Coconut & Cauliflower Soup

The perfectly warming soup for these cold days.

Ingredients
 

• 1 large cauliflower head, broken into small florets
• Knob of coconut oil 
• 2 onions
• Thai Red Curry paste* (make your own)
• 1 lemon
• 1 ½ cup of Vegetable Stock
• 1 can of coconut milk
• 1 tbsp rice vinegar
• A handful of chopped basil
• ¼ cup of chopped chives

 

*Thai Red Curry Paste

Form a perfect paste by grinding these ingredients using a pestle and mortar; 1 chilli chopped, ½ tsp of cumin powder, ½ tsp of coriander powder, 2 cloves of garlic, 1 tbsp fresh coriander, 1 tbsp lemongrass chopped, 2 shallots, ½ peel of a lime & squeeze of lime juice.

Method

1. Roast the cauliflower florets in coconut oil until the tips are golden brown (15 - 20 mins).

2. Let the onions sweat in coconut oil for about 3 minutes.

3. Add curry paste and lemon zest for a few minutes.

4. Add cauliflower florets, veg stock & coconut milk.

5. Once removed from heat, add rice vinegar and blend.

6. Serve up and add seasoning, sprinkle of basil & chives.

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Monsanto’s Glyphosate now most heavily used weed-killer in history - nearly 75% of all Glyphosate ever sprayed on crops used in the last 10 Years

A new paper published today in Environmental Sciences Europe confirms there has been a dramatic increase in the total volume of glyphosate applied to crops across the world. The paper, Trends in glyphosate herbicide use in the United States and globally, by Charles M. Benbrook, reveals that globally, glyphosate use has risen almost 15-fold since so-called “Roundup Ready” genetically modified (GM), glyphosate-tolerant crops were introduced in 1996. Over 70% of the total volume of glyphosate sprayed world-wide over the last 40 years (1974 to 2014) has been sprayed in just the last 10 years.

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How to use Coconut Aminos

An easy recipe idea to help you incorporate coconut aminos in your diet.
Ingredients:

• 1 cup Kale
• 1 cup Watercress
• 1/2 Avocado
• 3 tbsp Coconut Aminos
• Handful of activated Spirulina Sunseeds
• 1 tbsp Bee Pollen

Tahini dressing

• 1 tbsp Tahini
• 3 tbsp Olive oil
• 1/2 Lemon

Method
 

1. 1. Massage the kale leaves in the coconut aminos then place into a bowl with the watercress
2.  
3. 2. Top with chopped avocado
4.  

Dressing

3. 3. Mix well the tahini and olive oil. Drizzle over the salad
4.  
5. 4. Sprinkle the activated sunseeds on top

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Creamy Choco-Mint Protein Smoothie

The perfect breakfast or post-workout smoothie
Ingredients - Serve 1

• 300ml Coconut Milk
• 1 scoop Purition Vanilla Shake
• 1 tbsp raw chocolate powder
• 1 Frozen Banana
• 2 springs of Mint Leaves

Method
Add all ingredients into your blender and blend! Pour into a glass and drink immediately 



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Bone Broth Based Soup: BROUP

Ingredients:

• 1 Pouch of Ossa bone broth: chicken or beef
• 3 Onions
• 2 Celery stalks
• 3 Carrots
• 300g of Kale
• 6 Tomatoes
• 2 Garlic cloves
• 1 can of chickpea
• Pepper & Himalayan Salt
• Bay leaves

Method:

1. Dice your onions, carrots & garlic. Chop your celery. 
2. Chop the tomatoes and roast them for for 15 mins.
3. Genlty fry the onions and garlic in a pan. Add the broth with carrots, celery and bay leaves. Let it simmer for up to 20 mins.
4. Add the roasted tomatoes, kale and chickpeas.
5. Season




 

1.  

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Lentils and Mushrooms on Toast

2016 is the international year of pulses and we would like to eat a more healthy breakfast. This is a tasty meal. It makes a good vegan breakfast, nice winter lunch, a good snack or even a light supper.

Serving Size: 4

Ingredients:

• 8 ounces mushrooms, cleaned and sliced
• 1 14 ounce can lentils, drained (about 1½ cups cooked lentils)
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ teaspoon smoky paprika powder
• pinch oregano
• pinch thyme
• salt and pepper to taste
• 6-8 slices whole-grain bread, toasted
• as garnish parsley or cress sprouts, chopped

Directions:

1. Clean and slice the mushrooms.
2. Prepare the onion and garlic.
3. Heat the oil in a frying pan and sauté the onions.
4. Add the mushrooms and cook until lightly browned.
5. Add the oregano, thyme and garlic and mix well.
6. Drain the lentils and add to the mushrooms.
7. Stir to mix well.
8. Season to taste with salt, pepper and paprika.
9. Toast the bread.
10. Sere the toast with the lentil mushroom mixture on top and garnish with chopped parsley or a few cress sprouts.

Related Posts:

• Toast with Green Pea Spread, Avocado and Radishes
• Strawberry and Vegan Cream Cheese Toast
• Seitan Medallions with Sweet and Sour Lentils
• Marinated Mushrooms
• Polenta with Kale and Mushrooms

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Mayan Quinoa Salad

This delicious and colorful salad is very healthy and filling. We enjoyed it as our meal at lunchtime, but it would also make a nice snack, or can be a side dish.

Serving Size: 4

Ingredients:

• 1 cup dry quinoa
• 15 ounces cooked black beans, drained and rinsed
• 15 ounces canned or frozen corn, drained
• 1 medium red bell pepper, de-seded and chopped
• 1 large red onion, chopped
• 1 handful coriander or cilantro, washed and chopped
• for the dressing:
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• ½ teaspoon Cajun seasonings (or cumin and red pepper flakes)
• pinch black pepper
• pinch salt

Directions:

1. Rinse the quinoa with cold running water.
2. Place the rinsed quinoa in a saucepan with 2 cups of water, a pinch of salt and cook.
3. When the quinoa is done, set aside to cool.
4. While the quinoa is cooking, drain and rinse the black beans.
5. Place the black beans in a large salad bowl.
6. Drain the corn and add to the black beans.
7. Chop the onion and add to the corn and beans,
8. De-seed the red bell pepper and chop finely
9. Add the red pepper pieces to the corn and beans.
10. Wash and chop the coriander and add to the salad.
11. Mix the ingredients for the dressing in a small bowl.
12. By this time, the quinoa should have cooled down. If there is water, drain the water off, or using a slotted spoon, add the quinoa to the salad.
13. Pour the dressing over the salad and gently mix well.
14. The salad tastes best of it can season for ½ day or so.

Related Posts:

• Protein Packed Quinoa Salad
• Spring Salad with Baby Spinach Leaves, Fava Beans and…
• Quinoa Tabouli
• Vegan Quinoa Waffles
• Review: Quinoa and Kale Patties

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