Courgette Pasta

 

1-2 courgettes, depending on size
1 cup cherry tomatoes cut in half
1 red pepper, thinly sliced
¼ cup fresh basil, torn
¼ cup black olives, roughly copped
½ organic lemon zested
1 clove garlic thinly sliced
2T hemp seeds
2T olive oil

Spiralize the courgettes.  Toss all the ingredients together in a bowl. Season with salt.

 

 

 

 

CABBAGE SALAD

 

2 cups cabbage – red and green look good

2T hulled hemp seeds

3T olive oil

2T lemon juice

1t grated ginger

Himalayan salt

Handful of fresh coriander or parsley

Slice the cabbage thinly on a mandolin or with a very sharp knife.  Add the other ingredients.

This salad improves on sitting.  Will last for a few days in the fridge.

 

 

CAULIFLOWER AND ROCKET SALAD

 

 

3 cups chopped cauliflower

2 cups chopped rocket

½ cup finely chopped red pepper

10 black olives pitted and chopped

1 clove garlic – crushed

1T dulse flakes

1t dried oregano or 2t fresh oregano

1 ½ T olive oil

1t fresh lemon juice

Mix ingredients in a bowl and serve.

Add salt to taste

PEA AND CARROT SALAD

¾ cup fresh peas

½ cup chopped carrots

¼ cup chopped red pepper

¼ cup fresh coriander or parsley

1T fresh chives or finely chopped shallot

2 ½ T lemon juice

2T flax or olive oil

Salt to taste

Mix ingredients in a bowl and serve.

 

 

Soak overnight, drain and rinse:
1 cup almonds
1 cup sesame seeds
1 cup sunflower seeds
2 cups pumpkin seeds

Blend the following in a food processor:
1 organic apple (if you are off fruit, a few drops of stevia would sweeten)
The flesh and zest of an organic orange (optional)
2 tsp vanilla extract or powder (or more to taste)
2 tsp cinnamon
¼ cup coconut oil

Put in a bowl.

Chop the almonds, sesame and sunflower seeds in the food processor (no need to rinse after the first processing). Add them to the bowl and mix with the apple mixture. Add in the pumpkin seeds whole.

Spread on teflex sheets and dehydrate at 105F for 6-8 hours or overnight. Remove onto the mesh sheets and dehydrate until completely dry.

If you don’t have a dehydrator you can use an oven on the lowest setting with the door open.

Serve with seed or nut milk.
Soak a cup of the nuts or seeds (brazils, almonds, sesame, hemp) overnight, drain and rinse. Blend with 3 cups of water. Drain the milk through a fine sieve or nut milk bag.

Hemp milk can be made with whole seeds as above or a quick method is to blend 1 or 2 tbsp of hulled hemp seeds with a cup of water (depends how ‘creamy’ you like your milk).

Top with whatever goodies fit into your regime:

raw cacao nibs
coconut chips
fresh bee pollen
maca
dried berries – goji, sour cherries, incan berries (all low glycemic)
fresh berries – blueberries, strawberries, raspberries
hulled hemp seeds

Other members of the family who are not so strict can go the whole hog with toppings. Important to make it tasty for them.

You can substitute the almonds for hazelnuts, walnuts, brazils or a mixture for a change.

Store in an air tight container. Will keep for a few weeks.

7-10 servings
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