Here is four healthy recipes prepared by qualified nutritionists and chefs.

serves 6

2 Tbs dried Wakame (a type of seaweed)
1/4 cup shiro miso (white fermented-soybean paste)
6 cups water.
300gm soft tofu, drained and cut into 1cm cubes.
1/4 cup thinly sliced spring onion greens
1/4 cup chopped dried mushrooms
½ lemon juice
2 boiled eggs, halved (optional)

Method
①Stir together miso and 1/2 cup water in a bowl until smooth.
②Heat remaining water in a saucepan over moderately high heat until hot, then gently stir in dried mushrooms, tofu, spring onions and lemon.
③Simmer 1 minute and remove from heat.
④Immediately stir in miso mixture and wakame, and serve.

serves 6

Finely grate 1 medium head of cauliflower in a food processor. Put into a covered glass pyrex (R) casserole dish and microwave for 5 minutes. No need to add water. Alternatively fry after nuts (below) have browned.

To make even tastier;
fry 1/2 tsp turmeric with 1/2 cup chopped nuts in butter or ghee on cooktop until fragrant and add to cauliflower rice.
Turmeric Latte (serves 1)
2 cups of nut milk or coconut milk
1 teaspoon Turmeric
½ teaspoon Cinnamon
1 teaspoon raw honey or maple syrup or to taste

Method
①Pinch of black pepper (increases absorption of turmeric)
②Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
③Blend all ingredients in a high-speed blender until smooth.
④Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot but not boiling. Strain into mug.

1 cup cooked brown rice
1 cup cooked quinoa (pronounced KWIN-wah)
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup chia seeds
sea salt to taste (loads is nice!)
cracked pepper to taste or
3 crushed cloves of garlic or
Chilli flakes to taste (again loads is nice!)

 

Method
①Preheat oven to 175C / 350F.
②In a food processor, combine the quinoa and rice into a mushy consistency. 
③Add in all the seeds and salt with a bit of water and pulse until you have a mushy ball. Using a silicone tray to ensure they don’t stick to the pan, Take half of the mixture and place it on the tray. Using a rolling pin and some plastic wrap, roll out the mixture, putting the plastic wrap between the rolling pin and the mixture. That way, you can roll it out without it getting stuck. Roll as thin as possible and then Repeat the same steps with the second half.
④Bake in the oven for about 15 minutes. Pull them out after 5 minutes and carefully cut them into 4 cm strips using a pizza cutter. Then cut the other way to make squares flip them and bake for another 12 minutes. When they are done, carefully break them into bite sized pieces and bake for an additional 10 minutes or until the pieces are crispy. I got about 25 – 30 crackers out of my batch. They should keep for a week or so in an airtight container in the pantry.
⑤Enjoy!

1 can white beans (alternatively and more nutritiously use dried white beans that have been soaked and sprouted)
2 cloves of garlic, more if you dare
Extra Virgin olive oil, couple of glugs (Jamie Oliver style)
Sea salt to taste

Method
①Drain and place white beans in a food processor or blender with crushed garlic, extra virgin olive oil and sea salt, pulse to a smooth consistency.

serves 2

Ingredients

1 tsp turmeric, 1/2 tsp cinnamon, pinch of black pepper, thin piece of crushed pealed ginger or 1/4 tsp ginger powder, maple syrup to taste.

Method
①Blend all ingredients until smooth and frothy.
②Pour into a small saucepan and heat 3-5 minutes over medium heat, careful not to boil.
③Strain into mug 

serves 24

1.5 cups of frozen organic raspberries

1/2 Tbs rice malt syrup (optional)

1.5 Tbs Grass Fed Gelatine Powder

Method
①Dissolve the gelatine in 1/3 cup of cold water and let sit for 5 minutes until it becomes like gel.
②Heat the raspberries and rice malt syrup in a saucepan until the fruit has softened.
③Remove from the heat.
④Puree using stick blender and stir in gelatine. Pour into 5 x 15 cm glass container. Refrigerate for 1 hour then cut into squares. 

1 cup cooked brown rice
1 cup cooked quinoa (pronounced KWIN-wah)
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup chia seeds
sea salt to taste (loads is nice!)
cracked pepper to taste or
3 crushed cloves of garlic or
Chilli flakes to taste (again loads is nice!)

 

Method
①Preheat oven to 175C / 350F.
②In a food processor, combine the quinoa and rice into a mushy consistency. 
③Add in all the seeds and salt with a bit of water and pulse until you have a mushy ball. Using a silicone tray to ensure they don’t stick to the pan, Take half of the mixture and place it on the tray. Using a rolling pin and some plastic wrap, roll out the mixture, putting the plastic wrap between the rolling pin and the mixture. That way, you can roll it out without it getting stuck. Roll as thin as possible and then Repeat the same steps with the second half.
④Bake in the oven for about 15 minutes. Pull them out after 5 minutes and carefully cut them into 4 cm strips using a pizza cutter. Then cut the other way to make squares flip them and bake for another 12 minutes. When they are done, carefully break them into bite sized pieces and bake for an additional 10 minutes or until the pieces are crispy. I got about 25 – 30 crackers out of my batch. They should keep for a week or so in an airtight container in the pantry.
⑤Enjoy!

1 can white beans (alternatively and more nutritiously use dried white beans that have been soaked and sprouted)
2 cloves of garlic, more if you dare
Extra Virgin olive oil, couple of glugs (Jamie Oliver style)
Sea salt to taste

Method
①Drain and place white beans in a food processor or blender with crushed garlic, extra virgin olive oil and sea salt, pulse to a smooth consistency.

Here is four healthy recipes prepared by qualified nutritionists and chefs.

serves 6

2 Tbs dried Wakame (a type of seaweed)
1/4 cup shiro miso (white fermented-soybean paste)
6 cups water.
300gm soft tofu, drained and cut into 1cm cubes.
1/4 cup thinly sliced spring onion greens
1/4 cup chopped dried mushrooms
½ lemon juice
2 boiled eggs, halved (optional)

Method
①Stir together miso and 1/2 cup water in a bowl until smooth.
②Heat remaining water in a saucepan over moderately high heat until hot, then gently stir in dried mushrooms, tofu, spring onions and lemon.
③Simmer 1 minute and remove from heat.
④Immediately stir in miso mixture and wakame, and serve.

serves 6

Finely grate 1 medium head of cauliflower in a food processor. Put into a covered glass pyrex (R) casserole dish and microwave for 5 minutes. No need to add water. Alternatively fry after nuts (below) have browned.

To make even tastier;
fry 1/2 tsp turmeric with 1/2 cup chopped nuts in butter or ghee on cooktop until fragrant and add to cauliflower rice.
Turmeric Latte (serves 1)
2 cups of nut milk or coconut milk
1 teaspoon Turmeric
½ teaspoon Cinnamon
1 teaspoon raw honey or maple syrup or to taste

Method
①Pinch of black pepper (increases absorption of turmeric)
②Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
③Blend all ingredients in a high-speed blender until smooth.
④Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot but not boiling. Strain into mug.

1 cup cooked brown rice
1 cup cooked quinoa (pronounced KWIN-wah)
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup chia seeds
sea salt to taste (loads is nice!)
cracked pepper to taste or
3 crushed cloves of garlic or
Chilli flakes to taste (again loads is nice!)

 

Method
①Preheat oven to 175C / 350F.
②In a food processor, combine the quinoa and rice into a mushy consistency. 
③Add in all the seeds and salt with a bit of water and pulse until you have a mushy ball. Using a silicone tray to ensure they don’t stick to the pan, Take half of the mixture and place it on the tray. Using a rolling pin and some plastic wrap, roll out the mixture, putting the plastic wrap between the rolling pin and the mixture. That way, you can roll it out without it getting stuck. Roll as thin as possible and then Repeat the same steps with the second half.
④Bake in the oven for about 15 minutes. Pull them out after 5 minutes and carefully cut them into 4 cm strips using a pizza cutter. Then cut the other way to make squares flip them and bake for another 12 minutes. When they are done, carefully break them into bite sized pieces and bake for an additional 10 minutes or until the pieces are crispy. I got about 25 – 30 crackers out of my batch. They should keep for a week or so in an airtight container in the pantry.
⑤Enjoy!

1 can white beans (alternatively and more nutritiously use dried white beans that have been soaked and sprouted)
2 cloves of garlic, more if you dare
Extra Virgin olive oil, couple of glugs (Jamie Oliver style)
Sea salt to taste

Method
①Drain and place white beans in a food processor or blender with crushed garlic, extra virgin olive oil and sea salt, pulse to a smooth consistency.

Here is four healthy recipes prepared by qualified nutritionists and chefs.

serves 6

2 Tbs dried Wakame (a type of seaweed)
1/4 cup shiro miso (white fermented-soybean paste)
6 cups water.
300gm soft tofu, drained and cut into 1cm cubes.
1/4 cup thinly sliced spring onion greens
1/4 cup chopped dried mushrooms
½ lemon juice
2 boiled eggs, halved (optional)

Method
①Stir together miso and 1/2 cup water in a bowl until smooth.
②Heat remaining water in a saucepan over moderately high heat until hot, then gently stir in dried mushrooms, tofu, spring onions and lemon.
③Simmer 1 minute and remove from heat.
④Immediately stir in miso mixture and wakame, and serve.

serves 6

Finely grate 1 medium head of cauliflower in a food processor. Put into a covered glass pyrex (R) casserole dish and microwave for 5 minutes. No need to add water. Alternatively fry after nuts (below) have browned.

To make even tastier;
fry 1/2 tsp turmeric with 1/2 cup chopped nuts in butter or ghee on cooktop until fragrant and add to cauliflower rice.
Turmeric Latte (serves 1)
2 cups of nut milk or coconut milk
1 teaspoon Turmeric
½ teaspoon Cinnamon
1 teaspoon raw honey or maple syrup or to taste

Method
①Pinch of black pepper (increases absorption of turmeric)
②Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
③Blend all ingredients in a high-speed blender until smooth.
④Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot but not boiling. Strain into mug.

1 cup cooked brown rice
1 cup cooked quinoa (pronounced KWIN-wah)
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup chia seeds
sea salt to taste (loads is nice!)
cracked pepper to taste or
3 crushed cloves of garlic or
Chilli flakes to taste (again loads is nice!)

 

Method
①Preheat oven to 175C / 350F.
②In a food processor, combine the quinoa and rice into a mushy consistency. 
③Add in all the seeds and salt with a bit of water and pulse until you have a mushy ball. Using a silicone tray to ensure they don’t stick to the pan, Take half of the mixture and place it on the tray. Using a rolling pin and some plastic wrap, roll out the mixture, putting the plastic wrap between the rolling pin and the mixture. That way, you can roll it out without it getting stuck. Roll as thin as possible and then Repeat the same steps with the second half.
④Bake in the oven for about 15 minutes. Pull them out after 5 minutes and carefully cut them into 4 cm strips using a pizza cutter. Then cut the other way to make squares flip them and bake for another 12 minutes. When they are done, carefully break them into bite sized pieces and bake for an additional 10 minutes or until the pieces are crispy. I got about 25 – 30 crackers out of my batch. They should keep for a week or so in an airtight container in the pantry.
⑤Enjoy!

1 can white beans (alternatively and more nutritiously use dried white beans that have been soaked and sprouted)
2 cloves of garlic, more if you dare
Extra Virgin olive oil, couple of glugs (Jamie Oliver style)
Sea salt to taste

Method
①Drain and place white beans in a food processor or blender with crushed garlic, extra virgin olive oil and sea salt, pulse to a smooth consistency.

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