Please enjoy the Omnia recipe book to healthy holistic living through Ayurvedic Nutrition

Fresh Choc Mint Slice

Packed with iron, magnesium, calcium, zinc, protein, fiber, healthy fats, omega 3 & vitamin A,E,D & B.

1 & ½ cups of dates

1 cup of natural Almonds

½ cup of Organic Almond milk

2 tablespoons of chia/almond butter or almond butter

3 tablespoons of organic coconut oil

½ cup of dried cranberries

1 cup of fresh choc mint leaves

2 tablespoons of cocoa

½ cup of LSA

½ cup of shredded coconut

2 blocks of dark chocolate

Put all of the above except for the 2 blocks of dark chocolate & ½ a cup of fresh choc mint leaves in a food processor. Blend ingredients until they are mixed like a thick spread. If it is too runny, feel free to add more LSA, coconut oil or shredded coconut. Then put baking paper in a pan and pour mixture into pan.

Freeze for 30mins.

While mixture is in the freezer melt the 2 blocks of dark chocolate.

(Microwave 1 min 45 seconds)

Mix chocolate for smooth consistency and then pour over mixture in the pan once it has been in the freezer for 30mins.

Put back in the freezer for another 30mins.

Pull out of freezer and sprinkle the rest of the Fresh choc mint leaves over the top & then slice when ready to serve. Cut slice with a hot knife for smile finish.

This slice must always be refrigerated to stay hard and well put together.

Enjoy this delicious raw treat anytime of the day, as either a pick me up or healthy snack to tie you over.

Earthy Kapha Dahl

A great source of protein, manganese, potassium, folate, magnesium, copper, since, vitamin A & B & dietary fibre. Perfect meal to aid in weight loss and to also support the digestive system, stabilise blood sugar and increase energy

3 fresh tomatoes; chopped rough or use a tin of crushed tomatoes

1 can organic chopped tomatoes

1 eggplant chopped finely

6 small mushrooms

2 handfuls of fresh spinach
3/4 tsp turmeric

3/4 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 cup red lentils
2 cups water or stock of choice
1 can coconut cream
Plenty of salt
A good 3 tabelspoons coconut oil
Optional chilli; flakes, ground or fresh

In a large pot add 3 tablespoons of coconut oil bring to medium heat (not too high or the spices can burn).  Add the tomato chopped & canned, eggplant, mushrooms, Tumeric, paprika, ground cumin and ground coriander and season well with salt (a good grab of salt, maybe 1/2 teaspoon); mix through and fry till fragrant and tomatoes & eggplant are softening.  Add lentils and mix through letting them take a little heat before adding your stock/water, increase heat to bring to simmer.  Then add spinach leaves

Simmer stirring regularly and keep your eye on the consistancy.  TASTE AND ADD SALT IF IT DOESN'T TASTE GOOD YET!  You need a lot of salt for indian spices and tomato and lentils!  If it starts to get too thick there's no problem adding more water or stock.  At this point you're just simmering till you reach desired consistency.  The whole process usually takes 45mins to an hour.  If it's too watery turn the heat off and leave sit for fifteen minutes.  Give it a good stir and this should be a bit thicker as the lentils absorb the liquid.  

You can eat as is or put it through a food processor for a finer consistency :)

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Serve with brown rice, coconut yogurt & fresh coriander leav

Cashew & Tahini Hummus

A great source of zinc, iron, magnesium, potassium, lecithin, selenium and vitamins E, K & B1, B2, B3, B5, B6 & B15. Which boots the metabolism, supports the digestive system & help with cravings and chronic fatigue

1 & 1/2 cup of cashews soaked in 2 cups of water overnight and then drained

1/2 cup of filtered water

1/2 cup of Tahini

5 tablespoons of Organic Virgin Olive Oil

Juice 2 lemons

1 teaspoon sea salt

1 tablespoon of ground cumin

Dash of Cayenne pepper

Dash of black pepper

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Place all in the food processor starting with the water and blend to the desired consistency

Vegetarian Lasagna

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1 Eggplant 

1 Onion

1 Red Capsicum 

1 Zucchini 

3 handfulls Spinach

3 small Garlic cloves

1 punnet of  Cherry tomatoes

1 pack of Mountain lavash bread sheets

750grams Cottage cheese

1 Organic can of tomatoes

350grams of Light Cheddar Cheese

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Fry off garlic and sliced onion.

Add sliced eggplant, zucchini, capsicum and spinach. Add cherry tomatoes and canned tomatoes.

Cool until the veges are slightly soft. The mixture needs to be thick not runny so cook until excess fluid has evaporated. 

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Assemble lasagne 

Lay bottom of dish with lavish bread top with layer of vege mix and cottage cheese.

Keep layering until all mixture used. Don't make the layers too thick

Top with grated cheese

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Cook in 180 oven until top is golden brown

Beet & Cashew Dip

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2 Beetroots

1 cup of raw cashews

1 Lemon

Olive Oil

Sesame oil

Fresh Mint Leaves

Sea Salt

Pepper

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