Beetroot Spring Onion Salad With Sunflower Seeds And Lettuce This is a refreshing and colorful salad that’s perfect for a light lunch or side dish. The sweetness of the beetroot pairs well with the sharpness of the spring onion, and the sunflower seeds add a nice crunch. Ingredients: 2 cups beetroot (cooked and chopped into […]
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Salads
Ingredients: 1 large cucumber, diced (about 2 cups)1/2 cup unsalted roasted peanuts, chopped1/4 cup unsweetened flaked coconut2 tablespoons fresh lime juice1 tablespoon vegetable oil1/2 teaspoon sea salt1/4 teaspoon sriracha (optional)Fresh cilantro, chopped, for garnish (optional) Instructions: In a large bowl, combine diced cucumber, chopped peanuts, and flaked coconut. In a separate small bowl, whisk together
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Blog
Coconut Milk Ingredients: 2 cups unsweetened shredded coconut 3-4 cups water (use less for thicker milk) 1 pinch salt (optional) 1 whole date or 1 Tbsp maple syrup (optional) 1/2 tsp vanilla extract (optional) Flavouring additions (optional): 2 Tbsp cocoa powder for chocolate milk or 1/4 cup fresh berries for berry milk Instructions: Add the
Wholewheat Bread Ingredients: 5 ½ to 6 cups whole wheat flour (bread flour works well here, but regular whole wheat is fine too) 2 ½ cups warm water (105°F to 110°F / 40°C to 43°C) 1 ½ tablespoons instant yeast (or 2 packages active dry yeast if using that) ¼ cup honey, maple syrup, or
Lentil Bread Ingredients: 1 ½ cups dried brown or green lentils (rinsed) ½ cup + 2 tablespoons water 1 tablespoon olive oil 1 teaspoon kosher salt ½ cup cornstarch 4 teaspoons ground flaxseed (not whole flaxseed) 2 ¾ teaspoons baking powder Instructions: Soak the lentils: In a large bowl, combine the rinsed lentils with enough
Nuts and Seeds Milk Ingredients: 1/2 cup raw nuts and/or seeds of your choice (almonds, cashews, sunflower seeds, hemp seeds, pumpkin seeds, etc.)2 cups fresh water5-6 pitted dates (optional, for sweetness)Pinch of salt (optional)1/2 teaspoon vanilla extract (optional) Instructions: Soak the nuts and seeds: Place your chosen nuts and/or seeds in a bowl and cover
Ingredients: 1/2 cup raw almonds 1/4 cup pitted dates (Medjool or Deglet Noor work well) 2 cups fresh water Pinch of salt (optional) Instructions: Soak the almonds: Place the almonds in a bowl and cover them with plenty of cold water. Soak for at least 8 hours, or overnight, for best results. Blend the almonds
Branyard Millet Ingredients: 1 cup millet (any variety like foxtail, kodo, or little millet) 2-2.5 cups water 1 medium onion, finely chopped 1 small tomato, chopped (optional) 1/2 cup mixed vegetables (peas, carrots, beans) (optional), finely chopped 3-5 green chillies, chopped (adjust to your spice preference) Few coriander leaves, chopped Salt to taste 2-3 tbsp
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Breakfast
Tofu Omelete Ingredients: 1 block (around 180g) extra firm tofu, drained and pressed120ml unsweetened soy milk2 tbsp vegetable oil4 tbsp rice flour1.5 tbsp potato starchPinch of turmeric (optional)2 tsp vegan butterPinch of kala namak (optional, but adds an eggy flavor)100g baby spinach40g vegan shredded cheeseFresh chives, choppedSalt and black pepper to taste Instructions: Blend the
Tropical Green Power Avocado Bowl Ingredients: 1 ripe avocado, cubed 1/2 cup cooked quinoa (or brown rice for a heartier option) 1 cup leafy greens (spinach, kale, or a mix) 1/4 cup chopped fresh pineapple 1/4 cup chopped mango 1/4 cup sliced banana 2 tablespoons toasted coconut flakes 1 tablespoon chia seeds Juice from 1/2
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Breakfast