Recipes — vegetarian

Alison Bell
Gazpacho Soup

Gazpacho Soup

INGREDIENTS: Gazpacho: 2 large tomatoes 2 large capsicums 1 red cayenne chilli, deseeded 1 medium beet 1 tablespoon of Broth of Life Chicken Bone Broth 1.5 cups water  ¼ cup olive oil 2 tablespoons balsamic vinegar Sea salt & pepper to taste Coriander chimichurri: 1 cup packed coriander  1 clove garlic ¼ cup extra virgin olive oil ½ lime (skin and all) Salt and pepper to taste Garnish: Freshly cooked corn Fresh coriander leaves Salt and pepper to taste METHOD: Preheat the oven to 180°C.  Bring a small saucepan of water to a boil, add beetroot, and cook for 20 minutes, or until tender. Remove and let cool. (this is used in the food processor later as part of the Gazpacho soup mix) Meanwhile...

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Alison Bell
Ricotta, White Fish & Zucchini Cannelloni

Ricotta, White Fish & Zucchini Cannelloni

INGREDIENTS Filling Zest of 1 lemon Juice of 1 large lemon 1 cup English Spinach, stalks removed 6 green onions, chopped in four  1 tablespoon of Broth of Life Vegetable stock 1 tsp pink Himalayan salt 1 large white fish fillet , finely chopped  500g fresh firm ricotta, hand crumbled 15g dill (packet), removed the large steams and dice 4-5 zucchini’s (courgettes), thinly sliced lengthways using a mandolin (you’ll need 30 long slices) Tomato sauce 1 tbsp of olive oil 2 garlic gloves finely cut 1 medium brown onion finely cut 1 can organic diced tomatoes (440g) 1 cup tomato puree...

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