Soups, Salads & Sides


Tomato Lentil Soup (GF)carrot soup

Pea and Sausage Soup

Udon Noodle Soup



Marinated Tomato Salad (Raw, GF)

Broccoli & Tomato Salad (GF)

Marinated Mushroom Salad (GF)

Noodle and Peanut Salad (GF)

Roast Pumpkin and Green Bean Salad with Paprika Aioli

Couscous Salad


  • 200ml water
  • ½ tsp salt
  • 1 tsp olive oil
  • 115gm couscous
  1. Put water, olive oil and salt in a pot and bring to the boil
  2. Add the couscous, stir through, then remove from the heat
  3. Put the lid on the pot and let it sit for at least 7 minutes
  4. Then drag a fork through the couscous to fluff it up and put in the salad bowl


  • 1 tsp maple syrup
  • 1 tsp cider vinegar
  • 35 mls olive oil
  • juice and zest of ½ a lemon

Put all of the dressing ingredients in a jar, screw the lid on and shake together
Pour over the couscous and stir through

Salad ingredients

  • ½ tin chick peas
  • 2-3 sun dried tomatoes, finely chopped
  • 1 ½ onions, sliced and gently fried in 1 Tb oil until browned
  • 1 Tb chopped parsley

Toss the salad ingredients into the couscous until well tossed.

Serve this salad warm and cold. It is delicious and full of nutrition.

Marinated Kale Salad

Very satisfying.

  • 1 bunch fresh kale, destemmed
  • 1/2 cup sliced mushrooms (shiitake or brown)
  • 1/4 cup red onion, sliced thinly
  • 1 avocado, diced
  • 1/4 cup flax seed oil
  • 1/3 cup fresh lemon juice
  • Tamari (to taste)
  1. Tear kale into small, bite-size pieces. In a bowl, toss all vegetables with kale.
  2. In a small bowl, whisk together flax seed oil, lemon juice, and tamari. Pour over vegetables and let sit for 10 minutes before serving.

Broccoli with Mustard Seed Dressing (GF)

  • 4 tsp. white wine vinegar
  • ½ tsp. salt
  • 2 TBs coarse whole grain mustard
  • ½ cup olive oil
  • 4 cups broccoli florets, lightly steamed
  1. Combine all the ingredients (except the broccoli) in a jar with a tight fitting lid
  2. Shake vigorously until well mixed
  3. Pour over the hot broccoli
  4. Serve immediately

Cauliflower Paratas (GF)

  • One medium sized cauliflower grated
  • One cup and a bit of chapatti flour
  • 2-3 TBs vegetable oil
  • some spice, chilli powder and  salt

To Prepare the dough

  1. Add 1/3 cup water to 1 cup flour and mix to make reasonably soft dough. Add a bit water if needed.

To Prepare the cauliflower for filling

  1. Heat 1TBs of oil in a saucepan and add the spice, after a minute add grated cauliflower.
  2. Add salt and chilli power and mix well
  3. Cook for 5min and keep aside to cool

Making the paratas

  1. Take a little bigger than golf ball size dough and divide into two parts. Roll them separately to a size of ~ 5 inches diameter. Place one on the rolling board and spread 2TBSP full prepared cauliflower.
  2. Place the second chapatti over it and roll it gently to another 2 inches size.
  3. Heat fry pan and fry with a bit of oil.
  4. Eat with yogurt or tomato sauce
  5. Serves 4

Garlic and Salt Concertina Potatoes (GF)

  • 6 medium sized roasting potatoes
  • 2 cloves garlic, finely chopped
  • sea salt, freshly ground
  • 150gm margarine, melted
  1. Wash potatoes
  2. With a sharp knife, make parallel cuts width ways along the potatoes about 2/3 deep (as the potatoes bake, they will open out slightly to give a concertina effect)
  3. Mix the margarine and the garlic together
  4. Paint the tops with the garlic margarine
  5. Sprinkle with salt and bake for 60 minutes at 200C, basting again after 30 minutes

Ginger Glazed Carrots (GF)

  • 450gm carrots, cut into sticks (5-8cm long)
  • 1 TB chopped root ginger
  • 1 tsp. maple syrup
  • 1 TB margarine
  1. Place carrots and ginger in a pan with ½ c water
  2. Simmer, covered for 10 minutes or until the carrots are just soft and water is just evaporated
  3. Add the margarine and maple syrup and cook uncovered for a further 2-3 minutes, gently tossing occasionally to coat the carrots evenly in the glaze
  4. Serve and enjoy!