Recipes

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Purple Detox Salad

Delicious salad bursting with flavour and colour and rich in antioxidants. Cabbage is a cruciferous vegetable particularly rich in phytonutrients such as sulforaphane. Consumption of cabbage, and other members of the cruciferous vegetable family have been found to reduce cholesterol and triacylglycerides, along with reducing blood pressure.
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VEGAN COCONUT BACON

Add taste and texture to your salads with this vegan crispy bacon substitute, made in 15 minutes with coconut chips… genius! They will store easily for a week in your fridge, but if you dehydrate them either on a very low temperature in the oven or in a dehydrator you can keep them for a month in a sealed jar. The paprika and shoyu (or tamari) sauce give the chips that burnt/fried look, but they are cooked in a low temperature oven with very little added fat.
SEE RECIPE BELOW
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PURPLE DETOX SALAD
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VEGAN COCONUT BACON

Purple Detox Salad

​Ingredients
½ a large red cabbage, thinly shredded
1 fennel bulb, thinly shredded
2 carrots, peeled and sliced into matchsticks 
½ a red onion peeled and thinly sliced
1 handful of fresh soft herbs (mint, fennel, parsley), leaves picked and chopped

Dressing
Juice of 1 lemon
1 tablespoon of Dijon mustard
2 tablespoons flax seed oil or extra virgin olive oil
1 inch knob of ginger, peeled and grated
Sea salt
Freshly ground black pepper

Instructions
Place all the chopped and shredded vegetables into a large bowl.
In a separate bowl, mix together the dressing ingredients.
Combine the vegetables with the dressing and enjoy with some nuts and seeds sprinkled on top.

Vegan coconut bacon to crunch up your salad!

Ingredients:

  • 2 cups coconut chips (unsweetened)
  • 1 tablespoon light olive oil, or a neutral oil like grape seed oil
  • 2 tablespoons shoyu sauce (or tamari)
  • 1 tablespoon paprika
  • 1 teaspoon agave syrup
  • 1 pinch Himalayan salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat oven to 150oC and line a baking tray with parchment paper
  2. Put the coconut chips in a large bowl
  3. Mix together all other ingredients to make the dressing
  4. Add the dressing to the coconut chips and toss well to thoroughly coat the coconut chips
  5. Bake them in a 150oC oven for 6 minutes, taking them out to turn them over, and then place back in the oven for another 6 minutes.
  6. I then turn the oven off and leave the door of the oven ajar with the coconut chips inside to dehyrate them further. Or you could put them in the dehydrator.
  7. Let them cool during which time they’ll crips up.

Add your coconut bacon to salads, sandwiches, dips and more! Store them in a jar in the fridge for 1 week, or if dehydrated store them in the fridge for up to a month.

Enjoy!!