Lunch and Dinner

Vegan poké bowl

Fresh, healthy and delicious. This vegan poké bowl is one of our go-to dinners. It is so easy to make and absolutely packed with nutrients. We alternate the vegetables used in this recipe according to seasonal availability. For the protein we have used organic tofu however you can substitute with tempeh. If you’re not strictly plant based, it is also great with organic sashimi salmon. Ingredients 1 tsp sesame oil1 small brown onion, finely chopped1 tbsp grated ginger200 grams brown rice noodles200 grams firm tofu, cut into cubes100 grams snow peas100 grams bean sprouts1 carrot, grated1 cucumber, roughly diced1 small avocado, mashed1 tbsp nori flakes, to serveSeaweed salad (optional) Wasabi ponzu dressing 1 tbsp sesame oil2 tbsp tamari1 tsp grated ginger1 tbsp lemon juice1/2 tsp wasabi powder Method Combine all ingredients in a high-power blender and briefly blend.Spread on a pizza base or mix through your favourite pasta. It’s delicious…

Kale and pesto toast

Kale on toast may not sound too appetising… but pair it with some basil pesto, shallots and goats cheese and you have yourself a delicious meal for anytime of the day. We love making this kale and pesto toast recipe for a quick, simple and nutritious dinner. It contains minimal ingredients and takes less than half an hour to prepare. Serves 2-3. Ingredients 4 slices of rye bread, we use Sonoma (substitute with gluten free if desired)1 tbsp olive oil1 small bunch shallots1 medium bunch kale, finely chopped1 cup filtered water (add more as required)120 grams goats cheese*150 grams basil pesto, we use Pasta EmiliaRoasted pine nuts, sliced avocado and sprouts to serve (optional) *To make vegan, substitute with silken tofu Method Sauté chopped shallots in olive oil for approx. 1 minute over low-medium heat.Then add kale and water, toss in olive and shallot mix.Cover, reduce heat and allow to steam for approx. 10 minutes.Remove…

Vegan pesto

We love making our own vegan pesto because 1. it tastes better than the store-bough variety and 2. it is much better for you (no need to add in any unnecessary additives and preservatives!) Our vegan pesto contains Macro Nutritional Yeast Flakes for that “cheesy” flavour. We’ve also topped with hemp seeds for a plant based protein boost! It is delicious as a base on pizza, mixed through pasta or even just as a dip. Ingredients 2 bunches fresh basil1/3 cup extra virgin olive oil1/2 cup organic natural cashews1/4 cup nutritional yeast flakes1/4 cup hemp seedsA pinch of salt Method Combine all ingredients in a high-power blender and briefly blend.Spread on a pizza base or mix through your favourite pasta. It’s delicious served with mixed greens and avocado. Another way we like to enjoy our vegan pesto is with our Kale and Pesto Toast. We love making this recipe for a quick, simple and nutritious dinner.…

Quinoa sushi

Japanese is hands down one of my all time favourite cuisines. Having recently moved house, we have noticed that our area (although packed with great cafes and restaurants) is a bit lacking in good asian food. So we decided to take matters into our own hands and have Japanese nights at home! We love serving our quinoa sushi as a starter, followed by salmon. We also sometimes As a vegetarian option we like to make miso-eggplant, which is also great! At first, we were a little daunted by the idea of making quinoa sushi. We had all kinds of scenarios in our heads of how it was going to turn out! But it was actually much easier than we thought. We have noticed, however, that it becomes a little bit better each time we make it so it is really just a question of practice. We have had a few questions…

Pad thai

This classic Thai dish is packed with fresh vegetables and herbs along with characteristic peanuts and rice noodles. This version of pad thai os vegetarian and can easily be made vegan by substituting honey with maple syrup and omitting the egg. Serves 2. Ingredients 1 tbsp peanut oil4 shallots, chopped1 small red chilli, finely chopped1 red capsicum, sliced1 zucchini, sliced1 carrot, sliced1 organic egg (optional)1/4 cup coriander leaves100 grams rice noodles1/4 cup roasted peanutsBeansprouts, coriander and lime to serve Peanut sauce 1 1/2 tbsp peanut butter1 tbsp raw honey (or maple syrup)1 tbsp peanut oil1 tbsp tamari Method Firstly prepare peanut sauce.Combine all ingredients in a small bowl, mix well and set aside.Then prepare rice noodles as per packet instruction.Sauté shallots in peanut oil for 2-3 minutes. Then add sliced vegetables, egg and lightly pan fry for for 4-5 minutes.Add noodles and coriander, gently stir and then mix through the…

Super green pesto pasta

This recipe is perfect for a quick and easy weeknight dinner. You’ll certainly get your greens fix with this super green pesto pasta! We alternate vegetables used in this recipe depending on freshness and seasonal availability. Buying vegetables when they are in season not only enhances the flavour but also the nutritional value of the produce. We also recommend buying organic where possible. Why is it important to buy organic? Buying organic is the only way we can know our food is not genetically modified, contains optimum nutrient levels and is not contaminated with harmful chemicals. These chemicals include antibiotics and endocrine disrupting herbicides and pesticides. We have more detailed information about why it is so important, and which foods are most important to buy organic in our ebook, Healthy Habits. Serves 3. Ingredients 1 cup pasta (we have used quinoa and amaranth)1 tbsp olive oil4 shallots, finely chopped1 small leek,…

Rainbow buddha bowl

What better way to get in some veg. This rainbow buddha bowl is one of our most popular savoury dishes, packed with flavour, nutrients and it has that ‘clean’ finish that leaves you feeling nourished and satisfied. We have added Power Superfoods organic nori flakes, a mild tasting seaweed harvested by hand from pristine waters off Canada.  Nori is very low in calories and high in flavour, as well as being a great source of nutrients such as B vitamins, Vitamins A and E, amino acids (protein), fibre and trace minerals. Serves 2. Ingredients 1 tbsp toasted sesame oil1 brown onion, finely chopped1 tbsp fresh grated ginger (+ 1 tsp)1 cup cooked brown rice250 grams soft organic tofu1/2 tbsp tamari1 tbsp sesame seeds1 corn cob1 cup shredded red cabbage1 avocado1 carrot, in ribbons1 cucumber, in ribbons2 tbsp nori flakes, to sprinkle Method Sauté brown onion in 1/2 tbsp sesame oil over low-heat…

Sweet potato peanut curry

We’ll admit, putting peanut butter in a curry sounds a little odd… but trust us, it works. This sweet potato peanut curry is so nourishing and absolutely packed with flavour and nutrients. We recommend Pic’s Peanut Butter. It is made with 100% peanuts so has no added nasties. That aside, just tastes amazing! Serves 6. Ingredients 1 tbsp coconut oil1 small onion, finely chopped3 small sweet potatoes, cut into large chunks1/2 head of cauliflower1 small red chilli, finely chopped2 tbsp yellow curry paste2 tbsp grated ginger1 tsp cumin2 1/2 cups coconut water2 tbsp coconut sugar1/3 cup smooth peanut butterMint leaves, to garnish1/2 cup peanuts, lightly toasted, to serveLime wedges, to serve Method Place coconut oil in a large non-stick pan, add onion and braise for 3-4 minutes.Then add chopped sweet potato, cauliflower florets, cumin, curry paste, chilli, ginger, coconut water, coconut sugar and peanut butter.Bring to a boil, then reduce heat and…

Vegan mac n cheese

This mac (no) cheese is rich and creamy just like the real deal, only it is made with no dairy, no gluten and no unnecessary additives. For this vegan mac n cheese recipe, we’ve used a combination of cashews and pumpkin to create the soft, creamy texture. We’ve also added spices such as paprika, as well as nutritional yeast to create that cheese-like flavour. Paired with quinoa and amaranth macaroni style pasta, you have yourself a delicious and satisfying meal that is also packed with nutrients. Ingredients Serves 4. 1 tbsp coconut oil1 small brown onion150g pumpkin, roughly chopped1/4 cup water (+ additional 1/4 cup)1 cup cashews (soaked for 2-3 hours)2 1/2 tbsp nutritional yeast2 tbsp lemon juice1 tsp turmeric1/4 tsp paprika1 tsp dijon mustard1/2 tbsp coconut oil1 pinch salt and pepper3 cups pasta (we use gluten free amaranth/rice pasta) Method Braise onion in 1 tbsp coconut oil for approx.…

Quinoa 3 ways

Quinoa salad is a go-to of ours for a weekday packed lunch or a light and healthy dinner, particularly going into the warmer months. It is such a great staple and goes so well with so many different flavours. As well as being very versatile, quinoa is an incredibly nutrient dense ingredient. It is a great plant based source of protein, contains all amino acids, is gluten free, low GI (meaning it is helpful in blood sugar regulation) a good source of fibre AND promotes gut health. This trio of quinoa… Asian Fusion, Middle Eastern Tabouli and Mediterranean Roast Veg, demonstrates just how diverse this superfood ingredient can be, and how quick and easy it is to prepare. We’ve also included calories per serve for each of the 3 recipes. The high nutrient : calorie ratio is what grants quinoa its superfood status! 1 cup quinoa = 3 cups cooked quinoa…

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