We have just released a new cookbook!

View some sample recipes here

Meanwhile, here are two of our favourite recipes from our cookbook.  They are amazing!

Classic Hummus Recipe
for perfect hummus every time

INGREDIENTS:

• 2 x 400g (12oz) cans of chickpeas (garbanzo beans)
• ½ teaspoon of salt
• 2 cloves of garlic chopped or crushed
• 2 tablespoons tahini (ground hulled sesame seed paste)
• ¼ cup rice bran oil
• ¼ cup water
• 4 tablespoons lemon juice

METHOD:

1. Put all ingredients in food processor and blend until smooth. You can also use a stick blender or a regular blender however you may have to add more water to keep it flowing.
2. Taste. Note that all batches vary in flavour as salt, chickpeas and lemon juice always have different flavours and consistency.
3. Add water/oil/salt as needed. You should be able to taste every ingredient slightly, with not too much of any ingredient coming through.
    

Sweet Chilli Roast Vegetable Recipe
impress your family and friends

INGREDIENTS:

MAKES 8 X 1 CUP SERVES

• 10 cups raw diced vegetables of your choice: [kumara (sweet potato), pumpkin, carrot, beetroot, potato, red capsicum (bell pepper), courgette (zucchini), red onion]
• 4 tablespoons rice bran oil
• ¼ cup parsley chopped for garnish

DRESSING:

• 2 tablespoons rice bran oil
• 4 tablespoons sweet chilli sauce
• 1 tablespoon cider vinegar
• 2 tablespoons whole grain mustard
• 1 teaspoon salt
• 3 tablespoons water

METHOD

1. Dice vegetables in different shapes but keep overall size around 4cm (1½in).
2. Roast vegetables with oil for about 30 minutes. When soft (but not mushy) put directly on your serving platter.
3. If you use beetroot it will need to cook separately for over 40 minutes and gently place on the top of other vegetables so it does not colour everything red.
4. Heat a small pan. Add dressing ingredients and stir until bubbling. Add more water if needed to get a ketchup-like texture.
5. Pour directly over roast vegetables.
6. Garnish with freshly chopped parsley and serve.