Sweet Potato Black Bean Chilli

- 6 garlic cloves
- 1 large brown onion
- 5 large bell peppers
- 1.25kg sweet potatoes
- 1tbsp hot chilli powder
- 2tsp ground cumin
- 2tsp hot curry powder
- 800g chopped tomatoes in juice
- 500g passata
- 460g black beans (drained weight)
- 240g chickpeas (drained weight)
- 1 vegetable stock cube
- 1.25L boiling water
- 200g kale

(1) Have the garlic minced, onion and bell peppers finely diced, potatoes chopped into small cubes, beans and chickpeas rinsed and drained, and stock cube dissolved in boiling water.

(2) Dump all ingredients, except kale, into a large soup pot. Stir well, bring to a boil and then cook covered on low heat for 15 minutes.

(3) Add kale and stir well. Cook for another ten minutes.

(4) Serve hot as it is, with crusty baguette or flatbreads. ENJOY!!!


Black Bean Quinoa Chilli


- 1 large brown onion, finely diced
- 5 large bell peppers, deseeded and finely diced
- 1 large carrot, finedly diced
- 800g chopped tomotoes in juice
- 500g passata
- 690g black beans drained from can
- 160g sweet corn drained from can
- 400g quinoa, rinsed
- 2tbsp hot chilli powder
- 2tsp cumin
- 1 vegetable stock cube
- 1.2L boiling water

Dump all ingredients into a large pot and stir to combine. Bring to a boil and simmer on low heat for 30 minutes, stir occasionally, until quinoa is cooked and chilli thickens. Season with ground black pepper to taste.


Tuna & Chickpea Cauliflower Rice Salad



- juice of 2 lemons
- 1/2tbsp extra virgin olive oil
- 1/2tsp salt
- 1/4tsp ground black pepper
- 2 large heads of cauliflower, riced
- 160g pitted black olives, sliced
- 160g sweet corn drained from can
- 240g chickpeas drained from can
- 360g tuna drained from can
- 1 red onion, finely diced
- 1 cucumber, peeled, deseeded, and diced
- 3 red bell peppers, deseeded and diced

(1) Whisk together lemon juice, olive oil, salt and black pepper. Set aside.

(2) Combine all other ingredients in an extra large bowl. Mix very well.

(3) Pour lemon mixture over salad. Mix very well once again. Chill for hours before serving.


Coconut Lemon Blueberry Oatmeal Porridge



- 100g porridge oats

- zest of 1 lemon

- 2tbsp desiccated coconut

- 300ml unsweetened soy milk

- 225ml water

- 1tbsp maple syrup

- 100g fresh blueberries

Combine all ingredients, except maple syrup and blueberries, in a saucepan. Bring to a boil and then simmer on low heat for 5 minutes, stirring constantly. Stir in maple syrup just before removing porridge from fire. Divide porridge into two serving bowls. Top with blueberries, granola and roasted flaked almonds, or any other favorite toppings. Serve hot!


Black Bean Soup



½ tbsp light olive oil
1 small red or brown onion, diced
1 stalk celery, chopped
1 small carrot, chopped
½ red bell pepper, diced
⅛ tsp ground black pepper
2 cloves garlic, minced
1 jalapeƱo pepper, seeded and diced
¼ tsp dried herb
½ tsp ground cumin
460g black beans drained from cans
600ml vegetable stock

1. Heat olive oil in a saucepan over medium-high heat until the oil begins to shimmer. Add onion, celery, carrot, and bell pepper. Cook for 4 minutes.

2. Add ground black pepper, garlic and pepper, and continue to cook for another 4 minutes.

3. Add herb, cumin, rinsed and drained black beans, and vegetable stock. Bring to a boil, then cook covered on low heat for 20 minutes.

4. Puree the soup until smooth. Enjoy with crackers!


Zucchini & Carrot Noodles in Spicy Thai Peanut Sauce


The Veggies:
- 1.2kg zucchinis
- 450g carrots
- 260g, 3 bell peppers
- 60g, 3 green onions

Spicy Thai Peanut Sauce:
- 80g peanut butter
- 12g ginger
- 6 cloves garlic
- juice of 1 large lime
- 1tsp hot chilli powder
tbsp soy sauce
- 1tbsp honey
- water

(1) Spiralize zucchinis and carrots into noodles, thinly slice bell peppers and finely chop onions.

(2) In a jug, combine peanut butter, grated ginger, minced garlic, lime juice, chilli powder, soy sauce and honey. Mix well. Add water until mixture reaches a pourable consistency but still rich and creamy.

(3) Toss all veggies, except onions, with peanut sauce. Arrange noodles onto serving plates. Top with green onions and garnish with roasted peanuts if desired.


Sweet Potato Brownies

Yield: 16 brownies in a 20cm square pan


- 100g oat flour
- 100g almond flour
- 45g unsweetened cocoa powder
- 1/8tsp salt
- 500g, 1 large or 2 small sweet potatoes ~yield 380g cooked
- 90g, 12 pitted dates
- 2tbsp melted coconut oil
- 4tbsp maple syrup

(1) Wash sweet potatoes. Poke holes evenly over potato skin using a fork. Cook in microwave oven for 8-14 minutes depending on the size, turn half way through. Cut cooked sweet potatoes into halves and leave to cool completely.

(2) Preheat oven to 180c. Line a 20cm square pan with baking paper.

(3) Combine all dry ingredients in a mixing bowl. Set aside.

(4) Scoop cooked sweet potatoes into a food processor. Add dates, coconut oil and maple syrup. Process until smooth.

(5) Combine the dry and the wet. Mix until well combined. Transfer batter into prepared pan. Bake in preheated oven for 45 minutes, until a toothpick inserted into the center comes out clean. Leave to cool before cutting into squares. Delicious both warm and cold!