Cauliflower with Mung beans & Spiced Sunflower Seeds

1 cup mung beans
½ cup sunflower seeds
zest of one lemon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
pinch of sea salt
1 tablespoon virgin coconut oil
1 medium sized cauliflower, cut into florets, stems cut into smaller pieces
10cm piece of leek, thinly sliced
juice of 1/2 lemon
freshly ground black pepper

1. Cook the mung beans in plenty of boiling water until just tender. Drain and set aside.

2. Toast the sunflower seeds, lemon zest and spices on a dry pan for a few minutes. Keep stirring constantly.

 Set aside.

3. Add coconut oil in the (same) pan, add leek and cauliflower and sautee for a few minutes. Add in a dash of water, cover the pan with a lid and leave the veggies to cook medium click low until just tender (or to your liking).

4. Add in the mung beans, half the sunflower seeds and drizzle in the lemon juice. Season with freshly ground black pepper and an extra pinch of salt if needed. Serve sprinkled with the extra sunflower seeds.

Sweet Potato Salad


2 pounds sweet potatoes, peeled and cut into cubes
1/2 onion, finely chopped (I used red onion)
1 red bell pepper, seeded and finely chopped
4 green onions, thinly sliced
1/2 cup Veganiase  

1/2 lime, juiced
1 tsp smoked paprika, or to taste (I love the taste of smoked paprika)

1/2 to 1 tsp ground cumin
a dash of cayenne pepper or to taste, optional

Salt and freshly ground black pepper


1.      Cut the sweet potatoes with cone #3 cook in 7 qt or EOS with small amount of water 14 cup.

2.      Medium click low until tender.

3.       Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.
3. In a separate bowl, add the Vegenaise,  lime juice, smoked paprika, cumin, garlic and salt and pepper
to taste. Whisk or stir to combine, pour over the potatoes and veggies and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

Quinoa Brazil Nut Paella

1 cup whole grain quinoa
1 1/2 cups vegetable broth
1/2 orange, juiced (about 1/4 cup juice)
1/2 orange diced
2 tsp orange and lemon rind zest
1 lemon, juiced
1 bag frozen mixed organic veggies (peas, corn, carrots)
1 large onion, chopped
2 white button mushrooms, chopped
7 cloves garlic, chopped thickly
1/2 Serrano pepper, roasted, de-seeded and chopped
1/2 cup Brazil nuts, chopped
2 Tbsp Spanish olive oil
2 Tbsp vegan buttery spread
2 bay leaves
1/4 teaspoon saffron strands
1 tsp cayenne
generous black pepper
sea salt to taste

Prep: Saladmaster machine
Juice, chop and zest the orange.Juice and zest the lemon with cone #1
Chop onion cone #2 , garlic, mushrooms cone #4 and Brazil nuts.
De-seed and slice Serrano pepper. Roast strips of pepper.

In 3 qt  pan:
Cook quinoa in broth & orange juice.

 In 11 inch skillet add oil, vegan spread, a pinch of salt and pepper.
Turn heat to medium heat-until oil sizzles. Add onion, garlic, pepper, Brazil nuts and bay leaves.
Saute for a few minutes, on medium heat.
Add chopped orange and orange zest.  Saute uncovered for an additional few minutes.
Fold in package of frozen veggies (thawed. Add lemon juice.
Saute on medium-high for five minutes, stirring constantly.
When all ingredients are cooked through and slightly browned, remove 1/2 of veggies from skillet. Set aside, covered. Tip: For the fresh green pea look, leave out a few steamed bright green peas and fold then into finished dish. Serve hot. Garnish with grated/chopped raw Brazil nuts.

Almond Dressing Mayo

1 cup soaked almonds

¾ cup water

1 clove garlic

½ Juice one lemon

Wee bit of agave or honey

Dash cayenne pepper

2T oil

1 T lecithin

Blend together in blender

Raw Kale Salad

1 lb. kale
1/2 tsp. salt
1/2 lemon, juiced
1 tbs. extra virgin olive oil
Other additives:
 apples, celery, avocado, carrot, tomato, cucumbers, beets nuts, seeds, etc.
De-bone and cut up the kale. Add salt and lemon juice. Massage kale until soft.
Add other ingredients and enjoy! Serve with Almond mayo dressing

The Best Carrot Salad

¼ cup walnuts
4 carrots cut with cone #2
1 tart apple cut cone #2
¼ cup Black Olives sliced
¼ cup Sun dried Tomatoes
a handful of mint chopped
Salt and pepper
Juice of half lemon
extra virgin olive oil- just a small drizzle
directions: cut veggies with saladmaster machine, toss all ingredients and serve.