Pepitas cheese balls

You'll need:

• 2 block cream cheese, softened;
• 1 cup cheddar cheese;
• ½ cup mascarpone cheese, softened;
• ½ tsp fresh thyme leaves;
• ½ tsp cayenne pepper;
• 1 cup roasted pepitas
  
  
  

Method:

1. Place all ingredients, except pepitas, in a food processor and pulse until well combined.
2. Shape cream mixture into a balls. Place pepitas on a plate. Roll cheese rolls in the pepitas until covered with seeds.
3. Wrap and refrigerate for at least 2 hours.

Enjoy!

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Baked quinoa and apples breakfast

You'll need:

• 2 cups cooked quinoa;
• ½ cups sultanas;
• 3 or 4 dates, pitted and chopped;
• 2 ​Granny Smith apples, sliced;
• 2 eggs, lightly beaten (replace with flax eggs if vegan);
• 1 tsp cinnamon;
• ½ tsp ground nutmeg;
• ½ tsp cloves
  
  
  

Method:

1. Preheat oven to 180°.
2. Lightly spray baking dish with cooking spray.
3. Add all the ingredients into baking dish and stir to combine.
4. Bake for around 50 minutes.
5. You can top it with any nuts of your choice.

Enjoy!

​

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Crispy chicken

You'll need:

• around 800 g of chickens breasts or thighs, cut into stripes;
• juice of 1 lemon;
• ¼ cup of plain flour;
• 1 egg, lightly beaten;
• ¼ cup of milk;
• pinch of garlic salt;
• 1 cup of Pranko crumbs

Method:

1. Marinate chicken in lemon juice for at lest 1 hour.
2. Dust chicken in plain flour.
3. Mix egg, garlic salt and milk in a large bowl.
4. Dip chicken pieces in egg and milk mix, then cover in Pranko crumbs; repeat twice.
5. Heat oil in a pan.
   
6. ​Fry chicken till golden brown.
   
7. Serve with a lot of veggies and chilli.

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Red lentil dhal with roasted vegetables

 You'll need:

• 1 cup red lentils;
• 1 brown onion, chopped;
• ½ tsp turmeric powder;
• ½ tsp ground chilli (optional);
• 2 tomatoes, chopped;
• 1 tbs oil;
• ½ tsp mustard seeds;
• ½ tsp cumin seeds;
• 2 tsp curry;
• 2 gloves garlic​, finely sliced;
• seasoning according to your taste

Method:

1. Place lentils, onion, turmeric, chilli and tomatoes to a saucepan and add enough water just to cover lentils. Bring to boil and simmer for 20 minutes. Mash lentils.
2. Heat oil in a pan, add remaining ingredients and fry until the flavour releases. Stir in into lentils.
3. I served dhal with roasted seasonal parsnips and Dutch carrots and vegan spelt flour wrap.

Enjoy!

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Pasta salad

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You'll need:
Pasta salad

• 2 cups pasta, cooked according instructions (like penne, bow tie or rotini);
• 1 stem of celery, thinly sliced;
• 1 small red capsicum, thinly sliced;
• few stalk of spring onions, sliced;
• 1 small
  
• carrot, thinly sliced;
• 1 medium tomatoes chopped.

Dressing

• ¾ cup of sour cream (or plain yoghurt);
• 1 tbs olive oil;
• 1 tbs apple cider vinegar;
• 2 tbs Dijon mustard;
• 2 tbs lemon juice;
• 3 garlic cloves, minced;
• ¼ tsp red chilli flakes;
• seasoning according to your taste.

Method:

1. Make the dressing: combine all ingredients in a bowl and whisk.
2. Transfer pasta to a large bowl together with the vegetables, pour over dressing and toss to combine.
3. You can add more spices, lemon juice or olive oil if desired.
4. Set aside for at least 30 minutes.

Enjoy!

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Layered eggplant and lentils bake

and You'll need:
​

• 2 tbs of olive oil;
• 4 garlic cloves, crushed;
• 1 brown onion, chopped;
• 1 medium carrot, chopped;
• 1 celery stalk, sliced;
• around 2 cups of lentils, cooked according instructions;
• 1 can of tomatoes;
• 1 tsp of brown sugar;
• Spices: ½ tsp ground cloves, ½ tsp cardamom, ½ tsp cinnamon, ½ nutmeg, 1 tsp ground cumin, ½ tsp ground coriander seeds, big pinch of chilli;
• 3 medium or 2 big eggplants (around 1 kg), sliced into 1 cm rounds;
• 2 cups of Greek yoghurt;
• ½ cup grated cheddar cheese;
• seasoning according to your taste.

Method:
​

1. Heat the oil in a large skillet over medium heat. Place carrots, celery and carrots and cook a few minutes until soft, stirring occasionally. Add garlic and spices and cook for another couple of minutes. Add tomatoes, sugar and lentils, bring to boil, then reduce the heat and simmer for 10 minutes.
2. Heat the oil in a large saucepan. Lightly spray eggplant rounds with oil and cook, for 3 minutes, each side or until tender and lightly brown.
3. Preheat oven to 180°. Lightly spray 12 cup capacity baking tray.
4. Cover the base of the dish with 1/3 of eggplants. Spoon 1/3 of lentils mixture over eggplants then repeat the layers. Spread yoghurt over and sprinkle with parmesan.
5. Cook around 30 – 40 minutes or until golden.

Enjoy!

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Capsicum and tomato pasta sauce

You'll need:

• 1 tbs of oil;
• bowl of pasta, cooked according instructions;
• 1 brown onion, chopped;
• 1 red capsicum, sliced;
• 1 tin of crushed tomatoes;
• 1 grilled capsicum, chopped;
• bunch of basil chopped;
• some vegetable stock (optional);
• freshly ground pepper;
• handful of pine nuts;
• seasoning according to your taste.

Method:

1. In a saucepan heat the oil over medium heat.
2. Add onions, sweat for a couple of minutes; add capsicum and fry for another few minutes, stirring occasionally.
3. Meantime, mix together crushed tomatoes, grilled capsicums and basil in a food processor. Add stock if needed.
4. Place grilled capsicum mixture to fried onions and capsicum, cook for a a couple of minutes. Stir in pine nuts.
5. Pour sauce over pasta.

Enjoy!


Hint! I served it with garlic bread.

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Corn Jack

You'll need:

For batter:

• ½ cup rice flour;
• ½ cup besan flour;
• 4 cups of water;
• 1 tsp baking soda;
• salt according to your taste.
  ​
  
  For filling:
• oil for frying;
• 3 cups cooked corn kernels;
• 1 cup all purpose flour;
• 4 green chillies, chopped;
• few sprigs of coriander, chopped;
• 2 tbs of lemon juice;
• ground black pepper;
• 1 tsp sugar.

Method:

1. Mix all the batter ingredients.
2. Combine all filling ingredients in a food processor together with water.
3. Roll pieces of dough into shape of cylinders; dip into the batter and roll in bread crumbs.
4. Heat oil in a pan over medium heat and fry rolls until golden brown.
5. Transfer on paper towel to get rid of excess of oil.

Hint! I served it on a bed of cos lettuce.

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Healthy homemade granola

 You'll need:

• 4 cups rolled oats (not steel cut or quick cooking);
• 1 cup raw nuts and seeds (sliced almonds, crushed walnuts, chopped pecans, pepitas, sunflower seeds etc.);
• ½ cup dried fruits (sultana, cranberries, chopped dates, figs etc.);
• 2 tbs coconut oil, melted;
• 2 tbs honey;
• 1 tsp vanilla extract;
• ½ tsp ground cinnamon;
• optional: coconut flakes, dark chocolate chips;

Method:

1. Preheat oven to 150° and line a baking try with parchment paper.
2. Combine oat, nuts and seeds in a large mixing bowl.
3. Whisk together oil, honey, cinnamon and vanilla extract.
4. Pour coconut mixture into dry ingredients one and mix well.
5. Pour the granola into prepared baking tray and bake until golden, around 20 minutes, tossing a couple of times.
6. Remove from the oven. Cool. Stir in dried fruits, coconut flakes, chocolate or any other optional adds-in.

Hint! I served it with strawberries and yoghurt.

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Coconut shrimps

You'll need:

• 500 g jumbo shrimps, peeled and deveined, tails intact;
• salt and pepper;
• 1 cup panko bread crumbs;
• 2 cups vegetable oil;
• 2 large eggs, beaten;
• 1 cup shredded coconut;
• ½ cups all purpose flour.

​

Method:

1. Heat vegetable oil in a large skillet over medium high heat.
2. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
3. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
4. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain.

Hint: I served shrimps with grilled lime. 

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Lentil and coconut soup

You'll need:

• 1 brown onion, chopped;
• 5 garlic cloves, finely sliced;
• small knob of ginger, shredded;
• 2 tsp curry powder;
• ½ tsp cayenne pepper;
• ¼ tsp crushed chilli flakes;
• 1 tsp ground cumin;
• 1 tsp ground coriander;
• ¾ cup red lentils;
• 1 can crushed tomatoes;
• 1 can of reduced coconut milk;
• 2 L vegetable stock.

Method:

1. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring often, for about 5 minutes.
2. Add garlic and ginger and cook stirring often, about 5 minutes.
3. Add spices and and cook, stirring often, until fragrant, for about 1 or 2 minutes.
4. Stir in stock, tomato and lentils; bring to boil. Simmer, covered for 25 minutes. Add water if soup appears to be thick.
5. Stir in coconut milk.

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Classic: Blueberry Muffins

You'll need:

• 1 1/2 cups all-purpose flour;
• 3/4 cup brown sugar;
• 1/4 teaspoon fine sea salt;
• 2 teaspoons baking powder;
• 1/3 cup oil;
• 1 large egg;
• 1/3 – 1/2 cup milk;
• 1 1/2 teaspoons vanilla extract;
• 250 g fresh or frozen blueberries.

Method:

1. Preheat oven to 200°.
2. Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
3. Add oil, eggs, milk and vanilla to a measuring jug and whisk to combine.
4. Make a well in the flour bowl, pour in egg mixture. Mix until just combine. Some flour lumps in the batter is fine.
5. Fold in the blueberries.
6. Spoon the batter into liners, filling them all the way to the top.
7. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

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Chickpeas bake

 

You'll need:

• 400 – 500 g chickpeas, cooked according instructions;
  
• 1 tbs dried basil;
  
• 1 tsp ground cumin;
  
• ½ tsp cayenne pepper;
  
• 2 tsp pesto;
  
• 2 tbs tahini sauce;
  
• juice of 1 lemon;
  
• freshly ground black pepper;
  
• ¾ cup grated cheddar cheese.
  
  
  

Method:

1. Preheat oven to 190°.
   
2. Mix all ingredients and place to a baking dish. Sprinkle the grated cheese on the top.
   
3. Bake for 15 minutes or so.
   
   Enjoy!
   
   
   

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Gado Gado

You'll need:

For the salad:

• 2 to 3 tablespoons neutral oil, such as grapeseed or vegetable;
• Iceberg lettuce (or any other lettuce);
• 2 avocados (note: you can improvise with vegetables);
• 1 large cucumber, peeled and sliced thinly on the diagonal;
• 2 tomatoes, sliced;
• 4 boiled eggs and halved;
• ½ cup fried shallots.

For peanut sauce:

• 1/3 cup natural peanut butter;
• 4 tsp red curry paste;
• 3 tsp Kecap Manis;
• 1 tsp sambal oelak;
• 2 garlic cloves, crushed;
• 2 tbs of
• lime juice;
• ½ cup of coconut milk.
  
  
  For garnishing:
• bunch of chopped coriander;
• handful of crushed peanuts.
  
  
  

Method:

1. Sauce: Place all the ingredients into a blender or food processor, and blitz until it becomes a chunky paste. You can add hot water 1 tablespoon at a time until desired consistency is reached— it should be pourable.
2. To assemble, separate lettuce into cups and arrange vegetables and eggs into each of them. Drizzle over with sauce, sprinkle with coriander and crushed peanuts.

I served it with stir fried chicken. 

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Marinated salmon

You'll need:

• 1 Atlantic salmon fillet;
• 2 tbs reduce sodium soy sauce;
• 2 tbs lemon juice;
• ¼ tsp pepper;
• ½ tsp minced garlic;
• 2 tbs parsley, chopped fine;
• 2 tbs thyme leaves;
• 1 tbs rosemary leaves;
• chopped dill for garnishing.

Method:

1. Combine all marinade ingredients into a bowl, mixing well; add salmon and seal.
2. Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
3. Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic.
4. Pan fry salmon in a non-stick pan coated in cooking spray.
5. Cook salmon, turning once — five to six minutes each side for medium rare.
   
   
   

I served it potato and sweet potatoes fried wedges, dusted with Moroccan spices and herb salad (avocados, tomatoes, feta cheese, basil, mint, dill and olive oil).

​

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Smashed Brussels sprout

You'll need:

• around 1 kg Brussels sprouts, cleaned and trimmed;
• 1-2 tbsp olive oil;
• 1 tsp coarse salt;
• 1/2 tsp freshly ground black pepper;
• pinch of oregano;
• ½ tsp of red chilli flakes (optional);
• 1/3 cup grated Parmesan cheese;
• 1/3 cup grated Mozzarella cheese.

Method:

1. Preheat oven to 200°.
2. Cook Brussels sprouts in a large pot of boiling water for 10 minutes or until tender. While the water comes to a boil, prepare an ice bath.
3. Drain the Brussels sprouts, then plunge immediately into the ice bath. Drain well and pat them very dry.
4. Place on a sheet pan and, using the end of a small glass or jar, gently "smash" each one. Drizzle with oil, sprinkle with oregano, chilli and then gently toss to coat them evenly.
5. Bake the Brussels sprouts for 15 minutes, then remove from the oven and carefully flip. Sprinkle with Parmesan and Mozzarella, then return the sprouts to the oven and continue baking until they are crisp on the outside and the cheese is golden, about 5 to 10 more minutes.

Hint! I served it with lemon wedges and parsley.

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Winter beetroot soup

You'll need:

• 3 tbs butter;
• 2 onions, chopped;
• 4 cloves of garlic, sliced;
• 2 small beets, sliced;
• 2 carrots, chopped;
• 2 small potatoes, chopped;
• 2 stalks of celery, chopped;
• 1 small bunch of dill, chopped;
• 2 L of any stock;
• 1tin of tomatoes;
• Finely grated zest and juice of 1 orange;
• Salt and freshly ground black pepper.
  
  
  

Method:

1. Put the olive oil in the pot in low temperature and when hot add onion and garlic; sauté until soft but not browned.
2. Increase heat to medium-high and add beets, carrots, celery, potatoes and dill. Saute, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
3. Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste.
4. I added left over meat.

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Stir fry pine mushrooms

You'll need:

• 25 grams butter;
• 1 clove garlic, sliced;
• 4 large pine mushrooms (if not available use shiitake mushrooms), sliced;
• 1 tablespoon cream;
• 1 tbs of lemon juice;
• few sprigs parsley, shopped;
• few sprigs of chives, chopped;
• Seasoning according to your taste.

Method:

​

1. In a saucepan, warm the butter over a high heat. Saute garlic.
2. Add the mushroom slices to the pan and cook, stirring occasionally, for around 10 minutes.
3. Add the cream and stir to combine, followed by the lemon juice, parsley and chives. Season according to your taste.
4. I served it mushed potatoes (sebago) and steamed sugar snaps.

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Mundong beans patties

You'll need:

• 3 tbs of oil for shallow frying;
• 2 cup of mundding beans, cooked (or any other beans);
• 1 onion, finely chopped;
• 1 green chilli, finely sliced;
• 1 cup of breadcrumbs;
• 2 eggs, lightly beaten;
• 1 tsp ground cumin;
• 1 tsp sweet paprika;
• ½ tsp red chilli powder;
• seasoning according to your taste.
  
  
  

Method:

1. Mash the beans in a bowl. Add remaining ingredients, except oil and mix well.
2. Divide into an equal portions and shape the patties.
3. Heat oil in a pan, fry patties over medium heat in a a batches till golden.
4. Serve with crunchy greens and edible flowers.

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Dates pastry

You'll need:

• 600 gram dates, pitted;
• ¼ cup toasted sesame seeds;
• 1 tbsp butter, softened;
• ½ tsp cinnamon powder;
• 1 teaspoon green cardamom powder;
• 1 tbsp orange zest;
• 3 tbsp orange juice;
• pastry dough (pie, puff or phylo would all work).
  
  
  

Method:

​

1. Preheat oven at 170 degrees.
2. Put dates into the food processor with butter, cinnamon and cardamom powder, orange zest and the juice; blend it into paste.
3. Cut dough into a strips. Fill the batter with baking dates and fold the batter over the filling. Seal the edges. Sprinkle with sesame seeds.
4. Transfer the pastries over a cookie pan covered with parchment paper.
5. Bake till golden, 20-25 minutes 

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Chickpea pesto salad

You'll need:
Pesto

• 2 cups fresh basil leaves;
  
• 1/3 cup pine nuts;
  
• 1/2 cup grated parmesan;
  
• 3 cloves garlic;
  
• 3 tbs of lemon juice;
  
• 3/4 teaspoon sea salt or to taste;
  
• 3 tbs of extra virgin olive oil;
  
• 1 or 2 tbs water to thin pesto.
  
  
  

Salad

• 2 cups of roasted chickpeas;
  
• half of small red onion, sliced;
  
• handful of cherry tomatoes, halved.
  
  
  

Method:


Pesto

1. In the bowl of a food processor or a high powered blender add in and process all pesto ingredients except oil and water; then slowly drizzle in the oil and water.
   
   
   

Salad

1. Add the tomatoes, chickpeas and onion a large mixing bowl.
   
2. Fold in pesto to evenly coat.
   

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Barley and mushrooms soup

You'll need:

• 2 tbs cup olive oil;
• 1 brown onion, chopped;
• 2 carrots, sliced;
• 2 celery stalks, chopped;
• 2 gloves of garlic, sliced;
• 500 g of mushrooms;
• 6 cups of vegetable sock;
• 1 bay leaf;
• ¾ cup barley;
• ½ tsp of smoked paprika;
• ½ of ground coriander;
• ½ tsp of ground cumin;
• salt and pepper to taste.

Method:

1. Place stock into a pot and bring to a boil. Stir in the barley, add the bay leafs, then reduce heat and simmer uncovered.
2. While the soup simmers, heat the oil in a fry pan over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes.
3. Put fried veggies, spices and seasoning into pot and simmer for around 50 minutes.

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Crispy hash browns

You'll need:

• 6 medium (about 1.2kg) potatoes, grated;
• 1 onion, finely shopped;
• ¼ cup plain flour;
• 1 egg;
• Salt and pepper, according to your taste;
• Vegetable oil, to shallow-fry.

Method:

1. In a fine-mesh sieve, rinse the grated potato well until the water runs clear. Squeeze out as much moisture as you can from the grated potatoes and onion.
2. Transfer the grated potatoes to a bowl and mix well with the salt, pepper, egg and flour.
3. Heat about 2 cm of oil in a large heavy skillet over medium-high heat.
4. Make a separate piles as a pancakes. If they have fried to a golden brown, they are ready to flip. Cook till golden brown and crispy from both sides.

I served them with steamed beans.

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Pumpkin, Leek and Feta Tart

You'll need:


For pastry:

• 250 g flour;
• 1 tsp salt;
• 100 g butter, cold, diced;
• 75 ml milk;
  
  
  

For filling:

• Feta, drained and broken into a large chunks;
• 500g pumpkin, peeled, seeds removed and diced into 2 cm cubes;
• 50g butter;
• 2 tbs olive oil;
• 2 leeks, white part only, washed and thinly sliced;
• 6 eggs, whisked;
• 600 mL cream;
• 1 cup baby spinach leaves;
• Salt and freshly ground black pepper.

Method:


Pastry:

1. Process flour, salt and butter in a food processor until the mixture resembles breadcrumbs. Add water and process until the mixture just comes together. Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc. Press the pastry into the greased and lined tart pan and place in the freezer before preparing the filling.

Filling:

1. Preheat oven to 180°C.
2. Roast pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with cinnamon).
3. Grease and line a 22 cm tart dish with baking paper.
4. Heat butter and oil in a large frying pan or sauté pan and gently cook the leeks until soft.
5. In a bowl, whisk together eggs and cream. Season with salt and pepper.
6. Remove the pastry from the freezer, line with baking paper and baking weights (or dried beans or uncooked rice) and bake blind for about 15 minutes or until golden. Remove paper and weights.
7. Fill pastry base with pumpkin and leek, spread egg mixture and top with crumbled feta and spinach.
8. Bake for 35-40 minutes or until golden brown.

I served it with Oak leaves salad.

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Stir fry cabbage

You'll need:

• 1 cabbage, shredded;
• 2 tablespoons oil;
• 1 shallot;
• 1 garlic clove;
• 1 teaspoon cumin seeds;
• ½ tsp of mustard seeds;
• ½ tsp of ground turmeric;
• ½ tsp of ground black pepper;
• 1 knob of ginger, grated;
• 1 teaspoon paprika;
• 1 tablespoon ground coriander;
• Salt to taste.

 
Method:

1. Heat oil in a pan on a low heat. Fry shallots, garlic, and ginger. Then, add mustard and cumin seeds, turmeric, paprika, black pepper and coriander. Fry until mustard seeds pop. And mix well.
   
   
   
2. Add cabbage, 1/4 cup of water, bring to boil. Reduce the heat, cover the pan and simmer for 8-10 minutes. Season according to your taste. I sprinkled it with cashews.

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Stir fry beetroot

You'll need:

• 6 medium sized fresh beetroots, sliced;
• olive oil;
• 1 tsp whole black mustard seeds;
• ½ teaspoon cumin seeds;
• ½ teaspoon turmeric powder;
• 1 teaspoon ground coriander;
• ¼ teaspoon cayenne pepper (optional);
• ½ teaspoon red chilli powder (optional);
• ¼ cups of coconut flakes;
• 1 tablespoon fresh ginger paste;
• seasoning according to your taste;
• juice of ½ lime.

Method:

1. Heat a heavy bottom skillet on medium-high heat. Add oil, mustard seeds and cumin seeds.
2. When the mustard seed begins to crackle add ginger paste and cook for about 1 minute.
3. Add beets, grated coconut, spices, salt and seasoning. Reduce the heat to medium, cover the pan and cook for 8 minutes.
4. Stir in lime juice.

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Muesli biscuits

You'll need:

• 3 cups toasted muesli;
• 1/2 cup plain flour;
• 100g butter, melted;
• ¼ cup sultanas;
• 1/3 cup honey;
• 1 egg, lightly beaten.

Method:

1. Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.
2. In a medium bowl, combine muesli, flour and sultanas.
3. Cream the butter and honey till light and fluffy. Beat in the egg.
4. Make a well in dry ingredients. Add butter mixture, and mix until well combined. Set aside for 15 minutes.
5. Place table spoon of mixture onto the lined baking sheets, flatten. Space well apart to leave room for spreading.
6. Bake in the preheated oven for 10-12 minutes until golden.
7. Cool on trays.

Hint! Served with coconut milk.
​

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Broccoli carrot rice

You'll need:

• 3 cups brown rice, prepared according instruction;
  
• 2-3 tbs cooking oil;
  
• ½ tsp of ground turmeric;
  
• ½ tsp of ground black pepper;
  
• 1 brown onion, chopped;
  
• 2 coves garlic, minced;
  
• 1 carrot, shredded;
  
• 1 head of broccoli, broken into smaller florets;
  
• ½ cup of chopped kale;
  
• seasoning according to your taste;
  
• 1 tbs soy sauce;
  
• 1 tbs sesame soil;
  
• 1 egg;
  

Method:

1. Heat oil in a large frying pan over medium-high heat, add onions and garlic; cook for 1 minute.
   
2. Add broccoli and carrots. Stir fry for 1 minute. Stir in ground turmeric and pepper.
   
3. Reduce heat to low, add rice an cook until it become hot.
   
4. Stir in kale, egg, soy and sesame oil.
   
   
   

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Creamy coconut and lentils

You'll need:

• 2 tbsp coconut oil;
• 2 brown onions, diced,
• 3 medium cloves garlic, sliced
• 1 tbsp fresh ginger, finely minced;
• 1 tsp ground turmeric;
• 1 tbs curry powder;
• 1/2 tsp ground coriander;
• 1/2 tsp ground black pepper;
• 1/2 tsp cayenne pepper (optional);
• 1 can of crushed tomatoes;
• 2 cups dry lentils;
• 1 can coconut milk;
• 3 cups water or vegetable stock;
• seasoning according to your taste;

Method:

1. Heat the coconut oil in a large pot or skillet over medium-high heat. Cook the onions, ginger and garlic, stirring frequently, around 2 minutes.
2. Add the spices, crushed tomatoes, coconut milk, lentils and water or vegetable stock and bring to boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes,
3. These are delicious on their own, but they would also be tasty with rice, steamed or roasted vegetables. I served it with rice and okra.
   
   
   

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Tabouli with capsicums

You'll need:
​

• ½ cup bulgur wheat, cooked according instructions;
• 1 bunch parsley, finely chopped
• 12-15 fresh mint leaves, stems removed, very finely chopped;
• 1 red capsicum, sliced;
• 1 tbs of tomato paste;
• 4 spring onions, finely sliced;
• 1 lemon, juiced (or 2 tbs of lime if you prefer);
• 3 tbsp extra virgin olive oil.

Method:

1. Mix the herbs, bulgur, capsicums, tomato paste and spring onions together in a bowl; then dress with lemon juice and olive oil. Season to taste.
2. For best results, stand, covered, for 30 minutes.   

​

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Lentils and rice pot

You'll need:
​

• 2.5 cups green or brown lentils, thoroughly rinsed and drained;
• 1 cup rice; thoroughly rinsed and drained;
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 1 bay leaf
• freshly ground black pepper and salt according to your taste.

Method:

1. Place lentils in a large pot with 5 cups of water or vegetable stock. Bring mixture to a boil over medium – high heat, then turn down to a simmer and cook covered until the lentils are tender but not fully cooked, about 10 - 15 minutes. Most of the liquid should be absorbed.
2. Add the rice, 2 cups of water, cumin, cinnamon, pepper, salt and bay leaf to the lentils. Stir.
3. Bring to a boil, then reduce to a simmer and cook covered until the rice is tender and all the liquid is absorbed. It'll take approximately 15 minutes. Remove the pot from the heat. Allow to rest for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
4. Discard the bay leaf.

I served it with dolmas (wrap seasoned and spiced cooked rice in jarred grape leaves), falafels (mix in a food processor 1 can of chickpeas, garlic onion, spices, 2 tbs of flour, herbs; form a patties and cook for a few minutes each side) and Greek salad (recipe see below).


Enjoy!

---

Spanakopita

You'll need:


For the feeling:

• 3 tbs olive oil;
• 2 brown onions; chopped;
• 1 bunch spring onion, finely chopped (optional);
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped;
• 1–2 tbs fresh dill, chopped (optional);
• 2 cloves of garlic, minced;
• 500g spinach, washed and chopped (you can replace it with silverbeet);
• a pinch of grated nutmeg;
• 200g feta cheese, crumbled;
• 3 tablespoons Parmesan cheese;
• 3 eggs, lightly beaten;
• freshly ground black pepper to taste.
  
  
  

For the crust:

• 8 sheets phyllo dough;
• ¼ cup olive oil.
  
  
  

Method:

1. Preheat the oven to 180º.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat.
3. Saute the onions until soft and turning golden. Add the garlic and cook for a couple of minutes. Stir in spinach, spring onions, parsley and dill continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool; then tip into a bowl (leaving behind any excess liquid from the spinach).
4. In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
5. Brush prepared baking pan with oil. Lay one sheet of filo on base and sides and brush with butter. Repeat with other sheets. Spread cheese mixture over top. Cover with remaining filo, brushing each sheet with butter. Tuck overhanging dough into pan to seal filling.
6. Bake for 40 – 50 minutes, until golden brown. Cut into squares and serve while hot. 
   
   Enjoy!
   ​
   ​
   

---

Cauliflower and broccoli bake

You'll need:

• 1 small cauliflower, leaves removed and broken into small florets
• 1 small broccoli, broken into small florets.

For the cheese sauce​

• 50g butter;
• 50g flour;
• 1 tsp mustard powder;
• 500ml milk;
• 100g cheddar;
• 1 tsp English mustard;
• ¼ tsp of paprika;
• parsley, chopped.

Method:

1. Preheat the oven to 180°C.
2. In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
3. Wipe the saucepan, melt the butter in a small pan. When foaming, add flour and mustard, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 minutes, until thickened and smooth. Add most of the cheese, mustard, paprika and seasoning then take off the heat and add the parsley.
4. Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.
   
   
   
   

Enjoy!

---

Okroshka – cold summer soup

You'll need

• 3-4 medium cooked potatoes, peeled and diced;
• 3 boiled eggs, chopped;
• bunch of radishes, chopped;
• 4 fresh cucumbers, chopped;
• 1 l of kwass (you can replace it with kefir) – fermented Russian drink;
• 3 tbsp chopped dill;
• 1/2 cup spring onion, finely chopped ;
• 2 tbs of mustard;
• salt and freshly ground black pepper;
• optional toppings: micro greens, hemps seeds, edible flowers;
• few spoons of sour cream.

Method:

1. Place cold kwass into a large serving bowl. Add the rest of the ingredients, except sour cream, and stir.
2. Place a spoon of sour cream in each plate.
3. Serve well chilled. ​

Enjoy!

---

Curry tofu

You'll need:

• 1 medium onion, chopped;
• 3 tomatoes, chopped;
• 1 knob of ginger;
• 4 cloves of garlic;
• 1 tbs coriander powder;
• 1 tbs garam masala;
• 2 tbs of paprika;
• 1 tsp of cayenne pepper;
• ½ tsp of turmeric;
• handful of roasted cashews;
• 1 tbs of honey;
• 1 tbs of dry fenugreek leaves;
• 1 tbs of vegetable oil;
• 1 can of lite coconut milk;
• 1 packet of firm tofu;
• salt according to your taste;
• 2 tbs of vegan butter;
• for garnishing: chilli and spring onion, thinly sliced; cucumber.

Method:

1. Place all the ingredients, except the vegetable oil, coconut milk, tofu, butter and salt, into a blender and mix into a very smooth paste.
2. Heat the oil in a pan. Add the tomato-onion paste together with coconut milk and cook it, covered, over a medium-high flame, stirring frequently, for around 10-15 minutes. You can add 2-3 cups of water or vegetable stock, depending on the thickness you want for your curry.
3. Gently add in tofu and stir. Add salt. Stir in butter. Simmer on low heat for 5 more minutes.
4. Garnish with chilli, cashews, spring onion, coriander and cucumber.

Enjoy!

---

Greek Salad

You'll need:


Salad

• 2 cups cherry tomatoes, halved;
• 1 cucumber, sliced;
• handful of olives;
• ½ red onion, sliced into half rings;
• handful of crumbled feta.
  
  
  

Dressing

• ¼ cup extra-virgin olive oil;
• 3 tablespoons red wine vinegar;
• 1 garlic clove, minced;
• ½ teaspoon dried oregano, more for sprinkling;
• ¼ teaspoon Dijon mustard;
• ¼ teaspoon sea salt;
• Freshly ground black pepper.

Method:

1. Make salad: in a bowl combine all veggies, gently stir in feta.
2. Dressing: Combine vinegar, garlic, oregano, mustard and seasoning. Slowly add olive oil, whisking to combine.
3. ​Drizzle dressing over salad.
   

Enjoy!

---

Zucchini quiche

You'll need:

• Pastry for single-crust pie, around 25 cm;
• 3 tbs of butter;
• 1 brown onion, chopped;
• 1 tsp dry basil;
• 1 tsp dry oregano;
• ¼ tsp of freshly ground black pepper;
• seasoning according to your taste;
• 1/2 teaspoon garlic powder
• 3 cups zucchinis, sliced;
• 2 cups mozzarella cheese; shredded;
• 3 eggs.
  
  
  

Method:

1. Preheat oven to 200°.
2. Line a lightly greased, deep 20 cm fluted quiche dish with pastry, trim the edges. Refrigerate while preparing filling.
3. In a large skillet melt the butter and add in basil, oregano, salt and pepper. Mix in onion and allow to saute for 3-4 minutes – once soft and translucent add in zucchini and allow to soften.
4. Whisk eggs, garlic powder and seasonings until blended.
5. Sprinkle mozzarella over the pastry, follow with the sautéed zucchini, then carefully pour egg mixture over the zucchini.
6. Bake for 35 – 40 minutes or until set.

Enjoy!

---

Root vegetables with black quinoa

You'll need:

• 1 cup black quinoa;
• 1 medium sweet potato, peeled and cubed;
• 2 turnips, peeled and cubed;
• 1 medium beetroot, peeled and cubed;
• 1 small red onion, peeled and chopped;
• ¼ cup dried cranberries;
• ¼ cup pumpkin seeds;
• olive oil;
• seasoning according to your taste;
  

For the dressing:

• 2 teaspoons Dijon mustard;
• ¼ cup apple cider vinegar;
• 2 teaspoons fresh lemon juice;
• 2 tablespoons honey;
• olive oil.

Method:

1. Cook quinoa according instructions.
2. Preheat the oven to 180º.
3. Place veggies in a single layer on a sheet pan. Drizzle with olive oil, salt and pepper. Roast vegetables until tender and golden brown.
4. Dressing: combine all ingredients and shake well.
5. Combine quinoa, veggies, dressing, cranberries and sprinkle with pumpkin seeds.

Enjoy!

---

Raspberry cheesecake

You'll need:

For the crust:

• 1.5 cups Mcvities digestive biscuits crumbs;
• 5 tbs unsalted butter, melted;
• 2 tbs of sugar;
• 1/8 tsp of salt.

For the Filling:

• 4 blocks of cream cheese (250 g each);
• 2 cups sugar;
• 3 tbs of plain flour;
• 4 tsp of vanilla extract;
• 1 tsp of lemon zest;
  6 2 tsp of fresh lemon juice;
• ¼ tsp of salt;
• 6 eggs;
• ½ sour cream;

For decoration:

• 1 cup of fresh raspberries.

Method:

Crust:

1. Preheat oven to 190°.
2. Wrap 25 cm cake spring form in aluminium foil.
3. Combine crumbs, butter, sugar and salt.
4. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
5. Decrease the oven temperature to 160.
6. Boil the water.

Batter:

1. Beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute.
2. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.
3. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.
4. Mix in the sour cream.
5. Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust.
6. Pour the boiling water into the large roasting pan to come about 2.5 cm up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes.
7. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
8. Remove from the springform and place on the plate.
9. Decorate with fresh raspberries.​

Enjoy!

​Hint! I served it with double cream.

---

Pumpkin Ratatouille ​

You'll need:

• 1 tbs of olive oil;
• 2 bay leaves;
• 2 brown onions, chopped;
• 1 clove of garlic, finely sliced;
• 1 chilli, sliced;
• 1 small pumpkin, chopped;
• 2 red capsicums, sliced;
• 2 green capsicums, sliced;
• 500 g tomatoes, chopped;
• 2 zucchinis, chopped;
• 1 tsp of oregano;
• bunch of parsley, thyme, basil, stalks removed and chopped;
• seasoning according to your taste.

Method:

1. Heat the oil in a pot, add onion, chilli, garlic, oregano and bay leaves and sauté for 8 – 10 minutes.
2. Add remaining vegetables with seasoning and sauté for another 20 minutes with a lead on, stirring sometimes.
3. After cooking stir in chopped herbs.

Enjoy!

---

Fish burgers

For 12 – 14 burgers, you'll need:

• 1 kg of fish fillet (I used blue grenadier);
• 100 g of butter;
• 1 egg;
• 1 big brown onion, chopped;
• 1 large carrot, shredded;
• 2 slices of stale bread, crust removed, teared into smaller pieces;
• 200 g of breadcrumbs;
• 1 tbs of olive oil;
• seasoning according to your taste;
• ¼ tsp of paprika.

Method:

1. Heat the oil in the saucepan and fry the onions and carrots for about 10 minutes.
2. Soak bread in milk.
3. Mix onions, butter, carrots, fish, bread, seasoning, egg, paprika and seasoning in food processor.
4. Form the mixture into burgers and roll in breadcrumbs.
5. Fry each side of burger for about 4 minutes.

Enjoy!
​

Cake Prague

You'll need:

For the Cake

• 6 egg whites;
• 6 egg yolks;
• 150 g sugar;
• 115 g flour;
• 25 g cocoa powder;
• 40 g unsalted butter melted.
  
  
  

For the Frosting

• 1 egg yolk;
• 20 g water;
• 120 g sweetened condensed milk;
• 200 g unsalted butter room temperature;
• 10 g cocoa powder;

For chocolate ganache:

• 100 ml of heavy cream;
• 100 g dark chocolate chips.

Method:

1. In a large bowl, whip together 6 egg yolks and half of the sugar until pale yellow and fluffy, about 3 minutes
2. In a separate large bowl, whip 6 egg whites until soft peaks. Continuing to whip (with a mixer) add the remaining sugar, one tablespoon at a time until stiff peaks, about 15 minutes.
3. Carefully fold the egg yolks into the egg whites mixture.
4. Add the mixture of 115 g of sifted flour and 25 g cocoa powder and carefully but thoroughly fold into the egg mixture, being careful not to deflate the batter.
5. Add 40 g melted butter and again carefully fold until thoroughly mixed.
6. Pour the mixture into an 8-inch round baking pan, lined with parchment paper and sprayed with nonstick spray.
7. Bake at 180°C, for 30 minutes. Remove from the oven, let cool for 5 minutes and invert onto a cooling rack. Leave on the cooling rack uncovered for 8 hours.

For the Prague Cake Frosting

1. In a saucepan, mix 1 egg yolk with 20 g of water, then add 120 g condensed milk and mix again. Cook on low heat until the creme thickens (if you dip a wooden spoon and run your finger against the back, you should see a clean streak without the creme running onto it), but not boils. Let mixture cool to room temperature.
2. In a separate bowl, whip 200 g butter with the mixer and whip attachment until white in color and fluffy (about 3-4 minutes). One tablespoon at a time add the anglaise creme (egg yolk and condensed milk mixture) until fully incorporated. Add 10 g cocoa powder and whip again until no streaks show.

Assemble the Prague Cake
​

1. Cut the baked cake into 3 horizontal layers.
2. Layer each cake layer with frosting.
3. Heat 55 g of apricot jam in the microwave, run it through a sieve (removing any solids). Cover the whole cake in jam.
4. Make the Chocolate Ganache: Boil cream in a microwave. Pour over chocolate. Let sit for 2-3 minutes. Mix with a spoon until smooth. Cover the cake with chocolate ganache. Decorate to your liking.

​Enjoy!

---

Green veggies, kimchi and rice

Kimchi is my favourite fermented food as combine it with other dishes, their tastes seem to balance each other out, no matter what dish it is paired with.

​
For this dish you'll need:

• steamed green veggies, I put broccoli and asparagus;
• rice, cooked according instructions;
• chopped spring onion;
• ¼ cup of kimchi;
• 1 tbs of extra virgin olive oil.
  
  
  Method:
  
  
  

1. Mix rice with spring onion.
2. Arrange rice and veggies on a plate;
3. Place kimchi on the top of rice.
4. Drizzle with extra virgin olive oil.
   
   ​Enjoy!
   
   

---

Buckwheat bake

You'll need:

 

• 2 tbs of oil;
• 2 large onions, peeled and chopped;
• 3 medium carrots, finely chopped;
• 2 garlic cloves, sliced;
• ½ tsp cumin seeds;
• ½ tsp mustard seeds;
• ¼ tsp ground cardamom;
• good pinch of black pepper;
• 1 cup of mushrooms, chopped;
• 225 g of buckwheat;
• bunch of nixed herbs, chopped;
• 300 ml of water;
• 2 tbs of soy sauce;

​
Method:

 

1. Heat the oil in the saucepan and fry the onions and carrots for about 7 minutes.
2. Add the garlic, mushrooms, spices and fry for 2 – 3 minutes.
3. Add the buckwheat and water, bring to boil; cover, decrease the heat to minimum and cook for 30 minutes, until all the water has been absorbed.
4. Add soy sauce, stir in herbs.

Enjoy!


Hint! Serve this with a cooked green vegetables such as broccoli or spinach.

---

Turnip and carrot salad 

You'll need:

• about 2 large turnips, shredded;
• 4 medium carrots, shredded;
• handful of calamata olives;
• 2 tbs olive oil;
• 1 tbs apple cider vinegar;
• 1 tbs freshly squeezed lemon;
• salt and freshly ground black pepper.
  
  
  Method:
  
  
  

1. Combine all ingredients in a large bowl.
2. Leave the salad to sit for about 1 hour before serving to let the flavour mix.

​

Enjoy!

---

Julia's easy and pretty cake

You'll need:

• 2 cups of flour, sieved;
• 2 eggs;
• ¾ cup of sugar;
• ½ tsp of bicarbonate soda;
• 2 cups of yoghurt;
• ½ tsp of vanilla.

Method:

1. ​Preheat oven to 160°.
2. Process all ingredients in a food food processor.
3. Pour the mix into a greased form and bake for approximately 1 hour or until cooked when tested.​

Hint! Ice with desired icing.


Enjoy!

---

Roasted vegetables with couscous

You'll need:

• 1 sweet potato, chopped;
• 1 carrot, chopped;
• 2 small beetroots, chopped;
• 1 small pumpkin, skin and seeds removed, chopped;
• 3 tbs olive oil;
• 3 tbs of honey;
• seasoning according to your taste;
• 2 cups of couscous;
• finely grated zest of 1 lemon;
• 2 cups of boiling water;
• mint leaves, chopped;
• ¼ cup of lemon juice;

Method:

1. Preheat oven to 200°. Line a baking tray with baking paper. Place veggies on tray. Drizzle with olive oil, honey and seasoning.
2. Place the vegetables in the oven and roast for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
3. While the vegetables are roasting, cook the couscous.
4. In a large bowl, mix the couscous, lemon zest, salt and boiling water. Allow to stand for about 10 minutes, then fluff up with a fork. 
5. Add the roasted vegetables, mint and lemon juice to the couscous and toss gently to combine.  ​

Enjoy!

---

Vegetarian paella

You'll need:

• ¼ cup olive oil plus more for drizzling;
• 1 tsp saffron treads;
• 1 brown onion, chopped;
• 3 gloves of garlic, finely sliced;
• 1 tsp of paprika;
• ¼ tsp of cayenne pepper;
• 1 cup of Swiss mushrooms, chopped;
• ¼ tsp of dried thyme leaves;
• 2 bay leaves;
• 2 and ½ cups of short grain rice;
• 2 cups of dry wine;
• 2 ¾ cups of vegetable stock;
• 1 tin of tomatoes;
• few artichokes hearts, halved;
• ¼ cups of capers, drained;
• ¼ cup of olives, pitted and halved;
• bunch of fresh parsley, chopped;
• zest and juice of 1 lemon;
• seasoning according to your taste;
  
  ​

Method:

1. Heat oil in a large skillet over medium high heat. Add onion and mushrooms, cook for a few minutes. Add garlic, paprika, cayenne pepper, saffron, seasoning; cook for another 2 minutes.
2. Add artichoke and cook till slightly tender.
3. Add wine and cook until mostly reduced. Stir in rice and cook for 2- 3 minutes.
4. Stir in tomatoes, bay leaves and stock, bring to boil and cook 25 minutes.
5. Meanwhile, combine parsley, olives, lemon and remaining olive oil.
6. Once rice cooked, remove the lid and cook for another 5 minutes; stir in parsley mix and remove bay leaves.
   
   ​
   
   

Enjoy!

---

Julia's Amaranth porridge with wild blueberries

You'll need:

• 1 cup amaranth;
• 2 ½ cups of almond or any other milk;
• 1 tbs of Julia's honey;
• 1 tbs of your favourite warming spices;
• 1 cup of thawed wild blueberries.
  
  
  

Method:

1. Mix together berries and honey, put aside.
2. In a small saucepan mix together amaranth, spices and milk; bring to boil.
3. Reduce the heat to low, cover and simmer for about 25 minutes, stirring frequently.
4. Place half of berries mixture on the bottom of the bowl, put porridge on the top, arrange remaining berries and honey on the top.
   
   
   

Enjoy!


Hint! I serves it with cashews.

---

Broad beans with spinach and capsicum

You'll need:

• 1 tbs of olive oil;
• 1 onion, chopped;
• 2 cloves of garlic, sliced;
• 1 zucchini, peeled;
• 2 medium tomatoes, chopped;
• 1 red capsicum, sliced;
• 1 green capsicum, sliced;
• handful of baby spinach;
• big pinch of cayenne pepper;
• 2 tsp cumin seeds;
• few handfuls of shelled broad beans;
• seasoning according to your taste.
  
  
  

Method:

1. Heat oil in a pan over medium heat. Add onion and garlic and cook a few minutes;
2. Add capsicums, tomatoes together with cumin seeds, cayenne pepper and seasoning and cook until veggies soften a little.
3. Add zucchini, cover with a lid and cook for another 5 minutes.
4. Then add spinach and broad beans and cook 2 minutes.

Enjoy!


Hint! Serve with crusty bread.

​

---

Velvet Crepes Recipe

You'll need:
​

• 1.5 cups of flour, sieved;
• 3 cups of milk;
• 3 eggs;
• pinch of salt;
• 3 tbs of sugar;
• 3 tbs of oil;
• 2 tbs of butter.

Method:

1. Beat together eggs, salt and sugar.
2. Add 1 cup of milk, stir.
3. Gradually add in the flour, stirring to combine.
4. Add remaining milk, mix thoroughly.
5. Add oil, beat batter again.
6. Heat a frying pan over medium high heat and melt butter.
7. Pour butter into the pan, using approximately 3 – 4 tbs.
8. Tilt pan so butter cover base in a thin film.
9. Brown on both sides.

Enjoy!


Hint! I served it with home made raspberries jam, cream and coffee.

---

Julia's roasted capsicums

Ingredients:

- 4 medium or large red capsicums;
- 2 tablespoons extra virgin olive oil; 
- 1 tablespoon apple cider vinegar;
- 1 or 2 cloves of crushed fresh garlic;
- seasoning according to your taste.


Method:

- Set oven to 210 degrees Celsius and preheat.
- Line a baking tray with foil and place the capsicums in oven. Take care to not pierce them as the juice created during roasting is part of the recipe.
- After 20 minutes, remove tray from oven and rotate the capsicums, return to oven.
- In a bowl, mix the garlic, extra virgin olive oil, vinegar and salt together then set  bowl aside.
- Monitor the capsicum. After 40 minutes they should be blistered all over and the skin is black in parts. If capsicums are large, they may require longer roasting.
- Once roasted thoroughly, remove from oven and cool. 
- Gently remove the first capsicum taking care not to remove the stalk. 
- Place inside a deep bowl, remove the stalk allowing the juice to run into the bowl. Try to remove the stalk with all the seed intact if possible.
- Begin peeling the skin and remove all seed. If too much seed, gently rinse to remove and place the seedless portions to a clean deep bowl.
- Repeat process for the remaining capsicums by breaking them in the first bowl collecting the juice, eventually transferring all cleaned portions to the clean bowl. Once all pieces are cleaned and placed in clean bowl, remove any water by tipping out without any of the pieces slipping through.
- Strain the capsicum juice from the first bowl into the second bowl through a strainer with the cleaned pieces.
- Once all the capsicum pieces have been cleaned and peeled, pour the marinade set aside earlier and mix through the capsicums until all the ingredients have been thoroughly mixed.


Enjoy!

---

Dried fruits bars

You'll need:

• handful of dried apricots;
• handful of pitted dates;
• handful of dry figs;
• handful of sultanas;
• ¼ cup of veggie juice;
• ½ cup of almond meal (optional);
• ½ cup of desiccated coconut.

Method:

1. Process all ingredients, except coconut, in a food processor until smooth.
2. Shape it into a rolls.
3. Sprinkle with coconut flakes.
   
   Enjoy!

---

Chickpeas and mushrooms ragout

You'll need:

• 200 g of chickpeas;
• 200 g of mushrooms;
• 1 carrot, chopped;
• 1 onion, chopped;
• ½ cabbage shredded;
• 2 clove of garlic sliced;
• 1 tbs of tomato paste;
• 1 tbs of curry;
• 1 tbs of olive oil;
• 1 cup of water;
• seasoning according to your taste;
• few sprigs of parsley, dill and spring onion, chopped.

Method:

1. Cook chickpeas according instructions.
2. Heat oil in a pan over medium heat. Add onion and garlic and cook a few minutes; add curry, stir.
3. Add carrots, mushrooms, cabbage and tomato paste, stir, add water. Cook for about 12 – 15 minutes.
4. Add chickpeas and fresh herbs.
5. Season according to your taste.
   
   

Enjoy!​

---

Kefir and wild blueberry soup

You'll need:

• 1 cup of wild blueberries, defrosted.
• 1 cup of kefir;
• 2 tbs of honey;
• 3 – 5 tbs of ricotta;
• mint for decoration.

Method:

1. Mix kefir, honey, ricotta and half of wild blueberries in food pricessor.
2. Add remaining berries.
3. Decorate with mint.

Enjoy!

---

Julia's Sunday's lazy breakfast

You'll need:

• 1 slice of fruit loaf, toasted;
• 1 banana, mashed;
• few tbs of your favourite yogurt;
• 1 tbs of honey;
• 1 tbs of goji berry;
• 1 tbs of quinoa flakes.

Method:

1. Spread mashed banana on the top of toast.
2. Place yogurt on the top of banana.
3. Sprinkle with goji berry and quinoa flakes.
4. Drizzle with honey.

Enjoy!

​
Hint! Love it with strong coffee.

---

Julia's zucchinis, Korean style

You'll need:


Sauce:

• 2 cloves of garlic, crushed;
• 2 tbs of apple cider vinegar;
• ½ (or less, according to your taste) ground chilli;
• 1 tbs of soy sauce;
• 2 tsp of honey.

Salad:

• 50 ml of oil;
• 1 carrot, shredded;
• 500 g zucchinis, sliced;
• 2 tbs sesame seeds;
• salt;
• bunch of spring onions and parsley.

Method:

1. Prepare sauce: place all ingredients in a jar and shake well; put aside.
2. Put carrots and zucchinies in two separate dishes. Add few pinches of salt to carrots and 1 tsp of salt to zucchinies, mix well, put aside for about 30 minutes till veggies release juice.
3. Rinse veggies under running water and gently squeeze to get rid of excess of water.
4. Mix veggies and sauce.
5. In a pan with thick bottom, heat the oil in a high heat till it starts smoking slightly, decrease heat to low.
6. Add sesame seeds and cook for 30 – 40 seconds till golden brown. Pour it over salad and mix.
7. Mix with chopped herbs.

Enjoy!


Hint! This dish tastes the best next day; keep it refrigerated. 

---

French green beans salad

You'll need:


Salad:

• few handful of green beans, trimmed, cut into 3 – 4 cm pieces;
• 2 tbs of roasted sliced almonds.

French dressing:

• ½ shallot, finely chopped;
• 1 tbs white or red wine vinegar;
• 1 tsp Dijon mustard;
• 2 tbs olive oil;
• salt and pepper.

Method:

1. ​Prepare dressing: place ingredients in a jar and shake well. Let rest for 5 minutes. You can make a bigger quantity and keep in the fridge for up to 2 weeks.
2. Steam beans for around 5 minutes.
3. Arrange beans on a plate.
4. Drizzle over with dressing.
5. Sprinkle with sliced almonds.

Enjoy!


Hint! Love it with crunchy crusty bread.

---

Uzbek's Lamb Pilauh

You'll need:

• 300 ml cooking oil;
• 800 g brown onions, chopped;
• 800 g carrots, sliced;
• 800 g long grain rice;
• 800 g lamb shoulder, chopped;
• 3 garlic;
• 2 tsp of cumin;
• 1 tsp of coriander seeds;
• 1 tsp of freshly ground black pepper;
• salt according to your taste;
• 1 L of water.

Method:

1. In a deep pot, heat the oil and add onions, fry, stirring often, till evenly brown.
2. Add carrots and cook for another 10 minutes;
3. Place meat, mix with other ingredients and cook for another 10 minutes.
4. Pour water, add more if necessary as it should cover meat and veggies; add spices.
5. Place garlic in the centre of the pot and cook for around 1 – 1.5 hours.
6. Remove garlic and add rice, ensure that there is enough water.
7. Place lid on the top when rice is half cooked and continue to cook for another 20 minutes.
8. Mix thoroughly and allow to rest for 10 minutes.

Enjoy!


Hint! Uzbek's pilauh usually served with a lot fresh veggies: tomatoes, capsicums, cucumbers.
​

---

Julia's easy mushrooms soup

You'll need:

• 1 tbs olive oil;
• 3 cups of vegetable stock;
• 1 onion; chopped;
• 1 shallot, chopped;
• 2 – 3 cups of sliced mushrooms.
• 2 cloves of garlic, sliced;
• 1 carrots, chopped;
• 2 – 3 potatoes, chopped;
• seasoning according to your taste;
• bunch of herbs, chopped;
• few sprigs of thyme for garnishing;
• few spoons of sour cream.

Method:

1. Heat oil in a soup pot in a medium heat.
2. Add onion, shallot, garlic, carrot, mushrooms; cook, stirring often for about 10 – 15 minutes.
3. Pour stock, bring to boil.
4. Add potatoes and cook till ready.
5. ​Add herbs.
   
6. Season according to your taste.
7. Garnish with thyme and sour cream.

Enjoy!


Hint! Serve with crusty bread.

---

Perfect combination pizza: mushrooms and green capsicum

You'll need:

• 1 tbs olive oil;
• 1 onion; chopped;
• 1 clove of garlic, sliced;
• 1 green capsicum, thinly sliced;
• 300 g mushrooms, sliced;
• ½ tsp dried oregano;
• pinch of nutmeg;
• salt and freshly ground black pepper;
• 1 pizza base;
• ¼ tomato sauce;
• 1 cup of shredded mozzarella cheese.

Method:

1. ​Preheat the oven to 200°.
2. Heat the oil in a pan over low to moderate heat.
3. Sweat onions, garlic and oregano for a a couple of minutes.
4. Add capsicum, mushrooms, oregano, nutmeg and seasoning and saute for 5 – 7 minutes.
5. In a bowl combine mozzarella with capsicum mixture.
6. Place pizza base on a pizza pan.
7. Spread tomato sauce over pizza base, then top with mozzarella and mushroom mixture.
8. Bake for around 10 – 15 minutes.

Enjoy!

​

---

Pie with pears

You'll need:

 

• 1 tbs of butter for greasing a form;
• 3 eggs;
• 1 cup of flour;
• ½ cup of sugar;
• ½ tsp of salt;
• ¼ tsp of nutmeg;
• ½ tsp of cinnamon;
• 4 pears, peeled and sliced.

Method:

 

1. Preheat the oven to 180°.
2. Arrange pears slices in layers in the greased pan.
3. Whip eggs with sugar.
4. Add to egg's mixture flour, salt, nutmeg and cinnamon; whip again.
5. Pour batter over pears.
6. Place into the oven for 30 – 40 min.

Enjoy!

 

---

Julia's steamed spinach and broccoli with pasta

You'll need:

• bowl of pasta, prepared according instructions;
• 1 head of broccoli, broken into florets;
• 1 cup of baby spinach;
• juice of half lemon;
• shredded Parmesan cheese;
• 2 tbs of tomato sauce;
• 1 tbs of olive oil;
• seasoning according to your taste.

Method:

1. Steam broccoli ans spinach for around 2 minutes;
2. Arrange pasta on a plate, place broccoli and spinach on the top; drizzle over with lemon juice, tomato paste and olive oil.
3. Sprinkle over with Parmesan.

Enjoy!

---

Julia's lasagna with silverbeet

You'll need:


For tomato sauce:

• 1 tbs of olive oil;
  
• 1 big brown onion, chopped;
  
• 3 cloves of garlic;
  
• around 500 g of tomatoes, chopped;
  
• 2 big red capsicums, sliced;
  
• pinch of nutmeg;
  
• pinch of oregano;
  
• seasoning according to your taste.
  

For lasagna:

• 1 tbs of olive oil.
  
• 4 – 5 sheets of lasagna;
  
• 1 bunch of silverbeet, steamed and chopped;
  
• 3 ½ cups of shredded mozzarella cheese.
  
  
  

Method:

1. Preheat oven to 180°.
   
2. To make the sauce, heat oil in a saucepan. Add onion and garlic, cook until soft. Add capsicum, tomatoes, nutmeg, oregano and seasoning, simmer for about 20 minutes, stirring occasionally.
   
3. To assemble the lasagna, lightly oiled baking dish. Alternate layers of lasagna, sauce, silverbeet and mozzarella.
   
4. Bake to 30 – 40 min.
   

Enjoy!

---

Julia's stir fry with spicy sauce

You'll need:


For spicy sauce:

• juice of 1 small lime;
• 1 tbs of soy sauce;
• 1 small knob of ginger, shredded;
• 1 tbs of sesame oil;
• 2 tbs of corn flour;
• ¼ cup of water.

For stir fry:

• 1 tbs of oil;
• 1 onion, chopped;
• 1 carrot, sliced;
• handful of green beans, chopped;
• 1 green capsicum, sliced;
• 1 yellow pepper, sliced;
• 1 broccoli, broken into florets;
• 1 zucchini, chopped.
  

Method:

1. Mix sauce ingredients in a small jar, shake well, put aside.
2. Heat oil in a large wok over high to medium heat.
3. Add onion and cook for around 1 minute.
4. Add the remaining veggies, pour sauce over and cook for 4 – 5 minutes, stirring constantly.

Enjoy!

---

Julia's rainbow chard with avocado

​You'll need:

• 1 bunch of rainbow chard;
• juice of ¼ of lime;
• 1 tbs olive oil;
• 1 avocado sliced;
• 1 clove of garlic, finely sliced;
• seasoning according to your taste.
  

Method:

1. Steam rainbow chard for about 5 minutes, set aside to cool down, chop it.
2. Mix chard with olive oil and garlic, drizzle over with lime juice.
3. Arrange avocado on the top of chard;
4. Season according to your taste.

Enjoy!

---

Stir fry wom boc 

You'll need:

• 1 tbs vegetable oil;
• 1 small knob of ginger shredded;
• 1 small wom bok, shredded;
• 1 red capsicum, sliced;
• 1 tbs soy sauce;
• 1 shallot, sliced;
• handful of roasted cashews.
  
  

Method:

1. Heat a wok over high heat.
2. Add oil and ginger. Cook for 30 seconds.
3. Add cabbage and soy sauce; cook for few minutes or until wilted.
4. Stir in shallots and capsicum.
5. Sprinkle with cashews.

Enjoy!

---

Julia's weight loss vegetable soup

You'll need:

• 2 tbs of oil;
• 1 l of water;
• 1 small cabbage, chopped;
• 3 potatoes, cubed;
• 1 carrot, finely chopped;
• 1 big onion, chopped;
• 2 tomatoes, chopped;
• 1 root of parsley, shredded;
• seasoning according to your taste;
• few sprigs of parsley, chopped.

Method:

1. Heat oil in a pan. Add onion, carrots and parsley's root. Cook for a few minutes in a low to medium heat.
2. Bring water to boil.
3. Add potatoes, cabbage, onions, parsley's root and tomatoes. Cook for 15 – 20 minutes.
4. Add salt and pepper according to your taste.
5. Sprinkle with chopped parsley.

Enjoy!

---

Julia's rainbow salad

You'll need:

• 1 bunch of rainbow chard;
• juice of half of lemon;
• 1 tbs olive oil;
• seasoning according to your taste.
  

​
Method:

1. Steam rainbow chard for about 5 minutes, set aside to cool down.
2. Chop chard, mix with olive oil, drizzle over with lemon juice.
3. Season according to your taste.

Enjoy! 

---

Vegan dumplings with seasonal pumpkin

You'll need:

• around 30 wonton wrappers;
• ½ pumpkin, skin removed and chopped;
• ¼ tsp of nutmeg;
• seasoning according to your taste;
• 1 shallot, chopped;
• 1 small knob of ginger sliced;
  
  
  

Method:

1. Steam pumpkin and ginger till soft. The pumpkin should be just soft enough so you can break it down with a fork.
2. Mash pumpkin and ginger.
3. Mix pumpkin with seasoning, nutmeg and shallot.
4. Drop a teaspoon of pumpkin onto the centre of wonton wrapper.
5. Wet the finger and dub it around the edge of wonton. Press down to seal.
6. Steam dumplings for 5 minutes.

​

Enjoy!

---

Julia's stir fry seafood

You'll need:

• ¼ cup vegetable oil;
• 2 – 3 large onions, chopped;
• 4 garlic cloves, crushed;
• 2 big red capsicums, sliced;
• 2 tomatoes, sliced;
• ½ cup of boiling water;
• 600 g of marinara mix;
• 300 g of medium king prawns, peeled, de-veined;
• 1 bunch of coriander, chopped;
• 1 ts of paprika;
• seasoning according to your taste;
• 1 ½ tbs of soy sauce;

Method:

1. Heat a wok over high heat;
2. Add oil and then stir fry onions and garlic, till golden.
3. Add remaining vegetables, water, paprika, seasoning and cook till veggies soft.
4. Add seafood and cook for 2 – 3 minutes.
5. Drizzle over soy sauce.
6. Sprinkle over with coriander.

I served it with rice.


Enjoy!

---

Cauliflower Tempura

You'll need:

• oil for deep frying;
• 1 head of small cauliflower, cut into florets;
• 1.5 cup of bread crumbs;
• 2 large egg yolks;
• 500 ml icy cold water;
• seasoning according to your taste;
• ½ tsp of ground cumin.
  
  
  

Method:

1. Steam cauliflower for a few minutes.
2. Whisk together egg yolks and water.
3. In a large bowl mix combine bread crumbs, seasoning and cumin.
4. Add egg's mixture to the flour mixture and combine. Batter will be lumpy.
5. Heat oil in a deep fryer.
6. Coat cauliflower florets in the batter and deep fry till golden brown in colour.
   
   
   

I served it with Greek yogurt.


Enjoy!

---

Lamb Mansaf

You'll need:

• 2 tbs olive oil;
• 1 onion, chopped;
• 3 cloves of garlic, sliced;
• 700 g lamb, chopped;
• ¼ cup of tomato puree;
• 4 cups of Greek yogurt;
• 2 cups of rice;
• pinch of saffron.

For garnishing:

• ½ cup of silvered almonds;
• parsley, chopped;
• khubz, Arabic pita bread.

Spice mix:

• 1 ½ tablespoons ground cumin;
• 1 teaspoon ground cardamom;
• 1 teaspoon black peppercorns;
• ½ ground cinnamon;
• ½ teaspoon ground cloves;
• 1 teaspoon ground coriander.

Method:

1. Heat oil in a pan over medium high heat. Add onion and garlic and saute until transparent. Add spices and cook for another 30 seconds.
2. Stir in lamb and sear it till it begin to brown.
3. Cover meat with water and tomato pure, season according to your taste. Simmer uncovered for about 40 minutes.
4. Strain the liquid from the lamb. Reserve the half. Add the other half back to the lamb mixture and continue to cook for another 30 minutes, till the lamb starts to fall apart.
5. Meantime prepare yogurt: place yogurt and reserved broth in a pot and bring to boil over low heat. Simmer for five minutes. Pour over meat, stir it through and cook for another five minutes.
6. Cook rice according instructions, add crushed saffron into it, while cooking.
7. Serving: split khubz open and arrange overlapping on a big plate. Arrange rice first, then meat on the top, scatter over nuts and parsley.
   ​

Enjoy!

---

Julia's Bright Stir Fry with Immunity Spice Mixture

You'll need:

Immunity Spice Mixture:

• 6 parts turmeric;
• 3 parts ground cumin;
• 3 parts ground coriander;
• 6 parts ground fennel;
• 1 part powdered, dry ginger;
• ¼ part ground cinnamon.

Stir fry:

• 2 tbs of olive oil;
• 1 big brown onion, chopped;
• 2 clove of garlic;
• 1 tbs of flour;
• 3 medium zucchinis, sliced;
• 1 carrot, chopped;
• 2 big tomatoes, chopped;
• 1 tbs of Immunity Spice Mixture;
• Bunch of mixed herbs;
• Seasoning according to your taste.

Method:

1. Heat 1 tbs of oil in a pan; medium heat; put onions, cook 2 – 3 minutes.
2. Add zucchinis, carrots and spices, cook for 5 – 6 minutes, stirring occasionally.
3. Add tomatoes, garlic and herbs decrease heat to low and cook for another 5 minutes.

Enjoy!

Hint! I served it with spaghetti.
​

---

Julia's cream pudding with pears and bananas

You'll need:

• 1 egg;
• 2 ripe bananas;
• 2 ripe pears;
• 100 ml of milk;
• 1 tbs of flour;
• black chocolate, crumbled;
• mint or basil for garnishing.

Method:

1. Prepare bain marie.
2. Whisk the egg. Add flour, stir.
3. Pour the milk, mix it until it dissolves.
4. Place the mixture on a bain marie and stir constantly till it gets thick; put aside to cool it down.
5. In the meantime prepare the fruits: mash them in a food processor. Leave some fruit slices for garnishing.
6. Mix fruits with egg mixture.
7. Decorate with mint, fruits and chocolate.

Enjoy!

---

Julia's Vegan Pumpkin Ragu

You'll need:

• 1 tbs of olive oil;
• 3 big onions, chopped;
• 4 cloves of garlic, sliced;
• 1 small pumpkin, or half big, chopped, I used Jap;
• 4 – 5 red capsicums, sliced;
• 1 tin of tomatoes;
• bunch of herbs, chopped;
• ¼ cup of water;
• seasoning according your taste;
• your favourite spices, I used: paprika, sweet paprika, cayenne chilli, turmeric, cardamom, cumin;

Method:

1. Heat 1 tbs of oil over medium heat.
2. Add onion and garlic, cook for about 5 minutes.
3. Add remaining ingredients, stir and cook till ready.

Hint! I served it on a bed of black quinoa and stirred in rocket and spinach.


Enjoy!

---

Julia's Black Rice and Pumpkin salad 

You'll need:


For Dressing:

• 2 teaspoons apple cider vinegar;
• 2 tablespoons extra-virgin olive oil;
• ¼ teaspoon ground cumin;
• ¼ teaspoon ground coriander;
• pinch of cinnamon;
• sea salt and freshly ground black pepper.

For the rice:

• 1 tbs olive oil;
• 1 brown onion, chopped;
• 1.5 cup cooked black and brown rice;
• 1/5 tsp ground ginger;
• ½ tsp chilli flakes;
• ½ tsp of cinnamon;
• ground chilli.
  
  
  

For the pumpkin:

• around 800 g of grey pumpkin;
• 3 tbs of olive oil;
• 3 tbs of Julia's honey;
• 3 tbs balsamic vinegar.

Method:

1. Prepare the dressing: place all ingredients in a jar and shake.
2. Preheat oven to 180°.
3. Heat oil in a pan and sweat onion for a few minutes.
4. Add spices and cook for about 40 seconds.
5. Add rice and stir. Put aside.
6. Put the pumpkin in a roasting tray. Mix the oil, honey and vinegar together and drizzle over the pumpkin. Roast till caramelised.
7. Mix kale, pumpkin, dressing and rice in a bow.
   
   
   

Enjoy!

---

Julia's Vegan Stroganoff 

You'll need:

• 2 tbs of olive oil;
• 1 big brown onion, chopped;
• 1 tbs of flour;
• 400 g of mushrooms, chopped;
• 1 cup of frozen peas;
• some water;
• seasoning according to your taste.

Method:

1. Heat 1 tbs of oil in a pan; put onions, cook 2 – 3 minutes.
2. Add mushrooms, cook for another 3 minutes; dust with the flour.
3. Stir in peas and herbs, cook for another minute.
4. Add some water.
5. Season according to your taste.
6. Serve with herbs.

Enjoy!

---

 Red cabbage stack

 You'll need:


- ¼ of red cabbage, shredded;
- ¼ of red onion chopped,;
- kiwi, skin removed, thinly sliced;
- ½ green capsicum , sliced;
- ¼ tsp fresh thyme, chopped;
- parsley, for garnishing;
- salt and pepper, for seasoning;
- few rice cakes.


For dressing:

• 1 tsp of honey;
  
• 2 tbs of olive oil;
  
• 1 tbs of balsamic vinegar;
  
• pinch of freshly ground black pepper.
  
  
  

Method:

1. Combine dressing ingredients in the jar with the lid, shake well and put aside for 10 minutes.
   
2. Meantime, mix cabbage with salt, pepper and thyme.
   
3. Arrange the salad on the top of the rice cake: first, put cabbage, then kiwi and capsicum and red onion on the top.
   
4. Sprinkle with dressing and arrange parsley in the top.
   
   
   

---

Julia's soup with saffron milk cups mushrooms

You'll need:

• vegetable stock, 2.5 L;
• ½ cup of pearl barley;
• 1 tbs of olive oil;
• 1 onion, chopped;
• 3 cloves of garlic, sliced;
• 1 carrot, chopped;
• ¼ tsp of dry oregano;
• 3 medium potatoes, chopped;
• 2 cups of saffron milk cups mushrooms, chopped;
• bunch of silverbeat, chopped;
• bunch of herbs: parsley, dill, spring onion, chopped;
• seasoning according to your taste.

Method:

1. Bring stock to boil; add barley and cook according instructions.
2. Meantime, heat 1 tbs of oil in a pan; add onions, garlic, cook 2 – 3 minutes; add carrots and cook for another 5 minutes. Put aside.
3. Add potatoes, mushrooms and oregano together with onion mixture to the soup and cook for another 12 – 15 minutes.
4. Add silverbeet; cook for a another few minutes.
5. Season according to your taste.
6. Serve with herbs.

Enjoy! 

---

​Julia's Mushroom Quesadilla

You'll need:

• 2 tbs of olive oil;
• 2 tomatoes, chopped;
• 300 g of mushrooms, chopped;
• 1 glove of garlic, sliced;
• seasoning, according to your taste;
• 4 – 8 tortillas;
• cheese: cheddar or gouda, shredded;
• few sprigs of coriander, chopped;
• few sprigs of spring onion, chopped.

Method:

1. Heat 1 tbs of oil over medium heat.
2. Add mushrooms and garlic, cook for 5 minutes, stirring constantly.
3. Add tomatoes, seasoning and cook for another 2 – 3 minutes.
4. Remove mushroom mix into a plate.
5. Wipe the skillet and add oil; heat.
6. Place cheese on the half of each tortilla, top with some mushroom mix and the sprinkle with cheese; add some chopped herbs. Fold other half of the tortilla over the filling.
7. Fry quesadillas 1 – 2 minutes each side.

Enjoy!

---

Julia's exotic fruits salad ​

You'll need:

• 1 dragon fruit, cut in half, flesh scooped out and chopped;
• 1 peach, chopped;
• 1 plum, chopped;
• 1 nectarine, chopped;
• 1 passion fruit;
• mint leaves;

Method:

1. Mix all chopped fruits in a bowl.
2. Place them inside dragon fruits.
3. Drizzle over with passion fruit.
4. Decorate with mint leaves.
   
   
   

Enjoy!

---

Julia's eggplant soup with tomatoes

​You'll need:

• vegetable stock, 2.5 L;
• 2 tbs of olive oil;
• 1 onion, chopped;
• 3 cloves of garlic, sliced;
• 2 medium eggplants, chopped;
• 2 – 3 tomatoes, skin removed, chopped;
• ¼ tsp of paprika;
• ½ tsp of oregano;
• seasoning according to your taste;
• bunch of fresh herbs, chopped.

Method:

1. Bring stock to boil.
2. Meantime, heat 1 tbs of oil in a pan; add eggplants and cook for a few minutes. Put aside.
3. In a another pan heat 1 tbs of oil and cook onion and garlic for a few minutes, add tomatoes, paprika, oregano and sweat for a few minutes.
4. Add eggplants and onion mixture to stock together with seasoning and simmer for a few minutes.
5. Serve with herbs.

Enjoy!

---

Julia's Crispy Tofu

You'll need:

• 2 tbs of olive oil;
• 1 block of extra firm tofu;
• 1 tbs of curry;
• ¼ tsp of chilli flakes;
• 1 tbs of soy or tamari sauce.
  
  
  ​ Method:

1. Preheat oven to 180º.
2. Wrap tofu in a few layers of absorbent towels, place something heavy on the top of it, leave for 30 minutes at least. Remember: water is a main enemy of crispiness!
3. Slice tofu into even pieces.
4. Unwrap tofu and mix with seasoning and oil.
5. Transfer the cubes into baking sheet, leaving space between each other.
6. Cook for 20 – 30 minutes.

---

Julia's summer zoodles soup with rosemary

You'll need:

• vegetable stock, 2.5 L
• 3 medium zucchinis, cut into “noodles” using a spiral slicer or vegetable peeler;
• “eye bird” chillies;
• few sprigs of rosemary;
• few sprigs of spring onions, chopped;
• 1 lemon;
• ​seasoning according to your taste;
  
• bunch of fresh herbs, chopped.

Method:

1. Bring stock to boil, add zucchinis and cook for 3 minutes.
2. Add herbs, chilli, good squeeze of lemon.
3. Serve with herbs and spring onions.

Enjoy!

---

Julia's cucumbers and melon smoothie

You'll need:
​

• 3 cucumbers;
• 200 g of rockmelon;
• 1 salad;
• 1 tbs of olive oil;
• 1 tbs of Julia's honey;
• zest of 1 orange;
• 1 tsp of goji berries for decoration.

Method:

1. Place 1 cucumber, rockmelon, ¾ of salad and honey into food processor; mix.
2. Spoon out cucumber's flesh, cut the bottom, making it look like a cup.
3. Fill cucumbers with smoothie, arrange on a remaining salad leafs, sprinkle with orange zest and goji berries.

Enjoy!

---

Julia's Spicy Rice Pulao 

You'll need:

• 2 tbs of olive oil;
• 2 cups of rice;
• 3 – 4 cups of vegetable stock;
• 1 brown onion, chopped,
• few cloves of garlic, sliced;
• 2 cups of baby spinach;
• 2 tomatoes, chopped;
• 1 carrots, grated;
• 1 green chilli, sliced;
• 2 tbs tomato paste;
• 1 tsp garam masala;
• ¼ tsp of paprika;
• ¼ tsp black pepper;
• ½ tsp turmeric;
• 1 tsp ground coriander;
• 1 cup of yogurt;
• salt according to your taste (I didn’t use any as all those spices bring up a lot of flavour already).
  
  
  

Method:

1. Place rice and stock to the rice cooker and let it soak.
2. Meantime, prepare veggies.
3. Saute onions, chilli and garlic together with spices for a few minutes.
4. Add vegetables and cook for another few minutes.
5. Add yogurt and cook for 2 – 3 minutes.
6. Mix vegetables with rice and cook till timer goes off.

Enjoy!

---

Julia's eggs with spinach

You'll need:

• 2 tbs of rice bran oil;
• 500 g of baby spinach;
• ½ cup of almond milk;
• ¼ tsp of ground nutmeg;
• 1 tbs of chickpeas flour;
• 2 gloves of garlic, sliced;
• eggs – 1 for each person.

Method:

1. Place spinach in a boiling, slightly salted water and cook for about 5 minutes.
2. In a separate pan fry eggs.
3. After boiling, pour the contents of the pot into a colander to drain. Squeeze the excess of water.
4. Heat oil over medium heat, add garlic, flour and nutmeg; cook stirring constantly for a three minutes.
5. Add spinach and half of milk, cook for a few minutes, adding more milk if necessary for desired consistency.
6. Place spinach on a plate, top with egg/eggs

Hint! I decorated this dish nasturtium flowers, their mustardy taste compliments spinach.


Enjoy!

---

Julia's spinach sauce with fried eggs

You'll need:

• 2 tbs of rice bran oil;
• 6 cups of baby spinach;
• 1 bunch of parsley, chopped;
• 1 bunch of mint, chopped;
• 1 bunch of dill, chopped;
• 1 bunch of coriander, chopped;
• 1 cup of Pinto beans, cooked according instructions;
• 1 tsp of ground turmeric;
• 2 gloves of garlic, sliced;
• 1 tsp of dried mint;
• 2 tbs of rice flour;
• 1 tbs of tomato paste;
• 2 Julia's eggs.

Method:

1. Get your frying pan into medium to low heat and add 1 tbs of oil.
2. Add beans, spinach and herbs, cook for 5 minutes, add tomato paste and cook for another few minutes.
3. In a separate pan add remaining oil and cook garlic, mint and turmeric for about 2 minutes.
4. Add garlic to spinach mixture and cook for another few minutes.
5. Mix rice flour with a small amount of water, add to the spinach and mix continuously for a few minutes.
6. Fry eggs.
7. Place chopped eggs to spinach sauce.
8. Serve with long - grain rice.

Enjoy!

---

Julia's orange and blueberries souffle

You'll need:

• 1 punnet of blueberries;
• 2 tbsp of Julia's honey;
• 40 g of flour;
• 3 eggs whites;
• 10 g of butter, melted;
• 5 oranges;
• ¼ tsp of ground cinnamon;
• ¼ tsp of ground clove.

Method:

1. Squeeze juice from one orange.
2. Cut the tops from other oranges and remove pulp; squeeze the juice from pulps and add to first orange juice.
3. Mix hot melted butter with flour.
4. Add juice and honey to butter mix; put on a low heat and stir constantly till all lumps dissolve.
5. Beat egg's whites until soft picks form; add to orange mix.
6. Stir in half of the punnet of blueberries.
7. Fill orange's forms with mixture, wrap into aluminium foil and steam for 25 minutes.
8. Place the remaining blueberries on the top of souffle.

---

Julia's raspberries stuffed with white chocolate

You'll need:

• 75 g of white chocolate, melted;
• 200 g of dark chocolate, melted;
• ¼ cup of cream;
• 200 g of raspberries;
• edible flowers.

​Method:

1. Fill a piping bag with white chocolate and fill raspberries.
2. Mix dark chocolate and cream.
3. Fill the forms (any) with dark chocolate mixture.
4. Place raspberries and dark chocolate in the fridge for a couple of hours.
5. Gently pull chocolate baskets from the forms.
6. Arrange raspberries on the top and decorate with edible flowers.
   
   
   
   

Enjoy!

---

Julia's Cauli and Corn fritters

You'll need:

• 1 head of cauli, cut into florets and steamed;
• 2 knob of corns;
• ½ cup of grated mozzarella cheese;
• 1 cup of whole wheat flour;
• ½ tsp of chilli powder;
• 4 eggs;
• ½ tsp of cayenne pepper;
• bunch of coriander, chopped;
• bunch of parsley, chopped;
• half of brown onion, chopped;
• ½ tsp of paprika;
• 2 tbs of olive oil.

.

Method:

1. Heat oil in the pan.
2. Add all ingredients into a big bowl and mix thoroughly.
3. Drop a spoonful of batter into a pan and cook each side till golden brown.

Enjoy!

---

Julia's Desiree Potatoes with Spicy Sauce

You'll need:

• 500 g of small Desiree potatoes, cooked in slightly salted water.
• 2 red chillies, chopped;
• 1.5 tsp of cumin seeds;
• 1 tbs of of ground coriander;
• 4 gloves of garlic, sliced;
• 4 tbs of olive oil;
• 1 tbs of lime juice;
• ½ cup of water;
• 2 tbs of tomato paste;
• 1 bunch of basil, chopped;
• 1 tbs of Julia's raw honey.
  
  
  

Method:

1. Heat oil in the pan.
2. Place chilli, cumin, coriander, garlic, lime, tomato paste, basil and honey in a pan a and cook on medium to low heat for about 5 minutes, stirring constantly
3. Add water and mix well.
4. Put potatoes into the pan and cook for 5 minutes.

​
Enjoy!

---

Julia's squash spaghetti with garlic sauce

You'll need:

• 1 squash spaghetti, skin removed and cut into a big chunks;
• 1 brown onion;
• 1 whole garlic;
• knob of butter, melted;
• 1 tbs of apple vinegar.
  
  
  

Method:


1. Preheat oven to 160°.
2. Place garlic, onion and squash into oven and cook till ready.
3. Remove veggies from oven, arrange squash on a plate.
4. Chop onion and garlic and mix with butter, add vinegar. Drizzle over squash



Enjoy!

---

Julia's Chocolate Baskets With Peaches

You'll need:

• 100 g of biscuits;
• 30 g of butter;
• 40 g of dark chocolate, softened in bain marie;
• 3 peaches, sliced;
• 2 tbs of shredded coconut.

Method:

1. Process in the blender biscuits, chocolate and butter;
2. Fill the forms (silicone ones are preferable) with the mix.
3. Place in the fridge for a couple of hours.
4. Gently pull chocolate baskets from the forms.
5. Arrange peaches on the top and sprinkle with shredded chocolate.
   
   
   

Enjoy!
​

---

Julia's soup with young garlic

You'll need:

• vegetable stock, 2.5 L
• 4 potatoes, peeled and chopped;
• 1 brown onion, chopped;
• 4 – 5 globes fresh, Julia's young garlic, chopped;
• 1 egg, whisked;
• 50 g shredded Parmesan;
• 3 – 4 slices of bread;
• few sprigs of basil and thyme;
• 1 tbs of olive oil;
• bunch of fresh herbs.

Method:

1. Heat oil in pan, add onions and cook for a few minutes.
2. Bring stock to boil, add potatoes and cook till almost ready.
3. Meantime prepare croutons: cut bread into even squares and place in warm oven for 10 minutes.
4. Add to the soup onions, thyme, basil and garlic, season according to your taste.
5. Add egg to the soup.
6. Cook for another 2 minutes.
7. Serve with croutons, cheese and herbs.

Enjoy!

---

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:
​​

• 130 g of oats;
• 300 ml of water;
• almond milk 300 ml;
• 4 dry apricots, chopped;
• 2 prunes, chopped, pits removed;
• handful of sultanas, and goji berries.
• Julia's raw honey.

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:

• Julia's eggs;
• Julia's seasonal baby broad beans:

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;

• 1 cup of finely sliced Julia's kimchi;
• 2 eggs;
• approximately 3 – 5 tbs of chickpea flour;
• small bunch of spring onions.
  
  
  

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

---

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:

• 2 apples, Granny Smith, chopped;
• 2 pears, chopped;
• 1 carrot, chopped;
• 1 red onions, chopped;
• 1 clove of garlic, sliced;
• 1 daicon, chopped;
• 1 stick of celery, chopped;
• 1 knob of ginger, shredded;
• 200 g of any white mushrooms, chopped;
• ¼ tsp of anise seeds;
• ¼ tsp of cinnamon;
• ¼ tsp of nutmeg;
• 1 leek, white part, chopped;
• 200 g of cellophane noodles;
• 2 tbs of coconut oil;
• 4 L of water.

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:

• 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. 

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! 

Chicken with ginger and honey

You'll need:

• 2 tbs of olive oil;
  
• 1 brown onion, chopped;
  
• 1 kg of chicken thighs, chopped;
  
• 3 gloves of garlic, sliced;
  
• small knob of ginger, sliced;
  
• 3 tbs of Julia's honey;
  
• 50 ml of Tamari sauce;
  
• ¼ tsp of ground black pepper.
  
  
  

Method:

1. Heat oil in a pan with a thick bottom.
   
2. Cook the chicken till its white.
   
3. Add onion and ginger, put the lid on, cook for 5 minutes.
   
4. Pour over chicken honey and Tamari sauce, cook for another 5 minutes.
   

Enjoy!
​

Warm Salad with Parsnip

ou'll need:

• 400 g of parsnip, shredded ;
• 1 brown onion, chopped;
• 2 glove of garlic, chopped;
• 4 tbs of olive oil;
• ¼ cup of Julia's Organic kimchi;
• bunch of chives and parsley, chopped.

Method:


1. Heat 2 tbs of oil in a pan, add onion and garlic, fry till transparent; remove from the pan.
2. Clean the pan with a paper towel. Add another 2 tbs of oil and parsnip; cook for 10 – 15 minutes till ready.
3. Stir in kimchi and chopped herbs.


I served it on a bed of Cos lettuce and Rye Sour Dough bread.


Enjoy!

Carrot Halva

You'll need:

• 5 - 6 big carrots
  
• butter, 100 g;
  
• zest of 2 oranges,
  
• 100 g of shredded coconut;
  
• handful of sultanas;
  
• handful of roasted nuts, chopped in food processor;
  
• 3 tbs of pistachios;
  
• handful of dry apricots, chopped;
  
• ¼ cup of Julia's Organic raw honey;
  
• ½ tsp of ground clove and cinnamon;
  
• ¼ tsp of ground turmeric;
  
• ¼ tsp of ground black pepper;
  
• 4 – 5 of cardamom pods, freshly ground.
  

Method:

1. Melt the butter in a pan with a thick bottom.
   
2. Add carrots, coconut spices, dry fruits and zest of oranges, cook in a medium heat for 10 minutes, stirring often.
   
3. Add honey and cook for another 10 minutes, stirring often.
   
4. Remove from the heat, stir in nuts; sprinkle with ground cardamom.
   

Enjoy!


Hint! I love it with a strong Turkish coffee. 
​

Hawaiian Lomi Lomi Salmon

---

 Sweet Potatoes Patties 

You'll need:

• 500 g of sweet potatoes, shredded;
• 1 tbs of rice bran oil;
• 100 g of wholemeal flour;
• 1 onion, chopped;
• 3 eggs, slightly beaten;
• salt;
• freshly ground black pepper;
• ¼ tsp of turmeric;
• ½ tsp of hot paprika

Method:

1. Heat oil in the pan with the thick bottom;
2. Meantime, mix together all the ingredients above.
3. Drop tablespoon of batter into the pan; cook each sides for a few minutes, until golden – brown.
   ​
   Enjoy!​

---

Julia's Carrots with eggs and cream

You'll need:

• 500 g of carrots cut in quarters;
• ¼ cup of water;
• 15 g of butter;
• salt and freshly ground black pepper;
• 1 tsp of Bouquet Garni;
• 2 – 3 tbs of cream;
• 3 – 4 egg yolks, lightly beaten.

Method:

1. Heat the pan with a thick bottom; melt the butter, add water and place carrots in there.
2. Cook till almost ready in a low heat, add cream and cook till tender.
3. Take the pan from the stove and aside.
4. Add a spoon of sauce to the eggs and stir.
5. Put eggs mixture back into the pan and reheat it gently.
6. Serve immediately.

Enjoy! 

​

---

Julia's Cabbage with Quark

You'll need:

• ¼ of cabbage shredded;
  
• good bunch of: dill, parsley, garlic chives chopped;
  
• quark, 3 – 4 tbs;
  
• ground black pepper;
  
• 2 – 3 tbs of sauerkraut;
  
• 1 tbs of olive oil;
  
• - 1 tbs of Kalamata olives, pips removed, chopped.
  

Method:

1. Mix quark, with chopped herbs.
   
2. Mix together all the ingredients.
   

Enjoy!

---

Julia's Death by Chocolate

You'll need:

• 150 g of chocolate, broken into small pieces;
• almond milk, 1 cup;
• pinch of ground cinnamon and cloves;
• cream, 5 tbs;
• 1 tsp of cognac
• sticks of cinnamon
  
  
  Method:
  
  
  1. Put in a little pot with a thick bottom chocolate, ground cinnamon and cloves, few tbs of milk and bring to boil in a low heat.
  2. Meantime, whip cream with cognac.
  3. Add the remaining milk to the chocolate mixture and bring to boil in a low heat.
  4. Serve hot with whipped cream on the top and cinnamon stick.

Enjoy!


Sprinkle it with shredded chocolate.  

​

---

Julia's easy cauliflower soup

You'll need:

• 1 tbs of rice bran oil;
• 1 small knob of ginger, thinly sliced;
• 1 small cauliflower, cut into florets;
• ¼ tsp of curry;
• 1 tin of coconut cream;
• 1 cup of water;
• ¼ tsp of freshly grinded black pepper;
• salt according to your taste;
• ¼ tsp of turmeric powder.
  
  
  Method:
  
  
  
• Steam cauliflower till almost ready.
• Meantime heat oil in a pot, add ginger and cook till ready.
• Add spices and stir fry for another 30 seconds.
• Put cream and water and cook in a high heat for 2 minutes.
• Add cauliflower and cook for another 2 minutes.

​

---

Julia's steamed baby spinach with cream

You'll need:

• few handfuls of baby spinach;
  
• salt;
  
• ¼ tsp of allspice;
  
• ¼ cup of cream whipped;
  
• 3 shampignon mushrooms sliced.
  

Method:

1. Steam spinach till soft, squeeze to get rid of excess of water.
   
2. Add salt and allspice.
   
3. Place on the top cream.
   
4. Serve with the mushrooms.
   
   
   Hint! You can add left over rice there. 
   ​
   
   

---

Julia's frittata with broccoli and sun dry tomatoes

You'll need:


- 1 tbs of rice bran oil;
- eggs, 4, lightly beaten;
- small head of broccoli, broken into florets;
- 2 broccolinies,
- frozen pears, unfrozen, 50 g;
- sun dry tomatoes, 5 – 6, chopped;
- 6 pieces of organic feta in brine, crumbled
- freshly ground black pepper
- big pinch of turmeric

• 
  
  

Method:

1. Heat the oil in the pan.
   
2. Preheat oven to 160°.
   
3. Mix eggs with cheese, add spices, pour into the pan; cook in a low heat for a couple of minutes.
   
4. Arrange veggies in the top of the eggs and put in the oven for another few minutes.
   

Enjoy! I served it with fresh radishes and bird eye chilli.  
​

Chicken Pate

---

You'll need:


- 1 knob of butter;
- 200 g chicken liver;
- 1 red capsicum, sliced ;
- 1 brown onion, chopped;
- 2 cloves of garlic, sliced;
- 1 carrot, chopped;
- ¾ cup of vegetable stock;
- 1 bay leaf;
- pinch of salt;
- pinch of black pepper,
- pinch of thyme leafs;
- ½ tsp of paprika;
- handful of roasted walnuts.


Method:

1. Heat oil in a pan.
   
2. Add all the ingredients, except water and walnuts and cook on a low heat for 15 minutes.
   
3. Add stock and cook for another 10 – 15 minutes, until water vaporise.
   
4. Enjoy!
   
   
   I served it with toasted organic wholegrain spelt flour bread on a bed of white mustard, available at Julia's Garden. ​
   

---

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.