Ingredients

Method

Clean the Mushrooms with a kitchen towel or a light brush, not with water.

Mix the flour, water, herbs, salt, pepper and cayenne pepper into a smooth batter.

In a blender - put in the tomatoes an cayenne pepper and blend only to crash, not too much, add the avocado and blend for a few seconds, it should not be a puree!

Cut the onions into fine cubes and dice the parsley (or Coriander). In a small bowl - mix the contents from the blender with the onions and herbs, spice with salt & pepper and add the lemon juice.

Dip the mushrooms in the batter and then cover them with the breadcrumbs. Fry them in hot oil till golden brwon.

Serve with the dip.
Enjoy!

Ingredients

Method

Dice the Zucchini, Mushrooms, Onion, Garlic and Cayenne Pepper. Sautee the Onion and Garlic, then add theMushrooms, a little later, the Zuchinni and Cayenne Pepper - sautee for about 2 Minutes.

Remove the small leaves from the Thyme and chop the Parsley and Coriander. Add herbs to the Zucchinni, season with salt and Pepper.

Mix the flour with baking powder then add water and Eggs to make a thick batter. Add the veggies to the batter and mix well.

Apply oil on the baking tin and fill with the mixture. Pre heat oven on 180 degrees bake for 15 - 20 minutes.

Serve with a Kidney Beans, Watermelon Salad!
Enjoy!

Ingredients

Method

Cook the Potatoes with the skin in salty water till soft but still hard enough to slice them, let them cool. You can cook them in the evening for the next day.

Peel the Potatoes (it is easier when they are still warm) and slice them (when cold), not too thin because they will break easily.

In a blender, add the Chickpeas, Olive Oil, Garlic, Tahini, and add some water - about half a cup - if required. Add the Avocado and Lemon Juice then season with salt pepper and Cayenne Pepper. Blend till smooth, add more water if necessary to make it creamy.

Cut the tomatoes into halves, cut the cucumber lengthwise into two and cut into small slices, Chop the Parsley and dice the Spring Onions.

Add the Vegetables and Lemon Juice to the Potatoes, pour in the cream and mix well, careful not to mash the potatoes. Check seasoning and serve.

You can enjoy this a complete meal or add fry a piece of Tofu to go with it. A leafy Green Salads sprinkled with lemon juice brings some more freshness and nutrients to the dish

Enjoy!

Ingredients

Method

Crush the Cashews and Pumpkin Seeds until soft, better do it in a blender, use 2 Tablespoons and store the rest. Blend the Bananas. Add all the other ingredients and mix into a thick batter.

Heat a non-stick pan on moderate/low heat and pour in one tablespoon of the batter for one pancake and level it in order to have about a 10cm diameter.

You can bake 3 or 4 at the same time depending on the size of your pan. Bake for about 2-3 minutes or till they are brown. Turn them over and add 1 tsp of Oil to cover both sides (you don’t need much oil in a non-stick pan).

Top with Peanut butter, Maple Syrup (Ahornsirup) and Raspberries and Blueberries!

Enjoy!

Ingredients

Method

Preheat oven to 170 degrees °C.

For the Biscuit Base, mix all the ingrediends and whisk for about 2 minute, not too long otherwise the gas from the water will be lost. Spray or apply margarin on a 28cm diameter  baking tin and pour in the mixture, you can also use Parchment paper on your baking tin.
Bake for 30 Minutes, remove from the oven, place in a rack and allow to cool

Peel and cut the Kiwis into nice round slices. Clean the Berries. Cut the Pineapple into thin decorative slices. Cut the passion fruit into halves and loosen the fruit using a fork.

Put all the ingrediends for the cream in a bowl and whisk into a soft cream. Spread the cream on the Biscuit.

Add the Passion fruit on top. Arrange the fruits on the Cake decoratively and serve.

Enjoy!

Ingredients

Method

Apple-Chocolate Granola Bars:

In a pan or pot, melt Coconut Oil. Crush the nuts and the Pumpkin seeds in a mixer, only so they are crushed but not to a powder. Pour the Oats, Chocolate, Nut mixture, Apple sauce, Maple Sirup, Coconut oil, Cardamom Powder and Salt into a bowl. Mix everything well and pour into a baking tin lined with parchment or baking paper.
Make sure you have about 1-1.5 cm thickness to make the bars. Press everything tightly together to form a block.
Preheat the oven to 180 degrees °C. Bake the mixture for 35 minutes. Leave to cool on rack.
Cut into desired shapes and drizzle with melted chocolate.

Savory Quinoa-Rosemary Granola:

Pour the Oats, Quinoa,Sunflower seed, Peanuts, Walnuts, Nutritional Yeast, Sesam seeds, Agave, Olive Oil, Rosemary, Salt, Chili flakes, and Cayenne Pepper into a bowl. Mix everything well and pour into a baking tin lined with parchment or baking paper.
Preheat the oven to 180 degrees °C. Bake for 25-30 minutes. Leave the Granola to cool off.
Add Raising and mix well while crumbling the big chunks. Store in tight jars for up to two weeks

Enjoy!

Ingredients

Method

Peanut Granola:

In a pan or pot, melt Peanut Butter and Coconut Oil.  Pour the Oats, Peanuts, Walnuts, Pumpkin Seeds, salt, Maple Sirup and the melted Peanut Butter-Coconut Oil mixture in a big bowl. Mix everything well and pour into a baking tin lined with parchment or baking paper.

Banana-Chocolate Granola:

In a pan or pot, melt the Coconut Oil. Pour the Oats, Bananas, Almonds, Cashews, Pumpkin Seeds, Chocolate, Cinammon Powder, Salt, Maple Sirup and the melted Coconut Oil in a big bowl. Mix everything well and pour into a baking tin lined with parchment or baking paper.

Both:

Preheat the oven to 180 degree then if possible, in order to save time and energy, bake the 2 mixtures at the same time for 25-30 minutes.

Leave the Granola to cool off.

In the Peanut Granola, add Cranberries, Chiaseeds and Coconut Chips, mix well while crumbling the big chunks.

In the Banana-Chocolate Granola, add the Banana Chips, Flaxseeds, and Raisings, mix well and crumble the mixture.

Fill into jars that close tightly and store up to 2 weeks
Enjoy!

Ingredients

Method

Mix the Chickpeas Flour with Water, Cayenne Pepper, Salt, Black Pepper and Baking Powder and whisk into a smooth batter. Slice the Bell Peppers, Onion, and Garlic into fine cubes.

Separate the Coriander leaves from the stem and cut them separately. In a hot pan, add coconut oil and onions and Garlic. After half a minute, add the Bell Peppers, Cayenne Pepper and the Coriander stems and sautee for about 2 minutes without overcooking the vegetables. Season with Salt and Pepper. Set aside to cool.

For the Hummus, add all the ingredients in a blender and blend until smooth. If the mixture is too hard, add water or even a little more oil

When the vegetable mixture has cooled off, add to the chickpeas batter. Add Coriander leaves and mix well. In a nonstick pan, about 28cm Diameter, add a big spoon of the batter and bake on medium-low heat. Turn over after about 2 minutes and if necessary add a little oil. The batter is enough for 3 Pancakes

Cut the Cherry Tomatoes into 2 halves. Clean the Spinach. Heat a pan and add coconut oil and the Onions. Add the Spinach and Tomatoes. Season with Salt and Pepper. Leave them on the heat just enough to get warm without cooking them

to serve:
Place One Pancake on a Plate. Spread two tablespoons of Hummus, add as much of the Spinach-Tomatoes vegetables as you like. Sprinkle with a tablespoon or two of Nutritional Yeast. Garnish with Garlic Sprouts and Coriander leaves.
Enjoy!

Ingredients

Method

Burger:
1. Preheat oven - 200 degrees
Dice the Sweet potatoes into 3cm cubes, without peeling. Sprinkle 1tsp of salt and 1tbsp of olive oil. Bake for 25 minutes and leave to cool.
Roast pumpkin seeds on low heat till they are brown. Slice the Mushrooms, onions and one clove of Garlic. Heat 1tbsp of oil in a heavy pan, put in the mushrooms first and fry on high heat for about 2 minutes. Add onions and garlic, salt and pepper and fry for a further one minute.
Set aside to cool

2. In a blender, add the Sweet Potatoes, Kidney Beans, Spinach, Mushroom-mixture, Breadcrumbs, water, Ginger, Turmeric, Garlic, Salt, Pepper and Cayenne Pepper. Blend until smooth. Form into round Petties about 1.5cm thick and 5cm diameter. Put oil in a pan and fry each side for about 4 minutes

Yoghurt-Miso Dip:
Dice a ¼ of an onion, and cut the corriander. Add the Onions, Corriander, Sugar and Miso into the Soy Yoghurt and stir well. When you slice the Orange filets (for the salad below) squeeze the remaining Orange Juice from the flesh of the fruit.

Purple Cabbage-Orange Salad:
Slice the Cabbage into thin stripes. Peel and slice Orange filets. Add Olive oil, Salt, Pepper, Sugar and Apple Cider. Mix well

to serve:
Place the Burger Pattie on a plate, spread a tablespoon of the Yoghurt dip, place a scoop of the salad on top and sprinkle some pumpkin seeds.
Enjoy!

Ingredients

Method

Blend the bananas with the Almond milk.

Add all the other ingredients and mix into a thick batter

Heat a non-stick pan on moderate/low heat and pour in one tablespoon of the batter for one pancake and level it in order to have about a 10cm diameter.

You can bake 3 or 4 at the same time depending on the size of your pan
Bake for about 2-3 minutes or till they are brown
Turn them over and add 1 tsp of Oil to cover both sides (you don’t need much oil in a non-stick pan)

Note: If you put on high heat, the pancakes will burn very quickly because of the sugar which caramelizes very fast.
 
Top with almond or peanut butter, Marple Syrup (Ahornsirup) and lots of fruits! Enjoy

Ingredients

Method

Bell Pepper:
Preheat oven - 200 degrees C°
Divide the bell Peppers into four parts and remove the seeds and white parts. Place the peppers on a baking tin and roast them for 25 minute until the skin is dark. When you take them out of the oven, place a cold wet cloth on them for 5 minute, the peel off the skin.

Naan Bread:
Put all the ingredients in a bowl and knead the dough until it is soft. Divide the dough into 3 small balls, about 80-82g. Roll out each ball into a thin flat oval bread
In a small bowl, mix the oil, basil, garlic, salt and cayenne pepper
Brush one side of the bread with oil and place it with the oiled side in a hot pan. Repeat the same on the other side with the oil. Bake for about 2-3 minutes of each side, or till they are nice and brown

Black Beans:
Put the oil in a pan, fry the onions and garlic for 2 minutes on medium heat. Add coconut milk and simmer for 2 more minutes. Add black Beans, salt and pepper and reduce the heat, cook until the beans are hot.

Yoghurt Dressing:
Dice the bell Peppers, onions, chives, and garlic into very fine cubes. Mix all the ingredients in a bowl.

to serve:
Take one bread, spread one tablespoon of the Yoghurt dressing on it. Add black Beans, then the cleaned Lambs lettuce. Sprinkle some more dressing on the lettuce. Slice the remaining roasted bell Pepper into stripes and place them decoratively on the lettuce.

Ingredients

Method

Place a large saucepan over medium heat, cumin seeds and roast lightly, don’t let them get brown.

Add oil, onion, garlic & ginger and fry for 3 minutes – stirring often. Then add the other spices, roast and let them get nice and golden for about 3-4 Minutes. This is important in making a curry, because it insures that the spices release their aroma the curry has a strong delicious flavour.

Now it is time to add the chickpeas and green peas, stirring well so they are coated in all the beautiful flavours.
Deglaze the pan with coconut milk and stir well, allow to simmer for about 7-8 Minutes.

Add the spinach and cook for 2 more minutes!
Serve your curry with basmati rice or Chapati