Makes: 6 Servings
Preparation: 15mns
Total: 1h20mns

Benefits:
Lentils are one of my favourite ingredients in the kitchen. They are extremely versatile and a great source of plant protein for those days when I cook vegetarian. Swiss Chard is full of rich anti-oxidants and goodness. This soup is one of my favourites as it was a staple at home growing up, and the combination of flavours is just delicious.  I especially love all the coriander!

Ingredients: 
2 carrots diced
2 small potatoes diced
250g green lentils
4 garlic cloves crushed
60g coriander chopped
150g swiss chard
1 lemon juiced
Salt and freshly ground black pepper
Extra Virgin Olive Oil

Directions:

1. Heat 2 tablespoons of olive oil in a deep saucepan and fry the cubed carrots and potatoes. Cook for 4-5 minutes until soft.
   
2. Rinse the lentils and add to the pot. Cover with 1.3 L of water and bring to the boil. Reduce the heat and leave to simmer for approximately 35mns. 
3. Add salt and black pepper to taste. By now your lentils should be quite soft and can be crushed with the back of a spoon. If the mixture looks too thin, add a little water but do not overdo it; it's the creamy and condensed texture that makes it satisfying. 
4. Heat some olive oil in a pan and fry the garlic paste and chopped coriander for about 1 minute, then add to the soup.
5. Wash and pat dry the swiss chard and cut into 1cm strips. Add the leaves to the lentils and leave to cook for a further 15mns. 
6. Finally add lemon juice and extra virgin olive oil. Allow to simmer for a further 5mns.
7. Leave to rest for another 5mns before serving, this will allow the flavours to combine. 

Tip: When Swiss Chard is not available, I have replaced it with spinach and found it worked well in this recipe.
This recipe has very little oil in it, but if you are avoiding fried foods such as during a detox, replace the oil with water. Simply put a little water in a frying pan and 'fry' your vegetables in water. 

Makes: 20 vine leaves
Preparation: 30mns
Total: 1.5 hours

Benefits:
This recipe is usually made with rice but here is a version with fabulous Quinoa! Quinoa wins hands down when it comes to protein, fiber, and overall vitamin content. Vine leaves, whether freshly plucked from grapevines or bottled, can supply your body with a wide range of beneficial nutrients, from omega-3 fatty acids and antioxidants to magnesium and calcium. This is a great recipe for enjoying the benefits of both.


Ingredients: 
Stuffing
2 tablespoons olive oil
2 cloves of garlic, minced
1 yellow onion, chopped
1/3 cup mint leaves, chopped
2 tablespoons dried dill
juice of 1 lemon
1 cup mixed quinoa (white and brown), uncooked
salt, black pepper, crushed red pepper to taste

Grape Leaves
12 to 20 jarred grape leaves, thoroughly rinsed
2 tablespoons olive oil
juice of 1 lemon
2 cups of water


Directions:

1. Over medium heat, lightly brown garlic in olive oil.  Add onions and cook until translucent.  Add remaining stuffing ingredients and stir together until thoroughly mixed.
2. Place some stuffing in the middle of the vine leaf, fold the 2 sides in and roll them. Don't make them too tight so they don't split when cooking.
3.  Place the stuffed grape leaves in a cooking pot.  You’ll want them really close together so that they don’t move.  You can place a second layer of grape leaves on top of the first.  Pour water, lemon juice, and olive oil over the grape leaves and immediately cover the grape leaves with something oven-safe and heavy that will prevent them from floating to the top (an oven proof plate will do).  Cover and cook for about 60 minutes or until you can put a fork through the vine leaves easily.  Eat right away or refrigerate overnight for cool dolmas.

Makes: 625ml
Preparation: 5mns
Total: 10mns

Benefits:
Many of us are choosing to cut down our dairy consumption these days amidst evidence that its not good for our health. There are a lot of plant milks you can consume instead of cow's milk, but they are generally quite expensive or full of sugar, preservatives, additives and other unhealthy substances. The good news is that plant milks are really easy to make at home and you don't need any special equipment. You only need rice, water and your favorite sweetener to make this delicious rice milk and it's ready in 5 minutes!

Ingredients: 
½ cup cooked brown rice (100 g)
2 cups water (500 ml)
2 dates (optional)

Directions:

1. Blend the cooked rice, dates (optional) and water until well blended and smooth.
2. Strain the blended rice mixture using a cheesecloth, napkin or a strainer. This step is optional. If you have a powerful blender such as a Vitamix, you won't need to strain the milk.
3. Store the rice milk in a sealed container in the fridge for three or four days.

Makes: 18 portions
Preparation: 10mns
Total: 15mns

Benefits:
Who doesn't crave something sweet once in a while? Here is a guilt free recipe that will definitely hit the spot! Home made mars bars made with healthy raw nuts, dates and a little Maple syrup. Full of Omega 3's, full of nutrients and so delicious! 

Ingredients: 
Nougat layer:
1 cup cashews
1 cup almonds
3 TBSP 100% pure maple syrup
1/4 tsp salt
2 TBSP water

Caramel Layer:
1 TBSP almond butter
8 fresh medjool dates, pitted
2 TBSP 100% pure maple syrup – add more/less depending on how sweet you like it
1 tsp pure vanilla extract
2 TBSP water

Chocolate Coating:
Dark Cooking Chocolate for dipping 

Directions:

1. Line both a loaf tin and a baking tray with baking paper.
2. Place nougat ingredients in the food processor and process for 2-3 minutes, or until smooth.
3. Press nougat into lined loaf tin and place in the freezer to set.
4. Whilst the nougat sets, place caramel ingredients in the food processor and process for 2-3 minutes, or until well combined.
5. Spread caramel on top of nougat and return to the freezer for 30 minutes.
6. Boil some water in a pot. Break the dark chocolate into pieces, place in a container and rest it on top of the pot until the chocolate has melted (Bain Marie technique). 
7. Remove mars bar layers from the freezer and cut into 18 squares.
8. Place one mars bar bite on a fork, then dip into the bowl of chocolate and use a spoon to coat all sides.
9. Place on lined baking tray and repeat until all squares have been coated.
10. Place in the freezer for a further 30 minutes or until set. Enjoy!

Makes: 2 portions
Preparation: 10mns
Total: 15mns

Benefits:
Low calorie, full of amazing omega 3's, and truly delicious! 

Ingredients: 
1 zucchini, spiralized
2 avocados
½ lemon, juiced
2-3 cloves garlic (or less, if desired), minced
2 tablespoons olive oil, divided
salt and pepper to taste

Directions:

1. Note, this step is optional: In a large saute pan over medium high heat, add 1 tablespoon olive oil. Add zucchini and stir frequently until desired consistency is reached.
2. In a large bowl, add avocado, lemon juice, garlic, remaining olive oil and salt and pepper. Mash with a fork until a creamy yet chunky consistency is reached. Serve the avocado sauce over the cooked zucchini.

Makes: 4-6 portions
Preparation: 15mns
Total: 40mns

Benefits:
Kale is one of my favourite leafy vegetables and I always have some handy in my fridge. It is often referred to as the"Queen of Vegetables' and a 'Nutritional Powerhouse'. Kale is low in calorie, high in iron, high in Vitamin K,A, C and Calcium and is packed with powerful antioxidants. Its an anti-inflammatory food, great for cardiovascular support and is a great detox food. Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Ingredients: 
1 Tbsp. Coconut oil
1 medium onion, diced
4 cloves garlic, minced
1 medium cauliflower, trimmed and cut into bite-sized slices
4 c. water
small bunch of curly kale, stems removed and leaves chopped
1/4 c. fresh dill, chopped fine
1 tsp. Himalayan pink salt (or more to taste)
1/2 tsp. ground black pepper

Directions:

1. Heat the Coconut oil and add your diced onion. Stir the onions and cover the pot, allowing the onions to soften for 5 minutes over a low heat. 
2. Add the garlic, cauliflower, and water, stir and then bring the water to a boil. Lower the heat and then simmer, covered, for 10 minutes. 
3. Stir in the chopped kale, cover, and simmer for another few minutes. Turn off the heat and allow the soup to cool for 5 minutes.
4. Puree the soup in a blender until smooth. 
5. Put back in the pot and season with the dill, salt, and pepper. 
6. Serve warm, garnishing each bowl with a drizzle of a half teaspoon of olive oil and a grind of black pepper, if desired.
   
   

Makes: 1 portion
Preparation: 5mns
Total: 10mns

Benefits:
Traditional Lebanese Eggs and Sumac breakfast in clay pot, there is really nothing to this recipe and its extremely delicious. Eggs, contrary to what some people might believe, are very healthy for you. They contain amazing nutrients such as Choline that are vital for proper brain function. Eating eggs once or twice a week will add a lot of essential nutrients to your diet. Sumac is a spice made from the Sumac plant and the red dried crushed berries that grow on it. It adds a lovely mild lemon flavour to food, is full of amazing antioxidants and is just amazing with eggs!

Ingredients: 
2-3 eggs
Sumac powder (1/2 teaspoon per egg)
Garlic (optional)
Salt and black pepper to taste

Directions:

1. Put a clay pan/pot on a low flame and add a tablespoon of olive oil. If you don't have access to a clay pot, you can substitute with a small frying pan that will hold the eggs tight.
2. When the oil is hot, crack the eggs on top.  Option1: After a minute or two, add your salt, pepper and sumac. How much you add depends on your taste, but I’d say half a teaspoon of sumac for each egg. Option 2: Crush one garlic clove thoroughly, add 5 tablespoons of water and the Sumac. Mix well and pour on top of the eggs.
3. Keep frying until the egg whites have set. 
4. Serve with fresh Lebanese bread and Greek-style yoghurt (Labneh) on the side.

Makes: 1 to 1.5 quarts jar
Preparation: 30mns
Total: 3-10 days fermentation process

Benefits:
Are you getting enough probiotics? Fermented foods are super rich in good bacteria to heal your gut and boost your immunity. Remember that 80% of your immune system is in your gut so its very important to keep it healthy! Sauerkraut is basically fermented cabbage, it's beyond easy to make, requires very little equipment and is full of goodness. It's crunchy and delightfully sour, perfect as a side dish to your meat dishes, layering into a sandwich or simply eating on its own.

Sauerkraut is made by a process called lacto-fermentation. There is beneficial bacteria present on the surface of the cabbage and, in fact, all fruits and vegetables. Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products. When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria. Lacto-fermentation has been used for centuries to preserve seasonal vegetables beyond their standard shelf-life. The fermentation process itself is very reliable and safe, and the fermented sauerkraut can be kept at cellar temperature (around 55°F) for months, although those of us without cellars can make do with storing the kraut in our fridges! Besides preserving the cabbage, this fermentation process also transforms it into something incredibly tasty and gives it additional health benefits — fermented sauerkraut contains a lot of the same healthy probiotics as a bowl of yogurt.


Ingredients:

1. 1 medium head green cabbage (about 3 pounds)
2. 1 1/2 tablespoons kosher salt
3. 1 tablespoons caraway seeds (optional, for flavour)

Equipment:

1. Cutting board
2. Chef's knife
3. Mixing bowl
4. 2-quart widemouth canning jar (or two quart mason jars)

Directions:

1. Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.→ Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
5. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often so that it stays immersed in the water. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
6. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
7. Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days and when the sauerkraut tastes good to you, refrigerate. Refrigeration stops the fermenting process. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard and fast rule for when the sauerkraut is "done", go by how it tastes. While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine. I personally allow my sauerkraut to ferment for 10 days.
8. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Makes: 4-6 servings
Preparation: 30mns
Total: 45mns 

Benefits:
Soup is always a great warm-up in the winter weather, and many of them contain cold and flu elixirs that will make you feel better in no time. This is one of my absolute favourites because it not only tastes amazing,  I can also literally feel it working its magic. Made with super nutritious squash, ginger which acts as an expoterant, turmeric thats anti inflammatory,  you'll be better in no time! I suggest you have a soup-making day and freeze enough to thaw out when you find yourself sniffling and coughing.

Ingredients:

1. 3 1/2 cups peeled & chopped butternut squash. Cut into about ½ inch pieces.
2. 1 large onion, chopped
3. 3 medium cloves garlic, chopped
4. 1 TBS chopped fresh ginger
5. 1 tsp turmeric
6. 1 tsp curry powder
7. 2 3/4 cups + 1 TBS chicken or vegetable broth (vegan)
8. 200ml coconut milk
9. 2 TBS chopped fresh cilantro
10. Salt & white pepper to taste

Directions:

1. Peel squash and cut into pieces. 
2. Heat 1 TBS broth in medium soup pot.  Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. 
3. Add garlic, ginger, and continue to sauté for another minute.
4.  Add turmeric, curry powder, and mix well. 
5. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.
6. Place in blender and blend with coconut milk until smooth. Thin with a little broth if needed. Season to taste with salt and white pepper. 
7. Serve with a sprinkle of chopped cilantro on top.

Tip: I make the coconut milk by mixing 3 teaspoons of coconut powder with 200ml of water. Incase you're wondering, the calories of 200ml coconut milk made this way is just 70kcal!

Makes: 12 pieces approx
Preparation: 45mns
Total: 60mns 

Benefits:
Super tasty, super easy and full of amazing ingredients! Raw means that all the nutrients have been preserved  so enjoy these guilt-free delicious deserts!

Ingredients:
For the Filling:

1. 1 1/2 cups dried unsweetened coconut
   
2. 2 tablespoons coconut oil
   
3. 3 tablespoons maple syrup
   
4. 1 teaspoon vanilla
   
5. Pinch salt

For the Coating:

1. 1/3 cup melted cacao butter
2. 1/3 cup raw cacao powder
   
3. 2 tablespoons maple syrup
   
4. Pinch sea salt
   
5. 12 almonds
   

Directions:

1. In a food processor fitted with the “S” blade, process all filling ingredients until well mixed and uniform. They’ll be a little wet, but they should stick together well.
   
2. Shape the filling into twelve mini rectangles and place them on a parchment lined tray. Put in the freezer and freeze for 30 minutes.
3. Set up a double boiler, using a medium sized mixing bowl. Melt the cacao butter, then whisk in the cacao powder, syrup, and sea salt.
   
4. Take each mini bar and dip it into the coating, quickly placing it back on the parchment. Return them to the fridge for 10-15 minutes, or until one coating has set. Repeat the process, so that each has a double coat.
5. Press one almond on top of each mini bar. Return them to the fridge for another 15 minutes (or more), to let them set. When ready to serve, let them sit outside the fridge for about 15 minutes, then share them!

Tips: This recipe calls for cacao butter in the raw chocolate coating. If you can’t find it or don't want to use it, just go ahead and melt cooking chocolate alone in the same way and proceed as normal.
 
Source: Choosing Raw