Recipes

Apple, Celeriac and Rocket Salad with Goat Cheese

Ingredients 

Rocket (200gms) 1 large granny smith apple (Peeled and  julienned), 1/2 a large celeriac (Peeled and julienned), dried cranberries, crumbled goat cheese, pine nuts, vinaigrette dressing (or whatever else you might fancy) 

Instructions  

Toss the pine nuts in a hot frying pan to lightly toast them. In a large bowl, combine the rocket, dried cranberries, apple and celeriac. Sprinkle a pinch of salt and toss the ingredients. Top the salad with crumbled goat cheese and pine nuts. Serve with vinaigrette.  

Caramelized Onion and Bacon Kohlrabi Spaghetti with Shaved Parmesan

Ingredients 

5 strips of bacon, 1 large red onion (shaved), 2 teaspoons extra virgin olive oil  (more to drizzle), 2 large kohlrabi, peeled and julienned 1/4 cup shaved parmesan, 1Tsp sugar, splash of vinegar, salt and pepper to taste

Instructions 

Place a large pan over a medium-high heat. Once the pan is heated, add in the bacon strips and cook until crispy, 7-10 minutes, tossing halfway through. When the bacon is done, place on a paper towel lined plate.   Add the onion to the same pan and cook until golden, add the sugar and cook for 1 minute before adding a splash of vinegar to caramelized (approx10-15 minutes) keep moving the onions to avoid sticking  Once they are done, wipe down the pan and add the olive oil and kohlrabi noodles. Season with salt and pepper and cook for 5-7 minutes or until kohlrabi wilts down and is cooked to your preference. When done, add the onions back into the pan and crumble in the bacon. Toss well to combine.   Divide the noodles into four bowls and garnish with an extra drizzle of olive oil (if desired) and shaved parmesan.  

Creamy spinach and sweet potato noodles with cashew sauce

INGREDIENTS 

1 cup cashews, ¾ cup water (more for soaking), ½ teaspoon salt, 1 clove garlic, 1 tablespoon oil, 4 large sweet potatoes (julienned) 2 cups baby spinach a handful of fresh basil leaves, chives, or other herbs salt and pepper to taste, olive oil for drizzling

INSTRUCTIONS 

Cover the cashews with water in a bowl and soak for 2 hours or so.   Drain and rinse thoroughly. Place blender and add the ¾ cup water, salt, and garlic. Puree until very smooth.  Heat the oil in a large pan over high heat. Add the sweet potatoes, toss in the pan for 6-7 minutes until tender-crisp. Remove from heat and toss in the spinach - it will wilt pretty quickly.  Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too thick. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.    

SPRING PROSCIUTTO PARSNIP PASTA WITH SNAP PEAS

Ingredients  

4 pieces of prosciutto, 100gms sugar snap peas (sliced in half) 2 large parsnips (peeled and julienned)  1/2 tablespoon extra virgin olive oil, 1 garlic clove (grated),1 pinch red pepper flakes, 1/2 cup chicken broth, salt and pepper, to taste, thinly sliced 2 tablespoons freshly grated parmigiano reggiano cheese (or parmesan) parsley to garnish  

Instructions 

Place a large pan over medium heat and add in the oil. Once oil heats, add in the garlic and red pepper flakes. Let cook for 30 seconds or until fragrant and then add in the chicken broth. Let broth come to a boil and cook uncovered, for a few minutes until it has reduced by about half. Add in the snap peas and cook for 2 minutes then remove them from the pan and add the parsnip noodles, season with salt and pepper and toss thoroughly. Cover and let cook for 5 minutes or until parsnip noodles are al dente. Uncover, add back in the snap peas, and the prosciutto, Sprinkle with cheese and toss thoroughly to combine or until cheese is melted.   

Divide into bowls and garnish with parsley 

Veggie Chips

Ingredients 

1 carrot  1 Sweet Potato  1 small Parsnip,  1/4 of a Beetroot,  Salt to taste, light oil, for frying 

Instructions 

After peeling the vegetables, continue using the peeler blade to make thin slices out of all the vegetables. It may seem like a lot, but the veggies shrink once cooked.   Heat oil in a small, deep saucepan till it reaches about 3 inches in height.   Fry veggies in 4 or 5 batches, without overcrowding the pan. Cook for 3-4 minutes, or until veggies are golden. They will still be limp at this stage.   Once cooked, transfer to kitchen towel lined plates and sprinkle with salt immediately. Let the chips cool. They will firm up after a short while.   


Alternatively, you can bake them in the oven.  If you place thinly sliced parsnip on a baking tray and cover it with another tray (to keep them flat) and bake, it’s a great replacement for store bought crackers !   

Repeat with remaining vegetables, and then serve with dip

COURGETTE AND SWEET POTATO FRITTERS

Ingredients 

For the sweet potatoes fritters: 1 large sweet potato, julienned 1 egg 2 tsp of cinnamon 1 tbsp of coconut flour Splash of almond milk 1/2 tsp of salt + pepper   

For the courgette fritters: 2 medium courgettes, julienned 1 egg 1 tbsp of coconut flour Splash of almond milk 1/2 tsp of salt and pepper  

Instructions   

For the sweet potatoes fritters:  Heat a large pan or frying pan over a medium heat. Sauté the sweet potato noodles in the pan until soft (3-5 minutes).  Place the sautéd noodles into a mixing bowl. Add the egg, coconut flour, cinnamon, spices and almond milk. Mix thoroughly. Form patties with your hand and place in a hot pan. Cook 3-5 minutes each side, or until firm. 

For the courgette fritters:  Place noodles into clean mixing bowl. Add egg, coconut flour, cinnamon, spices, almond milk and mix thoroughly. Form patties with your hand and place in the pan. Cook 3-5 minutes each side, or until firm. Let both batches of patties cool, serve plain or topped with avocado or salsa etc  

Courgetti and Carrot Lo Mein

(Serves six) 

Ingredients 

2 teaspoons toasted sesame oil, 3 Shallots (sliced into thin rounds), 1 clove garlic (grated), 6 tablespoons light teriyaki sauce, 2 teaspoons cornstarch,1 teaspoon fresh grated ginger (or ½ teaspoon dried ginger), 3 medium carrots (julienned), 3 large courgettes  (julienned), 1 cup frozen shelled prawns *cooked according to package directions* 1 cup roughly chopped rotisserie or leftover cooked chicken, unsalted peanuts, coarsely chopped, optional   

Instructions 

Heat the oil in a wok or large nonstick pan over a medium-low heat. Add the shallots and garlic and cook, stirring frequently until the onions are softened and the garlic is fragrant, about 3 minutes.   

Meanwhile, in a small bowl, whisk together the teriyaki, cornstarch, and ginger until well combined.   

Add the sauce and carrot noodles to the wok. Increase the heat to medium high and cook, stirring frequently, until the carrots soften, about 2 minutes. Stir in the precooked prawns and chicken until heated through, about 1 minute. Add the courgette last, stir through and serve   Serve with chopped peanuts as desired.  

SALMON RED COCONUT CURRY WITH TURNIP NOODLES

Ingredients 

1 tablespoon coconut oil or extra virgin olive oil 2 garlic cloves (grated) 2 teaspoons ginger (grated) 3 shallots, diced 2-3 teaspoons Thai red curry paste 1 400ml canned coconut milk 400ml vegetable broth 2 medium turnips, julienned 200gms green beans 6oz skinless salmon, cut into chunks handful of thai basil leaves or coriander   

Instructions 

Heat the oil in a large pot over medium-high heat, and once the oil heats, add the garlic, ginger and onions. Cook for 30 seconds or until fragrant and then add in the curry paste, Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the pan and stir to combine. Let cook for 1 minute. Add the rest of the coconut milk and vegetable broth, stir and bring to a boil. Once boiling, add in the turnip noodles, green beans and salmon chunks. Reduce heat to a low simmer and cover and let cook for 5 minutes, uncover and check if the salmon is done – if it flakes easily, it’s done.   Portion into bowls and garnish with coriander or thai basil and serve. 

COURGETTE RAW VEGAN LASAGNA

Ingredients 

4 large Courgettes   

*For the basil pesto: 

Basil  (20g), fresh Pine nuts (70g), Extra-virgin olive oil (120 ml) ,Yeast flakes (6g), Garlic (1/2 clove), Salt to taste. 

*For the tomato paste: 

Tomatoes (200g), Sun-dried tomatoes (100g) Extra-virgin olive oil (30ml) Salt and pepper to taste, Pinch of brown sugar, Dried oregano to taste   *For macadamia cheese: 

Macadamia nuts (150g ,not roasted, unsalted), Yeast flakes  (6g), Pinch of salt, Juice of one lime, Water 50ml (filtered)    

Instructions 

For the macadamia cheese: 

Pour all ingredients in a blender and mix until a thick cream. Set aside.  

For the tomatoe paste: Pour all ingredients into a blender and mix until a smooth paste. Set aside.   

For the basil pesto: Pour all ingredients into a blender and mix until creamy. Set aside.   


Wash courgettes, then use the peeling blade to slice them.  Make the raw vegan lasagna by alternating a layer of courgette, a layer of macadamia cheese, a layer of courgette, a layer of tomato sauce, a layer of courgette, a layer of basil pesto. Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts. 

SPICY JULIENNED SHOE STRING JICAMA FRIES

Ingredients 

1 large jicama (julienned)  olive oil, to drizzle (about 2 tbsp), salt to taste, 1 tbsp onion powder, 2 tsp cayenne pepper, 2 tsp chili powder   

Instructions 

Preheat the oven to 220 degrees.  

Lay your noodles onto two large baking trays, drizzle with olive oil and toss together to combine and coat noodles.   

Season with a generous amount of salt and then evenly season with onion powder, cayenne pepper and chili powder. Toss again to combine and then lay them out, trying hard not to crowd them.   Bake in the oven for 15 minutes, turn over and bake another 10-15 minutes or until they reach your preferred crispiness     

Divide onto plates and enjoy as a snack or a side dish!  

Winter Kale Bowl with Julienned Beets and Goat Cheese

Serves 2   

Ingredients 

1 large beetroots (peeled and julienned), 2 tablespoons + 2 teaspoons extra virgin olive oil, 1.5 tablespoons apple cider vinegar, 1 teaspoon honey, salt and pepper to taste, 3-4 cups chopped kale, 2-3 tablespoons crumbled goat cheese, 2 tablespoons chopped walnuts, 2 tablespoons pomegranate seeds   

Instructions 

Preheat the oven to 220 degrees. Line a baking sheet with parchment paper and lay out the beet noodles. Drizzle with 2 teaspoons of the olive oil and season with salt and pepper. Massage the oil into the beet noodles. Roast for 6-8 minutes or longer, if you want a softer noodle.   

Meanwhile, prepare the kale. In a large mixing bowl, add the remaining olive oil, apple cider vinegar, honey, salt, and pepper. Whisk together. Add in the kale and using your hands or tongs, massage the kale for 30 seconds to 1 minute to soften up.   

Once the beet noodles are done roasting, build your bowls: 

divide the kale into two bowls. Top with the beet noodles, goat cheese, walnuts, and pomegranates.    


Alternatively, you could make the same salad with raw beetroot. Julienne your beetroot ahead of time and let them sit for an hour or so, this will stop the beets from "bleeding".

SPICY COD AND BLACK RADISH SPAGHETTI WITH CORIANDER, JALAPENO, AVOCADO TOMATO SALSA

Ingredients 

1 tablespoon extra-virgin olive oil, ½ cup diced white onions, ½ jalapeno (seeded and finely diced), 1 garlic clove (grated), 1 can whole peeled tomatoes, salt and pepper to taste, 1 large black radish (Peeled and julienned), ½ avocado (peeled, insides cubed into 1cm pieces), 1 tablespoon chopped coriander 1 Cod fillet, cut into 1” chunks   

Instructions 

Place a large pan over medium heat and add in half of the oil. Once oil heats, add in the onions, jalapenos and garlic. Let cook for 2-3 minutes or until onions are translucent. Then, add in the tomatoes and juices, crushing with your hands over the pan, season with salt and pepper and let cook for 7-10 minutes or until sauce thickens.   Once sauce is almost done, add another large pan over medium heat and add in the rest of the olive oil. Once heated, add in the radish noodles and season with salt and pepper. Cover and cook, uncovering occasionally to toss, for 3-4 minutes or until cooked to al dente (or your preference).   

Once you’ve added the radish noodles to the second pan, stir the coriander into the tomato salsa and then add in the fish, nestling it into the sauce. Let cook, covered, for 3-5 minutes or until opaque and cooked through. Add the avocado to the sauce for the last minute.    

Divide the radish noodles into bowls and top with tomato sauce. Serve immediately.