SUBSCRIBE TO SAVE 20% ON EVERY ORDER, EVERY TIME.
Time: 25mins
Serves: 4
Ingredients:
Fusilli 350g
Garlic 2 cloves, peeled
Baby spinach 200g
Avocados 2 small ripe, halved and stoned
Extra-virgin olive oil for drizzling
Roasted cashews 30g, chopped
Roasted almonds 30g, chopped
Coriander a small bunch, chopped
Limes 2
Feta 50g, (optional)
Makes about 2.5 cups
Ingredients:
½ large ripe avocado
1 15½-ounce can chickpeas, rinsed, drained
⅓cup tahini, well mixed
¼ cup plus 1 tablespoon fresh lime juice
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
¾ teaspoon (or more) kosher salt
10 cranks freshly ground black pepper
¼ teaspoon ground cumin
1 cup cilantro leaves with tender stems
2 tablespoons olive oil, plus more for drizzling
Toasted pumpkin seeds (pepitas; for serving)
Prep time: 50mins
Cook time: 25mins
Serves: 4
Ingredients
2 large, very ripe avocados
Juice 1 lemon
8 seeded soft tortillas, or your favourite flatbreads, warmed
Small bunch coriander, to serve
For the onions
1 large red onion, very thinly sliced
100ml red wine vinegar
4 tbsp caster sugar
For the chicken
4 skinless chicken breasts, each cut into 3-4 chunky strips
284ml pot buttermilk
85g polenta or cornmeal
85g plain flour
1 tbsp sesame seed
1 tbsp sweet paprika
½ tsp cayenne pepper
2 pinches ground cinnamon
1 tsp garlic salt (or normal salt)
Sunflower oil, for shallow-frying
Prep time: 10 minutes
Total time: 10 minutes
Yield: 6 – 8 servings
3 ripe avocados, peeled and pitted
1 jalapeno, stem and seeds removed, minced (add more or less to taste)
1 1/2 cups dice fresh pineapple
1/2 cup finely chopped red onion
1 Tbsp. fresh lime juice
1/4 cup fresh coriander leaves, finely chopped
1/2 tsp. coarse sea salt
dash of cumin
For serving we suggest using blue corn chips for a pop of colour!
2 large ripe Hass avocados, peeled and pitted
2 Tablespoons minced cilantro
1 small clove garlic, minced
1 Tablespoon minced onion, red or yellow onion
1 Tablespoon minced jalapeno
1–2 Teaspoons freshly squeezed lime juice
1 Teaspoon Celtic grey sea salt, or to taste
1 cup diced mango chunks, 6 ounces, I used 1 Champagne mango
4 ripe avocados mashed
4 pieces of crunchy bacon chopped
1/2-1 lime juiced to taste
1 clove garlic minced finely
1/2 onion finely chopped
1/4 cup minced sun dried tomatoes
1/2-1/14 cup minced jalapeño
1/4 cup coriander chopped
salt and pepper to taste
3 large avocados
3–4 Tbsp. fresh lime juice, about 2 limes
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1 cup fresh coarsely grated sharp tasty cheese
3/4 cup finely chopped sweet onion, about 1/2 medium onion
2 small tomatoes, seeds/pulp removed + finely chopped
1/2 jalapeno pepper, seeded + minced
2 cloves garlic, minced
1/4 cup chopped fresh coriander leaves
sea salt, to taste
2 ripe avocados
1/4 onion finely chopped
1 jalapeno finely chopped (optional)
1/4 cup coriander finely chopped
1-2 teaspoons of lime juice
Salt to taste
1-2 tomato finely chopped
½ a small red onion
1-2 fresh red chillies
3 ripe avocados
1 bunch of fresh coriander
6 ripe cherry tomatoes
2 limes
Extra virgin olive oil
If you would like a darker hue, add some spirulina to the mix to elevate the antioxidant and anti-inflammatory properties. This smoothie is a great snack option and a really easy way to get a serve of greens in!
5 mins
8 ingredients
1 serving
Ingredients:
1 banana, frozen
1 c. spinach
½ medium avocado
1 c. unsweetened coconut milk
1 tsp hemp seeds
1 tsp chia seeds
1 tsp serve of flaxseeds
2-3 ice cubes
