Quinoa Salad

  • 2 cups quinoa cooked

  • 1 head Broccoli cut into small flowerets

  • 1 Sweet potato (kumera)

  • 1 Onion finely chopped

  • 4 cloves garlic chopped

  • 1 Capsicum finely chopped

  • 1 teaspoon Cumin seeds

  • 2 acid free tomatoes diced 

  • 1 tablespoon Olive oil

  • Juice 1/2 Lemon 

  • 1 teaspoon seeded mustard

  • 2 tablespoons fresh chives or spring onions

  1. Cook Quinoa and diced kumeras  add broccoli to Quinoa and let stand for 20 minutes

  2. Saute onion garlic capsicums and cumin seeds.

  3. Add tomatoes to quinoa, toss through olive oil, lemon,  chives and mustard before serving.


Broccoli kale and coconut soup

  •  1 head broccoli cut into small pieces

  • 2 cups chopped kale finely sliced

  •  1 leek sliced

  • 1 onion diced

  • 2 teaspoons cumin seeds

  •  4 cloves garlic chopped

  • 2 tablespoons chopped fresh rosemary

  • 1/4 cabbage sliced

  • 2 teaspoons coconut oil

  • juice and rind of 1 lemon

  • 4 cups vegetable stock

  • 1 litre coconut water

  • 1 tin coconut milk

  • Extra lemon to finish

  • Fresh basil or coriander to serve

In a large saucepan saute coconut oil, cumin, garlic, onion, rosemary, leek. Add broccoli, kale, cabbage  and remaining ingredients. Bring to boil. Simmer until tender. Place in a food processor and blend until smooth. Finish with a squeeze of lemon juice and herbs before serving.


Chocolate Avocado and Date Pie

This recipe will surprise you. Its refined sugar free, guilt free and has the yum factor !!!

Base ;

  • 2 cups dates

  • 2 cups raisins

  • 1 cup sunflower seeds

  • 1 tablespoon  cacao powder

  • Combine all ingredients in a food processor. Press into a  pie dish which has been rinsed in cold water.


Filling ;

  • 1 cup date puree

  • 1 large avocado

  • 1/3 cup coconut oil (melted)

  • 1/3 cup cacao powder

Mix date puree with all ingredients in a food processor until smooth. Top base with fillingfU0c75M~ and refrigerate 2 -4 hours until set.

Date Puree ;

Place dates in a bowl. Cover with boiling water 20 minutes. Strain and process until smooth. (I make up 2-3 cups at a time and store in the refrigerator to use as a sugar substitute for baking or smoothies. Date puree lasts for approximately 3 weeks refrigerated.


Sweet potato cakes

  • 2 Sweet potatoes chopped and cooked

  • 1 cup Buckwheat cooked

  • 2 cups grated carrot

  • 2 teaspoons ground cumin

  • 1 teaspoon Chilli flakes

  • 1 Leek chopped

  • 4 cloves garlic

Mix together all ingredients and cook in coconut oil. Serve with citrus dressing


Citrus dressing

  • 1 tablespoons tamari

  • 1 tablespoon coconut aminos

  • 1 teaspoon sesame oil

  • Juice 1 lemon and 1 orange

  • 2 teaspoons wholegrain mustard seeds

  • 1 tablespoon tahini

  • 1/3 cup olive oil

 Combine all ingredients place in a glass airtight container. Shake well. Store in refrigerator. Keeps for 2-3 weeks.




Buckwheat and mushroom slice

Tahini dressing or Tzaziki dressing

  • 4 cups Buckwheat cooked

  • 1/2 cup chia seeds soaked in 1 cup water for 20 minutes

  • 1 Leek chopped

  • 2 cups grated carrot

  • 6 cloves garlic chopped

  • 2 cups mushrooms sliced

  • 1 tablespoon coconut oil

  • 1 teaspoon ground cumin

  • 2 tablespoons fresh herbs (thyme, oregano, chives, rosemary) or 1 teaspoon mixed dried herbs

  1. Saute mushrooms leek, grated carrot, garlic in coconut oil. Add buckwheat and chia seeds then add basil and coriander

  2. Press into a greased pan, Bake in oven 180 for 20 mins

  3. Serve with steamed mixed vegetables and tahini or tzaziki dressing


Tahini dressing


  • 1/4 cup tahini

  • Juice of 1 lemon and 1 orange

  • 2 tablespoons olive oil or avocado oil

  • 2 cloves garlic chopped

Mix ingredients together. Store in an airtight jar


Tzaziki dressing

  • 1 cup coconut yoghurt

  • 1/2 cucumber grated 

  • Sea salt to taste

  • 1 teaspoon chopped dill

  • 1 teaspoon chopped basil

  • 2 cloves garlic

  • Juice 1/2 lemon

  1. Grate cucumber add sea salt. Allow to stand for 10 minutes

  2. Squeeze extra liquid from cucumber.

  3. Combine all ingredients

Cacao Jaffa Brownie

  • 2 cups chopped dates

  • ¾ cup boiling water

  • 2 tablespoons melted coconut oil

  • 1/2 tin (425g) coconut cream

  • 4 eggs

  • 2 tsp vanilla extract

  • Juice 1 orange

  • Grated rind of 2 oranges 

  • 1 cup dark cocoa, sifted

  • 1 cup rice  flour

  • 2 tsp aluminium free baking powder

  • 1 cup chopped dark chocolate (at least 60% or more)


 200g extra dark chocolate for ganache

Preheat oven to 160°C . Grease and flour a 24cm baking tin.

Put dates in a large bowl, add baking powder and boiling water and stir to combine. Add  melted coconut oil. Leave to stand for 20 minutes.

Mash softened dates with a fork. Stir in the eggs, coconut cream, juice and rind of 1 orange and vanilla until well combined. Stir in the cacao, flour and baking powder and stir until smooth. Stir in the chocolate chips or chunks.

Place into tin and bake approximately 50 minutes This cake keeps well (about 2 weeks)

When cool make Jaffa Ganache

Melt 200g dark chocolate in a pan over a saucepan of boiling water. Add juice and rind of 1 orange and 2 tablespoons coconut cream. When combined spread over cake. Cool until set. Eat and enjoy!

Meat free Shepard's Pie

Lentil base :

  • 1 onion

  • 1/3 leek

  • 4 Cloves garlic

  • 1 tspoon cumin seed

  • 1 tspoon ground cumin

  • 2 tspoons mixed herbs

  • 2 tspoons curry powder

  • 1 Tspoon tamari

  • 1 dspoon seeded mustard

  • 1/2 can crushed tomatoes

  • 1 litre vege stock

  • 1 red chili finely chopped

  • 2 tspoon avocado oil ghee


Mash top:

Saute onion, garlic, leek, chili in avocado oil with herbs/spices until soft. Add tamari, mustard, tomato, and stock.
Separately cook 2 potatoes, 2 kumera. Mash with ghee and almond milk.

Place lentil base in casserole dish and cover with mash potato mix.

Place sunflower seeds and parsley on top.

Beetroot/carrot salad:

  • 2 med beetroots grated

  • 2 med carrot grated

  • 1 tspoon sesame oil

  • 1 Tspoon tamari

  • 1 Tspoon olive oil

  • feta cheese cubed

  • 1/2 red onion chopped

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Black bean Mole


1 cup cooked black beans

½ large onion finely chopped

¼ leek finely chopped

4 cloves garlic finely chopped

1 carrot grated

2 teaspoons avocado oil

1 teaspoon cinnamon

1 teaspoon mixed herbs

 2 teaspoons fresh thyme/oregano

1 teaspoon ground cumin

1teaspoon cumin seeds

½ teaspoon smoked paprika

Pinch cayenne to taste

1 cup crushed tomatoes

1/2 cup vegetable stock

1 Tablespoon almond or chickpea flour

Sea salt to taste

1 Tablespoon raw cacao powder/ 4 cubes 60-70% cacao  dark chocolate

Add oil to pan and gently saute carrot, garlic, leek and onion. Add spices and continue cooking to release spice flavours until vegetables are soft. Add crushed tomatoes, vegetable stock and simmer 5-7  minutes.





Sweet Potato flatbread


1 large orange sweet potato cut into large cubes and steamed (reserve water)

½ cup buckwheat

½ cup chickpea flour

1/2 teaspoon guar gum(or 1 teaspoon of arrowroot)

Extra flour

1 teaspoon ground cumin

1 teaspoon sea salt

1 dessertspoon ground turmeric

Pinch black pepper

¼ cup reserved water from steaming sweet potato

1 Tablespoon oil

Sesame seeds

1 Tablespoon extra avocado oil for frying


Combine dry ingredients add water and oil. Mix dough to a consistency which can be handled easily. Add extra flour if too sticky or extra water if too dry.

Coat hands with flour. Roll into  6-8 balls and flatten with palms of the hand and fingers. Flatten as thin as possible.

Sprinkle with sesame seeds.

Heat oil in a heavy based shallow pan. Add flatbread and fry until golden on both sides.

Serve warm with spinach and herb salad, guacomale and black bean mole.








1 large avocado

1 teaspoon crushed garlic

2 teaspoons coconut cream

Pinch cayenne pepper

Pinch sea salt

½ lemon squeezed

1 teaspoon basil/green pesto


Mash avocadoes. Mix all ingredients together. Serve with flatbread and black beans.