Healthy Green Drink

Make this a regular morning wake up drink and you’ll be bouncing out of the kitchen and into your day with freshness and vitality. There are choices of different fruits and veggies so you can vary your taste sensations throughout the week. Be sure to experiment with your own combinations once you have had a few goes at the recipes. The lime, apples, and spinach work together to boost the body’s natural ability to flush out toxins and reduce inflammation, while the antioxidants in kiwi,

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Lentil Walnut “Meat” Burritos

Just about everyone loves Mexican food right? From the humble taco to the yummiest jam packed burrito to the cheesy quesadilla.. We made these walnut “meat” burritos at our last cooking class and they were a hit. Healthier than your typical meaty variety with great taste and texture and our guests said they were even more delicious. So easy to make, and with the added bonus of walnuts being a super brain

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Raw Chia Layer Pudding with a Banana Cream Coulis, Seasonal Fruit and Pecan Walnut Maple Base

Ingredients 150gms of chia seeds 1 can of coconut water (350ml) 1 can of coconut milk (400ml) 1 tablespoon of vanilla essence 250ml of mango nectar zest of one orange juice of the same orange 100gms of pecan nuts, roasted 100gms of walnuts roasted pinch of sea salt maple syrup 6 ripe bananas seasonal fruit, chopped into

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Mushrooms and Spinach on Avocado Toast

Mushrooms are a vegetarian’s best friend – full of vitamins, minerals and fibre and low in calories, fat-free, cholesterol-free, gluten-free and very low in sodium.  Silverbeet (or chard as it’s sometimes called) is full of flavour and is also packed with magnesium, calcium, vitamin K, iron, potassium and vitamin A. Combine all this with the goodness packed into avocados and this is

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Pumpkin Pie – Gluten Free Vegan

  Base2 cups nuts (raw or roasted) 1 cup dates (chopped is easier to process) 1 tablespoon vegan margarine or coconut oilBlend all ingredients until the resemble course breadcrumbs Press into cake tin Filling1/2 medium pumpkin chopped and cooked (roasted, steamed or boiled) 1/4 -1/2 cup ginger chips or chopped crystallised ginger (may be omitted altogether) 4 tablespoons

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Blueberry Slice with Cinnamon Topping – Gluten Free Vegan

  Ingredients This gluten free vegan slice was the bomb at our last Kirtan Retreat.  People are still talking about it. We served the left over tray out for breakfast the next morning.  It didn’t even hit the table before it was snapped up.  I found the Coles gluten free flour worked best in this recipe and don’t make the mix too runny.  It needs to be a cake type consistency or it will tend to go a bit rubbery.  It is best served warm with coconut

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Apple Polenta Cake – Gluten Free Vegan

  I made this hearty, warming dessert one night at the Kirtan Retreat at Tayalgum.  Lots of people have been asking for the recipe, so here it is, enjoy!1 litre coconut milk ¾ cup coconut sugar/palm sugar 45 g vegetable margarine 3 teaspoons grated lemon rind 1 cup polenta ¾ cup chopped dates ⅓ cup chopped walnuts (optional) 1 large apple, thinly sliced 1½ tablespoons maple syrup 3

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