Recipes

Ingredients 

1/2 cup of broccoli

2 x asparagus spears

1 cup of kale

1 cup of spinach

1/2 capsicum

3 Portella mushrooms

1/2 a cup of pumpkin

10 cherry tomatoes

1/2 a cup of eggplant

1/2 a cup of zucchini 

1/2 a bunch of fresh basil 

6 green beans

1 whole garlic b

1/2 a Lemon

3 tbsp of olive oil

1 tsp of fresh chill

Salt/pepper to taste

2 eggs (optional) 

1 tbsp of apple cider ( for poached eggs).

1/2 a cup of pinenuts

2 slices of wholemeal sourdough bread (optional) 

Method

Set oven to 180. Rinse vegetables well and chop the eggplant, zucchini, pumpkin, and asparagus into approx. 1 cm pieces. Leave mushrooms, capsicum, and tomatoes whole. Place on an oven-proof tray with a whole garlic bulb. Drizzle with olive oil and salt/pepper. Bake for 15 minutes check after 10 as you may need lower the temperature. Remove vegetables from oven. Remove the skin from capsicum and chop both capsicum and mushrooms. Squeeze garlic out of the skin and set aside all the roast vegetables.

If you are adding eggs, prepare the water on the stove bring to boil then add apple cider and bring to a simmer.

Ingredients 

1/2 a bunch of kale

2 tbsp of sesame seed oil

1 tbsp of coconut oil

1 tbsp of sesame seeds

2 tbsp of crushed almonds

Himalayan salt & black Pepper

2 tbsp of chopped Coriander or dill

1/2 a Lemon

1 tsp of fresh chilli

1 tbsp of chopped shallots

Method

Preheat oven to 160 degrees.

Rinse kale, shake off excess water, and pull it apart into chip size pieces. Lay flat on a large oven proof tray.

Mix sesame and coconut oil into a bowl and drizzle over kale.

Mix chopped herbs, salt, pepper, chilli, shallots, sesame seeds, and almonds into a bowl and sprinkle over kale.

Squeeze lemon all over and place in the oven for 10-15 minutes, check after 10 to see how they are going as every oven is different.

Cook for 5 minutes longer and crush up into a seasoning to add to salads, vegetables, or cooked salmon. Enjoy!!

Ingredients

1 cup of cubed pumpkin

1 -2 tbsp chai 

1 cup of almond milk (pure harvest activated)

2 tbsp of chia seeds

4-5 pitted dates

4-5 pistachio nuts (optional)

1 tsp of raw honey

Instructions

Add pumpkin to boiling water and cook for 5 minutes, then place in a 180-degree oven for 5-8 minutes. set aside to cool.

Add chai to half the cup of the almond milk in a saucepan, and brew on low for 5- 8 minutes, stirring continuously. Strain and set aside to cool. 

Add the other half of the almond milk to chia seeds and mix well, place in the fridge in a jar or serving bowl for about 10 minutes.

Blend pumpkin, dates, chai tea, and honey until smooth.

Lay pumpkin mixture on top of chia seeds. place back in the fridge until ready to eat. Crush pistachio nuts with the back of a spoon and sprinkle on top. 

Ingredients 

1 cup of brown rice

1/2 cup of mixed quinoa

1 roma tomato 

1/2 Spanish onion

1/2 a block of haloumi

1 cup of Panko crumb 

2 cloves of garlic

5 basil leaves

Pepper to taste

1/2 a lemon

5 black olives

Method

Preheat oven to 180 degrees.

Boil rice for 5 minutes, simmer, and add quinoa cook for a further 10 minutes. Drain and set aside.

finely chop tomato, onion, garlic, olives, and basil and add to a bowl. Add cooled rice, quinoa, egg, lemon, and half a cup of panko crumbs. Fold the mixture and add pepper to taste. Roll into palm size balls and coat balls with the remaining crumbs. Drizzle with olive oil and bake for 10 -15 minutes. Enjoy🍅