by Carrie-Anne Fields | Nov 17, 2015 | Dinner Recipes, Dosha-Specific, Lunch, My Health Food, Vegan, Vegetarian
Asian Style Slaw Shred 1/4 cabbage Grate 3 carrots Julienne 1 capsicum Angle cut 1 continental cucumber Tear handful coriander leaves Mix and dress. Dressing – 1/4 cup rice wine vinegar or apple cider vinegar, 1 tbsp tamari, 1 long red chilli, grated knob...
by Carrie-Anne Fields | Nov 17, 2015 | My Health Food, Smoothies, Vegan, Vegetarian
Mar 7th, 2015 Smoothie Bowl Is it s smoothie or a dessert? It’s somewhere in between but who cares when it tastes this good?! Blend any juicy fruit like 1 large mango with 3 tbsp chia seeds, 1 cup drinking coconut milk (or milk of choice) and 1 tsp coconut...
by Carrie-Anne Fields | Nov 17, 2015 | Breakfast, Desserts, My Health Food, Vegan, Vegetarian
Mar 6th, 2015 Banana Flour Crepe with Mixed Berry Chia Jam & Fresh Peaches Believe it or not this recipe is vegan, gluten free and free from refined sugar. We don’t advocate any particular diet on this page, yet, we do suggest giving your digestive system a...
by Carrie-Anne Fields | Nov 17, 2015 | Dinner Recipes, Lunch, My Health Food, Vegan, Vegetarian
March 5th 2015 Tofu Burger with Satay Sauce Get in my belly! Vegans be doin’ it right! Marinate firm tofu squares in tamari, Apple cider vinegar, chilli, ginger & garlic for at least 10mins (overnight best). Bbq or grill. Locate the best burger bun with...
by Carrie-Anne Fields | Nov 17, 2015 | Dinner Recipes, Lunch, My Health Food, Vegan, Vegetarian
March 3rd, 2015 Green Goddess Salad Always a favourite at our My Health Retreats! Alkalising greens are rich in phytochemicals & minerals such as calcium with spinach & kale, vitamin C & K aplenty. Use as many different leafy greens as you like. Anything...
by Carrie-Anne Fields | Nov 17, 2015 | Dinner Recipes, Lunch, My Health Food, Vegan, Vegetarian
Feb 24th, 2015 Pumpkin & Kale Spelt Roll Roast 3 cups pumpkin, then whilst hot mash with bunch chopped kale (heat of pumpkin will wilt the kale). Cool the mixture then mix in 1/2 cup quark (can use ricotta). Season with salt, pepper, paprika, cinnamon and nutmeg...
