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Mediterranean

Cuisine: Mediterranean

Amaranth and quinoa stuffed capsicums

I've tweaked the original recipe a bit, but love the idea of using the two super grains - amaranth and quinoa, instead the traditional couscous or rice you normally find with this recipe. I also love edamame and have a big bag in the freezer at all times. I was so happy with the outcome and I think this is a lovely "meatless Monday" recipe idea.

  By JustGreen

Creamy roasted chestnut and quinoa soup

Quinoa flakes make this soup so smooth and thick and I've used home-made rice milk since I'm cutting down on dairy at the moment. I will share the method and my recipe for making your own rice milk in the next post.

  By JustGreen

Olive, Sun-dried Tomato and Feta Loaf

I like to think that food can take you around the world in your own kitchen. When I'm feeling home sick, I find myself cooking more Scandinavian foods and I instantly feel connected again.

  By JustGreen

Sprouted quinoa, cocoa and coconut crisps

It seems that there is always something soaking or sprouting in my kitchen. Nuts, seeds, beans, you name it. Sprouted quinoa is really tasty in salads, but this time I've used it as a base for a tasty treat.

  By JustGreen

Purslane and Dandelion Salad with Tempeh Croutons

This salad ticks all the boxes of a wholesome meal - there are good fats from avocado and purslane, vitamin E from sunflower seeds, protein and magnesium from tempeh and tons of vitamins from the green leafy plants.

  By JustGreen


Levain Bread


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