350g/4c finely shredded red cabbage
2 pears, cored and thinly sliced
4 spring onions, sliced
1 carrot, grated
chives, to garnish
fancy lettuce to serve
4T pear juice
1t wholegrain mustard
3T cold pressed olive oil
squeeze of lemon juice
- Spread out the lettuce leaves on a flat plate
- Put a circle of pears around
- Top with the rest of the ingredients ending with chives
- Shake up dressing and pour over the top
1 aubergine, peeled and sliced into thin flat wide slices (down the length)
1 small onion, chopped
1 red, yellow or orange capsicum, diced
1 clove garlic, crushed
1 tin chopped tomatoes
chopped fresh oregano
- Bake aubergine in oven of 180 C for 20 minutes until pliable.
- For filling, soften onion, capsicum and garlic over medium heat stirring to prevent sticking
- Mix tomato, salt and oregano and set aside
- Remove the aubergine from the oven. Fill with capsicum mixture and roll up
- Place in an oven dish with join at the base
- Pour over tomato and bake in oven for a further 30 minutes.
20 fresh vine leaves (can use pumpkin or cabbage leaves)
2 Tbs cold pressed avocado or olive oil
½ cup brown rice, cooked
1 bunch spring onions, finely chopped
2 Tbs pine nuts or roughly chopped cashew nuts
4 Tbs seedless raisins 1 Tbs mint leaves, chopped
2 Tbs parsley, chopped
Freshly ground black pepper
- Cut out the thick, coarse stems from the vine leaves.
Blanch in large pan of boiling water until they just begin
to change colour, then drain.
Refresh in cold water and drain again.
- Mix all the stuffing ingredients together in a bowl.
- Open out the vine leaves, ribbed side uppermost.
Place a heaped tsp of stuffing on each.
- Fold over the two outer edges to prevent the stuffing from falling out, then roll up each vine leaf from the stem end to form a neat roll.
- Steam the rolls for 30 mins.
- Brush with olive oil and serve hot or cold with salad and lemon wedges.
- Alternatively, serve with home made tomato sauce.
410 g tin tomato puree
1 Tbs fresh or 1 tsp dried basil
1 tsp herbal salt
2 cloves of garlic, crushed
- Mix the ingredients together and serve hot or cold.
- Flavour improves as ingredients are allowed to steep.
4 red or yellow (bell) peppers (capsicum), halved and seeded
8 small or 4 med tomatoes, skinned
1 Tbs fennel seeds
2 Tbs fresh or 1 Tbs dried herbs of your choice e.g. lovage, basil, origanum
1 Tbs capers
Sprinkle of berbere spice (optional)
Sprinkle of herbal salt (optional)
4 Tbs cold pressed olive oil
- Preheat the oven to 180°C. Place the pepper halves in a large ovenproof dish and set aside.
- Place a whole small or half a medium tomato in each half of a pepper cavity
- Sprinkle with seeds, herbs and spices
- Bake for 30 mins. Brush with oil and serve hot.
1 bunch coriander
2 - 3 cloves garlic
100ml cold pressed olive oil
50g parmesan cheese (optional)
herbal salt to taste
70g - 100g of raw nuts, eg. cashews, Brazil
- Blend all the ingredients except the nuts, together till fine
- Add the nuts and 'pulse' them till chopped, but still chunky.
1 wholewheat bread roll
1 flat mushroom per burger
thinly sliced onion
home made mayonnaise or tomato paste
any other wholesome topping you enjoy
- Grill or dry fry the mushrooms till heated through. Brush with cold pressed oil and lightly salt with herbal salt.
- Lightly spread mayonnaise or tomato paste on bread roll
- Layer the ingredients on top
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