Stuffed tomatoes

2 large, ripe tomatoes
¼ cup sunflower seeds or pine nuts (soaked in water for at least an hour)
¼ cup sundried tomatoes, roughly chopped (soaked in water for at least an hour)
Small handful fresh basil, chopped
½ clove garlic minced
Pinch salt


Cut a slice off the top of the fresh tomatoes, leaving stems attached to slice, and set tops aside. Scoop out seeds and flesh.

In a blender, blend the drained sunflower seeds with the drained sundried tomatoes. Mix in the chopped basil, garlic, and salt.

Stuff the tomatoes with the blended mixture. Top with some extra basil leaves, and place the tomato lids back on top. Serve with a leafy green salad.

Alternatively, use red or yellow capsicums and stuff those with the mixture.
NB: Pine nuts will give a richer, creamier taste – but they are very expensive. Sunflower seeds are far more economical.

Sesame and Miso Salad

Dressing:
2 Tbsp rice bran oil
1 Tbsp apple cider vinegar
1 Tbsp white miso paste
1 Tbsp shoyu soy sauce
1 tsp sesame oil
1 tsp raw honey
½ tsp garlic, minced
½ tsp ginger, minced

Salad:
Julienned vegetables such as
- savoy cabbage
- broccoli florets
- red and yellow capsicums
- courgettes
- carrots
- mung beans

Make the dressing by placing all ingredients in a blender or an airtight jar and mixing well.
Place in the bottom of a salad bowl, add the salad ingredients and toss well. Leave for at least 20-30 minutes to marinate.

Salsa Ranchos

1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 small clove garlic, minced
½ tsp sea-salt
½ tsp cayenne pepper (or to taste)
¼ red onion, finely diced
4 large tomatoes, seeded and diced
1 large yellow or red capsicum, seeded and diced
1 large courgette, grated
1 large carrot, grated

Mix the first five ingredients together in a bowl, then add the vegetables and stir well. Leave for at least 20 minutes to marinade.

Roll up in large cos/romaine leaves, use it to stuff avocados, serve with soft scrambled eggs or tofu, or just eat it out of the bowl.

Yet another Bliss Ball Recipe

This is probably the simplest bliss ball recipe I make. Super yummy, with a fudgy texture. Plus, very very easy.




2 cups brazil nuts (or use any nuts you wish)
1/2 cup pitted dates, soaked
2 Tbsp melted cacao butter
2 Tbsp melted coconut butter
1 Tbsp raw honey or maple syrup
1 tsp cinnamon or 1 Tbsp raw cacao powder



Place all ingredients in a food processor and pulse until pureed. Shape into balls. Put in fridge until set.

Bliss Balls Again .. the posh version

Bliss balls for company

5 dried apricots (soaked)
4 fresh, pitted dates
6 walnuts
2 tablespoons of pumpkin seeds
1/2 cup tablespoon of dried cherries or cranberries (soaked)
1 tablespoon of raw cacao nibs
Desiccated coconut or cocoa for rolling

Place all ingredients apart from the coconut in a food processor and pulse until it forms a paste. Roll into balls and then roll in coconut or cocoa. Store in fridge.

Chocolate Bliss Balls

Heaven in a little ball ....

1 cup walnuts
1/2 cup pitted dates, unsoaked
2 Tbsp cocoa powder
1 Tbsp coconut oil
1 tsp pure vanilla extract or 1/2 tsp vanilla paste
tiny pinch of sea salt
Extra cocoa or coconut for rolling

Process walnut and dates in a food processor until well combined. Add oil, cocoa powder, sea salt and vanilla. Roll into small balls, and coat in cocoa or coconut. Keep in fridge.

Greek Tomato Salad

Greek Tomato Salad

Dressing
1/2 cup extra virgin olive oil
1 lemon, juiced
1 Tbsp raw honey
1 Tbsp each fresh basil & mint
1 small clove garlic, minced
1/2 teaspoon sea salt
pinch of freshly cracked black pepper

Place all ingredients in an air-tight jar and shake well to combine. This dressing will keep in an air- tight jar in the fridge for over a week.

Salad
3 ripe tomatoes, chopped, or a handful of cherry tomatoes halved
1 small cucumber, sliced
1 Tbsp olives
1/2 small red onion, sliced in rings
2 tablespoons chopped fresh parsley
4 cups romaine or green leaf lettuce, torn

In a bowl combine the tomatoes, cucumber, olives, red onion and parsley and then drizzle and toss with the dressing. Arrange the torn lettuce evenly on plates, and top evenly with the tomato mixture.