by Faith | Dec 21, 2017 | Free-from
This raw vegan cashew cream can be used on top of desserts (like mince pies – yum yum yum) or in soups etc too! Ingredients: 200g of cashews, soaked in water overnight 1 tbsp. maple syrup or agave nectar 1/2 tsp. vanilla extract 2 tbsp. of lemon juice 80...
by Faith | Dec 21, 2017 | Smoothies & Soups
Spicy Squash Soup is a perfect winter warmer! Ingredients: 1 medium butternut squash (or pumpkin), peeled, de-seeded and chopped into small cubes 3 yellow onions, peeled and finely chopped 1 tbsp. olive or nut oil 1 liter of vegetable stock Juice of half a lemon...
by Faith | Dec 8, 2017 | Free-from
This kidney bean hummus recipe is a delicious alternative to chick-pea hummus! Ingrediants 1 can of kidney beans, rinsed and drained 1 tbsp. seed butter, like tannin 1 garlic clove, thinly diced 3 tbsp. olive oil 2 tbsp. lemon juice Himalayan or Sea Salt &...
by Faith | Dec 8, 2017 | Fermented / Cultured / Probiotic
Ingredients: 4-5 medium carrots, grated 2 medium beetroots 8-10 cm’s of fresh ginger 2 tsp. Himalayan or sea salt 1 tsp. of coriander seeds (optional) Directions: Using the grating/shredding function on a food processor, grate the beetroot, carrot and...
by Faith | Dec 8, 2017 | Fermented / Cultured / Probiotic
This fermented ginger is great to keep hanging around to add to all sorts of meals, but especially into salads and dressings (basically non-cooked things to get the benefits of it’s amazing probiotic and nutrient qualities). Ingredients: Enough ginger to...
