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Ginger Miso and Tahini Broth (GMT Broth)

Ginger Miso and Tahini Broth (GMT Broth)

Ingredients

  • 4 tbsp Miso paste
  • 2 tbsp Tahini
  • 3 square inches Ginger grated

Servings: 4

Instructions

  1. Mix to a paste
  2. Lightly simmer vegetables in just enough water to cover.
  3. Remove from heat once vegetables are wilted.
  4. Take 4 tablespoons of water out and mix into miso paste. Pour mixture back into the vegetables in the water.
  5. Taste and adjust.

Recipe Notes

Additions and Variations for GMT Broth:

Add 1 tsp of coconut palm sugar

Add 1 tbsp of juice from tamarind paste

Add a pinch of Hontaka chilies.

Vegetables that work best;

Asian greens like wombok, bokchoy and gai lan

Broccoli

Savoy cabbage

Mushrooms

Rice and quinoa are also good fillers for hungry eaters.

Celeriac Leek and Lentil Soup

Celeriac Leek and Lentil Soup

Ingredients

  • 2  leeks small, washed, sliced
  • 1 tbsp Organic butter
  • 1 tsbp Cold pressed olive oil
  • 1  Celeriac peeled and diced
  • 1  Potato washed and diced
  • 1 cup Green lentils
  •   Water to cover
  • 1 tsp Sea salt
  • 1 tbsp Raw miso paste
  •   Fresh cracked pepper
  •   Handful of spinach optional

Servings: 4

Instructions

  1. Gently saute leeks in butter and oil
  2. Add celeriac, lentils and potato
  3. Cover wih water and simmer until potato and lentils are tender
  4. Season with sea salt and pepper
  5. Add rocket or spinach once off the heat (fresh green leaves)
  6. Pulse blend to finish with a stick blender or place 1/3 of the soup in a blender or food processor until smooth in consistency and add back to the soup

Recipe Notes

Variations:

  1. Broccoli – replace cauliflower with broccoli, use the whole head and peeled stem
  2. Carrot – grate garden fresh baby carrots in place of the cauliflower
  3. Beet – grate whole, washed beets in place of cauliflower,
  4. Sweet Potato – replace potatoes with sweet potato or yams
  5. Butternut squash or pumpkin – replace cauliflower with butternut squash/pumpkin
  6. Cauliflower – use a whole head and break into florets
  7. Garden Greens – prepare the soup above and add in once off the heat podded peas, fava beans, green beans, asparagus and leafy greens for a delicious garden delight.
Quinoa, Kale and Parsley Salad

Quinoa, Kale and Parsley Salad

Ingredients

  • 2 cups Quinoa cooked
  • 3 cups Kale chopped and massaged
  • 1 large handful Italian flat leaf parsley roughly chopped
  • 1  Leek finely sliced
  • 1  Cucumber diced
  • 1  Bell Pepper diced
  • 1  Grated carrot
  •   Lemon Juice
  •   olive oil
  •   Salt and pepper to taste

Servings: 4

Instructions

  1. Toss ingredients together with lemon juice and olive oil
Buckwheat Granola

Buckwheat Granola

Ingredients

  • 1 cup buckwheat
  • 1/4 tsp Cinnamon
  •   nutmeg freshly grated to taste
  • 1/4 tsp orange zest
  • 1/4 cup agave nectar
  • 1/4 tsp Cinnamon
  • 1/4 tsp Vanilla bean powder
  • 2  Dates pitted and finely chopped
  • 2 tsp maca powder
  • 1/4 tsp Sea salt

Servings: 4

Instructions

  1. Soak buckwheat in water overnight
  2. Drain buckwheat in morning and rinse well
  3. Soak again for at least two hours with the following: cinnamon, nutmeg, orange zest and water to soak
  4. Drain again thoroughly and marinate in the following: agave nectar, cinnamon, vanilla bean powder, pitted dates, maca powder, and sea salt
  5. Add 1 cup mixed nuts and seeds that are soaked overnight and drained to the drained buckwheat seeds with chopped dried fruit in the agave mixture
  6. Coat evenly and lay the mixture on dehydrator trays (dehydrate 12 hours) or bake slowly at 200 degrees Celsius until golden
  7. Serve with almond milk or tossed through grated apple and carrot
Stock Concentrate

Stock Concentrate

Ingredients

  • 2  Carrots roughly chopped
  • 1  onion peeled and quartered
  • 1  Tomato quartered
  • 1  Zucchini small, chopped
  • 2 cloves garlic
  • 4  Thyme sprigs
  • 2 leaves Bayfresh chop a few of basil, rosemary and sage
  • 1 bunch Italian flat leaf parsley roughly chopped
  • 150 gm Sea salt
  • 1 tbsp Cold pressed coconut oil
  • 200 g Celery roughly chopped

Servings: 4

Instructions

  1. Puree ingredients in high speed blender, Vitamix or Thermomx until smooth.
  2. Place spoonfuls into ice cube trays and freeze. Remove from trays when frozen and store in the freezer in an airtight container.
  3. Pull out a cube or two to season soups or anywhere you would normally used a stock seasoning.
Lentil Stew

Lentil Stew

Ingredients

  • 2 sticks Celery diced
  • 2  Carrots diced
  • 1  large onion diced
  • 1 tbsp Coconut oil
  • 3  Thyme sprigs
  • 300 ml cooked tomatoes
  • 1 cup Lentils soaked
  • 2 cups Cabbage finely sliced
  • 4  small potatoes diced
  •   Water to cover
  •   Salt and pepper to taste
  • 2 tsp Apple Cider Vinegar optional

Servings: 4

Instructions

  1. Saute celery, carrots, onion in coconut oil.
  2. Add the remaining ingredients except for vinegar and simmer until potatoes are tender.
  3. Finish with seasoning to taste and vinegar.