• 3 bunches broccolini  

  • 200g raw cashews  

  • ½ tsp cumin  

  • ½ tsp ground coriander  

  • 1/8 tsp nutmeg  

  • 1/4 cup roasted almonds  

  • 1 tin adzuki beans  

  • 1 lemon  

  • ½ cup sauerkraut 



  1. Preheat oven to 220º on the grill setting

  2. Place the broccolini on a baking tray lined with baking paper. Drizzle over olive oil and season with salt and pepper. Place in a preheated oven and roast for approx. 10mins until just lightly burnt. Remove from oven and set aside.  

  3. Meanwhile, blitz together in a nutri-bullet type blender the cashews, cumin, ground coriander, nutmeg, 1/2 cup of water, salt and pepper and the juice of a lemon. Blitz until a cream forms - it should not be too runny or too thick; if too runny add more cashews, if too thick add more water. 

  4. Drain the adzuki beans and squeeze out some water of the sauerkraut. 

  5. Serve broccolini tossed with spiced cashew cream, adzuki beans, sauerkraut and roasted almond flakes




  • 700g broccoli  

  • 1 packet Thai marinated tofu  

  • 1 Tbsp green curry paste (Maesri) 

  • 1 punnet baby spinach  

  • 1 tin coconut cream  

  •  Tin coconut milk  

  • 2 cups of veg stock

  • ½ bunch coriander  

  • ½ bunch mint  

  • ½ tsp sesame oil  

  • Sesame seeds  

  • 1 red chilli  



  1. Preheat oven to 220º

  2. In a medium sized pot, on medium high heat, drizzle vegetable oil and add the green curry paste. Stir and cook for 2 -3 mins, add the coconut cream and coconut milk and stir until well mixed. Add the sesame oil and the veg stock, bring to the boil and turn down to medium. 

  3. Meanwhile, cut the broccoli into florets and add ¾ to the soup. Take the other ¼ ,place on a baking tray lined with baking paper and drizzle over olive oil. Season with salt and pepper, toss well and place in the oven 10 min until roasted. Remove from oven and set aside.  

  4. Cut the marinated tofu into thin slices, finely chop the chilli, set aside.  

  5. Add the spinach to the soup and blend using a stick blender or a blender, blitz until smooth. 

  6. Serve soup in a bowl. Top with tofu, chilli, coriander, broccoli, mint and sesame seeds. 





  • 500g broccoli  

  • 1 brown onion  

  • ¼ cup pepitas  

  • 70g spring onion ( 4 sprigs ) 

  • 15g garlic ( 3 cloves ) 

  • 150g chopped kale  

  • 1 packet cooked baby beetroots  

  • 2 eggs 

  • 100g almond meal 1 cup 

  • ¼ cup flour or coconut flour  

  • 1 lemon  

  • 1 cup Greek yoghurt  



  1. Finely chop the spring onion, crush or finely chop the garlic, finely chop the onion. In a medium sized pot on high heat, drizzle olive oil and add the garlic, spring onion and onions, cook for 3 min until golden brown and soft. Set aside. 

  2. Cut the broccoli into florets and place it in a food processor together with the zest of half a lemon, kale, egg, flour, almond meal, salt and pepper, pulse until well combined, make a patty of approx. 70g.

  3. In a frying pan, drizzle olive oil and very gently sear the patties for approx. 2 min on each side until golden brown.  

  4. Drain the beetroot and place in a food processor together with 1 Tbsp of caramelized balsamic, salt, pepper and a squeeze of lemon juice, set aside. 

  5. Pick the watercress and serve the patties with yoghurt, beetroot relish and lemon wedges. 

  6. N.B: The patties can be cooked in a preheated oven at 220◦C for 10min. 

  7. Enjoy!