Tag Archives: egg free
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These biscuits are similar to the Greek “Kourabides” or the Austrian “Vanillekipferln” but much healthier and very quick to prepare. They freeze well, so make a double batch and keep one in the freezer for unexpected visitors. Ingredients: 3 cups oats, finely ground in blender 1/2 cup organic, cold pressed, odourless coconut oil – gently melted,  (or cold pressed olive oil) 1/2 cup of raw, unheated, untreated honey (or coconut blossom sugar and a little water) […] Continue reading →

I recently watched a video on how David Wolfe made a version of this super healthy, very tasty salad dressing, which is especially good for a youthful looking skin, but naturally has loads of other health benefits as well. It beats any commercial salad dressing, which is usually full of bad oils and other additives that are not meant to pass our lips, never mind find their way into our bodies. You can make a bigger batch and keep it in the fridge for a day or two or freeze in small […] Continue reading →

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 →

15
Apr

Carrot Relish

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 →

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 →

A delicious, very easy and quick recipe – wonderful for light summer lunches or as a starter. Ingredients: 500 ml thick Greek yoghurt 100 g corn flour (look for a GM free one) 1 cup spring onions, finely chopped 1 cup fresh or 2 tablespoons dried dill 1 cup fresh mint or spear mint, chopped herbal or Himalaya salt to taste bottled wine leaves +/1 4 tablespoons olive oil Method: Preheat oven to 180 degrees C In a bowl mix together yoghurt and cornflour Add herbs and seasoning Brush an […] Continue reading →

Freezes well – make a batch and freeze in portions. Great instead of butter. […] Continue reading →