Turmeric Cookies
Ingredients (makes approx. 16):
• 1 cup ground almonds
• 1 cup oat flour (or whizz up some oats to form flour)
• 1 tbsp chia seeds
• 1/2 tsp each: turmeric, ginger, cinnamon
• 1 cup dates (soaked in boiling water for 10mins if dried then drained)
• 3tbsp cashew milk (or oat/almond)
• 50g cashews, chopped
Instructions
1. Preheat oven to 180C/160Fan and line a sheet with baking parchment.
2. Add all ingredients except the cashews to a food processor and whizz until a cookie dough is formed with no lumps.
3. Add in cashews and pulse to combine.
4. Roll the dough in 16 balls, place on tray and flatten slightly with the back of as spoon. (These are also great as raw protein balls!)
5. Bake for 13-15 mins until golden brown and starting to crisp round be edges.
6. Allow to cool before storing in an airtight container.
Great with a mug of tea or coffee!
Tofu & Broccoli Stir-Fry with Brown Rice
Ingredients (serves 2):
• 1 cup brown rice
• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil (divided)
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 medium carrot, cut into sticks
• 2 spring onions, chopped
• 1 tablespoon rice vinegar
• Optional: 1 teaspoon chili paste for heat
• Sesame seeds for garnish
Instructions
1. Cook brown rice according to package instructions.
2. In a bowl, toss tofu cubes with 1 tablespoon soy sauce. Heat half the sesame oil in a large skillet or wok over medium-high heat. Sauté tofu until golden on all sides; remove and set aside.
3. In the same skillet, add the remaining oil, garlic, and ginger. Stir-fry for 1 minute.
4. Add broccoli, bell pepper, and carrot. Stir-fry for about 5–7 minutes until vegetables are tender yet crisp.
5. Return tofu to the skillet. Add the remaining soy sauce, rice vinegar, and chili paste if using. Toss to combine and heat through.
6. Serve over brown rice, garnish with green onions and sesame seeds.
ENJOY THIS EASY, HEALTHY MEAL!
Chickpea & Spinach Curry
Ingredients
(serves two)
• 1 tablespoon coconut or olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 3 cups fresh spinach
• Salt to taste
• pinch of asafoetida/hing (can help with bloating)
• Fresh coriander for garnish
• Rice or chapati
Instructions
In a large pan, heat the oil over medium heat. Sauté the onion until translucent, then add garlic and ginger; cook for another 2 minutes.
Stir in the turmeric, cumin, coriander, garam masala, asafoetida. Toast the spices for about 1 minute.
Add the chickpeas and diced tomatoes and let the mixture simmer for 10 minutes.
Pour in the coconut milk and add the spinach. Cook until the spinach wilts, about 3–5 minutes.
Season with salt, garnish with coriander, and serve with basmati rice or chapati.
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