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We share nutritious and wholesome plant-based recipes that won't hurt your budget.

WhatsApp Image 2021-09-27 at 15.01.43.jpeg
WhatsApp Image 2021-09-27 at 15.01.43.jpeg

Butternut Winter Salad

 Serves 2                            30mins

1/4 medium-sized Butternut 
1 cup Lentils (boiled/canned - if boiled for best results soak over night before boiling)
1 cup Baby tomatoes 
1/4 medium-sized Cucumber 
1/4 Red/spring onion 
1/4 Green/yellow/ red pepper
1/2 Avocado 

Pinch of salt 

Pinch of Black Pepper

Apple cider/White Vinegar

Fresh/dried Parsley 
4 medium-sized Lettuce leaves  
Black sesame seeds 


Preheat oven at 180 degrees celsius. Boil your lentils with water over medium heat until fully cooked, or drain brine from canned lentils. Cut butternut into smaller bite sized pieces. Place in a baking tray and drizzle with cooking/olive oil. Roast in the oven for 15 minutes or until soft. While the butternut is cooking, chop vegetables into desired size and add to a mixing bowl. Once the lentils and butternut has cooked, set a side to cool for a few minutes. Add lentils and butternut to the salad. Drizzle salad with olive oil and apple cider vinegar. Sprinkle salt ground black pepper, parsley and sesame seeds and voilà.

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Pineapple Iced Tea

Serves 10        25mins + 1hr chill 

3 Rooibos/Red Bush teabags 
Skin of a cutoff pineapple
1/2 cup brown sugar 
12 cups of water 
1/2 of a lemon 

Add water, pineapple cut offs and rooibos tea bags into a big pot and bring to a boil. Boil for 20mins then squeeze lemon juice into the mixture and add sugar. Stir well, bring tea off the boil. Let mixture sit in pot for 5mins. Strain the tea. Leave it to cool, and refrigerate for at least 1hour. Tip: Serve chilled with ice blocks and seasonal fruit. 

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