This recipe is really easy and tastes so good, that I could eat a whole bunch of spinach, kale or Swiss chard in this form all at once. You can buy this as a ready made snack in some health shops or vegan restaurants, however it is expensive. Making it yourself is simple and much more economical. If you grow your own spinach as well, then this is an added bonus. And of course living in Johannesburg, South Africa, we get so much sunshine, that you don’t even need a dehydrator – […] Continue reading →
I came across a similar recipe recently, but it was a rather bland version. So I added a few things, and it turned out into a really delicious, refreshing dish. If you have a power blender, it only takes a few minutes to make. Lovely as a side salad, part of a filling for wraps or pile onto large lettuce leaves or eat as a quick lunch just by itself. It is very nutritious and satisfying. Ingredients: 2 large or 4 small to medium organic carrots, washed and cut into chunks 1 flat teaspoon […] Continue reading →
I found this recipe in a magazine and adapted it into the following healthier & quicker version. I used spelt flour mixed with brown rice, buckwheat and a little soy flour, however you can add all gluten free flours if necessary. The original recipe was baked in a loaf tin, but – as usual – I prefer a baking tray. That way I can cut cake into squares and freeze them. I can defrost the number of individual slices I need, and keep the rest in the freezer for another […] Continue reading →
This is a slightly simplified version of a recipe sent to me by a client, and I also substituted the brown sugar with part coconut blossom sugar and part xylitol. Coconut blossom sugar has a much lower GL than normal sugar, and also contains much more in terms of minerals and vitamins and has less calories than sugar. Therefore it is nutritionally far superior to normal sugar. Xylitol (made from plums or the bark of birch trees) has 40 % less calories than sugar and a very low GL (9 […] Continue reading →
This is a true energy saver, if you use the sun (use dehydrator or low – less than 50 degrees – oven on sunless days). The mushrooms become extremely tasty and can be eaten as is, mixed into salads, as a side dish, as part of fillings for wraps or as pizza toppings or in sandwiches, mixed into sprouted, cooked brown basmati rice, pasta … you get the gist, your imagination is the limit. You can, of course, also ring the changes with different spices and herbs, eg: […] Continue reading →
I just got this recipe from my friend Marion and made it today for supper and served it with a slice of gluten free foccaccia with herbs and olives on the side – it is delicious and so quick and easy to prepare. Freeze peeled, cut up mangoes when in season and cheap, then you can prepare this healthy ‘fast food’ when short of time any time during the year. Ingredients: 1 large mango, peeled, stone removed 1/2 onion 1 cup iced , filtered water (or more, depending on how […] Continue reading →
If you need a bit of yummy, but still healthy comfort food that is quick to prepare and gluten & dairy free, try this recipe. This is also a great way to use up left over vegetables. The quantities are given for one person, but you can make as much of the mixture as you need. Ingredients (per person): 1 small potato, uncooked, grated (with skin, preferably organic) 1 organic, free range egg 2 heaped tablespoons soya, pea or quinoa flour Himalaya or herbal salt to taste 2 tablespoons […] Continue reading →
Freezes well – make a batch and freeze in portions. Great instead of butter. […] Continue reading →
0