Month: May 2017

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Ingredients

• 2 cups room temperature water
• 2-3 cups butternut pumpkin (peeled, seeded and chopped into 3cm cubes)
• 1 carrot (whole)
• 1/2 shallot stick
• 1/2 celery stick
• 1/4 zucchini
• 10 chestnuts (without shell)
• 1 stock cube (massel)
• 2 leaves basil
• 1 small sprig parsley
• 1/2 sprig rosemary
• 1/2 sprig thyme
• Optional: Pinch salt & pepper

Directions

1.  
   

   Garnish

   • Nutmeg
   • Yogurt or cashew cream
   • Chopped chives
   • Cracked pepper

   Put all the ingredients into a Vitamix container in the order listed and secure the lid. Select Variable.

   Turn the machine on and slowly increase the speed to 10, then to High.

   Use tamper to press the ingredients into the blades if required. Blend for 3-6 minutes or until soup reaches desired temperature.

2.  
   

   Notes

   Chestnuts can be purchased (peeled and frozen) from some grocery outlets when out of season. Cashews, Macadamias or any other nut can be substituted.

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• 1/4C Raw Honey
• 1C buckwheat flour
• 1/2C coconut water
• 1C almond or coconut milk
• 2 eggs
• 1T coconut oil for cooking
• pinch salt
• 1t vanilla essence

Ingredients

• Raw Nori Sheets
• Half a head of green cabbage
• Snow pea sprouts or sprouts of your choice
• 1 avocado
• 1 cucumber
• Handful of coriander
• 2 tablespoons tamari
• Wasabi paste
• 1 tablespoon lemon juice

Directions

1. Place all ingredients except the herbs, onion and sesame seeds into a food processor and process into a paste. You can add water in very small increments if it needs binding. Transfer to a mixing bowl. Stir in herbs, onion and sesame seeds. Mix well. Will keep in the refrigerator for 5 days.To assemblePlace a nori sheet siny side down on rolling mat or chopping board. Place a large flat piece of cabbage onto nori sheet so the edge of the cabbage is at the end of the nori sheet closest to you and covers the length of the nori sheet. Spread out walnut tuna mix right to the ends, make approximately 1 inch thick. Then add your sliced cucumber, dash of wasabi, tamari, lemon juice, sliced avocado, sprouts and coriander. Spread out along the length of the sushi roll.Then carefully start rolling the sushi roll away from you, keeping pressure on so the contents remain tightly enclosed. Once you have completed the roll, leave about an inch of the nori sheet spare at the end and dab with water to moisten. Then roll to seal and slice with a sharp knife into bite sized pieces. Serve.

2. Walnut Tuna Ingredients

   • 1 carrot, chopped
   • 2 tablespoon chopped dill
   • 3 tablespoons minced parsley
   • 1 teaspoon garlic powder
   • 3 tablespoons extra virgin olive oil
   • 3 cups walnuts (soaked 4 hours then drained)
   • 3 tablespoons lemon juice
   • 3 tablespoons tamari
   • 1 cm piece of fresh ginger
   • Half a chopped onion
   • 2 tablespoon chopped basil
   • 2 tablespoons sesame seeds