Ingredients:
¼ pineapple, peeled
handful spinach
handful kale, washed and de-stemmed
200ml filtered water or coconut water

Method:
Place pineapple, kale and spinach through a juicer and then add water at the end.
Alternatively, place all ingredients in a high speed blender and blend until smooth.
You may want to strain the juicer prior to drinking to remove excess pulp.

Serves 1

Ingredients:
1 cup almond pulp
6 dates, pitted
2 tablespoons melted coconut oil
½ cup shredded coconut
¼ teaspoon Celtic sea salt
¼ teaspoon vanilla extract

Method:
Preheat oven to 180 degrees.
Combine pulp and dates in high speed blender until smooth.
Pulse in the remainder of the ingredients.
Using a tablespoon, place mixture onto tray lined with baking paper and shape into macaroons.
Bake for approximately 30 minutes until golden brown.
Best to allow macaroons to cool prior to serving.
Can be stored in air-tight container for 1 week.

Makes 16-20 macaroons

Ingredients:
1 tablespoon olive oil
1 clove garlic, crushed
½ teaspoon ginger, minced
1 can full cream coconut milk
1 teaspoon curry powder
2 tablespoons, smooth peanut butter
½ teaspoon salt
8 bamboo skewers
600g diced beef

Method:
Soak bamboo skewers in water for approximately 30 minutes so that they won’t burn.
Place the diced beef on the bamboo skewers, 4-5 pieces on each one. Otherwise you can buy pre-skewered beef from your local butcher.
Heat oil in pan on medium heat on stove then add garlic and ginger, stirring for 1-2 minutes.
Add remaining ingredients, bring to boil and then reduce to a simmer for approximately 5 minutes until all the peanut butter has dissolved. You may need to stir occasionally to ensure that everything mixes well and doesn’t stick to the bottom of the pan.
Remove from heat to allow sauce to cool.
Brush marinade onto beef skewers and place on tray. You may reserve some marinade as a dipping sauce.
Skewers can be cooked either in the oven, grill or on the bbq.

Makes 8 skewers.

Ingredients:
8 chicken thighs, bone and skin removed
1 head of cauliflower, cut into florets
1 bunch of thyme
1 cup black olives, pitted

Marinade:
1 lemon, juiced
2 garlic cloves, crushed
1 tablespoon olive oil
¼ red onion chopped
salt & pepper to taste

Method:
Preheat oven to 180 degrees
Prepare marinade and set aside
Place thyme scattered at the bottom of your tray and lay chicken pieces on top.
Scatter cauliflower florets and olives around chicken.
Pour marinade over chicken and bake for 40-50 minutes.

Serves 8

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