Information: 

(makes 4-6 serves)

Ingredients :

1 carrot, grated
¼ cabbage, red or white, shredded
1 red capsicum, thinly sliced
1 large zucchini, grated
Bag of bean sprouts
1 handful each of chopped coriander & mint
1 tablespoon of pepitas
1 tablespoon of sunflower seeds
Handful of chopped cashews

Dressing :

50g dates, fresh or dried
1 red chilli
1 clove garlic
Juice of 1 lemon
½ teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon organic cold-pressed oil (olive, avocado, macadamia etc)
1 tablespoon tamari or coconut aminos
½ teaspoon Chinese 5 spice (can make your own with star anise, Sichuan pepper, fennel seeds, cloves and cinnamon)
1 orange, peeled and seeds removed

Method:

1. Add all of the dressing ingredients to your food processor and blitz for 2 minutes
2. Toss all the vegetables in a bowl then pour over the dressing (there may be too much dressing so use as much or as little as you like)

Information: 

(makes 4 serves)

Calories: 273, Protein: 7g, Fats: 17g, Carbohydrate: 25g

This is a great side dish at a dinner party or as a lunch. Sometimes I like to serve with some steamed white fish also. It’s a little Moroccan flavor and definitely worth a try!

Ingredients :

½ medium cauliflower
1 teaspoon cumin seeds
2 tablespoons sunflower seeds
¼ cup pepitas
30 toasted almonds
¼ cup toasted cashews
6 dried apricots, finely chopped
4 dried figs, finely chopped
½ cup sliced spring onions or chives
40 g red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil

Method:

1. Chop the cauliflower up into about 6 pieces and place in the food processor and blitz until it resembles rice
2. Steam the cauliflower for 15-20 minutes until tender, then let it cool
3. Toast the seeds and nuts in a dry pan until the cumin begins to pop then set aside to cool
4. Mix the vinegars and oil together then add all the ingredients to a large bowl and toss until evenly distributed then serve

NB This can be served on its own or with your protein of choice.

Information: 

(makes 8 serves)

Calories: 60, Protein: 2g, Fats: 4g, Carbohydrate: 5g

I make this for a dip at parties or serve it with my salads at lunch time. I particularly like to mix it with tuna!

Ingredients :

1 large eggplant
2 teaspoons organic cold-pressed coconut oil/100% grass-fed ghee
1 clove garlic
50 g tahini
¼ cup lemon juice (about 2 lemons)
¼ teaspoon paprika
¼ teaspoon cumin
Sprig of chopped parsley

Method:

1. Preheat oven to 180 °C
2. Slice eggplant in half and brush with oil (olive, coconut, ghee)
3. Bake in oven for 30-40 minutes or until soft
4. Allow to cool then scoop out the flesh into your food processor
5. Add garlic, tahini, spices and lemon juice then blitz for 2 minutes until smooth
6. Mix in the parsley then serve as a dip (you may like to add some olive oil for this) or mix a portion with a can of tuna and serve with the Salad Base and 1 tablespoon of your choice of oil dressing and some nuts/seeds

Information: 

(makes 6 serves)

Calories: 82, Protein: 2g, Fats: 10g, Carbohydrate: 4g

Ingredients :

Juice of 1 orange
2 tablespoons tahini
1 tablespoon organic cold-pressed coconut oil
1 clove garlic
1 teaspoon raw honey
Pinch Himalayan salt and black pepper

Method:

1. Literally just place everything in the processor and blitz for 1 minute
2. Serve with Salad Base and maybe roasted vegetables and some nuts/seeds
3. Store any extra in a jar in the fridge for up to 4 days

Information: 

(makes 4 serves)

Calories: 100, Protein: 0g, Fats: 7g, Carbohydrate: 9g

This is soooo yummy and the colour is just divine! I always get people eyeing up my lunch with this one! Highly recommend you try this to jazz up a salad!

 

Ingredients :

2 tablespoons olive oil
1 small red onion
80 ml balsamic vinegar
1 tablespoon maple syrup/honey
½ cup blueberries (plus extra for serving if desired)
Cracked pepper

Method:

1. Sauté the onion in the oil and allow to cool
2. Place all the dressing ingredients in the processor and blitz for 1 minute
3. Serve with Salad Base and a few extra fresh blueberries…also great with some toasted hazelnuts for a lovely crunch!
4. Store any extra in a jar in the fridge for up to 4 days

Information: 

(makes 12 slices)

Calories: 178, Protein: 6g, Fats: 13g, Carbohydrate: 13g

Great snack for morning tea or post workout. Super quick and easy to make and have ready for people on the go.

Ingredients :

½ cup sultanas
3 figs
½ cup almonds
½ cup pepitas
½ cup walnuts
½ cup sunflower seeds
¼ cup chia seeds
¼ cup shredded coconut
1 teaspoon honey
1 teaspoon cacao
½ cup quinoa flakes
2 organic pasture-raised eggs (could use banana or flax eggs if you prefer not to have eggs)
¼ teaspoon nutmeg
¼ teaspoon cinnamon (sometimes I like a bit more!)

Method:

1. Preheat oven to 180 ˚C
2. Mix all ingredients in a food processor until it’s still coarse but starting to stick together
3. Line a baking tin and press the mixture into a slab
4. Bake at 180 °C for 30-40 minutes until golden
5. Allow to cool before slicing

I like to freeze this and pull out a slice as needed.

PLEASE NOTE: Nuts and seeds contain many anti-nutrients that impact nutrient absorption. They are also a high PUFA food and should be consumed sparingly. Activating nuts and seeds neutralises some of the anti-nutrients making them easier on the gut. If you are currently on a gut healing protocol, suffer with fatigue and brain fog, or have nutrient deficiencies it may be best to omit nuts and seeds from your diet whilst you heal.

Information: 

These are my go to for morning tea break. Just a small ball satisfies me much more than a piece of sugary processed cake ever would!

 

Ingredients :

You literally can’t go wrong here with combinations of ingredients; the sky is the limit!

I always have a variety of nuts and dried fruits in my cupboard so I just use what I have in roughly a 1:1 ratio.

Method:

Select some dried fruits (dates, apricots, sultanas, prunes, figs), nuts (Brazil, cashew, macadamia, almond, walnut) and seeds (pepitas, sunflower, chia, linseed, hemp) and blend in a food processor until it sticks to itself in a big ball. If the mix isn’t coming together, add more fruit, if it’s too wet, add more nuts/seeds.

You can also add a scoop of protein powder if you desire!

Get a small amount of the mix and roll into balls.

Coat in cacao powder, or shredded coconut (optional).

Store in an airtight container in the fridge.

 

Here are some yummy options:

Almonds, dates, pepitas, sunflower seeds, cacao and a few drops of doTERRA peppermint or wild orange
Cashews, macadamias, chia seeds, apricot and vanilla
Almonds, walnuts, Brazils, figs, and dates
Cashews, oats, dates, sunflower seeds, lemon zest and vanilla
Almonds, sultanas, Brazils, cacao and coconut

NB if using chia seeds I find they really get stuck in my teeth! I therefore like to first soak them for about 15 minutes in approximately double their volume of water before adding them to the mix e.g. 2 tablespoons of chia seeds in 4 tablespoons of water. You can always drain excess water so don’t worry too much about quantities.

PLEASE NOTE: Nuts and seeds contain many anti-nutrients that impact nutrient absorption. They are also a high PUFA food and should be consumed sparingly. Activating nuts and seeds neutralises some of the anti-nutrients making them easier on the gut. If you are currently on a gut healing protocol, suffer with fatigue and brain fog, or have nutrient deficiencies it may be best to omit nuts and seeds from your diet whilst you heal.