Planet Organic Recipe Book by Venture Stream

100 recipes from SOCIAL MEDIA REVIEW

A fresh approach to cooking

Welcome to planet organic’s kitchen

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We love cooking at Planet Organic and more importantly, we love sharing new delicious recipes for you to try at home.

with code recipebook

This special edition recipe book has 100 of our most treasured (and tasted!) recipes for you to try. From the superbly easy to the mouth-watering tummy fillers. There’s something for everyone! Look out for our symbols if you have specific dietary needs and browse through our recipe book to uncover 10 minute meal busters and guest recipes from some of the industry’s favourite chefs.

About Us

When Planet Organic opened its doors in 1995, it was founder Renée Elliott’s dream to offer the best and widest range of organic foods available, and her mission to promote health in the community and to bring a sense of discovery and adventure into food shopping.

As an extra special thank you for downloading our recipe book enjoy 10% off your next order online with code RECIPEBOOK So, get out your apron, set your blender to stun and get ready to make something special.

What We Believe

P lanet Organic

Our simple truth is that foods should be natural and wholesome. We advocate that food should be authentic and ethical, freshly prepared and tasty – not a mere convenience. We believe in ethical and sustainable farming and place great emphasis on the provenance of all our products.

DF GF V+

Dairy-Free, Gluten Free,Vegan,Vegetarian, Wheat-Free *10% off your next order online at Planet Organic. Offer ends 1st January 2017.

Follow your tummy... DF GF V+

Dairy Free, Gluten Free,Vegan,Vegetarian, Wheat Free

Explore our collection of recipes by what you feel like having for your breakfast, lunch, dinner, dessert or even to drink.* Alternatively, put your finger on the page and randomly select, we promise you won’t be disappointed whatever you land on! *We don’t mind when you enjoy these declicious recipes - throw caution to the wind and try our banana bowl for lunch! The world is your oyster!

BREakfast...

Lunch...

Dinner...

dessert...

snacks...

Sweet, savoury and 100% filling. Start your day right with a delicious Planet Organic breakfast.

Whether you’re in a rush or have a little time to experiment find something to keep lunch interesting.

It’s time to take a load off and indulge in a little extra grub to entice your tastebuds and please your tummy.

If you’ve got a sweet tooth we have something for you to fall in love with. Chocolate, crumble, brownies. Stop dribbling!

When you just want something to whet your appetite or a little Apéritif this category is for you.

Coconut Amino & Watercress Salad ..................... Page 18 Carrot & Chilli Recovery Broth ................................. Page 18 Quick Detox Miso Soup ................................................. Page 18 Make Your Own Sushi ....................................................... Page 19 Coconut & Cauliflower Soup ...................................... Page 20 Super Squash & Sweet Spud Soup .......................... Page 20 Ranch-Style Kefir Dressing ............................................. Page 21 Creamy Avocado Zucchini Noodles ...................... Page 21 Crunchy Tuscan Kaleslaw ................................................. Page 21 Feta & Olive Baked Frittata ........................................... Page 22 Spicy Kale Chips .................................................................... Page 22 Rainbow Salad with Roasted Vegetables ............. Page 23 Fermented Sauerkraut ..................................................... Page 24 Mexi-Bean Quinoa Salad ................................................ Page 24 Paleo Super Seed Bread .................................................. Page 25 Hearty Winter Quinoa Stew ....................................... Page 25 Cannellini Bean & Walnut Pâté ................................... Page 28 Seaweed & Seed Salad Booster ................................. Page 29 Courgetti Spaghetti with Cashew Pesto .............. Page 29 Guacamole with a Twist ................................................... Page 29 Raw Beets Dip ....................................................................... Page 26 Lentil, Avocado & Hazelnut Salad ............................. Page 26 Seaweed, Feta & Walnut Salad ................................... Page 26 Sprouted & Seeded Quinoa Salad ......................... Page 27 Almond Butter Noodles ................................................. Page 27 Asparagus Broccoli & Coriander Salad with Walnuts ............................................................................ Page 30 Baby Leaf Salad with Avocado, Pomegrenate & an Orange-Miso Dressing ......................................... Page 31

Raw Tacos with Cashew Sour Cream ................... Page 36 Friday Night Cauliflower Pizza .................................... Page 36 Cheesy Red Lentil Burgers with a Portobello Bun ....................................................... Page 37 Gourmet Raw Cheeseburger ..................................... Page 38 Chicken Nuggets With Mango & Avocado Salsa .................................... Page 39 Magical Mushrooms With Polenta ........................... Page 34 Quinoa & Roasted Pumpkin Bowl ........................... Page 35 Paleo Vegatable Bake .......................................................... Page 35 Raw Activated Nut Roast ............................................... Page 40 Creamy Tahini Lentils with Drippy Boiled Eggs .................................................. Page 41

Chocolate Chia Pudding ................................................. Page 44 Summer Smoothie Bowl ................................................ Page 44 Creamy Chia Coconut Pudding ................................ Page 44 Sugar-Free Living: Raw Berry & Apple Crumble ............................................................... Page 45 Banana Pancakes with a Blueberry Syrup ........... Page 46 Easy Chia Pot ........................................................................... Page 47 Sweet Potato & Walnut Brownies ............................ Page 47 Sprouted Buckwheat, Coconut Yoghurt & Berry Parfait ......................................................................... Page 48 Sprouted Buckwheat & Chia Pancakes with Banana Nice-Cream ............................................... Page 48 Banana, Coconut & Peanut Butter Muffins ......... Page 49 Gluten-Free French Lemon Tart ................................ Page 50 Summer Berry Mousses .................................................. Page 51 Mum’s Mealworm Malt Loaf ......................................... Page 51

Creamy Chocolate Bowl ................................................ Page 8 Banana Protein Pancakes with Hazelnut Chocolate Sauce ............................................ Page 8 Beautiful Breakfast Salad .................................................. Page 9 Acai Bowl ................................................................................... Page 10 Purple Protein Smoothie Bowl .................................. Page 11 Cinnamon Chia Porridge ................................................ Page 11 Carrot Cake Porridge ....................................................... Page 12 Hearty Raw Cacao Protein & Gluten Free Oats ............................................................ Page 12 Fruity Protein Smoothie Bowl ..................................... Page 13 Overnight Gluten free oats with a Blueberry-Cashew Cream ............................ Page 13 Overnight Sprouted Chia Gluten Free Oats & Berries ............................................................ Page 15 Wholemeal Spelt Pancakes ........................................... Page 15

Energising Matcha & Cacao Bites .............................. Page 54 Spirulina Cacao Bliss Balls ............................................... Page 54 Goji Berry Quinoa Bars ................................................... Page 55 Raw Coconut & Macadamia Fudge Squares ......................................................................... Page 56 Linseed, Sunflower Seeds & Almond Mix (LSA Mix) .............................................. Page 57 Banana Bread ........................................................................... Page 57 Vegan & Dairy Free Easter Eggs ................................. Page 58 Raw Chia Hemp Bars with Quinoa ........................ Page 59 Spirulina Coconut Truffles .............................................. Page 60 Gluten Free Corn Muffins .............................................. Page 61 Raw Chocolate Cookies ................................................. Page 61 Liquorice Chocolates ......................................................... Page 62 Muesli Cookies ....................................................................... Page 62 Coconut Date Muffins ...................................................... Page 63

drinks & smoothies... Fresh smoothies and drinks to cleanse your soul, you’ll find something to whet your palatte. Pre-workout Juice: Fitness Fuel ................................... Page 66 Post-workout Juice:The Green Recovery .......... Page 66 Vanilla Matcha & Avocado Smoothie ..................... Page 66 Peanut Butter, Banana & Cinnamon Protein Shake ........................................... Page 67 White Chocolate Matcha Latte ................................ Page 67 Golden Banana Smoothie With Ginger ............... Page 67 Beet-O-Tini Mocktail ......................................................... Page 68 Creamy Choco-Mint Protein Smoothie .............. Page 68 Virgin Coconut Magarita ................................................. Page 69 Superfood Frozen Acai Daiquiri ................................ Page 70 Vitality Beetroot & Nectarine Juice ......................... Page 70 Avocado Ice Green Juice ................................................. Page 70 Mojito Green Cleanser Juice ........................................ Page 71 The Radiance: Orange, Pineapple & Ginger Juice ................................................. Page 71 The Up-Beet: Beetroot, Carrot & Kale Juice ..... Page 71 The Cleansing Carrot With Celery, Apple & Lemon .................................... Page 72 The Kale-A-Colada: Banana, Pinapple & Coconut Juice with Kale ........................ Page 72 The Mellow Greens: Apple, Cucumber, Lettuce & Kale Juice ................................. Page 72 Ultimate Summer Fruit Smoothie ............................ Page 73 Cashew Macaccino Macchiato .................................... Page 73

Breakfast...

BREafkast...

Ready in under 10 mins

guest recipe

Beautiful Breakfast Salad DF GF

Creamy Chocolate Bowl DF GF V+

You’ll need: 300ml cashew milk (or any other nut milk), 1 small frozen ripe banana, 1 handful of red berries, 1 tbsp cocoa powder, 1 tbsp nut butter, 1 medjool date (optional), 1 tsp dried maqui powder (optional) 1. It couldn’t be easier! Simply blend of all the ingredients together. Serve into a bowl and add all your favourite toppings on the top!

1. Heat the oil or butter in a frying pan over a high heat for 1 minute.

You’ll need: 1 egg medium, 1 egg white, ½ medium banana, 20g hazelnuts, 1 tbsp maple syrup, 7g cocoa powder The recipe makes 2-3 small pancakes. 1. Mash the banana. and crack the eggs into the bowl, stirring until the mixture becomes somewhat homogenised.

For the sauce you’ll need: Place the toasted hazlenuts into a food processor and blend until fine.Then add in the cocoa powder and maple syrup and blend again until smooth. Slowly add in some cold water until the mixture is a good consistency and pour over the pancakes.This can also be stored in the fridge for up to 1 week.

2. Heat a greased frying pan on medium heat and pour about a 2.5inch wide puddle of batter into the pan. 3. Delicately flip the pancake after about 25 seconds and cook for a further 25 seconds or until brown.

You’ll need: 1 tbsp coconut oil or butter, 4 eggs, 1 large avocado, peeled and stoned, juice of 1 lemon, 50g rocket, 100g cherry tomatoes cut in half, 2 tsp chopped chives, 2 tbsp good-quality pesto or leftover pesto, mint

Banana Protein Pancakes With Hazelnut Chocolate Sauce DF GF

“

2. Crack in the eggs, spaced apart, put a lid on the pan and cook for 1–2 minutes until the yolks are runny – or cook for a little longer if you prefer your eggs well done.

I love mixing up my morning routine every now and then, and this dish helps me do just that. I prefer to fry my eggs in coconut oil; not only does it have a higher smoking point than regular oils but it also doesn’t denature with heat. It makes the eggs super crispy, too!

Madeleine Shaw

3. Slice the avocado and toss with the lemon juice. Arrange the rocket, tomatoes and avocado on a plate and top with the fried eggs. 4. Scatter over the chopped chives and drizzle over the pesto to finish.

guest recipe

Acai Bowl DF GF V+

“

This is a brilliant, healthy start to the day and it’s beautiful to behold as well. Acai bowls are a traditional Brazilian breakfast.They are absolutely delicious, with a taste redolent of dark chocolate and are also laden with antioxidants, amino acids and essential fatty acids, so it’s no wonder they have gained superfood status.

David & C harlotte Bailey The Vegan Kitchen

Purple Protein Smoothie Bowl WF

DF GF V+

You’ll need: 200g frozen acai puree, 1 banana, 2 medjool dates pitted, 125ml almond milk or any nut milk, 1 tbsp hemp or chia seeds

You’ll need: 2 frozen bananas, 1 tbsp sprouted chia almond butter, 2 tbsp acai powder, handful of fresh blueberries, 1 tsp hemp seeds, 1 tsp bee pollen

And for toppings: Mixed berries, bananas, apples, pears dessicated coconut, cranberries, pumkin seeds, granola, cacao nibs.

1. Blend the frozen bananas, sprouted chia almond butter and acai powder until smooth.

1. Put the frozen acai, banana, dates, almond milk and seeds in a blender and blend until smooth.

2. Transfer into a bowl. 3. Sprinkle with hemp seeds, bee pollen and blueberries.

2. Divide the puree between 2 bowls and sprinkle over your choice of topping. 10

Cinnamon Chia PorridgE DF GF V+

You’ll need: 50g chia seeds, 220ml almond milk (or any milk you like), 2 pitted dates, 1 tbsp cinammon powder, 1 tsp vanilla extract, a hint of ground ginger, maple syrup or coconut syrup to taste, goji berries to serve 1. Pour all the ingredients in a blender and blend until it’s a smooth consistency. 2. Pour the mix into two glasses and leave them in the fridge overnight. 3. Sprinkle on some goji berries or seeds of your choice before serving. 11

Ready in under 10 mins

“

The blueberry cashew cream is just so delicious and gives it the perfect creaminess, which compliments the gluten free oats so well. This is packed with nutrition and bursting with antioxidants, fibre and plant protein.

Natural ly Sassy

Carrot Cake Porridge

guest recipe

Lauren Bar ber

Hearty Raw Cacao Protein & Gluten free oats

Fruity Protein Smoothie Bowl

Overnight Gluten free oats With A Blueberry-Cashew Cream

guest recipe

laurensarahbarber.com

DF GF V+

You’ll need: 40g Planet Organic sprouted rolled naked gluten free oats, 1 medium sized carrot, peeled and grated, 1 tsp chia seeds, 1 tsp ground ginger, 1 tsp ground cinnamon, 1 tbsp dessicated coconut, 300ml coconut milk, 1 tbsp coconut yoghurt 1. Add all of your ingredients to a pan, excluding the coconut yoghurt and a small amount of grated carrot for topping. 2. Stir gently over a medium heat for 5 minutes or so, until the gluten free oats have absorbed the liquid, and the carrot has slightly softened.You may at this point wish to add a touch more liquid depending on how you like your porridge.

DF GF V+ 3. Remove from the heat and stir in your coconut yoghurt before transferring to a bowl. 4. Top with a sprinkling of dessicated coconut (and/ or coconut flakes if you have them), the remaining raw carrot and if you like some added crunch a few pumpkin seeds work well. If you do like your porridge a tiny bit sweeter you can add a drizzle of honey to finish.

DF GF V+

You’ll need: 2 tbsp That Protein Blissful brown rice and raw cacao super protein, 150g gluten-free gluten free oats, 300g almond milk,1 tbsp That Protein, I heart pumpkin seed and chia Super Protein (optional), 1 ripe banana, peeled and smashed, 1 tsp cocoa nibs, 1 tbsp coconut swirls to top 1. Pulse the milk and That Protein for 30 seconds using a hand-blender. Mix together with the rest of ingredients in a bowl and place in fridge overnight.Top with coconut swirls the following morning.

You’ll need: 300ml almond milk or coconut water, 2 handfuls of frozen berries, ½ frozen banana, 1 handful of spinach, 1 tbsp of any nut butter, 1 scoop of protein powder, 1 tsp of chia seeds, 1tsp of baobab 1. Blend all the ingredients together and enjoy!

DF GF V+

You’ll need: ½ banana mashed, ½ cup gluten free oats, ¼ cup almond milk, 1 tbsp chia seeds, 1 tbsp flaxseeds 1. For the oat mixture, mix all of the ingredients together in a bowl. Make sure the banana is mashed before you add it!

For the Blueberry-Banana Cashew Cream: ½ banana (frozen if possible), ½ cup blueberries, 1 medjool date, 2 tbsps cashew nuts, 2-4 tbsps of water/ dairy-free milk

2. For the creamy topping, add all of the ingredients to your blender and simply blend until totally smooth. Add the gluten free oats to the bottom of a jar or glass and top with the cream. Leave in the fridge overnight and enjoy in the morning. 13

Overnight Sprouted Chia Gluten free oats & Berries DF GF V+

You’ll need: 1 cup of fresh almond milk, ½ cup Planet Organic sprouted gluten free oats, 2 tbsp Organic Traditions sprouted chia seeds, Planet Organic almond butter, raspberries, blueberries 1. Mix all dry ingredients together and add the almond milk. 2. Leave everything to soak overnight in the fridge. 3. Drizzle the almond butter over the mixture and add raspberries and blueberries. Enjoy! 14

Wholemeal Spelt Pancakes V You’ll need: 325g wholemeal spelt or wheat flour, 1 tbsp baking powder, ½ tsp fine sea salt, 2 tbsp extra virgin olive oil, plus extra for frying, 1 egg, beaten, 350ml rice milk, plus extra as needed, 70g bluberries, chopped strawberries or chopped banana (optional), butter, maple syrup, ½ lemon, sugar 1. Preheat the oven to 70°C/150°F/Gas 1⁄4. In a small bowl, mix together the flour, baking powder and salt. In a medium bowl, whisk together the olive oil, egg and rice milk. Pour the dry mixture into the wet ingredients and whisk until smooth. Fold in the blueberries.

2. Heat a griddle over a medium-low heat until hot or heat a little olive oil in a large frying pan. For each pancake, drop 1–2 tbsp of the batter onto the hot griddle, spacing them slightly apart. If the batter is too thick and the pancakes don’t spread, add a little more milk 3. Spread each pancake with a little butter and serve hot, drizzled with maple syrup or sprinkled with lemon juice and sugar. STORAGE: Refrigerate the batter for up to 2 days. Refrigerate the cooked pancakes for up to 3 days. 15

Lunch...

Ready in under 10 mins

Make your own sushi GF

Coconut Amino & Watercress Salad DF GF V+

You’ll need: 1 cup kale, 1 cup watercress, ½ avocado, 3 tbsp coconut aminos, handful of activated spirulina sunseeds, 1 tbsp bee pollen You’ll need for tahini dressing: 1 tbsp tahini, 3 tbsp olive oil, ½ lemon 1. Massage the kale leaves in the coconut aminos then place into a bowl with the watercress and top with chopped avocado. 2. For the dressing mix the tahini with the olive oil. Drizzle over the salad and sprinkle the activated sunseeds on top.

Carrot & chilli Recovery Bone Broth DF GF WF You’ll need: 500ml Ossa The Bone Broth, 2 tbsp organic coconut oil, 2 chopped organic leeks, 1 inch of ginger peeled and grated, ¼ tsp of freshly ground cinnamon, 1 inch of turmeric root peeled and grated, ½ a chopped red chilli, 6 chopped carrots, freshly ground pepper, pink Himalayan salt, 4 cups of filtered water, ¼ cup full -at coconut milk

Quick Detox Miso Soup DF GF V+

You’ll need: 2 tbsps miso paste, 1 tsp dulse or kelp or nori flakes (seaweed), 1 tsp olive oil, 1 clove garlic, 2 cups warm water, 1 sachet of FSF instant Shiitake 1. Blend everything in a high speed blender. Serve in bowls and dress with parsley or basil.

You’ll need: 175g brown basmati rice, 1 tbsp natural yogurt or kefir, 1 small piece horseradish root, peeled and finely grated, or 3 - 4 tbsp bottled horseradish sauce, 3 - 4 tbsp mayonnaise, plus extra as needed (optional), 12 sheets of nori, cut in half crossways, 1 cucumber, cut into thin matchsticks, 2 carrots, cut into thin matchsticks, 1 avocado, halved, pitted and peeled, then cut into strips, 100g alfalfa sprouts, umeboshi paste, wasabi paste 1. Put the rice, yogurt and 500ml warm water in a medium saucepan and leave to soak, covered, for at least 7 hours or overnight.

1. Heat the coconut oil to slowly cook the leaks, ginger and chilli. As the leaks soften, add the carrots, salt, cinnamon and turmeric, constantly stir.

2. Bring the rice to the boil, reduce the heat to low and cook, covered, for 40 minutes until tender.

2. Add the water and bring to the boil before reducing the heat, cooking the carrots until soft and puree the soup.

3. Meanwhile, divide the grated horseradish root, if using, into two small bowls and mix with the mayonnaise. For adults, use equal

3. Serve warm and stir in the coconut milk.

amounts; for children, use 1 part horseradish to 3 parts mayonnaise. Put the sauce on the table. Serve dipping sauce in a small dish. 4. Set the other components of the sushi on the table: put the nori sheets on a plate and the cucumber, carrots and avocado on another. Put the sprouts, umeboshi paste, wasabi paste and rice into serving bowls. 5. Put 1 piece of nori, shiny-side down, on a plate. Spread a very thin strip of the umeboshi and wasabi pastes along the bottom of the nori, then some of the horseradish sauce, followed by 2 tbsps of the rice.Top with vegetables and sprouts, then roll the sushi to form a log. Cut the log into slices. Serve and eat immediately.

Ready in under 10 mins

Coconut & Cauliffllower Soup DF GF V+

You’ll need: 1 large cauliflower head, broken into small florets, knob of coconut oil, 2 onions,Thai red curry paste* (make your own), 1 lemon, 1½ cup of Vegetable Stock, 1 can of coconut milk, 1 tbsp rice vinegar, a handful of chopped basil, ¼ cup of chopped chives How to make the paste: Form a perfect paste by grinding these ingredients using a pestle and mortar; 1 chilli chopped, ½ tsp of cumin powder, ½ tsp of coriander powder, 2 cloves of garlic, 1 tbsp fresh coriander, 1 tbsp lemongrass chopped, 2 shallots, ½ peel of a lime & squeeze of lime juice

Super Squash & Sweet Spud Soup 1. Roast the cauliflower florets in coconut oil until the tips are golden brown (15 20 mins). 2. Let the onions sweat in coconut oil for about 3 minutes. 3. Add curry paste and lemon zest cook for a few more minutes.

DF GF V+

You’ll need: Knob of coconut oil, 2 onions – red or white, 2 thumbs of ginger, ½ 1 large red chilli, 3 garlic cloves, pepper and Himalayan salt, 2 large sweet potatoes, 1 medium butternut squash, cavelo nero, boiling water

4. Add cauliflower florets, veg stock & coconut milk.

1. Chop the squash & sweet potatoes into chunks and roast in the oven for 35 mins. Add a few garlic cloves too.

5. Once removed from heat, add rice vinegar and blend.

2. Whilst your veg is roasting away, finely chop onions, garlic, chilli and ginger.

6. Serve up and add seasoning, a sprinkle of basil & chives.

Ranch-Style Kefir salad Dressing 3. Add coconut oil to your pan and add the onions, garlic, chilli and ginger until slightly golden. 4. Once the roasted veg is ready. Add to the pan and cover with boiling water. 5. Add seasoning and then blitz up in your blender. 6. Pour the soup back into the pan and add chopped cavelo nero.The heat of the soup will cook the cavelo nero perfectly – al dente!

You’ll need: 1 cup kefir, 1/3 cup greek yogurt, 2 tbsp organic extra virgin olive oil, juice of half a lemon, ½ tsp unrefined sea salt, 1 cup (or more per your taste) of fresh mixed herbs finely chopped 1. Pour the kefir into your blender. 2. Add all of the ingredients and blend until smooth – yes it is that easy! 3. Add to your salad and enjoy.

Ready in under 10 mins

Creamy Avocado Zucchini Noodles DF GF V+

You’ll need: 2 courgettes (zucchini), ¼ cup pomegranate seeds, 1 avocado, juice of 1 lemon, 1 tbsp olive oil 1. With a spiraliser, spiral your zucchini into noodles. If you do not have a spiraliser and are desperate to make these, then peel the zucchini into fettucini. 2. To make the sauce blend all ingredients together until smooth. Mix with the zucchini and pomegranate.To finish scatter with some toasted pinenuts!

crunchy Tuscan Kaleslaw DF GF V+

You’ll need: 3 cups thinly sliced kale, ½ cabbage, thinly sliced, 1 red pepper, thinly sliced, 1 small carrot, grated, parsley to serve For the dressing: 120g raw cashews, 40g sesame seeds, 1 tbsp freshly squeezed lemon juice, 2 ½ tbsps apple cider vinegar, ¼ tsp sea salt, 2 tbsps sugar-free mustard 1. Place all of the dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth. 2. Place the slaw ingredients in a bowl, stir through the dressing and serve.

Feta & Olive Baked Frittata GF

You’ll need: Butter, for greasing, 350g red potatoes unpeeled and diced, 2 tsp extra virgin olive oil, 1 onion, chopped, 5 eggs, beaten, 120g frozen spinach chopped, 175g feta cheese diced, 55g pitted kalamata olives, cut into rings, tabasco sauce (optional), to serve 1. Preheat the oven to 200°C/400°F/Gas 6 and generously grease a large pie plate or round baking dish with butter. Bring a large saucepan of water to the boil and cook the potatoes for 10 minutes until soft. Remove from the heat, drain and leave to cool.

Rainbow Salad With Roasted Vegetables

Spicy Kale Chips 2. Heat the oil in a medium frying pan over a medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until brown. Stir in the potatoes, eggs, spinach, feta and olives and mix well, then pour the mixture into the prepared baking dish. Bake for 25–30 minutes until the egg is just cooked. Meanwhile, preheat the grill to medium. 3. Transfer the baking dish to the top shelf under the grill and grill for 3 minutes until the cheese is lightly browned. Dish up and enjoy!

DF GF V+

You’ll need: 1 bunch curly kale, washed and dried in a salad spinner, 2 tsp soy sauce (Tamari if gluten-free), 4 tsp Natvia sweetener, 2 tpsp apple cider vinegar, 2 tsp lemon juice, 1 tsp sesame oil, 2 cloves of garlic, crushed, 2 tpsp hulled sesame seeds, pinch of cayenne pepper 1. Preheat oven to 110°C and line two baking trays with baking paper. 2. Tear kale off of stems and into pieces (kale will shrink a lot while baking, so don’t make them too small).

DF GF V+ 3. Whisk all of the other ingredients together and pour over the kale a little at a time, massaging into the leaves. Only pour enough to JUST coat the leaves you don’t want it dripping off! 4. Place kale on baking trays in a thin layer and bake for 30-40 minutes, turning once or twice. Make sure you don’t overcook them; they become quite bitter if you brown them too much. 5. Once crisp, remove from oven and serve immediately. 22

You’ll need: 170g quinoa, 2-3 mediumsized carrots, in 1cm cubes, 4 tbsp sunflower oil, 1 sprig thyme, ¾ tsp ground cinnamon,1 red pepper, in 1cm cubes, 1 yellow pepper, in 1cm cubes, Himalayan pink salt, to season, ground black pepper, to season,1 tbsp agave syrup, 1 tbsp tamari, 50g pumpkin seeds, 1 clove garlic, finely chopped, 1 red onion, finely chopped, 1 leek, finely chopped, 30g chervil, chopped, 30g coriander (cilantro), chopped, finely grated zest of 1 lemon, 1 pomegranate

For the dressing: 3 tbsp sweet miso, 2 tbsp tahini (sesame seed paste),1 tbsp sesame oil, 4 tbsp water 1. Preheat the oven to 180°C and you’ll need three baking trays (cookie sheets). 2. Cook the quinoa according to the packet instructions but overcook slightly, so it’s fluffy; this should take about 20 minutes. Drain off the remaining water and set aside. 3. In one baking tray (cookie sheet), toss the carrots in 1 tbsp of oil, pop in a sprig of fresh thyme and sprinkle over ½ tsp of cinnamon. Roast in a preheated oven for 25 minutes. 4. In a separate baking tray (cookie sheet), toss the pepper pieces with 1 tbsp of sunflower oil along with

some pink salt and black pepper. After 15 minutes of the carrots being in the oven, put the peppers in for the final 10 minutes. 5. Next, mix together the agave syrup, sunflower oil and tamari and coat the pumpkin seeds.Toast in the third tray for the final 5 minutes in the oven. 6. Meanwhile, heat the remaining tbsp of sunflower oil in a frying pan on a low heat and add the garlic and onions. As the oil starts to be absorbed, add a splash of water (about 1 tbsp) to cool down the pan and then add the leeks. Sauté for 2 minutes until the onions become translucent and soft. Remove from the heat. 7. Take all of the baking trays (cookie sheets) out of the oven; they should

have all had their cooking time by now. Mix all the vegetables (both the baking trays (cookie sheets) and the frying pan but not the toasted seeds) with the fresh herbs and add ¼ tsp of cinnamon and the lemon zest. Stir this mixture into the quinoa and set aside. Bang the seeds out of the pomegranate and set aside (there will be a little juice left in the bottom, don’t throw it away – drink it, it’s so good for you!). 8. Add half the pomegranate seeds to the salad and mix in. Serve garnished with the toasted pumpkin seeds and the remaining pomegranate seeds. 9. Finally, whisk all the dressing ingredients together and then drizzle over the top. 23

guest recipe

Fermented Sauerkraut DF GF V+

You’ll need: 1 medium white or green cabbage (about 1500g), 1½ tbsp fine sea salt, 1 tbsp caraway seeds (optional), 4 medium jars 1. Peel 4 good leaves and set aside. Cut cabbage into 8 wedges, remove the core, and thinly slice crosswise. 2. Put the cabbage in a large mixing bowl and add the salt. Mix and massage the salt into the cabbage for 5 minutes until it softens and releases water. Then, pound with the end of a wooden rolling pin for another 5 minutes. Add caraway seeds, if using, and mix well.

3. Pack the cabbage into the jars, leaving some room at the top and pour in any liquid. Cut the reserved leaf into circles the width of the jars and put over the surface to keep the cabbage submerged. Do not put the lid on because of the pressure from the fermentation. 4. Press the cabbage down every day. If after 24 hours the liquid has not risen above the level of the cabbage, dissolve 1 tsp fine sea salt in 8fl oz of water and add enough to cover. 5. The sauerkraut will be ready to eat after about a week, but will continue to ferment and develop for up to 2 weeks. If mold develops, skim it off and ensure the cabbage is submerged. Keep tasting it and when you like the taste, put the lid on and refrigerate.

Mexi-Bean Quinoa Salad DF GF V+

You’ll need: 2 cups cooked quinoa, a dozen cherry tomatoes, halved, ½ cup sweet corn, ½ cup black beans, a bunch of parsley, minced, 1 red or orange pepper, chopped, ¼ a small cucumber, peeled and chopped For the dressing: Juice 1 lemon (you can also use 2 limes), ½ tbsp apple cider vinegar, 2 tbsps tamari, 1 tbsp of tahini (optional)

1. Add the quinoa to a mixing bowl with the halved cherry tomatoes, black beans, sweet corn, parsley and cucumber. 2. Add in all of the dressing ingredients, the lemon juice, cider vinegar, tahini and tamari and toss really well until all the flavours are totally combined and your quinoa is tasting delicious. It couldn’t be simpler!

Natural ly Sassy

Paleo Super Seed Bread GF

You’ll need: 1 parsnip peeled and shredded, 1 carrot peeled and shredded, ½ cup sunflower seeds, ½ cup pumpkin seeds, ½ cup sesame seeds, ½ cup chia seeds, 1 cup almonds, 2 tbsp of melted ghee, 1 tsp caraway seeds, 1 tsp cumin seeds, 1 tsp Himalayan salt, 2 tbsp Psyllium husks powder, 1 ½ cups of water 1. Preheat the oven to 350F/175°C. Mix the psyllium husks with the water in a small bowl until you get a gel (approx. 5-10 mins).

hearty Winter Quinoa Stew

2. Peel and roughly chop the parsnip and carrot and add to a food processor until

DF GF V+ shredded. Put into a bowl and place to one side. Rinse and dry the food processor and then add the almonds and seeds (inc the cumin and caraway) and pulse very briefly until you have a roughly chopped texture. 3. Transfer into a large bowl with the parsnip, carrot, melted ghee, salt and psyllium gel and stir well to combine fully. Set aside for 1 hour. 4. Grease a 9” x 5” loaf pan and spoon the mixture in evenly. Bake for 1 hour and leave to cool completely before slicing

You’ll need: 2 carrots & 2 parsnips, peeled & cut into 2cm chunks, 1 large onion, peeled and cut into large chunks, 1 large cinnamon stick, broken into 2 pieces, 4 star anise, 3 bay leaves, 5 tbsp olive oil, 1 ½ tsp salt, ½ tsp ground ginger, ½ tsp turmeric, ½ tsp paprika, ½ tsp chilli flakes, 300g sweet potato, peeled and cut into 2 cm chunks, 100g dried apricots, roughly chopped, 200 g chickpeas (cooked), 350ml water or chickpea liquor, 170g quinoa, 350ml vegetable stock or chickpea liquor 1. Preheat the oven to 190C. Put carrots, parsnips & onion into a big oven dish.

Add cinnamon, star anise, bay leaves, 4 tbsp oil, half a tsp of salt, all the spices and mix. 2. Roast for 15 mins, then add sweet potato, stir and roast for 35 mins more, by which time the veg should have softened but retained its bite. 3. Add the apricots, chickpeas and stock/ liquor. Return to the oven for 10 mins. 4. Around 15 mins before the vegetables are ready, prepare the quinoa. Use 1 part quinoa to 2 parts boiling water, simmer in a covered pan on the hob until all the water is absorbed (about 10 mins), rest for 5 mins with the lid on the pan. 5. Adjust seasoning in the stew, spoon on 25 top of the quinoa and serve.

Ready in under 10 mins

Fig & Bloom

guest recipe

Raw Beets Dip DF GF V+

Lentil, Avocado & Hazelnut Salad V

You’ll need: 1 medium-sized beetroot peeled and roughly chopped, 3 tbsps fresh flat leaf parsley, 1 peeled garlic clove (or ½ tsp garlic powder), 3 tbsps tahini, 3 tbsps extra-virgin olive oil, 2 tbsps unsweetened coconut yogurt, 2 tbsps pine nuts, 1 tsp ground cumin, juice ½ lemon, ½ tsp Himalayan salt, pinch black pepper 1. Place all ingredients in a food processor until you have a smoother consistency (note: it won’t be entirely smooth).You may also need to stop and scrape inbetween blends.

DF GF V+

Seaweed, Feta & Walnut Salad GF

Sprouted Quinoa Salad

DF GF V+

You’ll need: 2 cups cooked lentils, 1 ripe avocado, ¼ cup toasted hazelnuts, ¼ cup cooked chickpeas, 1 handful of spinach leaves for colour, 2 tbsp extra virgin olive oil, 1 tbsp lemon, 2 pinches of sea salt

You’ll need: 2 cups rehydrated seaweed of your choice, ½ cup feta, ¼ cup toasted walnuts, ¼ cup toasted pine nuts, 2 tbsp extra virgin olive oil, 1 tbsp lemon, 1 pinch sea salt

1. Toss the cooked lentils, chickpeas and spinach with the olive oil and a pinch of salt.

1. Toss seaweed, feta, olive oil, lemon and salt. Sprinkle toasted walnuts and pine nuts and enjoy.

2. Quarter the avocado, slice thinly and arrange on top of lentils.

DF GF V+

You’ll need: 150g Planet Organic sprouted quinoa, 3 tbsp sundried tomato pesto, handful of alfalfa sprouts, handful of purple sprouting broccoli, 2 handfuls of chopped kale, 3 tbsp of activated pumpkin seeds, 2, avocados. olive oil, cashew cheese, 1 cup soaked cashews, ¼ cup filtered water, ¼ cup nutritional yeast, 2tbs of raw apple cider vinegar Blend all the ingredients together and refrigerate.

3. Add toasted hazelnuts, squeeze of lemon, drizzle of olive oil and enjoy!

Almond butter noodles

1. Marinate the sprouted quinoa in olive oil until soft. 2. Chop the kale and marinate in a little olive oil. 3. Chop the avocados into small cubes. 4. In a serving bowl, mix the sprouted quinoa, the kale and the avocados and add the sundried tomato pesto. Mix and top up with the alfalfa sprouts, the purple sprouting broccoli and the activated pumpkin seeds.

You’ll need: 2 tbsp almond butter, 1 pack of noodles – soba (buckwheat) or black rice work well, 1 carrot, cut finely into sticks, 1 medium courgette, cut finely into sticks, 1 red pepper, cut finely into sticks, ½ tbsp tamari, 1 tbsp rice vinegar, ½ tbsp mirin, 1 tsp plum seasoning, 1 tbsp water, ½ tbsp freshly squeezed lemon, lime and/or orange juice,1 tsp garlic, grated or minced, 1 tsp ginger, grated or minced, black and white sesame seeds to garnish 1. Put a large pan of water on to boil. When it comes to the boil, add your soba (buckwheat) or black rice noodles.

Remember to time it exactly and rinse with cold water immediately when strained so they don’t overcook and become soggy. Add a tiny bit of olive oil and mix so they don’t stick together. 2. Make your sauce. Add your almond butter first, then all of your liquids and either stir or close the jar and shake. The last step is grating, or if you have a garlic press just press, both the garlic and ginger directly into the sauce. 3. Add your vegetables to your noodles, top with your almond sauce and mix. 4. Sprinkle over black and white sesame seeds for decoration, taste and added nutrition!

Ready in under 10 mins

Cannellini Bean & Walnut Pate DF GF V+

seaweed & seed Salad Booster

DF GF V+

You’ll need: 400 g tin cannellini beans, rinsed and drained, 115g walnuts, 1 garlic clove, peeled, 1 tbsp freshly squeezed lemon juice, 1 tbsp wheat-free tamari, 1½ tbsps apple cider vinegar, 1½ tsp dried thyme, ½ tsp freshly ground black pepper, 1 tsp chopped rosemary leaves, Celtic sea salt, to taste, 1 tsp grated lime zest 1. Put all the ingredients in a food processor and pulse until smooth. 2. Pour into an airtight container and put in the fridge to chill before serving. 3. This pâté will keep in an airtight container for 4–5 days in the fridge.

Ready in under 10 mins

You’ll need: ¼ cup sesame seeds, ¼ sunflower seeds, ¼ pumpkin seeds, 1 tsp Himalayan salt, 1 sheet nori 1. Place all of the ingredients in a blender and pulse until easy to sprinkle on everything and anything!

Courgetti Spaghetti With Cashew Pesto DF GF V+

Guacamole with a twist DF GF V+

You’ll need: 2 courgettes, fresh lemon juice, pinch Himalayan salt, 1 clove garlic, ¼ cup cashews, ¼ cup pine nuts, 2 cups basil leaves, ½ cup olive oil, 6-8 heritage or mixed tomatoes thinly sliced

You’ll need: 1 avocado, ½ tbsp extra virgin olive oil, juice of 1 lemon, ½ tbsp pumpkin seed butter, 1 tbsp finely chopped red onion, 1½ tbsp chopped fresh tomato, unrefined sea salt to taste

1. Place the courgettes in a spiralizer to create the spaghetti. Mix with a generous squeeze of lemon juice and pinch of Himalayan salt and place in a bowl to one side.

1. Put all of the ingredients into a blender and blitz until you reach your preferred consistency. Season to taste. Serve with corn chips, vegetable sticks, toasted pitta or add to a wholegrain wrap with fresh rocket and herbs.

2. To make the cashew pesto combine all of the remaining ingredients into a small food processor, gradually adding in the olive oil. 3. Serve the courgetti with a generous spoonful of the pesto and tomato slices.

Fig & Bloom

guest recipe 29

Baby Leaf Salad With Avocado, Pomegrenate & An Orange-Miso Dressing DF GF V+

You’ll need: 5 handfuls of baby leaf salad, 1 avocado, 1 carrot, ¼ cup pomegranate seeds For the dressing: 4 tbsp fresh orange juice (squeezed from an orange!), 1 tsp brown rice miso, 1 tsp apple cider vinegar, 1 tbsp tahini, 1 tbsp water. 1. Start by making the dressing. Combine all ingredients in a bowl and stir quickly for a minute until smooth.

Asparagus, Broccoli & Coriander Salad With Walnuts DF GF V+

2. Grate the carrot and de-stone and slice the avocado flesh.

You’ll need: 2 tbsps coconut oil, 12 spears of asparagus, sliced into 2cm lengths, ½ head of broccoli, cut into small florets, 55g walnuts, chopped, 90g black olives, handful of fresh coriander, chopped, grated zest and juice of 1 lemon1 shallot, finely chopped, sea salt 1. Melt the coconut oil in a large frying pan over a medium to high heat. Add the asparagus and broccoli florets with a pinch of sea salt. 2. Coat the asparagus and broccoli with the coconut oil, cover the pan with a lid and cook for 2 minutes.

3. Place the salad leaves in a bowl with the avocado cubes, grated carrot, pomegranate seeds and toss well so all the leaves are covered.

3. Remove the vegetables from the pan and place them in a large bowl.

4. Garnish with a sprinkle of more pomegranate seeds.

4. Add the walnuts, olives and coriander to the bowl. 5. Combine the lemon juice and zest with the shallots in a small bowl and whisk well. 6. Pour the dressing over the salad and serve.

Dinner...

Magical Mushrooms With Polenta DF GF V+

You’ll need: 15g dried shiitake mushrooms, 10g dried wild mushrooms, 2 tbsps olive oil, 3 shallots, finely chopped, 2 garlic cloves, crushed 2 tsps dried tarragon, 1 tsp ground nutmeg, 100g sliced chestnut mushrooms, 100g oyster mushrooms, sliced if large, 50ml unsweetened plant-based milk, salt and freshly ground black pepper For polenta: 400ml unsweetened plantbased milk, 1 garlic clove, crushed, 175g gluten-free polenta, 1 tbsp olive oil 1. Mix together the shiitake and wild mushrooms in a small bowl and cover with freshly boiled water. Set aside for 20 minutes. 2. Gently heat the olive oil in a saucepan and add the shallots, garlic, tarragon, and nutmeg. Sauté for about 5 minutes, until soft and tender.

3. Strain the soaked mushrooms, reserving the juice. Add the drained mushrooms to the pan with the fresh mushrooms and cook for 5 minutes over a medium heat, stirring well.Turn the heat down and stir in a tablespoon of the mushroom juice and the milk, then simmer gently for a further 5 minutes, adding salt and pepper to taste. 4. Now prepare the polenta. Place the milk and garlic in a pan and heat until almost at boiling point. Add the polenta in a steady stream, stirring well with a wooden spoon as you go. Bring to the boil and keep stirring until it reaches a smooth consistency (about 1–2 minutes). Add the olive oil and seasoning.

Quinoa & Roasted Pumpkin Bowl DF GF V+

You’ll need: 2 cups cooked quinoa, 1 tbsp extra virgin olive oil, 1 cup cubed roasted pumpkin, ½ cup chopped kale. ¼ pistachios, ¼ pomegranate seeds, ¼ slivered almond, 1 tbsp lemon, 1 pinch salt 1. Place quinoa in serving bowl.Toss pumpkin, kale, pistachios and pomegranate seeds with olive oil, salt and lemon. 2. Add to quinoa bowl. 3. Sprinkle slivered almonds and enjoy.

5. Serve on warmed plates with the magical mushrooms on top of the polenta. 34

PALEO VEGETABLE BAKE DF GF V+

You’ll need: ½ head of organic cauliflower, washed and chopped into florets, ½ head of organic broccoli, washed and chopped into florets, ½ cup of organic raw cashew nuts, soaked in water overnight, 1 clove of garlic, chopped 1 tbsp no-taste coconut oil,1 tbsp nutritional yeast, 1 lemon, juiced

3. Remove the florets from the oven and turn the oven down to 210°C. 4. Add the florets to a blender along with the soaked cashews, 1 tbsp nutritional yeast, lemon juice, a dash of water and ½ tbsp no-taste coconut oil. Blend well but not until smooth – leave some texture. 5. Pour the mixture into a casserole dish and bake at 210°C until everything has a nice brown crust (about 15-20 minutes).

1. Blanch the cauliflower and broccoli (drop in boiling water until it starts boiling again) then drain. 2. Heat the oven to 220°C. Bake the florets and chopped garlic in ½ tbsp no-taste coconut oil for 15 minutes. 35

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Cheesy Red Lentil Burgers With A Portobello Bun

All in all this recipe is perfect for the summer barbecues to come, and great for a hearty meal that everyone will enjoy.

Raw Tacos With Cashew Sour Cream DF GF V+

You’ll need: 4 large romaine lettuce leaves, ½ avocado cut into slices, fresh lime juice to serve You’ll need for taco mince: ½ cup walnuts, ¼ cup dried tomatoes, ¼ tsp dried chili flakes (I like chipotle best), ¼ tsp paprika, ¼ tsp ground cumin, ¼ tsp garlic powder, pinch Himalayan salt For chashew sour cream: ¼ cup cashews, juice ½ lemon, pinch Himalayan salt, ¼ cup water 1. Add all of the ingredients for the cashew

sour cream into a small food processor until you have a smooth consistency. 2. Rinse the machine and transfer the “cream” into a small bowl. 3. Place in the refrigerator. Wash and pat dry the romaine leaves and put on plates. 4. Thinly slice the avocados. 5. Add all of the taco filling ingredients to the food processor and combine until there is a “mince meat” texture. 6. To assemble, place the taco mix on top of the romaine. Lay the avocado slices across and drizzle with the cashew cream. Serve with fresh lime.

Natural ly Sassy

You’ll need for the top: 3 tbsps tomato paste, 60g crumbled goat’s cheese, 4 tomatoes, thinly sliced, nutritional yeast flakes to serve You’ll need for the base: Extra virgin olive oil, 1 tbsp chia seeds, 1 cup cooked, shredded cauliflower, 100g almond meal, ½ cup nutritional yeast flakes, 1 garlic clove, finely chopped, 1½ tsp dried Italian herbs, pinch of caraway seeds 1. Preheat the oven to 230°C (450°F/Gas 8) and lightly grease a 30 cm (12 inch) pizza tray with olive oil.

You’ll need: 2 large sweet potatoes, peeled and chopped into thumb sized pieces, 150g red split lentils, 1x400g tin kidney beans, 3 cups of gluten free oats, 2 tsp vegetable bouillon powder (or two vegetable stock cubes), ½ cup nutritional yeast Salt and Pepper to taste, 12 portobello mushrooms, 6 tbsps Hummus, Baby Lettuce Leaves, olive oil

Friday Night Caulifflower Pizza GF

DF GF V+

2. Place the chia seeds and 60ml of water in a bowl and set aside for 15 minutes.

For the polenta: 400ml unsweetened plantbased milk, 1 garlic clove, crushed, 175g gluten-free polenta, 1 tbsp olive oil

3. Add the soaked chia seeds to a large bowl with all the other dough ingredients and mix well.

1. Preheat oven to 190 degrees celsius.

4. Spread the dough evenly onto the prepared pizza tray and bake in the oven for 12-15 minutes, or until the edges begin to brown. 5. Remove from the oven and set aside to cool. Preheat the grill to high.Top the base with the tomato paste, goat’s cheese and tomato slices and grill for 5 minutes. Sprinkle with nutritional yeast flakes and serve. 36

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2. Start by putting the lentils and sweet potato in a pan. Cover with double the volume of water and stir in the stock bouillon powder or cube to dissolve. Bring to the boil and cook for around 25 minutes - until the sweet potatoes are soft and the lentils still have a little bit of bite. Leave them to drain so you loose as much water as possible. 3. Wash and peel and de-stem the mushrooms and place on a roasting tray with some olive oil and put in the oven

to roast for 25 minutes. 4. Mash the red kidney beans in a big mixing bowl. Add the lentils and sweet potato and mash again until it’s all combined but still a little chunky! Season well. Now stir in the gluten free oats well until you have a mixture you can shape in your hands - if you’ve over mashed you may need to add more than stated in the recipe. 5. Shape 6 patties out from the mixture. In a frying pan add a little olive or coconut oil and cook three at a time for 3 minutes on each side - repeat with the rest. Put them on a roasting tray in the oven and continue to cook until everything else is ready. 6. Before you serve add a dollop of hummus on 6 of the portobello mushrooms (on the inside) and put back in the oven for 3 minutes to melt. Then you’re good to go, compile with some lettuce leaves, avocado or plum tomatoes & enjoy! 37

Gourmet Raw Cheeseburger DF GF V+

You’ll need for the burger: 1 cup sunflower seeds, soaked overnight, 1 cup buckwheat, soaked overnight, 1 cup flaxseed, soaked overnight 1 onion, chopped, 1 tsp garlic powder, 1 tsp onion powder, 10 sundried tomatoes, rehydrated (if using jarred then wash off the oil), 1 tsp paprika, 2 tsp chia seeds, 2 tsp water, ½ cup chopped parsley

Chicken Nuggets With Mango And Avocado Salsa

You’ll need for the cheese: ½ cup cashew nuts, soaked for 2 hours, 3 tbsp water, 2 tbsp nutritional yeast flakes

You’ll need: 2 skinless chicken breasts, cut into cubes, 250ml coconut milk, 115g coconut flour, ½ tsp ground cumin, ½ tsp tumeric powder, ½ tsp ground coriander, 75g desiccated coconut, a pinch of salt, 1 tbsp coconut oil, melted, 4 large lettuce leaves from an iceberg or cos lettuce, to serve

1. Place all ingredients (except chia seeds) into a food processor and blend until it reaches the consistency of burger meat. Transfer to a bowl and fold in the chia seeds. 2. Form into burger patties and leave in the fridge for up to 2 hours to allow the chia seeds to bloat. Dehydrate on 40°C overnight (8 hours), turning once. If you do not have a dehydrator then you can use the oven on 50°C with the door ajar and cook for 4 hours. For the cheese: Place all ingredients in a blender and blend on high. Pour the mixture on top of each burger during the last hour of dehydration 38 and continue to dry in the dehydrator/oven.

DF GF WF

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guest recipe

Here’s a recipe for the whole family, a healthy version of chicken nuggets.Throw in a good measure of childhood nostalgia and enjoy.

Amelia Freer

For the salsa: 1 avocado, peeled, stoned and cut into small cubes, 1 mango, peeled, stoned and cut into small cubes, 15g fresh coriander, torn, 1 red onion, peeled and finely diced, 1 red chilli, finely diced, 2 tbsp coconut aminos 1. Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes. 2. Meanwhile, make the mango salsa. Mix the avocado, mango, coriander, onion and chilli together in a bowl and pour

over the coconut aminos. Refrigerate until needed. 3. Preheat the oven to 180°C/350°F/Gas mark 4. Put the flour and spices in a bowl and put the desiccated coconut on a plate. 4. Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes. 5. Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy. Serve in lettuce with avocado salsa. 39

Raw Activated Nut Roast DF GF V+

guest recipe

You’ll need: 115g Raw Ecstasy’s activated mixed nuts, 30g Raw Ecstasy’s activated pepitas, 30g sprouted buckwheat (optional, adds texture), 1tsp chia seeds / linseed, 30g dates, 1 carrot, 1 red pepper (100g), 3 fresh kale leaves (25g) stalks removed, 3 spring onions, finely chopped, 1 generous squeeze of lemon, 3 pinches of finely ground white pepper, 2 tbsps tamari, fresh herbs; essential for aromatic savoury flavour, 4 sprigs Rosemary leaves, 4 sprigs Thyme leaves, 3 leaves sage, 15g parsley leaves

Creamy Tahini Lentils With Drippy Boiled Eggs DF GF

You’ll need: 2 eggs, 15g dill, roughly chopped, 5g mint, roughly chopped, plus extra leaves to garnish, 240g cooked Puy lentils (120g uncooked weight); packets of precooked lentils also work brilliantly, zest of 1 lemon, freshly ground black pepper, fresh mint, to garnish

1. Food process the nuts and pepitas or finely chop until the consistency of bread crumbs and place in a large mixing bowl. 2. Food process or grate the carrots and add to bowl. 3. Individually food process or chop as finely as possible the kale, red pepper, fresh herbs and dates and add to the main bowl.

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4. Add the rest of the ingredients to the main bowl and knead with your hands until it sticks and forms together.

For the tahini dressing: 3 tbsp tahini, juice of ½ lemon, a pinch of Himalayan pink salt 1. To boil the eggs, put them in a pan of boiling water for 7 minutes. Run them under cold water and peel the shells off.

Quick, simple and packed full of protein.This is a great portable recipe for eating after a workout and will give you loads of energy for the rest of the day.

5. Empty on to a plate and mould into a loaf shape. 6. Decorate with fresh parsley leaves either garnished around the side or gently pressed flat into the surface. 7. Refrigerate for 1 hour. 40

Natasha C orrett

2. Add the dill and mint to the Puy lentils with the lemon zest and a pinch of pepper. 3. Make the dressing by either blitzing together all the ingredients along with 5 tbsps water in a blender, or whisking with a fork in a cup. 4. Drizzle the tahini dressing over the lentils, slice the eggs in half and place on top. Garnish with a little 41 more pepper and a few fresh mint leaves.

Dessert...

Sugar-Free Living: Raw Berry & Apple Crumble DF GF V+

You’ll need for the crumble: 1 ½ cups gluten-free gluten free oats, 1 cup of almonds,1/3 of a cup of pure maple syrup, 3 heaped tbsps of coconut oil, 2 tsp of cinnamon, 2 tbsp milled flaxseeds For the filling: 2 apples, 1 cup of blueberries, 1 cup blackberries

Chocolate Chia Pudding DF GF

You’ll need: 480ml almond milk, 1 tbsp cacao powder, 1 tsp vanilla extract, 2 tbsps chia seeds, handful raspberries, desiccated coconut or flakes, honey, cocoa nibs to sprinkle, 1 tsp Udo’s Choice Utlimate Oil Blend, 1 banana 1. In a blender, put the almond milk, cacao powder, vanilla and Udos’ choice Ultimate Oil Blend. Blend until you get a smooth consistency. 2. In a bowl, put in the chia seeds and cover with the milk mixture. Stir well and leave it in the fridge for 8-10 hours. 3. When it’s ready, sprinkle some fresh raspberries, coconut flakes and drizzle over with honey.

Summer Smoothie Bowl DF V+

creamy Chia Coconut Pudding

DF GF V+

You’ll need: 1 cup strawberries, 1 banana, 1 medjool dates, 2 tbsps sprouted gluten free oats, ¼ tsp vanilla powder, ¼ cup cashew nuts, 1/3 cup coconut water 1. Add all ingredients into your blender and blend! Pour into a bowl (or jar) and sprinkle with your favourite toppings.

Natural ly Sassy

1. To make the crumble, place all the ingredients into a food processor and pulse until well combined but not too finely chopped up. Some texture is really nice!

guest recipe

2. Peel the apples, chop into small squares and place them in your crumble dish. Add the berries.

You’ll need: ¼ cup chia seeds, ¾ cup full fat coconut milk, ½ cup coconut water, ¼ cup shredded coconut (unsweetened), ½ tsp Organic Traditions vanilla powder, pinch Himalayan salt, 1 tbsp Planet Organic coconut almond butter, ½ cup mixed berries, ½ sliced kiwi (optional) 1. In a bowl combine the shredded coconut, chia seeds, vanilla & salt. Add the coconut water and coconut milk and stir until all ingredients are well combined. 2. Place in the refrigerator and allow to rest for at least 2 hours. 3. Top with mixed berries and kiwi, drizzle with Coconut Almond Butter and enjoy.

3. Sprinkle the crumble all over the fruit until it is completely covered.

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guest recipe

This gorgeous crumble is an ultra healthy dessert that won’t leave you with a sugar high and then the inevitable sugar low.

Kim’s Living Kitchen.

4. Put the crumble into an oven heated to 80 degrees Celsius and then turn it down to 50 degrees.This low temperature will ensure that the crumble is still technically raw when it comes out. Bake/dehydrate for around 2 hours (depending on your oven it may be longer than this). 5. The crumble should be slightly crispy and the fruit should be soft but not too mushy.

Banana Pancakes With A Blueberry Syrup DF GF V+

You’ll need for pancakes: 100g (gluten-free) rolled gluten free oats, 2-3 Medjool dates pitted and chopped, 240 - 350ml dairy-free milk of your choice , 1 banana, peeled, 40g brown rice flour, 3 - 4 tbsps coconut oil For blueberry syrup: 125g blueberries, 1 tbsp water

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Brimming with fibre, vitamins and minerals, these gluten-free pancakes are really satisfying. Instead of giving you that bloated sensation and energy slump you’d normally experience after a pancake feast, they leave you feeling just right, fuelled with an abundance of longlasting energy.

Natural ly Sassy

The pancakes: 1. Start by grinding the gluten free oats into a flour-like consistency in a blender, food processor or coffee grinder, then set to one side. 2. Add the dates and milk to the blender or food processor and blend until the date pieces have become tiny fragments. 3. Break up the banana into smaller pieces and add to the blender with the brown rice flour. 4. Blend until the mixture is thick and smooth, then pour into a measuring jug.

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5. Add a little coconut oil to a frying pan over a medium heat and allow it to melt before pouring 120ml (½ cup) batter into the pan, spreading it out with a knife into an even circle.

6. You want to make a small pancake, so don’t worry if it’s quite thick. Cook on one side for roughly 2 minutes, then carefully flip over with a spatula and cook for 2 minutes on the other side.

easy Chia Pot

7. Repeat with the rest of the mixture, adding extra coconut oil as needed and transferring each pancake to a plate as you make it. Keep the stack of pancakes warm in the oven. The blueberry syrup: 8. Simply add the blueberries and water to a saucepan, bring to the boil and allow to bubble away, pushing the blueberries down gently and bursting them with your wooden spoon, until a syrup forms.

DF GF V+

Sweet Potato & Walnut Brownies V

You’ll need: 2 tbsp organic chia seeds, 1 cup cashew milk (or any milk you prefer) 1. Place ingredients in a jar or bowl to refrigerate overnight or for at least 5 hours. 2. In the morning, give it a good stir and add your favourite toppings.

DF GF V+

You’ll need: 750g sweet potatoes, 100g walnut pieces 50g chopped dried apricots, 125g Planet Organic sprouted brown rice flour, 16 medjool dates, 5 tbsp raw cacao, 4 tbsps of coconut nectar, pinch Himalayan sea salt 1. Peel and chop the sweet potatoes into small chunks. 2. Steam until soft.

9. Stir occasionally to make sure the mixture doesn’t stick to the bottom of the pan.

3. Blend with the dates until you achieve a creamy consistency.

10. Remove the pan from the heat and drizzle the syrup over the pancakes to serve.They’re also amazing served with a dollop of whipped coconut cream.

4. Combine the mixture with the remaining ingredients in a large bowl.

5. Pour the mixture into a 9x9 baking pan, lined with baking paper. 6. Bake at 170°C for about 20 minutes. 7. Allow the brownies to cool completely in the tray before cutting into squares. 47

Banana, Coconut & Peanut Butter muffins GF V+

You’ll need: 1 cup dairy-free milk, ¼ cup olive/coconut oil, 2 tbsp ground flaxseed, 6 tbsp water, 3 bananas, 2 tbsp desiccated coconut, 1½ cups brown rice flour, 3 tbsp pure maple/coconut syrup, 2 tsp baking powder, 1 tsp bicarbonate of soda For the icing: ½ cup peanut butter, 5 medjool dates, pitted, ¼ cup dairy free milk or water

Sprouted Buckwheat, Coconut Yoghurt & Berry Parfait DF GF V+

You’ll need: Planet Organic sprouted buckwheat, Planet Organic coconut almond butter, coconut yogurt, berries, Planet Organic undercover raw chcocolate golden berries 1. Create layers in a jar by first mixing sprouted buckwheat with coconut almond butter. 2. Next you need to add your orgainic berries, we love blueberries and raspberries. 3. Finally, top off your parfait with coconut yoghurt.

1. Preheat the oven to 180°C.

Sprouted Buckwheat & Chia Pancakes With Banana Nice-Cream DF GF V+

2. Start by mixing 2 tbsp of flaxseed with 6 tbsp water in a small bowl, and let it sit for 15 minutes.

You’ll need: 1½ Cups Planet Organic sprouted, buckwheat flour, 1½ cup water or nut/seed milk, 1 tbsp sprouted chia seeds, 1 tbsp ground flax seeds, 1 tsp vanilla extract, 1 tbsp baking powder, coconut oil (for frying) 1. Blend the buckwheat flour with the nut milk or water.

For the topping: Planet Organic raw chocolate hazelnut butter, fresh berries, banana nice-cream For the nice-cream: ¼ cup almond milk, 2 frozen bananas

2. Stir in the chia, flax, baking powder & vanilla extract.

How to make the nice-cream: 1. Blend the frozen bananas with the almond milk.

3. Grease a warm frying pan using the coconut oil.

2. Scoop out and enjoy!

3. Meanwhile combine all other ingredients in a large bowl and mix until smooth.

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4. Add the flax mixture and combine well.

They’re a trillion times better for you than a usual muffin, and don’t take you on an energy roller coaster as refined foods do! They’re high in protein which helps to balance blood sugar levels, and slows down the release of glucose into your blood stream, keeping you energised for longer.

Natural ly Sassy

4. Add enough of the batter mixture to cover the bottom of the pan & flip when ready. 48

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5. Line a muffin tray with 6-8 muffin cases. 6. Pour in the mixture and place in the oven to bake for around 20-30 minutes, until you can insert a sharp knife into the muffin, and it comes our clean! 7. For the icing add all of the ingredients to your blender and blend until smooth. Depending on your blender you may need to add a touch more liquid to help it blend. Dollop on the muffins and enjoy! 49

Gluten-Free French Lemon Tart DF GF V+

Dor ot hy & Stephanie Fig & Bloom Bespoke Nutrition in the Kitchen

You’ll need: 1 tbsp coconut oil, 185g quinoa, cooked, 140g almonds, chopped, 150g dried cherries, chopped 55g goji berries, 2 tbsp brown rice syrup, 125ml water 1. Place the butter in a food processor and process until creamy. 2. Add ¼ cup of the sugar and process until the mixture is light and fluffy, about 20 seconds. Add the vanilla extract. 3. Combine the flours and salt and add to the food processor. Process until the dough comes together around the sides of the bowl. Scrape down the sides of the bowl and process for a few more seconds. 4. With lightly floured hands, press the dough down evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Press around the bottom edge of the tart with your finger to make sure the dough is not too thick.Trim any excess dough at the top of the tart pan with a knife.Then lightly press the dough around the inside of the rim with your thumb so it extends 1/8 inch above the pan. Prick the bottom of the dough all over and chill the dough in the freezer at least 30 minutes.

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6. Bake the partially or fully frozen tart shell until fully baked and golden brown (about 25 minutes). Leave the tart shell on a wire rack to cool. Leave the oven on. 7. Whisk the remaining ½ cup sugar and the lemon juice in a bowl. Gradually whisk in the heavy cream, eggs and the egg yolks. Combine thoroughly. 8. Pour the mixture into a saucepan and cook over a medium heat, whisking constantly for about 4 minutes, until the filling thickens and the whisk leaves a trail.

Summer Berry Mousses DF GF V+

guest recipe

You’ll need: 1x400ml tin of coconut milk, 80g cashews, soaked for two hours prior, 150g raspberries, 300g strawberries, 250-500ml of oat/rice milk

9. Strain the filling into a bowl, then pour it into the baked tart shell and bake for 4 minutes. Cool thoroughly on a rack until it is at room temperature.Then, carefully remove the sides and bottom of the pan and slide the tart onto a decorative plate.

1. Add all of the ingredients to a blender and blend. Starting with 250ml (1 cup) of dairy-free milk and working your way up to 500ml (500ml) if needed by your blender. 2. Pour into jars/glasses/bowls and garnish with some slices strawberries. Keep refrigerated for a few hours to set before serving!

5. Pre-heat oven to 375°F or 190°C.

Natural ly Sassy

Mum’s Mealworm Malt Loaf DF GF WF You’ll need: 250g mixed dried fruit, 100g coconut sugar 225g well stewed black tea, ¼ tsp, ground cinnamon, ¼ tsp, mixed spice, pinch of salt, 1 large free-range egg, beaten, 200g spelt flour or gluten-free flour, 2 tsps baking powder, 50g mealworm flour 1. Put the dried fruit and sugar into a large mixing bowl. Gently pour in the hot tea and mix in thoroughly. Cover and leave for a few hours. (The longer you leave it the plumper the fruit becomes). Overnight gets the best results. 2. To bake, preheat the oven to 160°C/325F/Gas Mark.

3. With a wooden spoon, stir in the spices, salt and beaten egg into the soaked fruit and tea mixture. Sift in the flour and baking powder. 4. Spoon the mixture into a 500g loaf tin (approx. 19.5x12.5x7.5cm) spreading evenly, making sure to line the tin with parchment paper to stop it sticking. 5. Lastly, bake in the oven for 45 minutes to 1 hour.Test that it’s cooked through by inserting a knife in the centre and checking it comes out clean. Allow to cool on a wire rack before slicing. 6. For best results, store the malt loaf wrapped in cling film in the fridge and eat within 3-4 days after making. It’s delicious with a cup of tea and a spread of butter. 51

Snacks...

Energising Matcha & Cacao Bites

Spirulina Cacao Bliss Balls

guest recipe

Goji Berry Quinoa Bars

Eve Kalinik

guest recipe

Nutritional Therapist

DF GF V+

You’ll need: 3tbsp cacao powder, 4tbsp coconut oil, 100g fresh coconut meat (available across all our stores), 3 tbsp maple syrup, 1 tbsp matcha powder, ½ vanilla extract, 1tbsp flaxseeds, dessicated coconut to sprinkle on the balls, at the end

You’ll need: ½ cup cashews, 3 tbsps ground flaxseed, 3 tbsps dark tahini, 2 tbsps organic spirulina (Organic Burst ideally), 4 dates, ¼ cup dessicated coconut, 1 tbsp coconut oil, 3 tbsps raw cacao powder, generous pinch Himalayan salt

1. Combine and mix all the ingredients in a bowl.

1. Place all of the ingredients into a food processor and pulse until well combined and you have a dough like texture.

2. With your hands, roll into balls. 3. Place in the fridge for 1-2 hours.

2. Add a tiny amount of water if you need the mixture to bind a little more.

DF GF V+

You’ll need: 1 tbsp coconut oil, 185g quinoa, cooked, 140g almonds chopped, 150g dried cherries, chopped 55g goji berries, 2 tbsp brown rice syrup, 125ml water

3. Remove from the processor and roll into approx. 1 inch diameter balls. 4. Leave in the refrigerator until set and ready to enjoy.

“

These bars make a wonderful on-the-go snack or quick breakfast - and they’re full of goodness!

Julie Montagu

1. Preheat the oven to 220°C and grease an 8×8×1in (20×20×2.5cm) square bake pan (cake tin) with a light layer of coconut oil. 2. On a separate baking tray, spread the quinoa and almonds and place in a preheated oven for 10 minutes. When the mixture is toasted, remove the tray from the oven and reduce the heat to 180°C. 3. Place the cherries, goji berries, brown rice syrup and water into a food processor and blitz for 1–2 minutes, or until smooth.Transfer to a large mixing bowl and add the toasted almonds and quinoa. Stir well to combine.

4. Spoon the mixture into the bake pan and press down firmly with the back of a spoon. Ensure the mixture covers the bottom of the pan evenly.Then place in a preheated oven and bake for 20 minutes. 5. Once cooked, cut the mixture into bars before placing onto a wire rack to cool. These bars will keep fresh in an airtight container for up to five days.

“

These squares are free from refined sugar, gluten and dairy and are still in their raw state, which makes them a pretty healthy treat. In my opinion, they are even nicer than the gluten and sugar laden treats that leave us feeling tired and bloated.They’re also quick and easy to make!

Kim Venter

guest recipe

Raw Coconut & Macadamia Fudge Squares DF GF

Linseed, Sunffllower Seeds & Almond Mix (LSA Mix)

You’ll need: 1 cup Planet Organic desiccated coconut, 1 ½ cups organic macadamia nuts, 4 tbsps Littleover wildflower set honey, 2 tbsp Meridian organic maple syrup, tbsp biona organic coconut oil, handful pearls of samarkand dried cherries

DF GF V+

1. Blend all of the ingredients (except cherries) together until a very smooth mixture has formed. It should be slightly runny.

You’ll need: 1 cup of linseeds, 2/3 cup of sunflower seeds, 1/3 cup of almonds 1. In small batches blend the ingredients together using a home blender or coffee/spice grinder (a coffee/spice grinder is the best as you want the linseed as finely ground as possible).

2. Mix in a handful of dried cherries. 3. Spread the mixture in a square shaped container. 4. Put in the freezer for a few hours to set. Just a warning – they will melt if left out of the fridge or freezer for too long.They are meant to be enjoyed immediately.

It’s best to grind in small batches so that the blender motor doesn’t overheat or it will damage the oils released by the seeds. Also, small batches mean it will be super fresh for you to use, preserving as much goodness as possible.

5. Cut into squares and serve immediately. 56

Banana Bread DF GF

You’ll need: 25g butter or coconut oil, 3 large ripe bananas, 3 large eggs, 1 tbsp date syrup, 1 tbsp lemon juice, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp bicarbonate of soda, 220g ground almonds, 25g flax seeds + 1 tbsp for decoration, 70g cacao nibs or dark chocolate chips (optional) 1. Grease and line a loaf tin. Pre-heat the oven to 170°C. 2. Melt the butter and allow to cool slightly. Mash the bananas thoroughly. Add the butter, date syrup, cinnamon, vanilla, eggs, bicarbonate of soda and lemon juice. Mix thoroughly and add remaining ingredients.

3. Pour into the loaf tin, sprinkle on remaining flax seeds and bake for 60-70 minutes, until an inserted skewer comes out clean. 4. Check after half an hour and if it has browned then cover with baking parchment for the remaining time. 5. Serve warm or at room temperature. Store your bread covered in the fridge or slice and freeze.

guest recipe

Raw Chia Hemp Bars with Quinoa DF GF V+

Vegan & Dairy Free Easter Eggs DF GF V+

For white chocolate raspberry you’ll need: 2 cups raw cashews, 50g cacao butter, ½ cup cashew butter, 3 tbsp coconut nectar, 2 tbsp coconut cream (solids only), 2 tbsp frozen raspberries, gently crushed For chocolate crunch you’ll need: 50g cacao butter, 35g cacao powder, 20g raw honey or coconut nectar, 1–2 tbsp cacao nibs, 1/8 tsp sea salt

1. Add the cashews to a food processor fitted with S blade. Process the nuts until the butter is smooth – it should take around 15 minutes. At about 2 minutes, the oils will start being released and the mixture will start to “jump”. Keep blending. At around the 5 min mark you will need to start stopping every 30 seconds or so to scrape the sides and bottom. It will come together at around 10 minutes, but keep blending to get silky smooth cashew butter. 2. Melt the cacao butter in a sauce pan over low heat – be careful not to let it start to bubble. 3. In a separate bowl, combine the cashew butter with the coconut cream and coconut syrup and stir until smooth. Slowly pour in the melted cacao, stirring continuously. 4. Scatter the crushed frozen raspberries over the small egg mounds and gently pour the white chocolate mix over the top until the moulds are full. Reserve a small amount to use to stick the halves together once set.

5. Allow to set in the freezer for at least 20 minutes. 6. Now create the chocolate crunch halves. Add all ingredients except the cacao nibs into a small sauce pan over the lowest possible heat. Stir with a metal spoon until all melted together and smooth. 7. Once completely set, remove from the freezer and heat the leftover chocolate again over low heat. Using a brush, paint a small amount of chocolate over the flat side of an egg half, and then stick to the flat side of another egg half. Continue this process until all egg halves are combined and you have a set of whole eggs. Place back in the freezer to set, and then store in a sealed container in the fridge.

You’ll need: 100g dates, pitted, 4 tbsp boiling water, 160 quinoa flaxes, 40g raw hemp seeds, 35g raw chia seeds, 3 tbsp melted coconut oil, 2 tbsp raw cacao powder, 2 tbsp rice syrup, ¼ tsp orange-flower water

“

These deliciously crumbly and tasty bars make a perfect snack if you’re trying to cut down on your grains, as quinoa is actually a seed. Not only will these seed bars super-charge your energy levels, but they’ll aslo make your skin glow, radiating health from the inside out.

Natasha C orret

1. Put the dates and boiling water into a high-speed blender and blend until a smooth paste. If you don’t have a high speed blender, then soak the dates in boiling water first to soften so the paste will be smoother. 2. Put the date paste along with the rest of the ingredients in a bowl and mix together until the quinoa flakes are completely coated. 3. Line a baking sheet with baking parchment, put the quinoa mixture on it and press into a rectangle about 2cm thick. 4. Put into the fridge for 1-2 hours until set, then cut into bars and store in an airtight container in the fridge for 59 up to a week.

Spirulina Coconut Trufffllfles DF GF V+

You’ll need: Medium mixing bowl, chilled plate, ½ cup (112g) coconut butter, at room temperature, 1 cup (80g) unsweetened shredded coconut, 3 tbsp (45ml) maple syrup, 2 tbsp (16g) raw cacao powder, 1 tbsp (8g) spirulina powder, ½ tsp alcohol-free vanilla extract 1. In a medium mixing bowl, combine the coconut butter, shredded coconut, maple syrup or agave, cacao powder, spirulina and vanilla extract. Mix with your hands until thoroughly combined. 2. Scoop 2 tsps at a time into your hands and roll into a tight ball. Place on a chilled plate. Repeat until you have about 16 truffles.Transfer to the refrigerator and chill for 10 minutes before enjoying. NOTE: Store truffles in the refrigerator in an airtight container for up to 2 weeks. Let rest at room temperature for 5 to 10 minutes before serving. Truffles will keep fresh in an airtight container for up to five days. 60

Gluten Free Corn Mufffiins DF GF

Raw Chocolate Cookies DF GF V+

You’ll need: 270g/1½ cups cornmeal or quick polenta, 75g/½ cup brown rice flour, 100g/generous ½ cup sugar, 1 tsp baking powder, ½ tsp fine sea salt, 12fl oz/1½ cups rice or oat milk, 1 large egg, lightly beaten, 4 tbsp sunflower oil

You’ll need: 1 cup hazelnuts, soaked overnight, 1 cup walnuts, soaked overnight, ½ cup cashews, soaked overnight, ½ cup cacao powder, 10 medjool dates, soaked in ½ cup water (keep the water), 3 tbsp maple syrup, 1/3 tsp Himalayan salt

3. Scoop out spoonfuls of mixture onto a teflex sheet in your dehydrator and press them gently into pancakes.

1. Heat the oven to 200°C and grease or line with muffin papers a large 6-muffin tin. In a medium bowl, put the polenta/cornmeal, sugar, baking powder and sea salt and mix well.

1. Pour out the soaking water from the nuts, rinse them and transfer to a food processor with an S blade. Process the nuts to a chunky consistency, resembling rice.

5. Carefully twist each cookie to detatch it from the teflex sheet and transfer them onto a mesh tray.

2. In a small bowl or measuring jug, and the rice/oat milk, egg and sunflower and mix. Add to the dry mix and whisk with a wire whisk until combined. Add into the muffin tin and bake for 20-25 minutes until lightly browned. Eat warm or cold, with or without butter.

2. Add the remaining ingredients, including ½ cup of water which the dates were soaking in, process until well combined.

4. Transfer the full tray to a dehydrator and set it to 115°C for 10 hours.

6. Return to the dehydrator for another 5 hours.

Liquorice Chocolate DF GF

You’ll need: 100g raw cacao butter, 50g raw cacao powder, 2 tsps raw honey, 1 sachet Instant chaga, 1 tsp licorice powder, Additional texture from almonds, goji berries or pumpkin seeds 1. Chop the cacao butter into small pieces and put in a glass bowl over a pan of boiling water to melt on a low heat.

Muesli Cookies

Coconut Date Mufffiins

V You’ll need: 250g butter, softened, 240ml brown rice syrup, 1 egg, 1 tsp vanilla extract, 300g wholemeal spelt or wheat flour, ½ tsp baking powder, 115g porridge gluten free oats, 55g quinoa flakes, 50g millet flakes, 75g sunflower seeds, 30g sesame seeds, 115g raisins, 115g unsulphured dried apricots, finely chopped, 50g chocolate chips (optional)

2. Add the other ingredients and stir until smooth. Add optional ingredients for texture and scoop into an ice cube tray.

1. Preheat the oven to 180°C. Put the butter, brown rice syrup, egg, vanilla extract and 125ml water in a large bowl and beat using an electric mixer or by hand, for 10 minutes until creamy.

3. Place in the freezer for about 20 minutes and store in the fridge for quick and healthy snacking.

2. In a medium bowl, mix together the flour, baking powder, porridge gluten free oats, quinoa flakes, millet

V flakes, sunflower seeds, sesame seeds, raisins, apricots and chocolate chips, if using. Add the dry mixture to the wet mixture and stir with a wooden spoon until blended. 3. Working in batches, drop 20 tspfuls of the mixture onto a baking sheet, spacing them about 2cm apart. Bake for 11 minutes until lightly browned. Remove from the oven and, using a spatula, transfer the cookies to a wire rack and leave to cool. Serve warm or at room temperature. STORAGE: Store in an airtight container at room temperature for up to 5 days. 62

You’ll need: 200g dates, chopped & soaked in 250ml of boiling water, 180g wholemeal spelt flour, 120g coconut flour, 50g Natvia, 1½ tsp ground cinnamon, ¼ tsp salt, 2 tsp bicarbonate soda, 2 eggs, 200g low fat Greek yoghurt, 80ml coconut oil, 1 tbsp, shredded coconut

1. Preheat oven to 190°C and spray a 12 hole muffin tin with oil. 2. Soak dates in water and set aside. 3. Combine flours, Natvia, cinnamon, salt and bicarbonate in a medium sized bowl, mixing well. 4. Blend eggs, yoghurt and oil together and stir through dry ingredients along with dates and soaking water until just combined.

5. Spoon mixture evenly into muffin tin, sprinkle with shredded coconut and bake for 20-25 minutes or until an inserted toothpick comes out clean. 6. Continue this process until all egg halves are combined and you have a set of whole eggs. 7. Place back in the freezer to set and then store in a sealed container in the fridge.

Drinks & Smoothies...

Lunch.. Ready in under 10 mins

PRE WORK-OUT JUICE: FITNESS FUEL DF GF V+

POST WORK-OUT JUICE: THE GREEN RECOVERY DF GF V+

Vanilla Matcha & Avocado Smoothie DF GF V+

Peanut Butter, Banana & Cinnamon Protein Shake

You’ll need: 2 cups beetroots (washed, trimmed and chopped), 2 cups kale, 2 cups spinach, 5 cm (2in) piece fresh root ginger (unpeeled), 2 cups cucumber (chopped)

You’ll need: 3 cups chard, 3 cups cos lettuce, 2 cups Broccoli pieces (florets and stems), 1 cup coconut water, 1 tbsp chia seeds, a pinch of Himalayan salt

You’ll need: 300ml almond milk, ½ avocado, handful of spinach, 1 tsp matcha powder, 1 scoop vanilla protein powder

1. Pop in your juicer and blend - that’s it!

1. Whiz it up in a blender and enjoy!

1. Blend and serve. Delicious!

You’ll need: 1 tbsp utlimate oil blend,1 banana, peeled 150g yogurt (dairy or dairy-free), 250ml almond milk 1 tbsp peanut butter, 1 tbsp chia seeds, soaked for at least 20 minutes, ½ tsp cinnamon, 50g protein powder 1. Place all ingredients into a blender. Blend on high power until smooth and serve.

White Chocolate Matcha Latte GF

You’ll need: 35g white chocolate, 1 cup of almond milk (or any milk of your choice), 1 tsp matcha powder 1. In a sauce pan combine the milk and the chocolate and wait until the chocolate is completly melted. 2. In your cup put a tsp of Matcha, pour in a little bit of the chocolate mixture and mix to form a paste.

Golden Banana Smoothie with Ginger DF GF V+

You’ll need: 1 banana, 300ml almond milk (or any milk of your choice), 1 tbsp Sonnentor turmeric ginger powder, 1 scoop Sun Warrior vanilla protein powder, 1 tbsp chia seed, 1 tbsp sunflower & pumpkin seed 1. Combine all of the ingredients in a blender and blend until you get a smooth consistency.

3. To make the milk frothy, rigourously whisk the milk to form bubbles.Then pour into your cup, stirring in the matcha as you go.

guest recipe

Red Raspberry Chia Fresca DF GF V+

You’ll need: 2 red raspberry tea bags, 1 lemon, 1½ tbps coconut sugar, 1 cup raspberries, 1½ tbsp chia seeds

Beet-O-Tini Mocktail DF GF V+

Creamy Choco-Mint Protein Smoothie WF

DF GF

1. Brew your red raspberry tea. Mason jars are perfect for this. Use 2 teabags for a 500ml mason jar. Let it steep for 5 minutes then remove the bags and let it cool before putting it in the refrigerator to cool further.

Virgin Coconut Margarita DF GF V+

2. Juice 1 lemon or more to taste. 3. Dissolve 2 tbsps of coconut sugar in a bit of water.

You’ll need: 200ml coconut water, 10ml fresh beetroot juice, 10ml freshly squeezed orange juice, a dash of fresh lime juice to taste

You’ll need: 300ml coconut milk, 1 scoop Purition vanilla shake, 1 tbsp raw chocolate powder, 1 frozen banana, 2 springs of mint leaves

You’ll need: 200ml coconut water, 10ml agave syrup, 50ml lime juice, salt for the rim and a pinch for the drink, to taste

1. Put a few cubes of ice into a cocktail shaker, then add all the ingredients.

1. Add all ingredients into your blender and blend! Pour into a glass and drink immediately

1. Prepare the glass by running a bit of fresh cut lime around the rim and dipping it in some salt on a plate to make the salt rim.

2. Shake vigorously for 20 seconds and pour into the glass from a bit of a height so it serves nice and pink and bright!

“

4. Purée 1 cup of fresh raspberries and then pass it through a sieve to remove the seeds.

Red raspberry leaf tea is not just for pregnant ladies*, this fresca is fruity and refreshing. Raspberry leaf is not suitable for early stages of pregnancy.

2. Put a few cubes of ice into a cocktail shaker, then add the lime juice, orange juice, agave and coconut water (and the pinch of salt if you like). Shake vigorously for 20 seconds. 3. Pour into the glass from a bit of a height so it serves nice and frothy.

Fig & Bloom

5. To turn the drink into a sparkly drink, just add sparkling water (which dilutes the tea a bit) or leave it flat if you prefer. 6. Combine the purée, fizzy cold tea, coconut sugar water and lemon juice in the mason jar. 7. Add the chia seeds at the end, close the top of the jar and start shaking immediately as this will stop them from sticking together. Repeat a few times.They will start to gel and then they may sink to the bottom, shake again before drinking! 69

Superfood Frozen Acai Daiquiri DF GF V+

You’ll need: 40g coconut palm sugar, 125ml hot water 250ml light rum, 400g strawberries, hulled and frozen, 125ml lime juice, 1 tbsp acai powder, 2 handfuls of ice, fresh berries, lime wheels or edible flowers, to garnish 1. Dissolve the coconut palm sugar in the hot water to create a syrup. Leave to cool. 2. Put 150ml (¼ pint) of the syrup, along with the other ingredients, except the ice and garnish, into a blender and blend on a high setting until smooth.

Vitality Beetroot & Nectarine Juice DF GF V+

vocado A Ice Juice

DF GF V+

You’ll need: 300g whole raw beetroot, 120g nectarine, stone removed, 100g tomatoes, 2 inch fresh ginger 1. Place all of the ingredients into a juicer and juice away. Serve as is or with a couple of cubes of ice.

Honestly Healt hy

guest recipe

MOJITO GREEN CLEANSER JUICE

V WF

DF GF V+

You’ll need: ¼ iceberg lettuce, 1 lime, ¼ cucumber, ½ avocado, peeled and stoned, 3 ice cubes, 1 tsp wasabi (optional) 1. Juice the lettuce with the lime and cucumber.

3. Serve in a tall class with a slice of cucumber.

DF GF

You’ll need: 175g cucumber, 100g pear, 15g mint, 3 large baby gem leaves, ½ lime juice, 100g courgette

You’ll need: 2 oranges, ¼ of a pineapple, 1 tsp. ginger, 200ml coconut water, 1 tsp. of bee pollen

1. Put all of the ingredients into a juicer and juice together.

1. Peel the oranges and the pineapple.

Honestly Healt hy

2. Transfer to a blender and combine the avocado, wasabi and ice cubes.

The Radiance: Orange, Pineapple & Ginger Juice

guest recipe

The Up-Beet: Beetroot, Carrot & Kale Juice DF GF V+

You’ll need: 2 beets, 6 carrots, 3 kale leaves 1. Juice all of the ingredients together and enjoy!

2. Juice the oranges, the pineapple and the ginger together. 3. Add the coconut water and top up with the bee pollen.

3. Add the ice and blend for a few seconds more. 4. Pour into a chilled martini glasses, garnish and serve immediately

The Kale-A-Colada: Banana, Pineapple & Coconut Juice with Kale

The Cleansing: Carrot With Celery, Apple & Lemon

The Mellow Greens: Apple, Cucumber, Lettuce & Kale Juice

Ultimate Summer Fruit Smoothie GF

DF GF V+

You’ll need: 1 banana, ¼ pineapple, 3 leaves kale, tbsp coconut manna, 300ml coconut water 1. Peel the pineapple.

DF GF V+

You’ll need: 6 carrots, 2 celery sticks, 1 apple, 1 lemon 1. Juice all of the ingredients together and enjoy!

DF GF V+

Cashew Macaccino Macchiato DF GF V+

WF You’ll need: 100ml orange juice, 1 banana, 100g strawberries, 50g blueberries, 2 tsp natural yoghurt, 1 thin slice of cantaloupe, 2 tbsp ultimate oil blend

You’ll need: 2 apples, ½ cucumber, 3 romaine lettuce leaves, 3 kale leaves

1. Simply blend all of the ingredients together, serve and enjoy.

1. Juice all of the ingredients together and enjoy!

2. Juice the pineapple and the kale together.

You’ll need: 8oz. of water, 2 tbsp of Organic Traditions macaccino drink mix, 2-3 tbsp of cashews, 1 tsp of raw coconut oil, 1-2 tsp of yacon syrup or any other natural sweetener Optional: 1⁄8 - ¼ tsp. of cinnamon, a dash of cayenne pepper 1. Place all of the ingredients in a blender. Add ice if you would like to make a cold version. Otherwise, blend and warm contents in a sauce pan to the desired temperature. Serve with a dash of cinnamon and cayenne pepper for those that like a bit of spice.

3. In a blender, pour the juice and add the banana, the coconut manna and the coconut water. 4. Blend until having a smooth mixture.

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