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My 3 favourite recipes

green soup, small

 

Some green recipes and something naturally sweet – all yummy and quick to make.

 

Pea and Basil Soup

This one takes no more than 10 minutes to make and gives you a delicious dose of greens.  You can vary the vegetables (by using broccoli or baby spinach), according to taste.

Ingredients

1kg frozen baby peas                                   2 bunches of basil or about one medium

I litre of water                                            colander full of basil leaves

2 -3 cubes of garlic

1 stock cube

Method

Place all ingredients except basil in a large saucepan.

Bring to boil and simmer until peas are cooked (about 5 minutes)

Turn off and let cool a little.  Stir in basil leaves.

Puree in blender.  Serve with a squeeze of lime or swirl of natural yoghurt.

 

 

Green Tahini Dip

Ingredients

2 cups hulled tahini                              4 teaspoons coriander seeds, ground

2 cloves garlic                                       2/3 cup fresh lime or lemon juice

2 cups parsley leaves                           3 teaspoons apple cider vinegar

1 ¼ cups water

Method

Place coriander seeds, garlic, parsley, lemon juice and water in a blender and mix until leaves and seeds are blended.  Add tahini and blend for a few minutes until well mixed.

Warning: This is really addictive!  Great non-dairy source of calcium as well.

 

 

Banana Loaf

A great option when you are looking for little something, but still want to make a healthy choice.  It’s gluten- free, dairy free with no added sweetener & it tastes great: light and spicy!

Ingredients

Wet                                                                     Dry

3 ripe bananas                                                  ½ cup buckwheat flour, sifted

2 large eggs                                                         ½ cup almond meal

¼ cup of soy milk (or milk of choice)      1 ½ teaspoons baking powder

¼ cup of melted coconut oil                         ½ teaspoon baking soda

1 teaspoon apple cider vinegar                     1 teaspoon: ginger, cardamom, nutmeg

1 teaspoon vanilla essence                             2 teaspoons cinnamon

 

Method

Mix wet ingredients and add to dry.

Pour mixture into lined cake tin.

Bake at 180 degrees for 30 minutes.

 

Optional: crumble walnuts on top of cake before baking.

 

 

 

 

 

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Introducing, Thea O'Connor

Thea is a workplace wellbeing advisor, TEDx speaker, and national leader on menopause at work. She draws on her own qualitative research with working women, 30 years’ experience in health promotion, and a deep understanding of workplace culture to design practical, inclusive support. Known for tackling taboo topics with ease and insight, Thea helps organisations create healthier, more supportive environments—particularly for people navigating menopause.

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