Mango capsicum salsa.

This is great accompaniment for any dish but it goes very well with my Mexican tacos…

Raw Mexican tacos!

What you will need:

  • 2 mangos diced (not to soft)
  • 1/4 finely diced red onion
  • 1 cup chopped coriander
  • 1/2  cup chopped mint
  • 1/4 cup chopped parsley
  • 1 diced red capsicum
  • 1 date pitted soaked and chopped
  • 1/2 diced green pepper
  • 2 diced tomatoes
  • 1 diced Lebanese cucumber
  • 2 sticks celery diced
  • juice and zest of 1 lime

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How to make this:

  1. diced and slice all the ingredients and stir them together gently.
  2. the flavours will grow if this is left for a few hours in the fridge before serving at room temperature.

Raw Mexican tacos!

Mexican style raw tacos are a favourite in our home . . .you will love them too. Great  messy finger food for the kids and packed full of flavour while being healthy and low in fat. Dress them up with toppings or use eat them simply . . .

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What you will need:

Makes for 4-6 serves.

  • 2 corn on the cobs kernels removed
  • 4 semi dried tomatoes
  • 2 dates soaked and pitted
  • 4 fresh large tomatoes
  • 1/2 punnet cherry tomatoes chopped
  • 1/4 red onion very finally diced
  • 1 clove garlic minced
  • 1/2 tsp smoky paprika
  • 1/2 tsp sweet paprika
  • 1/8 tsp ground chipotle pepper (or more if you like it spicy!)
  • 1/2 tsp cumin powder
  • 2 tbs coconut aminos
  • 8 mushrooms
  • 1 finally diced zucchini
  • 1/2 red capsicum diced
  • juice of 1 lime and zest
  • 1 loose cup coriander chopped
  • 1/2 loose cup mint chopped
  • 1/4 loose cup parsley chopped
  • pepper to taste
  • soaking water (about 2-3 tbs)
  • iceberg lettuce or coz lettuce to serve as tacos
  • 1 cup shredded red cabbage
  • sprouts or micro herbs

*optional to add 1 cup of black beans, kidney beans or black eyed beans for added texture and protein.

How to make these:

  1. soak the dates and tomatoes in very little water till soft (you use the water in the mixture so only use a little, so you keep all the flavour.
  2. in a blender add the 4 large tomatoes, dates, semi dried tomatoes, garlic, cumin, paprika’s, chipotle, coconut aminos and soaking water and blend till smooth.
  3. in a medium bowl add the corn kernels, red onion, capsicum, zucchini, lime zest and juice, herbs, cherry tomatoes and stir together. (add drained beans now if your using them)
  4. add the tomato sauce from step 2. and stir again.
  5. season to taste.
  6. spoon the mixture into the lettuce cups which I would suggest lining with shredded red cabbage.

This picture get more flavoursome with time so I suggest making it in the morning. This will also allow the mixture to set and the liquid to drain off blowing the tacos or lettuce cups not to get wet.

Finish with micro herbs or sprouts and slices of avocado or vegan chipotle mayonnaise or vegan sour cream….I used coriander pesto! Dairy and soy free sour cream.

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Berry cherry smoothie to kick start our day!

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Serves 4:
2 cups mixed berries (defrosted)
1 cup cherries (defrosted)
1 apples
1 tbs acia berry powder
1 whole coz lettuce
1 cucumber
1 cup spinach
4 cups water we like it thick! Add more water if you don’t.

Top with chia seeds and goodies!

Vegan Nori Rolls.

Sushi night!! Well rice less, fish less sushi.

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Nori sheets with a tomato and flaxseed dehydrated wraps and filled with avocado and crunchy salad with a cashew and coconut amino dipping sauce.

Cashew dipping sauce:
1/4 cashews
1/2 water
1/2 lime juice
1 tbs coconut aminos
1 small clove garlic
1 inch grated ginger
1/2 semi dried tomato
Blended till smooth

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Get creative and fill these with any combo you like!

Grain free Bircher.

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Serves 2:
4 tbs chia seeds
4 grated apples
1/4 cup water
1/2 cup hemp seeds.
Cover and leave overnight or at least 30 minutes.

Then add:
1/2 cup goji berries
1/2 cup activated pistachio nuts
1/4 cup activated pumpkin seeds

And 4 passionfruits cut open, which I add on the side as my boys like to scoop them out themselves.

The pistachios are high in omega 3 fatty acids, the pumpkin seeds high in zinc and loads of fiber, vitamin C and protein from the chia seeds. This is a nutrient dense breakfast that will feed their brains, fuel their body’s and give them energy!

Raw bolognese with zoodles.

My go to quick and easy dinner!

🍜 Zoodles with 3 chopped mushrooms, 1 stick chopped celery, 1 cup spinach, 1/4 cup fresh basil torn, 4 cherry tomatoes.

🍅 Sauce; 3 organic semi dried tomatoes, 1 peeled zucchini, 1/2 red capsicum, 1/4 cup fresh basil, 1/4 cup walnuts, squeeze lemon juice, 1 tsp dried thyme, 1/2 tsp dried oregano.

Blended till smooth or chunky which ever you prefer. Then tossed through the noodles.

You can add raw or fermented garlic if that’s your likening 😋

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Berries and kiwi chia breakfast bowl.

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Serves 2.
1/2 cup chia seeds
1/4 cup hemp seeds
2 cups coconut water
1 cup defrosted berries
1 cup finely chopped kiwi fruit
1/4 cup coconut flakes

Leave for 15-20 minutes to soak up the water. Add more if you require.

Add chopped fresh strawberries and kiwis on top with more seeds and coconut.

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Green brekkie bowl . . .

Brekkie bowl packed with goodness to set my boys off to school with full bellies and fuelled brains, so they can play learn and grow 🙌🏻

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4 ripe large bananas
3 dates
1 tbs barley greens
1 cucumber
2 sticks celery
1 small lettuce
1 kale leaf

Blended and decorated with love
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