Red Lentil, Sweet potato and Tomato Soup with Quiona
1 onion chopped
2 cloves chrushed garlic
1 large sweet potato peeled and chopped
1 can chopped Tomatoes
4 cups water
1 cup red lentils
2tsp sea salt
2 tsp dried italian herbs (basil, oregano)
2 cups cooked quinoa grain
Sautee onions and garlic in a little olive oil for 2 mins. Add chopped sweet potato, stir another 2 mins. Add tin tomatoes, water, salt and herbs. Bring to the boil. Add lentils. Simmer 30mins. You may need to add a little more water if soup becomes too thick. Blend until smooth in a processor. Mix cooked quinoa through soup and serve.
Healthy Christmas Fruit cake (GF DF SF)
1 large orange
½ cup honey or pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon allspice
¼ teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 cup almond meal
1 cup brown rice flour
2/3 cup roasted pecans, chopped
2/3 cup roasted almonds, chopped
2 teaspoons fresh grated ginger or 1 tsp ground ginger
1 cup sultanas
1 cup pitted prunes (preservative free / organic)
½ cup apricots
¼ cup goji berries or dried cranberries
1 cup water (some of this can be the orange cooking water)
extra pecans or almonds to garnish
1. Preheat an oven to 180° C. Grease and line a 20 cm cake tin.
2. Place the orange in a saucepan with water and boil for 1 hour or
until tender. Once cooled, remove the pips and place in a food
processor along with the eggs, apple juice concentrate, vanilla and
spices. Blend until smooth.
3. In a large mixing bowl, combine the baking powder, meal, flour and chopped nuts.
4. Place the ginger, dried fruit and water in a saucepan and bring to
a boil. Simmer until the water is absorbed and the fruit lightly
softened. Leave to cool.
5. Stir the blended orange-egg mixture into the cooled fruit. Pour the
wet ingredients into the dry, stirring just to combine.
6. Pour the mixture into the prepared baking tin, place in the
oven and bake until an inserted toothpick comes out clean – about
Pear, Rhubarb and Polenta cake
GF, DF, SF
1/2 cup olive or coconut oil
1/2 cup pure maple syrup
3 eggs beaten
1 825g can Pears, drained and pears pureed or 5 ripe pears pealed, cored, pureed
1 cup raw chopped rhubarb (about 3 stalks)
1 cup plain gluten free flour
1 cup polenta
3tsp baking powder
1/2 cup milk (goats, rice or almond) with 1/2tsp bi carb soda disolved in
Mix together well oil, syrup, eggs, cinnamon, pureed pears and rhubarb.
Add flour, polenta, baking powder and milk with soda. Mix together well. Batter will be very wet.
Bake 180 degree oven for 1 hr or more until skewer comes out clean. Cool completley before cutting.
GF, DF scones
4 cups SR GF flour
1 x 270ml can coconut milk
Mix all together and form dough. May need to add an extra egg and/or some water if mix is too dry. Flour surface and press out dough about 1 inch thick. Cut with scone cutters and place on prepared baking tray. Bake 210c for about 20mins until lightly browned on top. Best eaten warm. You can add chopped dates or cooked mashed pumpkin and cinnamon for variations.
1 ½ cup dates
1 cup almonds
1 cup desiccated coconut
1. Process almonds until powdered. Add dates and pulse to combine. Mix other ingredients in either in the processor or by hand.
2. Form balls and roll in coconut. Refrigerate.
You can add 2 tbls Cacao or carob powder and 1tsp vanilla for a choc ball. Rum essence and peppermint essence can be added also. You could also add seeds instead of coconut, chia, sesame and sultanas or other (unsulphered) dried fruit could be used in place of the dates.
Avocado choc mousse
2 avocados sliced
1/4 cup organic raw cacao powder
1/4 cup agave nectar or honey
2 T vanilla extract
1/4 cup water
1 T coconut oil
Mix all together in a food processor until smooth. Chill and serve with berries. Can omit coconut oil if you do not have any.
Raw Vegan Raspberry Ganache Fudge Cake
3 cups dry walnuts
2/3 cup unsweetened cacao powder or carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool dates
1/3 cup semi-soft pitted Medjool dates
1/4 cup agave syrup
1/2 cup ripe avocado flesh
1/3 cup cacao powder
1/2 cup raspberries
1. To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid over-processing.
2. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.
3. To make the frosting, combine the dates and agave syrup in a food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
4. To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and sides. Serve immediately, or place in the refrigerator for a couple hours to firm up. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
Raw Cashew Cheesecake
For the Crust:
2 cups raw macadamia nuts
1/2 cup dates, pitted (medjools)
1/4 cup dried coconut
For the Cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup agave nectar
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)
For the Raspberry Sauce:
1 bag frozen raspberries (or whatever berries you prefer)
1/2 cup dates
1. To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.
2. To make the cheese, blend the cashews, lemon, agave, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place into the freezer until firm and then top with Raspberry Sauce.
3. Remove the whole cake from the pan while frozen, and place onto a serving platter. Defrost in the refrigerator.
½ cup buckwheat flour
½ cup quiona flakes
1 tsp bi carb soda
1 cup milk (almond, goats, rice)
Mix all together to form batter. Heat pan and oil with olive oil or coconut oil. Cook like piklets adding one dessert spoon of mix onto hot pan and turning over when bubbles appear. Serve warm with honey/nut butter / tahini. You can add a grated zucchini to the batter also.
1 x 250g jar Almond butter
½ tsp bi carb soda
½ cup honey
Mix well, pour into a small lined slice tin. Bake at 180c until cooked, about ½ hr, until skewer comes out clean.
Banana oat cookies (gluten, sugar and dairy free)
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Drop dessert spoons of the mixture, on a lined baking sheet. Bake for 12 – 14 minutes. Cool before transferring to container, they do not hold together well when hot from the oven. I have not tried it but to make them gluten free you could use quiona flakes in place of the oats.
Basmati rice salad
- 4 cups cooked/lightly cooled basmati rice (or brown rice)
- 1 1/3 cups thinly sliced green onions
- 1 1/2 cups thinly sliced celery
- 3/4 cup minced fresh parsley
- 3/4 cup chopped pecans
- 1/2 cup dried currants
- 1/2 cup chopped walnuts
Mix all together in a large serving bowl.
- 5 tablespoons olive oil
- 5 tablespoons lemon juice
- 3 tablespoons soy sauce
- 2 1/2 teaspoons ground cumin
Mix ingredients for dressing together in a cup and then pour over salad and stir to coat. Nice served immediately or refrigerated for the following day.
Honey Baked Lentils
1 cup dried green lentils
2.5 cups water
2tblsp Tamari or organic soy sauce
2tblsp olive oil
1 medium onion diced
2 cloves crushed garlic
1tsp ground ginger
1tsp ground cumin
Mix all together in an baking dish. Bake covered with foil 160c for 1hr. Nice side dish to meat and fish.
Quiona and Pumpkin Gratin
2 cups cooked (roasted or steamed) pumpkin
1 cup quiona grains (well rinsed)
2 cups water
1tsp sea salt
2tblsp olive oil
4 cloves garlic
1 small onion
1 pkt goats fetta (Josephine’s is the best tasting supermarket brand)
Simmer quiona, water and salt about 15mins until grains are softening and water is absorbed. Fry onion and garlic in olive oil, add to cooked quiona. Add egg and most of the cheese and the pumpkin. Mix in 2 beaten eggs, put into greased casserole dish and top with the remaining fetta. Cook 180c oven for about 40mins.
1 cup white quinoa grains, rinsed well
½ teaspoon coarse sea salt
2 cups of roasted veggie pieces (non nightshade veges, pumpkin, beetroot, cauliflower)
½ cup (or more) freshly chopped herbs such as parsley, chives, basil
½ cup goats fetta, crumbled (cheese is optional, roasted chopped nuts/seeds can be substituted)
Dressing: ½–1 teaspoon fine sea salt
2 teaspoons Dijon mustard
1½–2 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
Place the quinoa in a saucepan with the salt and 2 cups of water. Bring to a boil, then simmer, covered, for 15–20 minutes or until all the water is absorbed.Cool.
dressing: dissolve the salt and mustard in the vinegar, then blend in the oil. Check for seasoning and adjust to taste.
In a large bowl, combine the roast veg, herbs and quinoa . Add the dressing through the salad in small amounts until you reach your desired taste (there may be leftovers). Mix through the fetta (or nuts/seeds). Serve at room temperature or chilled. Keeps in an airtight container, refrigerated, for 3-4 days.
Basil Cashew Pesto
2 cups fresh basil leaves
1/2 cup cold-pressed extra virgin olive oil
3/4 cup raw cashews, soaked for several hours
1-2 large cloves fresh garlic
1 handful of parsley *optional
juice of one lemon
dash of Himalayan sea salt
Soak the cashews (from several hours to overnight). Drain, discard the soak water and rinse. Rinse the basil and parsley. Toss all ingredients into a high-powered blender or food processor. A small ‘magic bullet’ type blender works best.
Blend to a thick paste, stopping occasionally to scrape the sides of the blender, so it all gets evenly blended. Use immediately or freeze. Just pour it into an ice cube tray until frozen then store pesto cubes in a container.
Serving suggestions*mix pesto with GF pasta, cooked free range chicken and steamed broccoli for a main meal. *serve pesto as a dip with rice crackers and vege sticks. * Spread pesto on corn thins and top with salad and salmon
- 600g canned chickpeas, drained, rinsed
- 3 garlic cloves, crushed
- 100ml olive oil
- 2 tbs tahini paste
- 1 tsp ground cumin *optional
- Juice of 1 lemon
Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth. Serve as a dip, spread on crackers or GF toast.
15 Medium beetroots, peeled and cut into halves
8 Garlic cloves, cut into halves
1/4 C. Olive oil
3 Tbsp. Balsamic Vinegar
Sea salt to taste (about 1tsp)
Preheat oven to 190 C / 375 F. In a small bowl combine olive oil, vinegar and salt. Mix well. Place beetroot on a baking tray and pour over oil-vinegar mixture. Roast for 45-50 minutes or until tender. Serving suggestions *Side dish for a main meal *Roast beetroot can be used in salads with baby spinach and goats fetta, * tossed through risotto/pasta dishes *puree until smooth and use as a dip.
Salmon pasta with olives and lemon
- 400g Gluten free spaghetti pasta
- 2 tablespoons olive oil
- 1 red onion, roughly chopped
- 2 garlic cloves, crushed
- 2 teaspoons finely grated lemon rind
- 1/2 cup whole green olives
- 2 tablespoons lemon juice
- 300gs canned tuna, drained
- 1/3 cup chopped flatleaf parsley
- salt and cracked black pepper
- Cook the pasta according to packet instructions. Drain and keep warm.
- Heat the oil in a large frying pan over medium heat. Add the onion and cook for 4 minutes or until softened. Add the garlic and lemon rind and cook for another 1-2 minutes.
- Add the cooked pasta to the pan, along with the olives, lemon juice, tuna and parsley. Season with salt and cracked black pepper.
- Gently toss until well combined and cook for another 2-3 minutes or until warmed through. Serve with salad.
Banana cake, no sugar, gluten or dairy
1/2 cup liquid coconut oil (olive oil works too)
1/2 cup honey
1tsp vanilla extract
2 large overripe bananas mashed
1 cup brown rice flour
1cup quinoa flakes
1 cup crushed walnuts
1/2 cup milk (rice or goats)
1 1/2 tsp bi carb soda
Mix oil, honey and beaten eggs. Add vanilla and bananas. Mix well.
Add flour, flakes and nuts to wet mixture. Dissolve bi carb in milk and
then add to mixture. Mix dry ingredients and milk until well combined.
Transfer to a large prepared cake tin or muffin tins. Cook 180 degrees
until fork comes out clean. Usually about 35-45mins for large cake.