Baked spaghetti squash topped with cavolo nero pesto

By Lisa Roukin, January 29, 2016

This is a wonderful substitute for spaghetti for those on a gluten and grain free diet. Unused pesto will keep refrigerated for 1 week.

Serves: 4 as main course or 8 for starters

Preparation: 30 minutes

Cooking: 60 minutes


4 spaghetti squash

4 tbsp olive oil

Sea salt

For the pesto:

160g cavolo nero leaves

85g pine nuts


Crispy roast kale with cranberries

By Silvia Nacamulli, January 29, 2016

This is a delicious way to cook kale. The roasting at high temperature makes it crispy and crunchy covering its bitterness and making it accessible to adults and children alike. The dried cranberries and almonds give it a lovely side kick. Beware it is addictive!

Serves: 4-6

Preparation: 5 minutes

Cooking: 20 minutes


50g dried cranberries

300g kale, sliced


Creamy carrot and ginger soup

By Angela Blatties and Vivienne Vella, January 21, 2016

Carrots get a bad reputation because of their high sugar content, but did you know that they produce falcarinol, which is shown to reduce your risk of cancer? They are also known to slow down ageing and make your skin glow and look healthier with their high levels of beta-carotene. And, of course, they are rich in vitamin A, which is good for your vision.


Chocolate soup with sea salt almonds and whipped coconut milk

By Angela Blatties and Vivienne Vella, January 21, 2016

Chocolate may be considered a junk food, but semi-sweet and bitter-sweet chocolate have myriad health benefits-including lowering blood pressure, decreasing unhealthy cholesterol levels, and maintaining heart health-with less sugar than milk chocolate.

This dessert soup, in an otherwise healthy diet, offers a happy medium between satisfying that sweet tooth and adding health benefits.


Roasted Vegetable Broth

By Angela Blatties and Vivienne Vella, January 21, 2016

While this isn't technically a bone broth, it is still deeply healing and a very suitable alternative for people who don't eat meat.

Mineral-rich vegetable broth is a powerful alkalizing force since it is full of rebalancing minerals and electrolytes. It's also delicious.

Makes: 2.6 litres
Cleanse serving size: 340ml
Preparation: 20 minutes
Cooking: 2 hours and 15 minutes


Recipe: Pecan, oat and date bread

By Chris Honor, January 14, 2016

The best things in life are free or very, very simple and this recipe is so simple you won't believe how great it tastes. Incredibly easy to make and delicious to eat.

Serves: 8 -10

Preparation: 10 minutes

Cooking : 55 minutes


450g self-raising flour

1 tsp bicarbonate of soda

70g rolled organic oats

80g soft brown sugar

110g pecans


Recipe: Barley, cream cheese, yoghurt soda bread

By Chris Honor, January 14, 2016

This simple bread is quick and easy to make and is delicious when eaten still warm and dipped in extra virgin olive oil.

Serves: 8 - 10

Preparation: 10 minutes

Cooking : 30 minutes


Wet ingredients

110g ricotta cheese

110g natural yoghurt

60g cream cheese

50g mixed blossom honey

2 free range eggs

1 good pinch of sea salt


Recipe: Grape, fig and walnut bread

By Chris Honor, January 14, 2016

This dish warms the heart, taking the earth's hard work and delivering it in a familiar comfort food. This unassuming loaf - which uses four of the seven species: olives, grapes, wheat and figs - takes bread to a different level.

Serves: 8 -10

Preparation: 25 minutes

Cooking: 50 minutes


350g self-raising flour

110g caster sugar

18g dry yeast


Recipe: Bulgur wheat, pomegranate and fig salad

By Amir Battito, January 6, 2016

Serves: 6 - 8 (as a side dish)


500g bulgur wheat

720ml boiling water

1 cup chopped parsley

30 red grapes cut into quarters

10 figs cut into quarters

1 pomegranate, seeds only

10 chopped pitted dates

60ml olive oil

3 lemons, juice only

½ tsp salt

¼ tsp pepper



Recipe: Asian tuna burgers

By Lisa Roukin, January 6, 2016

Who would have thought you could make burgers taste so great from tinned tuna? The feedback from my chief burger lover was that they are so "meaty" one would think they were eating a beef burger.

Makes: 14

Preparation: 30 minutes

Cooking: 30 minutes


1 tbsp coconut oil (odourless)

1 tsp sesame seed oil

1 large onion, finely chopped

1 tbsp agave syrup or honey