Recipes

Ingredients

½ cup cooked grain of choice, we recommend wild rice½ cup shredded carrots½ cup shredded cabbage½ cup shelled edamame¼ cup kimchi½ cup leafy greens of choice4 ounces protein of choice1 tablespoon toasted sesames, for garnish1-2 tablespoon

1. Cook grains as directed on package and add ½ cup to bowl.
2. Gather all ingredients and prep the needed amount for the number of servings you would like to prepare. Consider doubling or tripling the amounts listed and using extras for prepped meals later in the week.
3. Top with carrots, cabbage, edamame, kimchi, greens and protein of choice. We recommend chicken or tofu with this recipe.
4. Make Miso Ginger Dressing.
5. Top Power Bowl with dressing and toasted sesame seeds.

The combinations of grain, vegetables, and protein in this dish are unlimited. Consider switching up the vegetables listed and adding diced sweet peppers, sprouts, sugar snap peas or bok choy. You can also get creative with the type of protein you add by exchanging chicken or tofu for shrimp, turkey sausage or fish.  

Ingredients

400 g eggplant

2 tablespoons Olive Oil

500 g hamburger beef

1/3 cup chopped mint leaves

1/3 cup chopped flat-leaf parsley

2 cloves garlic crushed

1 tablespoon finely grated lemon rind

200 g feta crumbled

sea salt and cracked black pepper

1 tablespoon olive oil, extra

lemon wedges to serve

Preheat the oven to 355 F. Place the eggplant and oil on a baking tray and toss to coast . Roast for 30 minutes until golden. Remove from the oven and allow to cool.

Place the eggplant. beef, parsley, mint, garlic, lemon rind, salt, pepper and feta in a bowl  and stir until well combined. Roll tablespoons of the mixture into balls Place the extra oil in a large non-stick fry pan over medium heat. Add the meatballs and cook for 3-4 minutes or until browned. Place on a baking tray and cook for 5-6 minutes or until cooled thorough. Serve with tzatziki, hummus and lemon wedges.

Blueberry  Layer

10 oz/1 cup Coconut yogurt or other non dairy yogurt

1 tablespoon lemon juice

1 tablespoon rice malt syrup

2 1/2 oz /1/2 cup fresh or frozen blueberries

Lemon Layer

1 lb 4 oz / 2 cups coconut yogurt

1 tablespoon lemon juice

1 tablespoon rice malt syrup

1 teaspoon natural vanilla essence

Place the ingredients for the blueberry layer in a high speed blender and whiz until smooth. Pour the mixture into 6 Popsicle molds, then freeze for 2-3 hours until firm

Clean out the blender, add all the lemon layer ingredients and whiz until smooth. Pour the mixture into the molds, over the blueberry layer. Freeze for 3-4 hours, or until set. The popsicles will keep in the freezer for 2-4 weeks. When ready to serve, run the popsicles under hot water and they will slide our easily. Enjoy immediately.

• 1 1/2 cups warm water
• 2 teaspoons instant yeast
• 1 tablespoon honey
• 5 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 cup plain greek yogurt (any % fat will do, but I use full fat)

1. 1. In the bowl of a stand mixer, combine the water, yeast, honey, flour, salt, and yogurt. Using the dough hook, mix until the flour is completely incorporated. Alternately, you can mix the dough with a wooden spoon until it comes together. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles size.
   2. If time allows, punch the down, cover the bowl, and transfer the bowl of dough to the fridge and let sit overnight. This will help develop a stronger "sourdough" flavor. 
   3. Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place in a parchment lined 4 quart or larger dutch oven. Allow to rise 1 hour or until doubled in size. 
   4. Preheat to 475 degrees F.  Bake, covered for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 20-30 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don't slice into the bread right out of the oven, the bread continues to cook as it cools. Enjoy! 

INGREDIENTS

· 1/2 cup Coconut flour

· 2 tablespoons Psyllium Husk powder

· 1.5 oz Coconut oil (or melted butter)

· 1/2 teaspoon Salt

· 1 teaspoon Baking powder

· 1 Cup Boiling water

· Herbs/garlic powder to flavour optional

INSTRUCTIONS

1. Mix the dry ingredients with a hand whisk.

2. Add the oil and blend well. It will look like a nut butter.

3. Add the boiling water, half at a time and blend until a dough like mixture forms.

4. Divide the mixture into 6 balls.

5. Roll the balls between 2 sheets of parchment paper and flatten out.

6. Either use them flattened or cut them into a circle with a saucepan lid.

7. Dry fry in a pan for 2– 3 minutes each side, until golden.