Seven Delicious Organic Recipes
The Art of Plant-Based Living
RawPureHealth® | Seven delicious organic vegan recipes
Beautiful food begins with beautiful ingredients. Explore seven delicious ways to enjoy whole plant foods, using organic ingredients, simple preparation and natural flavours. Choose unsweetened products and season savoury dishes only with cayenne and a little Celtic sea salt, if needed.
01 | Blueberry, Almond & Hemp Porridge
Creamy organic oats, sweet blueberries and a delicate crunch of almonds. A simple, satisfying start to your day.
10 minutes • Serves 1
Ingredients
Method
1. Simmer the oats and almond drink over a gentle heat for 5–7 minutes, stirring until creamy.
2. Stir in the ground flaxseed.
3. Spoon into a bowl and finish with blueberries, hemp seeds and almonds.
Nutritional goodness: Oats provide fibre; seeds and almonds contribute unsaturated fats and plant protein.
Contains: Almonds.
02 | Golden Coconut, Carrot & Lentil Soup
Velvety carrots and red lentils brought together with creamy coconut and a gentle touch of cayenne.
35 minutes • Serves 2
Ingredients
Method
1. Soften the onion in olive oil over a low heat, adding a splash of water if needed.
2. Add carrots, lentils and water. Simmer for 20–25 minutes until soft and fully cooked.
3. Stir in the coconut milk and blend until smooth.
4. Finish with lemon juice, a little cayenne and a small pinch of salt if desired.
Nutritional goodness: Red lentils provide plant protein and fibre; carrots supply beta-carotene.
03 | Mediterranean Quinoa & Avocado Bowl
Colourful vegetables, fluffy quinoa and creamy avocado, finished with a fresh lemon dressing.
25 minutes • Serves 2
Ingredients
Method
1. Rinse quinoa thoroughly and cook according to the packet instructions.
2. Chop the cucumber, tomatoes and sweet pepper; slice the avocado.
3. Divide quinoa, chickpeas, spinach and vegetables between two bowls.
4. Whisk lemon juice with olive oil and cayenne. Drizzle over the bowls, then scatter with pumpkin seeds. Add a little salt if desired.
Nutritional goodness: Quinoa, chickpeas and pumpkin seeds contribute plant protein, fibre and minerals.
04 | Caribbean Coconut Red Rice & Peas
A wholesome Caribbean-inspired classic with rich coconut, red rice, kidney beans and tender greens.
45–50 minutes • Serves 2
Ingredients
Method
1. Rinse the rice. Place in a pan with coconut milk, spring onions and garlic.
2. Add enough water to make up the cooking liquid specified on the rice packet. Cover and simmer until tender.
3. Stir in the cooked kidney beans for the last 10 minutes, heating thoroughly.
4. Steam the greens separately until tender. Serve alongside the rice and peas, with a little cayenne and salt if desired.
Nutritional goodness: Red rice provides whole-grain carbohydrates; kidney beans add fibre and plant protein.
05 | Lemon & Tahini Tofu with Tender Greens
Golden oven-baked tofu, vibrant green vegetables and a silky lemon-tahini dressing.
35 minutes • Serves 2
Ingredients
Method
1. Drain and pat the tofu dry. Cut into cubes, toss with olive oil and a little cayenne.
2. Bake at 200°C (180°C fan) for 25 minutes, turning halfway.
3. Cook the quinoa according to its packet; steam the broccoli and courgette, adding spinach at the end.
4. Whisk tahini, lemon juice and water until creamy. Serve over quinoa, tofu and vegetables. Add a little salt if desired.
Nutritional goodness: Tofu is a source of plant protein; calcium-set tofu also provides calcium.
Contains: Soya and sesame.
06 | Creamy Lemon Hummus
Silky chickpeas, nutty tahini and fresh lemon, served with crisp vegetable crudités.
10 minutes • Serves 4
Ingredients
Method
1. Blend chickpeas, tahini, olive oil, lemon and garlic.
2. Gradually add cold water until the hummus is smooth and creamy.
3. Finish with a little cayenne and salt if desired.
4. Serve with the freshly sliced vegetable crudités.
Nutritional goodness: Chickpeas provide fibre and plant protein; tahini contributes unsaturated fats.
Contains: Sesame and celery.
07 | Roasted Butternut Squash & Green Lentil Salad
Naturally sweet roasted squash, earthy lentils and vibrant leafy greens in a light lemon dressing.
35 minutes • Serves 2
Ingredients
Method
1. Toss the squash with half the olive oil and a little cayenne.
2. Roast at 200°C (180°C fan) for 25–30 minutes until tender.
3. Arrange spinach, lentils and tomatoes in two bowls; add the warm squash.
4. Finish with pumpkin seeds, lemon juice and the remaining olive oil. Add a little salt if desired.
Nutritional goodness: Lentils provide fibre and plant protein; squash contains beta-carotene.
The RawPureHealth® philosophy
Nourishment should never feel like deprivation. Real food, natural ingredients and thoughtful preparation can make everyday eating truly enjoyable.
Rooted in nature. Created with purpose. Nourished by plants.
These recipes are for general plant-based living, not a substitute for individually prescribed MetabolicOS™ nutrition or medical dietary advice.