Agadashi TofuBy JanellaRoasted Jerusalem Artichokes with Almonds and Pomegranate DressingBy JanellaPAN-FRIED NAVY BEANS WITH DILL AND FETABy JanellaFantastic Veggie frittersBy JanellaGF DF VG V NF
I make these or a variation of these a couple of times a week. They are super-yummy, quick
to prepare, highly nutritious and freeze well. Everyone loves them and they are especially
great in kids’ lunchboxes – or yours. Use whatever veggies or legume you like. Make double
or triple the amount and freeze the fritters for up to three months.One-Egg OmeletteBy JanellaGF V SF NF
I’ve included many variations here, as there’s just so much you can do with this crepe-like
omelette. Once you make this, you’ll wonder why you haven’t before. I find this is the easiest
way to digest eggs. I have doubled the recipe to make two omelettes and filled these with the
potato, saffron and quark variation below.Super Natural Bircher MuesliBy JanellaGF DF VG V SF
I love to recommend this gluten- and dairy-free Bircher muesli to my clients as it has
everything in one bowl, it’s quick to prepare in the morning and it is so easy to digest. To keep
it raw, use raw nuts and pepitas instead of my recommended toasted, or leave them
out altogether. Make lots, as it will last for about a week in the fridge.Chia Breakfast PuddingsBy JanellaDF VG V SF R
What did we do for so long without chia seeds? Certainly we didn’t have access to such a
great plant source of calcium, omega 3 oils or protein, and I don’t think we smiled as much
at breakfast (or dessert). Double or triple this recipe so you can enjoy one of these delightful
puddings for breakfast on the go, or whenever you have a little sweet craving that needs
satisfying. I’ve used mason jars here.Grilled Apple with Lemon Myrtle and Maple SyrupBy JanellaMiddle Eastern SeafoodBy JanellaBalinese Fish Pepes (Fish in Banana Leaves)By JanellaStuffed Calamari (GF)By JanellaCrusted Tempeh with Sweet Potato Chips and Garlic DressingBy JanellaMiso and Ginger Whole Barramundi BBQ RecipeBy JanellaMillet Burger with Miso and Pumpkin SauceBy JanellaJanella Purcell, cooks a gluten free & tasty Millet Burger with Miso and Pumpkin Sauce BBQ recipeJanella’s lean green soupBy JanellaHomemade seed crackersBy JanellaChia & berry jamBy JanellaThis yummy spread contains loads of antioxidants, protein, vitamin A and omega 3, and it's raw, gluten and dairy free and vegan. Perfecto!Kale, Hemp and Flax Oil PestoBy JanellaA raw, vegan, nut- free, super natural pesto. If you don't have hemp seeds then you can use sunflower seeds, or any nut like walnut, macadamia's, almond or pistachio's. And you can use olive, walnut or macadamia oil instead of the flax oil.Hemp MilkBy JanellaFalafel with Carrot Salad and Green TahiniBy JanellaJanella’s Rice Milk ShakeBy JanellaClear Skin Green SmoothieBy JanellaThe mandarin — being an orange fruit — is full of vitamin A so its wonderful for great skin and immunity. Broccoli is a great liver food and helps to detox your body, contributing to lovely skin. The kale and blueberries are top of the antioxidant chart, so they'll help to reduce toxins in your body. The hemp seeds are a great source of omega 3 fatty acids and will help keep your skin moist. And the coconut water, of course, will keep your skin hydrated.Cholesterol Busting SmoothieBy JanellaJanella Purcell’s Super Natural Food BarsBy JanellaAlmond and Banana PancakesBy JanellaRecipes and image from Janella’s Wholefood Kitchen by Janella Purcell
