Our recipes provide ultimate nourishment and combine the most important food groups, whilst also exciting your tastebuds. The recipes suit all culinary skill levels, from very beginners to the more advanced.
This colourful nutritious salad has a real kick in it. I love it as an entrée or main and if you make a big bunch of it, it’s a great lunch for the week!
4 medium, peeled and shredded lettuces
1/3 broccoli chopped small, marinated in salt and lemon
½ cup celery greens, diced
½ red capsicum, julienne and halved
1 small onion, diced
3 tbsp pumpkin seeds
1/3 cup water
¾ cup macadamia nuts
1 garlic glove
2 tbsp lemon juice
½ cup coconut oil
1.5 tbsp curry powder
1.5 tbsp Thai spice mix
1 tsp Himalayan salt
Pinch of stevia
Mix all salad ingredients together.
Blend all cream dressing ingredients in a blender until smooth.
Combine with salad and allow the flavours to meld ideally 1 hour.
(Can also be served straight away).
Top with some extra pumpkin seeds and a celery green on top.
This raw beetroot salad is full of bright fresh flavours with great colour and crunch. Great liver cleanser and super healthy. The yummy creamy dressing is a must and is made in no time.
1 medium red onion
1 table spoon caraway seeds
1/2 cashew nuts
3 sprigs basil
3 sprigs mint
Sea salt & pepper
Juice of 1 lemon
1 cup raisin
Place beetroot, onion and apple in the food processor (cut into semi small pieces).
Place into salad bowl and add raisins.
This delicious lasagne is a great introduction to raw food. Make it when you have a bit more time and can play it beautifully to family and friends.
4 zucchinis, sliced in mandolin,
marinated with salt and lemon juice
1–2 tsp Himalayan salt
1–2 tsp lemon juice
1.5 cups basil
1 cup parsley
100 g walnuts
3 tbsp lemon juice
2 garlic cloves
1 cup sun-dried tomatoes, soaked in water
¼ onion, chopped
2 garlic cloves
1/3 Fresh chilli or habanero (or to taste)
¼ parsley leaves
1 tbsp dried oregano and basil
Pinch of stevia
Slice the zucchini into thin slices with mandolin or sharp knife. Sprinkle with salt and lemon juice and let sit for 15 mins to release some of the water. Dry the zucchini slices with paper tower.
Combine all walnut pesto ingredients in a blender and mix until smooth.
For the Tomato sauce, blend everything together in a food processor including tomato soak water until well combined.
Lay zucchini slice on a flat surface, place a thin layer of walnut pesto and tomato sauce, and place another zucchini slice on top. Continue another three layers and finish with tomato sauce on top.
This Asian style fish recipe is super simple and you can use almost any white fish. Served ideally as a snack or entree.
500g white fish diced
1 bunch coriander
1 tbsp green curry paste
Juice of 1 lime
Place fish, the coriander leaves and all other ingredients in the food processor and blend to a semi smooth consistency.
Check seasoning and roll into small balls.
Bake on baking paper in the oven at 180 for about 20 minutes.
Garnish with Coriander and lime.
This yummy porridge is a great alternative if you are gluten intolerant or gluten sensitive. It nourishes the body from the inside and gives you a great kick start to the day.
3 cups buckwheat
800ml filtered water
Small handful of raisins
Small handful of nuts
Cinnamon and honey (optional)
Leave Buckwheat 5 minute to soak in the cold water.
Bring to boil over a medium heat for 15 minutes, stirring occasionally and add more water if required. Add raisins and simmer until the porridge has the desired consistency
Sprinkle nuts and fruit over the top.
Add honey for some sweetness and sprinkle cinnamon on top
Delicious, healthy snack - a great idea for kids birthday. You can also make it interesting by cutting it into fun shapes with a cookie cutter or use other fruits depending on your kids favourites.
Cut Banana into pieces, toss with lemon juice, then roll in roasted coconut.
Put Strawberries and Banana on a skewer for a little side dish or as a healthy snack.
These macaroons are delicious and light - made only with a few ingredients. Perfect little non-guilt pleasure.
1 cup sundried figs chopped
1/2 pepitas chopped
3 eggs (2 egg whites, 1 with egg-yolk)
2-3 cups desiccated coconut
Organic Raw Cacao nibs
Organic Raw unheated honey
Pre heat oven to 150
Chop the figs and pepitas into small pieces. Beat the egg whites in a bowl, adding 1x egg yolk, the pepitas and figs.
Add enough coconut to make the mixture stick.
Shape into little balls, pinch the top for the shape.
Bake on baking paper in 150 oven for about 12 minutes until golden brown.
heat cacao nibs and mix with honey
once Macaroons cooled off, drizzle nibs-honey mix on top.
This is one of the easiest desserts you can make – and it’s chocolate (in a healthy way)! We have some of these treats always in the fridge for whenever needed.
1 cup coconut oil
½ cup raw cacao powder
½ cup coconut flakes
½ tbsp lucuma powder
Pinch of Himalayan salt
Stevia to taste
Freeze to set up.