Using our new found rustic vegan pizza crust, we make a simple veggie pizza, perfect hot or cold! It’s quick to make, and can be fully vegan depending on the cheese you pick. This one is fully vegan, as we always go with dairy free cheese.Continue reading
Vibrant greens with a little punch and a sweet crunch. Nutty Broccoli is one of those sides that looks and tastes amazing with a simple meal or as part of a banquet table. I love to put this out for the family at Thanksgiving, Christmas or just on a weekday evening. I enjoy broccoli with some bite to it, so don’t overdo the steaming/boiling of the florets at the start, plus the green color when its cooked just right really brightens up any dish.Continue reading
Sauteed Spinach with Pine Nuts
- 12 oz Fresh Baby Spinach Organic
- 2 tbsp Coconut Oil
- 8 cloves Garlic chopped
- 4 tbsp pine nuts Raw
- Salt & ground black pepper to taste
- In a large skillet or frying pan heat the coconut oil over a medium heat
- Stir fry the Garlic until starting to brown on the edges
- Add the pine nuts and stir for about 1 minute
- Place the spinach in the pan and stir until wilted, season and serve
Mean Green Super Soup
- 6 tbsp Coconut Oil
- 4 oz Red Onion Roughly Chopped
- 8 cloves Garlic Roughly Chopped
- 12 oz Asparagus
- 4 cups Fresh Baby Spinach
- 4 cups Vegetable broth Home made is best
- 2 whole Avocado Roughly Chopped
- 1/2 tsp Salt & ground black pepper to taste
- 2 tbsp Ginger, Fresh Finely Chopped
- Saute the onions in the coconut oil, over a medium heat until they have softened, but not browned
- Add in the aspragus, ginger and garlic stirring for 1-2 minutes until the garlic starts to brown
- Add the stock, stir, reduce the heat simmer until the asparagus is tender (test with a fork)
- Add the spinach and stir until just wilted.
- Carefully poor the hot mixture into a blender, add the avocado and blend until smooth
- Sprinkle some fresh cilantro (coriander) over the top to garnish and serve
The Cod is not included in the recipe or the nutritional information. TOPTIP : Don’t spend too long chopping/prepping, its going in a blender at the end anyway 🙂
If you’d like to add a little kick, then 1 tsp of cayenne pepper goes really well in this dish, but does mean it wouldn’t be nightshade free
Check out more delicious and healthy recipes here
Avocado is a great addition to any salad, this particular avocado salad is so wonderfully fresh, its great on its own or with grilled seafood/meatContinue reading
The most awesome guilt free chocolate mousse
- 2 medium Avocado Fresh Plain Avocado (approx 10-12 oz in total)
- 1/2 Cup Coconut Milk
- 1/2 Cup Cocoa powder Unsweetened
- 4 tbsp Coconut Nectar
- 2 tsp Pure vanilla extract
- 1 oz Almonds Sliced, Raw to decorate
- Halve the avocados, and remove the stones. Scoop out the flesh and roughly chop
- In your food processor with the standard S-blade attachment, add the avocado and blend until smooth.
- Add the remaining ingredients and blend on high until combined and creamy smooth
- Place into serving bowl/s and refrigerate for 1 hour (although you can eat it immediately if you don't want to wait)
- When serving, sprinkle the top with the sliced almonds (or if you like shaved chocolate) for decoration
Macro Nutrient Breakdown
Versatile Creamy Spinach with Broiled Salmon
- 10 oz Sockeye Salmon Fillets (Skin Removed) (2 x 5oz fillets)
- 1/2 tbsp Coconut Oil Organic Unfiltered
- 1.5 tbsp Coconut Oil Organic Unfiltered
- 4 oz Red Onion Diced
- 2 cloves Garlic Cloves
- 5 oz Baby Bella Mushrooms Halved, then sliced
- 6 oz Zucchini Cut into bite sized chunks
- 1 tsp dried mixed herbs Preferably Italian
- 4 cups Fresh Baby Spinach
- 4 tbsp Dairy Free Cream Cheese we use the Daiya one
- Place under a preheated broiler on High for 7-10 minutes or until cooked to your desired level (no need to turn)
- Whilst the salmon is cooking..... In a large skillet or frying pan, heat the coconut oil and fry the onions and garlic until softened.
- Add the mushrooms, zucchini and mixed herbs, stir until mushrooms are cooked, the zucchini will be done around the same time.
- Add the spinach and stir until wilted
- Turn the heat down to low, and add the dairy free cream cheese, stir until fully combined with the other ingredients
- Remove from the heat, and serve as soon as possible
- Evenly divide the creamy spinach mixture between 2 plates
- Top with the creamy salmon sauce
Macro Nutrient Breakdown
Coconut crusted scallops
- 1 lb Sea Scallops, Large sustainably wild caught. Thawed & Dried
- 2 cups Kale organic
- 4 slices pineapple fresh organic, already cut into spears
- 1 tbsp butter raw organic pastured
- 1 tbsp Coconut Oil organic
- 1/2 cup Shredded coconut, Unsweetened
- 1 medium Avocado Haas
- 2 tbsp Balsamic Vinegar aged Modena
- 1 tbsp Olive Oil, Extra Virgin
- Himalayan Salt
- Cut the pineapple spears into bite sized chunks.
- Roll the thawed and dried scallops in the shredded coconut.
- Place the pans on the stove top to heat (don't overheat).
- Once the bigger of the two pans are heated, and ready put half of the butter and oil in it to melt.
- Then place the kale and pineapple in the pan and saute it together, after about 5 minutes place the lid and let it simmer for about 5 minutes (to continue while the scallops are sauteing in the other pan.)
- Add the remaining butter and oil to the other heated pan and when bubbling add the scallops to saute. Brown them to get the coconut crusty, turn them over to brown the other side. These cook quickly in about 2.5 minutes on each side so watch them. Don't overcook them or they'll be rubbery.
- Slice the ripe avocado and fan it out on two plates, drizzle the balsamic vinegar and olive oil dressing over it, lightly salt with pink Himalayan salt.
- Plate your dinner and enjoy with a crisp chilled refreshing drink. Cheers!
Perfect Powerhouse Salad loaded with romaine, spinach, watercress greens, avocado and homemade balsamic vinaigrette. Under 20 minutes and 500 calories.Continue reading
Bursting Balsamic Vinaigrette
- 5 tbsp Balsamic Vinegar
- 10 tbsp Olive Oil, Extra Virgin
- 1 tbsp Water
- Place the vinegar, water and oil into a dressing bottle (something with a tight lid) and shake