Tuna Mornay

This was a family favourite as I was growing up, however I've added a healthier twist on the original recipe, to which the white sauce is replaced with cauliflower. It is the perfect time of the year to make this dish given it is cauliflower season!  

* Serves 2 

Ingredients 

• 1 small tin of tuna with olive oil

• 1/4 head of cauliflower broken into small florets, and finely chopped in food processor for approx 2 seconds

• 2 stalks of finely chopped spring onion

• 1/4 cup fresh or frozen peas

• Fresh finely chopped chilli, less or more for your desired taste.

• 1/2 cup of cauliflower sauce. ( refer to recipe below)

Method

Drain oil into frypan, and once warm, add the finely chopped cauliflower. This should look and resemble rice. Stir for a few mins or until it softens.

Add the remaining ingredients, lastly tuna, and stir well. 

Once it is well combined, pour the cauliflower sauce (separate recipe below) over and fold through. Sprinkle over spring onions. 

For extra texture, add a sprinkle of sesame seeds (white or black can be used) and a small handful of dried onion. 

Warm cauliflower sauce

A lovely light, subtle sauce to substitute the traditional white sauce - typically made of butter, flour and cheese. 

* Makes approx 1 and 1/2 cups

Ingredients 

• 1/2 head of cauliflower, broken into small florets

• 2 small whole garlic cloves

• Enough water to cover vegetables

• 2 tablespoons of white tahini

• 1 teaspoon of Himalayan salt

• Large pinch of white pepper

• Pinch of smokey paprika.

Method 

Add water to pot. Once it comes to the boil, add cauliflower and garlic and steam until soft. Allow approx 5-10 mins. Put aside the vegetable water (use to thin sauce)

Place veggies into the food processor. 

Add tahini and spices and process until it becomes smooth and silky. 

Add a small amount of vegetable water and continue to blend until it is smooth and to your desired thickness. 

This is a perfect way to increase nutrition, flavour and creaminess to Tuna Mornay or other warmed veggies!

Creamy Cauliflower & Chestnut Soup

Now that chestnuts are in season, I’m finding ways to use them, particularly because they so versatile and can be made in both sweet and savoury dishes. They require a little more preparation, but preparing them brings in a mindfulness practice. 

This soup has subtle flavours, further enhanced by herbs and a sprinkle of Parmesan cheese to create the “Umami” taste.

* Serves appox 6

INGREDIENTS

• 3 teaspoons of olive oil
• 1 leek well washed, white part, finely sliced. If leeks are unavailable, one onion can be substituted
• ½ head of cauliflower broken into small pieces
• 2 cloves whole garlic
• 3 litres of water
• ½ cup of pureed chestnuts
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 teaspoon fresh herbs, sage or tarragon. If these are not available, I like to use “Herbs De Provence”. Organic dried herbs
• ½ cup of pureed, peeled and cooked chestnuts. I boiled these, but they can also be roasted. (Alternatively, use almond pulp if you have just made the nut milk or ground almond meal if these are not available) 
• 1/2 cup of nut milk
• 1 tablespoon of fresh Parmesan to sprinkle over
• A scatter of fresh herbs

METHOD

In a fry pan, add oil.

Once pan has heated, add leek or onion and gently toss until colour changes. Put aside.

In a pot, add enough water to cover vegetables, and when it reaches boiling point, add cauliflower pieces and garlic, and steam until just tender. Allow approx. 5 -10mins.

In food processor, add leek, cauliflower, garlic, spices, herbs, water and the chestnut puree, or almond pulp or almond meal, and blend until it is well incorporated.

Finally, add nut milk and stir through.

Sprinkle over Parmesan and scatter fresh herbs. Serve with slices of fresh bread.

Enjoy! 

Spicy Satay Sauce

Satay sauce is popular for good reason. The flavours, heat, colour and textures delight the senses and create an explosion in your mouth! This is wonderful served over an Indonesian salad (recipe on p39). This recipe is flexible based on whether you enjoy a light, medium or rich sauce. Enjoy experimenting with ingredient quantities to find your favourite taste – from more sweetness to more acidity to more heat. As with all great cooking, it’s as simple as tasting as you go and adjusting accordingly.

INGREDIENTS

• 2 tsp coconut oil
• 1 small brown onion, finely sliced
• 1 garlic clove, crushed and finely chopped
• 1 tsp fresh ginger, finely minced
• 1/4 cup apple cider vinegar
• 1 tbsp tamari
• 1/4 cup coconut amino sauce or 1-2 tsp coconut sugar
• 1/2 cup almond butter or cashew butter
• 2 cups coconut water or coconut milk or 1 cup coconut milk and 1/4 cup coconut cream
• Pinch sea salt
• Pinch pepper
• Pinch cayenne

METHOD

Heat a saucepan over a medium heat, add the oil and, once melted, add the onion, garlic and ginger and sauté until the onions start to change colour

Add the apple cider vinegar and stir well

Add the tamari and coconut amino sauce or coconut sugar and stir gently until it is well combined

Add the almond or cashew butter, salt and peppers and slowly add enough coconut water (or coconut milk or coconut cream combination) to make a thin paste – you may need to use the back of a spoon to separate the nut butter

Stir all ingredients until they are well combined, adding liquid until you reach your preferred consistency

For a thicker and/or richer sauce, add more nut paste and either the coconut milk or coconut cream and, for a saltier satay, add more tamari

Fresh Kingfish Ceviche

This dish has bright, tangy, fresh flavours and works beautifully as a starter to the main meal. It requires no heat as the acidity of the citrus juices allows the proteins to breakdown and cure the fish. Like a good steak it can be served either as rare, medium rare or medium. This dish calls for a semi firm white flesh fish rather than an oily, stronger variety. For the best results, always select the freshest fish available!

* As an entrée serves approx. 2-4 persons

Ingredients

• Approx. 300 grams of fresh white semi firm fish, cut into even sized pieces approx. ½ cm

• 2 -3 limes depending on their size, juice squeezed

• ¼ cup of finely chopped red onion or 3 finely sliced spring onion, white parts

• ½ avocado chopped into even small cubes

• ½ small garlic clove, skin removed and smashed

• Pinch red fresh chilli or pinch of dried chilli

• ¼ cup coriander leaves without stems

• 3 teaspoons good quality olive oil

• Optional: micro herbs as garnish

• Optional: 2 small radishes, finely sliced

Method

Remove the bloodline or the darker part of the fish. (This can be too strong in flavour)

Remove the skin or any bones, slice the fish evenly, and place it into a glass bowl.

Pour the juice over, and allow the fish to bath in the liquid. Allow approx. 10 mins for rare, and 15-25 for medium. Check every 5 minutes in order to test whether it has cured to your liking. The fish will change colour and become opaque when ready

In the meantime, cut vegetables and herbs and carefully fold through in a separate bowl

Drain the fish and add it to the remaining ingredients

Pour oil over and season the dish, here I've used a wasabi and avocado blend as a dressing.

You can scatter micro herbs, sesame seeds, coriander leaves or spring onion, served along with a lime wedge as a gorgeous garnish!

Hot Gluten-free Easter Bun

This gluten-free bun is made with lovely sweet spices, fruit, the zest from an orange or lemon, and just a little coconut sugar for a hint of sweetness. Better yet - no flour, yeast, butter or oil is added.

• Prep time: 10 minutes standing time and 10 minutes of preparation
• Cooking time: 35 minutes
• Makes approximately 20 pieces approx. 5 cms in diameter
• Preheat oven to 170 C depending on your oven

Ingredients

• 2 eggs brought to room temperature
• ½ cup of chia seeds
• 1 cup of almond milk or milk of your choice
• 1 medium sized apple finely chopped
• 1 cup sultanas
• 1 cup finely ground-unsalted cashews
• ½ cup desiccated coconut
• ¼ cup coconut sugar
• Zest from 1 orange or lemon
• 3 teaspoons cinnamon
• 1 large pinch vanilla
• 1 large pinch nutmeg
• 1 teaspoon ginger powder or ½ teaspoon fresh ginger
• Optional: 1 dessertspoon of cacao nibs sprinkled over buns
• 1 dessertspoon of coconut nectar to drizzle over buns

Method

Soak the chia seeds in milk. Stir initially, then again after 5 minutes. Allow it to stand for 10 minutes or until the seeds have become slightly gelatinous.

Once the eggs have come to room temperature, whisk together until it is creamy, and pour into a separate bowl. 

After 10 minutes or so, add remaining the ingredients to chia seed mixture. Finally add whisked eggs and fold it in.

Combine well and form into small even sized buns approx. 5cm in diameter. Place these onto baking paper on an oven tray and drizzle coconut nectar over.

Bake for 35 minutes, or until golden brown on the outside and cooked in middle.

Check they colour of buns. If they appear to be too brown, turn oven to 150c and place a sheet of baking paper over.

Eat them hot from the oven, or with remaining buns, refrigerate or freeze for later use. If they have been frozen, allow them to defrost and carefully slice them in half to toast.

Serve

There are a few great ways to serve this Easter treat: one with a spoonful of macerated fruit medley (from recipe from LMITK on pg. 29) with a dollop of yoghurt. Or another, a dollop of ricotta/coconut yogurt and exotic ginger & apricot jam (refer to recipe on page 107).
Enjoy!

Middle Eastern Cauliflower Rice

I love the uniqueness and simplicity of this recipe. It creates an excellent substitute to rice with less starch and more nutrition. it is a great option if you want to increase your family’s vegetable intake. It provides a delicious balance of texture, colour and taste with the use of spices, nuts and dried fruit.

Serves 4

INGREDIENTS

• 1/2 medium cauliflower
• 2 tsp coconut oil
• 2 spring onions, finely chopped
• 1 small onion, finely chopped
• 1/2 cup hazelnuts, roughly chopped
• 1 tbsp sultanas or currants
• 2 tsp ground cumin
• 1 tsp coconut amino sauce or tamari
• 1/2 tsp fresh ginger, grated
• 1/2 tsp sea salt
• 1 tbsp natural yoghurt (garnish)
• 1 tsp hazelnuts, crushed (garnish)
• Pinch mint or coriander leaves (garnish)

METHOD

Break the cauliflower into small pieces and blend them in a food processor for a couple of seconds until the cauliflower pieces resemble rice (this happens quickly so you want to avoid over-processing the mixture)

Heat a heavy-based pan over a medium heat, add the oil and, once melted, add the spring onion and onion and toss it in the pan until it starts to change colour

Add the cauliflower and keep stirring for a few minutes until it is warmed through

Add the remaining ingredients, except the garnishes, and stir until well combined

Serve it warm in individual side bowls, garnished with a dollop of good quality natural yoghurt, a sprinkle of crushed hazelnuts and some torn mint or coriander leaves

Crumbed & Baked Lamb Cutlets

This is a quick and easy dish to prepare if the Harissa spread is already prepared. The crumbs are formed in a food processor (Recipe for the bread on p85 from LMITK). This delicious lamb serves well with roasted veggies!

Method

Dip the cutlets into beaten egg

Coat the cutlets generously with breadcrumbs, pressing crumbs firmly over meat

Once they are coated, place the cutlets in the refrigerator

Allow the oven to reach 185 -200C

Bake the cutlets until it is just cooked. Time will depend on whether you like them rare/medium rare. Allow approx. 15mins depending on their size and quantity.

While oven is on, throw a handful of hazelnuts in and allow these to change colour slightly.

Sprinkle hazelnuts over cutlets, and for extra flavour and texture, add a few sultanas, along with coriander leaves, mint, or finely chopped spring onions.

Serve

I served this dish with my Middle Eastern Cauliflower Rice found on page 64, as well as my Harissa spread found on the blog. Alternatively, roasted sweet potatoes or roasted fennel will be delicious!

Spicy Harissa Spread

This spicy harissa exudes nuances of tastes and intensity of colour. The roasted capsicums and garlic provide warm and sweet undertones, whilst the spices of the East and the heat of the chilli further enhance flavour. It is something to savour!

Ingredients

• 3 medium red capsicums, pre roasted, skins and seeds removed, but retain juice from the vegetable
• 3 cloves whole garlic cloves, skins retained and wrapped in foil
• 1 teaspoon of ground cumin
• 1 teaspoon of smokey paprika
• Large pinch fresh minced chilli or dried ground
• Pinch of pepper
• 1 tablespoon lemon juice
• 1 tablespoon good quality olive oil
• For garnish, a few coriander leaves, stems removed

Method

Once the capsicums and garlic cloves have been roasted and cooled, peel skins off the capsicums, removing seeds and core. Squeeze the pulp from the garlic cloves and place in food processor.

Add remaining spices and lemon juice, and pulse for a moment or until just blended. Lastly, carefully trickle oil into the processor while it is running to create a smooth texture.

Scoop the mixture out and place it into a glass container with a sealed lid, and store in the refrigerator until required. If it becomes a little thick over time, refresh it with a splash of oil and or lemon juice.

Serve

This gorgeous, versatile spread will last for a few days. It works magically smeared over meats and is a great addition to an antipasto platter, sided with Middle Eastern cauliflower rice (page 64 of LMITK) or smothered over wholesome bread (page 85 of LMITK).

Raw Vegan Very Berry Pies

These sweet little desserts will have you coming back for more. Along with their soft yet slightly crunchy bases, there is a multitude of fillings to add or swap.

A few of my favourite fillings for colour and taste are puréed berries blended with coconut yoghurt, as is pictured here, or puréed banana with coconut yoghurt. (Earlier in my blog I gave tips about freezing whole bananas, skins and all, making the perfect, simple ice cream.) For a more decadent version, add a tablespoon or more of a nutty butter, and spices such as cinnamon or vanilla to the frozen pureed banana. 

For the quickest option, use natural coconut yoghurt as it is and top it off with seasonal berries, mint leaves and coconut shavings – create something to please the senses!

Makes about 6 small pies (Alternatively, one pie can be made using a tray approx. 28cmx18cms)

Ingredients

• 1 cup whole almonds
• ¾ cup fresh or frozen raspberries
• ¾ cup unsweetened desiccated coconut
• ½ cup pitted medjool dates
• 3 tablespoons chia seeds
• 2 tablespoons lucuma powder (purchased from organic stores)
• Optional: Add approx. ¼ cup creamed coconut. This delivers a richer, creamier flavour, and will allow the base to be firmer (My preference to using coconut oil, as it provides more fibre and slightly less calories than oil.)

Method

Add almonds to a food processor and pulse for a moment or two. Then add all remaining ingredients to almonds and pulse until it is just blended. I prefer to retain some texture, so don’t over process.

Spoon mixture out evenly onto small pie bases lined with baking paper. Place them into the freezer so the bases become firm enough to handle.

Once firm, carefully remove them from the paper and serve on individual plates, and fill and garnish with suggested fillings and those you desire.

Enjoy!

Red Radicchio Salad

When deciding to make a dish, I gather ingredients which will complement each other and use colour, taste and texture as my focus to excite the senses. For this raddichio salad, I’ve created deep pink/purple hues and textured this with torn red raddichio leaves.

To continue the deep colours and subtle sweetness, add finely sliced purple carrots, beetroot and red crimson grapes. For colour contrast and richness, use a soft creamy goat feta.
The strong sharpness of red onion and red micro herbs make up the final touches of this multilayered, rich-red salad!

Food For Thought: The Nourish Aesthetic

Nurture and Nourish through Nature

Beauty exists in many respects, in what we see, taste, touch, or smell. Layering various texture, colour, and form are building blocks to creating an aesthetically pleasing dish that is full of flavour and nutrition.

A wealth of inspiration comes from nature, its nourishing properties and natural, beautiful forms. A creative way to present a natural element is to use the body of ingredients as a garnish on top or placed around the dish. This introduces more colour, contrast and texture, and creates a visual appeal that will sure entice guests. 

The last thing a beautiful dish should have is the feeling of being too contrived. It draws back to the artistry of food itself – a building mosaic of flavour, texture and nutrition – and remaining authentic. Creating movement and space is signature to this aesthetic, as the food becomes a lively focal point.

The nourish aesthetic exudes a warm, lush feel that comes from the layering of neighbouring garnishes and tableware. It ushers in a sense of connection and cohesion with movement and space in mind. 

“The impact of beautiful food is to leave others feeling nourished, loved and nurtured.”

Sweet Watermelon Kisses

Celebrate Valentines Day with this gorgeous and simple watermelon canapé paired with coconut yoghurt, topped with blueberry halves, and goji berries.

Residual watermelon can be used for a refreshing juice to pair. 

An ideal non-detox alternative is to replace the coconut yoghurt with creamy goat feta and a sprig of mint for a more savoury canapé.

Easy to create, your loved ones will sure enjoy! 

Summer Sunset Soup

The rich plum and warm colours of this soup along with its beetroot slices are reminiscent of a beautiful sunset. I invite you to create a palette of similar hues to preserve the pure, clean colour of this dish. I take the same approach when it comes to blending juices, as this avoids a ‘muddy’ appearance (found on p111 from LMITK).

The intense colours make it a delicious and nutritious dish with the combination of beetroot, sweet potato and carrots, all of which provide a high content of beta-carotene. The body converts beta-carotene into vitamin A (retinol), to which is essential for healthy skin and mucus membranes, our immune system, as well as good eye health and vision!

Makes approx. 2 and ½ litres

Ingredients

• 1 tablespoon coconut oil, or good quality olive oil. Lower temperature if using olive oil
• 1 red onion diced
• 2 celery stalks, roughly sliced
• 1 small sweet potato scrubbed removing marks, skin retained and chopped into small pieces
• 2 small carrots, chopped into small pieces
• 2 small garlic cloves finely chopped
• 3 pre cooked medium beetroots, scrubbed, topped and tailed and chopped roughly
• Approx. 2 -2 and ½ litres of liquid either vegetable broth while on detox diet or if following a vegan diet. Otherwise a bone broth or water
• 1 teaspoon salt
• 1 large pinch pepper
• 1 teaspoon dried herbs
• Optional for extra flavour: use one teaspoon of organic dried vegetable broth

Method

Heat the pan and then add oil. When warmed, begin to add onion and dried broth (if using), and stir until these start to turn slightly in colour.

Add celery, sweet potato carrots, and garlic and continue stirring for a few minutes.

Allow the vegetables to break down and soften a little, then add beetroot, spices, herbs and finally broth or water – and bring it to a boil.

Turn the heat down until it is simmering and allow the soup to cook for approx. 15 mins. Remove and when it is cool enough to handle, use a ladle to transfer into a food processor to process until it is smooth.

Serve

When serving, I like to keep the flavours simple. This soup pairs well with hearty slices of fresh bread (available on pg85), slices of beetroot and sprigs of micro herbs from the local market or your local green grocer. You can also add various flavour enhancers such as ‘savoury sprinkles’ (available on pg93) or fresh parmesan, if not detoxing.

Food for Thought: Living Food

There's nothing more pleasing than to grow and pick your own fruit and veggies from the garden. The joy comes from watching them grow, harvesting them, and finally serving a dish with their vibrant colours, textures and flavours. They are made to impress at the table!

“Living foods are second to none in their fresh state, with a life force within that brings a dimension of depth and flavour to a dish.”

If you don't consider yourself having a green thumb, and space or time permits the next, ideal way is to visit your local farmers markets. I had the pleasure of meeting Richard Lee from Kabuu Sustainable Food Gardens, who grows micro herbs in Eltham, Victoria. I was thrilled by how colourful and variegated his herbs were sitting, spritely in tiny pots made from natural fibres.

Fruit, nuts and veggies that are whole and fresh are packed with enzymes and life, all of which provides vitality and energy. Food starts to come alive when simple, fresh herbs are introduced!

Banana Loaf

Looking for something sweet and satisfying while on a detox or vegan diet? This recipe converts a basic loaf into something spectacular that's gluten free with only naturally occurring sugar and oil, yet it is full of flavour. It’s particularly delicious smothered with fresh mashed bananas and organic cinnamon, along with a pinch of nutmeg.

For a more substantial delight, enjoy it fresh or toasted with creamy natural coconut yoghurt along with a drizzle of coconut nectar for a more decadent meal.

Ingredients

• ½ cup chia seeds
• 1 cup almond milk or coconut milk
• 1 cup unsalted cashews
• 1 teaspoon gluten free baking powder (for loaf to rise)
• 2 medium ripe bananas, puréed
• 1 heaped tablespoon almond butter
• ½ cup desiccated coconut
• 2 teaspoons ground cinnamon
• Pinch ground nutmeg
• Pinch sea salt
• ½ cup walnuts, roughly broken
• ½ cup whole sultanas
• ½ cup dates, pitted and roughly chopped

Method

Preheat oven to 150c

Place the chia seeds in a bowl, add the almond or coconut milk, soak the seeds for 10 minutes, stirring halfway through, and set it to one side

Add the cashews and baking powder to a food processor and mill them until they resemble fine breadcrumbs

When the chia seed mixture has become firm, add it to the milled cashews (still in the processor)

Add to the mixture the bananas, almond butter, coconut, spices and salt, blend until they are well combined and pour the mixture into a bowl

Then add ¼ cup of walnuts, sultanas and dates, and gently stir all together by hand

Carefully pour the mixture into a lined loaf tin and sprinkle over the remaining walnuts and bake at 150°C for 60 minutes. You may need to cover loaf with a piece of baking paper and foil half way through cooking time to avoid over browning. Therefore check as it is cooking.

Carefully remove loaf from tin, and place on a rack in order to cool. Once cool cut into thick slices (the ingredients make the loaf quite moist once baked)

Serve and enjoy!

Stuffed Mini Mushroom Cups

These mushroom cups are perfect vegetarian bites to serve as canapés or simply as part of a mezze platter to share amongst friends or family. With just a few ingredients, it provides flavour, nutrition and ease in the kitchen. It is sure to be a crowd pleaser!

Makes 12 cups

Preheated oven 170C

Ingredients

·      15 mini mushrooms cups, using 3 remaining for filling

·      2 tablespoons almond butter or 1 tablespoon almond butter and 1 tablespoon tahini

.      ½ cup crushed almonds

·      1 crushed garlic finely chopped

·      ½ cup finely chopped parsley or ¼ cup parsley and ¼ cup coriander chopped finely.

·      ½ teaspoon cumin, ground

·      Large pinch salt

·      Large pinch pepper

·      Optional: 3 teaspoons of good quality olive oil to sprinkle over the mushrooms once mushrooms are filled and ready to bake

Method for mushroom cup

While the oven is heating, prepare mushrooms by wiping each well

Carefully remove the stems, chop finely and place these into separate bowl, as these will be used as part of filling

Gently scrape where the stem was to create a deeper space to fill the mixture, and make sure the mushroom stays intact

Place the mushroom cups onto a baking tray lined with baking paper ready to be filled!

Method for filling

Chop the remaining 3 mushrooms finely and add these to bowl with stems

Add all remaining ingredients to the chopped mushrooms, and stir by hand until well combined

Using a teaspoon, scoop out the mushroom mixture and fill each mushroom. If you have remaining mixture and want to avoid discarding, simply add a small amount of buckwheat or coconut flour to form small bite sized balls. These can be cooked in the oven with the cups

Carefully sprinkle olive oil over and bake until brown for approx. 15-20mins or until golden

Remove and while warm, place a few herb leaves over for colour and decoration.

A delicious addition is to side these with a green salsa recipe from page 106, appropriate while on a detox diet.

Serve and enjoy!

Breakfast Boost

This breakfast boost is vegan-friendly and is great for anyone on a detox diet. What I particularly love about it is you can use this recipe as a base and unleash your creative juices to design your own creations with your favourite ingredients. Add almond butter and organic protein powder to the muesli to create mini bites, perfect when you are on the run!

Ingredients

·      1 cup almonds, roughly chopped

·      ¼ cup dates, pitted

·      ½ cup prunes, pitted

·      ½ cup buckwheat puffs

·      ½ cup sultanas

·      ¼ cup goji berries

·      ¼ cup golden flaxseed

·      ¼ cup sunflower seeds

·      ¼ cup shredded coconut

·      3 tsp cinnamon

·      3 tsp carob powder

Method

Place the nuts in a food processor and blend for a few seconds until they are roughly chopped

Pour the roughly chopped nuts into a large bowl and set it to one side

Chop the dates and prunes roughly by hand and add these to the nut bowl

Add the remaining ingredients

Using a spoon, stir the mixture until the ingredients are well combined (if you mix it by hand the seeds, goji berries, sultanas, coconut and buckwheat will stay intact)

Place in a glass container, seal and refrigerate

Serve with Banana Ice cream

An ideal way to use over ripe bananas is to turn them into a no-fuss ice cream.

Instead of discarding, simply place the bananas in the freezer whole with skins on. When required, remove them from freezer, cut the skins off, blend and puree. The end result is something of a delicious creamy banana ice cream, and most importantly without additives. To create further nutrition, texture and taste, add some summer berries!

Pure Green & New Dawn

PURE GREEN CLEAN JUICE

These quick, refreshing drinks burst with flavour and nutrition and is a truly rejuvenating juice for the body and mind.

Ingredients

• 2 celery stalks, roughly chopped
• 1 small cucumber, roughly chopped
• 1-2 sweet apples (such as Fujis)
• 1 small lemon, whole and skin well washed
• 1/2 bunch parsley, roughly chopped
• 1 tsp fresh ginger, finely chopped
• 1/2 tsp spirulina (optional)
• 1/2 fresh turmeric (optional)

Method

Slowly feed all of the ingredients through the neck of a juicer one after the other 

Add the spirulina and turmeric (if desired) and stir the juice with a spoon

 

NEW DAWN JUICE

This is a naturally sweet juice with the combination of apple, carrot and beetroot. The addition of ginger and turmeric provide warmth and fantastic nutrition.

Ingredients

• 1 small carrot, roughly chopped
• 1 medium apple, roughly chopped
• 1 medium beetroot, roughly chopped
• 1/2-1 tsp fresh ginger, finely chopped
• 1/2 tsp fresh turmeric, finely chopped

Method

Slowly feed all of the ingredients through the neck of a juicer one after the other

Stir the juice to combine the ingredients

These juices are a wonderful pick-me-up and are very easy to digest first thing in the morning!

(Recipe found on page 111 of Love Making in the Kitchen)

Artichoke Dip

This no-fuss vegetable dip is creamy, tangy and rich in flavour with a deliciously thick texture thanks to the cashew nuts. It takes only a few ingredients and there's no cooking involved! Use it as a spread with bread, a dip with crackers and raw vegetable crudites, or to boost flavour like in the stuffed capsicums (recipe on page 57). You can also create a vegan version by substituting the parmesan cheese with nutritional yeast, which offers loads of vitamins - particularly vitamin B.

Ingredients

• 1 cup raw cashews
• 5 grilled artichokes, whole or 1 small bottle artichokes, drained
• 1 garlic clove, crushed and finely chopped
• 1 tbsp extra virgin olive oil 
• 1 tbsp parmesan cheese, grated or nutritional yeast
• 1 small lemon, juice and zest
• Pinch sea salt
• Pinch pepper
• 1/2 cup small cauliflower florets, lightly steamed (optional)

Method

If you have time, cover the raw cashews in water for a few hours and drain before using

Place all ingredients in a food processor and roughly blend them for a few seconds, making sure the mixture stays chunky 

As this dip can become thicker over time, add more oil for a smoother consistency 

For a lighter dip, add lightly steamed cauliflower florets to the mixture while in the food processor and blend until just combined

(This recipe can be found on page 98 of Love Making in the Kitchen)

Stuffed Cabbage Parcels

This dish is a magical union between taste and texture with the mix of quinoa, artichokes, cauliflower, cabbages and tomatoes. As an Italian-style dish, it is commonly made with rice but I have substituted this with quinoa because it has a lower GI, offers more protein and has a nuttier and more flavoursome taste. This recipe is a perfect summer detoxifying dish if nutritional yeast is used instead of Parmesan, as well as using a vegetable broth!

·      Makes 6 parcels

·      Use a baking pan with lid

Ingredients

·      Water to cover cabbage leaves

·      1 Cabbage, using 6 large whole leaves

·      1 cup cooked quinoa (recipe on p89)

·      1 cup artichoke dip (recipe on p98)

·      1 cup steamed and finely chopped cauliflower

·      Pinch sea salt

·      Pinch pepper

·      2 cups freshly-made tomato sauce to cover parcels (recipe pg103) allow extra 1 cup sauce for serving

·      ½ cup broth or water (for oven dish)

·      Handful parsley leaves to garnish

·      Sprinkle nutritional yeast when serving dish, or use fresh parmesan cheese if not on a detox diet

·      Optional: 1 tablespoon pure cold pressed olive oil to drizzle over parcels

Method

Preheat oven to 170c and bring a large pot of water to the boil

While waiting for the water to boil, carefully peel away leaves from cabbage, using 6 of the largest ones to form the parcels

Once the water boils, add cabbage leaves to the pot and allow them to soften. This takes approx. 3-5 mins depending on the thickness of stems

Remove and drain each leaf and put them to one side to cool

In a bowl, mix the quinoa, artichoke dip, along with the cauliflower and spices, and stir by hand until well combined

Lay the cabbage leaves out flat, then place a large tablespoon of stuffing into middle of leaf, and tuck the leaves under to form a tight parcel

Place these into a baking pan one with a lid. Pour tomato sauce over. (For a richer sauce, drizzle oil over parcels)

Add water or vegetable stock to the dish, and bake them at 170c for about 25 minutes or until they have softened.  At this stage, remove lid in order for the parcels to change colour and become golden. Allow a further 20 mins approx.

Serving

Heat the remaining tomato sauce, pour over parcels, and sprinkle with chopped parsley and

Nutritional yeast, or parmesan if you’re not on a detox diet!