Quinoa, Beetroot & Orange Salad with Almond Feta

(Delicious recipe reproduced with permission of

I absolutely love this substantial salad because it’s not only bursting with flavour but it’s so full of protein from the sprouted quinoa, spinach and nuts, not to mention that spinach and beetroot are two of the most nutritional vegetables on the planet! 


3 cups *Sprouted quinoaQuinoa, Beetroot & Orange Salad
6 cups chopped spinach
¾ cup chopped walnuts, preferably activated
2 cups finely grated raw beetroot
1/2 cup finely sliced spring onions
1 orange segmented and sliced into small pieces
½ cup raisins
Almond feta cut into cubes

Zesty Lemon Dressing
1 clove garlic, crushed
Juice of a large lemon
Zest of a lemon
1/2 cup extra virgin olive oil
½ teaspoon salt
white pepper to taste

Place all of the salad ingredients into a large bowl except the almond feta and combine well. Then add the dressing and gently combine through. Place almond Feta pieces on top and serve.

*To sprout quinoa simply rinse the seeds thoroughly, then soak them for 24hrs. Rinse and leave them sitting in the sieve over a larger bowl to catch any excess water, cover with a tea towel, rinse about even 6 hours to keep them moist. They will begin to sprout in about a day. Don’t leave them too long past that as they begin to develop a sour taste. Their nutritional value is greatly enhanced when eaten this way.

Serves 4

Dark Green Smoothie

(Delicious recipe reproduced with permission of

Many people including Rawfoodists fail to eat the necessary amount of greens. We can easily increase our daily amount by blending them into a delicious smoothie. This helps us to digest and assimilate them easily, as they are already broken down into a pre-digested form. It’s obvious that nothing could be better for us than the incredible life-giving properties contained within greens. As people begin to consume blended greens they notice that it adds an unparalleled level of health, nutrition, vitality.


50% Green – This can be any leafy green vegetable: Kale (remove stems), silverbeet, rainbow chard, spinach, bok choy, lettuces, dandelion greens.
50% Fruit – We always use plenty of banana as the main fruit component then mix it up with any other seasonal soft fruit such as papaya, pineapple, kiwi, mango, berries, grapes, pear, stone fruit, cucumber, melon.
Spirulina powder
Maca powder (optional)Dark Green Smoothie
Hemp seeds (optional)
Probiotic (capsule) powder
Organic coconut water & meat or purified water
1/2 a Lemon juiced (helps with absorption of the green nutrients).
1/2 cup of ice


Place all ingredients into blender, adding ice last, add more water if needed, and blend until smooth. Play around with quantities until you’re happy.

* Add Organic coconut milk if you want extra creaminess and smoothness, it’s not raw but it may help when first introducing Green Smoothies to kids because they love it. Our daughter says it tastes like ice cream! We have a Green Smoothie ready for her as an after school snack and she is now drinking one for breakfast. After a few weeks we dropped the coconut milk and she is still happy to drink it.

In time we encourage you to increase the green component of your smoothie for an even bigger hit of nutrition, we typically use a 70% to 30% ratio.

Try to drink at least 1 litre of Green Smoothie a day!

Classic Tomato Soup

Classic Tomato SoupIngredients

  • 2 tbsp extra virgin olive oil.
  • 2 red onions chopped.
  • 2 garlic cloves chopped.
  • 3 kilos ripe roma tomatoes, blanched, skinned and coarsley chopped.


To blanch and skin the tomatoes place them in a large bowl and cover with boiling water. Leave for 3 minutes. Take each tomato and remove the core, skin should just peel away.
If not, leave in the water a little longer. Set aside.

In a large saucepan heat the oil, add the onions, garlic and basil and saute over a low heat until the onions are transparent, 5 – 8 minutes.

Add the chopped tomatoes and saute for a few minutes more. Remove saucepan from the heat and stir in the tomato paste, brown sugar, black pepper and a generous amount of sea salt. Bring to the boil, then reduce the heat to simmer with the lid on for 30 minutes, stirring occasionally. Season more if required.

Strain mixture through a sieve into a large bowl by pressing down on the vegetables with a spoon to extract as much of their juices as possible. Return soup to the saucepan. Reheat gently until hot, but not boiling and serve immediately. Garnish with fresh basil leaves and serve with crusty bread. – Anna Mumford

Spicy Tomato DahlSpicy Tomato Dahl


  • 1 onion
  • Oil for frying
  • 1 cup red lentils
  • 1 x 400 gm can diced tomatoes
  • 4 medium fresh tomatoes, diced
  • 1 large handful fresh green beans, sliced into 3 cm lengths
  • 1/2 tspn cumin
  • 1/2 tspn coriander
  • 1/2 tspn paprika
  • 1 tspn salt
  • Pepper to taste


Soak lentils overnight. Rinse well. Dice onions and fry in oil. Add cumin, coriander, and paprika and stir for a minute. Add lentils, can of tomatoes, fresh tomatoes and 1 cup water. Simmer for 15 mins. Add beans, salt and pepper and simmer a further 20 mins. Serve with rice and a green salad. – Miffy Wickam

Lentil RissolesLentil Rissoles


  • 250 gm red lentils
  • 3 cups dried breadcrumbs
  • 2 heaped tspns Orgran ‘No Egg’
  • 1/2 tspn salt
  • 1 tblspn chopped parsley
  • 2 tspns chopped oregano
  • 21/2 tblspns soy milk
  • Oil for frying


Soak lentils overnight in 4 cups of water. Rinse well. Cook lentils in 2 cups water till soft. Drain if necessary. Mix together lentils, 2 cups of the breadcrumbs, 1 heaped tspn Orgran ‘No Egg’, salt, parsley and oregano. Set aside for 30 minutes. Form mixture into rissoles. Mix together 1 heaped tspn Orgran ‘No Egg’ and milk. Dip rissoles in milk mixture first, then coat with remaining breadcrumbs. Fry until golden brown. – Antonette Wilson