Chia Parfait with Almond & Pomegranate

Serves 4 


1 1/2 cups of coconut milk
1/4 cups chia seeds
1 tbsp maple syrup
1 tsp vanilla
pinch of himalayan pink salt
1 pomegranate (seeds only)
Pulp from 4 passionfruit 
1/4 cup slivered almonds


Remove and spoon some into 4 glasses then divide almonds on top, then some pomegranate seeds.

Dollop the remainder of chia mix in glasses then the rest of the pomegranate seeds and passionfruit.

Serve immediately.

Chocolate Coconut & Almond Cake

Serves 8-10 Chocolate Coconut & Almond Cake


150 ml melted (room temperature) coconut oil
50 g good-quality cocoa powder (sifted)
1/2 cup boiling water
2 tsp best vanilla extract
150 g ground almonds
1 pinch of salt
1/2 cup real organic maple syrup
3 large organic free range eggs
2 tbsps. coconut sugar
1/2 desiccated coconut


Preheat oven to 180༠C. Grease a 22 cm spring-form tin with a little coconut oil and line the base with baking paper.
Add sifted cocoa and boiling water into a small bowl and combine well.
In a separate medium-sized bowl, add ground almonds, desiccated coconut, salt and coconut sugar and whisk to combine evenly.
In a large bowl, add eggs, maple syrup, vanilla and melted (and cooled) coconut oil and whisk for a couple of minutes or until mixture thickens up slightly.
Add the cooled liquid cocoa to the egg mix and using a large spoon, gently combine. 
Pour mixture into prepared cake tin and bake for approximately 45 minutes or until the centre is firm to the touch.
Leave to cool completely on a cooling rack. 

Serving suggestions: Sift a little extra cocoa and desiccated coconut over the top and serve with a berry coulis (cooked down blueberries with a tablespoon of coconut sugar). 

Turkish Lime & Vanilla Yoghurt Cake

Serves 8-10 Turkish Lime & Vanilla Yoghurt Cake


4 eggs, separated
3/4 cup caster sugar
2 tsp. vanilla essence
1/4 cup plain flour
2 cups vanilla yoghurt
1 lime, zested and juiced
Icing sugar, for dusting (or you could sprinkle with crushed pistachios)
Strawberries or blueberries for decoration


Preheat oven to 160oC. Grease and line the base of a 20cm springform tin with baking paper. Beat egg yolks, sugar and vanilla in the small bowl of an electric mixer until thick and creamy. Transfer to a large bowl, beat in flour with a wooden spoon, then add yoghurt, zest and juice and beat until smooth.
Beat egg whites in a clean bowl with electric mixer until stiff peaks form. Gently fold into yoghurt mixture until just combined. Pour into tin and bake for 50-60 minutes until golden, puffed and set in the centre. Halfway through baking, cover cake with foil to prevent over–browning.
Set aside until cooled completely. Run a blunt knife around sides of cake to loosen and remove from tin. Sprinkle with either more lime zest or icing sugar or decorate with berries and sprinkle with crushed pistachios.


Roasted Vegetable Lasagna

Serves 6 

Ingredients:  Roasted Vegetable Lasagna photo 

2 eggplant – cut into slices lengthways
1 red onion, roughly chopped
2 capsicum
2 zucchini
500 g pumpkin or sweet potato
1 tbsp olive oil
1 x 400g tin drained cannellini beans or lentils
500 ml tomato passata or napolitana
1 bag baby spinach
Handful of fresh basil, chopped
500 g ricotta
pinch nutmeg
30 g Parmesan
6 to 8 Roma tomatoes
Sprigs of thyme


Preheat oven 200 C. Grill eggplant until soft.
Combine the onion, pumpkin, zucchini and capsicum with olive oil, salt, pepper and a little cinnamon. Roast for 30 minutes until soft then remove from the heat. Add drained cannellini beans or lentils. Fold through tomato sauce and fresh basil leaves.
Layer the eggplant to line the base of a large baking dish. Top with half of the roasted vegetables. Place another layer of eggplant over the top then proceed with the final vegetable filling. Finish off with the final layer of eggplant.
Combine ricotta and nutmeg into a food processor and process until smooth and creamy. Spread over the top of the eggplant followed by a light grating of Parmesan. Top with halved Roma tomatoes and sprigs of thyme. Bake for 30-40 minutes until golden and heated through.

For a non-dairy white sauce combine 500g silken tofu with 60g raw cashew nuts into a high speed blender. Blend until smooth and creamy and use to replace ricotta.

Rice Paper Rolls with Quinoa & Dipping Sauce

Serves 4 

Ingredients: Rice Paper Rolls with Quinoa 

2 cups cooked Quinoa
1 cup filtered water
Sea salt and cracked black pepper to taste
1/3 bunch fresh mint – shredded
1/3 bunch Thai basil – (if you cannot find, standard basil is fine)
1 large carrot – thinly shredded or thinly grated
1 cucumber – thinly sliced (size dependent)
1/3 punnet mung or alfalfa sprouts
1/4 cup sliced almonds (or other nuts of choice such as lightly crushed macadamias to release their oils)
1 tbsp black and white sesame seeds
1 packet rice paper rolls
1 avocado, sliced


Cook the quinoa using the absorption method (same as per rice). Once cooked add salt and pepper and set aside to cool. 
Mix herbs and all remaining ingredients – except the rice paper rolls and avocado with the cooked quinoa until combined.

To assemble
Fill a large bowl with water and dip one sheet of rice paper into the water until it softens and then lay onto a flat plate.
Place roughly 1/3 cup of quinoa mix into the centre of the rice paper. Then place 2 slices of avocado on top.
Fold the sides into the centre over the filling, and then fold the bottom of the paper over the top of the top (tucking the bottom of the roll in). Roll from the bottom to the top to form a tight roll.
Set aside and continue until all ingredients are finished.

Dipping Sauce
Combine all ingredients and serve in a dipping bowl.

Massaged Kale Salad

Serves 4-6 Massaged Kale recipe photo


1 large bunch curly kale, de-stemmed and torn or chopped into pieces
1/4 tsp fine sea salt
1 tbsp fresh lemon juice
1 tbsp olive oil


Rub all kale with salt, lemon juice and oil, massage well. Taste along the way.
Add any desired toppings – try avocado, capsicum or cucumber. 

Lentil & Roast Pumpkin Lettuce Cups

Serves 4

Ingredients:  Lentil & Roast Pumpkin Lettuce Cups photo

2/3 cup puy or green lentils – cooked
1 to 2 cups pumpkin – diced & roasted
1/3 small purple cabbage – finely shredded
1 to 2 medium beetroot – cut into match-stick size straws
Salt & pepper to taste
Tamari to taste
1 Iceberg lettuce (depending on size) – torn into cups and set aside (mini cos also works)

Olive oil
Himalayan pink salt & pepper to taste
Juice of 1 lemon
1/3 bunch finely chopped mint
1/3 bunch flat leaf parsley


Pre heat oven to 200༠C.
Toss diced pumpkin onto a tray with coconut or macadamia oil and season with salt and pepper and bake until golden.
Cook the lentils in 8 cups of water and simmer for about 10 minutes after they have come to a boil or are al dente soft. Then cool under running water and drain before mixing into the salad.
Prepare the rest of the ingredients while the lentils and pumpkin are cooking, then add the latter two ingredients into the rest of the salad – combine and spoon into the lettuce cups and serve with the dressing.

For the dressing
Combine all ingredients and then set-aside until ready to serve

Coconut Macaroons

Makes 20

Ingredients:  Coconut Macaroons photo

¼ cup macadamia or almond oil
1 cup maple syrup  
3 cups desiccated coconut  
2 cups shredded coconut
¾ cups spelt flour
4 tbsp arrowroot powder
1 tbsp baking powder
1 tsp vanilla
zest of a lime or lemon
30 gm dark organic chocolate to drizzle


Line a muffin tin with mini squares cut out in baking paper (helps to keep the tall cone-like shape). Turn oven to 180C.
Mix all the line ingredients together in a large mixing bowl along with the lime and lemon zest. Then, add the vanilla to the maple syrup and stir. Add that mix and the oil to the dry bowl of ingredients. Combine thoroughly.