Pear Paste : Peel, core and chop pears until you have 1.2 kilos. Peel core and chop 2 apples ( this adds extra pectin) Gently cook until tender with good pinch allspice and cinnamon, juice of 3 large lemons and 1/3 cup water with lid on. When soft puree with stick blender. Remove lid and rapidly boil with 500 g sugar and 1 pkt Jamsetta, stirring occasionally until reduced by half. Stir continuously until mixture darkens and thickens.

Pear Paste : Peel, core and chop pears until you have 1.2 kilos. Peel core and chop 2 apples ( this adds extra pectin) Gently cook until tender with good pinch allspice and cinnamon, juice of 3 large lemons and 1/3 cup water with lid on. When soft puree with stick blender. Remove lid and rapidly boil with 500 g sugar and 1 pkt Jamsetta, stirring occasionally until reduced by half. Stir continuously until mixture darkens and thickens.

Eggplant Tahini Salad Dressing : Gently fry 1 medium eggplant. Purée with 1 heaped tablespoon tahini (40g) juice 3 limes and 1 dessert spoon apple cider vinegar, salt and pepper. If you use lemons omit apple cider vinegar. I also added a tsp minced garlic. Add approx 1/3 cup water to thin mixture.

Eggplant Tahini Salad Dressing : Gently fry 1 medium eggplant. Purée with 1 heaped tablespoon tahini (40g) juice 3 limes and 1 dessert spoon apple cider vinegar, salt and pepper. If you use lemons omit apple cider vinegar. I also added a tsp minced garlic. Add approx 1/3 cup water to thin mixture.

Melt in the mouth Meatballs with Zucchini Noodles 500g lean minced steak, one egg. Mix well. In blender 2 slices bread with handful of basil & parsley. Mix with mince, roll into meatballs. Simmer in 1 jar tomato purée and 1 jar bolognaise sauce in large pot with lid, for 20 mins. Season with salt and pepper. Serve on zoodles with grated cheese. Zoodles: stir fry zucchini noodles with 1 tsp garlic until al dente

Melt in the mouth Meatballs with Zucchini Noodles 500g lean minced steak, one egg. Mix well. In blender 2 slices bread with handful of basil & parsley. Mix with mince, roll into meatballs. Simmer in 1 jar tomato purée and 1 jar bolognaise sauce in large pot with lid, for 20 mins. Season with salt and pepper. Serve on zoodles with grated cheese. Zoodles: stir fry zucchini noodles with 1 tsp garlic until al dente

Blackbean Pumpkin Slice Purée 2 cups steamed pumpkin with 3 eggs, one 400g tin rinsed blackbeans, 3/4 cup brown sugar, 1tsp each baking powder & vanilla essence, 1 tbsp raw cacao powder. Add 1 cup desiccated coconut. Pour in lined baking tray, bake 45 mins 175C.

Blackbean Pumpkin Slice Purée 2 cups steamed pumpkin with 3 eggs, one 400g tin rinsed blackbeans, 3/4 cup brown sugar, 1tsp each baking powder & vanilla essence, 1 tbsp raw cacao powder. Add 1 cup desiccated coconut. Pour in lined baking tray, bake 45 mins 175C.

Easy peanut ginger sauce Place in blender 80g roasted peanuts unsalted, 250mls soymilk, grated ginger, soy sauce, juice 1 lime. Will thicken perfectly when chilled.

Easy peanut ginger sauce Place in blender 80g roasted peanuts unsalted, 250mls soymilk, grated ginger, soy sauce, juice 1 lime. Will thicken perfectly when chilled.

Fetta Olive & Baby Spinach Dip.  In blender purée 1 can chick peas, baby spinach, 200 g feta, 10 green olives, juice 1 lemon, 1/2 cup water, 2tbs olive oil. 30g = 60 calories.

Fetta Olive & Baby Spinach Dip. In blender purée 1 can chick peas, baby spinach, 200 g feta, 10 green olives, juice 1 lemon, 1/2 cup water, 2tbs olive oil. 30g = 60 calories.

Mushroom burgers 350g chopped mushrooms, 3 slices soy linseed bread (made into bread crumbs)  175g Parmesan cheese, 2 eggs beaten, chopped parsley, coriander, shallots, salt pepper.

Mushroom burgers 350g chopped mushrooms, 3 slices soy linseed bread (made into bread crumbs) 175g Parmesan cheese, 2 eggs beaten, chopped parsley, coriander, shallots, salt pepper.

Almond & Prune Chia Pudding.  Soak 30g chia seeds in 200 ml almond milk & 100 ml prune juice. Prune juice is rich in antioxidants, vitamin C and fibre.

Almond & Prune Chia Pudding. Soak 30g chia seeds in 200 ml almond milk & 100 ml prune juice. Prune juice is rich in antioxidants, vitamin C and fibre.

Raw Raspberry Cherry Slice Made with chopped frozen cherries, raspberries, desiccated coconut, puréed prunes, melted chocolate.

Raw Raspberry Cherry Slice Made with chopped frozen cherries, raspberries, desiccated coconut, puréed prunes, melted chocolate.

Blood Orange Marmalade 1.2 kilos blood oranges, thinly sliced  2 kgs sugar 12 cups water Boil fruit 20 minutes Add sugar , boil approximately 1 hour.

Blood Orange Marmalade 1.2 kilos blood oranges, thinly sliced 2 kgs sugar 12 cups water Boil fruit 20 minutes Add sugar , boil approximately 1 hour.

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