Ingredients

3/4 cup brown rice flour

3/4 cup buckwheat flour

1/2 cup ground flaxseed

1/2 cup light brown sugar/xylitol or raw sucanet

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon mineral salt

1/2 cup currants/raisins

2 eggs / or egg replacer

1/4 cup canola oil 
or coconut oil

1/2 cup unsweetened applesauce

1 cup buttermilk/natural yoghurt

Preheat oven to 375°F/180C Line a 12-cup muffin tin with paper liners and set aside.

In a large bowl, whisk together brown rice flour, buckwheat flour, flaxseed, brown sugar, baking soda, cinnamon, nutmeg, salt and currants. 
 
In a second bowl, whisk together eggs, oil, applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined. 

Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.

Serves 4

Ingredients

Cucumber Salad:

2 tablespoons sesame oil

2 tablespoons chopped fresh dill

1/2 cup rice wine vinegar

1/4 cup mirin (Japanese rice wine)

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

2 cucumbers, halved, seeded, and cut into very thin slices

Ginger Crust:

1/3 cup minced fresh ginger root

4 green onions, thinly sliced

4 cloves garlic, minced

1/4 cup peanut oil

Salmon:

4 (8 ounce) center-cut salmon fillets

Mineral salt and freshly ground black pepper

To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.

To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan. Remove from heat, and carefully stir in the ginger mixture; set aside.

Preheat oven to 425 degrees F (220 degrees C).

Season salmon fillets to taste with salt and pepper. Evenly spread with reserved ginger crust. Place into the oven on non stick tray. Bake until the center of the salmon turns opaque, 6 to 7 minutes.

Serve with salsa and vegetables of choice, quinoa or brown rice.

Bonus : Rich in Iron, Zinc and essential fatty acids

This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, coriander and garlic, is very versatile. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.

Ingredients

2 cups unsalted hulled (green) pumpkin seeds

6 tablespoons extra-virgin olive oil, divided

Salt and pepper to taste

1/4-cup water

2 tablespoons fresh lemon juice, or to taste

3 garlic cloves

1 cup roughly chopped fresh coriander

Method

Preheat oven to 150c. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.

Combine seeds in a food processor with water, lemon juice, garlic, coriander and remaining 4 tablespoons oil.

Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.

Benefits, mung beans are a powerful toxic metal chelator as is coriander, beans are phyotoestrogens so balance hormones and aid digestion.

1 1/2 cup of Mung Beans soak for 20mins and then cook until soft

1 Bunch of fresh coriander

1 tsp cumin powder

1 tsp turmeric

1 tsp coriander powder

Juice of 1 lemon

Olive oil until consistency is soft, to taste

Mineral salt and pepper

Put mung beans and all the other ingredients together into a blender.

Whilst blending pour olive oil into shute and watch as the beans become a nice dip consistency. Stop to taste,  add salt and pepper, more cumin and lemon juice if you wish. Blend again.

Enjoy with crudités

2 cups water

2 cubes chicken bouillon

1 clove garlic, smashed

1 cup uncooked quinoa

2 large cooked chicken breasts – cut into bite size pieces

1 large red onion, diced

1 large green bell pepper, diced

1/2 cup chopped kalamata olives

1/2 cup crumbled feta cheese

1/4 cup chopped fresh parsley

1/4 cup chopped fresh chives

1/2 teaspoon salt

2/3 cup fresh lemon juice

1 tablespoon balsamic vinegar

1/4 cup olive oil

Directions

1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.

Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Ingredients

14oz Porridge oats

2oz Sunflower seeds

4oz walnuts

4oz desiccated coconut

1oz sesame seeds

2oz Pumpkin seeds

4oz apple juice

1/4pt water

1/4pt flaxseed oil or coconut oil or olive oil

1 tsp Natural Vanilla essence

1 tsp cinnamon

Bake in oven at 190°C for 20-30mins or until golden brown

Mix oats with apple juice and oil, then stir in rest of ingredients, place on baking tray and stir a couple of times during baking to ensure all becomes toasted.

After baking and cooled , an option to add  chopped dried fruit: apricots/ prunes /raisins

Enjoy with natural yoghurt topped with berries!

1/2 cup coconut oil

1 cup plus 2 tablespoons organic light brown sugar/ raw sucanat/ xylitol

1/2 cup almond meal

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 organic free-range eggs, beaten

1 tablespoon bourbon vanilla

Optional:

1/2 cup chopped pecans or walnuts.

Dark chocolate chips for the top, if desired

Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with greaseproof paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring.

In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan.

Sprinkle dark chocolate or raw cocoa nibs if using

Bake in the center of a preheated 350 degree F oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and peel off the paper.

When cool cut into squares

Yield: 12-16 servings

Ingredients

300g fresh tuna (or salmon)

cooked quinoa (to cook add twice amt water and boil for 15 mins)

Extra virgin Olive oil

Marinade

Juice and grated rind of 1 large lemon (or 11/2 small lemons)

50ml dry white wine

2 tbs soya sauce (tamari)

1 tbs olive oil

pinch of saffron

6 sping onions, finely chopped

1 garlic clove

1 tbs grated ginger

Red Pepper Salsa

1 red pepper, seeded and finely diced

½ small red chilli peeper seeded and finely chopped

1 small cucmber finely diced

2 tbs freshly chopped celery or fennel

3 tbs freshly chopped coriander

juice ½ lemon

drizzle olive oil

Method

1. Place the tuna slices (salmon) in a non-metallic dish. Mix all the marinade ingredients together and pour over the fish leave to marinade for at least an hour.
2. Cook the quinoa and make the salsa simply by mixing all the ingredients together in a bowl.
3. Remove the fish from the marinade and pour the marinade into a saucepan. Bring to the boil and leave to simmer while you cook the fish. Grill the fish on either side for about 2 minutes, more if you don’t like it rare. Serve on a bed of quinoa and salsa on top.

Ingredients

2 cups quinoa

3 1/2 cups water

2 tablespoons coconut oil

1 small onion, chopped

6 cloves garlic, minced

5 large tomatoes, chopped

1 cup water

1 (14 ounce) can coconut milk

1/4 cup desiccated coconut

1 whole cinnamon stick

3 tablespoons curry powder

2 tablespoons ground coriander

2 cups red lentils

salt and pepper to taste

1 bunch fresh coriander chopped

Directions

1. Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. Set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water Stir in the quinoa, cover, and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside, and keep warm.
2. Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.

Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.

Ingredients:

1 cup wild rice

1/2 cup raw buckwheat groats

3 cups filtered water

1/4 cup Kalamata Olives

1/4 cup raw pecans

1 small bunch fresh parsley, chopped

1 small bunch coriander finely chopped

1 red pepper finely diced

1 carrot finely diced

1 celery stick finely chopped

Option to add chickpeas (rinsed from a can is fine)

Sprinkle salad with goats feta cheese

Dressing

2 T olive oil

1 T fresh squeezed lemon juice

1 tsp orange peel (zest)

1 tsp agave nectar (optional)

1 tsp sea salt

finely chopped garlic clove

Fresh cracked pepper

Instructions

Bring the water and wild rice to a boil on the stove top.  Add 1 tsp sea salt and cook for 30 minutes.  Then add the raw buckwheat groats and cook for another 15 minutes.  If there is still water in the pot, remove the lid for the last few minutes so it cooks away.  Fluff with a fork and allow to cool.  In a small bowl, combine the olive oil, juice of fresh-squeezed lemon, orange peel (take a cheese grater and grate the outside of an orange), and agave nectar.  Toss with the chilled buckwheat/wild rice mixture, olives, pecan pieces, and fresh chopped herbs, chopped crudites and feta.

Serve on a bed of baby spinach leaves.