Cooking Beans

This recipe can be adjusted to make more or less beans, keeping in mind the size of your pot and the beans will expand when cooked.


2 cups (500g) beans

8 cups (2 litres) water


1.     Rinse beans well in colander.

2.     Add beans into a large pot with 4 cups of water for every 1 cup of beans.

3.     Bring the water just to the boil. Turn off the heat and put on lid. Allow to sit overnight or at least 8 hours.

4.     Rinse the beans in a colander and then pour back into the pot. Cover the beans with water, swish around with your hands and then remove water. Repeat this process two more times to completely rinse.

5.     Repeat steps 2-4 for a second soak. The second soak is optional but highly recommended to remove as much of the enzymes that cause gas as possible. 

6.     Place soaked beans in a slow cooker or large pot, add water so it covers at least 2 inches over beans.

7.     Cook the beans in the slow cooker on low for 6 hours or on high for 3-4 hours, or in a pot bringing to a very low simmer and cooking for 45 mins to 2 hours depending on how well cooked you like.

8.     Once the beans are done drain and rinse, then measure into 2 cup portions to use immediately or freeze. This recipe makes 3 x 2 cup portions.

Spirulina and Pea Fritters

1 cup frozen peas
1 carrot, grated
1/2 cup gluten free flour (oat, rice, chickpea etc)
1/2 cup plant milk
1/4 salt reduced vegetable stock cube
1/4 tsp cumin powder
1/4 tsp turmeric
1 tsp spirulina powder
1 Tbsp ground nut and seed mix
1 Tbsp boiling water

1. Mix stock cube in boiling water.
2. Add to a mixing bowl with remaining ingredients.
3. Heat a non-stick fry pan. 
4. Using a dinner spoon, place one spoon of mixture per fritter into pan. Avoid overcrowding the pan. 
5. Cook for 2-3 mins each side or until golden brown. 
6. Turn and cook on other side until golden. 


Baked Oatmeal Cups

Baked Oatmeal Cups

3 bananas, mashed
3 cups (255g) rolled oats 
1 flax egg, 1 Tbsp ground flaxseed with 2 Tbsp water and let sit for 5 mins
260 mls unsweetened plain almond milk
225g frozen blueberries
1 ½ tsp cinnamon
1 Tbsp hemp seeds
1 Tbsp ground nut and seed mix
Coconut or olive oil for greasing muffin tray

1. Preheat oven to 180 degrees. 
2. Combine mashed bananas and oats. 
3. Add milk, flax egg & cinnamon and stir until fully combined. 
4. Add berries and stir until evenly distributed through the mixture. 
5. Grease muffin tray and pour mixture into tray. 
6. Bake for 15-20mins or until cooked through. 


Healthy Pancakes

These pancakes are so healthy you could eat them every day! They're perfect for kids as well, my daughter Airlie loves them!

1 banana
1 cup oats
1 tsp cinnamon
1 Tbsp ground nut and seed mix
3/4 cup plant milk or water
1/4 cup blueberries, fresh or frozen

1. Add oats into blender and blitz into a flour.
2. Add banana, cinnamon, nut and seed mix and plant milk or water into blender.
3. Blitz until smooth.
3. Heat a non-stick fry pan. 
4. Using a dinner spoon, place one spoon of mixture per pancake into the pan.
5. Top pancakes with a few blueberries. 
5. Cook on one side until bubbles appear and golden brown.
6. Turn and cook on other side until golden.