Wednesday , 26 April 2017

Category: Recipes

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MILLET FLAX PORRIDGE WITH BANANA CACAO

MILLET FLAX PORRIDGE WITH BANANA CACAO

This recipe makes enough for two people, or for one very hungry person. After a particularly exhausting workout, my body craves porridge. Thick and nourishing, I know that it will ...

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CREAMY BEAN SOUP WITH SPICE SEEDS

CREAMY BEAN SOUP WITH SPICE SEEDS

This recipe makes enough for one as a main dish and two as a starter. This is a hearty soup that is lovely at room temperature or steaming hot. Toasting the seeds is key, giving t ...

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BACONY MUSHROOMS

BACONY MUSHROOMS

In the future, all “bacony” flavored foods will be plant-based.   Gently massage coconut oil and liquid smoke mixture to lightly coat shiitake mushrooms. Cover with savory sp ...

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Greens with Pine Nuts and Sweet Mustard Dressing!

Greens with Pine Nuts and Sweet Mustard Dressing!

GREENS WITH PINENUTS AND SWEET MUSTARD DRESSING Copyright © 2011 The Natural Epicurean Academy of Culinary Arts Ingredients for Salad: • 2 cups baby spinach, gently • 2 cups romai ...

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Cornbread & Chili

Cornbread & Chili

CORNBREAD Combine in mixing bowl in order: 2 cups non dairy milk 2 Tbs maple syrup 2 cups organic cornmeal 1 cup oats, blended to a powder 2 tsp baking powder 1/2 tsp Himalayan se ...

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Panzanella with Tempeh

Panzanella with Tempeh

Make this italian salad when tomatoes are at their best. This updated version adds even more vegetables, along with tempeh for a protein boost, and nestles the salad on a bed of f ...

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(Raw) Wild Rice and Barley Pilaf

(Raw) Wild Rice and Barley Pilaf

1 cup barley 1 cup wild rice 3 cups water 4 cups finely chopped fresh spinach 2 1/2 cups thinly sliced portobello mushroom caps 2 yellow bell peppers, diced 1 cup balsamic vinegar ...

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Sopa a la Italiana

Sopa a la Italiana

SOPA A LA ITALIANA Copyright © 2011 The Natural Epicurean Academy of Culinary Arts Yields: 4 servings Ingredients: 1 medium zucchini chopped 1 medium red bell pepper chopped 1 lar ...

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Gazpacho Andaluz

Gazpacho Andaluz

GAZPACHO ANDALUZ Copyright © 2011 The Natural Epicurean Academy of Culinary Arts   Ingredients: 2 cups blended tomato puree* 1 cup ripe tomato, diced 1 cup chopped yellow or ...

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Sprouted Lentil Salad!

Sprouted Lentil Salad!

SPROUTED LENTIL SALAD Copyright © 2011 The Natural Epicurean Academy of Culinary Arts Yields: 4-6 servings Ingredients: Salad: 2 cups lentils, sprouted 2 large tomatoes, small dic ...

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