Recipe

Makes 26 Cookies- 150g Butter 1/4 Cup Raw Sugar 1/4 Cup Honey or Mayple Syrup 1/2 Tsp Bi-Carb Soda 1 Cup Rolled Oats 1 Cup Wholemeal Self Raising Flour 1/3 Almond Meal 1/2 Cup Raisins or Sultanas   Method Preheat oven to 170 degrees In a saucepan melt butter, sugar and honey together on a

Makes 3 Portions – 2 Onions Fresh 3 garlic cloves 1 Tsp Cumin 2 Tbsp Olive Oil 1.5 Cups Red Split Lentils Dried 800g Tomato, Canned 1 Tsp Paprika 2 Stalks of Celery 3 Carrot 400g Cannellini Beans, Canned 6 Cup Vegetable Stock (Broth) 1 Tsp Basil, Dried 1 Tsp Chili Flakes Salt and Pepper

Makes 4 Portions – 2 Eggs1/3 Cup Rolled Oats1 Cup Wholemeal Flour1 Tsp Baking Powder1 Cup Milk1 Tbsp of Butter or OilFruit and Honey to serve  Method In a large bowl whisk eggs until combined then add milk Add oats and gradually whisk in flour, mix well ensuring there are no lumps. Add a little

Makes 10 Portions – 1/4 cup Almond Meal 1 cup Pitted Dates 2 tbsp Cacao Powder 1 tbsp Hemp Protein Powder 1 tsp Peppermint Extract 2 tbsp Desiccated Coconut (plus extra for coating) Method Add dates into a blender and mix until they are chopped finely In a large bowl mix all ingredients together and

Makes 4 Serves – 1 red Capsicum 1 small Fennel 400ml Chickpeas 125g Flaked almonds 1 cup Snow peas 1 Handful Snow pea sprouts 1 Orange 2 tbsp Olive oil Salt and pepper ½ tsp Ginger fresh ½ tsp Cumin ½ tsp Paprika ½ tsp Coriander Method Pre heat oven to 180 degrees Thickly slice

Makes 7 Serves – 1200g Pumpkin 2 Onions 3 Garlic Cloves 3 Cups Vegetable Stock (Broth) 1 Tsp Cumin 1 Tsp Nutmeg Table salt, 1 Pinch Black Pepper, 1 Pinch 200g Coconut Cream 2 Tbsp Olive Oil Method 1. Preheat oven to 180 degrees 2. Peel and cut pumpkin into roughly 3cm cubes, coat in