Try me, try me, try me! INGREDIENTS & INSTRUCTIONS 2 canned black beans, drained and rinsed. The drier the better OR two cup black beans. 1 red onion diced 4 tbsp oats/ 8 tbsp bread crumbs 1/2 tsp red chili, 1 tsp oregano, 2 tbsp nutritional yeast, 1/4 tsp salt and pepper. Add everything intoContinue reading “BLACK BEAN ‘MEATBALL’”


Until a few month’s ago I could not eat Broccoli, I had to find ways to make it edible for me. Two recipes I love: Recipe 1: 1 head of broccoli, broke into florets 4 tbsp. corn flour 2 tsp garlic powder 4 tbsp. soya milk 100g breadcrumbs 2 tbsp. olive oil 1/4 tsp saltContinue reading “BROCOLI’S _THE EDIBLE WAY”


Serving: 2 Time: 15 minutes INGREDIENTS 1 large sweet potato peeled 1 tbsp. olive oil 1 small red onion chopped 3 tomatoes roughly chopped 1/2 tsp garlic 1/2 tsp white pepper 1/4 tsp salt 1/2 tin lentils INSTRUCTIONS Pre-heat air-fryer to 180C for 12 minutes. Cut the sweet potato in thin circles, toss olive oilContinue reading “Sweet POTATO & SALSA”


1/2 sliced banana, 1 tbsp. peanut butter and 1 slice ancient grain (Futurlife) bread toasted Roasted Macadamia nuts, add to airfryer for 2 minutes (gives it a nice brown colour). Enjoy with your fave fruit. 1/4-1/2 cup of roasted jugo beans. I cook it for 90 minutes in an airfryer, and roast it for 2-4Continue reading “QUICK & HEALTHY SNACK IDEAS”


INGREDIENTS 1 cup red lentils 2 cups boiled water 1/4 tsp white pepper 1/2 cayenne and crushed chillies 1 tsp paprika 1 small egg plant, chopped 1 cup uncooked spinach 1 tin curried mixed veggies 1 stock cube (Imana, vegetable flavour, love the garlic one). INSTRUCTIONS Cook lentils till soft. In another pot/ pan addContinue reading “CURRY RED LENTIL SOUP”


INGREDIENTS AND INSTRUCTIONS I used Cannellini beans and tomato and onion mix, both in a tin. Drain and rinse beans, add to frying pan with 2 tbsp. water. Add tomato and onion mix (for one person, 1/4 tin of each). Add a bit of salt, paprika, pepper. let it heat up and serve with aContinue reading “HOME-MADE BAKED BEANS”


SERVING SIZE: 4 PEOPLE COOKING TIME: 30 MINUTES INGREDIENTS 1 medium Onion diced 3 cloves Garlic crushed 1 tsp olive oil 4-5 Mushrooms chopped Half large eggplant, cut in 0.5 to 0.5cm blocks 1 cube Vegetable stock 2 cups hot water 2 cups/tins blackbeans drained and rinsed 2 large carrots, cut in small pieces 2Continue reading “BLACK BEAN SOUP”


Serving size: 20-24 bars Prep time: 10 minutes Freeze: 30 minutes INGREDIENTS 1 cup dates, pitted 260-275g/ 2 3/4 cups rolled oats  1/4 cup smooth tahini or peanut butter 4 1/2 tablespoons syrup 1 tablespoon vanilla extract 1/2 teaspoon salt 1 cup (180g) vegan chocolate chips (Baking chocolate drops are milk-free) 2 teaspoons olive oil 1/4 cup cranberries 1 tbsp. cocoa INSTRUCTIONS Soft dates for 5 minutesContinue reading “CHOCOLATE FART BARS”


Serving size: 12 balls Prep time: 10 minutes INGREDIENTS 1 cup dates 1/2 cup walnuts/ almond nuts 1/2 cup desiccated coconut, plus a bit extra to roll the balls in 1 tsp olive oil 1 tsp honey INSTRUCTIONS Add all ingredients to a food processor. If the mixture does not stick, add a bit moreContinue reading “DATE COCONUT BALLS”


INGREDIENTS 1 tin/cup drained and rinsed chickpeas 1.5 tsp olive oil 1 tsp rosemary 1/4 tsp salt 1/4 tsp garlic INSTRUCTIONS Mix spices to drained and rinsed chickpeas, add oil and mix well. Add to air fryer for 10 minutes. Mix chickpeas again, and add for another 5 minutes in the air fryer. Alternatively, addContinue reading “ROASTED ROSEMARY CHICKPEAS”