Some of our favorite recipes

Olive Pate

1 part dried olives (de-stoned)
1 part soaked almonds
squeeze of lemon juice
pinch of black pepper
garlic
olive oil

Grind the dried olives and almonds
Add lemon juice, black pepper and garlic to taste
Drizzle olive oil onto mixture until runny

Ready to eat, especially good as a topping for cucumber slices or leaf wraps

N.B If the almonds are unsoaked the pate will remain fresh for up to six-eight weeks by adding a thin layer of olive oil to the top. The olive oil must be topped up after each use to avoid oxidation.

Sam and Danny's Veg Curry Feast

Marinade
1 part soy sauce
1 part water
1 part olive oil
crushed garlic, grated ginger, cumin, coriander, chilli, turmeric to taste

Veg Feast
Cauliflower, courgettes, mushroom, aubergines

Mix together marinade ingredients
Thinly slice the vegetables
Soak the vegetables in the marinade for a few hours or preferably overnight so that all the flavours can be absorbed.
Grind or roughly blend the marinaded vegetables to your preferred consistency (left over marinade can be used again)

If desired , further fresh ingredients can be added such as red pepper, fresh greens, fenugreek or radish sprouts. Serve with sprouted quinoa and freshly prepared salad.

Apple and Banana Cake
(Created by Lux our 5 year old son)

Base
1 part soaked nuts ( such as macadamias, almonds, walnuts, hazelnuts or brazil nuts)
1 part soaked dried figs
Optional: Grated coconut, cinnamon

Topping
1 part apple
1 part banana
Optional: lemon/Orange juice and rind

Grind or blend soaked nuts and figs for base.
Blend apple and banana and spread over base.

Serve with creamed coconut if desired