Ingredients

1 cup whole coconut milk
1 tablespoon curry powder
¼ teaspoon turmeric
¼ teaspoon garam masala
½ teaspoon sea salt
1 medium garlic clove, chopped
1/3 cup veggie stock
1 medium block of tofu, cut into small cubes
1 cup green beans, chopped
1.5 cups of cauliflower, cut into florets
1/3 cup cashews, toasted
handful of coriander

Method

Bring half the coconut milk to a simmer in a large pan over medium-high heat.  Whisk in curry powder, salt, turmeric and garam masala and cook for a few minutes.  Stir in the rest of the coconut milk and water and then add the tofu.  Cook down the liquid for a couple of minutes before adding the green beans and cauliflower.  Cover and simmer for just a minute or two.

Remove the pot from the heat and stir in the cashews.  Taste and add more seasoning if needed.  Serve with coriander and some goats/sheeps yogurt and brown rice or quinoa.

As well as being gluten free, Quinoa is high in protein, iron, calcium, Vitamin E, folate and many B vitamins.  It is so packed with energy that it has been classified as a ‘Superfood’.

Ingredients

1 cup organic milk or nut milk
1 cup water
1 cup organic quinoa
2 cups fresh berries
½ teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons organic agave nectar or honey

Method

Combine milk, water and quinoa in a medium saucepan.  Bring to a boil over high heat.  Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.  Turn off the heat; let stand covered 5 minutes.  Stir in berries and cinnamon, transfer to 4 bowls and top with pecans.  Drizzle 1 teaspoon of agave or honey over each serving.  Serve with goats or sheeps yoghurt.

Lentils are high in iron & B vitamins, stabilize blood sugar, help lower cholesterol and are packed with protein.  The good news is that prepared properly they taste delicious!

Serves 4-6

Ingredients

2 teaspoons rice bran oil or coconut oil
1 carrot finely diced
¼ cup chopped celery
½ cup chopped button mushrooms
1 tablespoon finely chopped parsley
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon turmeric
2 cups cooked brown rice
2 cups of cooked or tinned brown lentils
1 egg lightly beaten (vegans can substitute with 1 tablespoon flax oil)
1/2 cup crushed walnuts

Method

Heat oil in a large frypan over a medium heat.  Add carrots, celery, mushrooms, walnuts, parsley, pepper and turmeric and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, puree 1 cup rice, lentils and egg until smooth.  Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine.  Form lentil mixture into 10 or so patties.

Heat 1 tablespoon of oil in a large frypan over a medium heat.  Arrange half of the patties in a skillet and cook, flipping once, until golden and crisp.  Serve hot with salad or vegetables and chutney.

Tahini is a paste made from sesame seeds.  It is a powerhouse of nutrition and positively affects our mood by boosting serotonin levels in the brain.

Use this dressing over salads, cooked vegetables, grains and as extra flavouring for soups, stews & broths.

Ingredients

¼ cup water, more to taste
1 tablespoon white miso
1/3 cup unhulled tahina
1 clove garlic, finely chopped
1 teaspoon orange zest
1 teaspoon lemon juice
1 tablespoon finely chopped parsley

Method

In a medium bowl, whisk together all ingredients.  For a thinner sauce, add more water.