Here's a beauty of the beets recipe with so much vitamin C that you will be zinging all the way through winter! … [Read more...] about Winter salad of baby beets with a raspberry vinaigrette
Plant-Based
Teriyaki tofu with seaweed, sesame, ginger salad
Tofu usually gets such a bad rap. Essentially I reckon it's a plant-based canvas to soak up a good sauce so that's why this version of teriyaki works such a treat. Enjoy this recipe with the added bonus of my umami-rich seaweed vegetables. Most cooks strive to achieve the umami flavour, which is usually a bit yeasty, salty or ‘funky’ and complements the food categories of taste – bitter, sweet, sour and salty. It is the flavour of glutamate, that savoury, moreish flavour associated monosodium … [Read more...] about Teriyaki tofu with seaweed, sesame, ginger salad
How to make your own cashew milk
Cashew milk is so easy to make and more cost-effective than store-bought varieties. Soak the nuts a little longer to make milk than you would soak for cashew cheese. https://www.foodhealthwealth.com/make-your-own-almond-milk/ … [Read more...] about How to make your own cashew milk
How to make turmeric cashew dressing
This dressing can double up as a dip if you make it thicker. It goes with everything from crisp salads to grilled and baked vegetables, or as a snack with crackers. http://foodhealthwealth.com/good-chef-bad-chef-smoked-trout-salad-with-turmeric-cashew-dressing/ … [Read more...] about How to make turmeric cashew dressing
How to make plant-based raspberry cheesecakes
In the part of the world where I live in Byron Bay there is a temperate climate and not the extreme polarity of my hometown Melbourne's weather. Devising a menu for health retreat that was very low sugar, no dairy and focuses on creating optimal vitality for our guests came naturally in my stride once I got the hang of what replaces what such as coconut oil can replace butter in many cases. To my delight, raw desserts often mimic their conventional counterparts with an impressive masquerade, … [Read more...] about How to make plant-based raspberry cheesecakes
How to make cashew cheese
Ever wondered how the food at raw food cafes tastes so good? On most occasions it is due to a high volume of raw cashews. These kidney shaped nuts grow at the end of the cashew apple and their rich creamy texture when processed creates the perfect texture for the sweet and healthier alternatives that raw cakes and desserts deliver. The cheese makes a wonderful dressing when blended with turmeric, macadamia oil and lime. Or rubbed through kale and dehydrated for those tasty but pricey store … [Read more...] about How to make cashew cheese
How to make slow cooked breakfast beans
This is an all time breakfast favourite. It's got all the protein you need if you think cows are nice and can be had at anytime of the day. Soak the beans and cook them slowly - don't opt for the tinned variety unless you really have to. If you add a pinch of seaweed will help to detoxify the beans while the cook and add give the dish a hefty mineral boost including iodine for thyroid health, calcium for bone integrity, sodium for fluid balance; magnesium which activates enzyme activity … [Read more...] about How to make slow cooked breakfast beans
Zucchini noodles, sea vegetables, nuts and seeds
This living salad is one of the highlights of my Surf Spa Food menu and was first published on this website in November 2012. In this episode of HealthtalksTV above Dr. Nat Kringoudis and I talk about the healing properties of sea vegetables. Here's a excerpt from my book The Healing Feeling which you can buy here. Sea vegetables have long being a source of great healing properties in the East since 3000 B.C., and now contemporary cuisine has begun to embrace these mineral rich … [Read more...] about Zucchini noodles, sea vegetables, nuts and seeds
Eggplant Bacon
Love bacon but think pigs are nice? These little rashers of sweet crispiness are a squealing good masquerade of that decadent piggy treat. Did you know that most conventional bacon contains gluten? Let alone all the other nasty nitrates and nitrites that preserve. You'll need a dehydrator for this one but it's a small price to pay if you're a recent convert to veganism or just want to have a healthy start to your day. Eggplant 'bacon' - who knew?! This recipe as first published in … [Read more...] about Eggplant Bacon
How to make cauliflower couscous
Here's a favourite salad that's so quick and easy with cauliflower, cranberries and a kiss of mint. … [Read more...] about How to make cauliflower couscous
Plant-based pine nut Parmesan
How to make plant-based feta
This pretty little salad requires up to 48 hours to prepare all of the components. Do not despair, make the raw feta and the activated spicy tamari, maple sunflower seeds and buckwheat in advance so you have them on hand to assemble a nourishing breakfast salad, a pretty work day lunch, a very special romantic entree for your lover, or as part of a festive feast for all. Breakfast salads are becoming increasingly popular. The perfect start to a great day, or use it as health insurance like I … [Read more...] about How to make plant-based feta
Raw, spicy kaffir lime and pepita no bake crackers
These living treats are the bomb if you're trying to avoid flour, gluten and other processed nasties this summer. Quick and easy to prepare as long as you have a dehydrator and a few days patience. I guarantee they're worth the wait. 2 cups activated pepitas 2 tablespoons chia seeds 1 cup minced raw kale 4 - 6 kaffir lime leaves (if using fresh use 4, if frozen use 6) ½ cup dehydrated tomatoes, semi dried 2 small birdeye chillis 1 thumb-size knob fresh young … [Read more...] about Raw, spicy kaffir lime and pepita no bake crackers
