Lahanoriso – spicy Greek cabbage with rice


You'll need:

  • 1 tbs of olive oil;
  • 500 – 800 g of cabbage, shredded;
  • 1 brown onion, chopped;
  • bunch of spring onions, chopped;
  • 2 carrots, chopped;
  • tomato paste, around 100 g;
  • brown rice 100 g;
  • parsley;
  • round black pepper;
  • 1 tbs of ground coriander;
  • 1 red chilli, chopped;


Method:

  1. Heat oil in pan, add onions and carrots and cook for a few minutes.
  2. Add spring onion and cook for another few minutes.
  3. Add cabbage and cook on a maximum heat till caramelised, stirring constantly.
  4. Add tomato paste and spices, decrees heat till minimum.
  5. Add rice and water according rice cooking instructions.
  6. Cook till rice become soft.
  7. Add parsley and chilli.


Enjoy! ​

Julia's Porridge with Dry Fruits


You'll need:
​​


Method:


  1. Place dry fruits, water and oats into the pot and leave overnight.
  2. In the morning add almond milk, bring to boil and cook for 3 – 4 minutes.
  3. Drizzle with Julia's honey.

Enjoy!


Hint! I serves it with seasonal strawberries.


Julia's Runny Eggs with Baby Broad Beans

You'll need:



Method:


  1. Cook eggs for around 5 minutes, make the yolk runny.
  2. Use baby broad beans as a soldiers.


    Enjoy!  


Julia's spinach and chickpeas dish


You'll need:

  • 4 cups baby spinach;
  • 2 cups diced tomatoes;
  • 1 cup chickpeas, boiled;
  • 3 tbs oil,
  • 1 big onion, chopped;
  • 1 tbs of cumin;
  • ¼ tsp of hot paprika;
  • ½ tsp of ground black pepper;
  • 2 gloves of garlic, sliced;
  • 1 red chilli, chopped;
  • 1 cup of water;
  • 1 bunch of coriander, chopped.


    Method:
 
  1. Heat oil in a frying pan.
  2. Add onion and garlic, cook till soft.
  3. Add salt and spices, cook for another 30 seconds.
  4. Add the spinach; cook, stirring, till the spinach turns soft.
  5. Add tomatoes, chilli, chickpeas along with water, cook for another 10 – 15 minutes.
  6. Stir in coriander.


Enjoy!

Julia's Broad beans and red lentils soup

You'll need:
  • 3 tbs of olive oil;
  • 100 g of de - shelled broad beans;
  • 1.2 l of vegetable stock or just water;
  • red lentils, 150 g;
  • 1 brown onion, chopped;
  • 5 cardamom pods, ground;
  • 2 celery sticks, chopped;
  • 1 carrot, chopped;
  • 500 g of pumpkin, chopped;
  • 1 red chilli, sliced;
  • ¼ tsp of ground black pepper;
  • for garnishing: bunch of: parsley, dill and spring onions; all available at Julia's Organic Garden and Kitchen.


Method:


  1. Heat oil in a pan over medium heat; add onion, ground cardamom, stir fry for 5 – 10 minutes.
  2. Place stock/water and broad beans in the pot and simmer while preparing veggies.
  3. Add carrots and celery and cook for another 5 – 10 minutes.
  4. Add pumpkin, cook till all veggies are half ready.
  5. Place veggies into pot with broad beans, add lentils and chillie, cook for another 10 – 15c minutes.
  6. Add chopped fresh herbs.


Hint! Add a good squeeze of lemon into your plate.

Enjoy!

​Julia's eggs with asparagus

You'll need:


  • 1 tbs of olive oil;
  • 1 bunch of asparagus, woody ends trimmed;
  • 3 eggs;
  • 150 g of goats, feta;
  • few sprigs of mint and spring onion, chopped;
  • ground black pepper.


Method:


  1. Cook asparagus in boiling water for around 3 minutes.
  2. Whip eggs, add chopped greens, mix.
  3. Heat oil in a small pan, add eggs and cook for a few minutes.
  4. Once eggs settled, place asparagus on the top, then crumble feta over and cook for a another couple of minutes.


Enjoy!


Julia's Kimchi Pancakes

You'll need:

​1 tbs of olive oil;Method:


  1. Mix all ingredients.
  2. Heat oil in a large frying pan.
  3. Cook pancakes till golden brown.


    Enjoy!  


Julia's warm red rice salad with dry apricots

You'll need:

  •  200 g or red rice, cooked according instructions;
  • 40 g of dried apricots, chopped;
  • handful of sultanas;
  • 1 small onions; chopped;
  • 5 pods of cardamom, crashed;
  • 1 tbs of olive oil.

Method:


  1. Heat oil in a frying pan; add cardamom and fry for 30 seconds.
  2. Add onion and sweat it for 5 minutes.
  3. Add dry apricots and cook another 3 minutes.
  4. Mix all ingredients and serve warm. 


Julia's taste of spring dessert 

You'll need:
  • 1 cup of cream;
  • half of punnet of strawberries, sliced, 3 strawberries reserved;
  • 2 kiwis, chopped, 1 sliced;
  • 2 tbs of caster sugar;
  • few crushed cashews;
  • few leaves of mint.

Method:
  1. Whip half of cream with strawberries and 2 tbs of sugar.
  2. Whip another half of cream with 2 kiwis and remaining sugar.
  3. Place a layer of strawberry cream in a glass, then some sliced strawberries, then kiwi cream and some kiwi till you use up all cream.
  4. Garnish with apple mint, reserved strawberries and cashews.


Enjoy!


Julia's stuffed figs in dark chocolate

Picture
You'll need:


  • 100 g of dark chocolate;
  • dry figs, 250 g;
  • 1 tbs of butter;
  • handful of any nuts, chopped; I used cashews;

Method:

Soak figs in hot water for a 10 – 15 minutes, then dry them with tea towel.
  1. Melt chocolate together with butter.
  2. Stuff figs with nuts.
  3. Dip figs in melted chocolate and place in the fridge for a couple of hours.

Julia's spring rolls with kiwis and bananas 

You'll need:
  • 6 rice papers for spring rolls;
  • 2 kiwi, sliced;
  • 2 banana, sliced;
  • few leaves of mint;

For sauce:
  • lemon juice, 2 tbs;
  • lime juice, 2 tbs;
  • Julia's honey, 2 tbs;
  • any syrup, according to your taste;
  • zest of lemon.

Method:
  1. Prepare rice papers according instruction.
  2. Place slice of banana, slice of kiwi etc. on rice paper, add a couple of mint leaves and roll up.
  3. Sauce: mix all ingredients in a jar and shake well.
  4. Arrange rolls on a plate and drizzle the syrup over.


Enjoy!


Julia's Vegan Pho Soup

You'll need:




Method:


  1. Stock: cook fruits and vegetables (except garlic, ginger and red onion) for about 20 minutes in.
  2. Meantime, heat oil in the pan and cook onion, garlic and ginger together with spices till golden. Add them into stock and cook further 20 minutes.
  3. Wipe the pan, add remaining 1 tbs of oil and cook mushrooms for a few minutes.
  4. Prepare noodles according instructions.
  5. Strain the stock, pour it in a pot, add noodles and mushrooms.
  6. Season with salt and pepper.


Enjoy!

Julia's avocado and kiwi salad

You'll need:


  • 1 big avocado, chopped;
  • 1 green apple; cored and sliced;
  • 2 kiwis, skin removed and chopped;
  • 1 white onion sliced or 1 brown onion blanched and sliced;
  • 2 tbs of olive oil;
  • few sprigs of parsley, chopped.


Method:


Mix all ingredients together.


Enjoy!

Julia's spring rolls with broccoli ​

You'll need:
  • 1 small bag of cellophane noodles, cooked according instruction, chopped;
  • rice paper for spring rolls;
  • 1 tbs of olive oil:
  • 1 small head of broccoli, steamed and chopped;
  • 1 carrot, shredded;
  • few sprigs of mint;
  • few sprigs of spring onion;
  • few sprigs of Vietnamese mint;
  • few sprigs of coriander;
  • ½ tbs of soy sauce;
  • pinch of each: paprika, cayenne pepper; black pepper.

Method:

Heat the oil in the pan.
  1. Add onion and carrot, cook for 5 – 7 minutes;
  2. Mix in a bowl cooked onion and carrots, broccoli, chopped mint, spring onion and coriander. Add soy sauce and spices.
  3. Place mixture on rice paper, add a couple of mint and Vietnamese leaves and roll up.

I served it on a young Wombock leaves bed.
​
Enjoy!

Julia's braised leeks

You'll need:

  • 2 leeks, white parts, cut in four, lengthwise;
  • 3 tomatoes, chopped;
  • 2 tbs of olive oil:
  • ¼ tsp of cumin seeds;
  • ¼ tsp of dried oregano;
  • bunch of parsley, chopped;
  • juice of half lemon;
  • ¼ cup of water.

Method:

Heat the oil in the pan.
  1. Sprinkle cumin seeds and stir them for 30 seconds.
  2. Add leeks, tomatoes, water and lemon juice.
  3. Sprinkle in oregano.
  4. Bring to boil, cover and simmer for 15 minutes.


Enjoy!


Daicon and carrot salad 

You'll need:


  • 2 carrot, shredded;
  • 1 daicon, shredded;
  • few spring onions, chopped;
  • 2 tbs white wine vinegar;
  • bunch of white and red mustard leafs, chopped, always available at Julia's garden.
  • 1 tbs of olive oil;
    ​
Method:


Mix all ingredients.


Hint! Its a great side dish.


Enjoy! 

Julia's stuffed dates

You'll need:
  • 6 prunes, pitted;
  • goat cheese, few tbs;
  • walnuts, 6 halves;
  • juice of freshly squeezed orange, 3 tsp;
  • leafs of 2 or 3 thyme sprigs;
  • zest of orange, 1 tbs;
  • 1 tbs of Julia's honey.

    Method:

    ​Slice each date lengthwise.
  1. Prepare the filling: mix together cheese, thyme, orange juice and half of the orange zest.
  2. Stuff the dates.
  3. Drizzle with honey and sprinkle with remaining orange zest.


Enjoy!

Julia's cauliflower curry with lemon grass

You'll need:
  1. Heat oil in a pan over low heat; saute cauliflower, onion and garlic for a about 5 minutes.
  2. Add Garam Masala spices, chilli and lemon grass and stir.
  3. Add coconut cream together with some water and bring to boil.
  4. Add the rest of ingredients and simmer for 15 minutes.

Enjoy!

​Julia's ratatouille

You'll need:



Method:
  • Heat oil in a pan over medium heat; ad onion, sweat for 5 minutes; add all other ingredients, in a medium heat cook for another 15 minutes.
  • I served it with poached eggs on a bed of Red Giant Mustard, always available at Julia's Garden https://www.instagram.com/p/BzpaJLOFDoZ/?utm_source=ig_web_copy_link

Enjoy!

​

Julia's vegan sweet potato and garlic soup

Picture
You'll need:​


  • 1 big sweet potato, chopped;
  • 1 large leek, chopped,
  • 2 gloves of garlic, sliced;
  • 1 l of almond milk:
  • 3 cloves:
  • 1 bay leaf;
  • bunch of dill, chopped.
    .
    Method:

  1. Place all ingredients in a pot and bring to the boil.
  2. Simmer for around 15 minutes or until all veggies are tender.
  3. Puree soup; re – heat.
  4. Garnish with fresh parsley.
Enjoy!


Julia's oats and prunes squares

​You'll Need:
​Method:
  1. Roast oats on a medium heat for 5 minutes.
  2. Mix oats, prunes and walnuts, add water, very slowly. Oats mixture should be sticky, but not wet.
  3. Add honey and mix.
  4. Place a pan on a low heat, melt oil, put oat mixture, flatten and fry for 5 – 7 minutes.
  5. Using a plate turn the mixture and fry the other side for another 7 minutes or until golden brown.
  6. Cut into squares.
Enjoy!
Hint! You can use those squares as a snack or crumble it and use as a granola for breakfast.
​

Julia's Broccoli Patties With Kimchi

​You'll need:
  • 1 medium size of broccoli, steamed and finely chopped
  • 1 small carrot, shredded
  • 1 brown onions
  • handful of shredded hard or semi - hard cheese, I used Gruyere;
  • 3 eggs
  • chickpeas flour
  • ½ cup of Julia's vegan 
  • 1 chilli, finely sliced
  • seasoning according your taste;
  • 2 tbs of coconut oil
Method:
  1. Mix all ingredients, except oil in a bowl.
  2. Form patties.
  3. Heat oil in a pan over medium heat.
  4. Cook foe 4 – 5 minutes each side or until golden brown.
Enjoy!
Hint! I served it with edible flowers.

Julia's stuffed prunes

You'll need:
  • 12 prunes, pitted:
  • any firm cheese, 80 g;
  • walnuts, 3 halves;
  • garlic, 1 clove;
  • boiled yolk of 1 egg;
  • 1 tbs of quark;
  • 1 sprig of parsley, chopped;
  • seasoning according to your taste.
    Method:
  1. Mix everything except prunes in a food processor.
  2. Stuff the prunes.
Enjoy!

​

Julia's chestnut and marjoram soup


You'll need:

- 150 g of chestnuts, skin removed;

- 5 tbs of coconut oil;

- 50 g of brown sugar;

- few sprigs of marjoram;

- 2 brown onions, chopped ;

- 800 ml of vegetable stock;

- 1 cup of almond milk;

- ½ cup of white wine;

- 1 cup of unsweetened almond milk;

- 1 parsnip, chopped.
Method:
  1. Heat oil in a pan over low heat; add wine, sugar and stir for about 2 minutes.
  2. Add chestnuts and continue to stir for another 5 minutes.
  3. Add marjoram and cook further 3 minutes.
  4. Add parsnip and onion and sweat for another 3 minutes.
  5. Add stock and almond milk and cook for another 15 minutes.
  6. Puree soup; re – heat.
  7. Garnish with fresh parsley.
Enjoy!

​

Julia's tea with dates

This fragrant and sweet tea is full of natural goodness. Dates are full of potassium which is good for your heart; raisins are packed with carbs and always handy when you need an energy boost; cardamom lower blood sugar level and has antibacterial effect.
You'll need:
  • 1 bag of black tea;
  • sultana, 1 tsp;
  • 6 dates, chopped;
  • 2 cups of  boiling water;
  • 3 pods of cardamom.

Method:
Place all ingredients in a pot and infuse for about 15 minutes.
Hint! I served it with gluten free spicy fruit loaf  and Julia's organic honey.


Julia's chestnut cake

You'll need:
  • 600 g of chestnuts;
  • 1 tbs of salt ;
  • 2 – 3 bay leafs;
  • 1 cup of strong coffee;
  • 150 g of unsalted butter;
  • 150 g of dark chocolate;
  • 100 g of brown of sugar;
  •  ¼ cup of cognac.

Method:
  1. Cut an X into one side of two cups of chestnuts, place into the pot with water, add salt and bay leafs; boil for 45 – 50 minutes. Drain and let it cool down.
  2. Peel chestnuts and make a puree in a food processor.
  3. Melt the chocolate in a bain marie.
  4. Beat the butter and sugar together until light gold.
  5. Mix together chestnut, coffee, cognac, butter mix and chocolate, put in the form and place in the fridge for a few hours.
Enjoy!
Hint! I served it with whipped cream, kiwi and edible flowers.



Julia's vegan sauerkraut wrap

You'll need:
  • - 2 tbs of coconut oil;
  • - ¼ cup of Julia's sauerkraut, chopped;
  • - 1 brown onion, chopped;
  • - 300 g of champignons, sliced;
  • - ¼ tsp of nutmeg;
  • - 1 chilli, chopped;
  • - ½ tsp of black pepper;
  • - bunch of fresh herbs, chopped, always available at Julia's Organic Garden and Kitchen
  • - vegan spelt flour wrap;
Method:
  1. Heat oil in a pan over medium heat; ad onion, sweat for 5 minutes; add capsicum and chilli, cook for another few minutes.
  2. In another pan, heat oil over medium heat, add mushrooms and cook for 5 minutes, add nutmeg.
  3. Combine sauerkraut, mushrooms and capsicum mix in a bowl, add herbs. Place mix in the middle of wrap and roll up.
Enjoy!

Julia's vegan potato soup with                               tarragon

You'll need:


  • 1 tbs of coconut oil.
  • 1 brown onion, chopped.
  • 2 gloves of garlic, sliced.
  • 1 l of water;
  • 1 cup of almond milk.
  • 1 tbs of chickpea flour.
  • 1 celery stalk, chopped.
  • 3 medium potatoes, chopped.
  • few sprigs of coriander and tarragon chopped;
  • salt and black pepper according to your taste;
  • basil for garnishing.
    .
    Method:

  1. Heat oil in a pan over medium heat; add onion, garlic, potato and celery and cook till half ready.
  2. Add tarragon and coriander.
  3. Combine flour and milk.
  4. Combine water, veggies and milk paste; cook till potatoes are ready.
  5. Puree half of the soup in the food processor and mix with the remaining soup. Re – heat.
  6. Garnish with fresh basil.
    ​
Enjoy! 

           Julia's cranberry bars

You'll need:


  • Dry cranberries 2/3 cups;
  • Vanilla, 1 tsp;
  • Turmeric, ¼ tsp ;
  • ¼ tsp of cinnamon;
  • 2 tbs of Julia's honey;
  • 50 g of butter;
  • almonds, chopped 1/3 cups;
  • walnuts, chopped 1 cup;
  • pumpkin seeds ½ cup;
  • sunflower seeds ½ cup;
  • oats 1 cup;
  • ¼ cup of linseeds;
  • raisins ¼ cup.


Method:


  1. Preheat oven to 160°.
  2. Spread oats, almonds, walnuts, linseeds, turmeric, cinnamon, pumpkin and sunflower seeds on the baking tray. Bake around 8 – 10 minutes.
  3. Place butter, honey and vanilla in a small pot and boil on a low heat for around 5 minutes.
  4. Put oat and butter mix in a bowl, add cranberries and raisins, mix well.
  5. Press evenly into brownies square tray.
  6. Leave in the fridge for a few hours.
  7. Cut into bars.


Enjoy! 

Julia's linseed crisps ​

You'll need:

5 tbs linseed;
  • 2 tbs of Julia's honey;
  • water 2/3 cup;
  • dates 1 cup, pureed in a food processor;
  • sesame seeds 1.5 cups;
  • sultanas ¼ cup;

​Method:

  1. Mix all ingredients processor.
  2. Spread the mix on the baking tray.
  3. Bake in the oven with a minimum temperature with open door till crispy.

Enjoy!


Julia's linseeds vegan pate ​

You'll need:


  • cannellini beans, 1 jar, rinsed under running water ;
  • 60 g linseeds, ground;
  • 5 tbs of olive oil;
  • 2 tbs of sesame seeds;
  • 2 tbs of olive oil;
  • 3 gloves of garlic;
  • few sprigs of parsley and chives;
  • ½ cup of water;
  • salt and black pepper for seasoning.

Method:
​
Mix all ingredients in a food processor.

Pumpkin seeds pesto

You'll need:

2 cups of pumpkin seeds;
  • 1/3 of cup of water;
  • 120 g of olive oil;
  • 2 tbs of lemon juice;
  • 3 garlic cloves;
  • 1 bunch of coriander;
  • 1 chilli;
  • salt, pepper.

    Method:

Mix all ingredients in a food processor.

​Enjoy! 

Julia's figs with halloumi

You'll need:
​
  • 150 g halloumi cheese, sliced;
  • 1 tsp of coconut oil;
  • 1 tbs of Julia's raw organic honey;
  • 2 figs, sliced;
  • handful of raspberries;

​
  1. Heat oil in a pan over medium heat; add halloumi and fry till golden.
  2. Arrange halloumi on a plate, place berries and figs on the top, drizzle with Julia's honey.


Enjoy!

Julia's Tomato Chutney ​

;You'll need:
  • 1.9 kg tomatoes, chopped;
  • 400 g onions;
  • 9 tbs of salt;
  • 900 g of Julia's raw organic honey;
  • 750 g apple cider vinegar ;
  • 3 tbs curry powder;
  • ¼ cup of chickpea flour;
  • 1 tbs of turmeric;

Method:

  1. Wash tomatoes and dry.
  2. Chop tomatoes and onions into a similar sized dice. In a large container add a layer of 1/3 tomatoes, 1/3 onions, 1/3 salt evenly over the layers.
  3. Cover the container and leave to stand overnight.
  4. Drain liquid from tomato mixture.
  5. Rinse tomatoes thoroughly to remove the salt.
  6. Put tomatoes to the stove and add 450 ml of vinegar; bring to boil and simmer for 10 minutes.
  7. Meantime, in a bowl combine flour, turmeric and curry powder with remaining 300 ml of vinegar until it becomes a paste. Add some water if necessary.
  8. Turn off heat and add paste slowly to tomatoes, stirring constantly.
  9. When paste has been fully combined, place tomatoes over a low heat and simmer for another 10 minutes or so until chutney has reached the desired consistency.

Enjoy!

Hint! I served it with traditional Sourdough.

Julia's mushroom tortellini   ​

You'll need:

2 tbs of coconut oil;
  • 1 small pack of won tons;
  • 1 brown onion, chopped;
  • 2 cloves of garlic, sliced;
  • big handful of Swiss brown mushrooms, chopped;
  • few chillies, according to your taste, sliced;
  • salt and pepper according to your taste.

Method:

  1. Heat oil in a pan over medium heat; onion, garlic, chilli, sweat it for for 5 – 10 minutes.
  2. Add mushrooms and cook for another few minutes.
  3. Season according to your taste. Put filling aside to cool down.
  4. Place a teaspoon of feeling into won ton and working from one edge, carefully pressing out any extra air, create a seal around the filling.
  5. Steam it for 5 minutes.

    ​ Enjoy!
Hint: I served it with steamed silverbeat and burnt butter sauce. 

Julia's coffee cake

You'll need:
​

  • 500 – 600 g of Julia's walnuts and dates biscuits, or any other biscuits, I always prefer main;
  • 4 eggs;
  • pinch of ground cinnamon, cardamom and cloves;
  • 1 tsp of vanilla;
  • 1 cup of strong coffee;
  • 300 g of unsalted butter, softened;
  • 2 tbs of cocoa;
  • 5 tbs of sugar;
  • 2 tbp of cognac or brandy, I personally prefer a good quality cognac in cooking as it gives a real zest.


    Method:


  1. Whip eggs with cacao, vanilla, sugar and spices.
  2. Place whipped eggs on a bain marie, stir it constantly till get thick.
  3. Cool down eggs mixture, then whip again adding butter slowly.
  4. Add cognac into coffee.
  5. Dip each biscuits into a coffee.
  6. Place a layer of biscuits into a form, pour over custard. Repeat several few times, the top layer should be a custard.
  7. Fridge for a few hours.


Enjoy!

Julia's Vegan Bigos ​

You'll need:


  • 2 tbs of coconut oil;
  • 200 g of cabbage, shredded;
  • 200 g of Julia's sauerkraut, chopped;
  • 1 brown onion, chopped;
  • 3 gloves of garlic, sliced;
  • 150 g of champignons, sliced;
  • 100 g of prunes, quartered;
  • l cup of water;
  • 1 chilli, chopped;
  • 1 carrot, chopped;
  • ½ tsp of black pepper;
  • a sprig of thyme;
  • spices: gloves, nutmeg, coriander, cumin
  • 4 tbs of ketchup;


Method:


  1. Heat oil in a pan over medium heat; ad onion, garlic and carrots, stir fry for 5 minutes.
  2. Add cabbage, sauerkraut, spices, prunes, chilli and thyme, cook for 15 minutes, stirring occasionally.
  3. Add mushrooms, ketchup, water and cook for another 10 minutes.


Enjoy!


Spicy tempeh with summer veggies

You'll need:
  • 1 tbs of coconut oil ;
  • tempeh with chilli, chopped;
  • 2 tbs of Tamari sauce;
  • pinch of paprika
  • 1 tsp of ground cumin, 1 tsp of ground coriander
  • 2 tomatoes, chopped;
  • kernels of 1 cooked corn;
  • handful of Julia's salad mix;


Seasoning:
  • 1 avocado;
  • 2 garlic cloves;
  • ¼ tsp of black pepper;
  • 2 tbs of olive oil;
  • juice of 1 lemon;
  • few sprigs of parsley and chives ;
  • 2 – 3 tbs of water.


Method:


  1. Heat the oil in the pan.
  2. Add tempeh, coriander, cumin, paprika, Tamari sauce and stir fry for a few minutes.
  3. Blend in the food processor avocado, garlic, parsley, lemon juice and pepper.
  4. Arrange on a plate salad, corm, tempeh and tomatoes.
  5. Drizzle over with seasoning.


Enjoy! 

Julia's cleansing zucchini salad ​

You'll need:


  • 2 zucchinis, thinly cut into long strips;
  • 3 tbs thinly sliced Julia's sauerkraut;
    Dressing:
  • 1 tbs of olive oil;
  • 2 tsp of Julia's raw honey;
  • ¼ tsp of black pepper;
  • 2 cloves of crushed garlic;
  • 1 tsp of apple cider vinegar;


Method:


  1. Mix all dressing ingredients and give it a good shake.
  2. Arrange zucchinis in a plate and drizzle the dressing over.


Enjoy!

Vegan cake with fruits

You'll need:


  • Around 400 g of your favourite nuts and pumpkin seeds;
  • Desiccated coconut, around 1.5 cups;
  • rice malt syrup (or any other syrup) according to your taste or any other sweetener;
  • 4 big bananas;
  • 2 kiwis, skin peeled;
  • handful of raisins;
  • 2 cups of apple puree;
  • 2 tbs of raw cocoa powder;
  • 2 tbs of virgin coconut oil.


​Method:


1. Mix nuts, syrup, cocoa, coconut in a food processor.
  1. Mush bananas with a fork.
  2. Puree kiwis and mix with apple puree, coconut oil and raisins.
  3. Form the cake: place first nuts mix layer, then bananas, then nuts, banana again and cover with nuts in the end.
  4. Cover the top with apple puree mix.
  5. Put in the fridge for a few hours to set.


Enjoy!


I decorated it with edible flowers.

Pumpkin and carrot salad

You'll need:


  • ¼ of pumpkin flesh, grated;
  • 1 big carrot, grated;
  • 1 medium apple, grated;
  • 1 tbs of olive oil;
  • 1 tbs of lemon juice ;
  • Spices: ground cinnamon, cardamom, glove, black pepper.


Method:


Mix all ingredients, sprinkle with pumpkin seeds. I decorated it with marigolds.


Enjoy! 

Tomato tulips

You'll need:


  • 5 tomatoes;
  • 2 eggs, boiled;
  • few spring onions sprigs;
  • 3 tbs of quark;
  • 2 garlic cloves;
  • 2 tbs of Julia's sauerkraut;
  • few sprig of parsley;
  • 5 bamboo skewers;
  • white mustard leafs and Julia's kimchi for decorating.
Method:


  1. Blend in the food processor eggs, quark, sauerkraut, garlic and parsley.
  2. With a sharp knife cut a cross on the top of tomatoes and with a spoon scrape out the tomatoes flesh.
  3. Place a teaspoon of eggs feeling into each tomato.
  4. Insert a skewer into spring onion sprig.
  5. With a skewer poke a holes in the bottom of tomatoes.
  6. Slide the sprig onions stems into the holes.
  7. Decorate tomatoes with mustard leafs and Julia's kimchi.


Enjoy! 

Julia's Vegan Dolmas

You'll need:
  • 1 cabbage leafs carefully removed and blanched;
  • 1 tbs of coconut oil;
  • 2 onions, chopped,;
  • 4 tbs of tomato ketchup;
  • 150 g of chickpeas, half cocked;
  • 150 g of cannellini beans, half cooked;
  • 150 g of red kidney beans, half cooked;
  • 250 g of burghul;
  • 1 cup of Julia's sauerkraut;
  • 2 chillies, chopped;
  • 1 l of vegetable stock;
  • bunch of: dill, parsley and mint chopped;


Method:


  1. Sweat onion with 2 tbs of tomato paste till transparent; set aside and cool down for 10 minutes.
  2. Add beans, herbs, chilli and sauerkraut;
  3. Put 2 tbs of bean mixture into the centre of cabbage leaf and tightly roll it.
  4. Place dolmas to the pot, add stock and remaining ketchup and cook for about 1 hour.


Enjoy!

Sole a la Nyoca

You'll need:
  • 4 sole;
  • 3 tbs of coconut oil;
  • ¼ tsp of ground black pepper;
  • 60 g of chickpea flour;
  • pinch of salt for seasoning;
  • 50 g pine nuts;
  • 50 g raisins;
  • 25 g of roasted and roughly chopped almonds;
  • 25 g of hazelnuts, roasted and roughly chopped;
  • 4 medium sized tomatoes, skinned and chopped;
  • for garnishing: fresh edible flowers and herbs; all available at Julia's Organic Garden and Kitchen.


Method:


  1. Heat 1 tbs of oil.
  2. Season the sole and dip them in the flour.
  3. Saute them till lightly brown.
  4. Divide the remaining oil between two pans.
  5. In one saute the pine nuts, raisins, almonds and hazelnuts; in the other, saute tomatoes.
  6. Pour tomatoes over fish and sprinkle with nuts; garnish.


I served it with Kalamata olives.

Julia's eggplant appetiser     

You'll need:
  • 1 roasted eggplant, skin peeled;
  • 2 cloves of garlic;
  • mint;
  • parsley;
  • few sprigs of thyme;
  • few chillies, according to your taste ;
  • salt and pepper according to your taste;
  • few slices of gluten free, Multigrain Sourdough, toasted and cut into squares.


Method:


  1. Process all ingredients except bread in a blender.
  2. Spread tit onto a slice of bread.
  3. Sprinkle with slivered almonds.


Enjoy!

Julia's balsamic mushrooms

You'll need:
  • 2 tbs of olive oil;
  • 1 brown onion, chopped ;
  • 3 gloves of garlic, minced;
  • 2 tbs of balsamic vinegar;
  • 500 g of white champignons, chopped;
  • salt and black pepper for seasoning;
  • bunch of chives;
  • 10 – 12 olives.


Method:


  1. Heat oil in a pan with a thick bottom in a medium heat.
  2. Saute onion and garlic for a few minutes.
  3. Add mushrooms and cook for another few minutes.
  4. Add balsamic vinegar, salt and pepper and cook for another couple of minutes.
  5. Stir in chives and olives.


Enjoy!


Hint! I served it with poached eggs and sour dough bread.


Mango Salsa

You'll need:
  • 2 mangoes, chopped;
  • 1 red onion, sliced;
  • 2 gloves of garlic, sliced;
  • 1 bunch of coriander, chopped;
  • 1 avocado, chopped;
  • few sprigs of mint, chopped;
  • ¼ tsp of ground black pepper;
  • pinch of cayenne pepper;
  • pinch of salt for seasoning;
  • 1 tbs of olive oil;
  • 1 tbs of lime juice;
  • for garnishing: bunch of: parsley and spring onions; all available at Julia's Organic Garden and Kitchen.


Method:


Mix all ingredients, leave for 10 minutes. I served it with soft taco and a lot of fresh herbs.

Julia's purple smoothie 

Here is my favourite smoothie that sends an extra energy hit.


You'll need:
  • handful of rolled oats;
  • 2 tbs of flax seeds ;
  • 1 cup of Almond milk;
  • 1/4 cup of kefir;
  • 1 tbs of Julia's raw honey;
  • 1 handful of Julia's berries;
  • 1 banana;
  • 1/4 of beetroot;
  • small knob of ginger;


Method:


  1. Pre - soak oats and flax seeds overnight.
  2. Mix all ingredients in a blender.
  3. Sprinkle with quinoa flakes.


I garnish it with apple mint leaf.


Enjoy!


Julia's Sauerkraut Soup

You'll need:
  • 1 tbs of coconut oil;
  • 1 brown onion, chopped;
  • 2 gloves of garlic, sliced;
  • 2 l of water;
  • 1 cup of lentils;
  • 1 carrot, chopped;
  • 1 celery stalk, chopped;
  • 3 medium potatoes, chopped;
  • 1 bay leaf;
  • ¼ tsp of ground black pepper;
  • 1 cup of Julia's sauerkraut;
  • for garnishing: bunch of: parsley, dill and spring onions; all available at Julia's Organic Garden and Kitchen.


Method:
  1. Heat oil in a pan over medium heat; add onion, garlic, chilli, stir fry for 5 – 10 minutes.
  2. Add water, bay leaf, lentils, carrot, celery, potatoes and cook for 20 minutes.
  3. Add sauerkraut, simmer for another few minutes.
  4. Add chopped fresh herbs.


Hint! The soup tastes even better the next day.


Julia's Vegan Cashew biscuits
You'll need:


  • 1 cup of roasted cashews;
  • 1 tsp of vanilla essence;
  • 2 tbs of almond paste;
  • 8 dry apricots;
  • 2 tbs of raw organic cocoa powder.


Method:

Mix all ingredients in a food processor till become dough like; roll into a small balls, press with a fork.

Hint! Great snack before or after work out.

Enjoy!


Julia's stir fry sauerkraut

You'll need:


  • 1 tbs of coconut oil;
  • 2 – 3 large onions, chopped;
  • 500 g of Julia's sauerkraut;
  • bunch of parsley, chopped for garnishing;

Method:

  1. Heat the pan with a thick bottom; melt the oil.
  2. Sweat onions till transparent.
  3. Add sauerkraut and stir fry for another 10 minutes.
  4. Serve immediately, garnish with parsley.

Hint! This dish is great with meat, fish, eggs. I served it with potatoes. .

Enjoy! 

Julia's salad with beans and vegan's kimchi

You'll need:


  • I cup of any beans, cooked according the instructions; I used Cannellini beans;
  • I red capsicum, chopped;
  • 1 small red onion, sliced;
  • 200 g of Julia's vegan kimchi;
  • bunch of herbs: spring onion, coriander, parsley;
  • 1 garlic clove, crushed ;
  • 1 tbs of lemon juice ;
  • 1 tbs of olive oil;
  • ¼ tsp of chilli powder;
  • salt, according to your taste;

    Method:

    Mix all ingredients.

Enjoy!

​

Creamy soup with champignons  

You'll need:


  • 4 tbs of butter;
  • 1 leek, white part only, chopped;
  • 2 clove of garlic, sliced;
  • 800 g of champignons, sliced;
  • 1 l of vegetable stock;
  • 3 potatoes, chopped;
  • 150 g of thick cream;
  • bunch of parsley, chopped;
  • salt and freshly ground black pepper
  • ¼ of tsp of Bouquet Garni.


    Method:


    1. Melt the butter in the pot, add leek, garlic and mushrooms; cook in a low - medium heat for 5 minutes.
    2. Put aside 1 cup of mushrooms.
    3. Add stock, potatoes, salt, pepper, Bouquet Garni and cook for 12 – 15 minutes.
    4. Puree soup, add cream, bring to boil again.
    5. Arrange reserved mushrooms and parsley on a soup when serving.


Enjoy!


Nepalese pickled lemon

You'll need:


  • 1 tbs of coriander seeds;
  • 1 tbs of cumin seeds;
  • 1 lemon;
  • 1 tbs of olive oil;
  • ¼ tsp of chilli powder;
  • salt, according to your taste;
  • 1 tsp of turmeric;
  • ¼ tsp of ground black pepper.


    Method:


  1. Fry coriander and cumin seeds for 30 seconds, then ground it into a powder.
  2. Cut the lemon into small chunks.
  3. Combine in jar lemon, cumin, coriander and the rest of ingredients and leave for two weeks in a sunny spot in the kitchen.


Enjoy!


Hint! Great with meat, fish or eggs.
​

Julia's Spring Leftover Rice Patties

You'll need:

  • 2 cups of cooked rice; I used brown one;
  • 1 tbs of coconut oil;
  • ¼ cup of grated Parmesan cheese;
  • 2 eggs, slightly beaten;
  • bunch of chives, chopped;
  • bunch of parsley, chopped;
  • 2 gloves of garlic, minced;
  • 1 small onion, chopped;
  • 3 tbs of Julia's Kimchi;
  • 1 tsp of turmeric;
  • pinch of freshly ground black pepper;
  • salt, according to your taste.


Method:

  1. Combine all ingredient, except oil and form patties.
  2. Warm up oil and shallow fry over medium high heat till golden brown.

    ​ Enjoy!


I served it with baked eggplant on a bed of lettuce.


Vegan sunflower seeds cheese

You'll need:


  • 2 cups of sunflower seeds, soaked overnight or at least for a few hours in a filtered water;
  • 2 tbs of olive oil;
  • juice of 1 lemon;
  • bunch of chives, chopped;
  • bunch of coriander, chopped;
  • 2 gloves of garlic, minced;
  • 2 tbs of miso paste.


    Method:


Mix everything in a food processor.


Enjoy!

​

Julia's chickpeas with quinoa and capsicum

You'll need:


- 1 red capsicum, sliced;
  • 2 cups of cooked chickpeas;
  • 2 tbs of coconut oil;
  • 2 cloves of garlic, sliced;
  • 1 small knob of ginger, shredded;
  • 1 brown onion, chopped;
  • 1 tbs of ground coriander;
  • 1 tbs of ground cumin;
  • 1 tsp of hot paprika;
  • 1 chilli chopped;
  • 2 cups of vegetable stock;
  • 1 cup of quinoa;
  • handful of sultanas, moistened;
  • handful of moistened dates, chopped;
  • handful of pistachios;
  • dill, chopped;
  • coriander, chopped;
  • spring onion, chopped;
  • salt and pepper according to your taste.
Method:


  1. Heat oil in a pan over low heat.
  2. Sweat onion, garlic and ginger for 5 minutes.
  3. Place spices, cook for another 40 seconds.
  4. Add stock, capsicum, chickpeas and quinoa, cook for 15 – 20 minutes.
  5. Stir in sultanas, dates, pistachios and herbs.


Enjoy!

​

Aloo Dum – Nepalese Potato Curry ​

You'll need:


  • 500 g potato, cooked and chopped http://juliaorganic.com.au/index.php/shop/garden/product/41-potato
  • ¼ tsp of brown mustard seeds;
  • ¼ tsp of black mustard seeds;
  • ¼ tsp of fennel seeds;
  • ¼ tsp of sweet fenugreek seeds;
  • 2 tbs of coconut oil;
  • 1 big tomato, chopped;
  • 2 cloves of garlic, sliced;
  • few chillies, according to your taste, sliced;
  • salt and pepper according to your taste.


Method:


  1. Fry seeds for 40 seconds, put aside.
  2. Heat oil in a pan over medium heat; add tomato, garlic, chilli, stir fry for 5 – 10 minutes.
  3. Blend tomato mixture into a paste in a food processor; add seeds.
  4. Add tomato and garlic paste to potatoes.


Enjoy!


Hint: I served it with steamed kale and just picked broad beans drizzled with olive oil.

​

Julia's Millet pancakes  ​

You'll need:


  • 2 tbs of coconut oil;
  • ½ cup of millet;
  • 2 cups of water;
  • around ¼ cup of natural yogurt;
  • 2 eggs;
  • spring onions, chopped;
  • 2 tbs of corn flour;
  • salt and pepper according to your taste.


Method:


  1. Heat oil in a pan with a thick bottom.
  2. Cook millet porridge (millet and water) and let it cool down. Pulse porridge in the food processor until the grains are broken.
  3. Place porridge and the rest of ingredients in the bowl and mix.
  4. Cook in batches on high medium heat till both sides are golden brown.
​
Enjoy!


Hint: I served it with spicy lentil soup. While making the pancakes mix you can add any of your favourite spices: paprika, cumin, coriander etc. I intentionally made them a bit blunt as my soup was quite intense in flavour.




Julia's Fish Soup

You'll need:
  • 1 big fish head (or 2 medium), 1 – 1.5 kg, thoroughly washed;
  • 2 l of water;
  • 300 ml of very dry white wine;
  • 3 – 4 potatoes, skin peeled and chopped;
  • 1 brown onion, chopped;
  • 1 carrot, chopped;
  • 2 gloves of garlic, sliced;
  • 1 celery stalk, chopped;
  • 1 bay leaf;
  • ¼ tsp of ground black pepper;
  • ¼ tsp of paprika;
  • salt according to your taste;
  • Bunch of: thyme (lemon one preferably), parsley with root; dill; all available at Julia's Organic Garden and Kitchen; this part of recipe is crucial!
  • for garnishing: bunch of: parsley, dill and spring onions; all available at Julia's Organic Garden and Kitchen.


Method:
  1. Place fish head, water, wine, bunch of herbs and bay leaf into the pot and cook for 30 minutes.
  2. Add veggies, seasoning and spices and cook for another 20 minutes.
  3. Discard herbs and bay leaf.
  4. Remove fish from the pot, remove meat from the head and put into the soup.
  5. Reheat the soup and add chopped fresh herbs.


Hint!
I served it with:
  • fresh radishes and plain yogurt;
  • croutons: AG vital rye bread, butter, thyme.


Bon Appetit! 

Five bean anti - cancer salad

- Cooked five beans;
- Sliced half of red onion and one tomato;
- Chopped bunch of parsley, spring onions, coriander;
- Dressing: 1 tbsp. of olive oil, crushed clove of garlic, 1 tbsp. of red wine vinegar, grinded black pepper and pinch of oregano.
I served it with baked turnip and leek.
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