INGREDIENTS: 2x frozen banana slices, 1/2 cup soy/almond/coconut milk,
1 teaspoon cinnamon, 3 tablespoons oats (optional)
METHOD: Process ingredients in a blender until smooth.
NOTE: Replace cinnamon with other flavours such as fresh berries, mango or organic peanut butter!
DANIEL FAST PIZZA
BASE - 1 1/2 cups cornmeal, 1 cup whole wheat flour, 1 cup warm water,
1 tablespoon extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon cumin, 1/8 teaspoon cayenne pepper (OR BUY IT: Use wraps instead!)
TOPPING: Tomato paste, Mushrooms, Black Olives, Avocado, Vegan 'Bacon' or Vegan 'Sausage' chopped/diced (found in your local supermarket frozen food section), Garlic, Mixed Herbs.
Preheat oven to 220 degrees Celcius. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 30cm circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Add toppings onto your pizza. Bake 10 minutes, and remove from oven.
TIP: Place a handful of Macadamia Nuts a in blender and sprinkle over pizza for a parmesan effect before serving!
TROPICAL FRUIT SALAD
INGREDIENTS: 2 cups Strawberries, 3 Kiwifruit, Papaya, 1 cup Red Grapes, Pineapple.
METHOD: Peel fruit, chop into pieces. Mix in a large bowl and keep refrigerated.
butternut soup with coconut milk
1 tablespoon olive oil, 1 tablespoon minced garlic, 1 tablespoon minced peeled fresh ginger, 2 cups water, 1/2 cup canned coconut milk, 1 teaspoon salt, 1/4 teaspoon ground red pepper, 2x (340g) packages fresh cubed butternut squash, 1 tablespoon fresh lime juice, 1 Ground red pepper (optional), Cilantro (coriander) leaves (optional)
Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger; sauté 1 minute. Add 2 cups water, coconut milk, salt, red pepper, and squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally
Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro (coriander) leaves, if desired. Serve and enjoy!
Tortilla Wraps, Pineapple, Avocado, Tomatoes, Lettuce, Hummus, Vegan 'Chicken' Nuggets (Optional)
Lay the tortillas out on a flat working surface. Spread about 2 tablespoons of hummus on each. Layer each ingredient in a row to make a 'rainbow'. Roll up the wrap and serve immediately.
If you've chosen to add Vegan 'Chicken' Nuggets - follow cooking instructions on the packaging. Vegan 'Chicken' Nuggets can be found in your local supermarket frozen food section.
CINNAMON APPLE dessert
1 whole apple per serving, cinnamon, pecan nut halves, cranberries, coconut cream.
Peel the apple and remove the stick. Cut the top third of the apple into eight segments. Steam the apple in water in a saucepan until soft. Whip coconut cream until thick. Dish up steamed apple in a bowl - cover with whipped coconut cream and sprinkle with pecan nut halves and cranberries.
avocado & strawberry salad
6 cups fresh baby spinach, 2 cups strawberries, hulled and sliced,
1 avocado, diced, 1/4 cup sliced almonds, half a small red onion, thinly sliced poppyseed dressing (recipe below)
Poppyseed Dressing:1/2 cup olive oil, 3 Tablespoons lemon/orange juice, 1 Tbsp poppy seeds, Pinch of ground dry mustard (optional), Salt and pepper
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
To make the poppyseed dressing: Whisk all ingredients together until combined.
baked sweet potato chips
2 sweet potatoes (washed and dried thoroughly), 1 tsp olive oil, salt and pepper to taste, parchment paper
Preheat oven to 250 degrees celsius. Using a mandolin slicer, slice sweet potatoes as thinly as possible. Pat sweet potato slices dry with paper towel, add to medium sized bowl. Spray slices with olive oil mist (or add 1 tsp olive oil). Generously sprinkle with salt, pepper, or any other herbs you'd like to add. Lay slices on baking sheet lined with parchment paper, do not overlap. Bake at 250 degrees celsius for 1 hour, until crispy. Turn oven up to 350 degrees celsius and let chips brown very slightly. Watch chips and make sure they do not burn. If you'd like them cool, place on a cooling rack and let sit for 10 minutes. Serve and enjoy!
BLACK BEAN tacos
8 Taco Shells (found in your local supermarket Mexican food section), 2x can black beans (drained and rinsed), salsa (home-made or store-bought), avocado/guacamole, coconut cream, 1-2 teaspoons lemon juice, lettuce, tomato, onions, crushed garlic, pinch cumin, pinch chilli powder, salt & black pepper.
In a saucepan combine black beans, salsa, garlic, chilli powder and cumin. Simmer for 5-10min. Stir occasionally. Whisk or blend coconut cream with lemon juice and put aside. Scoop black beans into Taco Shells, top with avocado/guacamole and coconut cream. Cover with shredded lettuce, onion and tomato.
1 cup Oats, Milk-alternative (Soy, Coconut or Almond), mixed berries of choice, almonds.
Follow cooking instructions on Oats packaging. Add milk-alternative, mixed berries and almonds.
Replacing mixed berries and almonds with Banana slices, cinnamon and pecan nuts.
1x Beetroot, 1x apple, 2x medium carrots, 1x1cm fresh ginger, 1 cup ice cold water (optional).
Peel all ingredients and remove ends and sticks. Cut ingredients up in quarters. Process the beetroot, apple, carrots and ginger in a juicer. Pour into a glass and serve immediately. Dilute with ice cold water if desired.
2 cups Chilled Rooibos Tea, 1 cup Apple Juice, 1 cup Mixed Berry Juice.
Mix the ingredients into a 1 litre jug and keep refrigerated. Serve chilled.
Replace the Rooibos tea with any tea of your choice (black tea, green tea, etc).
Replace juice with your favourite combinations (Pineapple & Litchi, Orange & Mango, Strawberry & Grapefruit, etc).
Add some fresh ginger, lemon and/or mint leaves in a hot cup of tea.
ROSEMARY & PEA SOUP
1 Tablespoon Olive Oil, 1 cup grated carrots, 1 cup grated onions, 2 garlic cloves (minced), 6 cups water mixed with vegetable broth, 2 cups dry split peas, 1 tsp dried rosemary, 1 bayleaf, salt and ground black pepper.
Strain and soak split peas and set aside. Heat olive oil in a large saucepan over medium heat. Fry onions until translucent. Add garlic and fry for a few seconds. Add the rest of the ingredients and simmer until peas are softened. To speed up the process blend the soup with a hand-blender or transfer to food processor. Serve warm and enjoy!
Peanut butter & apple rice cakes
Rice Cakes, Organic Peanut Butter, Apple (sliced).
Spread Rice cakes with Peanut Butter. Top with fresh apple slices and snack away!
Replace apple slices with fresh banana slices as a tasty alternative!
1 Can Chickpeas (strained), 2 teaspoons tahini (can be substituted with peanut butter or almond butter), 1 minced garlic clove, 1/2 teaspoon salt, 3 tablespoons olive oil, 2 tablespoons lemon juice, paprika (optional), parsley (optional).
Combine ingredients in blender, or use a hand blender. Use as a dip for carrots, sugar snap peas, baby corn etc. Or use as a spread on flatbread or inside wraps.
Fig, pear and walnut salad
Mixed lettuce, 1 pear (sliced), 1/4 cup dried figs, 1/4 cup chopped walnuts, 2 Tablespoons Sunflower Seeds.
METHOD: Combine ingredients in large bowl and toss. Keep refrigerated.
125ml cup olive oil, 125ml apple juice, 1 tablespoon lemon juice, 1 tablespoon diced onion, pinch cinnamon. (Combine, stir, keep sealed and refrigerated).