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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.
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
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
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
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.
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!
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
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.