Ingredients:
¼ cup activated almonds
1 cup frozen raspberries
1 tablespoon raw cacao
2 tablespoons desiccated coconut
2 Medjool dates, seeded
1 tablespoon chocolate pea protein powder
1 cup coconut water

Method:
Place all ingredients in a high speed blender for 60 seconds until smooth and creamy. Serve immediately.

Serves 1

Ingredients:

1 brown onion, roughly chopped
3 garlic cloves
½ cup fresh parsley
½ cup fresh coriander
½ cauliflower, cut into florets
1 zucchini, roughly chopped
2 teaspoons cumin
½ teaspoon turmeric
zest of 1 lemon
1 egg, beaten
½ cup almond meal
salt and pepper to taste




Method:

Pre-heat oven to 180 degrees and prepare a tray with lined baking paper.

Place onion, garlic, parsley and coriander in a high speed blender and blend until it resembles a paste (don’t worry if you cant get it super smooth). Transfer into a large bowl.

Place cauliflower and zucchini into blender and process until they have been finely chopped. Add this to the bowl with your onion mixture.

Add all other ingredients and mix until well combined.

Roll mixture into balls (squeeze out excess liquid) and place on pre-prepared tray. Bake in oven for 40-50 minutes until crispy, turning half way. Serve with hummus or tahini dip and a chopped salad.

Makes 12 balls

Ingredients:
1 cup finely shredded coconut
3 tablespoons coconut oil
3 tablespoons maple syrup or honey
½ teaspoon vanilla extract
1½ cups dark chocolate chips
sea salt

Method:
Combine coconut, coconut oil, maple syrup (honey), and vanilla extract in a blender or food processor. Blend until well combined into a thick ‘crumb’.

Use your hands to mould the coconut crumb into bite-sized balls. They should stick together nicely. Place the balls on a piece of wax paper.

Melt chocolate chips and use a spoon to gently drizzle the melted chocolate over each coconut ball. You want enough to fully cover the top and sides of each ball, but not so much that it makes a large pool around the base.

Sprinkle each ball with a bit of sea salt while the chocolate is still moist.

Refrigerate for two hours (to harden) and enjoy!

Makes 8-10 balls

Ingredients:
1 tablespoon olive oil
4 eggs, 3 egg whites & 1 yolk
1 garlic clove, minced
2 leeks, rinsed and sliced
½ onion, diced
2 cups kale, washed and sliced
1 cup baby spinach
2 tablespoons sundried tomato, chopped
1 red pepper, diced
10 Kalamata olives, sliced (optional)
2 tablespoons milk or almond milk
salt and pepper to taste

Method:
Preheat oven to 175 degrees.

Cook spinach and kale in ¼ cup water in a covered saucepan until just wilted. Drain and set aside.

In a mixing bowl, whisk together the eggs and almond milk. Add the chopped sundried tomatoes and peppers and sprinkle with salt and pepper (add olives here if using). Set aside. Heat olive oil over medium-low heat in an oven proof skillet. Sauté leek and onion for about 4-5 minutes. Add garlic and cook for another minute.

Spread spinach mixture evenly over bottom of skillet. Pour egg mixture over the top. Use a spatula to lift the spinach mixture along the sides of the pan and tip slightly to allow the egg mixture to flow underneath.

When the mixture is about half set, put the whole skillet in the oven. Bake in the oven for 10 minutes until the frittata is completely set and golden.

Serves 2

Alternatives: add any vegetables you like to mixture. Mushrooms and zucchini also make very good frittatas.

Ingredients
5 eggs
70g coconut flour
30g macadamia oil (plus extra for frying)
300ml coconut milk
½ teaspoon vanilla extract
½ teaspoon bi-carb soda
pinch of sea salt

Method
Combine all ingredients together and either mix well by hand or use a blender to combine.

Heat oil in frypan and then pour in the batter (approx. 1/8^th cup’s worth). After about to 2-3mins the pancakes start to bubble. At this point flip them for a further 2 minutes of cooking. Continue this process until all the batter is finished.

Top the pancakes with whatever you desire…. honey, maple syrup, chocolate sauce, fruit, shredded coconut or chocolate nibs.

Variations:
Add ½ cup of blueberries to mixture once combined prior to cooking.
Add ½ cup of chocolate chips to mixture once combined prior to cooking

Makes 12 pancakes

Ingredients:
1 tablespoon olive oil
1 brown onion, diced
1 garlic clove, minced
1 head of cauliflower, cut into florets
1 litre vegetable stock
Salt and pepper to taste
¼ cup coconut milk (optional)

Method:
Heat olive oil in heavy based saucepan.
Add onion and sauté for approximately 5 minutes. Add garlic and stir for a further minute
Add the remainder of the cauliflower, stock and seasoning. Stir well.
Bring soup to the boil then reduce heat to a simmer and cook for approximately 20 minutes until the cauliflower is soft and tender..
Remove from heat and using a hand blender, blend until smooth.
Check seasoning and add coconut milk now if using.

Serves 4

Ingredients:
750g mixed carrots (orange, yellow, purple), washed well
3 garlic cloves, minced
2 tablespoons olive oil
Few sprigs of fresh Thyme
Sea salt and pepper to taste

Method:
Preheat oven to 200 degrees celsius.
Prepare carrots by slicing them in half and place on a tray.
Drizzle with olive oil and add all other ingredients.
Toss well so that all the carrots are coated.
Place in oven for 40-45 minutes until the carrots have caramelised.

Serves 4-6 as a side