Sunday, November 28, 2010

Green Soup

I love gardening, watching something grow, knowing something is thriving because of you is such a great feeling! Now I don't have much room, we're renting, so the only room for edible plants is on our teeny tiny balcony. I've got some water smart boxes to make the most of the little rain we get. So I've planted two rectangular herb boxes, full of herby/veggie goodness, some garlic separately and then the bay tree, blueberries and strawberries in separate boxes. 

I love eating what i've grown, it tastes so much better. No chemical nasties in my food, makes you feel great. I love how much they spring up after the rain too, they're impressive. Inspiring. So with my home grown goodness (except the zucchini) I made some soup!

Green Soup
Makes 2 serves
2 cups spinach
1/2 cup mint
1/2 cup coriander
1 zucchini
Stock to cover
  • chop zucchini into small pieces
  • cover with stock
  • boil untill the zucchini is tender
  • blend
  • return to heat, simmer till you reach desired consistency
  • add in spinach, mint, coriander
  • blend again
  • Enjoy!
This is so yummy and just looks good for you! So vibrant and green! I almost forgot to take a photo so this one was after eating some of it- oops.

I love this time of year for the fresh produce. I'm so excited by all the beautiful fresh fruit and veg I have in my kitchen! We got a 10kg watermelon!!! bananas, oranges, apples, blueberries, raspberries, sweet potatoes, zuchini, celery, lettuce, cucumbers, mushrooms, carrots, beetroots and paw paw!! I can't wait till the paw paw's ripe- I haven't had one in years, it feels like such a treat! I'm going to try out some stirfrys with the watermelon rind- I've never tried it before, I saw a recipe for it on pohs kitchen and thought I should find a vegan version! Stay tuned for the results... *fingers crossed*
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Thursday, November 18, 2010

Broccoli & Mushroom Rice

This is really filling and quick to throw together and goes without saying it tastes great and is really healthy! I love mushrooms and broccoli so this is heaven for me but if you don't like them (I'm not delusional I know there are lots of you out there!)- just swap them for some other veggies! 

The basic idea is rice and veg- it'll taste good with most things, if you want something sweeter try peas/corn/carrot or if you don't like broccoli try asian greens like bok choy/choy sum/wombok. Go with what you love, use recipes as a suggestion or basic idea that you can tweak! (no one's going to take offense, don't be scared!)

Broccoli and Mushroom Rice
1 cup (cooked) brown rice- I usually do this ahead of time and let it cool so it's not gluggy
Handful of dried shitake mushrooms
2 button mushrooms
2 cups broccoli
1 cup stock
1 tbsp rice wine
1 tbsp soy sauce
  • Cook rice (can be done ahead of time)
  • Soak dried mushrooms
  • Chop mushrooms and broccoli
  • Cook in stock
  • Add rice when veg is cooked to your liking
  • Mix through soy sauce and rice wine
  • Cook until there's no remaining liquid
This makes a decent size serve, it will fill you up and makes 1 cup of rice go a long way. Hope you enjoy it! xxx
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Tuesday, November 16, 2010

Creamy Wasabi Dip

I hope you like this recipe, I love the strong flavours- especially during the hayfever season- I love the kick of wasabi! The avocado gives it a creaminess but having the peas and lime cuts through the fat so it's not over the top (like guacamole can be you know?)

Creamy Wasabi Dip
1 Avocado
4 tbsp Wasabi (or less if you don't like it hot)
2 cups Peas
Big handful of fresh coriander (include stalks)
4 tbsp lime juice 
4 tbsp warm water
  • Boil peas until tender
  • Blend all ingredients except water
  • Drizzle in the warm water slowly whilst blending to reach desired consistency- I like mine a little chunky but if you want it smooth just add more water and keep blending. 
This made 3 decent size serves that I have with veggies for afternoon tea- Yum! This recipe can also be made into a sauce if you add more water- it tastes great over veggies or as an unusual pasta sauce or stirred through rice/quinoa. Hope some of you like wasabi too and give this a try! 
Enjoy xxx
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Stewed Apple

This is my favourite dessert in the whole wide world. My mother used to make it for me when I was little so eating it feels like a big warm hug. I've changed the recipe since then (omitting sugar/salt and including skins)

It's filling and full of fiber, unlike most desserts. Great warm in winter and cold in summer or frozen as fruit sorbet! It's almost like cinnamon apple sauce depending on how much you reduce it/how thick you like it.

Stewed Apples
4 Apples- I like granny smiths but it works with any apples!
1 tsp cinnamon
1 tbsp lemon juice- I like a bit of an acidic kick so you might want to add less and taste.
Stevia to taste (10 drops?)- this will change depending on which apples you're using.
  • Core and chop apples (leaving skin on)
  • Simmer apples with as little water as possible until tender
  • Blend until smooth (or feel free to leave it chunky if you want some bite to it!)
  • Return to heat, add lemon, stevia, cinnamon
  • Reduce on a low heat to achieve desired consistency & intensify flavour
  • Serve sprinkled with cinnamon!
This makes 2 large or 4 small serves. It can be eaten hot or cold and it can also be used as an egg replacement in baking recipes. When it's cold the texture is much thicker and stickier, which I like, it makes it feel more decadent! but if you're not big on that texture just thin it down with some water!

I really hope you give this a go, it's low cal/fat/sugar, easy to make and keeps well in the fridge and freezer (so if you get a big cheap bag of apples at the market that need to be used asap this recipe is great!) How can you go wrong?! 

Hope you enjoy this as much as I do! xxx
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Zucchini Soup

I don't know if this should count as a 'recipe' its more of a lazy meal- but I eat it so much I have to include it on my food blog!.. it's a version of my lazy/easy soup. 

Basically you can do it with any vegetables you like (peas, tomato, carrots, broccoli, cauliflower etc etc), any stocks (vegetable, 'chicken', 'beef'), herbs (parsley, coriander, basil, mixed herbs etc), spices (coriander, cumin, chili powder, turmeric etc)

Today I went with Zucchini because I got some cheapies at the asian grocer that needed to be used asap! Thus I made a larger batch than usual (7 serves) and popped some in the freezer for when I don't feel like cooking. 

Zucchini Soup
4 medium Zucchinis
4 cups vegetable stock
1 tbsp dried parsley
  • Chop zucchinis
  • Cover with stock
  • Add parsley
  • Boil zucchinis until tender
  • Blend! (an upright blender or hand held blender are best)
This soup is surprisingly filling for such a low cal and low fat soup. Made with zucchini it has the consistency of a broth that's been thickened with corn flour, I'm not sure if you'll know what I mean but basically it's in between a thick vegetable soup and a liquid broth soup. I'm sure I'll post some different versions of this over time but it's all basically the same easy soup recipe! 

Hope you enjoy! xxx
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Vanilla Almond Milk

I got so sick of the price of soy/rice/oat/almond milk at the supermarket that I decided to make some. Seriously, it was $5.50 for 1L of almond milk. I made 1.25L with 1/2 cup almonds... almonds are $9/kg- SO much cheaper!! 

It's not a hard recipe, you've just got to think ahead because you'll need to soak the nuts. This is a fairly thin milk but if you'd like it stronger/thicker just reduce the ratio of nuts to water!

Vanilla Almond Milk
1/2 cup almonds (pre soaking measurement)
5 cups filtered water
1 tbsp vanilla extract
Pinch of salt
  • Soak almonds for 2 days
  • Rub skins off
  • Blend almonds with water
  • Add vanilla extract and salt (this is subtle- if you want a strong vanilla taste just add more!)
  • Also if you want it sweeter you can add some stevia
  • Pour through a milk bag/paint bag/muslin/old stockings
  • Bottle- it will keep 4-5 days in the fridge
You'll be left with some almond meal from the straining process- don't waste it!! just dry it out and you can sprinkle it on fruit/desserts/salads/veggies. You can even mix it with herbs/spices to make it more special or bake with it! 

I use it pretty much the same as any other milk- I drink it straight, have it with cereal, in tea and use it in sauces and baking. 

Hope you give this one a go- Almonds a so great for you!
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Saturday, November 13, 2010

Lunch Ideas

Here are some ideas for lunches away from home:
  • Smoothies (a thermos is good for this)
  • Salads w sprinkles/dressings (you can have the dressing separately to add at the last moment- I use a baby jam jar)
  • Fruit (harder ones tend to be safer)
  • Dried Fruit
  • Nuts
  • Cooked veggies (cold or hot)
  • Raw veggies- find ones you like raw! (my faves are mushrooms, carrots, broccoli etc)
  • Left overs from last nights dinner (aka anything that tastes good cold- like beans/rice/pasta)
  • Soup (again the thermos comes in handy here)
  • Tofu with herbs/stock powder sprinkled over (tofu doesn't need to be cooked and can be eaten cold!)
  • Beans/lentils (if you're ever in a pinch a can of chickpeas can be a lifesaver!)
  • Brown rice/Quinoa/Pasta- sprinkle it with spices/herbs and it's yum
  • Sandwiches
  • Dips with veggie sticks
  • Sweet potato/baked potato
  • Muesli (depending on where you are there's usually milk in the fridge or it doesn't taste half bad with juice or water)... I know this one sounds strange but hubby loves it! I made him a tropical fruit/coconut/almond muesli and he got addicted!
Anything that takes time I will prep/cook the night before (it's usually some form of the previous nights dinner) But if I'm in a rush I'll grab the easy stuff like raw veg, fruit and a can of chickpeas. If I ever forget my lunch I'll just grab some veggies from the supermarket- there always seems to be one in walking distance! 

Hope I could give you some healthy ideas to help you avoid the junk! 
Enjoy! xxx
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Tuesday, November 9, 2010


I could literally live off this. I LOVE IT!!! It's protein rich and will fill you up for ages! It's the perfect dip, you can thin it down and use it as a sauce/dressing or even add it to soups/stews to thicken it and fill you up longer! Husband loves it in his sandwiches, it's great all round- a low fat, low cal version of the best dip ever! 

1 can Chickpeas (I believe they're called garbanzo beans in the US).. alternatively you can use dried chickpeas (less salt and cheaper!) but you'll need to soak the beans overnight and cook them first (a pressure cooker is a wise investment!)
1 tbsp Tahini
salt and pepper
lemon juice to taste or vinegar to taste (if you like)
approximately 1 cup warm water
Paprika ** try any spices you like! Coriander and cumin work beautifully, as does gram marsala or a good Indian chili powder.
  • Blend chickpeas (pulse at first if you like your blender)
  • Add tahini
  • Drizzle in warm water SLOWLY until you reach desired consistency
  • Season to taste and add 1 tsp paprika (or more if you like)
This recipe freezes really well so if you're generally short on cooking time make a larger batch and de-frost as needed. I made 4 times this recipe and stuck most of it in the freezer!
Enjoy!!! xxx
VictoriaCrimson- I'm so glad you like the last post! I figured there has to be something there for everyone! I've been cooking for 10+ years. I just starting writing down the combinations I like and couldn't stop! 

I have a fair few cook books, I try new things all the time and when I'm out of things I just make up new combinations or edit the old ones! 

Plus I get bored easily so variety is the spice of life! xxx
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Saturday, November 6, 2010


Dips, sauces, dressings for veg/salad/tofu etc (can be used hot or cold)

I’m not really one for measuring anything that I view as ‘safe’ and each to their own, so adjust to taste.
The combination can be made to suit whatever you dish you want by adding more or less liquid.


[With the sauces just add less liquid to turn it into a dip.]
  • Soy Sauce, Chilli, Ginger, Lime juice
  • Chinese dark Vinegar, soy sauce, Chinese five spice
  • Chinese dark vinegar, soy sauce, chilli oil
  • Soy, Sesame oil (you only need a TINY bit), stevia
  • Oregano, tomato paste, red wine vinegar, s&p, garlic, water
  • Mixed herbs, tomato paste, s&p, water
  • Garlic, curry powder, salt, water, bay leaves, cinnamon, tomatoes, coconut milk, lemon juice
  • Coconut milk, cloves, cumin seeds, mustard seeds, garlic, turmeric, chilli powder, ginger, tomatoes, s&p, coriander
  • Coconut milk, tomato paste, veg stock, garlic, ginger, coriander powder, cumin, turmeric, garam marsala, water
  • Ginger, lemongrass, salt, kaffir lime leaves, coconut milk
  • Tomato, Star anise, cinnamon, cardamon, bay leaves, pepper, cloves, saffron, water, lemon zest.
  • Garlic, soy, tamarind juice, sambal olec, stevia, coconut milk
  • Garam marsala, coriander powder, fresh coriander, cumin, chilli powder, cloves, mustard seeds, cardamon, cinnamon, asafoetids, garlic, tomato paste/tomatoes, s&p, ginger, water
  • Curry powder, mustard seeds, turmeric, salt, coconut milk, coriander, lime juice, water
  • Ginger, garlic, mustard seeds, coriander, garam marsala, turmeric, salt, water, tomatoes
  • Garlic, ginger, chilli, mustard seeds, cumin seeds, tomatoes, chilli powder, turmeric, salt, lemon juice, tamarind, coriander
  • Garlic, ginger, turmeric, chilli powder, garam marsala, coriander powder, cumin powder, amchur, nutmeg, fenugreek, salt, tomatoes, bay leaves, cinnamon, lemon juice, fresh coriander
  • Garlic, lime zest, lemon grass, turmeric, chilli, coriander seeds, coriander fresh, thai mint, coconut milk, veg stock, lime juice, soy sauce
  • Tomatoes, coriander seeds, cumin seeds, fennel seeds, cardamon, fenugreek leaves, pepper, turmeric, cinnamon, garlic, chilli, mint, coriander, s&p
  • Coconut milk, fenugreek soaked, turmeric, cumin, coriander, chilli, curry leaves
  • Turmeric, salt, chilli powder, coconut milk, chilli, fennel seeds, curry leaves, cinnamon sticks, lemon/lime
  • Garlic, nutmeg, cayenne, turmeric, veg stock, tomato, lemon juice
  • Ginger, garlic, lemongrass, chilli, curry powder, coconut milk, basil, coriander, s&p
  • Cumin, coriander, garam marsarla, cloves, cardamon, cinnamon, salt, chilli powder Tomato Paste
  • Lite coconut milk w Indian spices, mix into lentils/beans, brown rice, or with any veggies.
  • Lemon juice, lemon zest, tomato paste or crushed tomatoes, s&p, basil, cumin, cinnamon, garlic, chilli
  • Asian broth- ‘chicken’ stock, lime juice, chilli, ginger, soy sauce, pepper, five spice, coriander
  • Black bean sauce, soy sauce, coriander, sesame oil, lime juice, garlic, spring onion, s&p, ginger, chilli
  • Coconut milk, lime, coriander, chilli, ginger, garlic, crushed nuts, s&p
  • Sesame oil, coconut milk, chilli, lime, lemon grass, garlic, ginger, coriander, coriander seeds, soy sauce
  • Cumin, coriander, oregano, Dijon mustard, garlic, chilli, smoked paprika, tomatoes, balsamic vinegar, rosemary, lemon
  • Garlic, chilli powder, cumin, cinnamon, s&p, tomatoes, coriander, balsamic vinegar, lime
  • Coriander, curry powder, coconut milk, s&p, lemon juice
  • Mustard powder, tomatoes, red wine vinegar, cloves, bay leaf, mint, salt
  • Tamari or soy sauce, ginger, yeast flakes, stevia, Dijon mustard
  • Ginger, s&p, thyme, allspice, cayenne, chilli, garlic, stock, coconut milk, stevia, lime juice, coriander
  • Ginger, garlic, cinnamon, grd coriander, cumin, saffron, orange zest, bay leaves, tomatoes, lemon juice, fresh coriander, fresh parsley, s&p
  • Chilli, coconut milk, veg stock, soy sauce, stevia, s&p, fresh coriander
  • Garlic, chicken stock, tomatoes, parsley, thyme, bay leaf, s&p
  • Rosemary, Dijon mustard, oregano, s&p, basil, garlic, chilli, tomatoes, balsamic vinegar
  • Ginger, garlic, sesame oil, chilli, soy, lime, balsamic vinegar or Chinese dark vinegar
  • Thai basil, chilli, coconut milk, lime, sesame oil, s&p
  • Dashi stock, sambal olec, soy, fresh corriander
  • Beef stock, mixed herbs, lemon juice
  • Mustard seeds, ginger, chilli, curry leaves, turmeric, tamarind paste, garam marsala, salt, tomatoes
  • Garlic, bay leaves, thyme, cumin, basil, cinnamon, chilli flakes, allspice, s&p, tomatoes
  • Dry mustard, pepper, tomato paste, red wine vinegar, water
  • Veg stock, lemongrass, ginger, garlic, kaffir lime leaf, chilli, pepper, stevia
  • Lemon juice, lime juice, ginger, garlic, s&p, oregano, balsamic vinegar
  • Garlic, rosemary, bay leaf, smoked paprika, veg stock, s&p
  • Tomatoes, chilli, basil, red wine vinegar, s&p
  • Rosemary, bay leaves, English mustard, vegemite, beef stock
  • Mint, stevia, red wine vinegar, s&p
  • Cardamon, chilli, cloves, tom paste, lemon, s&p
  • Basil, red wine vinegar, s&p, tomatoes
  • Chilli, tomato, basil, balsamic vinegar, s&p
  • Garlic, chilli, tomato, basil, s&p
  • Tomato, vinegar, s&p, basil, garlic
  • Garlic, stock, tomatoes, basil, s&p

[Just add water to make them into dressings/sauces or omit the liquid element to change to sprinkles]
  • Avocado, paprika, garlic, s&p
  • Peas, mint, lemon, s&p
  • Hummus- chickpeas, tahnini, s&p, lemon juice, warm water- variations w cumin/coriander, tomatoes, paprika etc
  • Spinach hummus- garlic, chickpeas, cumin, orange/lemon juice, tahini, coriander, spinach
  • Lentil/bean dip- works with pretty much every cooked bean/lentil- just blend with warm water, s&p. You can add any herb/spice/nut butter you want.
  • Nut butters- blend or crush to pulp, can use any nut
  • Nut creams- soak nuts overnight then blend for cream, or blend and add water to thin out. Cashew cream is my fave.
  • Nutritional Yeast w nut cream, s&p- warm as a decadent sauce or cold as a creamy dip
  • Mustard- needs no additions but deserves a mention- can be watered down and used as a salad dressing or added to a nut cream sauce.
  • Vegan Pesto- nuts of choice, herbs of choice, s&p, splash of warm water to make it a sauce instead of a dip. I like using almonds (lowest calorie & best for you) and basil w garlic, s&p. But you can break with tradition and try cashews & oregano or macadamias & coriander… it all depends on what you like.
  • Dijon, nutmeg, parsley, s&p, nutritional yeast
  • Mustard, lemon juice, s&p
  • Avocado, s&p, lemon juice
  • Garlic, chilli, peas, mint, parsley, nutritional yeast, s&p, lemon
  • Tahini, lemon, water, garlic, cumin, parsley, s&p
  • Mixed herbs, miso, water
  • Nut cream, parsley, s&p, lemon juice
  • Salsa- tomato, chilli, coriander, lime, s&p
  • Lemon juice, apple cider vinegar, Dijon mustard, garlic, tarragon, basil, parsley, thyme, salt, silken tofu, pepper- blend for creamy vinagrette/dip
  • Capsicums, nutritional yeast, s&p
  • Dukka- hazlenut, pistachio, sesame, coriander, cumin, cayenne, s&p
  • Avocado, soy milk/water, lemon, silken tofu, chervil, s&p, tobasco
  • Avocado, s&p, oregano
  • Tin/jar cooked red capsicums, chillies, garlic, coriander seeds, cumin seeds, salt
  • Pine nuts, garlic, basil, yeast flakes, s&p, cayenne, green leaves- blend
  • Dijon mustard, parsley, tomatoes, gherkins, s&p
  • Wasabi
  • Wasabi, avocado, s&p
  • Wasabi, silken tofu, s&p
  • Tomato, soaked mustard seeds, malt vinegar, ginger, garlic, chilli, turmeric, cumin, chilli powder, stevia, salt
  • Garlic, ginger, chilli, turmeric, cumin, curry powder, tomatoes, coriander fresh, vinegar, stevia, s&p
  • Carrot, white wine vinegar, cider vinegar, soy sauce, sesame oil, hot mustard, ginger
  • Tomatoes, parsley, chilli, cumin, s&p, nuts, lemon, balsamic vinegar
  • Basil, avocado, red wine vinegar, English mustard, s&p
  • Tomato paste, apple cider vinegar, stevia, garlic, salt, allspice, cloves, pepper
  • Garlic, parsley, tarragon, basil, rosemary, white wine vinegar, stevia, s&p, Dijon mustard, water
  • Peas, stock powder, garlic, mint
  • Soy sauce, garlic, thyme, pepper, limes, stevia,
  • Garlic, vinegar, shallot, lemon juice, yeast flakes, basil, parsley, s&p
  • Cumin, cayenne pepper, s&p, garlic, chilli, tomato paste, apple cider vinegar
  • Miso, rice vinegar, stevia, s&p, garlic, Dijon mustard, lemon, chives, water
  • Dijon, red wine vinegar, s&p, parsley
  • Balsamic vinegar, garlic, oregano, Dijon mustard, s&p
  • Mustard, nutritional yeast, pepper
  • English mustard, stock, garlic, s&p, nutmeg
  • Garlic, tomatoes, oregano, s&p, balsamic vinegar
  • Lentils (cooked), garlic, ginger, chilli, tomato, stock, s&p
  • Wholegrain mustard, parsley, s&p
SPRINKLES/Dipping bowls
[With dipping bowls you can add water or a veg puree to make it a dip/sauce.]
{Make them however you feel like (I enjoy variety) you can make a rough paste/smooth paste/chop finely/chop coarsely etc & veg stock is powdered variety.}
  • Mexican or Indian chilli powder & salt- especially good on corn
  • Salt, Rosemary, Thyme- crushed in mortar and pestle (if fresh) and sprinkled over
  • Five spice, ‘beef’ stock powder, pepper
  • Dukka- nuts of choice- I like almonds, brazil, macadamia, pine etc (not too many) sesame seeds, coriander, cumin, garam marsala, chilli powder, salt- Roast spices, grind then pound the nuts & mix. Sprinkle over salads/veg/tofu anything!
  • Beef stock, mixed herbs
  • Stock, paprika, salt, onion powder, garlic powder, chilli powder, chilli flakes, cayenne, thyme, oregano, pepper
  • Garam marsala- coriander seeds, cumin seeds, pepper, cardamon, cinnamon sticks crushed, cloves, nutmeg—roast in oven or dry pan then grind.
  • Dukka 2- almonds, hazelnut, coriander seeds, cumin seeds, pepper, nutmeg, sesame seeds, salt
  • Rosemary, paprika, salt
  • Smoked paprika, mint, basil, lemon, s&p
  • Rosemary, garlic, pepper, parsley, balsamic vinegar
  • Garlic, parsley, balsamic vinegar, lemon juice
  • Grain mustard, red wine vinegar, s&p, lemon juice, stevia
  • ‘Chicken’ Stock powder, parsley, pepper, lemon juice
  • Cumin, coriander, garam marsarla, cloves, cardamon, cinnamon, salt, chilli powder, Turmeric
  • Coriander, cumin, salt
  • Chillies, ginger, coriander, mustard seeds, turmeric, cumin, pepper, lemon juice, sprinkle of desiccated coconut if calories allow
  • Rosemary, lemon, mint, s&p, garlic
  • Black pepper, white pepper, cayenne, sweet paprika, dry mustard, ginger, soy sauce, chives
  • Garlic, parsley, coriander, mint, ground coriander, cumin, chillies, s&p
  • Cumin, chilli powder, curry powder, garlic salt, cayenne papper, powdered ginger, cinnamon- Really good for roasted almonds in
  • Topping- oats, Dijon, s&p, lemon, goes crispy when cooked
  • Garlic, parsley, curry powder, chicken stock, chilli, s&p
  • Coriander, lime, s&p
  • Mint, chives, coriander, s&p, lemon juice
  • Lemon, chilli, parsley, s&p
  • Garam marsala, fresh coriander, chilli, ginger, garlic, turmeric, mustard seeds, cumin seeds
  • S&p, coriander seed, fennel seed, dried chilli, oregano, lemon zest, garlic
  • Garlic, lemon, ginger, chat marsala, chilli, cumin seed, coriander, amchoor, coriander, s&p
  • Chilli, s&p, lime
  • Garlic, lemon s&p
  • Mint, stock powder, s&p
  • Garlic, rosemary, orange rind, s&p
  • Red wine vinegar, stevia, dill, garlic powder, dry mustard, s&p
  • Thyme, lemon, s&p
  • Rosemary, lemon, cumin, s&p, stevia
  • Chilli, s&p, smoked paprika, garlic, lemon
  • Rosemary, s&p, garlic, grated horseradish, lemon
  • Chilli, garlic, ginger, apple cider vinegar, salt, stevia
  • Basil, garlic, cider vinegar
  • Garlic, sumac, lemon, s&p
  • Basil, mint, parsley, chilli, lemon, s&p
  • Chilli, thyme, s&p
  • Garlic, rosemary, s&p
  • Basil, lemon, oregano, garlic, s&p
  • Garlic, rosemary, s&p
  • Garlic, chilli, tyme, s&p, lemon
  • Garlic, nutmeg, s&p, lemon juice, cinnamon
  • Lemon, ginger, turmeric, s&p
  • Basil, lemon, chilli, balsamic vinegar, s&p
  • Paprika, lemon juice, s&p
  • ‘Beef’ stock powder, Sambal Olec (chilli paste w seeds) 
[Sprinkle over fruit]
  • Cinnamon- on apple and banana is the best!,
  • Cocoa powder (unsweetened)
  • Nutmeg
  • Cocoa, vanilla extract, stevia
  • Lime, apple cider vinegar, vanilla extract, stevia
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