Super green pie (with chickpea crust)

Thanks to Ma for the recipe for this superfood pie, and pics – love your work!

This is a nutritious and yum take on the traditional quiche – but all whole food, dairy, gluten and sugar free – and full of veggies, good protein from the chickpeas, fat from the eggs, carbs from the veggies and rice flour.  The crust on this pie is so versatile – you could vary the filling – make it your own!

Chickpea crust

1.5 cups of cooked chickpeas or one can well rinsed
quarter cup brown rice flour
2T tapioca flour
3/4 t baking powder
2T Olive oil
good pinch of salt

Whizz chickpeas then add rice flour, tapioca flour, baking power mix well then add salt and oil. Gently press into a lightly oiled baking dish. Cook on 160C for approx 8mins no longer than 10minutes (you just need the base to set in order to hold the filling if you over cook it, it will harden and then crack (filling leaks out!)

2 cloves of garlic
1 onion
3 T olive oil
5 eggs
1/2 cup almond milk (or milk of your choice)
Good handful of spinach
1 courgette
1 carrot
handful of fresh herbs (eg parsley, coriander or basil)…or combination of these
salt and pepper
1 tsp tumeric
1/2 tsp cumin
3 tomatoes or 1cup of cherry tomatoes

Whizz garlic and onion (or finely chop), add olive oil, saute.
Whizz eggs, milk, add finely grated courgette, carrot and herbs ( I blitz in thermomix). Mix in garlic and onion, spices and season with salt and pepper. Pour into crust, top with sliced tomatoes.
Cook 180 C for approximately 45 mins.

Enjoy with fresh salad and a selection of raw vege sticks with homemade hummus



Aussie zucchini Omelette


Aussie Omelette
3 eggs
1 grated zucchini
Handful of grated carrot
4 cherry tomatoes
1 clove of garlic (actually I had 2 for immunity building)
Himalayan salt & pepper to taste
Splash of Macadamia oil (or your choice of oil)
To serve:
Squeeze of lemon
Half an avocado
truffle oil (optional)

Whisk eggs, then add in all the other ingredients. Cook on a very low heat with your oil of choice.
This omelette is quite wet, with all of the liquid in the veges, which is how I prefer it, and its also great for digestion, particularly in the morning to have ‘wetter’ foods.
Serve with half an avocado with a bit of lemon squeezed over the top.
I found some truffle oil in the pantry…and a few drops of that was devine!!

Creamy Coriander Soup


Creamy Coriander Soup

For those of you that want a quick, easy, light lunch that has the added bonus of detoxing heavy metals from your system. This is a gorgeous creamy soup. It’s one of my all time favourites.

1 med zucchini, chopped (about 2 cups)
1 bunch coriander, stems removed (about 2 cups)
1 capsicum
1/2 apple chopped
1 T tamari
1 tsp high mineral sea salt
1/2 tsp cumin powder
1 tsp onion powder
1/8 tsp cayenne
1 med avocado, chopped (about 1 cup)

1. Blend all ingredients, except avocado, until smooth. Add avocado and blend again. Add hot water, as needed.
2. Eat immediately or store in a glass jar in the fridge for up to 1 day.

Top with diced capsicum fresh corn off the cob, chopped romaine leaves or sprinkle with dulse flakes.

Coconut vege filled wraps


Coconut vege filled wraps

This wrap is made with raw vegan coconut wraps. They don’t go soft like the nori and aren’t quite as foldable. They have a slightly sweet taste and a nice bite to them.

Loaded with grated zucchini, onion, avocado, tahini and miso paste with spicy Byron Bay kimchi and olives…Yummo!