Oil-Free Butter-Free Super Moist Carrot Cake



- 5 eggs
- 65g light brown sugar, sifted
- 65g white granulated sugar
- 1/4tsp salt
- zest of 1 orange
- 60ml orange juice
- 150g ground almond
- 100g plain flour
- 1tsp baking powder
- 1tsp ground cinnamon
- 300g grated carrot
- 200g grated zucchini
- 30g chopped pecans or walnuts
- 30g sultanas or raisins

(1) Slightly grease a 23cm round cake pan and line the bottom with parchment paper. Preheat oven to 175c.

(2) With an electric mixer, beat eggs together with sugar, salt, and orange zest, for at the very least 5 minutes until very thick and pale. Then, add orange juice and beat for another minute.

(3) In a bowl, combine almond flour, all-purpose flour, baking powder, and ground cinnamon. Gently fold this dry mixture, in batches, into the beaten eggs.

(4) Next, fold in grated carrot and zucchini, and finally the nuts and dried fruits.

(5) Pour batter into prepared pan and bake in preheated oven for 50 minutes.


Roasted Stuffed Mushrooms with Tomatoes


- 1/2tbsp light olive oil

- 1/2 small brown onion

- 4 large flat mushrooms

- 4 tomatoes

- 25g oat flour

- 1 egg

- 2tbsp nutritional yeast

- 1/4tsp dried herb

(1) Separate mushroom caps and their stalks, and finely chop the stalks. Finely dice onion and tomatoes.

(2) Heat oil in a frying pan, sauté onion for 3 minutes over moderate heat.

(3) Add chopped tomatoes and mushroom stalks and cook for further 6 minutes. Add oat flour , lightly beaten egg, nutritional yeast and herb and mix thoroughly.

(4) Spoon mixture into mushroom caps, roast stuffed mushrooms in preheated oven at 200C for 15 minutes or until mushrooms are tender. Serve alongside a simple potato mash.

Veggie Packed Curried Cauliflower Fried Rice



- 1tbsp melted coconut oil
- 1 large brown onion
- 4 cloves of garlic
- 2tbsp curry powder
- 2tbsp soy sauce
- 1/2tbsp light brown sugar
- 350g carrots
- 360g red cabbage (1/2 small head of red cabbage)
- 1kg cauliflower "rice" (1 large head of cauliflower)
- 160g sweet corn drained from can
- 560g peas drained from can

(1) Have the garlic minced, onion, carrot, and cabbage finely diced.

(2) Add oil to preheated pan, sauté onion and garlic for 3 minutes, then add curry powder and stir-fry for 2 minutes.

(3) Add soy sauce, sugar, carrot and cabbage and cook for another 4 minutes.

(4) Add cauliflower rice, sweet corn, and peas. Stir well to combine. Cook for the last 3 minutes.

(5) Serve hot! Top with salted and roasted cashews if desired.


Rainbow Cauliflower "Rice" Salad with Asian-Inspired Gingery Dressing



Veggie Packed Rainbow Cauliflower Rice Salad
- 1kg cauliflower "rice" (1 large head of cauliflower)
- 360g shredded red cabbage (1/2 small head of red cabbage)
- 420g red bell peppers, seeded and finely diced
- 260g carrots, finely diced
- 160g sweet corn drained from can
- 200g spring onions, finely chopped

Asian-Inspired Sesame Ginger Dressing
- 80g fat-free plain Greek yoghurt
- 1tbsp tahini
- 1tbsp sesame oil
- 1tbsp lemon juice
- 1tbsp soy sauce
- 2tbsp water
- 2 dates
- 25g fresh peeled ginger
- 1/4tsp cayenne pepper
- 1/4tsp salt
- 1/4tsp ground black pepper

(1) Place all ingredients of the salad in a large bowl. Toss very well to combine.

(2) Place all ingredients of the dressing in a blender. Blend until smooth.

(3) Pour dressing over salad. Toss very well to coat.

(4) Chill the salad for hours before serving. Top with some salted and roasted cashews for extra crunch if desired! ENJOY!!!


Roasted Tomato Soup



- 1.25-1.4kg plum tomatoes, halved
- 1 large brown onion, peeled and quartered
- 8 cloves of garlic, peeled and crushed
- 28g fresh basil, stem included, roughly chopped
- 1tbsp red wine vinegar
- 1/2tbsp sugar
- 1tsp herb de Provence or other dried herbs
- ⅛tsp hot chilli powder
- ¼tsp ground black pepper
- 2tbsp light olive oil
- 400ml vegetable stock (Add more or less stock to control thickness of your soup!)

(1) Combine all ingredients, except vegetable stock, in a roasting pan. Toss well to coat. Ingredients do not need to be spread in a single layer. Roast in preheated oven at 220c for 1 hour. Stir twice during cooking time.

(2) Transfer roasted tomato mixture, including all the juice, into a blender. Add in some of the stock. Blend until smooth.

(3) Transfer puréed Roasted Tomato Soup into a saucepan. Add as much or as little of the remaining stock as you see fit. Heat and serve!


Almond and Orange Torte


- 450g oranges (whole, peel included)

- 6 large eggs at room temperature
- 1tsp vanilla extract

- 250g ground almonds

- 150g granulated white sugar

- 1tsp baking powder

- 1/4tsp salt

(1) Place oranges in a saucepan and cover with cold water. Bring to a boil and then reduce the heat and simmer the oranges for about two hours or until very soft. Then remove the oranges from the water, place in a strainer, and let the oranges cool completely (If cooked oranges have been refrigerated, bring them back to room temperature before making the torte.).

(2) Preheat oven to 190C. Grease and line the bottom of a 23cm springform pan with parchment paper.

(3) Cut cooked oranges into large chunks, remove any seeds, and place them (whole, with skin on) in a food processor. Add eggs and vanilla extract and process until smooth. Then, in a large bowl, whisk together the almond flour, sugar, baking powder, and salt. Add the orange mixture to the almond mixture and stir to combine.

(4) Pour the batter into prepared pan and bake for about 50 minutes (45-60 minutes), or until a toothpick inserted in the center of the cake comes out clean. At 30 minutes of baking time, cover the cake with a piece of aluminium foil to prevent over browning.

(5) Remove the cake from oven and place on a wire rack to cool completely before removing the sides of the springform pan. This cake is best after it has been allowed to sit overnight in the fridge. Serve either cold or warm as it is or with strawberries and cream.


Tomberry & Cucumber Kale Salad with Creamy Lemon-Tahini Dressing


- 320g mixed baby kales
- 1 small red onion, peeled, finely sliced
- 1 cucumber (454g), peeled and diced
- 250g tomberries
- 60g salted roasted cashews

- 90g tahini
- 90g fat-free plain Greek yoghurt
- 90ml lemon juice
- 90ml water
- 2 garlic cloves
- ¼tsp salt
- ⅛tsp ground black pepper

Combine all ingredients of dressing in a blender and blend until smooth. Arrange salad ingredients onto serving plates. Pour over dressing. ENJOY!!!



Veggie Packed Thai Kale Salad


- 320g mixed baby kale
- 1 cucumber (454g), peeled, seeded, and diced
- 1 large yellow bell pepper (245g), cored, seeded, and diced
- 125g carrots, chopped into small pieces
- 200g radish, topped and tailed, halved and sliced
- 60g roasted peanuts

- 80g smooth peanut butter
- ¼tsp garlic granules
- ¼tsp ground ginger
- ¼tsp hot chilli powder
- 1½tbsp soy sauce
- 1tbsp honey
- juice of 2 limes

In a small bowl mix together all ingredients of peanut dressing. Add tablespoonfuls of water to thin it down until it reaches your desired creamy but pouring salad dressing consistency. Arrange salad ingredients onto serving plates. Pour over dressing. ENJOY!!!


Sweet Potato Pancakes


- 480g sweet potato purée (from 1 large / 660g sweet potato)
- 90g oat flour
- 1tbsp light brown sugar
- 1tsp baking powder
- 2tsp ground cinnamon
- 1/4tsp salt
- 2 eggs
- 200ml unsweetened almond milk

In a large bowl mix together all ingredients until a smooth pancake batter has formed. Cook pancakes on preheated and slightly greased frying pan until both sides of pancakes have turned golden. To serve, top pancakes with toasted pecans and drizzle over honey. ENJOY!!!


Zucchini Noodles with Raw Vegan Tomato Pasta Sauce


- 335g cherry tomatoes
- 75g sun-dried tomatoes
- 4 cloves of garlic
- 3 red bell peppers, roughly chopped
- 25g fresh basil, stem included
- 1tsp dried herb
- 1/4tsp salt
- 1/4tsp ground black pepper
- 1kg zucchini noodles
- 200g carrots, cut into thin strips

Combine all ingredients, except noodles and carrots, in a food processor and blend to reach a creamy consistency.

Arrange zucchini noodles and carrot strips onto serving plates. Pour over the raw vegan tomato pasta sauce. ENJOY!!!


Banana Chocolate Peanut Butter Overnight Oatmeal


- 100g ripe mashed banana

- 2tsp chia seeds

- 2tsp unsweetened cocoa powder

- 5tbsp rolled/porridge oats

- 1tbsp smooth peanut butter

- 5tbsp unsweetened soy milk or milk of choice

- 50g fat-free plain Greek yoghurt

- optional toppings: 1tsp mini chocolate chips + 1tsp peanuts

Per serving: 350kcal | with toppings - 395kcal

Also try Banana & Date Overnight Oatmeal by adding 3 dates (finely chopped) and 1/2tsp ground cinnamon, or Banana Blackcurrant Overnight Oatmeal by adding 1tbsp black currant preserve and 1tsp dessicated coconut; instead of the cocoa powder and peanut butter stated in the above recipe.


Pineapple & Kale Salad with Peanut Coconut Dressing


- 200g Mixed Baby Kales or Mixed Leaf Salad
- 300g fresh chopped pineapple pieces
- 40g carrot, chopped
- 3 green onions, thinly sliced
- 30g roasted peanuts or cashews

- 120g fat-free coconut flavor or plain Greek yoghurt
- 40g smooth peanut butter
- 1 garlic clove
- 1/8tsp ground ginger
- 1/8tsp hot chilli powder
- 1/4tsp dried herb de Provence
- 1tsp curry powder
- 1tsp light brown sugar
- 4tbsp coconut milk*, or almond milk
- 2tsp soy sauce
- juice of 1 lime

(1) Arrange salad ingredients on serving plates.

(2) Make the dressing by mixing all ingredients in a blender until smooth.

(3) Pour dressing over salad. ENJOY!!!

*Coconut Milk Alternative to Dairy (coconut milk 8.4%; 27kcal per 100ml)