1 can of beans, organic if possible
1 1/2 C tomato sauce
6 C shredded cabbage
1 T lemon juice
1 tsp apple cider vinegar
3 T honey
1 tsp dijon mustard
1/4 C raisins
1 medium onion chopped
1 large clove of garlic chopped

Directions:

Place all ingredients except beans in a large saucepan, bring to the boil and then cover and simmer for 10 min. Add the beans and cook until warmed.
Add soup stock to a dilute and simmer to a boil.
Try serving this recipe piping hot over brown rice or quinoa.

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Makes about 4 portions

Ingredients:

1 cup oats
1 cup best quality flour you have
1 tablespoon baking powder
1 teaspoon sea salt
1.5 cups non-dairy milk (almond, rice, soy, other)
2 eggs (preferably organic and from free-range birds. Choose omega enriched and low cholesterol grades)
1/4 cup extra-virgin olive oil
2 tablespoons honey or other sweetener of your choice
Maple syrup
Variety of fresh fruit (eg bluberries, strawberries, bananas)

Directions:

1. Lightly coat bottom of large flat pan with a little olive oil over medium heat

2. Combine all dry ingredients in a large mixing bowl and give it a quick stir.

3. Add wet ingredients and whisk until batter is smooth - the oats will create a slightly bumpy appearance; the idea is to make sure that the powdery ingredients are well combined with the wet ingredients.

4. Use a small ladle to transfer batter to pan, and fill the ladle to about the same level every time. This will give you even sized pancakes

5. When the pan is sufficiently warm transfer enough batter to the pan to create the size that you desire.

6. When bubbles begin to appear, give the pancakes a flip and cook for another minute or two. Cook till golden brown.

Serve with fresh fruit or a little maple syrup

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