TIO Recipes RSS
Kale Mango & Ginger Juice
Ingredients 100g (20 small) kale leaves, washed 500ml (2 cups) Coconut water 200g fresh or frozen mango pieces 4cm piece ginger, peeled, grated ½ lime, juiced Method Roughly chop kale leaves. Pour coconut water into a blender, followed by the remaining ingredients. Blend on high until well combined. Pour into glasses. Cheers! Follow Us on Facebook
Lettuce Chilli Herb & Avocado Cups
Ingredients 1 x 2 pack butterhead lettuce 2 ripe hass avocado, halved, stone removed 2 tbs Greek yoghurt 1 green chilli, seeds removed, finely chopped 2 tbs chopped parsley leaves 2 tbs chopped mint leaves 1 lemon, halved 1 ripened red cherry tomatoes, quartered 100g soft feta ¼ cup pistachio kernels, toasted, chopped Coriander, to garnish Method Separate the small leaves from the Butterhead Lettuce, wipe clean. Arrange on serving platter. Spoon avocado into a bowl. Roughly mash with a fork. Add yoghurt, chill, parsley and mint. Squeeze over the juice from one lemon half, season with pepper. Stir to...
Broccoli Coconut Green Soup
Ingredients 1 tbs coconut or olive oil 1 leek, trimmed, thinly sliced 2 garlic cloves, crushed 1 tbs grated fresh ginger 1 green chilli, finely chopped 2 Box (260g) Broccoli Florets, chopped 2 medium (400g) Zen Zucchini, grated 4 cups coconut water or vegetable stock 1 Box (100g) Hail Kale 270ml can coconut milk 1 cup Perfect Parsley, chopped ½ cup flaked coconut, toasted 1 lemon, rind finely grated pan fried flour tortillas, to serve (optional) Method Watch YouTube Video : Click Me Heat oil in a large saucepan over medium heat. Add the leek, garlic, ginger and chilli. Cook, stirring...
Kale Bruschetta & Lemon Vinaigrette
Ingredients 3 large green kale leaves 2 vine ripened tomatoes, quartered ¼ cup basil leaves, shredded 12 slices sour dough 1 large garlic clove, halved finely grated parmesan, small basil leaves & lemon wedges, to serve Lemon Vinaigrette 3 tbs extra virgin olive oil ½ lemon, rind finely grated, juiced ½ tsp caster sugar ½ tsp dijon mustard Method Remove centre stem from the kale, finely shred leaves. Put into a bowl. Use a teaspoon to remove the seeds from tomatoes, then dice and add to kale. Whisk the vinaigrette ingredients together with salt and pepper then pour over the kale and tomatoes....