Mix berries of your choice e.g. chopped strawberries, blueberries and raspberries with chopped almonds, sunflower seeds, goji berries and coconut chips. Pour over nut milk.
(Make nut milk by blending 1 cup soaked almonds with 3 cups water and 3 dates. Strain through nut milk bag.)

Breakfast in a Glass

A delicious mix of fresh berries, nuts , seeds and nut milk.

Tomato and Basil Soup
Quick and simple: the perfect lunch!

1 ½ cups of coconut water
5 medium tomatoes
1 stalk celery
3 spring onions
Large handful basil
2 cloves garlic
Juice of 1 lemon
¼ cup olive oil
¼ cup tamari
1t salt
½ cup pine nuts

Mango Chutney Salad

A perfect accompaniment to curry: mango, pepper and onions tossed with a tangy mango dressing.

For salad chop...
1 1/2 mango
1 red pepper
4 spring onions
1 handful of coriander
Put into a bowl and mix.

For sauce blend...
1/2 mango
2T lemon juice
1T apple cider vinegar
2 cloves garlic
2T agave
2T mustard powder
1/4 t salt
1/4 t cayenne pepper - or more to taste

Pesto Courgetti

Better than pasta: courgette ribbons dressed in a delicious pesto sauce!

Peel courgettes and spiralise. Place in a large bowl and sprinkle with salt. Leave to one side to soften as you prepare the toppings. When ready to serve, rinse and drain.

 

Pesto Sauce...
1c basil
1c rocket
1 clove garlic
1/4c pine nuts
1T olive oil
1/4t salt
2t lemon juice

Pesto Stuffed Mushrooms

Marinated mushrooms, stuffed with pine nut pesto.

For Stuffing...

1c basil
1 clove garlic
1/4c pine nuts
1T olive oil
1/4t salt
2t lemon juice

Put all ingredients into high speed blender and blend ‘til smooth. Leave for a few minutes to thicken. Serve sprinkled with pumpkin seeds and a drizzle of olive oil.

Combine sauce with salad and mix well. Serve with green salad and flax crackers

Pulse Pesto sauce ingredients in a food processor until broken down, but leave some texture.

Mix pesto into courgette ribbons and add chopped avocado and chopped olives.

Pulse stuffing ingredients in a food processor until broken down, but leave some texture.

De-stalk mushrooms and toss in 2T olive oil and 2T tamari. Leave to marinade.

Fill with pesto and serve with a green salad.