Black Eyed Beans & Mushrooms

Ingredients:

  • 3 cups cooked black eyed beans (instructions here)
  • 500g Swiss brown mushrooms
  • 2 large fresh cloves garlic
  • ½ tsp dried chilli flakes or 1 fresh red chilli, seeds removed & finely sliced.
  • ½ tsp dried thyme
  • Salt reduced vegetable stock to sauté`
  • ¼ tsp porcini salt
  • Method:
  • Add the vegetable stock to a large pan and sauté the chilli flakes and crushed garlic on a low heat.  Add 2 or 3 tablespoons of water, thyme and sliced mushrooms and water sautee` until cooked, add the beans and gently stir through to warm.  Serve with a salad. 

Extreme Salad

Extreme Salad

Salad should be the main course of 2 meals per day. Fresh raw food contains enzymes, vitamins, minerals, 1000`s of phytochemiclas, fibre, anti oxidants. It is better not to use  processed oil in your dressing but use ground nuts for the fat.  The nuts come as a whole food with far more nutritional benefits than just fat and assist with maximum nutrition absorption in your digestion. ​ (Processed oil does not assist with absorption) 

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Nonyan Noodle Salad With Tofu

Nonyan Noodle Salad With Tofu

Ingredients:

  • 1/2 packet rice noodles (you can get brown rice noodles from some Asian Grocers)
  • 1  x 300g pack organic firm tofu sliced into 4 blocks and blanched in boiling water for 1 minute, drain and marinate in in 2 tbsp of tamari, for a few hours in the fridge.

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