In this space I have created nutrient dense recipes that are loaded with flavours keeping you satiated and satisfied. Every mouthful is packed with antioxidants, vitamins, minerals and goodness that Fuels, Heals and Nourishes your Body Mind and Soul. I believe in eating for health, to live a disease free life, no diets, no pills, no counting, just nutritious food that serves a purpose. Using quality organic ingredients; unprocessed, refined sugar free, dairy free, wheat free, nutrient dense, wholefood, superfood that takes you toward being and living the Healthiest You!

Each Recipe uses Ingredients that are Gluten Free, Wheat Free, Dairy Free, Refine Sugar Free, Unprocessed & as Organic as possible.

🌱INGREDIENTS:

2 Cans Chickpeas 400g drained 

(I keep the chickpea water known as aquafaba for mayo, egg wash - recipe to come)

1 fresh Lime Juice

3 Tbsp Tahini 

2-3 cloves Garlic 

1/4 cup Nutritional Yeast Flakes or more, I usually add more!

1/2 cup Filtered Water or more 

Pink Salt

Cracked Pepper

Finish:

Cayenne Pepper

Smoked Paprika

Olive Oil

Pitted Olives

Whole Chickpeas

Spanish Onion

Parsley

 🌱METHOD:

In a food processor, add all the ingredients and blend. How runny or thick you like your hummus is up to you and you just add more or less water. I prefer extra nutritional yeast flakes for depth. Taste and add more garlic, salt and pepper to your liking.

 Once done,  in a container, finish with a drizzle of olive oil all over and sprinkle smoked paprika and cayenne pepper. Entirely up to you. I sometimes change the flavour and sprinkle sumac instead. 

Store in fridge. 

 🤍Enjoy this with veggie sticks, seeded crackers, anything you like, or just eat it by the spoonful!

I will be creating different variations of this HUMMUS.

 🌱INGREDIENTS:

2 handful cooked Pasta (Rice & Amaranth Penne by Olive Green Organics)

1 head Broccoli cut into small pieces with stem

1 Zucchini roughly cut

2 handful Baby Spinach 

2 handful Toasted Pine Nuts (I go crazy as I love them!)

1 punnet Roasted Petite Tomatoes (see previous post)

3 Tbsp Homemade Pesto (see previous post)

Garlic Granules

Pink Salt

Cocomino Amino Sauce (by Niulife)

Cracked Pepper

Chilli Flakes (optional)

Nutritional Yeast Flakes

@boomaloom_natural_foods cheese

Olive Oil

🌱METHOD:

Heat pan with reasonable amount of olive oil, sautèe broccoli and zucchini with splash of cocomino, sprinkle garlic granules and chilli flakes, 3Tbsp or more nutrional yeast flakes, add cracked pepper and pink salt to your liking.

 Mix well and cook enough that it is still bright green, to your liking. I like my veggies a bit crunchy and not too soft. I then add pasta and pesto, toss well then sprinkle pine nuts. Turn the heat off and mix in baby spinach. 

 Finish it with roasted petite tomatoes, almond cheese, more pine nuts if you feel and drizzle a little more olive oil. 

 One way of eating your greens with tonnes of flavour.  Here are the 5 Greens - Kale, Basil, Baby Spinach, Broccoli, Zucchini.

🍫 INGREDIENTS:

1 packet Freeze Dried Strawberries sliced

80g Pistachio Kernels cut to pieces

Above two ingredients, use as much or as little as you like!

150g Raw Cacao Butter

40g Extra Virgin Coconut Oil/Butter

120g Raw Cacao Powder

70g 100% Maple Syrup

Pinch of Pink Salt

🍫METHOD:

Melt Cacao Butter and Coconut Oil in saucepan on med low heat stirring occasionally.

Once melted, turn heat off and add Raw Cacao Powder, mix in well, then add Maple Syrup and Pink Salt. Mix until well combined.

 On a flat rectangular baking tray, line it with baking paper. Depending whether you like the bark thick or thin, this recipe makes 2 trays or 1. Pour Cacao mixture on tray, sprinkle Strawberries and Pistachio all over.

Set in fridge. This takes approximately 1 hour.

 🤍This makes a perfect gift that is packed with nutrients, antioxidants, vitamins and minerals! Chocolate that is good for you without giving it up or the guilt!!

 Try other variations with different fruit and nuts! How about Raw Nutella Chocolate Bark! Recipe to come.

Here is a simple way to make a creamy coconut dessert that has a similar texture and taste to coconut yoghurt.

The coconut cream and milk I use is specially for desserts and not for savoury dishes. There is a big difference in taste and texture!

 🌱INGREDIENTS:

1 can Organic Coconut Cream

1 can Organic Coconut Milk

1/4 tsp Vanilla Bean Powder or fresh from Vanilla Bean Pod

Splash of Pure Vanilla Essence 

Cracked Pink Salt to your liking

100% Organic Pure Maple Syrup to your liking

 🌱METHOD:

In a bowl, mix all ingredients until all is mixed well. Use your taste buds to see if you need more sweetness or more vanilla and how much salt is required, I just crack a few rounds of pink salt. Coconuts are already naturally sweet and pink salt adds an edge into the dessert. 

Set in fridge overnight.

 I serve this with mango or berries, pineapple, any fruit you desire! I even eat it by the spoonful!!

 🤍Coconut Cream and Milk Benefits:

Rich In Vitamins : Coconut milk and coconut Cream is rich in Vit C, Vit E and many other B Vitamins.

These vitamins are good antioxidants which help fight free radicals and thereby reduce the risk of most major diseases.

 Coconut milk and cream are sources of healthy fats called medium-chain triglycerides (MCTs). Several studies have found that consuming MCTs promotes weight loss by decreasing appetite and increasing energy.

🌱INGREDIENTS:

🍏THE FILLING -

1/2 cup 100% Maple Syrup 

2 Tbsp Fresh Lemon Juice

2 Tbsp Rice Milk Powder

2 tsp Cinnamon Powder

1/2 tsp Ground Nutmeg

2 Pinch Pink Salt

8-9 Granny Smith Apples or Golden Apples are even better! Peeled and chopped Roughly

🍏 THE CRUMBLE:

1 1/2 cup Almond Meal

2 Tbsp Coconut Flour

2-3 tsp Cinnamon Powder

6 Tbsp Coconut Butter/Oil not melted 

6 Tbsp 100% Maple Syrup

1 cup (125g) Pecans Chopped Roughly

Pinch of Pink Salt 

 🌱METHOD:

Preheat Oven to 180'

🍏 For the Filling -

In a large bowl, add all ingredients except for the apples. Mix it well then add apples and coat it well. Once mixed, pour into a square baking dish 20x20. If you are using tin, line it with baking paper.

 🍏 For the Crumble -

Add all ingredients into a bowl and mix. 

(I use food glove and mix this by hand). The crumble should be a little bit wet not dry and have chunks. 

Spread over the apple filling then bake until golden brown or for about 30-40mins. I like mine browner than usual. Set aside and let cool as Crumble will become crunchier as it cools.

 🍏 To serve:

My Favourites are -

-Vanilla Ice Cream by @pana_organic

-Vegan Ricotta by @millerlanefoods

-Vanilla Bean Coconut Cream (see previous post for the recipe)

Or, I just eat it as is!!! How about Apple Rhubarb Crumble?!

 This Crumble is certainly special as it is Nutrient Dense filled with Antioxidants, Vitamins, Minerals and more. It is so good for your Soul!

 THE FILLING FOR THE CRISPY BAKED POTATO JACKET

🍄INGREDIENTS:

1 punnet sliced Brown Button Mushrooms

1 punnet sliced Mushroom Medley (Enoki, King Brown, Oyster or your favourites)

2 Handfuls washed Baby Spinach

Handful chopped Shallots (leave some to serve)

3-4Tbsp Coconut Milk (my favourite brand is Chef’s Choice)

2-4Tbsp Cashew Cream Cheese (I used Chives & Shallots by Nutty Bay) leave some to serve 

3TBsp Nutritional Yeast Flakes

1tsp Garlic Granules

1Tbsp Cocomino Sauce (Niulife)

Olive Oil

Chilli Flakes to your liking

Pink Salt & Cracked Pepper

🍄METHOD:

Heat pan to medium high with a drizzle of olive oil. Sautèe mushrooms with pink salt & pepper (to your liking), nutritional yeast flakes, garlic granules, chilli flakes, cocomino sauce. Cook until brown. Lower heat then add coconut milk and cashew cream cheese, stir well. Turn off heat then mix baby spinach until wilted then add shallots.

 See next post for the CRISPY BAKED POTATO JACKET RECIPE!!!!

 You can use this Creamy Mushroom Sauce with anything! I cook it with Rice Pasta, Black Bean Spaghetti, Risotto, whatever you can think of! I even eat it as is!

🥔INGREDIENTS:

3 -4 Medium washed, unpeeled (starchy potatoes like russets are best, or Yukon is an all purpose potato)

Olive Oil

Nutritional Yeast Flakes

Pink Salt 

Pepper

 To serve: 1 Punnet diced Snacking Tomatoes or Cherry Tomatoes

½ diced Spanish Onion

 🥔METHOD:

Pre heat oven 180’ Line baking tray with foil or baking paper.

In a pot filled with water, boil potatoes until med soft. Use a fork or skewer to prick and test the softness.

Once ready, strain and place potatoes on the baking tray. Cut Potatoes like a cross, but not all the way and open. Then mash a little with a fork. 

In a small bowl, add and mix ¼ cup of olive oil, 1 Tbsp of nutritional yeast flakes, pink salt & pepper - not too much salt as The Filling will give the potatoes flavour, you can always add more after. Then drizzle or brush mixture all over the potatoes. If you need more oil or flakes, add more!

Bake until crispy brown. Approx. 30-40mins.

 🥔To serve:

Place baked potato on a plate. Fill potato with generous amount of the creamy mushroom mix. Top it with diced tomatoes and onion, dollop cashew cream, drizzle olive oil and sprinkle more shallots. 

This is absolutely the best Heart Warming meal for Winter days or any days you feel like!

🍄Please see Previous Post for The Creamy Mushroom Filling!

🍌INGREDIENTS:

3 med ripe Bananas mashed 

1 cup Coconut Flour 

1 cup Almond Meal

3 Tbsp Chia Seeds soaked with 9 Tbsp Filtered Water let it sit for 5 mins 

(this is to replace 3 med eggs and add more water if necessary to get the consistency of an egg, this should be gluggy, not watery)

1 Tbsp Cinnamon Powder 

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 cup 100% Maple Syrup

1/2 cup Coconut Butter softened

1 tsp Vanilla Extract

Pinch of Pink Salt

🍌METHOD:

Pre heat oven to 180' then line loaf tin with baking paper.

You will need three bowls.

First bowl - Add all dry ingredients. Coconut flour, almond meal, cinnamon, baking powder, baking soda, pink salt, mix well.

Second bowl - Add melted coconut butter and chia mix, mix well.

Third bowl - Add remaining wet ingredients. Bananas, maple syrup, vanilla extract, mix well.

Blend second and third bowl, mix together then slowly add first bowl the dry ingredients mixture and fold until it becomes a soft dough. Then slowly fold in 1 1/2 punnets raspberries.

Press dough into tin and use remaining raspberries to finish on top, pressing it into dough. Create your own pattern!

Bake for 40-50mins until golden brown, use  skewer to check, skewer should come out dry. Once done, let it cool on cooling rack.

🍌To serve:

Melt vegan butter by @millerlanefoods, coconut vanilla bean ice cream by @pana_organic, coconut yoghurt by @coyo_organic or just eat it on its own with more raspberries or any berries! 

Store in airtight container and refrigerate. This can keep out for a few days without being refrigerated as well.

Try other variation with different fruit like Strawberries, Raspberries, Mango, Blueberries and Nuts! How about Mango Raspberry Coconut Bread!

🥒INGREDIENTS:

4-5 small med Lebanese Cucumber peeled and grated

1 bunch Dill finely chopped

1 Lemon juice

1 clove Garlic crushed or finely chopped

1 can Coconut Cream 

- Chef's Choice @chefschoiceau is the best coconut cream for this as it does not have any coconut taste.

Pink Salt

Cracked Pepper

2-3 Tbsp Nutrition Yeast Flakes 

🥒METHOD:

Drain and squeeze with your hands removing any juice from the grated cucumber and place in a large bowl. (Set aside cucumber juice to drink, I add sparkling water for that extra refreshing taste)

In the same bowl, add chopped dill, crushed or chopped garlic, lemon juice, coconut cream and mix well. Then add pink salt, cracked pepper and nutritional yeast flakes, taste to your liking.

Mix it well and once you have reached desired taste, store in an airtight container in the fridge.

🥒To serve:

You can use this as a dip for your veggie sticks, healthy crackers, dunk your chips in it, a base for the lettuce wrap (recipe to come), use it as part of your salad dressing, over grilled vegetables or just eat it by the spoonful! 

Tastiest Tzatziki that is refreshing on your taste buds and heals your body and soul!

🥦INGREDIENTS:

1 bunch Broccolini, stems diced and leave the heads whole

1 punnet of Mushrooms sliced 

1 small Eggplant sliced and grilled

2 cloves of Garlic peeled and diced 

2 cups of cooked Rice and Amaranth Penne by @olivegreenorganics 

4-5 Tbsp Olive Oil

1-2 small fresh Chilli sliced or Chilli Flakes

Handful of Kalamata Olives sliced by @molivesolives

4 Tbsp Nutritional Yeast Flakes 

Pink Salt 

Cracked Pepper

2 Tbsp Dairy-free Ricotta by @millerlanefoods 

 🍆METHOD:

Heat pan to medium high heat and add olive oil. Once oil is hot, sautèe garlic until slightly brown then add mushrooms and broccolini stems, chilli, nutritional yeast flakes, sautèe to your liking (I like my stems crunchy). 

Turn down heat to medium then add broccolini heads and pasta, stir for a few minutes then add pink salt and pepper to taste. Turn heat off then add olives, grilled eggplant and mix well.

 🌶To serve:

Dollop Ricotta all over and serve. You can add more chilli, drizzle more olive oil, whatever your taste buds desire!

 Enjoy this delicious meal that satisfies your every being!