Conscious Cooking

This pumpkin broth with tofu and noodles is comforting and flavoursome, a great immune boost for this time of year. I love the light broth combined with the different textures of the tofu, noodles and fresh vegetables. If you have the stock already made this dish is super quick to put together. For the pumpkin

This time of year there is nothing more comforting for me than a bowl of chicken soup, made even more nourishing by homemade chicken stock. The recipe for chicken stock is relatively similar to the vegetable stock, this also being a white stock, with the addition of the chicken bones and more time to simmer.

Homemade vegetable stock can completely elevate a dish. It’s easy to make and is a great way to use up scrap vegetables and avoid waste. At the body retreat we use a variety of vegetables in all our meals, throughout the week I try to keep the scraps to make stock, especially the ends of

Spiced chickpea balls are our version of falafel, using cooked chickpeas instead of dried. Traditionally falafel is made using dried chickpeas or dried fava beans soaked overnight. It is usually deep fried for a crisp outside and soft centre. Our version is made easy by using cooked tinned chickpeas and more health conscious than the

Vegan pesto is super simple to make. It’s a great way to use up leftover herbs and odd bits of nuts and seeds. Walnuts, almonds and pecans make great tasting pesto’s. If you need a completely nut free recipe make with just sunflower and pumpkin seeds and try adding some hemp seeds. You can substitute