The MACROVegan Revolution
The MACROVegan Revolution
Welcome to the world of radical empowerment. This is the time for breaking through outmoded paradigms with no exceptions and no compromise. It’s time to spill the beans, strengthen your skill set and learn some new cooking skills. In the last decade, the increase and... read more »
Kale Crisps
Kale is rich in Vitamins A, C and K plus calcium, iron and protein, this is one snack that I make constantly. Delicious also as a side with bean soups and stews. Ingredients 1 Bunch Kale, stems removed Sea Salt Garlic Powder Nutritional Yeast Ginger Powder Instructions Preheat the oven to 180C/360°.... read more »
Popcorn
Popcorn, popcorns, or pop-corn, is a variety of corn kernel, which expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam... read more »
Chewy Fruit & Nut Bars
These homemade fruit and nut bars are a refreshing alternative to packaged granola bars. Be sure to use organic fruits, nuts and seeds for optimal health and incredible flavours. Ingredients 1 cup rolled oats 1/2 cup almonds 1/2 cup pecans 4 dried figs 6 mejdool dates 1/4 cup... read more »
Marlene’s Chocolate Chip Cookies
These cookies are the pinnacle of perfection! If you want a delicious chewy cookie bursting with flavour then these are the cookies for you. This recipe is so simple and kids love making them at my Tasty Tips For Kids Class. Enjoy. Ingredients 3 cups blanched... read more »
Tofu & Blueberry Dessert
There are two main types of tofu available: silken and hard. Silken tofu is produced by coagulating soya milk without curdling it and is normally available in two consistencies: soft and firm. Clearspring organic tofu falls in the latter category. Both are however more... read more »
Warming Lentil Stew
Lentils are the oldest pulse crop known, and among the earliest crops domesticated in the Old World, having been found as carbonized remains alongside human habitations dating to 11,000 BCE in Greece. The origins of lentils are in the Near East and Central Asia. Ingredients 2... read more »
Sesame Crusted Baked Tempeh
Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is the only major traditional soy food that did not originate from Greater Chinese cuisine. Ingredients 200g pack... read more »
Quick Miso Broth with Ramen Noodles
Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract. As a result, the blood that nourishes... read more »
Rice & Vegetable Wakame Salad
Rice & Vegetable Wakame Salad For delicious wakame in a second, try Clearspring Instant Wakame Flakes: the convenient way to add the delicious taste and nutrition of wakame sea vegetable to your food.They are delicious in miso and clear soups, add them at the... read more »