• Dipping Sauce
  • Half a garlic – finely chopped (you can use the whole clove if you enjoy a garlic flavour)
    1 can tomato paste
    1/3 cup of pineapple juice
    1/4 cup of soy sauce (low sodium)
    1 Tbsp of olive oil
    1/2 cup of apple cider vinegar
    1 teaspoon of ginger
    2 teaspoons of tapioca flour
    10 drops of SugarFree Natura Stevia (you can add more depending on taste – you can decide as you make it)


  • Combine tomato paste, pineapple sauce. soy sauce, apple cider vinegar, olive oil and blend well
    In a sauce pan heat and brown the garlic
    Add the tomato mixture
    Add ginger
    Add tapioca
    Add Natura Stevia
    Mix well and allow to bubble
    Reduce heat
    Let it thicken and then remove from heat
  • Tempura vegetables: Bite size cauliflower florets
    Variety of Patty Pans
    Steamed until just cooked
  • Tempura batter ingredients:
  • 1 cup of gluten free all purpose flour
    1 tsp of salt
    3/4 cup of soda water
    1 portion egg replacer equivalent to 1 egg (you can use 1 egg if you prefer)
  • Directions: Combine all ingredients in a mixing bowl
    Let it stand
    Add slightly cooled steamed vegetables
    Coat well
    Heat oil and test when oil is hot enough by dropping some batter in the oil
    When is sizzles and rises to the top the oil is ready
    Immerse well coated vegetables in oil and fry until golden and brown around the edges
    Remove and place on paper towel to remove excess oil
  • Stir fry ingredients:1 packet of raw cashew nuts
    3 heads of Bok Choy
    4 small peppers cut into bite size chunks
    1 small packet of thin string beans
    2 Tbsp sesame seeds
    Olive oil for frying
    1 Freshly squeezed lime
    Dried coriander herb for flavour
    1 Tbsp freshly chopped ginger
    1 Tbsp of dried chilli
  • Directions: Combine all ingredients in wok or frying pan and cook until vegetables are just cooked but still crisp Serve tempura alongside stir fry and dipping sweet & sour sauce