Spicy lentil soup
Serves 8-10
INGREDIENTS
• 6 carrots, sliced
• 2 large onions, chopped
• 5 teaspoons ground cumin
• 8 cloves garlic, crushed
• 4 tomatoes, chopped
• 1 ½ cup red lentils, washed, soaked and drained
• 8 cups vegetables stock
• 2 cups of tomato juice
• 4 tablespoons of tomato paste
• 2 tablespoons of tamari
• Herbs for garnish (e.g. fresh coriander, Italian parsley)
METHOD
Using some of the vegetable stock, sauté onion, carrots, cumin, garlic, tomatoes and celery. Cook, stirring occasionally until onion is soft. Stir in lentils, stock and tomato juice.
Bring to boil and simmer for approximately 1 hour. When lentils are soft, stir in tomato paste and tamari. Blend mixture until smooth. Return to same pan, reheat and serve garnished with herbs.
Bananas with honey and citrus glaze
Serves 2-3
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INGREDIENTS
• 3 bananas, halved
• 2 tablespoons honey
• 1 lemon
• 1 lime
• 1 orange
• Fresh mint, for garnish
METHOD
Place halved bananas on the plate with flat surface point up so the glaze will remain on the fruit more evenly.
Zest half lemon, orange and lime, reserving juices.
Combine the citrus juices with honey and mix well until honey thins slightly. Pour over the bananas garnishing with fresh mint, and the zest of the citrus fruits.
Vegetable lo mein
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Starch
Serves 6-8
INGREDIENTS
• 500g Asian noodles (vermicelli)
• 2 cups broccoli florets
• 2 cups carrots, sliced into matchsticks
• 1 cup zucchini, sliced into 1cm pieces
• 2 cups of mushrooms, sliced
• 2 cups cabbage, coarsely chopped
• 3 garlic cloves, crushed
• 4-5 shallots cut in diagonals using green
• 1 tablespoon miso paste
• 1-2 cups vegetable stock
• 4 tablespoons tamari
METHOD
Boil plenty of water for the noodles. Stir-fry broccoli, carrots and zucchini in small amount of stock or water until tender but still crisp.
Remove from pan. Repeat process with mushrooms and cabbage. Add to broccoli, zucchini and carrots, keep warm. Stir-fry garlic and shallots in remaining water.
Mix together miso paste, stock and tamari. At this point, put pasta in boiling water to cook (it does not take long). Add garlic and shallots to the mix and heat until boiling.
Stir through all the vegetables through and re-heat. Strain cooked pasta and combine all ingredients. Serve at once.
Mint, pea and avocado salad
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Starch
Serves 4-6
INGREDIENTS
• 500g fresh peas, cooked and cooled
• 3 avocados, peeled and cubed
• 2 bunches of fresh asparagus, washed and trimmed
(steam for 1 minute optional)
• 3 fresh mint leaves, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon sweet chilli sauce
• 1 tablespoon of honey
METHOD
Toss all prepared ingredients together and serve.
HOPEWOOD@HOME RECIPE BOOK
All recipes are from Hopewood’s Health Retreat’s own recipe book, hopewood@home.
hopewood@home recipe book is the perfect answer for busy lifestyles, packed with healthy and delicious vegetarian recipes, new taste sensations and weekly menu suggestions. Enjoy vegetarian cuisine that tastes great and is quick and easy to prepare.
Serves 8-10
INGREDIENTS
• 6 carrots, sliced
• 2 large onions, chopped
• 5 teaspoons ground cumin
• 8 cloves garlic, crushed
• 4 tomatoes, chopped
• 1 ½ cup red lentils, washed, soaked and drained
• 8 cups vegetables stock
• 2 cups of tomato juice
• 4 tablespoons of tomato paste
• 2 tablespoons of tamari
• Herbs for garnish (e.g. fresh coriander, Italian parsley)
METHOD
Using some of the vegetable stock, sauté onion, carrots, cumin, garlic, tomatoes and celery. Cook, stirring occasionally until onion is soft. Stir in lentils, stock and tomato juice.
Bring to boil and simmer for approximately 1 hour. When lentils are soft, stir in tomato paste and tamari. Blend mixture until smooth. Return to same pan, reheat and serve garnished with herbs.
Bananas with honey and citrus glaze
Serves 2-3
INGREDIENTS
• 3 bananas, halved
• 2 tablespoons honey
• 1 lemon
• 1 lime
• 1 orange
• Fresh mint, for garnish
METHOD
Place halved bananas on the plate with flat surface point up so the glaze will remain on the fruit more evenly.
Zest half lemon, orange and lime, reserving juices.
Combine the citrus juices with honey and mix well until honey thins slightly. Pour over the bananas garnishing with fresh mint, and the zest of the citrus fruits.
Vegetable lo mein
Starch
Serves 6-8
INGREDIENTS
• 500g Asian noodles (vermicelli)
• 2 cups broccoli florets
• 2 cups carrots, sliced into matchsticks
• 1 cup zucchini, sliced into 1cm pieces
• 2 cups of mushrooms, sliced
• 2 cups cabbage, coarsely chopped
• 3 garlic cloves, crushed
• 4-5 shallots cut in diagonals using green
• 1 tablespoon miso paste
• 1-2 cups vegetable stock
• 4 tablespoons tamari
METHOD
Boil plenty of water for the noodles. Stir-fry broccoli, carrots and zucchini in small amount of stock or water until tender but still crisp.
Remove from pan. Repeat process with mushrooms and cabbage. Add to broccoli, zucchini and carrots, keep warm. Stir-fry garlic and shallots in remaining water.
Mix together miso paste, stock and tamari. At this point, put pasta in boiling water to cook (it does not take long). Add garlic and shallots to the mix and heat until boiling.
Stir through all the vegetables through and re-heat. Strain cooked pasta and combine all ingredients. Serve at once.
Mint, pea and avocado salad
Starch
Serves 4-6
INGREDIENTS
• 500g fresh peas, cooked and cooled
• 3 avocados, peeled and cubed
• 2 bunches of fresh asparagus, washed and trimmed
(steam for 1 minute optional)
• 3 fresh mint leaves, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon sweet chilli sauce
• 1 tablespoon of honey
METHOD
Toss all prepared ingredients together and serve.
HOPEWOOD@HOME RECIPE BOOK
All recipes are from Hopewood’s Health Retreat’s own recipe book, hopewood@home.
hopewood@home recipe book is the perfect answer for busy lifestyles, packed with healthy and delicious vegetarian recipes, new taste sensations and weekly menu suggestions. Enjoy vegetarian cuisine that tastes great and is quick and easy to prepare.
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