Tomato Cucumber Green Salad with Creamy Avocado Basil Dressing



Tomato Cucumber Green Salad

- 400g baby leaf spinach
- 1 small red onion, peeled, finely sliced
- 454g / 1 cucumber, peeled and diced
- 200g radishes, halved and sliced
- 335g cherry tomatoes, halved
- 80g pitted black olives, halved

Creamy Avocado Basil Dressing

- 25g fresh basil (stem included)
- 2 cloves of garlic, peeled
- 250g / 1 large avocado
- 60ml lemon juice from 1 lemon
- 1tbsp apple cider vinegar
- 1/4tsp salt
- 1/4tsp ground black pepper
- 180ml water

(1) To make the dressing, place all ingredients in a food processor and blend until smooth.

(2) Arrange salad ingredients on serving plates. Pour over dressing. ENJOY!!!


Sweet Potato Apple Soup

- 600g chopped sweet potatoes or butternut squash
- 2-4 apples ~360g
- 1 small date ~8g
- 1/4tsp ground ginger
- 700ml boiling water
- 1/4tsp salt
- 15g toasted almonds

(1) Peel and dice sweet potatoes. Core and chop apples.

(2) Place all ingredients except salt and almonds in a large soup pot. Bring soup to a boil. Cook covered over low heat for 40 minutes.

(3) Add salt and almonds. Purée the soup. ENJOY!

***Alternatively, a combination of 500g chopped butternut squash and 300g carrots also works perfectly.


Yoghurt Oatmeal Melon Bowl

- 1 Cantaloupe or Galia melon
- 4tbsp porridge / rolled oats
- 1tsp chia seeds
- water
- 160g fat-free plain Greek yoghurt
- 125g fresh strawberries

(1) Cut melon in halves. Scoop out the seeds and drain to obtain as much melon juice as possible.

(2) Add 2 tablespoons of oats and 1/2 teaspoon of chia seeds into bottom of each melon bowl. Then, pour over 3 tablespoons of melon juice back to each bowl. If there is not enough juice, add some water.

(3) Top with Greek yoghurt and strawberries.

This is actually a great option of summer light lunch or dinner! ENJOY!!!


Sweet & Spicy Creamy Mango Dressing on Pineapple & Greens Salad



Pineapple & Greens Salad
- 400g Mixed Leaf Salad
- 100g / 6 green onions, diced
- 360g / 2 large red bell peppers, cored, and chopped
- 600g fresh chopped pineapple pieces from 1 small pineapple
- 100g salted and roasted cashews

Sweet & Spicy Creamy Mango Dressing
- 425g mango slices in light syrup from can
- 60ml juice from one 110g lime
- 1tbsp apple cider vinegar
- 1 clove of peeled garlic
- 1/8tsp ground black pepper
- 1/8tsp salt
- 1/4tsp dried mixed herbs
- 1/4tsp ground ginger
- 1/4tsp ground cumin
- 1/4tsp hot chilli powder

(1) Arrange all salad ingredients on serving plates.

(2) Process all ingredients of the mango dressing in a blender until smooth.

(3) Pour dressing over salads.

(4) Devour!


Oil-Free Dairy-Free Steamed Honey Lemon Cakes

Yield: 6 mini cakes


- 80g all-purpose flour
- 2tsp baking powder
- zest of 1 lemon
- 2 eggs
- 2tbsp unsweetened almond milk
- 2tbsp honey

(1) Whisk lemon zest, eggs, milk, and honey, just until well combined.

(2) Sift flour, and baking powder into the egg mixture. Whisk just until well combined.

(3) Spoon batter into silicone cupcake cases. Steam for 15 minutes.

Mango & Green Salad with Orange Ginger Vinaigrette

Mango & Kale Salad
- 170g mixed salad leaves
- 1/2 small red onion, sliced
- 120g carrots, chopped
- 95g / 1/2 red bell pepper, cored, and chopped
- 500g / 1 large mango, peeled and cubed
- 60g roasted and salted cashews
Orange Ginger Vinaigrette
- 120ml fresh orange juice from one 240g orange
- 2tbsp apple cider vinegar
- 1/2tbsp extra virgin olive oil
- 1/2tbsp honey
- 1/4tsp ground ginger
- 1/4tsp dried mixed herbs
- 1/8tsp garlic granules
- 1/8tsp onion granules
- 1/8tsp hot chilli powder
- 1/8tsp salt
- 1/8tsp ground black pepper

1. Arrange salad leaves, onion, carrots, bell pepper, mango, and cashews on serving plates.

2. In a small bowl, mix together all remaining ingredients. Pour the dressing evenly over the prepared salad.



Oil-Free Dairy-Free Steamed Chocolate Cakes

Yield: 6 mini cakes | INGREDIENTS:

- 60g all-purpose flour

- 20g unsweetened cocoa powder

- 2tsp baking powder

- 2 eggs

- 2tbsp granulated sugar

- 2tbsp unsweetened almond milk

(1) Whisk eggs and sugar just until well combined. Then whisk in milk.

(2) Sift flour, cocoa powder, and baking powder into the egg mixture. Whisk just until well combined.

(3) Spoon batter into silicone cupcake cases. Steam for 15 minutes.

One Pot Pasta loaded with Zucchini & Mushroom


- 500g wholewheat fusilli or pasta of choice
- 1kg zucchinis, chopped into small cubes
- 900g mini portobello mushrooms or mushrooms of choice, sliced
- 1 large brown onion, finely diced
- 6 cloves of garlic, minced
- 1tsp dried herb
- 1/4tsp ground black pepper
- 1 chicken/vegetable stock cube dissolved in 500ml boiling water
- 5tbsp nutritonal yeast
- 560g petits pois drained from can

(1) Place all ingredients, except nutritional yeast and petits pois, into a large casserole pan or soup pot. Cook covered over high heat for 20 minutes, stirring occasionally just to make sure all ingredients are well tossed.

(2) 4 minutes before pasta is done, add nutritional yeast and petits pois. Stir well and continue to cook until pasta sauce thickens (any extra liquid should have evaporated).