Category: Uncategorized | Page 11 of 15

Green Goddess Soup

This is my recipe using all parts of the broccoli plant that I grew from seeds on my terrace garden. I've used parts of the plant that are otherwise thrown away and wasted, such as the leaves and the stems, as they are thought to be a surplus part of the plant with verv little nutrients and flavour. However, these parts contain much of the same, if not more, nutrients that the broccoli florets carry. Broccoli is what is known as a 'nutrient dense' food, which means that it packs a lot of vitamins and minerals into relatively few calories, so you can get everything your body needs

The Chefs' Manifesto

Recipe

Hemp Flour Pizza with Zucchini Blossoms, Walnuts & Mushrooms

chose these ingredients because I wanted to create a planet-friendly, sustainable dishwithout compromising the taste of it: hemp flour is next level, I love using it to make any sort of dough, bread, focaccia, pizza... not only it is a very tasty food, but hemp is also a very sustainable crop that renews very fast and doesn’t need any fertiliser or pesticide thanks to its resilience; zucchini blossoms are a delicious and versatile ingredient that you can use for so many preparations and guess what, they’re incredibly tasty. I paid particular attention in selecting the mozzarella cheese, choosing to source it from a local dairy farm that operates in asustainable, ethical manner-if you want a vegan option you can try and swap it with some vegan mozzarella or why not, add some crumbled fresh tofu! As an Italian who is very passionate about food, I like to pay great attention to the provenience and seasonality of the ingredients I use and the overall nutritional value of the dishes that I make.That is how I came up with this pizza recipe (as stereotypical as it can get, I really can’t live without pizza!) that features ingredients that are in large part -if not entirely- grown around the area where I live, in season around this time of year til the beginning of summer, sourced from local farmers whenever possible. Another great advantage of this recipe is that its nutritional values are way higher than the average pizza, with hemp flour’s high protein content, good fats from walnuts and a fair bit of micronutrients from the mushrooms and zucchini blossoms.

The Chefs' Manifesto

Recipe

White Bean Dark Chocolate Oat Bites

A bean bar that delivers both flavor and nutrition. This nutrient-rich white bean bar is packed with deep-rich dark chocolate flavors, crunchy pumpkin seeds and delicious ripe dates all brought together with hints of fresh orange zest and natural maple syrup. These bean bars are super easy to prepare and will satisfy all your taste buds in just a few bites.

Beans is How

Recipe

Swahili red kidney beans & black beans in coconut (Maharagwe & njahi ya nazi)

This is a delicious Swahili staple recipe using beans and coconut, usually red kidney beans and rose coco beans are used for this recipe but I decided to add in black beans in the mix to make the dish more delicious these black beans are known as Njahi they are also very popular, readily available and loved in Kenya.

Beans is How

Recipe

Baked Beans Cheela

A cool new way to use Baked beans (which are easily available) into a gluten free pancake. Chila or Cheela is a classic Indian eggless pancake made with chickpea flour but I’ve incorporated the beans to give it that extra boost of nutrition. It’s easy and delicious. Do give it a try!

Beans is How

Recipe

Smoky baked beans

Is there anything more satisfying than having some flavour-packed baked beans to look forward to for breakfast? These fully loaded baked beans take advantage of paprika-laden chorizo sausage, as well as the piquancy of tomatoes, to offer a warming bowl of beans that are much grander than the sum of their parts (which, let’s face it, simply involves opening a few tins and stirring ). If you’d prefer to go chorizo-free, that’s totally cool – just up the olive oil, paprika and cumin factor and we’ll call it square

Beans is How

Recipe

Lentil & bean casserole withbread hummus & carrot top pesto

Chef Conor’s lentil & bean casserole with bread hummus & carrot top pesto is delicious at any time of year! Combining chickpeas, green lentils, cannellini beans and black beans, it is packed full of nutritious, tasty fresh ingredients, that are readily available in many locations. Bringing together Chef Conor’s love of vegetables, together with his ‘zero waste’ cooking philosophy and his love of good food for all, this dish is sure to tempt the taste buds

Beans is How

Recipe

Bean Festival Toast

Inspired to combine flavors, color, taste and texture of beans, this is chickpeas, and lentil on top of wanton chips, finished with colorful micro- organic greens.

Beans is How

Recipe

Butternut Hummus with Feta and Roasted Seeds

Butternut squash are grown and easily accessible all year round in South Africa. I love using butternuts in cooking, baking, and easy eating like this hummus recipe. Butternuts are sweet, creamy and pair very well with salty and sweet dishes. They are packed with vitamins, minerals, fibre, and antioxidants that our bodies need to function properly and are also low in calories. I serve this hummus as part of a grazing board with crusty, as a spread for sandwiches or as a dip with raw vegetables. *

Beans is How

Recipe