Drinks. Mango Smoothie. Avocado Breakfast. Apple, Celery and Carrot Juice. 1 Mango (skin and seed removed) 1 cup of Ice (alkaline water)

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1 Drinks Mango Smoothie Serves: Prep time: minutes 1 Mango (skin and seed removed) 1 cup of Ice (alkaline water) Blend all ingredients Avocado Breakfast Serves: Prep time: minutes 1 Avocado 1 cup Passatta ½ Lemon, juiced Himalayan salt, to taste Blend all ingredients Apple, Celery and Carrot Juice Serves: Prep time: minutes 1 Apple 3 Carrots 4 Celery Sticks Place all ingredients into juicer and pour into glass

2 Beetroot and Carrot Juice Serves: Prep time: minutes (not including refrigeration) 1 Beetroot 3 Carrots ½ Lime, peeled Ice cubes (alkaline water) Place all ingredients into juicer then pour over ice Make sure your carrots and beetroot are refrigerated before juicing. It will ensure a better taste. This drink can be very sweet. Date Shake Serves: 1 Prep time: 2 minutes (not including refrigeration) 2 fresh Dates, pitted 1 cup fresh Coconut Milk Freshly grated Cinnamon to taste Refrigerate coconut milk before use to allow for better taste Use a hand electric blender to mix the ingredients Blend at high speed until the drink turns more into a chocolate colour or until the dates are completely chopped into very small pieces (approximately 2 minutes) Bloody Mary Serves: 1 Prep time: 4-5 minutes 2 Tomatoes, peeled 4 Pale Green Celery sticks ½ Green Chilli Himalayan Salt Fresh Water Ice cubes Cut the tomatoes into wedges and puree the tomatoes with a fork and hand remove the peel Put the tomatoes in a blender along with 3 juiced celery sticks, chilli and salt to taste and blend until smooth

3 Carrot Zinger Serves: 1-2 Prep time: 2 minutes 4 Carrots 1 Cucumber ½ celery stick 1 small piece Garlic Root Juice all and enjoy Almond Milk Serves: 1 Prep time: 24 hours 1 cup fresh Almonds 1 cup Pine Nuts Alkaline water Stevia (to taste) Soak almonds overnight in a bowl of alkaline water. Blend adding small amounts of water at a time. Strain through a cheesecloth. Living Lean Lime Spider Serves: 1 Prep time: 2 minutes 2 Limes 1 tsp Living Lean Alkalising powder Pure Alkaline Water Ice cubes (alkaline water) Place the ice cubes in a glass Muddle the lime for its juice and pour over ice together with the greens Add water to fill the glass Drink up

4 Go Go Green Super Juice Serves: 1 Prep time: 2 minutes 2 Celery sticks ½ Cucumber ½ Apple 1 small piece of Lime, peeled ½ ripe Avocado Ice cubes Place the ice cubes in a glass Juice the celery, apple,lime and cucumber and pour over ice to chill the juice Blend avocado, juice (leave out the ice) until smooth Home- Made Lemonade Serves: 1 Prep time: 5 minutes 2 Apples 5 Lemons, cut into circles 3 cups Fresh Water Ice cubes (alkaline water) Stevia, to taste Pass the apples through a juicer Pour juice into a large jug and add lemons and water Stir well until you can see the lemon particles in the water Adjust with stevia Refrigerate for 1 hour Pour over ice when serving

5 Hot Lemonade Serves: 1 Prep time: 2 minutes Boil some water add fresh lemon slices You may choose the amount of lemon you put in your water Adjust taste with stevia if required Lime Summer Fresh Serves: 1 Prep time: 4 5 minutes Handful Mint leaves 4 Lime wedges Splash of Water Ice cubes (alkaline water) Muddle the wedges into a glass Add mint leaves and muddle again Add ice cubes Add a splash of water and a straw Blueberry Smoothie Serves: 1 Prep time: 2 minutes 1 ½ cups Almond Milk 2 cups Blueberries (frozen) Stevia to taste Ice cubes (alkaline water) Mix all ingredients together and serve.

6 Banana Smoothie Serves: 1 Prep time: 2 minutes 1 ½ cups Soy Milk 1 banana Stevia to taste Ice cubes (alkaline water) Blend all ingredients together and serve Blueberry and Mango Smoothie Serves: 1 Prep time: 2 minutes 1 ½ cups Soy Milk 2 cups Blueberries (frozen) 1 Mango Stevia to taste Ice cubes (alkaline water) Blend all ingredients together and serve Peach and Watermelon Smoothie Serves: 1 Prep time: 2 minutes 1 ½ cups Soy Milk 200 grams Watermelon 1 Peach (seed removed) Ice cubes (alkaline water) Blend all ingredients together and serve

7 Breakfasts Quinoa Crepes with Cinnamon Cream Serves: 6 Prep & Cooking time: 2 hrs 15 minutes 1 cup Quinoa flour 2 eggs (1 egg equals 1 tablespoon ground flax seed simmered in 3 tablespoons of water) 1.5 tbs Olive Oil ½ tsp Himalayan Salt ½ litre of Water 1 tbs Coconut Butter Cream ½ cup Almond Meal 1 tsp cinnamon ¼ tsp Nutmeg (optional) ½ cup Soy Milk ¼ tsp Vanilla Extract Stevia to taste Blend or whisk all ingredients for crepes for 1 minute. Slowly add the water. Mix until texture is smooth. Let it stand for 2 hours, with a cloth over the top of the bowl. Butter up your pan at medium heat with coconut butter and add enough mixture to give you the size crepes you desire. In a blender, add all ingredients to make the cream. Blend until smooth. You may add stevia to taste to sweeten if required.

8 Blueberry, Apple and Ginger Muesli Prep & Cooking time: 3 minutes 1 cup Almond Meal 1 Apple, grated 1 cup Buckwheat Sprouts ½ tsp Cinnamon ½ tsp Nutmeg ¼ cup Blueberries ½ cup Soy Milk or Almond Milk Grated Ginger to taste Combine apple, cinnamon, nutmeg, ginger and buckwheat sprouts in a bowl Incorporate the almond meal Pour milk and top with blueberries Living Lean Muesli Serves: 8 Prep & Cooking time: 3 minutes ½ cup Pumpkin Seeds 3 cups Spelt Oats Handful Goji Berries ½ cup LSA mix 1 cup Raw Almonds ¼ cup walnuts ¼ cup dried organic banana ¼ cup bitter 100% Cocoa chips Measure all ingredients and mix in a container. Serve with hot water, almond milk or soy milk

9 Spelt Oats Serves: 2 Prep & Cooking time: 3-5 minutes ¾ cup Spelt Oats 1 ½ cups hot Water 2 Lemons, juiced For a warm porridge mix all ingredients in a pan and simmer to the consistency desired For cold oats, place flakes in a bowl and pour over almond milk or soy milk Try it mixed in with stevia and a little cinnamon or nutmeg Toast with Almond Spread Serves: 1 Prep & Cooking time: 3 minutes 1 slice Spelt or Quinoa Bread ½ cup Nut Grain from your Almond Milk 1-2 tbs Tahini 1 pinch Himalayan Salt Combine the almond nut and pine nut mix left over from your almond milk, in a bowl with tahini and the salt. Mix until smooth Add a little hot water if the mix isn t as smooth as you would like Spread evenly on toast and top with sliced banana (optional) Fruit Salad Serves: 2 Prep & Cooking time: 3-5 minutes 1 Banana ½ cup Blueberries 1 Kiwi fruit Handful Grapes ½ Mango 1 Peach 2 slices Watermelon 1 Apricot Roughly chop all ingredients, mix and serve

10 Salads & Vegetables Steamed Greens Serves: 2-4 Prep & Cooking time: 7-10 minutes Asparagus Broccoli Bok Choy Chinese Broccoli Kale Green beans Snow peas Brussels Sprouts Zucchini Select any green veggies you can find and steam them lightly Vinaigrette Prep & Cooking time: 2 minutes ¼ cup Flax Seed or Olive Oil 1 tsp fresh Chives 1 fresh Lemon, juiced 1 tbs Apple cider Vinegar 1 fresh Roma Tomato 1 clove Garlic (optional) Himalayan Salt and pepper to taste Blend all and mix with your veggies or salad

11 Broccoli Salad Prep & Cooking time: 5 minutes plus 1 hour chilling time 1 head Broccoli 1 large Red Onion, chopped ½ cup Parsley, chopped 1 cup Celery, diced 2 Spring Onions, chopped 20 grams Pine nuts 1/3 Vinaigrette Cut Broccoli into small pieces Mix ingredients and chill for 1 hour Beetroot, Asparagus, Kale and Pine Nut Salad Serves: 2 Prep & Cooking time: 30 minutes 1 bunch Baby Beetroot 1 bunch Asparagus, trimmed 2 cups Kale leaves Handful Rocket leaves 2 tbs Pines Nuts, toasted Dressing 1 tsp Dijon Mustard 1 tbs Balsamic Vinegar 2 tbs Olive Oil Preheat oven to 200 degrees Celsius Bake beetroot in foil for 25 minutes or until tender Wash under cold running water to remove skin and cut in half Cook asparagus in boiling water for 1-2 minutes, then plunge into cold water For the dressing, place ingredients in a bowl and whisk Arrange rocket and kale on a platter, and top with beetroot and asparagus Sprinkle with pine nuts and spoon over the dressing

12 Greek Salad Prep & Cooking time: 10 minutes plus 1 hour marinate time 1 Cucumber, cubed 1 Red Capsicum 3 Roma Tomatoes, sliced in quarters 1 clove Garlic, minced 10 Black Olives 300 grams Hard Tofu 1 Iceberg Lettuce 1/2 Red Onion, finely chopped 1tsp Lemon juice 1 tsp Oregano ¼ cup Olive Oil Blend the garlic, olive oil, oregano, lemon juice Add the tofu and leave to marinate for at least 1 hour Add the tomatoes, capsicum, cucumbers, olives, onions and stir all ingredients together Tear the lettuce into eatable pieces and place in a bowl Pour the vinaigrette mixture onto the lettuce String Beans, Almonds and Cashew Salad Prep & Cooking time: 10 minutes 2 cups fresh Green Beans, trimmed ¼ cup Almonds, toasted ¼ cup Cashews,toasted 1 clove Garlic, minced 4 thin slices of fresh Ginger 3 tbs Sesame Oil 2 pinch Himalayan Salt 1 tsp Curry Powder 2 tsp Raw Honey ¼ cup Water (for stir frying) Bring a pot of water to a boil and add beans for 3 minutes Remove from pot and immediately plunge into a bowl of cold water. Allow to sit for a minute or two, then drain and set aside In a bowl whisk sesame oil, garlic, ginger, raw honey, curry and salt Mix Green Beans to dressing and stir fry until beans are at desired firmness Add cashews and Almonds and serve

13 Lean Living Coleslaw Serves: 6 Prep & Cooking time: 5 minutes plus 1 hour refrigeration 1 cup Red Cabbage, shredded 2 cups Green Cabbage, shredded 1 Red Onion, shredded 3 Carrots, shredded ¼ cup fresh Parsley, chopped ½ Lemon juiced ¼ cup Olive Oil Himalayan Salt and Pepper to taste Combine cabbage, onion and carrot in a large bowl Blend oil, salt and pepper, lemon juice and parsley Combine all ingredients and refrigerate for 1 hour prior to serving Brazilian Tomato Salad Serves: 2 Prep & Cooking time: 10 minutes 5 Tomatoes, cut in wedges Handful of chives, sliced thin 2 tbs Olive Oil 1 Garlic clove Himalayan Salt, to taste Fresh Basil Place the cut tomatoes and chives in a bowl and pour Himalayan Salt over it. Let the tomatoes sweat for 10 minutes at room temperature Add the oil and the fresh basil before serving

14 Carrot, Cucumber and Mint Salad Prep & Cooking time: 2 minute plus 20 minutes refrigeration 5 large Carrots, grated 1 Cucumber, diced ½ cup Mint leaves, chopped 2 tbs Apple Cider Vinegar 2 tbs Flax Seed Oil or Garlic Mayo Mix and refrigerate for 20 minutes Cucumber Salad Serves: 2 Prep & Cooking time: 3 minutes plus 24 hours chilling time 2 cups Cucumbers, sliced long 2 tbs Parsley, chopped ¼ cup Mint 2 sprigs Lemon Thyme, finely chopped ½ Lemon juice 1 tbs Olive Oil or Flax Seed Oil Combine the cucumbers, parsley, mint, thyme, lemon juice, oil in a small bowl Chill for several hours or overnight. Toss before serving

15 Rainbow Salad Prep & Cooking time: 8 minutes 1 Yellow Capsicum, sliced long 1 Red Capsicum, sliced long 1 Green Capsicum, sliced long 1 cup Red Cabbage, sliced 1 cup Snow Peas queued 1 Carrot, Shredded 6 Baby corn, boiled 8 Yellow Squash, halves ½ Green Chilli (optional) 1 tsp Sesame Seeds 1 Garlic clove, minced Himalayan salt to taste ¼ cup Olive Oil In a wok, steam fry yellow squash, salt and garlic until squash is at desired firmness Add snow peas and corn steam for 3 minutes Put the veggies in a bowl and add the capsicums, carrot, sesame seeds and oil. Mix well with the cabbage and serve on the plate. Add salt to taste Apple, Red Cabbage, Carrot and Sesame Seed Salad Prep & Cooking time: 5 minutes plus 20 minutes refrigeration time ½ Red Cabbage, shredded 1 Green Apple, shredded 3 carrots, sliced ½ cup Almonds Sesame Seeds 2 cups Spinach leaves ½ lemon juice 2 tbs Olive Oil Himalayan salt and Pepper to taste Put all ingredients in a bowl and squeeze the lemon over the salad Let it sit in the refrigerator for 20 minutes Serve and sprinkle with sesame seeds

16 Quinoa, White Bean, Mint and Parsley Salad Prep & Cooking time: 3 minutes plus 24 hours refrigeration time 1 cup Quinoa, cooked 2 cups white Cannellini Beans, cooked 1 cup fresh Mint, chopped 1 cup Celery, chopped Small handful parsley, chopped 1 tsp Sesame Oil ½ Lemon, juice Himalayan Salt to taste Put all ingredients into a small bowl and mix until the oil and the lemon juice is well spread Refrigerate overnight for a better texture and a fresh minty taste Living Lean Tabouli Prep & Cooking time: 5 minutes plus 1 hour refrigeration time ½ cup Quinoa, cooked 2 cups Parsley, chopped 2 large Tomatoes, diced 1 Red Onion, diced 1 Cucumber, peeled and diced 1 Lemon juice 1 tbs Sesame Seeds 1 tbs Mint, chopped 1 tbs Olive Oil Combine and mix well all the ingredients in a bowl and refrigerate for at least 1 hour

17 Quinoa Salad - 6 Prep & Cooking time: 55 minutes 1 cup quinoa 1 ½ cups reduced salt vegetable stock 2 lemons 500g pumpkin, cut into 1 cm cubes ½ cup chickpeas (cooked or tinned) 5 shallots, quartered ¼ cup walnuts 2 cups rocket 100g feta cheese, crumbled ½ cup balsamic vinegar Pre- heat oven to 200 degrees C. Place qiunoa, stock and juice of 1 lemon in a pot. Simmer with lid on for 15 minutes. Set aside. Cut the remaining lemon into wedges. Drizzle 2 tbs olive oil over a large baking tray. Place into oven to warm the oil. Remove tray from oven and place pumpkin, chickpeas, shallots and lemon. Toss well to coat. Return to the oven and cook for minutes until chickpeas are crisp and pumpkin tender. Remove from the oven and allow to cool slightly. Dry roast the walnuts in a hot pan. Add balsamic vinegar to a small pan and heat over medium heat. Allow vinegar to simmer and whisk for 4-5 minutes until reduced by half. Set aside to cool. Combine all ingredients and dress with balsamic vinegar.

18 Beetroot and Fennel Stack Prep & Cooking time: 35 minutes 3 Big Beetroot, 5cm diameter 1 Fennel, finely shredded on a mandolin 1/2 bunch thyme ¼ cup Olive Oil ¼ cup Hazelnut Oil ¼ cup Hazelnuts, crushed 2 tbs Apple Cider Vinegar ¼ cup Spring Onions, chopped 2 tbs Raw Honey Himalayan Salt and Pepper to taste Cut the beet in slices of 5cm x 5cm and 1 cm thick and oven baked at 180 degrees c for 30 minutes Peel the skin off the edges and let the slices cool in the refrigerator Arrange the slices one on top of the other, alternating between the beet and the fennel, stack of 5 Blend the oils, vinegar, spring onions, honey and salt, pepper to taste Last, place the tower in the centre of the plate and pour the vinaigrette Pour the toasted hazelnuts and place a small amount of thyme on top of the tower

19 Soups and Others Living Lean Pumpkin Soup Serves: 6-8 Prep & Cooking time: 20 minutes 2 Butternut Pumpkin 1 Onion, chopped 3-4 cups Water with Himalayan Salt to taste 1 can Coconut Milk 1 tbs Ground Cinnamon 1 tbs Ground Nutmeg Cut pumpkin in half and remove seeds and skin and cut flesh in small pieces Bring water to boil with the salt and add pumpkin, onion, coconut milk, cinnamon and nutmeg When the pumpkin is soft, blend all with an electric mixer Serve in a bowl or cup Roasted Pumpkin Soup Serves: Prep & Cooking time: minutes 2 Butternut Pumpkin 1 Onion, chopped 3-4 cups Vegetable Stock Salt and Pepper to taste Preheat Oven to 180 degrees Celsius Cut pumpkin in half and remove seeds and skin and cut flesh in small pieces Lay pumpkin on a roasting tray with the onion and season. Roast until just coloured. Blend Pumpkin and Onion with warmed vegetable stock until desired consistency is achieved. Serve in a bowl or cup

20 Tomato & Basil Soup Prep & Cooking time: 45 minutes 1 Onion, diced 1 Carrot, diced 2 Celery,diced 1 tsp Himalayan Salt 2 tins Whole Peeled Tomatoes Small handful of Basil 2 cloves garlic 1 tsp Chilli, optional ½ Avocado Sweat the garlic, carrot, celery and onion until translucent Add tomatoes, chilli and salt Gently simmer for 20 minutes Add Basil and blend Top with avocado Pea, Asparagus & Mint Soup Serves: 6-8 Prep & Cooking time: 25 minutes 1.5 cups fresh or frozen peas 2 bunches fresh asparagus, cut into 2 cm pieces Small handful of mint, chopped ½ tsp Himalayan Salt Bring a saucepan of water to the boil. Add salt. Gently boil asparagus until just under cooked. Leaving asparagus in the saucepan add the peas and cook until just tender. Remove from heat and drain, reserving about a cup of the liquid. Blend all ingredients into a thick soup. Add mint and blend again. Use reserved water to loosen mixture to desired consistency. Serve

21 Vegetable Soup - 6 Prep & Cooking time: 30 minutes 1 bunch of Asparagus 2 Onion, diced 3 Carrots, diced 3 sticks of Celery, diced ½ jar marinated Artichokes ½ head of Cauliflower ½ Cabbage 1 cup fresh or frozen Peas 2 cloves Garlic 1 tbs Living Lean Greens 1 jar Passatta 1 tsp Himalayan Salt Sweat garlic, onion, celery, carrot until translucent Add cauliflower, cabbage, artichoke and asparagus and cook for 2 minutes Add greens and stir in passatta and salt Simmer for 20 minutes Add peas and spinach and cook for 2 minutes Blend and serve Cauliflower Soup (Recipe 1) - 6 Prep & Cooking time: 25 minutes 1 Onion, chopped 1 punnet Cherry Tomatoes 6 yellow Squash 1 head Cauliflower 3 clove garlic Olive oil 1 litre non sweetened Soy Milk Preheat oven to 180 degree Celsius Lay all vegetables in a single layer on baking paper and drizzle with olive oil Bake in oven until just starting to colour Place the soy milk into a saucepan and warm (do not boil) Place all vegetables and milk into a blender in batches and blend until smooth Season to taste and serve

22 Coconut, Lemongrass and Lime Soup Serves: Prep & Cooking time: minutes 1 tbsp (30 ml) sesame oil 1 tbsp (30mL) olive oil 1 clove garlic, minced ½ red onion, finely chopped 1 tbsp (30mL) fresh ginger, chopped 1 celery stalk, finely chopped 1½ cups (375mL) vegetable stock 2 cans (14 oz/400ml each) coconut milk 1 small red chilli, minced 1 Small green chilli, minced 1 fresh lemongrass stalk left whole, top cut off and pounded to release aromatics and flavours 1 fresh lemongrass stalk, top cut off and thinly sliced Small handful of Thai basil leaves Juice from 1 lime Himalayan Sea salt and fresh ground pepper ½ cup (125mL) red capsicum, julienned ½ Mung Beans Handful of finely chopped coriander, to garnish Heat up the sesame and olive oil in a large pot and sauté the garlic, onion, ginger and celery until translucent, about 4 to 6 minutes. Add the vegetable broth, coconut milk, chilli s and lemongrass stalks. Allow to simmer over low heat for at least 10 minutes. Add salt and pepper to taste. Add the Thai basil leaves and lime juice and serve garnished with capsicum, mung beans and coriander.

23 Avocado, Coconut & Carrot Soup Serves: 6 Prep & Cooking time: 20 minutes 1 ripe avocado, peeled 1 small clove garlic, chopped 4 medium carrots, peeled and juiced 2 stalks celery, juiced 4 cups (1L) coconut milk 2 tsp (10mL) freshly squeezed lime juice ½ cup (125mL) roasted pine nuts, coarsely chopped 1 tsp (5mL) yellow curry paste Small handful of fresh cilantro leaves, torn Himalyan sea salt and freshly ground black pepper In a blender, combine the avocado, garlic, carrot juice, celery juice, coconut milk, lime juice, curry paste, half of the cilantro leaves, and salt and pepper to taste. Blend until smooth. Serve garnished with pine nuts and the remaining cilantro leaves. Cauliflower Soup (Recipe 2) Prep & Cooking time: 15 minutes 1 White Leek, sliced 1 Cauliflower 1 tsp Flax Seed, grounded 1 Garlic clove, chopped ½ tsp Nutmeg 1 tsp Himalayan Salt 3 cups water Steam- fry the leek with the garlic in boiling water- incorporate leek mixture, cauliflower, flax seed powder, nutmeg and salt. Boil for 5 minutes before blending with an electric mixer

24 Cream of Broccoli Soup Prep & Cooking time: 1 hour 20 minutes 1 Onion, diced 2 cups Broccoli, roughly chopped separating stalks for florets 2 tsp Olive Oil 4 cups of Vegetable Stock 2/3 cup Coconut Cream Dash of Paprika Himalayan Salt, to taste 2 cups Avocado Heat oil in large saucepan and sauté onion and broccoli stalks for 5 minutes Add broccoli florets and stock and simmer for 15 minutes Let soup cool Blend, add coconut cream and blend again Serve warm with a dash of paprika and top with avocado Lentil & Vegetable Soup Prep & Cooking time: 35 minutes 8 Spring Onions or 1 small leek 2 tbs Olive Oil 3 tsp Curry Powder 5 cups Vegetable Stock 1 cup Red Lentils 425 gram can tomatoes 250 grams broccoli, roughly chopped 2 zucchini, sliced Chop spring onion. Heat oil; add spring onion or leek. Add curry powder, stir over medium heat for 5 minutes. Add stock, lentils and undrained tomatoes; bring to boil. Reduce heat to low and simmer, covered, for 15 minutes or until lentils are tender. Stir occasionally to prevent sticking. Add broccoli and zucchini; simmer for another 5 minutes. Serve

25 Pumpkin & Split Pea Soup Prep & Cooking time: 30 minutes 2 Onions, finely diced 2 cloves Garlic, minced 2 tbs Olive Oil 5 cups Vegetable Stock 1 cup Split Peas 1 medium Butternut Pumpkin 1 handful fresh herbs, optional Saute the onion and garlic in oil until translucent. Add remaining ingredients and bring to the boil. Reduce heat and simmer until pumpkin and peas are tender, approx 20 mins. Blend soup and serve with fresh herbs if desired. Cucumber, Avocado & Mint Soup Serves: 6 Prep & Cooking Time: 10 minutes 3 medium peeled cucumbers, coarsely chopped 1 ripe avocado, peeled ¼ cup (60mL) freshly squeezed lime juice 1 small clove garlic, chopped Small handful of fresh mint leaves, torn, leaving some for garnish ½ tsp (2mL) cumin powder Small handful of fresh cilantro leaves, torn ¼ tsp (1mL) freshly ground black pepper ½ tsp (2mL) Himalayan sea salt 1 cup (250mL) coconut milk ½ green chilli, for garnish 1 tsp (5mL) green onion, for garnish Fresh mint leaves, for garnish Combine cucumber, avocado, lime juice, garlic, ¾ of the mint, cumin, cilantro, pepper, and sea salt in blender and puree. Add coconut milk and lightly blend, adjusting salt if needed. Serve chilled in bowls and top with chilli and green onions. Garnish with a sprig of fresh mint.

26 Roasted Capsicum & Sweet Potato Soup Serves: 6 8 Prep & Cook time: 25 minutes 2 large sweet potatoes, peeled and cubed 1 cup (250mL) chopped onions ¼ cup (60mL) grapeseed oil ½ tsp cumin Himalayan Sea salt and freshly ground black pepper 1 cup (250mL) chopped celery 1 cup (250mL) chopped carrots 1 clove garlic, minced 4 large red Capsicum, coarsely chopped 4 to 5 cups (1 to 1.25L) vegetable stock 1/2 cup (250mL) coconut milk ½ cup coconut cream Large handful of fresh basil, thinly sliced Preheat oven to 190 C. Place the sweet potatoes and the onions on a baking sheet. Drizzle with a little of the grapeseed oil and sprinkle over cumin. Season with salt and pepper to taste. Toss to coat. Roast for 20 minutes or until golden. Set aside. Heat the remaining grapeseed oil in a stockpot over medium- high heat. Add the celery, carrots, garlic, and salt to taste. Stir in the capsicum and sweet potato into mixture and cook on medium for 10 minutes. Add the vegetable stock and coconut milk and cream. Season with salt and pepper. Increase heat to high and bring to a boil. As soon as it starts boiling, reduce heat to a simmer. Simmer soup, uncovered, for 15 to 20 minutes. Remove from heat. Using a blender, puree the soup to the desired consistency. Adjust seasoning. Stir in most of the basil, reserving a few leaves for garnish. Serve garnished with the remaining basil leaves.

27 Potato and Leek Soup Prep & Cooking time: 30 minutes 2 leeks, finely chopped 2 large onions finely chopped or 4 small onions 2 teaspoons olive oil 2 minced garlic cloves 4 potatoes 4 cups reduced salt vegetable stock 2 cups water Halve leeks lengthways and wash them under cold water then thinly slice before finely chopping onions. Using a large soup/ stock pot add the olive oil the leek and onion then cook, stirring often, for 5 minutes. Add the minced garlic and cook another 1 minute. Add all remaining ingredients and boil until the potato is tender. Use a stick blender or food processor to puree the soup. Tomato Soup Prep & Cooking time: 60 minutes 12 tomatoes 4 large cloves of garlic 1 large onion (cut into quarters) 500 ml of salt reduced vegetable stock Salt & pepper 1/4 cup olive oil 10 fresh basil leaves 1/4 teaspoon stevia Place the Tomatoes in a large oven, and sprinkle on a couple of good pinches each of salt and ground black pepper. Bake in a moderate oven for about half an hour. Add vegetable stock, stevia and basil leaves and bake for a further 20 minutes. Blend and serve.

28 Curried Lentil and Pumpkin Soup Serves: 6-8 Prep & Cooking time: 30 minutes 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 teaspoons Madras curry powder 1 1/2 cups dried red lentils 1.75kg butternut pumpkin, peeled, seeds removed, and chopped 5 cups vegetable stock Heat oil in a large heavy- based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds. Add lentils, pumpkin, and stock. Stir until well- combined. Bring to the boil. Reduce heat to medium- low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender. Serve immediately, topped with a dollop of natural yoghurt if desired.

29 Slow Roasted Vegetable Soup Serves: 6 Prep & Cooking time: 2 hours 20 minutes 1 large red onion, peeled 200g carrot, peeled 200g sweet potatoes, peeled 200g butternut pumpkin, peeled and seeded 200g red capsicum, deseeded 200g tomatoes 3 cloves garlic 1-2 tablespoon olive oil 2 sprigs Rosemary 1 1/2 litres Vegetable stock Fresh ground black pepper Preheat the oven to 150 C. Chop the peeled and deseeded butternut pumpkin, sweet potato, capsicum, onion and carrot into nice big chunky pieces - 2inch diameter will be fine. Cut the tomatoes into similar sized chunks, and remove the seedy- jelly bit. Toss the vegetables with the olive oil until they're nicely coated and add the rosemary. Place in the oven for about 1 1/2-2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour. Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock. If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is! Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.

30 Snacks Kale and Beetroot Chips Prep & Cooking time: 15 minutes Bunch of Kale (spine removed), roughly chopped 2 x large Beetroots, skin removed and thinly sliced 2 tsp Olive Oil Himalayan Salt to taste Pre heat oven to 200 degrees Wash and dry the Kale Lay flat on an oven tray Drizzle with Olive Oil and season with Salt Bake in the oven until crisp and crunchy Chilli Chickpea Dip Serves: 6-8 Prep & Cooking time: 3 minutes 1 cup Chick Peas, cooked ½ Lemon juice 1 clove Garlic ½ green Chilli 1 tbs Olive Oil ¼ tsp Paprika Himalayan Salt to taste Blend all ingredients until smooth Enjoy with raw carrots, celery, cucumbers and broccoli florets

31 Creamy Guacamole Serves: 6-8 Prep & Cooking time: 3 minutes 1 Spring Onion 1 tbs fresh Parsley, chopped 1 Garlic cloves, minced 300 grams Cannellini Beans, cooked ½ fresh Lemon juice 1 tbs Apple Cider Vinegar ½ tsp Celery Salt 1 large ripe Avocado, pitted and peeled Himalayan Salt and Chilli Powder to taste Blend all ingredients until texture is smooth Bruschetta Serves: 6 Prep & Cooking time: 10 minutes 6 slices Spelt or Quinoa bread 2 tbs Olive Oil 2 cloves of Garlic, peeled and halved 8 Roma Tomatoes 1 Red Onion, finely chopped 1 bunch Chives, finely chopped 2 tbs fresh Basil leaves, chopped 1 tbs Olive Oil for drizzling 1 Red Chilli (optional) Himalayan Salt and Pepper to taste Place the slices of bread on a grill plate and brush both sides with olive oil Grill until browned and then turn them over, apply more olive oil and brown this side Take the bread out of the grill and rub one side with garlic cloves Cut and deseed the tomatoes, combine with onion, basil, chives, chilli, olive oil and chopped garlic cloves Drizzle olive oil and season to taste

32 Bean and Rosemary Dip Prep & Cooking time: 25 minutes plus overnight soaking 1 cup cannellini beans 1 cup good quality vegetable stock 2 cloves garlic 1 tbsp rosemary leaves, finely chopped Handful Parsley, chopped Juice 1 small lemon Put the beans in a large bowl, cover with water and soak for several hours or until soft. Drain and rinse under cold water. Put the beans in a saucepan and cover with water. Cover and bring to a boil, reduce heat and simmer for 1 hour. When ready, they should be tender but still hold their shape. Process the beans and any remaining liquid in a food processor. Heat ¼ cup of the stock in a saucepan, add the garlic and rosemary and cook for 2 minutes. Add the bean puree and mix well. Add remaining stock, if needed, and cook for 10 minutes until the mixture is smooth and thick. Remove from heat and allow cooling. Add the lemon juice, and season with salt and fresh pepper to taste. Mix well. Spoon the bean dip into a serving bowl, garnish with rosemary and serve with celery sticks and carrots.

33 Mains Roasted Sweet Potato, Zucchini & Goats Cheese Burgers - 6 Prep & Cooking time: 20 minutes plus 20 minutes cooling time 500 grams sweet potato, peeled and cut into 2 cm dice 3 tsp ground cumin 3 tbs Macadamia oil 2 medium zucchini, grated 80 grams rolled oats, plus 50 gram extra for crust 100 gram Goats Cheese (optional) 40 grams pine nuts, lightly toasted 2 tbs chives, finely chopped Handful parsley, chopped 4 spelt hamburger buns Lettuce, chopped Tomato, sliced Chilli or satay sauce Pre- heat oven to 200 degrees and line a large baking tray with non- stick baking paper. Place the sweet potato in a plastic bag and add 2 tbs of the macadamia oil and cumin. Shake to coat, then pour out onto baking tray and season. Bake for 25 minutes or until golden. Transfer to a large bowl and mash. Allow to cool. Squeeze the moisture from the zucchini and add to the sweet potato along with the rolled oats, goats cheese, pine nuts and herbs. Season with salt and pepper. With clean hands mix all ingredients and divide into 4 6 patties. Place the extra oats onto a plate and press each pattie onto the oats to cover on all sides. Heat the extra oil in a large non stick fry pan. Cook over a medium heat for 3 minutes each side. Toast the hamburger buns and top with lettuce and tomato and your favourite chilli or satay sauce.

34 Cashew and Ginger Stir Fry Prep & Cooking time: 30 minutes 1 1/3 cups slivered Cashews 5cm piece fresh Ginger, thinly sliced 2 Garlic cloves 1can drained rinsed Water Chestnuts 1 bunch Spring Onion, finely chopped 1 Red Capsicum, sliced long 1 cup Zucchini, cubed 1 cup Broccoli florets 1 pack Smoked Tofu, cubed 1 cup tailed Snow Peas 1 tsp Olive Oil 1 tsp Sesame Oil 1 ¼ cup water + 1 tsp Himalayan Salt 1 tsp fresh Basil, chopped 1 tsp fresh Coriander, chopped Handful Mung Beans,garnish 1 Green Chilli, garnish Toast the cashewss in the oven 180 degrees Celsius for 10 minutes until golden In the wok gently heat up a little water and add the garlic and the ginger and leave for 1 minute Add the vegetables, first with the broccoli as it is the toughest to cook When the veggies are beginning to soften add the chestnuts and the tofu Add the salty water and the herbs, bring to boil and simmer for 5 minutes Bring the whole wok content into a bowl and add the oil and toss Add cashews and serve on a plate topped with mung beans and sliced chilli

35 Asian Vegetable Stir Fry Prep & Cooking time: 30 minutes Small handful of Almonds 5cm piece fresh Ginger, thinly sliced 2 Garlic cloves 1can drained rinsed Water Chestnuts 1 bunch Spring Onion, finely chopped 1 Red Capsicum, sliced long 1 cup Zucchini, cubed 1 cup Broccoli florets 1 cup Bok Choy 1 cup cauliflower 1 cup tailed Snow Peas 1 tsp Olive Oil 1 tsp Sesame Oil 1 ¼ cup water + 1 tsp Himalayan Salt 1 tsp fresh Basil, chopped 1 tsp fresh Coriander, chopped In the wok gently heat up a little water and add the garlic and the ginger and leave for 1 minute Add the vegetables, first with the cauliflower as it is the toughest to cook then the broccoli When the veggies are beginning to soften add the chestnuts Add the salty water and the herbs, bring to boil and simmer for 5 minutes Bring the whole wok content into a bowl and add the oil and toss Add almonds and serving on a plate

36 Asparagus and Zucchini Crepes with Hollandaise Sauce Prep & Cooking time: 25 minutes 2 bunches Asparagus 1 Zucchini, diced ¾ cup Soft Tofu 2 tbs Lemon juice 1 tbs Olive Oil ½ tsp Himalayan Salt Pinch Turmeric Pinch Paprika Pinch Cayenne Pepper See buckwheat pancakes recipe Break foot off the asparagus and stir fry with the zucchini. Add salt to the pan and cook until asparagus is vivid green and a touch soft. Drain Open crepes onto a plate and lay asparagus and zucchini onto it and roll Blend all other ingredients together and pour over pancakes Char Grilled Calamari Serves: 2 Prep & Cooking time: 10 minutes 2 Calamari Garlic mayo to taste 4 cups Rocket leaves 2 tbs Balsamic Vinegar 2 tbs Flax Seed Oil 3 tbs Lemon Grass ½ Lemon, juice 2 Garlic cloves, minced, Small pinch paprika 30 grams pine nuts, toasted Himalayan Salt 1 cup Spelt Bread Crumbs 3 tbs Olive Oil Slice your calamari and dip it in a mix of bread crumbs, paprika, garlic and lemon grass Put your olive oil in a pan and heat up gently. Fry the calamari for 3 minutes and add ¼ cup water, cover and simmer until calamari are tender In a bowl mix rocket flax oil, pine nuts, lemon juice and vinegar, add salt to taste Mix calamari into the bowl and add rest of the crumbs to

37 Scallop and Chilli Prawn Salad Serves: 2 Prep & Cooking time: 10 minutes ½ Red Onion, chopped 1 Avocado, pitted cubed 1 Red Chilli, chopped 1 Green Chilli, chopped 1 tsp Coconut Oil 1 pinch Himalayan Salt 2 cups Baby Spinach leaves 250 grams cooked Prawns 250 gram cooked scallop Put avocado, chilli and red onion together with the spinach and toss until the avocado creams the leaves Add the Coconut oil, scallops and prawn s in the salad and mix Napolitano Pasta Prep & Cooking time: 25 minutes 1 cup Spelt Pasta 2 Spring Onion, chopped ½ cup fresh Basil leaves, chopped ½ cup parsley, chopped ¼ cup Olive Oil 1 pinch Himalayan Salt 2 Garlic Clove, minced 8 Roma Tomatoes, cubed 1 Red Chilli, finely sliced (optional) Fry spring onion and garlic until soft Mix in a bowl with olive oil and cubed tomatoes add salt to taste Cook your pasta al dente and drain In a bigger bowl incorporate your pasta, the tomato mix and the fresh herbs and chilli Enjoy cold or warm

38 John Dory Kebabs Prep & Cooking time: 30 minutes 1 Fillet John Dory 1 tsp fresh Coriander 1 clove Garlic 2 sticks Celery, finely chopped 1 pinch Chilli Powder 1 tsp Turmeric 1 tsp Curry Powder 1 pinch Himalayan Salt 3 large Green Chilli, finely diced Salsa 5 Tomatoes, diced 1 Onion, chopped 1 Avocado, chopped 1 pinch Himalayan Salt BBQ fish on flat plate. When the fish is cooked bring all the ingredients into a bowl and mash together until it is like dough Roll into small sausages approximately 4 cm long and place a skewer in the centre. Bake in the oven for 20 minutes at 180 degrees Celsius Mix the salsa. Top cooked Kebabs with fresh salsa.

39 Vegetable Green Curry Prep & Cooking time: 12 minutes 1 Onion, chopped 1 Broccoli head, in florets ½ Cauliflower, in florets ½ cup Coconut Milk ¼ cup fresh Coriander leaves 2cm radius Ginger piece 10cm Lemon Grass stick 1 Green Chilli, minced 1 Lime, juiced 1 Bok Choy ½ tsp Green Curry Paste In a wok stir fry the spring onion, broccoli, cauliflower, ginger, lemon grass and chilli in ¼ cup water After 4 minutes squeeze lime juice and stir into ingredients Pour the coconut milk and add the green curry paste and the coriander leaves Simmer and cover for 5 minutes Delicious over steamed quinoa Sesame Tuna Steak with Bok Choy and Asparagus Prep & Cooking time: 6 minutes 2 head Bok Choy 1 bunch Asparagus 1 Garlic clove, minced ½ tsp Ginger 1 tsp Olive Oil ¼ tsp Himalayan Salt Sesame Seed, toasted 1 tsp Sesame Oil 1 small Tuna Steak Filet Steam asparagus and bok Choy, drain and mix in a bowl with olive oil, garlic, ginger and salt In a shallow bowl spread the sesame seeds Coat the tuna pieces in sesame oil and bathe the pieces in sesame seeds Make sure the pan is hot. Lay the tuna slices onto the pan for 30 seconds and flip over for 30 seconds. Your tuna is ready! Serve with Bok Choy and Aspargus

40 Quiche Prep & Cooking time: 50 minutes Pastry: 1/3 cup Almond Meal ½ cup Buckwheat Flour 2 tsp Water 1 tbs Olive Oil 2 tbs Tahini 1 tsp Himalayan Salt 1 tsp Chilli Powder Filling: 1 Onion, sliced 1 tsp Garlic, crushed 2 cups floret Broccoli, steamed 1 tsp Dijon Mustard ½ cup Parsley ½ tsp Ground Chilli 1 tsp Himalayan Salt 150 grams firm Tofu 150 grams white Cannellini Beans Mix pastry ingredient together until the mix becomes doughy Lay in an aluminium foil pie crust plate In a bowl, blend garlic, mustard, chilli, tofu, beans, parsley and salt Stir in the broccoli and the onions Pour mix into the pie shell Bake in the oven minutes at 180 degrees Celsius

41 Smoked Trout and Tofu Laksa Prep & Cooking time: 15 minutes 1 Smoked Trout, cooked and flaked 2 Bok Choy 300 grams Smoked Firm Tofu 2 cups Bean Shoots 1 cup Snow peas, tailed ½ Red Chilli 1 can Coconut Milk 1 tsp Himalayan Salt 1 tsp Turmeric 2 tsp fresh Coriander 2 tsp Lemon Grass 4 cups Water 1 Onion, sliced long 1 Garlic clove, chopped 1 small piece Ginger ½ tsp Green Curry Paste In a pan steam- fry red chilli, coriander, lemon grass, onion, garlic and ginger Lightly grill tofu onto the pan with the mixture In a small pot add the coconut milk, water, bok choy and snow peas. Bring to boil Add the herbal mix and the tofu to the laksa broth and let it simmer for 4 minutes Add the trout and bean shoot only seconds before serving to ensure they keep nice and crunchy

42 Sweet Potato, Carrot and Avocado Terrine - 6 Prep & Cooking time: 1 hour 30 minutes Sweet Potato and Carrot Layer: 1 ½ cup chopped Carrots 1 sweet potato 1 1/3 Almond Meal 1 tsp chopped fresh Mint 1 tbs chopped Chives 1 tbs parsley ¼ cup pine nuts Salt and Pepper to taste ¼ tsp Agar Agar Avocado Layer: 1 large avocado 1 cup Almond Meal 2 tsp Lime juice Himalayan Salt to taste ¼ tsp chilli Powder Steam the sweet potato and carrots until tender bright orange, 2 minutes. Drain and cool Make sure agar agar is dissolved in ¼ cup boiling water and cool Place the sweet potato, carrots, the agar agar mix, the mint, parsley, pine nuts, almond meal, the basil and chives, in the blender until smooth like a puree Layer half of the mix in the bottom of a loaf tin and keep the second half for later Place the avocado, almond meal, lime juice, chilli and salt in the blender until it turns into a smooth mixture Place on top of the sweet potato and carrot layer. Repeat for a second layer. Refrigerate for at least 1 hour Turn the terrine onto a plate

43 Garlic Mayo Prep & Cooking time: 3 minutes 2-3 Garlic cloves 150 grams Silken Tofu 150 grams Cannellini Beans ¾ cup Olive oil 1/2 Lemon, juiced Himalayan Salt and Pepper to taste Crush the garlic cloves and blend with beans and tofu until smooth Gradually add the oil into the beans and tofu at maximum speed until the ingredients are well incorporated and the texture is light and fluffy. You can also manually beat the oil into the beans and tofu mixture until the mayo is smooth Season to taste Spelt Pasta with Lentil Sauce Prep & Cooking time: 30 minutes 1 packet Spelt Pasta, cooked 2 Onions, chopped 2 Garlic clove, chopped 2 tbs Olive Oil 1 cup Red Lentils 3 cups Vegetable Stock 1 cup Passatta Small bunch Basil, roughly chopped Sweat onion and garlic in oil until translucent Add lentils and bring to the boil. Reduce the heat to low, cover the pan and simmer for 15 minutes or until the lentils are tender, stirring occasionally Add passatta and basil and stir over low heat until combined. DO NOT boil. Add pasta and stir well

44 Rice Paper Rolls Prep & Cooking time: 30 minutes Iceberg Lettuce, thinly sliced Carrots, sliced long and thin Cucumbers, sliced long and thin Red Capsicum, sliced long and thin Red Chilli, sliced long and thin Mung Beans Coriander leaves Rice Paper Rolls Dipping Sauce: 1/3 cup Raw Almond spread 2 tbs Tahini 1 tbs Sesame Oil Bathe the rice paper in a plate filled with hot water until the paper softens and turns transparent Pull out of the water and lay in a wet plate Layer the coriander leaves, the carrots, cucumbers, capsicum, Mung Beans, chilli with the desired quantity and fill with iceberg lettuce Close sides onto content and roll the rice paper tight onto the vegetables. Refrigerate for at least 20 minutes to allow the paper to become firm again Blend almond spread, tahini and sesame oil and use to dip your rice paper rolls Stuffed Avocado Slice Serves: 2 Prep & Cooking time: 5 minutes ¼ cup Pine Nuts 8 cherry tomatoes, halved 1 Avocado ½ Lemon for juice 1 teaspoon Flaxseed Oil ¼ cup Parsley, finely chopped 1 Celery stick, diced 1 Garlic clove Celtic Salt and Pepper to taste Slice the avocado in half In a bowl combine the parsley, tomatoes, celery, garlic, oil, salt and pepper and mix until all ingredients are well incorporated together With a spoon, place mixture into avocado and squeeze lemon juice over it

45 Quinoa Bake - 6 Prep & Cooking time: 1 hour 10 minutes 1 Quinoa packet mix 1 Onion, diced 1 clove Garlic 1 Zuchini, chopped 1 Carrot, chopped ½ Cauliflower, head cut into florets Himalayan Salt 2 tsp Mixed Herbs Small handful of Parmesan Cheese Tomato Relish Pre- heat oven to 180 degrees celcius. Cook quinoa according to the packet instructions. Drain and rinse. Saute onion then add garlic, zucchini, celery, carrot and cauliflower. Cook for 3 5 minutes and season with the salt and herbs. Combine quinoa and vegetables and place into a loaf pan and sprinkle with parmesan cheese. Bake for minutes until golden. Serve with tomato relish.

46 Mediterranean Melt Serves: 1 Prep & Cooking time: 35 minutes 1 slice of Spelt Bread ¼ Avocado 4 slices tomato 10 g Spanish Onion 4 x 5mm thick slices eggplant ¼ red capsicum 15-20g Cheese sliced thinly Handful of Baby rocket Olive Oil spray Himalayan salt Pepper Place the eggplant on an oven tray with baking paper. Spray with olive oil & sprinkle with salt & pepper. Cut the ¼ capsicum in half & also place on the baking tray with skin facing up. Place in the oven for approximately 20minutes, or until the eggplant starts to go brown. Remove the capsicum & place into a plastic bag to sweat. Once the capsicum is cooled remove the skin & discard leaving the flesh. (Note this step can be carried out a day or two before & refrigerated) Toast the bread, spread with avocado & then top with tomato slices. On a separate plate place the eggplant on the bottom, layer with capsicum, onion & then cheese. Place in the microwave for 30seconds or until the cheese melts. Then using a knife carefully lift on top of the toast with tomato & then place the rocket on top.

47 Pumpkin and Sweet PotatoPie w/ Almond Crust - 6 Prep & Cooking time: 30 minutes Almond Crust 2 cups - Almonds (preferably soaked & dehydrated) 1/3 - ½cup - Majhool Dates (remove pits first!) Pumpkin Pie Filling 1 cup - shredded pumpkin or (no need to peel) 1 cup shredded sweet potato 1 cup Dates (remove pits first) ½ cup - Almonds (soaked at least 8 hours, then peeled 2 teaspoons - cinnamon 1 teaspoon - ginger ½ teaspoon - ground cloves ½ teaspoon - nutmeg ½ cup - alkaline water Mix all ingredients in Food Processor. Add a little water if necessary to mix. Form into Crust in a pie plate. Mix shredded pumpkin and sweet potato and water in Food Processor for several minutes. Add other ingredients and mix for several more minutes or until well- mixed. Spoon into Almond Pie Crust. Best if chilled several hours before serving.

48 Tofu Red Curry Prep & Cooking time: 12 minutes 250g Hard Tofu 1-3 tsp red curry paste (add more for a spicier taste) 1 medium onion sliced 1 can coconut cream or milk 250ml vegetable stock (to add extra sauce) 3 cups mixed vegetables (capsicum, bamboo shoots, pumpkin, zucchini, peas, beans etc) coriander, chopped lime juice In a wok, heat the curry pasts until fragrant (approx 1-2 mins) Add the onion and bamboo shoots, stir- fry for 1 min. Add coconut cream/milk, tofu and vegies. Mix, add vegetable stock if you would like more sauce in the meal. Reduce heat and stir for 4-5 mins until vegetables are tender. Add the chopped coriander and squeeze of lime to taste. Serve hot with qunioa

49 Quinoa Puttanesca Prep & Cooking time: 30 minutes 250g quinoa, cooked (any style) 1 tbs olive oil 2 garlic cloves, finely diced 2 red chillis, finely diced (remove seeds to reduce chilli hit) 2 tbs capers, rinsed 10 black olives, sliced in half lengthways 2 ripe tomatoes, diced 1 cup passatta (can use one can diced tomatoes instead of tomatoes and passatta) 1 bunch asparagus OR beans, diced half bunch spinach, roughly chopped 10 basil leaves, torn Heat saucepan, med- high heat. Add olive oil, garlic and chillis. Cook until fragrant, don't let garlic burn. Add olives and capers. Heat through for approx 1 min. Add diced tomatoes, heat 1 min. Add passatta, stir through and reduce heat to a simmer. Add beans/asparagus, spinach and basil. Stir through, allow to heat.. Stir through quinoa and serve hot Spelt pasta can be substituted for quinoa

50 Desserts Custard and Berries and Bananas Prep & Cooking time: 35 minutes 4 Fresh Majhool Dates, pitted finely chopped ¼ cup Alkaline Water 1 tbs LSA mix 2 ½ cups Soy Milk or Almond Milk ½ tsp Vanilla Extract Stevia, to taste ¼ cup blueberries 1 banana, sliced Bring water to a boil and add the dates and turn off the heat. Let it rest for 10 minutes In the same pot, add the milk the LSA mix and vanilla. Adjust with stevia to taste Bring the mixed ingredients to boil and simmer for 5 minutes Let the mixture cool and pour into dessert cups Serve with fresh berries and bananas. Chocolate Mousse Prep & Cooking time: 30 minutes 300 grams pack Silken Tofu 2 tsp Natural Cocoa, unsweetened Stevia to taste Cocoa Chips Mix tofu and cocoa in a blender Taste and sweeten with stevia (or natural honey) Refrigerate until serving time then sprinkle cocoa chips on top Add more stevia or honey to taste, remembering that honey is acidic

51 Lime and Coconut tart Prep & Cooking time: 35 minutes plus 2 hours refrigeration Pastry: 1/3 cup Almond Meal 2/3 cup Quinoa Flour 1/2 tsp Cinnamon 1 pinch Ground Clove ¼ tsp Nutmeg 5 tsp Alkaline Water 3 tbs Olive Oil 2 tbs Tahini Filling: 1 can Coconut Milk ½ cup Coconut, shredded ½ cup LSA mix 3 Lime juice 2 Majhool Dates, minced Place all pastry ingredients in a food processor until the mix forms crumbs Press the crumbs into the base of a 20cm spring form tin Bake in preheated oven 200 degrees Celsius for 15 minutes or until lightly browned Place filling ingredients in a food processor and mix Pour mixture into a pan and bring to boil at low heat Boil for 3 minutes, simmer for 5 minutes Pour over crust and refrigerate for 2 hours

52 Coconut or Nut Ice Cream Prep & Cooking time: 60 minutes 3 tbs LSA mix 2 cups Soy Milk ½ cups Dates, chopped 1 tsp Vanilla extract ¾ cup Pine Nuts 1 cup Coconut Milk ¼ cup Pecan Nuts ¼ cup Walnuts Coconut Ice cream: In a saucepan combine the LSA Mix with the soya milk, dates and the vanilla extract, mix well Bring to boil, stirring constantly and simmer for 2 minutes Cover with a lid and allow to cool Place mixture in ice cube trays and freeze Nutty Ice Cream: Place the nuts in a food processor until fine Add 1/3 cup coconut milk and process again Place mixture in ice cube trays and freeze Combine the two ice cream cubes and the remaining coconut milk and blend until desired texture Banana, Raspberry and Vanilla Muffin Prep & Cooking time: 35 minutes 5 cups White Beans, cooked ½ cup Raw Honey or Stevia ½ cup Almond Meal 1/4 cup Buckwheat Flour ¼ cup Quinoa Flour ½ cup Raspberries 1 banana, mashed 2 tsp Vanilla Essence Blend beans until smooth then add the honey and blend again. Add dry ingredients and banana and mix well Lastly add the raspberries Place in the pre- heated oven (180 degrees) for 25 minutes or until cooked.