Creamy Watercress & Tomato Soup w Kaffir Lime Leaf

Creamy Watercress & Tomato Soup w Kaffir Lime Leaf
This is an amazing soup with delicate creaminess. Watercress is incredibly healthy, and its flavour pairs beautifully with tomato, basil and avocado in this recipe. Kaffir Lime leaves add a nice surprising flavour and no oil is needed as you use avocado for healthy fats and a smooth feel :-)
Cuisine: vegan, nutritarian
Recipe type: Soup
Serves: 6
Prep time: 
Total time: 
You need
  • 7 large tomatoes
  • 1.75 liters water
  • 2 large cloves of garlic
  • 1 tsp celery salt (if you don't want to use salt, then you could pop a few small pieces of celery in, if you like)
  • 3 tbsp vegetable stock powder (or 3 cubes)
  • 1 bunch of watercress
  • 1 hand of fresh basil
  • ⅛ tsp chilli powder
  • 1 small avocado, rougly chopped
  • 2 kaffir lime leaves
To do
  1. quarter the tomatoes, roughly chop the garlic and place in a large pot on medium to high heat and let them simmer (stirring a few times) for about 15 minutes till it's all nice and mushy
  2. add the water, celery salt, vegetable stock powder and let come to the boil
  3. then add the watercress, basil, avocado and chilli powder
  4. take off the boil and blend with a stick blender
  5. add kaffir lime leaves and let simmer for 5 to 10 minutes, then take them out and you're done :-)

 

Pineapple & Avocado Jelly w Orange Coconut Cream

Pineapple & Avocado Jelly w Orange Coconut Cream
Lovely light and natural sweet is this dessert. No added sugar or sweetener except in the Orange Coconut Cream. You could replace this by soaked and blended dates, if you prefer. Use fancy moulds for a more impressive presentation or just for fun. I served this with a raw cookie on the side, just because I could :-)
Cuisine: Vegan
Recipe type: Dessert
Serves: 4-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 whole medium to large pineapple
  • 1 avocado
  • 1 tsp vanilla bean paste (or essence, but the real stuff)
  • 1 cup of water
  • 3 tsp agar agar powder
for the Orange Coconut Cream:
  • 1 cup coconut yoghurt (as thick as possible)
  • zest of 1 small orange
  • a little bit of orange juice
  • 1 tbsp raw agave nectar (or coconut nectar, maple, etc) If you want to use Stevia, then add to taste
To do
  1. peel the pineapple, and chop up the flesh (including the core, which is full of bromelain)
  2. add to blender, add avocado and blend till all smooth
  3. in a small pan, place water and sprinkle agar agar on top
  4. bring to the boil while stirring or whisking
  5. just when it gets to the point of boiling, switch blender back on and pour in the agar mixture, blend well
  6. pour the contents of the blender into a silicon container or something similar. You can make individual jellies too, by using small containers or moulds
  7. place in fridge and let set for 2 hours (or just check if it's solid)
  8. mix the coconut yogurt with the zest and agave nectar, and add some of the juice of your orange, but don't dilute it too much - unless you prefer a thin sauce, of course
  9. slice the jelly, place on plates, and top with the cream
  10. a few fennel seeds do nicely with this dish too!

 

Stir Fried Watermelon & Fennel Salad w Avo Apple Dressing

Stirfried Watermelon & Fennel Salad w Avo Apple Dressing
This is a delicious half warm, half cold salad with a hint of sweetness. Stir fried watermelon tastes amazing. The teaspoon of coconut oil I would not omit, as it gives a subtle creamy flavour to the melon. You can have this as a main (one bowl per person) or make smaller portions for entrée :-)
Cuisine: Vegan
Recipe type: Salad
Serves: 1-2
Prep time: 
Total time: 
You need
  • about 375gr watermelon (weight with skin on)
  • about 125 gr fennel
  • a few coriander sprigs
  • ¼ avocado
  • 1 tbsp apple cordial
  • pepper & Himalayan rock salt
  • 1 tsp coconut oil
  • 1 calendula flower (optional - we have them in the garden)
To do
  1. cube watermelon, melt coconut oil, place watermelon in skillet, grind some pepper on top and add a small sprinkle of salt
  2. stir fry watermelon for about 6-7 minutes, the colours will become more orange and intense, gorgeous!
  3. slice the fennel thinly, discard bottom end, mix with the leaves of the coriander
  4. cut the avocado very finely, then mash together with the apple cordial, add a bit of pepper and a smidge of salt. Add a tbsp of water if needed to make thinner
  5. mix half of the dressing through the fennel
  6. serve next to each other or with watermelon on top, pour the rest of the dressing on the salad, and top with the optional flower (or pull the leaves off and sprinkle on top)

 

Stirfried Watermelon & Fennel Salad w Avo Apple dressing

Stirfried Watermelon & Fennel Salad w Avo Apple dressing

Capsicum Boats w Limey Avo & Sprouts

Capsicum Boats w Limey Avo & Sprouts
Low GI, low carb, vegan, no sugar, no nuts, no seeds, no oil, candida diet suitable. Gee, you'd think you're eating air, or dust, but these raw boats make lovely finger food, a light meal or even a side dish. Easy to make, no cooking involved, so hop in the kitchen and just throw these together :-)
Prepared by:
Cuisine: vegan, raw
Recipe type: snack, finger food, light meal
Serves: 8
Prep time: 
Total time: 
You need
  • 1 large capsicum
  • 1 smallish avocado
  • ¼ small onion
  • juice & zest of ½ lime
  • a little bit of alfalfa
  • about 5 or 6 leaves of chives
  • salt
  • pepper
To do
  1. slice the capsicum in 8 pieces, discard pips etc
  2. mash flesh of avocado with the lime juice, lime zest, and salt & pepper to taste
  3. fill the capsicum boats with the avo mixture
  4. chop your onion very finely, and sprinkle on avocado
  5. place a bit of alfalfa on each boat
  6. place all boats on a platter
  7. and finally, take your scissors and just cut the chives over the platter
  8. done!
Nutritional Information
Serving size: 1 boat Calories: 50 Fat: 3gr Saturated fat: no Trans fat: no Sugar: 3gr Sodium: 4mg Fiber: 3gr Protein: 1gr Cholesterol: no

 

Witlof Salad w Mango, Pine Nuts, Avo & Dill

Witlof Salad w Mango, Pine Nuts, Avo & Dill
This is such a lovely, flavoursome salad; slightly bittersweet, creamy, and sweet, without any added oils. Ingredients per person, so please multiply as needed.
Prepared by:
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 1 small head of witlof (around 100 gram, or more)
  • 50 grams of mango, diced
  • 35 grams of avocado, diced
  • 10 grams of pine nuts
  • juice of half a lemon
  • fresh dill, chopped or cut
  • pepper
To do
  1. slice the witlof, as fine or chunky as you like (I do discard the bottom end as it can be a tad bitter - I'm a wuss)
  2. sprinkle lemon juice over the top to prevent discolouring
  3. add the diced mango, avocado, pine nuts, pepper, dill and toss
  4. that's all! Enough flavours here, so no need for a dressing ;-)
Nutritional Information
Serving size: 1 Calories: 147 Fat: 10 Trans fat: 0 Carbohydrates: 9 Sodium: 7mcg Protein: 5 Cholesterol: 0

 

Limey Rocket & Walnut Pesto (oil free) on Toast

Limey Rocket & Walnut Pesto (oil free) on Toast
A quick way to get a lot of rocket into you and a very tasty light meal! Pesto usually has a lot of oil in it, this version uses avocado instead. If you have pesto left over, you can use this for many other dishes, like pasta or any salad :-)
Prepared by:
Cuisine: vegan
Recipe type: Sandwiches
Serves: 2
Prep time: 
Total time: 
You need
  • 2-4 slices wholemeal toast, depending on their size (about 100 grams)
  • a few capers
  • a few olives
  • a few (cherry) tomatoes
For the pesto:
  • 120 grams of rocket (arugula)
  • 1 small avocado (about 160 grams)
  • 2 small cloves of garlic
  • juice & zest of 1 lime
  • ½ cup of raw walnuts
To do
  1. throw all the ingredients for the pesto in your food processor or blender, process till smooth
  2. toast your bread, slice the cherry tomatoes and cut the olives in half
  3. place toast on plates, spread a generous layer of pesto on them and top with olives, tomatoes and capers
Notes
Use gluten free bread and the dish is gluten free :-)
Nutritional Information
Serving size: 1-2 slices (half) Calories: 216 Fat: 13.5gr Saturated fat: 0 Trans fat: 0 Carbohydrates: 19gr Sugar: 0.5gr Sodium: 306cmg Protein: 4gr Cholesterol: 0

 

Limey Avocado Mousse w Onion & Toasted Pine Nuts

Limey Avocado Mousse w Onion & Toasted Pine Nuts
This small dish is so delicious, and yet so easy to make, love it! Great as a nibble!
Prepared by:
Cuisine: vegan
Recipe type: Light meal/snack
Prep time: 
Total time: 
You need
  • 2 avocados
  • zest and juice of 1 small lime
  • ¼ tsp Himalayan rock salt
  • 3-3.5 tbsp pine nuts, toasted
  • ½ small onion, chopped
To do
  1. mash the flesh of the avocados together with the zest and juice of the lime (for extra smoothness and fluffiness, quickly blend mixture)
  2. toast the pine nuts (don't let them burn like I always do)
  3. scoop avocado in a bowl and top with nuts and onion
  4. done!
Notes
Serve with any biscuit, or cut up some wholemeal wraps and bake in oven till crisp :-)

 

Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado

Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado
When I cook rice (or steam, actually) I like to cook some extra so it's at hand for a super quick meal the next day. With precooked rice, this meal takes 15 minutes to cook, not more :-)
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ¾ cup cooked brown rice - or more if you wish
  • 2 large spring onions, sliced diagonally (looks nice :-) )
  • small hand of peanuts
  • 3-4 mushrooms, sliced
  • 2 cloves of garlic, grated or chopped finely
  • large dash of Tamari
  • ½ tsp curry powder
  • ¼ tsp chilli powder
  • ½ tbsp veggie stock powder
  • ½ small avocado, cubed or sliced
  • small hand of hemp seeds
  • oil for cooking
To do
  1. in a skillet, heat the oil, then add spring onion and garlic
  2. stir and add peanuts, stock powder and spices
  3. add mushrooms, and quickly stirfry till mushrooms have absorbed some of the juices
  4. stir through the rice, heat through
  5. scoop on plate or on bowl, top with seeds and avocado and you're done :-)

 

Rice Paper Rolls w Green Tea Kelp Noodles

Rice Paper Rolls w Green Tea Kelp Noodles
How much of each ingredient you put in these rolls is really up to you, but I'll roughly write down how much we needed for about 8 rolls.
Prepared by:
Cuisine: vegan, almost raw
Recipe type: snack or meal
Serves: 2
Prep time: 
Total time: 
You need
  • 1 avocado, sliced
  • half a pack of Green Tea Kelp Noodles
  • 1 medium to large carrot, julienne
  • lots of coriander, mint and dill, chopped and mixed
  • about ½ tbsp hemp seeds per roll
  • spinach, a few leafs per roll
  • 8 sheets of rice paper
  • a tsp sesame oil, a dash of apple cider vinegar, a bit of agave nectar and about 2 tbsp Tamari for dipping sauce
To do
  1. use a skillet to warm water (not too hot, you need to be able to stick your fingers in there)
  2. slide a sheet of rice paper in the water, leave it for a minute then pull it out with two hands, as not to fold it
  3. place on a plate and start arranging bits of all ingredients on top, on the side closest to you
  4. roll up; first from the front, then fold the two sides in, then roll up further
  5. mix the ingredients for the dipping sauce, put in a small bowl
  6. place rolls, cut in halves or leave as a whole, on a plate, together with dipping sauce. Add a second bowl with another dipping sauce if you like :-)

 

Raw ‘Rice’ & Kelp Noodle Salad

Raw 'Rice' & Kelp Noodle Salad
Very easy recipe, if you don't have a food processor but want the cauliflower to be rice like, you could grate it. Nice thing is that the cauliflower actually becomes a bit juicy.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2
Prep time: 
Total time: 
You need
  • a handful of kelp noodles, cut up in length you prefer
  • about ¼ of a cauliflower
  • half an avocado
  • half an orange
  • a few tbsps of peanuts (the reddish things in the picture, they are raw and still have the skin on, but your normal peanuts are fine too)
  • a few tbsps of chopped red onion
  • a tomato
  • a small or half a medium carrot
  • a little bit of toasted sesame oil
  • coriander, as much as you like
  • mint, ditto
  • salt & pepper
  • olive oil
  • any spice or herb you like
  • anything else you like, I mean, it's a salad, add what you fancy.
To do
  1. whizz chunks of the cauliflower in the food processor, until fine (or grate). It then sort of resembles rice, hence 'raw rice salad'.
  2. chop up all the other ingredients
  3. mix the whole lot
  4. eat