Ingredients for two people:

• 1 cup of Long-grain Jasmine/Basmati Rice
• 1 x Tomato
• 1/2 x Red Capsicum
• 6 Mushrooms
• 1/2 Spring Onion
• 100g Sheeps Milk Haloumi
• 50g Walnuts
• 1 tablespoon of Coconut Oil

Step 1:

Cook Rice as per packet instructions.

Step 2:

Make dressing of:

• 1 teapoon wholegrain mustard.
• 1 tablespoon olive oil
• 1 Apple Cider Vinegar
• 1 teaspoon of honey

Put in a small jar and shake when all ingredients are in. (naturally, with the lid on )

You can always make more and keep this in the fridge for next time.

Step 3:

Chop up all the veggies. Lightly steam broccoli.

Lightly fry mushrooms in Coconut Oil and throw in your walnuts half way through. – keep dirty frying pan for now

Step 4

When rice is done, mix in the veggies. Pour over dressing and stir in well.

Step 5

Cut the Haloumi into fingers. Fry the Haloumi in a frying pan on medium heat until crispy and brown.

Sprinkle the salad with walnuts and place the Haloumi hot, on top of the salad.

Serve quickly to avoid the Haloumi getting too chewy!

Absolutely divine in Summer and a beautiful combination of flavours!

Note:You will need an hour to marinate the mushrooms.

You will need:

• 1 x Avocado
• 1 x Lemon
• 3-4 Large Oranges
• 1 lettuce (I like Butter Lettuce but you can use any lettuce you like) Iceberg or Cos is also good.
• Cup of button mushrooms

Peel the Avocado and cut into thin strips. Lightly squeeze with lemon juice to avoid discolouration. Segment and de-pip the oranges and cut into smaller pieces.

Now toss the Avocado, Oranges and lettuce in a large bowl and toss together.

Make a marinade for the mushrooms:

• 5 Tbl Orange Juice
• 2 heaped teaspoons of finely grated lemon zest
• pinch of salt

Now leave the mushrooms in this mixture for about an hour. Beautiful.

Add all ingredients and serve on a hot summers day!

Don’t have an hour to wait for the mushrooms?

Try this variation:

http://sassandveracity.com/2010/03/16/red-sorrel-and-arufula-salad-with-avocado-and-orange/

1 tablespoons honey

1 tablespoons white wine vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon minced shallot

1 teaspoons mustard

1/2 teaspoon of Worcestershire sauce

3 tablespoons olive oil

1 1/2 pounds red-skinned sweet potatoes (yams)

Canola oil or vegetable oil (for brushing)

2 fresh poblano chilis , chopped and deseeded

1/4 cup green onions, thinly sliced

1/4 cup chopped fresh parsley

Serves 4

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Cut the sweet potatoes into slices (with the peel) (about 2cm thick) and steam until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.

To make the dressing, whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
Transfer potatoes to work surface. Cut into bite-sized wedges Preheat oven. Brush potato wedges with canola oil. Sprinkle with salt and pepper. Roast potatoes, about 2 minutes per side. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.

I figured we could find more uses for this ingredient we have bought for our morning breakfast!

This is just a delicious!

Make up your Quinoa the day before by soaking it overnight. It is a one to one ratio – one cup of Quinoa to 2cups of water.

The next day!

- Sieve off the water from the Quinoa and then place the Quinoa in a saucepan with 2cups of water. Bring to the boil and then reduce heat to allow to simmer for 20minutes – until the water is absorbed!

Remove from the heat and fluff through with a fork. Let it rest.

Now, chop up any selection of vegetables. We are going for that real Asian feel here so this is what I typically use:

• - 1/2 small red cabbage chopped up or a whole Red Pepper chopped up
• - 5 large mushrooms sliced
• - 1 Bok Choy or Silver Beat or Spinach leaves or Kale OR a combination of these
• - Celery
• - Spring Onion

I also like to add some bean shoots (out of a tin is okay!) which gives it that real asian flavour and freshness.

Make a Dressing to go with it:

• Ginger cut up really fine
• Some lemon juice
• Tamari Sauce
• Sesame Seeds

So, fluff up your Quinoa now and add your vegies. If you prefer to lightly cook them that is also okay but the fresher the better!

Top with yummy dressing!

This video describes how to make Rice Milk perfectly. Personally, I add algave syrup or real Maple Syrup for a little sweetness. Milk is useful for making smoothies and to add to porridges, if you want a little bit of a smoother taste.

I love Cinnamon and just needed to find a way to incorporate it into my diet! It is super good for our digestive system and naturally warms the body.

So, this is essentially a bunch of things we can soak and make into a pudding!

• 6 Dates (de-pitted) and soaked overnight. Drain and rinse before use. I like Medjool dates but others are good too.
• Juice of 1/2 Lemon
• 1 teaspoon of cinnamon
• 1 teaspoon of ground allspice
• 1 teaspoon of freshly ground nutmeg
• 3 crisp apples like Fuji or Gala, peeled, cored, and shredded or cut into matchstick pieces.
• 1/4 cup of soaked raisins. Rinse and drain well.
• 2 tablespoons of chopped walnuts of garnish.

Put everything except the apples, raisins and walnuts into a food processor. Mix them up.

In small ramekins, place place your matchstick apples. Then put a blog of the mixture in and push into the ramekins. Then make another layer of apples. Put more mixture on top. The idea is to create a crunchy layer. Sprinkle with raisins and walnuts and serve.

This recipe is inspired from the book: The Raw Truth by Jeremy A.Safron.The Raw Truth, 2nd Edition: Recipes and Resources for the Living Foods Lifestyle.

We used to love eating Mango’s in the tropics, where we lived for 2 years! They were sweet and delicious and sooo cheap! Now, they are a little bit harder to come by but when I do, I just have to make this salad!

Step 1

• 1 Lettuce – I like Butter Lettuce but any will do. Pull bits off it to make bite-sized pieces.
• 2 Large ripe Mangoes cut into slices
• 2 Finely diced Tomatoes
• 2 Diced Cucumbers

Mix well with some tongs.

Step 2

Make a Dressing/ topping of:

• 1 Mango – finely diced
• 1 Tomato - finely diced
• 1 Red Pepper - finely diced
• 1 Spring Onion - finely diced
• Olive Oil – splash
• Apple Cider Vinegar – splash

Salt and Pepper.

Step 3

Sprinkle with Pumpkin Seeds and Dried Cranberries. (if desired)

Yummm! Light, fresh and oh so healthy!

Delicious and no sugar, dairy or bad stuff!

Ingredients:

500g Macadamia Nuts

15 Medjool Dates

50g Goji Berries

4 Tbspoons of Cocoa Powder

Put everything in a Food Processor on the S Blade and mix until thick and sticky. Press into a pie tray and refrigerate until set. Cut into squares.

I love Sweetcorn. They actually call it Mielies in South-Africa! They have a delicious crunch and are so sweet…ha ha!

• 2 Corn cobs – cut off the corn with a knife.
• A handful of lettuce. I like the variety blend which also has Dandelion Leaf in it but you can get all sorts of different varieties.
• 50g Button Mushrooms – you can soak these in lemon for an extra tang
• 1/2 large cucumber – you can spiralize them or grate them.
• 3 Large Tomatoes
• 50g of Snow Peas (also called Mangetout)
• 1 x Avocado – cut into slivers
• 1 red onion
• 1 x spring onion
• Sprinkling of Oregano
• 4/5 Sundried Tomatoes

The Dressing: (throw these in a blender or food processor) If you like it runny then the blender. If you like it chunky, then the food processor.

• 2 Large tomatoes
• 1 Celery Stalks
• 1/2 Red Pepper (bell pepper)
• 2 Medjool soft Dates (you can use others but they usually require soaking for about an hour before)
• 2 Sundried Tomatoes
• 1 Tablespoon of oil
• 1 Teaspoon of Apple Cider Vinegar
• Sprinkling of Spanish Paprika – if you can find some. Otherwise, any spice you like. I actually sprinkled coconut shreds on this one

Cut up all the ingredients in the first bit. I like to keep these a little different, so I cut them in different shapes and sizes. Make the Salsa/sauce and pour over the top!

Great Salad and amazingly filling!

This will generally feed two people.

Ingredients:

• 1 Whole Cucumber
• 1 Whole Courgette/Zucchini
• 2 Big Carrots
• 2 Whole Fresh Tomatoes
• 1 Red Capsicum/Red Pepper
• 6 Sundried Tomatoes
• A sprinkling of herbs
• Some lemon or lime juice
• 4 Pre-soaked Dates
• Mushrooms, capsicum slices or any other toppings you like. Maybe even more tomatoes . I love herbs so I used fresh coriander. Parsley would also be good.

This is the fun part! Making the pasta!

If you don’t already have one, get yourself a Spiralizer – really cool device that actually makes pasta! You can buy one through Amazon. Get the Benriner Cook Helper Slicer - it’s the best option. Here’s a video on how to use it and what they look like. You can just use a peeler to make long strands of pasta but the long strands of vegetable pasta are so much cooler!

Then Spiralise the Cucumber, Courgettes and Carrots into a bowl. Mix them up so you get the different colour combinations.

Then take the Fresh Tomatoes, Sundried tomatoes, red pepper, lemon/lime, soaked dates and dried herbs and throw them in a good blender. Mine isn’t very good so it struggled to blend these totally dry. I added a little bit of date juice- left over from soaking them. I added just enough to get the blades moving.

Now, that you have made your sauce, you can add some other bits to your dish – if you like. I added some raw mushrooms (soaked in a little lemon juice) and some fresh coriander.

I know what you’re thinking….this does not sound nice at all! I was TOTALLY surprised. You know I am game for just about anything but when it comes to taste, I won’t just swallow anything. But, this was really tasty and amazingly filling!