Category: Recipes

• Preheat oven to 160deg
• In a bowl or mixer, beat eggs and then combine in olive oil, maple syrup, baking powder, cinnamon and vanilla
• Add flour and mix through into a nice and smooth batter
• Fold through your apples and banana and mix gently until all the apples/banana are coated with the mixture
• Prepare your cake mold/tin as needed. Ie if you need to grease or use baking paper. I find silicone molds the best. 🙂

  I like to use rectangle tea cake molds, but any shape or size is fine. You may also like to make as one large loaf / cake. The choice is yours 🙂
• Pour mixture into cake molds, making sure the apples are evenly distributed.
• If you want a nice crispy top, sprinkle cakes with raw sugar 🙂
• Depending on the size of your molds/cakes, cook between 40-60 minutes. Check with a skewer.
• Once cooked, remove from the oven and let cool in the mold/tin before removing.
• Delicious eaten warm or cold, with yogurt or a scoop of icecream !

• In a large bowl, grate zucchini first and squeeze out excess liquid
• Grate all other vegetables into the large bowl
• Add grated cheese if using. If using fetta, leave this out for now.
• Finely chop up spinach and herbs and add in also
• Gently stir all the veggies herbs and cheese together to mix them together.
• Add the flour, baking soda, baking powder and salt and pepper to taste. Toss/stir to coat all the veggies. Start with 1 cup and add a bit extra if needed. All the vegetables should be coated so take the time to do this. This is important so you don't get soggy fritters.
• Lightly whisk two eggs and stir through the mixture.
• If you are adding fetta, lightly crumble and stir through gently
• You are now ready to cook! Turn on large fry pan to a medium heat. Add coconut oil to coat the pan and melt. When hot, scoop in spoonfuls of mixture and pop on a lid. Tip: this helps the inside of the fritters to cook. 🙂
• Once looking brown and crispy on one side, flip over the fritters and cook on the other side. I leave the lid of for this.
• Once cooked, scoop them out of the p pan and allow to cool on a wire rack. This helps keep them stay nice and crispy! Just cover with a paper towel if wanting to keep warm while others are cooking.
• For a meal, I like serving with a side of roasted mini tomatoes, lots of avocado, a fried egg or two and a side of sauerkraut. But anything goes! ENJOY !

• Chop the pumpkin into bite size pieces (around 3cm squares is good, you don't want them too small)
• Finely dice/chop up your fresh garlic, ginger, chilli and onion if you haven't already
• Heat a large frypan over medium heat, add coconut oil and once melted, add the chopped onion, garlic, chilli and ginger until slightly golden
• Then add in all the remaining spices and stir through until aromatic.
• Next add the coconut milk, coconut cream, bone broth/stock, pumpkin and chickpeas and bring to boil then turn down to low, cover and simmer up to 30min or until pumpkin is nice and tender
• Take the lid off, add the cashews, peas and spinach (if including) and stir through gently and cook for a further 10-15min – this will help thicken the sauce a little more.
• If you are serving with greens and/or rice now's the time to cook if you haven't already.
• Serve with your greens and/or rice, tp with a dollop of natural yoghurt and coriander. Sit down and enjoy!

• Pre heat large fry pan to medium heat
• Pop in the frypan your broth/stock/water and let it come to boiling
• Chopped up broccoli / cauliflower (or which ever veg you have chosen) and toss into the frypan. Pop a lid on for faster cooking.
• The broth/stock/water so nearly disappear, take lip off if it's not and let evaporate if veggies are nearly cooked.
• Once veggies are cooked and liquid early all evaporated, shift the veggies to one side of the pan and pop in your oil of choice, the crack in your eggs onto of the oil.
• Stir the legs lightly so they start to 'scramble', and then once starting to cook, mixed through and around with the veggies.
• Add your spinach on top of the eggs and veg, and your coconut aminos/soy sauce and stir everything through. You can pop lid back on to quicken the cooking process and wilt the spinach more.
• Once eggs are cooked you are done! Throw it all into a bowl, top with avocado, and optional toppings of choice. A good sprinkle of S&P and sit down and enjoy!

NOTES

• If you ant additional carbs to your meal, you can add in roasted veggies such as pumpkin and/or sweet potato, or some pre cooked rice/quinoa. OR serve on a slice of seed bread or sourdough toast. YUMMO !

• Pre heat oven to ~160deg
• Run the peas under hot water or cook lightly in saucepan to unthaw
• Drain and place in a large mixing bowl and mash / squad lightly with a fork, potato masher – or your hands! 😉
• Crack in the eggs and beat with a fork
• Add the ricotta, spinach, mint, lemon rind and s&p to taste. And mix well
• If you haven't already slice your zucchini longways. Just using the flesh, not the insides.
• Pour the tomato puree and broth/stock in a baking dish. Option to add fresh or dried herbs or extra S&P or taste if you wish.
• Scoop a spoon of your mixture onto the end of a large zucchini slice and then gently roll and place into the baking dish in tomato mixture. Repeat until you have used NEARLY all of the mixture, snuggling them in closely together.
• TIP: Some of the zucchini slices may have broken when slicing or be very skinny, don't waste these. Stack together to make bigger ones. Any you don't / can't use though, pop in the freezer along with the inside of the zucchinis as you can use for a veggie stock later!
• With the remaining mixture, just top up the cannelloni so they are full and nearly over flowing.
• Sprinkle the mozzarella on top and bake for 40-60min or j=until nice and golden brown on top.
• Let rest and cool for a little before serving into shallow bowls. You can east as is, or if you like serve with extra veggies, or a simple salad. ENJOY !

• Wash and cut apples either diced or sliced – your preference. I like to leave the skin on too.
• Pop the apples into a large saucepan and add the water, vanilla and cinnamon.
• Cook over a medium heat for about 15 – 20 minutes – stirring occasionally until the apples have completely softened. Taste them and adjust level of cinnamon etc is needed.

For the crumble

• While the apples are cooking, in a large bowl, add all the crumble ingredients and mix / rub all them together to combine. You want to soften the oats a little and make sure they are fully coasted with sweetness and oil/butter.
• Pre-heat over to ~160deg
• When apples are cooked place into a suitable sized baking dish and place the crumble over the top.
• Bake for around 30-40 minutes, or until the crumble is nice and crispy and golden.
• Carefully remove from the oven and served warm with your choice of Greek yoghurt or ice-cream.