Julia's cauliflower curry with lemon grass

You'll need:

• 3 tbs of coconut oil;
• 1 cauliflower, broken into florets;
• 2 brown onions, chopped;
• 2 garlic, sliced;
• 1 tbs of Garam Masala,
• 1 tbs of ground cumin;
• 1 tbs of ground coriander;
• 1 stalk of lemon grass, chopped;
• 1 knob of ginger sliced;
• 2 red chillies, sliced;
• 1 jar of coconut cream;
• 1 zucchini, sliced;
• 1 can of chickpeas, drained and rinsed;
• 2 tomatoes, chopped;
• salt and black pepper.
  
  Method:

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:

• 2 tbs of coconut oil;
• 2 big red onions, chopped;
• 1 clove of garlic sliced:
• 2 tomatoes, chopped;
• 1 big red capsicum, sliced;
• ​ ​2 tbs of tomato paste;
• 1 bunch of parsley, chopped;

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

---

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:

• .5 cup of rolled oats 
• 10 prunes, pitted, and chopped 
• ½ cup of walnuts, chopped 
• 2 tbs of coconut oil 
• hot, just boiled water
• 4 tbs of honey​

​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. 

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.