of our recipes… particularly our pancakes or as an accompaniment to some of our sweet treats. As such, we thought it would be a good idea to share our famous chocolate tahini sauce recipe. We alternate it slightly depending on what we are serving it with… For example, for our ‘Jaffa’ hotcakes we add a tablespoon of lucuma powder and orange juice/zest to create a creamy orange-chocolate flavour. Another great thing about this is that it can also be served as a spread on your choice of toast (simply by adding less water to make it thicker). Serves 2 Ingredients 1 1/2 tbsp cacao powder1 tbsp coconut nectar*1/2 tbsp hulled tahini*Boiling water, add to desired consistency *Alter according to desired sweetness Optional extras: Pinch vanilla bean powderPinch of cinnamon1 tsp lucuma powder1 tsp…

Homemade almond milk

Homemade almond milk contains only 2 essential ingredients: organic almonds and filtered water. After making it for yourself and realising how easy it is, how fresh and delicious it tastes and how much money you save, there really is no turning back! Making your own almond milk also allows versatility of adding favourite sweeteners and flavours, such as dates, vanilla, cinnamon or cacao, and it is very economical. Ingredients 1 cup organic almonds (soaked overnight in water)3 cups filtered water Optional extras: 1 tbsp cacao powder2-3 medjool datesPinch of cinnamonPinch of nutmegPinch of sea saltVanilla bean powder Method After soaking the almonds overnight (or for at least 4 hours) place the almonds, along with all other ingredients in a high power blender.Once the ingredients have blended, strain the milk using a nut milk bag (can be purchased at most health food stores, otherwise just use a regular strainer) to strain…

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