It gives you the comfort of a warm loaf of bread, combined with the goodness of unsaturated fats, essential protein, and plenty of high fibre, antioxidant-rich vegetables. Plus it freezes well and packs easily into your lunchbox. Convenience plus!
Because a cold morning always needs a soothing hot breakfast. Cut up toasted sourdough 'fingers' and dip straight into the pan if you're sharing with a loved one.
Here is the quickest, easiest, and most delicious (in my opinion), green smoothie recipe using one of my favourite alkalising multi mineral powders by WelleCo.
When it comes to meal prep for the week, baking is always an easy option and a great way to get multiple serves from one dish.
This frittata can be adapted to include any of your left over veggies from the week - simply add herbs and eggs and voila! Packed with nutrients and delicious as either a breakfast option with some avocado on the side, or a lunch dish with a fresh side salad.
Some of the main ingredients which are in abundance during winter are our root vegetables – carrots, beetroot, pumpkin, sweet potato, parsnip… as well as our powerful greens which aid with detoxification such as broccoli, Silver Beet and Brussel Sprouts.
What better way to get the best out of winter then to combine all of these healing foods into one dish! These roasted veggies are super simple but packed with flavour – use them as a side dish or put them in a bowl with some quinoa, herbs, rocket and lemon juice for an incredible winter salad.
The perfect accompaniment to soups, salads, toasties, savoury muffins, and wraps.
These cookies are not only vegan but they are paleo too - quick and easy to make, and the perfect lunch box addition or compliment to a cup of afternoon tea.
Feel free to play around with flavours - you could add raw cacao powder to make them more chocolate flavour or swap the orange for lemon.
Makes 6 Pots
1.5 cup almond meal
1 cup desiccated coconut or coconut flakes
½ cup roughly chopped nuts of your choice
1 tsp cinnamon
¼ cup coconut oil or olive oil
¼ cup coconut sugar or 1 tbsp raw honey
Pinch sea salt
3 large apples, cored and cut into cubes
1 cup fresh or frozen berries
1 cup water
1 tsp cinnamon
Coconut Yoghurt & Fresh Strawberries to serve
** Note this can also be served in one big tray if desired with apple mixture on the bottom, crumble on top and dollops of coconut yoghurt throughout **