Roasted Pumpkin & Lentil Salad with Roasted Red Pepper Vinaigrette
Salads like this one make a great lunch or dinner. Simply serve it with a torn chunk of sourdough bread for an ample meal. I find lentils are satisfying and…
Beetroot Risotto
SERVES: 2 – 3 Ingredients: 1 cup organic arborio rice 1 cup raw organic beetroot, grated (about 2 large beets) 3 cloves organic garlic 1 organic stock cube (salt free)…
Coconut Beans
This dish is the tastiest and quickest way that I’ve discovered to eat beans. It is a stew I serve with rice, millet or quinoa or with baked corn chips…
Asian Mung Bean Noodles, Tempeh, Mixed Seed & Nori Gomasio
I could eat this every day of the week! The gomasio – traditionally a Japanese condiment made from ground, toasted sesame seeds and mixed with a little salt – turns…
Broccoli, Celery & Walnut Slaw with Lime & Avocado Mayo
I’ve never been a fan of raw broccoli unless it’s disguised in a green smoothie or juice, but I’m fully aware of the nutrient powerhouse that it is. So I created…
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Cauliflower Nasi Goreng
If you’ve never had cauliflower ‘rice’, I strongly urge you to try this dish. It makes a lovely light and nutritious lunch (or dinner) that is super-simple and quick to…
Nonna’s Lentil, Fennel & Celery Soup
Every other Saturday during my childhood, we would have this soup or a variation of it – sometimes with angel-hair noodles or egg stirred through it. I’ve always called it…
Baked Sweet Potato w/ Turmeric Cashew Hummus
Turn a simple baked potato into a work of art! This is the easiest meal in the world to make and always immensely enjoyable, another of my go-to recipes when…