Pomegranate cauliflower ‘rice’ and pumpkin salad…

Simple, fast and healthy salads are great ways to feed the family and can be made and stored in the fridge for a day or two and used for picnics or school lunches. This is delight for the senses with sweet, tangy, crunchy, chewy and sour!


What you will need:

  • 1/2 cauliflower
  • 1 small chopped butter nut squash
  • 1 head raw broccoli shredded
  • 1 pomegranate deseeded (keep juice)
  • 2 cups spinach leaves
  • 1 cup finely chopped kale
  • 1 grated zucchini
  • juice and zest of 1 lemon or an orange
  • 1/4 shredded red cabbage
  • 6 soaked pitted and chopped dates
  •  2 tbs basil pesto
  • 1/2 cup pine nuts
  • 1/4 cup hemp seeds
  • 1/2 tsp sumac

How to make this:

  1. steam the pumpkin for 5 minutes until soft but not falling apart.
  2. add the cauliflower into a food processor and pulse it on high until it looks like grains of rice but not cous cous.
  3. in a large mixing bowl add the “rice’
  4. grate in the zucchini, add the spinach, chopped kale, shredded cabbage, shredded broccoli, pine nuts, hemp seeds, sumac, dates and the pesto.
  5. break open the pomegranate and deseed over the bowl so the juice goes in to the salad.
  6. then add the lemon zest and juice.
  7. once the pumpkin is cooked and cooled to room temperature add it to the salad and toss it all gentle.

Learn how to make the pesto here:Oil and nut free pesto.

Corn 3 ways and Tempeh cups!

15230716_1900134090273143_6569500487259154330_nThese are great party starter or snack as you can pick them up with one hand… and a great way to fill up those guest who would never try vegan food!

You’ll need;

1 corn 🌽 raw.
1 charred corn 🌽 on a griddle pan or gas flame.
1 raw corn 🌽 grated.
1 pack diced Tempeh.
2 dates chopped, pitted and soaked.
3 semi dried tomatoes chopped, soaked.
3 sliced spring onions.
Juice and zest 1 lime.
1 garlic clove.
2 tbs coconut aminos.
2 cups chopped mushrooms.
1 tsp sweet paprika.
1/2 tsp smoked paprika.
1/2 cup chopped coriander.
1/2 cup chopped mint.
6-8 Iceberg lettuce or baby coz leaves -for the cups.
Micro herbs for garnish. (optional)
Shredded red cabbage for the topping to sit on.

How to make these;

•in a fry pan sautée the onions and mushrooms in a small amount of oil till soft, add the garlic and tempeh, dates and tomatoes. Stir for 3 minutes.
•add the charred corn kernels and the first raw kernels slicing them off the cob, and then grate in the 3rd corn cob and all the juice that falls of it.

•add 1/2 cup water or more if needed, the coconut aminos and lime juice and zest.
•add the smoked and sweet paprika and pepper to taste.

•turn the heat off and stir through the herbs once the mixture has cooled slightly.

•add the shredded cabbage into the lettuce cups.
•then spoon the corn mixture into the lettuce cups and garnish with micro herbs or more coriander and a dash of lime.

Grain-free vegan sushi sushi.

Who doesn’t love sushi? It’s quick easy and a great lunch box snack. But most sushi’s are made too far in advanced, full of bad bacteria from takeaway food handling practices and cheap farmed fish or hormone packed meat and served with soy!

So you can make your own . . .


Serves: 4

Prep time: 15 minutes

What you need:

2 cups pulsed raw cauliflower or soaked and cooked quinoa

2 tbs apple cider vinegar

3 organic dried nori sheets

1 carrot julienned

1/2 capsicum julienned

1/2 cucumber julienned

handful snow peas sprouts

1/4 cup red cabbage thinly sliced

2 fresh or dried and ten soaked shitake mushrooms -optional

1/2 avocado sliced thinly

1/4 cup coriander

1/4 cup mint sliced

organic wasabi paste if tolerated- optional

sesame seeds to decorate

1 tbs water for sealing the rolls

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How to make it:

  1. pulse the caulflower into cpus cpus or rice constancy in a food processor.
  2. in a bowl add the cauliflower apple cider vinegar. This will start to soften the “rice”
  3. place the nori sheet on to a sushi rolling mat or tea towel. Add the cauliflower to it and spread out about 1 cm thick to the edged, leaving a gap at the end furthist away from you.
  4. the end closest to you start adding on your topping in stripes. Start with the wasabi if your using it then the harder vegetables and finish with the softest like sprouts and herbs.
  5. don’t fill it to much your better to make smaller and more of them.
  6. using the matt roll away from your self tucking the edges in and under and rolling away at the same time. Dip your finger in some water and run it along the edge that has no ‘rice’ on it. This will seal it together so it does not unwrap.
  7. with a sharp hot bread knife cut into 6 pieces and sprinkle with sesame seeds.

Serve with a dipping sauce, pickled vegetables and a raw crunchy asian salad.


Enjoy making it your own!