Category: Recipes

• Defrost or cook peas and blanch kale. Squeeze out as much water as you can.
• Place peas and kale in a blender and pulse until roughly chopped. You don't want them completely mush. You could also do my hand if you wanted.
• Put the peas and kale in a large bowl and add ricotta, eggs, lemon zest, good shake of salt and ground pepper. Stir / mix well.
• Add the spices, flour and baking powder. Mix until combined
• If your mixture seems a little running, add some extra flour
• Gently fold in the fresh mint and feta. You want the fetta to stay in chunks.
• Heat oil up in a large frying pan over medium to high heat
• Once hot, scoop up balls of the mixture and pop into the oil. Continue until you have enough in the pan. Cook for 3-4 min each size or until nice and golden.
• If they are cooking too quickly, turn the heat down, as you want to make sure the centre cooks through.
• Once cooked, scoop them out and place on paper towel and continue until you cook all the mixture.
• Serve with a big salad and/or vegetables. They are also great as 'finger food' and served with a sour cream or greek yoghurt dipping sauce. (sour cream / greek yoghurt, chopped mint leaves, lemon zest and salt)

• Prepare soba noodles following packet directions. Refresh under cold running water and drain. Set aside.
• Combine oyster sauce, soy sauce or (coconut aminos), and mirin (or apple cider vinegar) in a small jar, shake to mix and set aside.
• Heat up a fry pan to medium > high heat and lightly toast cashews and sesame seeds. Set aside.
• Heat coconut /olive oil in the same pan and place in garlic to fry off lightly. Toss in your beef (or protein of choice) and cook to nearly all the way through.
• Once your beef / protein in nearly ready, place in your noodles and your sauce and stirfry lightly for 1-2min to coat the beef/protein and noodles.
• Place the remainder of your ingredients (excluding cashews & sesame seeds) in a large bowl, add in the beef and noodles and toss gently together.
• Divide amongst your serving bowls and sprinkle with cashews and sesame seeds. Sit down and enjoy! 🙂

• Line a small square or rectangular tin with baking paper
• Chop up any ingredients that need chopping and combine everything apart from the melted / raw chocolate in a large bowl.
• Add the melted / raw chocolate mixture to the dry ingredients. Stir to combine. Everything should be well coated, and not too much melted chocolate left. Add more dry ingredients if needed. Its the nuts/seeds/marshmallows that make it rocky road! 🙂 (work quickly though as you don't want the chocolate to start to set yet.
• Spoon your mixture goodness into prepared tin and press down lightly. Sprinkle with some extra shredded/flaked coconut.
• Place flat in the fridge or freezer to allow to set 2+hours.
• Remove from the fridge/freezer and stand at room temperature for 5-10 minutes to soften slightly. Use a sharp knife to cut into pieces. The size is up to you! Keep in a lined airtight container in the fridge for up to 2 weeks. Or freezer as long as you like. (not that it will last that long!) 😉 ENJOY !

• This one is simple. Collect all your ingredients, (obviously peel you orange) and throw it all into a high power blender.
• Blitz until well mixed and to a slushie consistency. Adjust coconut water / water and/or ice to your consistency of choice.
• Poor into a big glass – there will be plenty to share! And enjoy

Notes: If you don't use flaxmeal/linseeds and/or chia seeds, you can simply adjust tehe amount of flour/water to a nice pancake consistency

• In a measuring jug or small bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)
• In a medium bowl or a blender of choice, mix together the flour & baking soda
• Whisk the egg, butter, mashed banana and vanilla into the milk mixture (so all wet ingredients are together)
• Add the wet ingredients to the dry ingredients and whisk together until combined. Don't overmix. Adjust wet/dry ingredients as needed. You don't want it too runny though. These are designed to be fluffy pancakes.

Cooking pancakes

• Heat a large frying pan over medium heat.
• Once hot, add a small amount of butter or coconut oil to coat the pan. With a large spoon or small measuring cup, scoop batter into frypan. Gently spread the batter into the size of your pancake of choice. If smaller, you should be able to fit 3 medium sized ones in a large fry pan.
• When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, they are ready to turn over. This takes about 2 minutes. Once flipped, cook for another 1 to 2min or until lightly browned and cooked in the middle.
• When making batches, I like to cover a plate with paper towel and keep them covered / warm while you continue to cook more.
• Then the best part – serve warm with your favorite pancake toppings. ENJOY !

• Preheat your oven to 150℃
• Combine the flour, spice mix, bicarbonate of soda salt in a bowl
• In a blender/food processor/thermo, mix melted butter, milk and maple syrup until well combined.
• Add the wet to the dry ingredients and mix together until dough forms. If the mixture seems a little wet, add a little more flour, or too dry add more milk (it should be like plyadough and not stick to your fingers).
• Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes. (you can't leave this step out)
• If you can't be bothered with shapes, you can simply roll the dough into a long log and cut the log into slices (to form round biscuits).
• To make shapes: Place the dough between two pieces of baking paper and roll to approximately 2-3 mm thick.
• Cut the dough with cookie cutters (playdough cutters work great too!) 😉
• Place on a lined or greased baking tray and bake for 10 minutes or until golden (gluten free may need a bit longer).
• Leave on the tray until completely cooled. They firm as they cool
• Leave as is, or decorate with icing / toppings.
• Store in an airtight container in the fridge or freezer. Or as I did, pop into nice little jars and gift to someone. ENJOY !