Prep time: 30 minutes, Serves: 1 large bowl

 

Ingredients:

- 1 tbsp. olive oil

- 5 Shiitake mushrooms sliced

- 8 tofu nuggets quartered

- Handful of fresh corn and peas

- Handful of spinach

- 1 cup of brown rice
 

Dressing:

- 1 clove of garlic minced

- 2 tsp. fresh ginger grated

- 3 tbsp. cup gluten free soy sauce

- 1 tbspn. raw honey

- 1 tbspn. fish sauce

- 2 tbspn. olive oil 

- Love

 

Directions:

1. Cook brown rice as per packet instructions

2. To make dressing put all ingredients in a small blender

3. Blend on high speed for 1 minute and set aside

4. Heat the olive oil in a large saucepan

5. In half of the pan heat the mushrooms and tofu for 3 minutes

​6. In the other half lightly heat the peas, corn & spinach 

7. Place all of the ingredients in a bowl

8. Pour on as much dressign as you like and mix together.

9. Sprinkle in some salt & pepper and enjoy!

 

Buddah bowl with
ginger dressing

Prep time: 10 minutes, Serves: 2

 

Ingredients:

- 12 ripe cherry tomatoes

- 1 brown onion chopped
- 4 cloves chopped garlic

- Handful fresh basil

- 1/2 tsp celtic sea salt

- 1/2 tsp brown sugar or coconut sugar

- 2 tbspn olive oil

- Love

 

Directions:

  1. Soften the onions and garlic in the olive oil

  2. Using the back of a knife squish the cherry tomatos

  3. Then chop them into quarters

  4. Add them to the pan, mix well and simmer

  5. Add the fresh basil, salt and sugar

  6. Taste for liking

  7. Pour on top of a bowl of gluten free pasta

  8. Delizioso! 

Homemade pasta sauce

Prep time: 20 minutes, Serves: 2

 

Ingredients:

- 250g grass fed/organic beef mince

- 1 tbsp coconut oil
- 1 brown onion chopped

- 1 tsp chopped garlic

- 1 tsp chopped ginger

- 1 cup bamboo shoots chopped

- 2 spring onions sliced

- Handul of coriander chopped

- 2 tbsp Soy sauce or Tamari sauce (gluten free if you prefer)

- 1 tbspn manuka/raw honey

- Iceberg lettuce washed

- Love

 

Directions:

  1. Brown the onions, garlic and ginger in a pan with coconut oil

  2. Add the mince until lightly browned

  3. Add the chopped bamboo shoots 

  4. Pour in the soy sauce and manuka honey

  5. Stir until well combined for a few minutes

  6. Add spring onions & coriander to pan for an extra 30 seconds

  7. Peel away the lettuce cups and fill with mixture

  8. Enjoy the deliciousness!

Healthy San Choy Bau

Prep time: 20 minutes, Serves: 2

 

Ingredients:

- Organic, gluten free penne (or pasta of your choice)

- 200ml can coconut milk or cream

- 8 brown button mushrooms 

- 2 spring onions

- 2 tbsp Soy sauce or Tamari sauce (gluten free if you prefer)

- 1/2 tsp chili flakes (optional)

- 1 tsp coconut oil

- Sprinkle sea kelp flakes (optional)

- Nutritional yeast (this gives a cheesy flavour)

- Salt & Pepper

- Love

 

Directions:

  1. Boil pasta until al dente then start making the sauce.

  2. Heat the coconut oil in a saucepan.

  3. Slice the mushrooms and spring onions & cook until softened

  4. Add coconut cream followed by soy sauce

  5. Add chill flakes, sea kelp flakes and salt & pepper

  6. Drain pasta and add it to the saucepan. Mix well.

  7. Transfer to a bowl and sprinkle with nutritional yeast.

  8. Enjoy the hearty goodness!

Creamy vegan carbonara