Category Archives for "Recipes"

Quinoa Pancakes

Ingredients:• 2 cups of quinoa grains soaked overnight in water or almond milk• Pinch of salt• 1 tsp ghee or coconut oilMethod:1. Mix salt and soaked quinoa in food blender until smooth.2. Add a little bit ghee or coconut oil to a hot frying pan.3. Add a spoon of batter and fry pancake.4. Serve with […]

Roast Vegetables

Ingredients:• 1 Beetroot, peeled and chopped into 1.5 centimeter pieces• 1 cup of pumpkin, peeled and chopped into 2 centimeter pieces• 1 cup of sweet potato, peeled and chopped into 2 centimeter pieces• 2 tablespoons oil• Fresh rosemary or thyme or sageMethod:1. Mix all ingredients in baking dish and cook for 45 minutes at 180 […]

Omelet

Ingredients:• 2 eggs• 1 tablespoon unsweetened milk (soy, rice, etc)• A small handful of baby spinach• 1 medium sized mushroom• 1 tablespoon of chopped onions• Salt and pepper to tasteMethod:1. Beat eggs.2. Combine all ingredients into the egg mix.3. Pour into a frypan.4. Cook without stirring for two minutes then fold the omelet in half.

Vedic Falafel wrapped in Lettuce

Ingredients: • 1 cup cooked moong beans • 1 small onion chopped • 2-3 cloves of garlic • 1/2 cup of chopped coriander and parsley • 1-2 tsp each cumin seeds and coriander seeds • 1 tsp each red pepper flakes and turmeric • 3-5 tsp potato starch (optional) • Salt to taste  Method: 1. Add all the ingredients mentioned above in food processor and […]

Zucchini, Millet and Mint Salad

Serves 4 Ingredients: • 3 cups cooked millet, cooled • 6-7 small zucchini, sliced into thin coins • Handful mint leaves • Handful lightly toasted pumpkin seeds   Coriander (cilantro) dressing: • 1 large bunch coriander, stems, roots, all roughly chopped • Juice of 1 medium lemon • 1/4 cup extra virgin olive oil • 2 cloves garlic • 1/2 teaspoon cumin powder • 1/2 teaspoon coriander […]

Quinoa and Beetroot Frittata

Ingredients: • 1/2 cup cooked quinoa • 3 large beetroots, peeled and cut into 1/2 inch cubes • 1/2 butternut pumpkin, peeled and cut into 1 inch cubes • 2 handfuls of spinach, chopped • 12 eggs • 150g Goat’s feta • Sea salt and pepper to taste Method: 1. Preheat the oven to 200 ˚C. Bake the beetroot and pumpkin for 20 minutes. […]

Dal soup

Serves 4-6 peopleIngredients: • 1 cup yellow split moong beans (Washed and Soaked minimum for 4 hours) • 6 cups water • 1 tsp turmeric powder • 1 tsp coriander powder • 1 tsp cumin powder • 2 small Zucchini • 1/2 tsp salt • 2 tsp ghee or coconut oil • 1 tsp cumin seed • 1 tsp fennel seed • 8-10 curry leaves • Coriander […]

Chicken & Tangy Pineapple

Ingredients: • 250 g of chicken or turkey breast, cut into think bite-sized pieces • ¼ cup fresh ripe pineapple cut into small cubes, and dusted lightly with dried ginger • ½ cup mixture: broccoli florets, snow peas and onion • 2 to 4 tablespoons of water • 1 teaspoon of slivered almonds • Garlic • Sea salt • Cracked pepper • 1 tablespoon […]

Berry & Quinoa Flake Porridge

Ingredients: • ¼ cup of uncooked quinoa flakes • ¾ cup of unsweetened almond milk • ½ tablespoon of almonds, chopped • ½ cup of fresh berries • A pinch of ground cinnamon to serve Method: 1. Soak quinoa flakes with ¼ cup almond milk overnight in the fridge. This speeds up the cooking time in the morning. 2. Add soaked quinoa flakes […]

Broccoli & Almond Soup

Ingredients:50g (1/2 cup) ground almonds  900ml vegetable stock 675g broccoli Himalayan salt and black pepper to taste Method: Cut broccoli into small florets and place in saucepan. Add stock and bring to the boil. Simmer for 6 – 7 minutes until tender. Add the ground almonds and blend with a hand held blender stick or food processor until smooth. Add salt and […]