by Jacqueline Alwill | Aug 7, 2023
VEGETABLE PIE Serves 4-6 2 sheets short crust pastry or make your own to fit 1x 30cm long / large pie or lasagne dish. 1kg white potatoes, peeled and chopped. 3/4 cup milk of choice 2 cups grated cheese 3 tbsp Pesto 3 tbsp evoo 2 cups (280g) frozen peas 4 cups (480g)...
by Jacqueline Alwill | Mar 30, 2016
GF: DF: SF: V : PALEO Serves 2 2 cups rosehip tea 2 cups rockmelon 1 orange Place all ingredients in blender and blitz until smooth.
by Jacqueline Alwill | Dec 21, 2015
GF:DF:SF:V:VG:PALEO Serves 20 BASE: ½ cup walnuts ¼ cup almonds ½ cup medjool dates, seeds removed (approx 5 dates) 2tbsp coconut oil, melted 3tbsp raw cacao powder 1tbsp linseeds 1tbsp chia seeds 2tbsp rice malt syrup CARAMEL: ¼ cup almond butter...
by Jacqueline Alwill | Nov 7, 2015
GF : DF : SF: V : VEGAN 6 kale leaves, stalks removed and torn into rough pieces juice of 1 lemon pinch sea salt 2 whole beetroot, tops removed and washed 3 cups raw sweet potato, peeled and roughly chopped 1 red capsicum, seeded and roughly chopped 2 tablespoons...
by Jacqueline Alwill | Nov 7, 2015
GLUTEN/SUGAR FREE : VEGETARIAN Serves 1 2 slices buckwheat seed bread, toasted 1/4 cup FIVE:AM Organics Greek Yoghurt raw honey 1/4 cup crushed pecans Smear yoghurt over buckwheat bread, drizzle with honey, top with pecans and...
