1 cup cooked organic chickpeas 2 tsp coconut oil Spice mix: 3 tbsp cumin, 2 tbsp coriander, 2 tbsp paprika, 2 tsp ground ginger, 2 tsp cardamom, 1/2 tsp cinnamon and Himalayan rock salt (this creates a tandoori style spice) Kale Chard or spinach Coriander 2-3 garlic cloves 2 tbsp unhulled tahini Juice of 1 lemon

Chilli Buckwheat Tortillas

Wednesday, 12 August 2015 by

1 cup buckwheat flour 2 tbsp Vivo Alkaline Complete ‘Au Naturel’ Protein ½ tsp Himalayan rock salt 1 tsp cumin 1 tbsp coconut oil (melted) 1/3 cup water Chilli flakes to taste Mix the buckwheat flour, protein powder, salt, cumin, chilli flakes and coconut oil in a bowl to combine. Add the water and mix

Raw Beetroot and Thyme Soup

Monday, 10 August 2015 by

2 cups chopped raw organic beetroots 1 cup chopped raw organic zucchini Juice of ½ a lemon 1.5 tbsp apple cider vinegar 1-2 tbsp Vivo ‘Au Naturel’ Alkaline Complete Protein 2 tbsp fresh thyme chopped Himalayan rock salt to taste ½ cup water Place all ingredients in a high power blender and blend to a

Scented, Crunchy Black Rice Salad

Monday, 11 August 2014 by

  For the salad ½ cup of black rice (I had the glutinous one) ½ small brown onion, peeled and finely diced 10 mushrooms, sliced (your choice of mushrooms) 3 tbsp of well washed and finely sliced coriander roots 1 handful of washed and roughly chopped coriander leaves 1 handful of fresh basil leaves, washed and

Staple Vegetable Stock

Tuesday, 06 May 2014 by

Vegetable stock is a fantastic way to reduce the amount of waste in your kitchen, add more nutrients into your meals, save money and to be completely aware of what ingredients are in your food. By cooking the vegetables for a long period of time your ensure your stock is full of minerals and fat

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