Veggie Packed Quinoa Salad with Lemon Dijon Vinaigrette


- 300g quinoa
- 500ml boiling water
- 480g chickpeas drained from can
- 130g fresh spinach, chopped
- 30g parsley, chopped
- 1 small red onion, diced
- 2 cucumbers, seeded and diced
- 5 bell peppers, seeded and diced

- juice of 2 lemons
- 1tbsp dijon mustard
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1/2tsp salt
- ground black pepper

(1) Place quinoa in a saucepan and pour over boiling water. Bring to boil and then cook coverd on low for 15 minutes until all liquid has been absorbed. Leave to cool.

(2) Mix together ingredients of dressing in a small bowl.

(3) Combine all veggies and cooled quinoa in a large mixing bowl and pour over lemon dijon vinaigrette. Toss very well. Chill for hours before serving.


Mexican Couscous Salad

- 300g giant couscous
- 500ml water
- 460g black beans drained from can
- 240g kidney beans drained from can
- 160g sweet corn drained from can
- 30g fresh coriander
- 6 green onions
- 5 bell peppers

- juice of 2 limes
- 1tbsp extra virgin olive oil
- 1/2tbsp honey
- 1/2tsp garlic granules
- 1/4tsp salt
- 1tsp ground cumin
- 2tsp hot chilli powder
- ground black pepper

(1) Transfer giant couscous and water to a saucepan. Bring to a boil and then cook covered on low for 6-8 minutes until all water has been absorbed. Fluff it up with a rice paddle or something alike and set aside to cool.

(2) Mix together all ingredients of dressing in a small jug/bowl.

(3) In a large mixing bowl, combine drained and rinsed beans and sweet corn, chopped coriander, chopped onions, seeded and chopped bell peppers. Stir in cooled couscous and finally pour over dressing. Mix well and chill for hours before serving.


Passion Fruit Greek Yogurt



- 3 passion fruits
- 250g fat-free plain Greek yogurt

Spoon pulp of passion fruits into ramekins or serving glasses and top with yogurt. Mix and ENJOY!

Peach & Blueberry Salad with Honey-Lime Dressing



- 170-200g salad greens
- 3 peaches (~450g), pitted and sliced
- 150g fresh blueberries
- 30g toasted chopped walnuts

- juice of 1 lime
- 2tbsp apper cider vinegar
- 1/2tbsp extra virgin olive oil
- 1tsp dijon mustard
- 1tsp honey
- 1/8tsp salt
- pinch of ground black pepper

Mix together all ingredients of dressing in a small bowl. Arrange greens and fruits on serving plates, pour over dressing and ENJOY!!!


Chewy Vegan Brownies

Yield: 16 brownies in 20cm square pan 


- 230g black beans drained from can
- 40g oat flour
- 40g unsweetened cocoa powder
- 70g agave syrup
- 60g smooth peanut butter
- 2tbsp desiccated coconut
- 1tbsp light brown sugar
- 1tsp baking powder
- 1tsp vanilla extract
- 1-3tbsp unsweetened soy milk*

(1) Preheat over to 180c. Line a 20cm square pan with baking paper.

(2) Combine all ingredients in a food processor. Blend until smooth.

(3) Pour batter into prepared pan. Flatten out the surface using a spatula.

(4) Bake in preheated oven for 18 minutes. Leave it cool COMPLETELY for an hour or so before cutting into squares.

*1tbsp of milk if peanut butter is moist and runny; 3tbsp if it is more of a solid form.


Vegan Brownie Batter Dip



- 230g black bean drained from can

- 120g banana flesh ~ 1 medium size ripe banana

- 60g maple/agave syrup

- 3tbsp unsweetened soy milk

- 35g unsweetened cocoa powder

- 1tsp vanilla extract

Blend together all ingredients in a food processor until smooth. Serve with apple, berries, or whatever your heart desires!




- 1.2kg tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 clove of garlic
- 1 small red onion
- 1/2tsp salt
- 1/2tsp Italian herb seasoning
- 1/4tsp hot chilli powder
- 1/8tsp ground black pepper
- 1/2tbsp sugar
- 2tbsp red wine vinegar
- 1/2tbsp extra virgin olive oil
- 1tbsp tomato puree
- 2tsp Worcestershire Sauce
- Juice of 1 lemon
- 150ml water

Peel cucumber and roughly chop all veggies. Puree all ingredients in a blender until soup is fairly smooth. Serve cold with flatbread crackers or crusty roll. Enjoy!