Ingredients:
4 salad tomatoes, diced
3 lebanese cucumbers, diced
½ red onion, diced
4 tablespoons hemp seeds (can use cauliflower rice instead)
½ bunch parsley, chopped

Dressing:
2 lemons juiced
salt & pepper to taste

Method:
Prepare the dressing and set aside.
Combine the vegetables, herbs and hemp seeds.
Toss with dressing.

Serves 4-6 as side

Ingredients:
1 cup mango, diced
1 cup pineapple, diced
½ frozen banana, sliced
1 cup almond mylk (the recipe is here)
1 cup spinach
2 tablespoons shredded coconut (optional)
sprinkle of cinnamon and nutmeg (optional)
handful ice cubes

Method:
Place all ingredients in high speed blender and blend until smooth.

Serves 1

Ingredients:
1 tin chickpeas (BPA free)
1 garlic clove, crushed
½ teaspoon salt
1 teaspoon cumin
1 lemon, juiced
¼ - ½ cup olive oil

Method:
Place all ingredients in a high speed blender. Start with a smaller quantity of oil and keep adding until you get your desired consistency.
Adjust seasoning to taste.

Note – instead of using tinned chickpeas you can pre-cook 1.5 cups of dried chickpeas that have been soaked for 8 hours.

Makes approximately 1 cup

Ingredients:
2 x 180g white fish fillets
1 lemon
handful parsley
2 medium sized sweet potatoes
1-2 tablespoons olive oil
salt & pepper

Method (for the chips):
Pre-heat oven to 200 degrees
Peel and cut sweet potato into thick chips
Spread potatoes over a baking tray and pour oil over chips and season with salt and pepper
Cook for approximately 30 minutes turning chips over once
Reduce oven to 180 degrees and continue cooking for approximately another 15-20 minutes whilst fish is cooking at the same time

Method (for the fish):
Whilst the chips are cooking, place fish fillets on two separate pieces of non-stick baking paper
Season with salt and pepper and top with a few sprigs of parsley and a couple of slices on lemon
Form a parcel out of the baking paper by twisting the ends
Place fish into oven at 180 degrees and cook for approximately 15-20 minutes or until cooked through

Serves 2

Ingredients:
¾ cup Unhulled Tahini
1 garlic clove, crushed
1 lemon juiced
½ teaspoon salt
½ cup filtered water

Method:
Place all ingredients into a blend and combine until smooth. You may wish to add more water for a thinner consistency. I usually do this when I want to use the dip as a dressing.
Adjust seasoning as required.

Makes approx. 1 cup

Ingredients
200ml almond mylk (Recipe is here)
½ frozen banana
2 tablespoons cacao nibs
1 tablespoon hemp seeds
1 tablespoon maca powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup ice
1 scoop protein powder (optional)

Additional superfoods you can add:
1 teaspoon Reishi powder
1 tablespoon flaxseeds

Method
Place all ingredients in a high speed blender and blend until well combined.
For a thicker consistency you may want to add more ice.

Serves 1

Ingredients:
3 tablespoons chia seeds (white, black or a mix)
1 cup almond mylk (or milk of your choice) My almond mylk recipe is here
1 scoop chocolate protein powder

Additional flavours:
1 tablespoon raw cacao
½ teaspoon cinnamon
½ teaspoon vanilla extract (sugar free)
1 tablespoon maple syrup (or raw honey)
1 tablespoon nut butter

Toppings (any combination of):
Shredded coconut, mixed fresh berries, cacao nibs, flaked almonds, sunflower seeds, pumpkin seeds, hemp seeds, goji berries, banana, kiwi fruit.

Method:
Place chia seeds in glass jar.
Combine protein power and almond mylk and pour over chia seeds. (Add additional flavours at this point.)
Stir well and then give it another stir after a couple of minutes. Make sure all the seeds have come off the bottom and you don’t want them to clump together.
Place in fridge overnight or allow to sit for 20 minutes before serving.
Top with any nuts, seeds or fruit to complete.

Serves 1

I love to entertain regularly. Whether it's having family or friends over for afternoon tea or dinner, I always like to have something sweet and special. Jessica Sepel introduced me to this delicious, anti-oxidant, chronic disease fighting brownie that has the perfect texture combination of a solid base and gooey topping. It has my sweet-toothed husband's seal of approval, so is one for you all to definitely try! 

Ingredients:

1 cup walnuts
1 cup fresh dates, pitted
4 heaped tablespoons raw cacao + 1 tablespoon for icing
1 teaspoon ground cinnamon
pinch celtic sea salt
¼ cup desiccated coconut
½ teaspoon vanilla powder
2 tablespoons virgin organic coconut oil, melted
2 tablespoons raw honey
¼ cup hulled tahini
a few drops of filtered water

Method:

Grind the walnuts to a fine crumb in a food processor.
Add the dates, raw cacao powder, cinnamon, salt, coconut and vanilla and process until sticky.
Line a small square dish with baking paper. Press the mixture in firmly.
To make the icing, place the coconut oil, honey, tahini and extra cacao in the processor. Press until the mixture is firm and smooth in texture. If it is too thick, add a few drops of water.
Spread the icing evenly over the brownies.
Put into the fridge for at least 30 minutes to set.

Makes 15 squares

Ingredients:

200ml almond mylk (the recipe can be found here)
¼ avocado
1 teaspoon vanilla extract
1 tablespoon hemp seeds
2 tablespoons raw cacao
1 date
1 scoop protein powder (optional)
Handful ice

Method:

Place all ingredients in a high speed blender and blend until desired consistency.
Transfer into a bowl and top with your choice of shredded coconut, berries, cacao nibs, buckinis and chia seeds.

Makes 1 serve

Ahh broccoli! High in Vitamin A, D,  & K, and also know for its health benefits in fighting chronic diseases such as cancer, inflammation, and oxidative stress makes this a winning dish. Such a quick, simple delicious salad that can be enjoyed on its own or as a side to any protein. The combination of mint with the lemon/lime based dressing makes it extremely refreshing on a warm summer's day.

Ingredients:

1 head of broccoli
100g baby spinach, chopped
4 spring onions, chopped
2 tablespoons pumpkin seeds
2 tablespoons Goji berries
handful parsley, chopped
handful mint, chopped

Dressing
3 limes or 2 lemons, juiced
1 tablespoon olive oil
salt and pepper to taste

Method:

Chop broccoli to fine pieces or place in blender for 3-5 seconds until you get the size that you want.
Prepare spinach and onions and add to broccoli.
Sprinkle with seeds, berries and herbs.
Combine dressing ingredients and pour over salad.

Serves 4