This vegetarian pho (noodle soup) is easy to make and super popular, even with the carnivores. Loaded with flavour from the spices and the shiitake mushroom. Serves 6 Ingredients - Soup 2 cinnamon sticks 3 whole cloves 2 star anise 1 large white onion peeled and quartered 10cm pc of fresh ginger, peeled and halved lengthwise 4 cups of vegetable stock or broth 4 cups of water 2 tbs of tamari 1 packet of flat rice noodle 1 tbs of olive oil 2 packets of dried shiitake mushroom
Set up this base salad of greens and then you can easily make variations to suit accompanying dishes. Although, this alone is a delicious meal. Just make sure to make yourself a great big bowl of it :) Base Ingredients 2 big handfuls of baby spinach 2 big handfuls of baby rocket 1 handful of alfalfa or broccoli sprouts 2 Spring onions finely chopped Cashew & Avocado option 1 Avocado, sliced 1 Handful of finely chopped cashews (option to roast first) Dressing 1 lemon 2 tbsp
Ingredients 1 cup quinoa 1 large carrot 1 large sweet potato 1 cup butternut pumpkin 1.5 tsp himilayan salt 1/3 cup fresh parsley chopped 1 cup of Seedy Nuts a Roastin' (recipe on this blog) Dressing 1/4 cup olive oil 3 Tbs apple cider vinegar 1 Tbs maple syrup 1 tsp ground cinnamon 1/2 tsp himalayan salt 1/2 tsp ground black pepper 1. Pre-soak the quinoa for 4 + hours. 2. Preheat the oven to 190 degrees celsius. 3. Spread the vegetables over a large baking sheet. Drizzle wi
I have used this recipe many times and have, on occasion, strayed from this basic recipe (due to availability of products etc). I have found that this recipe is best followed to the tee. https://food52.com/recipes/28886-my-new-roots-life-changing-loaf-of-bread Enjoy!
These nuts are a great as salad topppers and add a few extra favourite things to make granola - check out my other post for granola 1 cup almonds 1 cup sunflower seeds 1 cup pecans 1 cup walnuts 1/2 cup pepitas 1 tbs molasses (optional) 3 tbs coconut oil 1 tbs maple syrup (optional) 1 tsp himalayan salt 1 tsp cumin 1 tsp cinnamon 1 tsp cayenne pepper (optional but recommended) 1. Preheat oven to 180 degrees celsius. 2. In a small mixing bowl combine all ingredients except nut
This dish is a great belly warmer on these chilly mornings! 500g steel cut oats 3 litres of water 1 litre of almond milk 2 peeled and chopped pears 5 dates 1 tbs cinnamon 1. Add all of your ingredients and stir. 2. Close and set your slow cooker to cook on low heat for 7 hours. If you have a keep warm function, you can use that setting for after the cooking time is up. 3. When the oats are done, give them a quick stir. If you would like, you can add in some more milk to
This was so so easy. You don’t always have to make things from scratch! What? If you can read the labels, you can find great curry pastes with little to no nasties. Curry pastes are fairly resilient in terms of shelf life, so they don’t need a lot of preservatives to be commercially viable. After researching online, I decided that Aldi's curry paste has the best ingredients within minimum preservatives, sugars and gums. Patak’s Tandoori Paste has simple whole food ingredie