Recipes

1. Combine dry oats and flaxseed and 1 cup of warm water. Set aside and soak for about 10 minutes.
   
2. Meanwhile, chop apple into small cubes and cook them in a sauce pan over medium heat with 3 tablespoons of warm water and a sprinkle of cinnamon.
   
3. When the apples are completely soft, add oatmeal and flax and 1/2 cup of plant milk of your choice.
   
4. Remove from heat and serve. Garnish with pecans or your choice of nuts or dried fruit. 

1. Steam pumpkin, let cool. Remove the skins and set aside.
   
2. Remove the pits from the dates and place them in a small bowl with a little bit of boiling water. Let stand for about 5 minutes. Gently blend the dates together into the water and eventually the dates will liquify and become a kind of paste
   
3. Combine pumpkin puree, apple sauce and dates in a bowl.
   
4. Stir in chia, oats and pumpkin pie spice.
   
5. Add plant based milk and stir until blended
   
6. Transfer into a jar or airtight container and place in the fridge for at least 6 hours or overnight
   
7. Remove from the fridge and garnish with nuts and coconut flakes.
   

Bring water and quinoa (and amaranth) to boil, and let simmer over medium heat until all the water has been evaporated (about 15 minutes).

Stir in 1/4 cup of plant milk.

Transfer to a bowl and garnish with fresh fruit, coconut and nuts.

Cut all the ingredients and set aside

• Cut all the ingredients and set aside
• In a wok or large frying pan, melt the coconut oil until it is liquid
• Add onions, ginger and garlic and sauté for about 2 minutes until they’re well coated in oil
• Add carrots and broccoli and a sprinkle of salt
• Cover, stirring often, making sure that the vegetables don’t burn to the bottom of the pan. Continue this for about another 3 minutes, until the carrots and broccoli start sweating
• Add zucchini, eggplant and mushrooms. Cover again and continue to stir frequently.
• Once the vegetables are cooked through add 1/2 cup of boiling water and let simmer for a minute or so.
• Add HOT coconut milk (make sure the coconut milk is hot, otherwise it will curdle) Let it simmer for a minute or so.
• Remove from heat, add a few leaves of coriander and the cherry tomatoes. Cover and let cool.
• Meanwhile, prepare the rice noodles by submerging them in boiling water for about 5 minutes
• Drain the noodles and place them in a bowl and pour the coconut soup over it
• Option to serve with an egg or tofu

1. Preheat the oven to 200 degrees Celsius (400 Fahrenheit)
2. Prepare the quinoa and set aside
3. Clean the sprouts and cut them in half. Place them in a bowl of hot (not boiling) water with 1/2 teaspoon of salt and let them soak while cutting the other vegetables
4. Chop the vegetables and place them on a baking sheet lined with parchment paper
5. Drizzle with about a teaspoon of olive oil
6. Sprinkle with salt and pepper
7. Bake for 15 minutes, stir the vegetables and bake for another 15 minutes until the beets and sprouts are soft
8. Serve on a bed of quinoa
9. For more protein, option to add an egg cooked the way you like it, or a 1/2 cup of beans or lentils

In a medium sized soup pot, combine dry rice and mung beans. Rinse them at least five times and let them soak in warm water while preparing the vegetables.

Cut or grate the vegetables into very small pieces.
Rinse the rice and lentils once more.
Add 3 cups of water, salt and garam masala spice and bring to a boil.

Once boiling, add the vegetables and reduce heat.
Stir periodically until all the liquid has been evaporated.
Serve on a bed of washed kale or spinach.

Option to add an egg or fried tofu/tempeh for more calories and protein.

Please note: you can use whatever season vegetables you like! Feel free to be creative, or just use whatever you have in the refrigerator!

1. In a medium sized soup pot, melt the coconut oil
2. Add onions and garlic and sauté for about 3 minutes
3. Stir in celery, potatoes and salt and continue sautéing for another 3-5 minutes until the onions are translucent and begin to make a kind of juice
4. Add boiling water and the bay leaves
5. Reduce heat, cover and let simmer for about 10 minutes until the potatoes are completely cooked through
6. Remove from heat and remove the bay leaves
7. Using a staff mixer or in small batches in a blender, blend until smooth

Garnish

1. In a skillet or wok, heat the coconut oil until liquid
2. Add onions and sauté for about 3 minutes, stirring continuously
3. Add mushrooms and continue to sauté until the onions have become caramelized and the mushrooms are soft

1. Cook the pasta and set aside.
2. In a medium sized pot, melt the coconut oil over medium- high heat
3. Sauté onions, garlic, carrot and celery with 1/2 teaspoon salt for 3-5 minutes until the onions are translucent.
4. Add boiling water along with the spices, zucchini, tomatoes and green beans.
5. Once boiling, cover the pot and reduce the heat to medium heat.
6. Let simmer until the green beans are soft.
7. Add the chick peas and kidney beans and let stand for about 10 minutes
8. Pour over freshly chopped spinach
9. Add the pasta
10. Salt and pepper to taste

Remove the first layer of the fennel and the core, cut into cubes. Chop broccoli, potato, leek and garlic and set aside.

In a medium sized soup pot, heat the coconut oil until liquid. Add chopped garlic and sauté for about 2 minutes.
Add the rest of the vegetables and 1/2 teaspoon of salt. Cover and continue stirring until leek and fennel are soft.
Add 1.5 cups of boiling water.

Simmer over medium heat until the potatoes are completely soft.
Let cool.

Using a staff mixer (or in small batches in a blender), blend the soup until it becomes a purée. If it is too thick, add boiling water in small amounts.
Add salt and pepper to taste.
Garnish will a sprig of dill or fresh herbs of your choice
Option to serve with a side of brown rice or quinoa.