Tag: Lemons


This soup is very flavoursome and warming with these spices.

Kumara and Carrot Soup

  • 1 Medium Red Onion (Diced)
  • 1 Small Green Chilli (Diced)
  • 15 ml Fresh Ginger (grated)
  • 5 ml Ground Cumin
  • 5 ml Ground Coriander
  • 2.5 ml Ground Turmeric
  • 2 Large Carrots (Peeled and chopped)
  • 3 Large Kumara (Peeled and chopped)
  • 750 ml Vegetable Stock
  • 1 medium Lemon (Juiced)
  • 1 handful Fresh Parsley (for garnish)
  • 10 ml Cold Pressed Olive Oil (For saute onions)
  1. Heat Oil, saute onion till clear , chilli and ginger
  2. Add cumin, coriander and Turmeric and stir
  3. add carrot and kumera and toss well
  4. Add vegetable stock – bring to the boil and simmer 25 minutes
  5. Just before you remove from the heat – stir in the lemon juice.
  6. When served – garnish with fresh parsley.

Quinoa Tabbouleh


Quinoa is a great nutritious salad and a nice change to using Bulghur Wheat.


The secret to cooking Quinoa is to soak it in Hot water for 5 plus minutes. Then rinse in cold water until the water coming from the Quinoa is clear. Now cook as you would rice. 1 cup quinoa will expand to 3 cups when cooked.

  • 250 ml Quinoa (Mix White and Red)
  • 500 ml Water
  • 3 Large Tomatoes (chopped)
  • 250 ml Red Pepper (chopped)
  • 125 ml Green Cucumber (chopped)
  • 125 ml Spring Onions (chopped)
  • 20 ml Cold Pressed Olive Oil
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Mint (chopped)
  • 1 Medium Avocado (chopped)
  • 1 Medium Lemon (Juiced)
  1. When the Quinoa has absorbed all the water it is ready.
  2. Combine all the ingredients together with the Quinoa.
  3. Garnish with some of the Parsley.
    Can be served hot or cold.
  4. Can be served hot or cold.

Banana Rice Salad



This Rice Salad looks and tastes great and is so Scrumptious.

Main Ingredients

  • 375 ml Brown Rice (Long Grain)
  • 125 ml Black Rice
  • 4 Bananas (Sliced)
  • 1 Medium Red Onion (Chopped small)
  • 250 ml Desiccated Coconut


  • 2 Large Lemons (Juiced)
  • 125 ml Raw Sugar
  • 10 ml Sea Salt
  • 150 ml Cold Pressed Olive Oil
  1. Cook Rice – Drain and set aside to cool.
  2. Prepare dressing and mix well.
  3. Rub dressing through the cooled rice , add chopped onion and lightly fold in coconut.
    Lastly – add bananas ( so they do not get too mashed up)
    Chill and serve
  4. Lastly – add bananas ( so they do not get too mashed up)
  5. Chill and serve
The Black rice could turn the rice into a pinky colour.

Minted Bean Salad



This is an excellent salad when green beans are plentiful. It is quick to prepare and keeps well in the fridge.

  • 1 Medium Green Cucumber
  • 1 Red Capsicum
  • 250 Grams Beans (Green or Mixed)
  • 1 Bunch Mint
  • 2 Lemons – Juiced
  • 5 ml Raw Sugar
  • 125 ml Flaxseed Oil
  • Salt and Pepper to taste
  1. Cook Beans, then plunge into cold water, drain and dry.
  2. Mix all ingredients together and serve.
Great on its own or serviced with Red Cabbage Salad.