Indian Spinach & Chickpea Korma - Revive Cookbook volume 2 (kiwi author) pg 90
1 tbsp brown mustard seeds,
2 tbsp oil,
1 large onion chopped,
2 cloves garlic finely chopped or crushed,
2 tbsp finely chopped ginger or ginger puree,
1 tsp ground tumeric,
1 tsp ground cumin,
1 tsp ground coriander,
1 tsp salt,
2 x 400g cans chopped tomoatoes,
400g can chick peas,
200ml coconut cream,
1 1/2 cups frozen spinach defrosted in hot water and drained.
In a pot combine the oil and mustard seeds and heat on high heat with the lid on until they start popping.
Add the onion, garlic, and ginger and saute for 5 minutes or until soft. Make sure you keep stirring so they do not burn.
Add spices and sale and mix well.
Add tomoatoes and cook until boiling, stirring well.
Blend the mixture with a stick blender.
Add reminaing ingredients and mix in.
Serve on rice or couscous.
Add the spinach just before serving If you leave it in a hot pot too long it will go brown.
Cauliflower salad with Anchovy Dressing - Real Fresh Food (kiwi authors) pg 72
1 medium-sized cauliflower, cut into bite-sized florets, 1/3 cup olives, 100g goat's feta, cut into small cubes, 3 tbsp. capers, 4 handfuls of leafy greens.
Dressing: 1/4 cup olive oil, 1/2 cup thick natural yoghurt, 4 anchovies or sun-dried tomatoes, 1/2 cloves garlic, sliced, 2 tbsp white balsamic vinegar, 1 organic free-range egg.
Put a large saucepan of salted water over a high heat and bring to a boil. Add cauliflower and cook briefly until just cooked but still a bit crunchy. Pout into a colander, cool under cold running water and leave to drain. Put dressing ingredients in a small blender and process until smooth.
In a large bowl, combine cauliflower, olives, feta and capers. Pout dressing on top and mix well. Leave to marinate for at least 20 minutes, if time allows.
When ready to serve, add leafy greens and toss gently.
Stuffed Cabbage Rolls - Recipes for Life - pg 261
Outer leaves of 1 large head of cabbage (about 8)
Gently remove outer leaves of cabbage by cutting off the bottom of the cabbage.
Steam the outer leaves over boiling water for 5 minutes.
2 tablespoons onion
1 1/2 cups vegetable stock
1/4 cup almonds
1/4 cup celery
1/2 teaspoon celtic sea salt (optional)
1 cup raw basmati rice
2 tablespoon organic raisins
1/4 cup carrot
1/2 teaspoon cinnamon
Mince onion, grate the carrot, chop the celery and steam sauté these veggies in a small amount of water until tender. Sliver almonds. Combine almonds and rice in a pan and dry roast for 2-3 minutes over medium heat. Add soup stock, vegetables, raisins and seasonings. Bring to a boil, cover and lower heat to its lowest setting and cook for 45 minutes.
While rice is cooking, prepare the following sauce:
1 red onion
1/2 teaspoon celtic sea salt
2 cups tomatoes or tomato sauce (Recipes for life pg 286)
1 tablespoons whole grain flour
1/4 teaspoon cloves
Combine all ingredients in a blender and process until thoroughly combined. Place in a small sauce pan and simmer until thickened, stirring constantly.
In the bottom of the baking dish, place a generous amount of sauce to prevent cabbage rolls from sticking. Place 2 tablespoons of filling on each leaf. Fold in the sides and roll it up. Place the prepared leaves in the sauce-covered pan with the seam-side down. Pour the remaining sauce over the stuffed cabbage, cover and bake approximately 45 minutes.
Revive-dorf Salad - Revive Café Cookbook 1 - pg 66
3 large red apples
2 big stalks celery
1/2 cup garlic aioli (Revive 1 pg 150)
50g (about 2 cups) baby spinach
1 tablespoon lemon juice
optional: 1/4 cup walnuts
Core and chop apples into 2cm cubes.
Slice celery into 1cm pieces.
Mix all ingredients in a bowl.
Curried Black-Eyed Bean Salad – Revive Café Cookbook 2 - pg 62
1 large head broccoli
1/4 cup aioli (see below)
1 tsp mild curry powder
2 tbsp. honey or date puree
400g can black-eyed beans drained (will work with any white bean)
1 cup frozen peas
1 red capsicum finely diced
1 cup roasted peanuts
1 tsp salt
Steam or cook broccoli in some boiling for around 4 minutes or until just soft.
Mix aioli, curry powder and honey together in a cup.
Combine all ingredients in a bowl and mix gently.
Revive Aioli – Revive Café Cookbook 2 – pg 156
1/2 cup soy milk
1 tbsp. cider vinegar
3 cloves garlic
1 tbsp. whole grain mustard
½ tsp salt
2 cups oil
1/2 to 1 cup room temperature water
Grab your Tribest personal blender and the XL cup (or whatever blender you have)
Blend all ingredients (except oil and water)
While blending, slowly add oil and then add water at end until desired consistency is reached.
Thai Spring Rolls – Revive Café Cookbook 3 – pg 102
110g thin rice noodles
1 tbsp ginger chopped or crushed
2 cloves garlic chopped or crushed
1 carrot cut into matchsticks
1 ½ cups onion finely sliced
1 tbsp oil
2 cups green cabbage thinly sliced
300g firm tofu crumbled
½ tsp salt
1 tbsp honey or date puree
2 tbsp soy sauce
2 tbsp sweet chilli sauce
½ cup coriander
1 cup mung bean sprouts
6 large wholemeal burritos or tortillas
Oil for brushing
1 tbsp sesame seeds
In a pot stand the rice noodles with boiling water until they are soft. Around 2-5 mins. Drain and set aside. In a different pan saute the ginger, garlic, carrots, onion and oil for around 5 mins or until they start to soften. Add the cabbage and tofu and cook for another 5 mins or until cabbage is wilted. Add the salt, honey, soy sauce, sweet chilli sauce and noodles and stir around until mixed and hot. Add the coriander and sprouts and stir together. Place 1 cup of the mixture in the middle of a burrito. Bring sides in first and then wrap. Place on a baking tray lined with paper. Repeat for all 6 wraps. Brush with a little oil and sprinkle the sesame seeds on top for garnish. Bake for 10 minutes at 180F or until crisp and heated through. NB we didn’t use tofu and we used black and white sesame seeds.
Thai Ginger Slaw – Revive Café Cookbook 3 – pg 18
3 cups red cabbage thinly sliced
2 cups white cabbage thinly sliced
2 cups carrot grated
1 cup Thai ginger dressing
1 cup mung bean sprouts
2 tbsp black sesame seeds
1/2 cup coriander chopped
Using a sharp knife or a food processor, slice the cabbage and grate the carrots.
Make the dressing (as below)
In a bowl combine all the ingredients together.
Thai Ginger Dressing – Revive Café Cookbook 3 – pg 130
2 tbsp ginger puree
2 tbsp lemon juice
1 tbsp lime juice
2 tbsp lemongrass very finely diced
2 tbsp honey
½ tsp chilli puree or finely chopped red chillies
1 tsp salt
2 tbsp oil
Put all ingredients in a mixing bowl or dressing shaker and mix. The dressing does not need blending. Balance ingredients to your taste.
Mexican Quinoa - Revive Cafe Cookbook 4
1/2 cup quinoa, 1 cup boiling water, 1 1/2 cups diced onion, 4 cloves finely chopped or crushed, 1 cup red capsicum finely diced, 1 tablespoon oil, 2 cups frozen corn, 1 tablespoon of celery seeds, 1/2 teaspoon salt, 2 tablespoons toasted sesame seeds, 1/2 cup spring onions sliced, 1 cup chopped coriander, 1 avocado diced, 1/4 cup lime juice.
In a pot combine the quinoa and boiling water and bring to the boil. Cover and simmer on low heat for around 12 minutes or until the water has disappeared and the quinoa is soft and fluffy. This should yield 1 1/2 cups of cooked quinoa.
Saute the onion, garlic, capsicum and oil for around 5 minutes or until the onion is soft. Add the corn, quinoa, celery seeds and salt. Cook for another 3-4 minutes or until everything is hot. Put the sesame seeds in a hot non-stick frying pan and heat for around 2 minutes or until they are brown. Shake or stir the pan so they cook evenly while cooking. Sprinkle these on top.
Serve topped with the sesame seeds, spring onions, coriander and avocado. Drizzle over the lime juice. You can add some chilli or chilli puree to this dish if you like hot food.