Live Lean Health

Where Kindness is Lifestyle

Polenta Chips

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Ingredients

Polenta
2 Cups raw polenta (milled)
2 Cups water
Pinch of Sea/ Himalayan Salt
Herbs of choice (i love fresh Rosemary)
Olive oil

Cashew Cheese
60g Cashew nuts (soaked for at lest 2 hours)
1 tbsp Raw Apple Cider Vinegar
1/2 tsp Sea/Himalayan Salt
filtered water (as needed)
Chives

Method
Boil water in a pot and add the milled polenta, salt and herbs
Stir until it becomes quite thick (you can remove from heat as it will start bubbling up as it becomes hotter)
Remove and keep in pan or put in square tray, if you need that particular shape, let cool for 2 hours
Once cooled, remove from tray or pot and slice in thick chunks, resembling chips
Place in the oven tray with olive oil and extra rosemary on top, if you like, and let it become crispy!Get ready to serve with Sour Cream

Sour Cream Method
Drain cashews and place in food processor
Add ACV and salt and blend. Add 1 tbsp of water at the time to make the consistency less thick.
Chop the chives and add to the cream once you are happy with its consistency.

V / GF

Photo credit: Mark Dyer
Styling: Debora Di Donato 

MUSHROOM STROGANOFF

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Ingredients

3 tbsp olive oil
1/2 red onion
1 tbsp rice flour
1 vegetables stock in 1/2 cup of water
1 tbsp tomato paste
1 tbsp soy sauce
250g button mushrooms
50g tempeh
1 tbsp apple cider vinegar
Parsley (dried or fresh)
small can coconut cream
Vegan friendly tagliatelle (can be gluten free* )

Method

Chop the onion finely and place in a pot with the olive oil
Let it cook until it becomes a little caramelised then add the rice flour and mix well
Add in the vegetables stock liquid, soy sauce and tomato paste until all well mixed
Add the chopped mushrooms and tempeh to the sauce and let it cool
Add in the apple cider vinegar and parsley after 10 minutes and stir well
When the liquid starts becoming less , add in the coconut cream and cook on low heat
Boil water and cook the tagliatelle (just below al dente) and drain
Add the pasta to the sauce and mix well before serving

Photo credit: Mark Dyer
Styling: Debora Di Donato

V / GF*

Cauliflower Pizza

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Comfort food is always a pleasure and much needed to feel better no matter the situation. But normally we associate comfort with junk and that just not need to be the case.

Ingredients:
500g cauliflower (one medium cauliflower head)
1 cup of spelt flour (use almond flour for GF)
2 Tbs of linseed powder for flax egg (we use gold linseed for the light colour)
2 garlic cloves
1 cup Tomato passata
Dried basil
Fresh basil
Pinch of Salt
Chilli flakes (optional)
4 Mushrooms
10 Cherry tomatoes
5 Kalamata olives
½ cup Vegan mozzarella
3 tablespoon Nutritional Yeast (optional but highly recommended )

Method:
Pre-heat the oven to 200 degrees celsius
For the flax egg, mix 2 tablespoon ground flaxseed meal with 2 1/2 tablespoons water. Stir
and let stand 15 minutes to thicken
Chop the mushrooms into thin layers and slice the olives down the middle.
Chop the cherry tomatoes
Crush 2 garlic cloves and mix into the tomato
Steam the cauliflower florets
Once steamed, place in a kitchen towel and squeeze hard to drain the excess water
Place in a food processor and mince the florets then place them in the towel again for extra
water draining
Once the excess water has been drained place it back into the food processer and add the
flax egg and flour. Mix until it resembles a dough
Cover a pizza tray with parchment paper and distribute the dough pushing it down with your
fingers as thin as you can. This is a very important step to make sure the pizza will cook
evenly
Add the tomato and garlic mix and distribute evenly on the pizza dough
Scatter the mushrooms, cherry tomatoes, olives and add the dried basil, pinch of salt and
chilli flakes
Add the vegan mozzarella and nutritional yeast to cover the pizza but leave around 1.5 cm at
the edge
Place in the oven and cook for 20 minutes or until brown
Remove from the oven and add some fresh basil and rocket salad

V GF

Roasted Tomato Soup

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Ingredients

12 Ripe Tomatoes (choose your favourite)
1/2 cup fresh basil
1 red onion
3 cloves of garlic
3 tbsp olive oil
pinch of sea salt
Optional to garnish: pumpkin seeds, pinenuts, goji berries

Method
Place all the tomatoes in a baking tray with the rest of the ingredients
raw tomatoes tray

Let roast on medium high for 20 minutes and remove from oven when the tomatoes are soft
cooked tomatoes

Place in a blender and mix well together until smooth and creamy
in the blender

blending

Serve with any garnish you love

V / GF

Cauliflower Rice

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Ingredients

1 head cauliflower
1 red onion
2 spoons olive or coconut oil
1 tsp of paprika
Sea salt

Method

With a food processor, mince the cauliflower in very small pieces.
Place the onion in a skillet with oil and let it become a little brown
Add in the minced cauliflower mix well together
Add in paprika and salt and mix well until the “rice” is soft and even a little golden
Eat on its own or next to a main dish

V / GF

Kale Salad Delight

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Ingredients

Bowl of Organic Kale finely chopped
1 avocado
1/2 cup mixed nuts
1/2 cup goji berries (soaked for 10 min)
Unsweetened dried cranberries
sea salt
1 tsp tahini
1 tbsp apple cider vinegar
1tbs olive oil

Method

Simmer the kale until slightly soft and drain
quickly pan toast the mixed nuts and break them in small pieces (can also toast int he oven)
Mix the avocado in the kale and blend it well togerher as if the avo were mash.
Add all other ingredients (except cranberries, goji berries and nuts) and mix well. Decorate the top with nut, goji berries and cranberries and serve

V / GF

 

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