RECIPES

A nutrient dense juice that will help you achieve your wellness goals. Aim to consume one green juice daily and say hello to feeling your best!

RECIPE: Makes 2

3 Green Apples, unpeeled

1 large Cucumber, unpeeled

2 cups Spinach leaves

1/2 cup Coriander

1/2 cup Parsley

2 tsp Green Spirulina

1 cup Coconut Water

Put all the ingredients through a juicer except for the Spirulina & Coconut Water. Add the Spirulina and Coconut Water to the juicer jug and stir well. Add 2-3 ice cubes in 2 glasses. Serve!

With juicy sweet peaches and tangy oranges, this smoothie is satiating, super delicious and packed with vitamins and minerals! 

RECIPE: Makes 2

3 Peaches, chopped

2 Oranges, peeled and chopped

1 tsp Ginger Powder

2 tsp Cinnamon

1 tsp Vanilla Essence

2 tbsp Ashwaganda Powder

1/2 cup Mint

2 cups Plant Milk

Garnish- extra Mint

Put all the ingredients into a blender and blend till smooth and creamy. Add cold water if required. Serve with a garnish of mint!

Fall in love with this exotic, Persian-inspired smoothie brimming with the delicate flavour of rose petals and Strawberries! 

RECIPE: Makes 2

2 cups Strawberries

1 cup Almond Butter

2 cups Rose Petal Tea, cooled

1 tsp Vanilla Essence

1 tsp Cardamom

1 tsp Siberian Ginseng

1 tbsp Rosewater

2 tbsp Maple Syrup

2 cups Plant Milk

Garnish- Hibiscus Powder 

Steep 4 tsp of Rose Petal Tea in 2 cups of hot water. Let cool. Put all the ingredients into a blender and blend till smooth and creamy. Serve with a sprinkle of Hibiscus Powder.

With the antioxidant goodness of tasty roasted beetroots and fresh dill, this delicious gluten-free pasta is one of my absolute faves!

Ingredients: Serves 2 - 3

• 250 gm Gluten-free pasta
• 6 small Beetroots, roasted
• 1/2 cup Dill, chopped 
• 1/2 cup Basil, chopped
• 1/2 cup Parsley, chopped
• 1/4 cup EVOO
• 6 cloves Garlic
• 1 small red Chilli
• 2 tbsp Lemon juice
• 2 tbsp Nutritional Yeast
• Salt and Pepper to taste

Instructions:

• Preheat the oven to 400 degrees F (205 degrees C). Trim the roots and stems from the beets and wash well.
• Place each beet in the center of a piece of aluminium foil. Drizzle a little bit of olive oil on each and rub the over the skin, using your hands. Add a few garlic cloves to each beetroot.
• Wrap up the foil and place on a baking sheet. roasting for 60 minutes, until the beets are tender when pierced.
• Remove beets carefully (watch out for the steam). Let cool slightly.
• Cook pasta according to packet instructions.
• In a blender, add roasted beets and garlic with the remaining ingredients. Season to taste.
• Pour the beet sauce over cooked and drained pasta. Garnish with extra dill.

• Notes
• Use beets that are about the same size so that they take a similar amount of time to cook. If necessary, slice the large beets in half to make smaller.
• Roasted beets will last 6 days in an airtight container in the fridge.

• Creating this vibrant and flavourful green, vegan, creamy pesto with herbs is a delightful way to up your greens!

Ingredients: Serves 2

• 2 cups fresh Basil leaves
• 1 cup fresh Parsley leaves
• 1/2 cup Nutritional Yeast
• 1/2 can Chickpeas, drained
• 1/2 cup Walnuts or Pine nuts
• 2 cloves Garlic, minced
• 1/4 cup EVOO (or veggie broth)
• Juice of 1 Lemon
• Zest from 1/2 a Lemon
• Salt and Pepper to taste

Instructions:

• Start by washing the basil and parsley leaves thoroughly, then pat them dry with a paper towel to remove excess moisture.
• In a food processor, add all dry ingredients. Pulse a few times until the mixture is coarsely chopped.
• With the food processor running, slowly drizzle in the olive oil. or cold vegetable broth if you prefer oil-free. Blend until the mixture is smooth and creamy. You may adjust the amount of liquid used to reach your desired consistency.
• Add the lemon juice, lemon zest, then season the pesto with salt and pepper to taste. Pulse a few more times to combine. Serve with gluten-free pasta or spiralized zucchini noodles. Garnish with fresh basil.

• Notes
• Your green vegan pesto is ready to use immediately as a topping for pasta, spread on sandwiches, or as a dip. 
• If storing, transfer the pesto to an airtight container and refrigerate for up to a week.
• Zucchini noodles (sometimes referred to as Zoodles) are a great low calorie and low carbohydrate option.

Hearty and nutritious, this vibrant carrot, pumpkin, and turmeric soup is anti-inflammatory, immunity-boosting, and  super-satisfying!

Ingredients: Serves 3 - 4

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 large carrots, peeled and sliced
• 2 cups pumpkin, peeled and cubed
• 4 cups vegetable broth
• Salt and pepper to taste
• A pinch of cayenne pepper
• 1 can (400ml) coconut milk
• 1 cup Rice fakes (optional)
• Fresh coriander for garnish

Instructions:

• Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, and turmeric, and cook for another minute until fragrant.
• Add the carrots and pumpkin to the pot, stirring to coat them.
• Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to a simmer, cover, and let cook for about 20-25 minutes.
• Remove the pot from heat and allow it to cool slightly. Using a blender, purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
• Stir in the coconut milk and season with salt, pepper, and cayenne pepper. Add the rice flakes and cook for 5 minutes further.
• Garnished with fresh coriander.

• Notes
• If storing, transfer the soup to an airtight container and refrigerate for up to a week.
• Rice flakes are high in iron & vitamin B.