Almond Cookies

Add all the dry ingredients to a food processor and mix together.
Add the dates and process till broken a little.
Mix in the Almond butter, vanilla essence and coconut oil.
Add the water and process till the mixture is sticking together.
Shape the mixture into medium size balls and press 1 almond into the center.
Makes between 20 and 25 cookies.

  • 1 cup ground almonds
  • 1/2 cup ground coconut
  • 1/4 cup ground chia seeds
  • 1/2 cup cacao powder
  • 1/4 cup maca powder
  • 1/4 tsp Himalayan salt
  • 1/4 cup cacao nibs
  • 1/4 cup coconut sugar
  • 1/2 cup chopped dates
  • 1/4 cup almond butter
  • 1 tsp vanilla essence
  • 2 tbsp melted coconut oil
  • 1/4 cup water
  • 1/4 cup whole almonds

Polenta Chips

Polenta

  • 1 cup finely ground polenta
  • 4 cups water
  • 2 teaspoons salt
  • Handful of chopped spinach

Add water and salt to a pan and bring to boil.  Add spinach and slowly add polenta to boiling water and whisk constantly until all polenta is stirred in and there are no lumps.

Reduce heat and simmer, keep whisking polenta for about 5 minutes till is starts to thicken.  The polenta mixture should still be slightly loose.  Cover and cook on a low heat for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon.  Polenta is done when texture is creamy and the individual grains are tender.

Turn off heat and transfer to a dish to cool
When cool slice into chips, coat with olive oil and bake in oven for 25 mins at 200c
Sprinkle with rosemary and Serve with the Mayo Dip below or your favorite dip.

Serves 4

DSC02302

Mayo Dip

  • 1/2 cup cashews soaked overnight
  • 1 Tbsp. lemon juice
  • 1 Tbsp. apple cider vinegar
  • 1 Tsp. mustard powder
  • 1 clove garlic
  • salt to taste
  • 1/4 cup water

Add all ingredients to a power blender for one minute and serve.

Blood Beet Miso

Wash the beetroot and cover with water. 
Bring to boil and then simmer for 20 minutes.
Set the beetroot aside and keep the water. 

Into the water add the seaweed, peas, garlic and ginger.
Simmer for 5 minutes and remove from heat.
Slice some of the beetroot into the pan.
Stir in the Miso and serve.

  • 4 medium sized beetroot
  • water from cooked beetroot
  • 1 tbsp Wakame seaweed
  • 1 tsp garlic
  • 1 tsp singer
  • 1 tbsp dried peas
  • 1 tbsp Genmai Aka Miso

Miso Soup

Bring water to boil and add all ingredients except the miso.
Simmer for 5 minutes and turn off heat.
Take a cup of the hot liquid and add the miso, mix till dissolved then add to the soup.

  • 4 cups of water
  • 1/2 chopped or grated carrot
  • 1 thinly sliced mushroom
  • handful thinly sliced leek
  • 2 sheets nori seaweed cut into cubes (optional)
  • 2 cups of kale or silverbeet or spinach thinly slices
  • 2 tsp thinly sliced ginger
  • 2 tsp crushed garlic
  • 2 tbsp miso (the genmai shiro has a nice mild flavour)

Nutty but nice

Wash the kale, remove the leaves from the stem and slice thinly.  Add the apple cider vinegar and mix it in with your hands.  Add the rest of ingredients mix together.

  • 4 large hand fulls of curly kale
  • 4 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 3 tbsp tamari
  • 1/2 cup pumpkin seeds
  • 1/2 cup almonds
  • 1/2 cup chopped brazil nuts
  • 1/2 cup sesame seeds
  • 1 tsp ground pepper

A complete meal providing lots of good, necessary fats, proteins, vitamins and minerals.