Diary Free Receipts

Creams

Avocado cream - 1 tbs honey, ½ - 1 avocado, 1 banana and blend.

Tahini and honey cream - equal amounts of hone and tahini gradually add water until reaches desired consistency, add vanilla to taste.

Desert

Tofu strawberry whip - 1 packet of tofu (220 - 250gms), 2 cups of strawberries, 2 tablespoons honey, maple syrup or rice syrup. 1 teaspoon of pure vanilla essence. Blend until smooth and place into cups, garnish wit strawberries.

Milk

Almond milk - 1cup of almonds, 2.5 cups of water, 2 teaspoons of honey (or to taste / can be omitted). Roughly chop almonds dry and blend. Gradually add the water and honey to form the desired consistency. Tip: add carob (1 tablespoon) for chocolate milk alternative. Tip: add sunflower seeds for increased protein or for variety use cashews, hazelnuts or brazil nuts.

Seaweed

Hijiki Salad - sauté 1 cup of hihiki in oil for 20 - 30 minutes or cook in water. Allow to cool then mix with 1 grated carrot, ¼ onion chopped, 2 tbl of uneboshi vinegar or lemon juice and 1 teaspoon of oil or ½ cup of water.

Wakame with greens - Saute ½ cup of pre-soaked and chopped wakame. Add bunch greens and ½ teaspoon of lemon juice and dash of sea salt.

Soups

Barley and kale soup - soaked or sprouted barley (not pearled), note the sprouted barley can be simmered for then minutes with the dale while the soaked barley needs to be cooked for much longer (in this case add the kale towards the end of the cooking process). Tip: soak barley for at least 8 hours and discard soak water, ready to cook barley.

Black bean and seaweed soup - 1 chopped onion, black beans, wakame seaweed and green leafy vegetables cooked into soup. Add miso paste at end of cooking.