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

Broccoli Mash

Thursday, 03 September 2015 by

2 organic broccoli 1/4 cup almond milk (unsweetened) 2 tsp Vivo Alkaline Complete ‘Au Naturel’ Protein Himalayan rock salt ground black pepper optional: spinach, dulse flakes, chilli, coriander Steam broccoli and remove from heat when lightly cooked. Add steamed broccoli, almond milk and protein powder to a high powered blender. Blend to a thick mash

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

Sweet Onion & Cabbage Jam

Monday, 03 November 2014 by

    2tsp coconut oil 1 brown onion, finely sliced Pinch of salt flakes 1 cup cabbage (red or green), finely sliced 3tsp rice malt syrup 1/2tsp ground cumin   In a medium frypan on a medium-high heat, melt coconut oil until pan is warm. Add onions and a pinch of salt, and sauté, stirring

  150 grams of chickpea (also known as besan flour or garbanzo flour) 220ml of water 2/3 cup of zucchini, washed and grated (also known as courgette) 1.5 tsp of salt 1/3 cup of fresh chives, washed and finely sliced ¼ cup of semi dried tomatoes, drained of their oil and finely sliced 2 cloves

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