Dried apricots are rehydrated and blended to create a natural whole food spread. Use it to replace processed high sugar jams and to naturally sweeten and flavour other foods like smoothies and porridge.
This breakfast muesli was created by Dr Bircher-Benner in the 1890s. Unlike packaged muesli cereal which is mixed with milk and eaten, the oats for Bircher's muesli have been soaked overnight in fruit juice or yoghurt.
Spring is also the traditional time for detoxing and working with the liver. With this in mind, try this salad of lightly steamed broccoli, asparagus and sprouted quinoa flavoured with unpasteurised apple cider vinegar and olive oil.
Many traditional diets incorporate broths made from vegetables and/or bones slow cooked in water. The long cooking process extracts flavour and nutrients directly into the cooking water. The resulting broth is a highly nutritious, mineral-rich drink, which is an absorbable form for the body to use.
Homemade broth is an essential ingredient to this soup. It gives the soup a wonderful savoury flavour and also provides key minerals like calcium, magnesium and phosphorous in a form your body easily understands.
One of the salad dishes I regularly prepare is made from freshly grated organic carrots, flavoured with fresh ginger, lemon and orange juice. Toasted pumpkin seeds and sunflower sees add a nice crunch and contrasting texture to this salad.
Each culture has its own form of rice pudding. This version is based on Indian rice pudding known as kheer and is made with basmati rice. In this dairy-free version, I have replacd dairy milk with cashew milk.
Coconut fish curry is delicious served with either rice or a flat bread. This mild-medium spiced curry is gluten-free and uses fresh coconut milk and a firm-fleshed white fish such as cod, haddock and tilapia.
There are so many ways variations of this delicious dessert. Rice is gluten-free and may be cooked in dairy or non-dairy milks. I'm using fresh coconut milk for its flavour and digestive health benefits.
This is an Indian inspired spiced frittata, which contains panir, a type of cheese made by curdling heated milk usually with lemon juice. In this recipe, I have used my favourite herbs, spices and vegetables.
Gluten free pancakes may be made from low gluten flours like buckwheat flour, almond flour and so on. Alternatively deliciious pancakes may also be made from a batter of low gluten whole grains or nuts which have been pre-soaked and blended.
Sprouting provides the correct environment for growth and switches the seed from the dormant state to the active growth state. Sprouting also reduces anti-nutrients and makes nutrients like vitamins, minerals and enzymes more bio-available.
My recipe is an adaptation of the traditional rice & bean dish, which is commonly eaten in India & Pakistan. The thinner soup-style of kitcherie is traditionally eaten when one feels unwell but it may also be eaten to support detoxification as it is easy to digest.
Virgin coconut oil and butter are predominantly saturated fats and can be difficult to spread when cold. This recipe shows you how to make your own soft butter-based spreads. Many commercial butter-based spreads do not specify the blending oil used.
Broths are made from vegetables and/or bones slow cooked in water. The long cooking process extracts flavour and nutrients directly into the cooking water. The resulting broth is a highly nutritious drink which is an absorbable form for the body to use.
Many cultures have been clarifying butter, which helps it last longer. In India and Pakistan clarified butter is known as ghee. The added benefit is that unlike butter, ghee can withstand cooking at higher temperatures. Homemade clarified butter has a fresh buttery scent unlike commercial varieties.
Bhajis are traditionally made from a batter of chick pea flour, vegetables and spices, which is then deep-fried. These bhajis have been oven baked rather than fried to reduce the fat content. They are a tasty protein-rich and gluten-free alternative to bread.
Short grain rice is packed with fibre, B vitamins and minerals. When this grain is slow cooked in large quantities of water it absorbs lots of water, which helps to hydrate and cleanse the digestive system.
Mineral-rich Himalayan salt enhances the taste and natural flavours of food. Himalayan salt may also be used to make Sole (pronounced solay) a saturated solution of salt with therapeutic benefits for the body.
These tasty vegetarian burgers are a healthy alternative to the processed textured vegetable protein burgers commonly found within the supermarket. They are made from a mixture of sprouted beans and vegetables bound in a fermented lentil paste.
My sprouted chickpea pillau is a delicious variation of a North Indian gluten-free vegetarian rice dish. The rice is flavoured with aromatic spices like cumin, cinnamon and coriander and I am have replaced regular chickpeas with sprouted chickpeas.
Sprouted fenugreek has an interesting spicy and bitter taste. It is this bitterness which helps to stimulate the flow of digestive juices including the release of bile from the liver. Combining sprouted fenugreek with the sweeter taste of cooked tomato and onions helps to balance out the bitterness...
Kitcherie, is a very satisfying dish, which is soothing to the digestive system. It is a traditional vegetarian rice and bean dish eaten in India and Pakistan. There are many variations and consistencies ranging from thin and soup-like to dry and firm. I have adapted this dish to use...