At first, this looks like a lot of ingredients and steps; but we promise these are actually very easy to put together! We love making our own gluten-free tortillas (recipe below) but if you prefer you can find traditional Mexican tortillas made from organic, ground corn flour. These are gluten-free but can be hard to find. Just be wary of store-bought tortillas as they are often made with GMO corn and have added gluten, preservatives and additives. CRISPY SPICED CAULIFLOWER
ZESTY CABBAGE SLAW
AVOCADO, LIME & CILANTRO DRESSING
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HOMEMADE TORTILLAS (Makes 8)
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Packed with a rainbow of vegetables and lots of fresh ginger, this simple stir-fry is a truly nourishing dinner. CHILI GINGER CHIA JAM Preparation time: 35 minutes // Makes around 2 cups Tip: add 2 or 3 bird’s eye chilies, if you like it hot! INGREDIENTS
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STIR-FRIED SPRING VEG WITH CHILI GINGER CHIA JAM + SOBA Preparation time: 25 minutes (+ preparation time for the chili jam) // Serves 4 Tip: you can omit the fresh ginger here if you don’t love it like crazy, like I do. Use any seasonal veg you like and switch out the sweet basil for Thai basil if you prefer. Peanuts or cashew would be good too instead of the almonds, and you could use your favorite rice or noodles in place of the soba. INGREDIENTS
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Chocolate lovers rejoice! This smoothie bowl is packed with goodness but will have you feeling like you are enjoying an indulgent treat! INGREDIENTS
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TOPPINGS
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Dressing
Method Combine apples, cranberries, walnuts, feta and spinach in a large salad bowl. Combine dressing ingredients and pour over combined salad, gently tossing to mix. Serves 6 – but scale accordingly to meet the size of your team INGREDIENTS For the salad: 4 lbs fruit (1/2 large watermelon / 6 oranges / 4 mangoes), sliced ¼” thick 2 lbs fresh + crunchy vegetable (6 persian cucumbers / 2 medium jicama), sliced ¼” thick 1 cup soft cheese (feta / cotija cheese) ½ cup washed and sliced herbs (any combination of mint, basil, cilantro) 2 ripe avocado, sliced 3 cups arugula ½ cup thinly sliced pickled red onion For the salad dressing: 4 limes, juiced 1 tsp salt 1 tsp freshly ground pepper ½ cup olive oil 2 tsp agave (to taste) ½-2 thinly sliced serrano chilis, sliced very thin (to taste, with extra for the side) DIRECTIONS
serves 4 gluten-free, vegan, raw INGREDIENTS: 2 tsp cumin seeds 2 cups mixed sprouts 2 cups baby radishes, sliced 1 purple carrot, sliced* 1 orange carrot, sliced 2 cups cherry tomatoes, halved 1 cup cilantro leaves, roughly chopped 1 cup flat-leaf parsley leaves, roughly chopped 1 garlic clove, crushed 3 Tbsp olive oil 2 Tbsp unhulled tahini 1/3 cup lemon juice salt freshly ground pepper *Tip: If you can’t find purple carrots, just use two orange ones DIRECTIONS:
A beautiful, aromatic Indian veggie salad! A perfect side or on its own for those warmer months of the year. Why it’s so good for you: Coriander, or cilantro, is a wonderful source of dietary fiber, manganese, iron and magnesium. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorus, potassium, thiamin, niacin and carotene. Dressing INGREDIENTS (use organic ingredients where possible)
Salad INGREDIENTS (use organic ingredients where possible)
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A hearty salad packed with roasted cauliflower, mushrooms and filing wild rice. INGREDIENTS 2 tbsp olive oil, divided 1 small white onion, peeled and diced 3 cloves garlic, crushed 1½ cups wild rice blend 3 cups vegetable stock Juice of 1 lemon 1 small head cauliflower, cut into small florets 2 cups mushrooms ¼ cup dried cranberries ¼ cup fresh parsley, chopped ¼ cup freshly-grated parmesan (or nutritional yeast) ¼ cup toasted pine nuts METHOD
Eating the rainbow is easy with this colorful salad! INGREDIENTS 2 large zucchini (courgettes), spiralized 1 large carrot, spiralized 150 g (5½ oz/2 cups) red cabbage, shredded 50 g (1¾ oz/2 cups) kale ribbons, massaged 1 red capsicum (pepper), thinly sliced 1 yellow capsicum (pepper), thinly sliced 3 tablespoons chia seeds(black and white) DRESSING 2 tsp fish sauce 2 tbsp soy sauce 80 ml (2½ fl oz/1/3 cup) lime juice 1 tbsp rice malt syrup 2 tsp sesame seeds METHOD
How do you massage kale? Simply take the leaves once they’ve been chopped or sliced and use your hands to rub the kale (as if you’re massaging it) until it begins to soften. You can use a little olive oil or coconut oil if you like. This process basically makes the kale easier to eat as it breaks down the toughness of the leaf and also removes some of the bitterness. I thought I would post a few juicing recipes for those that are interested in juice fasting - please let me know if you want more of these - enjoy.
You've heard it before: Increasing your vitamin C intake is one of the easiest ways to boost your immune system. It is essential for helping to ward off sickness and promote a healthy immune system. Vitamin C is also required for the growth and repair cells, assists with nutrient absorption, wards off premature aging, strengthens hair and nails, and even has an impact on our mood and energy levels! We're telling you to ditch the chewable C tablets, and switch to a more natural option that will offer your body everything it needs! Why bother with the fake when Mother Nature has provided us with such real versions readily available to your body! Almost all vitamin supplements are made from synthetic ingredients that are cheaper to make and can last on shelves for years! This juice has been created a blend that contains 3 of the most potent superfood berries in the world! INGREDIENTS 1 orange 1/2 lemon 1/2 lime 1-inch piece of ginger 1 small cucumber 1 bunch of fresh mint 1 tbsp Food Matters Superfood Vitamin C METHOD Prep your ingredients by cutting everything up ready to juice, leave skin on for extra health benefits if you like it tangy (and if you are using organic). Put everything through the juicer and stir in your Food Matters Superfood Vitamin C. |