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Spice up your breakfast with this hearty, tasty omelette
Serves 3

The main ingredient of this beautifully simple recipe, chickpea flour, is high in protein, amino acid and fiber, making this gluten-free dish ideal as a strategic protein boost first thing in the morning. It is also easy to combine with extra ingredients like mushrooms, spinach, hummus and tomatoes for a more complete lunch or dinner. Crunchy on the outside and soft on the inside, it will soon become your new go-to, healthy, vegan snack.

Ingredients
Dry
2 tsp onion powder
1 tsp garlic powder
1 tsp turmeric powder
2 tbsp nutritional yeast
½ cup cassava flour
1 cup chickpea flour

Published in Plant Based Cuisine
Thursday, 12 January 2017 15:27

Rich, Healthy Hot Chocolate

Rich, Healthy Hot Chocolate
Serves 5
A deliciously dark hot chocolate fragrant with Asian spices

Hot chocolate without the milk or chocolate powder? Absolutely. This dish epitomizes Fivelement’s Cuisine for Life ethos. Almond or cashew nut milk sweetened with dates, enriched with cacao powder and dark chocolate and dusted with cinnamon and chili. On a cool winter’s day nothing could be better.

Published in Plant Based Cuisine

Fivelements’ Raw Soup Full of Healing Veggies and Spices
Serves 8
Like a kitchen garden in a bowl, with a hint of warming spices

Go foraging in your garden or local farmer’s market to make this raw soup, with root veggies like carrots, ginger and turmeric bringing the goodness of the earth to your table. Bursting with vitamins, minerals and live enzymes, as well as taste, coconut and honey bring a delicious softness to the dish and the texture is silky smooth thanks to the avocados.

Published in Plant Based Cuisine
Thursday, 22 September 2016 01:31

Barley, Porcini & Asparagus Risotto

Barley, Porcini & Asparagus Risotto
Serves 4
Wholesome and earthy, this is a new take on a comforting mushroom risotto

This tasty dish uses pearl barley rather than rice to create the foundation of a ‘risotto’. Barley has long been renowned as a strengthening grain eaten by athletes in ancient Greek and Roman times. A rich source of magnesium, B vitamin Niacin, maltose and dietary fiber, eating barley helps balance insulin levels, protect against cardiovascular risk, lower cholesterol, maintain a healthy colon and fuel liver and muscle cells.

Published in Plant Based Cuisine

A Raw Soup of Garden Greens with a hint of citrus
Zinging with taste, this soup is an organic garden in a bowl

Harnessing the vitamins, minerals and live enzymes of freshly picked vegetables, adding layers with the citrus juices, miso and garlic, and softening the final flavour with coconut water and apple, delicious meets nutritious in this beautifully deep green soup.

Ideal as an energy-boosting lunch or a palate-awakening starter before your evening main, this easy-to-digest dish is a tonic for your body, mind and skin.

Published in Plant Based Cuisine
Friday, 22 July 2016 04:31

Blimbing, Ginger and Lemongrass Sorbet

Blimbing, ginger and lemongrass sorbet
Yields 7 cups

It's blimbing season. Blimbing are young star fruit and one of Bali’s most delicious fruit. Combined with energizing ginger and refreshing lemongrass, this sorbet is bursting with vitamins and antioxidants, as well as layers of flavour to make a chilled palate cleanser that’s perfect for hot days.

Published in Plant Based Cuisine
Wednesday, 13 July 2016 00:00

Coconut Flour Waffle Pancake

Coconut Flour Waffle Pancake
Serves 6 – 8
Hands down the most delicious and nutritious way to start your day

This recipe works whether you want to make a waffle or a pancake. Made with coconut flour, requiring the use of plenty of moisture, the dish is gluten-free as well as full of vitamins and antioxidants due to the fresh fruit. Enjoy!

Published in Blog
Monday, 23 May 2016 10:10

Zucchini Brownies

Zucchini Brownies
Serves 6 – 8
A beautifully moist and rich chocolate treat that’s full of goodness

I’ve used zucchini to make raw dips and zoodles. I’ve roasted them, baked them and eaten them raw. Because of their bland taste they are easy to mold into anything you want them to be, like these delicious brownies. Zucchini are particularly great for making cakes because their high water content makes it easy to achieve a moist cake. I also used Medicinal Flower Extracts because they are high quality extracts with such a range of flavors to choose from and xylitol from birch sap to reduce the sugar load.

Published in Blog
Wednesday, 23 March 2016 06:25

Raw Chocolate Tarts

Raw Chocolate Tarts

Makes 5 tarts

 Deliciously chocolaty, these treats are full of nourishing goodness

These are not your average chocolate tarts. Packed with nutrients the chia seeds pack a calcium, protein and fiber punch, the avocados and bananas bring the potassium, plus the avos’ healthy fats, and the raw cacao powder is full of antioxidants. Scrunch through the irresistible flavors while knowing you’re doing your body, mind and soul plenty of good.

Published in Blog

A layered dessert that can be beautifully presented in cocktail or dessert glasses. The dessert includes some preparation time, but goes faster when you will have the right equipment to work with. You need a good quality high-speed blender to get the right creamy texture. You can omit the mango and orange compote with other fruits like banana, papaya, pineapple, pears, berries etc. So feel free to change and substitute ingredients and add different spices in the recipe to come up with your own variation.

Published in Blog
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