Mediterranean Lentil Roast 200g dried red lentils 1 tbsp. vegetable stock (in 1 ½ cups water) 2 cloves garlic (peeled) 1 onion 4 sticks celery (finely sliced) 1 tbsp. olive […]
Read more →Serves 1 1/2 brown onion, peeled 1 tsp ghee 1 tbsp paprika 1/2 tsp cayenne pepper 50ml water 5 large portobello mushrooms 1 tsp vegetable stock concnetrate 1 tsp dijon […]
Read more →50g ginger, thinly sliced or (1tsp dry ginger) 5 cloves Australian garlic, peeled and lightly crushed 2 bird’s eye chilies 3 star anise 2 tsp Sichuan peppercorn, coarsely ground in […]
Read more →2 tsps coconut oil 1/2 brown onion 1 tbsp tapioca flour 1 tsp vegetables stock paste black pepper to taste 1 tsp garlic powder 1/2 tsp smoked paprika 1 cup […]
Read more →I made this for Mother’s Day this year, as mum loves carrot cake, but I wanted a version that I could eat too. Mum had purchased me some walnut meal […]
Read more →1 brown onion (peeled and halved) 500 grams mixed peppers (red, yellow capsicums, banana peppers, deseeded and sliced) 400 grams tomatoes (tinned or fresh) 1 tbsp paprika 1 tsp sea […]
Read more →I decided to make a vegan version of this dish, so that it was more versatile, feel free to add bacon, polish sausage etc after you have salted the onions. […]
Read more →Paleo Pad Thai about 2 medium zucchini 2 tbsp. coconut oil 2-3 large cloves garlic, minced or crushed (do these in your Thermomix, 3 seconds, speed 7) 2 sticks celery, […]
Read more →This recipe is also from my cookbook Mixing It The Paleo Way. This is my second favourite breakfast to make, its filling, cheap, yummy and so healthy and you can […]
Read more →1 red chilli, halved and deseeded (if desired) 1 tbsp chopped turmeric fresh (or 1tsp dry) 1/4 cauliflower roughly chopped 1 large zucchini, chopped into 4 1/2 head of broccoli, […]
Read more →
