Raw Cauliflower salad recipe

1 head small cauliflower, cut into small pieces
1 large head broccoli, chopped into small pieces
1 punnet cherry tomatoes
185 pitted black olives
220g feta cheese, crumbled
Italian salad dressing, to taste





In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and feta. Add enough dressing to coat, toss and refrigerate overnight. It really is that easy and looks beautiful.

WARM CAULIFLOWER SALAD

600g organic cauliflower, trimmed, cut into florets
1 tablespoon organic olive oil
2 teaspoons organic ground cumin
1 teaspoon organic ground turmeric
1 teaspoon organic fennel seeds
1/2 teaspoon organic ground cinnamon
1/2 cup organic toasted pine nuts
1/2 cup organic raisins
50g organic baby spinach
organic lemon wedges, to serve


Steam cauliflower for about 10 minutes or until just tender. Drain. Set aside.
In a large pan over medium heat, add spices, cook for a min, then add the cauliflower over medium-high heat. Cook, stirring, for 5 minutes or until golden. Remove from heat. Stir in pine nuts, raisins and spinach. Season with salt and pepper. Serve with lemon wedges.

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GLUTEN FREE FLOURLESS ORANGE CAKE

Melted butter, to grease
2 organic oranges
3 organic free range eggs
1 cup organic raw sugar
3 cups organic almond meal
1 tsp gluten-free baking powder


Preheat oven to 170°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line base with non-stick baking paper.
Place the oranges in a saucepan and cover with cold water. Cook for two hours.

Place the orange in the bowl of a food processor and process until smooth.
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

ORANGE SYRUP

1 orange
3/4 cup RAW ORGANIC sugar

Juice the orange, place in with sugar and cook for 5 mins simmering, pierce holes in the cake. and pour over cake.

NOTE; You can make these into small patty pans and reduce cooking time too.
Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

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8 super healthy habits to take up

1. AIM TO GET AT LEAST 8 HOURS SLEEP AT NIGHT; getting adequate sleep ensures that firstly you are well rested, but did you know that sleeping also helps regulate weight gain, immunity and happiness.

2. DRINK AT LEAST 8 GLASSES OF WATER EACH DAY; being hydrated means that your cells in your body can communicate more effectively, keeping hunger at bay and increasing all the functions in the body, better elimination, more positivity.

3. DRINK ORGANIC GREEN TEA; full of amazing antioxidants, researchers have found that drink green tea daily decreases the risk of all types of cancers, helps to keep the mouth free of bacteria and improves memory and learning ability.

4. TAKE FIVE MINUTES EVERY HOUR TO STOP; focus the mind and relax, this small practice recharges the mind and body and means that whatever action you take next is conscious not mindless.

5.TAKE SOME FORM OF EXERCISE EACH DAY; try running, walking, skipping, jumping move your body, body and mind are connected, get your thoughts going.

6.EAT ORGANIC WHERE YOU CAN; keep your body free of nasty chemicals, pesticides and hormones. If you keep your body as pure as possible, it will serve you with good health.

7. ADD SOME GREENS EVERY DAY; green foods, ie spinach, kale, tatsoi, silberbeet, broccoli are powerhouses of vitamins, minerals, and antioxidants and nourish your body as nature intended. Have a little green every day!

8. MAKE A DECISION; that you and your health are first, feed your body with this in mind, nutritious, delicious organic foods

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Raw Coconut Macaroons

Coconut Macaroons
3 cups raw shredded organic unsweetened coconut
3 organic dates
1/4 cup raw organic Honey
1/4 cup Raw Agave
1tsp. organic vanilla extract
PLace all the ingredients in a food processor until combined. Then roll tablespoons into a ball.

You can dehydrates these for 4-6 hours OR you can put them in the fridge for 2 hours and ENJOY!!!!!

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Vegetable Tagine

2 tbs extra virgin olive oil
1 organic onion, chopped
2 organic garlic cloves, crushed
1 tbs organic grated ginger
2 tsp organic ground cumin
2 tsp organic ground coriander
1 tsp organic paprika
1 organic cinnamon quill
1kg organic pumpkin, peeled, cut into 2.5cm cubes
400g can organic chopped tomatoes
2 cups (500ml) organic vegetable stock
175g thin organic green beans, topped
2 tbs chopped organic mint
2 tbs chopped organic coriander
2 tbs organic honey
Organic Couscous, tossed with drained canned organic chickpeas and chopped red onion, to serve

Heat the olive oil in a large deep frypan over medium heat. Cook the onion for 3-4 minutes or until softened. Add the crushed garlic and grated ginger to the pan and cook, stirring, for 30 seconds until fragrant. Add the ground cumin, coriander, paprika and cinnamon quill, then stir for a further 1 minute until fragrant. Add the cubed pumpkin, canned tomatoes and the vegetable stock, and stir to combine. Season to taste with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat to medium-low and simmer the tagine for 12-15 minutes, uncovered, until the pumpkin is tender. Add the green beans and cook for a further 5 minutes until they are tender and bright green. When ready to serve, stir in the chopped mint, coriander and honey. Serve in bowls with couscous.

ORGANIC EMPIRE, organic home delivery melbourne, local organic foods

Vegetable Tagine

2 tbs extra virgin olive oil
1 organic onion, chopped
2 organic garlic cloves, crushed
1 tbs organic grated ginger
2 tsp organic ground cumin
2 tsp organic ground coriander
1 tsp organic paprika
1 organic cinnamon quill
1kg organic pumpkin, peeled, cut into 2.5cm cubes
400g can organic chopped tomatoes
2 cups (500ml) organic vegetable stock
175g thin organic green beans, topped
2 tbs chopped organic mint
2 tbs chopped organic coriander
2 tbs organic honey
Organic Couscous, tossed with drained canned organic chickpeas and chopped red onion, to serve


Heat the olive oil in a large deep frypan over medium heat. Cook the onion for 3-4 minutes or until softened. Add the crushed garlic and grated ginger to the pan and cook, stirring, for 30 seconds until fragrant. Add the ground cumin, coriander, paprika and cinnamon quill, then stir for a further 1 minute until fragrant. Add the cubed pumpkin, canned tomatoes and the vegetable stock, and stir to combine. Season to taste with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat to medium-low and simmer the tagine for 12-15 minutes, uncovered, until the pumpkin is tender. Add the green beans and cook for a further 5 minutes until they are tender and bright green. When ready to serve, stir in the chopped mint, coriander and honey. Serve in bowls with couscous.