Lemon Tahini Quinoa Salad

This is a great recipe from Leanne Campbell’s ‘The China Study Cookbook’. We simply increased the salt amount to taste . We’ve been serving this in our cafe together with a beetroot hummus, sprouted grain crispbreads, and fresh buttercrunch lettuce

High Carb, Low Carb, Fast Carb, Slow Carb?

  There’s been a lot of suspicion about carbohydrates – that they make us fat, they turn to sugar in the blood, cause ‘grain brain’ and ‘wheat belly’. On the other side of the story, entire civilizations have thrived on carbohydrates for centuries

Savoury Chickpeas

A simple little addition to any meal, or a great snack, these savoury chickpeas are tasty, moreish, and high in protein and fiber. We love to add them to quinoa and kale in a protein bowl, or toss them through salad.

Why Organic?

To be certified organic in New Zealand, food has to be produced without synthetic fertilizers, pesticides, herbicides, genetic modification, antibiotics, growth promoters, and irradiation Why bother? Regularly eating foods which have been treated with pesticides, herbicides and synthetic fertilizers leads to a build-up of toxins in our body. This has been associated with cancer, Parkinson’s…

Edamame Smash

A tasty spread that is high in protein… The edamame (young soybeans) in this spread offer a complete protein, as well as calcium, vitamin C and iron.

Roasted Fennel Pesto

Roasted fennel bulb with roasted almonds, fennel fronds, olive oil and garlic make a more-ish pesto that teams up very nicely with anything. What’s anything? We mixed it through roasted potatoes, yum. You can also spread it on wholegrain bread,  use it as a dip with carrot sticks and celery sticks, or mix it through salads. Or just eat…

Corn Fritters

These fritters are always a hit in our cafe – everyone loves them and many ask for the recipe – so here it is. Egg-free, dairy-free, gluten-free, but definitely not taste-free! The fritters are bound by a ‘linseed egg’, a great egg replacement in fritters – basically 1 Tbsp linseed and 3 Tbsp water mixed…

Creamy Potato Celeriac Soup

Ever tasted something and though, ‘wow, I have to have that again!’? This soup was one of those items for us. A friend of ours made it, based on recipes she grew up with in Poland. It’s a thick, creamy soup, served with fried onions, roasted diced potatoes and celeriac on top, and a sprinkling…

Rosemary Citrus Drink

This is a sparkly, tangy drink, great for autumn or winter. Fresh rosemary gives it a flavourful twist. People always ask for the recipe.

Chia ‘Cheesecake in a glass’ Pudding

We all enjoyed this delicious creamy chia dessert at our mid-year Youth Space dinner. Themed on a cheesecake but served in a glass, it looks good, tastes good and is loaded with nutritional goodness – including lots of minerals, omega 3s, fibre, good fats & protein. There’s no cooking (apart from lightly toasting some slivered almonds to…

Sprouted Chickpea Salad

We’ve had this for lunch several times recently, it’s packed with flavour and colourful. The nutty tahini flavour complements the chickpeas to make a hearty, satisfying salad. Tahini is one of the best sources of calcium, as well as being  high in iron, potassium, and magnesium. Chickpeas give a great package deal of protein and fibre.

Potato Fritters

These fritters are dead easy. Seriously. If you can mash potatoes you can make these. A food processor is a very handy tool for grating the carrot and onion – speeds things up. Cook it, mash it, mix it, form it, bake/ fry it; done! The only thing you have to be careful of is…