Pizza Base with Vegetables and Cashew Cheese

Ingredients
SeedsOfLife Pizza base
Organic Tomato Paste
Organic Kale leaves
Organic Tomato
Organic Zucchini
Organic Olive Oil
Cashew Cheese (see recipe below)

Instructions
Using a spatula smooth a layer of tomato paste over your pizza base.
Put a layer of kale leaves on top of the pizza base.
Slice the zucchini and tomato and place as much as you like on top of the kale.
Drizzle the cashew cheese on top.
Splash olive oil on top of pizza so pizza doesn't dry out.
Add some organic olives and your favourite herbs and bake for 15mins on 160 degrees.

Cashew Cheese

Ingredients
Cashews
Filtered water

Instructions
Blend 1 cup of organic raw pre-soaked cashews with 1 cup of filtered water to form a smooth paste

Roast Root Vegetables and Quinoa

Ingredients
1 Organic Sweet Potato diced
1 Organic Beetroot diced
1 Organic Carrot diced
1 tbsp Organic Coconut oil
1 cup Tri Colour Organic Quinoa
2 cups filtered water
1 cup organic baby spinach
1 tbsp organic olive oil
Seeds of 1 organic pomegranate

Instructions
Chop up vegetables into bite sized pieces
Combine and drizzle in olive oil
Bake until nice and crisp

Grilled Roast Vege and Cashew Cheese Wrap

Ingredients
1 Organic Sweet Potato diced
1 Organic Beetroot diced
1 Organic Carrot diced
2-3 tbsp Cashew Cheese (see recipe above)
1 cup of organic Baby spinach
1/2 avocado.

Instructions
Use roast vegetables from night before
Add onto wrap with Cashew Cheese

BerryNice Smoothie

Ingredients
250mls of organic coconut milk
1 cup frozen organic berries of choice
1 tsp organic chia seeds

Instructions
Blend all together until smooth. enjoy

Mango Salad

Ingredients
100g SeedsOfLife Cranberry Crunch
1 organic mango diced
2 cups of organic baby spinach
1 organic cucumber diced
20mls organic olive oil

Instructions
Combine all ingredients and toss through.
Add avocado if you wish.

Beetroot Pesto

Ingredients
1 raw organic beetroot diced
1 cup raw pre-soaked organic cashews

Instructions
Blend together to form a smooth paste

BurgerOfLife

Ingredients
1 SeedsOfLife roll or burger bun
1 tbsp cashew cheese (see above)
1 tbsp beetroot pesto (see above)
Organic lettuce leaves
Organic tomato slices
Organic cucumber slices
Organic pineapple slice
Organic pre-grilled mushroom

Instructions
Combine together on SeedsOfLife roll and enjoy

Bruschetta Toast

Ingredients
Using your favourite toasted SeedsOfLife bread
Organic Avocado sliced
Fresh Organic Basil chopped
Organic Tomato diced
Organic red onion chopped
Organic Olive oil

Instructions
Drizzle toast with olive oil, top with tomato and onion, sprinkle basil on top. Serve with avocado and hemp seeds.

Bananarama Smoothie

Ingredients
250mls of organic coconut milk
2 organic bananas
1 tsp organic cacao powder

Instructions
Blend all together until smooth. enjoy

Roast Pumpkin and Pinenut with Rainbow Seed toast or Zinger

Ingredients
1 cup organic roast pumpkin diced
1 cup organic baby spinach
2 tbsp of organic pinenuts
2 slices of rainbow seed toast
1 tbsp Cashew cheese (see above)

Instructions
Spread cashew cheese on toast, add baby spinach, roast pumpkin and sprinkle with pinenuts and serve with avocado, drizzle with olive oil.

Sweet Potato & Quinoa Salad

Ingredients
1 Organic Sweet Potato diced
1 tbsp Organic Coconut oil
1 cup Tri Colour Organic Quinoa cooked in 2 cups filtered water
1 cup organic baby spinach
1 tbsp organic olive oil
1/2 Avocado and SeedsOfLife Crackers

Instructions
Chop up cooked sweet potato into bite sized pieces, Combine with quinoa and salad and drizzle in olive oil

Super Bowl Salad

Ingredients

1 cup of mixed lettuce

1 cup of grated carrot

1 cup of grated beetroot

1/2 cup chopped tomato

1 cucumber diced

1/2 cup cranberries

1/2 cup pepitas

1/2 avocado sliced

Olive oil to taste.

Instructions

Mix all together is a large bowl and drizzle with hemp butter ( blended 1/2 cup hemp seeds, 1/2 cup of water and a pinch of salt)

ROAST ROSEMARY ROOT VEGETABLES

Ingredients

1/2 small pumpkin

1 Organic Sweet Potato diced

1 Organic Beetroot diced

1 Organic Carrot diced

2 tbsp Organic Coconut oil

1 tbsp dried rosemary


Instructions

Chop up vegetables into bite sized pieces, massage through coconut oil and rosemary. Place on a tray and bake for 30mins on 180 degrees. Bake until nice and crisp.

Remove from oven, allow to cool slightly and drizzle in olive oil...enjoy

CREAMY PAPRIKA & CASHEW SAUCE OVER ROAST ROOT VEGETABLES

Ingredients
1 cup Cashews

1 cup Filtered water

30g of Paprika

Instructions
Blend 1 cup of organic raw pre-soaked cashews with 1 cup of filtered water to form a smooth paste.

Serve over hot roast root vegetables as mentioned above without rosemary.

STIR FRIED VEGETABLES & BUCKWHEAT KERNELS

Ingredients

1 Carrot sliced

1 cup Green Beans

1 cup of zucchini sliced

1/2 cup of cashews

1 cup sliced mushrooms

1 cup of kale chopped

2 tbsp coconut oil

Instructions

1 cup cooked and drained buckwheat kernels (boiled in 2 cups of water for 15 mins)

Saute vegetables in oil, add buckwheat kernels. Add salt and pepper to taste... fresh coriander to serve optional

ROAST BEETROOT SALAD

Ingredients

1 cup Roast beetroot diced

2 cup baby spinach

1/2 cup walnuts

1/2 cup cranberries

1/2 cup sprouts

olive oil

Instructions:

Combine all in a bowl and enjoy