‘My friend, my friend, you are where you are supposed to be already, do you not see? Stop looking for something else and look and feel all around. Everything is here now. Miss it, and you will have missed life.’
Red Thai Sweet Potato and Lentil Soup
▽ 2 tbsp coconut oil
▽ 1 onion, chopped
▽ 4 large sweet potatoes, peeled + chopped
▽ 4 garlic cloves, crushed
▽ 3 tbsp red thai curry paste
▽ 1 inch fresh ginger, grated
▽ 1 tsp ground ginger
▽ 2 tsp cumin
▽ 500ml vegetable stock
▽ 400ml can coconut milk
▽ 400g red lentils
▽ handful coriander, finely chopped
▽ 25g pumpkin seeds, roasted
▽ salt + pepper (to taste)
1. heat the coconut oil in a pan and pop the onion in along with a pinch of salt and sauté for 2-3 minutes. Add the sweet potatoes, garlic, curry paste, ginger, coriander, and cumin and cook for a further 5 minutes.
2. Pour in the stock, coconut milk, lentils and season with salt and pepper and simmer for for 20 minutes until the lentils are soft.
3. Blend the soup in a high speed blender and serve with a sprinkling of toasted pumpkin seeds and chopped coriander.
Roasted Potato and White Bean Salad
▽ 300g baby new potatoes
▽ 3 cloves garlic, chopped
▽ 2 tbsp coconut oil
▽ 1/4 tsp salt
▽ 1/4 cup coconut yogurt
▽ 1 tbsp lemon juice
▽ 1 tsp lemon zest
▽ 1/4 cup flat leaf parsley, chopped
▽ salt + pepper
1. Chop the baby potatoes in half and place on a baking tray. Add the garlic, salt, and the coconut oil and cook in the oven on 375F for 15-20 minutes until golden brown.
2. In a small bowl, add the ingredients for the dressing and stir well. When the potatoes have finished roasting, add the leftover roasted garlic into the dressing and combine.
3. Cover the potatoes in the dressing and top with the beans, salt, pepper and chopped parsley.
Curried Chickpea Stuffed Pitta’s
▽ 3 cloves garlic, minced
▽ 1 tbsp ground cumin
▽ 1 tbsp ground coriander
▽ 1 tsp salt
▽ 1 tsp turmeric
▽ 1 tsp allspice
▽ 1/2 tsp ground ginger
▽ 1/2 tsp pepper
▽ 3 tbsp olive oil
▽ 1 400g can chickpeas, drained + rinsed
▽ 1/2 red onion, sliced
▽ 1/4 cup thinly sliced red pepper
▽ 2 pitta pockets
▽ 1/4 cup hummus
▽ handful of chopped lettuce
▽ black and green olives (if desired)
▽ Parsley, for topping
- Preheat the oven to 400˚ F. In a medium bowl, combine the garlic with the spices. Add in the olive oil and stir well until a paste is formed. Add the chickpeas, red onion and red pepper to the paste and transfer to a skillet. Sauté in a medium heat for 7-10 minutes until the onions are tender and the chickpeas start to brown.
- Slice each pitta in half and heat until slightly crunchy. Open the pocket and spread 1 tablespoon of hummus on each. Follow with a handful of lettuce and a good helping of the chickpea mixture. Serve with extra hummus, olives and parsley.
Mango Rice Salad With Peanut Sauce
▽ 1 mango, chopped into small pieces
▽ 1 red onion, diced
▽ 1 greed onion, chopped
▽ coriander, chopped
▽ 1/2 red chilli, sliced + de-seeded
▽ 2 cups white jasmine rice, boiled, drained + cooled
▽ 2 tbsp peanut butter
▽ 1 inch piece fresh ginger, peeled
▽ 2 limes, juiced
▽ 1 tsp agave nectar
▽ 1/4 cup water
▽ 1/2 salt
- Place the sauce ingredients into a high speed blender and pulse to obtain a smooth, creamy liquid.
- Boil the rice while chopping the salad ingredients, and place in a medium bowl to combine. Once the rice is ready, serve alongside the mango salad and top with the peanut sauce.
Sunshine Cherry Vanilla Rose Smoothie
▽ 1 large, ripe, frozen banana
▽ 1 drop, pure rose essential oil
▽ 100ml coconut water
▽ 2 tbsp frozen cherries
▽ 1/4 tsp vanilla extract
▽ 1/4 tsp acai powder
▽ (optional) cocoa nibs, pumpkin seeds + edible rose petals for topping
Falafel Burrito with Sundried Tomatoes, Tzatziki + Micro Greens
▽ 4 tortillas or flatbreads
▽ 12 baby plum tomatoes
▽ 12 sundried tomatoes
▽ handful micro greens
▽ 4 tbsp hummus
▽ 1 400g can chickpeas
▽ 1/2 onion, chopped
▽ 1 garlic clove, crushed
▽ 1/3 cup fresh coriander, chopped
▽ 1/2 cup fresh parsley, chopped
▽ 3 tbsp chickpea flour
▽ 2 1/2 tsp salt
▽ 1 tsp baking powder
▽ 1 tsp ground cardamon
▽ 1/2 tsp ground cumin
▽ 1 tbsp olive oil
▽ 1 cup cashews, soaked for 2-4 hours
▽ 4 tbsp lemon juice
▽ 4 tbsp tahini
▽ 2 garlic cloves
▽ 4 tbsp hemp seeds
▽ 1/2 water
▽ 1 tbsp fresh dill
▽ 1 tbsp fresh parsley
▽ salt + pepper to taste
- For the falafels, pulse the chickpeas in a food processor until finely chopped (about 1 minute). Transfer to a mixing bowl/
- Pulse the onion, garlic and coriander until coarsely chopped. Mix in the chickpea flour, salt, baking powder, cardamom and cumin to form ping-pong sized balls.
- Pour 1 tbsp of olive oil into a skilled and sauté falafel balls over medium-high heat until deep brown and crisp (about 5 minutes). Transfer to paper towels and let sit for 5 minutes.
- For the tzatziki; Process all ingredients except the dill and parsley in a high speed bleeder until smooth. Transfer into a mixing bowl and stir in the freshly chopped herbs. Cover and leave in the fridge to chill for 10-15 minutes before assembling the burritos.