Lunch

Mango & tomato curry recipe View Ingredients View Nutrients
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Ingredients
  • 2 tablespoons sunflower oil
  • 1 teaspoon black mustard seeds
  • 3 teaspoons medium curry powder
  • 2 teaspoons ground turmeric
  • 50g fresh ginger, grated
  • 1 long green chilli, deseeded, thinly sliced
  • 10 fresh curry leaves (see note)
  • 4 cardamom pods, lightly crushed
  • 2 garlic cloves, sliced
  • 1 onion, thinly sliced
  • 1 large mango, sliced
  • 6 tomatoes, core and seeds removed, cut into wedges
  • 400ml coconut milk
  • 2 tablespoons chopped coriander leaves
  • 1/3 cup toasted cashews, roughly chopped
  • Steamed white rice, to serve
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Nutrients
  • Calories: 2377 kj
  • 43g FAT TOTAL:
  • 22g SATURATED FAT:
  • 10g FIBRE:
  • 11g PROTEIN:
  • 66.52mg SODIUM:
  • 26g CARBS (SUGAR):
  • 31g CARBS (TOTAL):

Mango & tomato curry

Mango adds a delicious sweetness to this vegetarian curry.

(5 / 5)
Creamy chickpea and vegetable curry recipe View Ingredients View Nutrients
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Ingredients
  • 2 teaspoons vegetable oil
  • 2 tablespoons Madras curry paste
  • 1 cup Massel vegetable liquid stock
  • 400ml can light coconut cream
  • 1 large red capsicum, cut into 2cm pieces
  • 1kg pumpkin, cut into 2cm pieces
  • 1 small cauliflower, trimmed, cut into florets
  • 3 tomatoes, roughly chopped
  • 300g green beans, trimmed, halved
  • 400g can chickpeas, drained, rinsed
  • 1 Lebanese cucumber, grated
  • 2 tablespoons fresh coriander leaves, chopped, plus extra to serve
  • 1 cup plain Greek-style yoghurt
  • 4 naan bread, warmed
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Nutrients
  • Calories: 2773 kj
  • 24.6g FAT TOTAL:
  • 14g SATURATED FAT:
  • 9.7g FIBRE:
  • 21.2g PROTEIN:
  • 25mg CHOLESTEROL:
  • 1178mg SODIUM:
  • 86.6g CARBS (TOTAL):

Creamy chickpea and vegetable curry

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in…

(5 / 5)
Speedy satay noodles with tofu View Ingredients View Nutrients
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Ingredients
  • 2 x 90g dried ramen noodles
  • 150g (1 cup) frozen peas
  • 150g (1 cup) podded frozen edamame
  • 200g marinated teriyaki tofu, halved horizontally
  • 125g satay sauce
  • 60g (1 cup) bean sprouts
  • 2 green shallots, shredded
  • 40g (1/4 cup) roasted salted peanuts, chopped
  • 2 tablespoons fried shallots
  • Fresh mint leaves, to serve
  • Fresh coriander leaves, to serve
  • Sliced fresh red chilli, to serve (optional)
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Nutrients
  • Calories: 1983 kj
  • 18g Fat Total:
  • 4g Saturated Fat:
  • 9g Fibre:
  • 24g Protein:
  • 49g Carbs (total):

Speedy satay noodles with tofu

17 minutes is all you need to make this delicious, low-calorie vegetarian noodle dish.

(5 / 5)
Lime Cilantro Portobello Tacos Recipe View Ingredients
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Ingredients
  • 2 large portobello mushrooms
  • 3/4 cup shredded purple cabbage
  • 1 avocado
  • 1 bunch cilantro
  • 1 jalapeno pepper, thinly sliced and de-seeded
  • 1/3 cup fresh squeezed lime juice
  • 1/3 cup canna oil
  • 1/2 tsp sea salt
  • Tortillas

Lime Cilantro Portobello Tacos

This easy recipe is great for a hot summer day!

(0 / 5)
Cannabis Stir Fry Recipe View Ingredients
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Ingredients
  • 1 tbsp cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 tsp chopped fresh ginger
  • 1/4 cup canna oil
  • 1 head of broccoli, chopped
  • 1/2 cup snow peas
  • 3/4 cup julienned carrots
  • 1/2 cup halved green beans
  • 2 tbsp soy sauce
  • 2 1/2 tbsp water
  • 1/4 cup chopped onion
  • 1/2 tbsp salt

Stir Fry

Throw anything you have in your fridge into this recipe for a nice lunch or dinner that will keep you medicated…

(0 / 5)
Cannabis Chili Soup Recipe View Ingredients
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Ingredients
  • 5 grams of cannabis, ground into a fine powder
  • 2 tbsp olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • ½ tsp salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1½ tsp smoked paprika
  • 1 tsp dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tbsp chopped fresh cilantro, plus more for garnishing
  • 1 – 2 tsp red wine vinegar or lime juice, to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc

Cannabis Chili Soup

Freeze for up to 3 months!

(0 / 5)
Chickpea Salad Recipe View Ingredients
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Ingredients
  • 2 cans of chickpeas
  • 2 stalks of celery, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1/4 cup green pepper, finely chopped
  • 3 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 yellow mustard
  • 2 tsp lemon juice
  • 2 tbsp canna oil
  • Salt and pepper to taste

Chickpea Salad

Throw this salad together for a quick way to get medicated while still enjoying a healthy meal.

(0 / 5)
Pesto Pasta Recipe View Ingredients
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Ingredients
  • 1/2 cup chopped white onion
  • 3 tbsp canna pesto
  • 2 tbsp olive oil
  • 16 oz of pasta
  • Salt and Pepper to taste

Pesto Pasta

This pasta recipe is a great comfort food that will medicate you for a few hours.

(0 / 5)
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