Step 1 Sauté Onions

• 1 large onion chopped

• 2 cloves garlic crushed

• 4 tablespoons ginger puree

• 2 tablespoons oil

In a large frying pan sauté the onion, garlic, ginger and oil until onion is clear.

Step 2 Add Ingredients

• 1 pinch cayenne pepper

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• ½ cup peanut butter

• ½ cup water

• 4 tomatoes crushed

• 400g chickpeas

• 1teaspoon salt

• 3 tablespoons liquid honey

Stir in spices and stir for around 30 seconds to activate the flavours.

Mix peanut butter and water in a cup to make a pourable paste and add to pan.

Add tomatoes, chickpeas, salt and honey and heat until it is just bubbling.

Step 3 Finish & Garnish

• 165ml coconut cream

• garnish: fresh coriander

Turn off heat and stir in coconut cream. Garnish with chopped coriander.

Step 1 Roast Butternut

• 2 cups diced pumpkin

• 1 tablespoon oil

Cut pumpkin into 1 inch (2cm) cubes. No need to take the skin off.

Put on an oven tray and mix with oil.

Bake at 180 degree Celsius (350 Fahrenheit) for around 20 minutes or until soft.

Step 2 Sauté Onion

• 1 large onion diced

• 2 cloves garlic crushed

• 1 tablespoon oil

• 2 tablespoons ginger puree

• 1 tablespoon ground cumin

• 1 tablespoon ground turmeric

• 1 tablespoon ground coriander

In a large frying pan, sauté the onion, garlic, oil and ginger until clear.

Add spices and mix well.

Step 3 Add Ingredients

• 4 tomatoes crushed

• 2 tablespoons liquid honey

• 1teaspoon salt

• 600g firm tofu cubed

Add tomatoes to the pan bring to a boil.

Add honey, salt and tofu and stir. Lt it simmer for several minutes to allow the flavours to mingle.

Step 4 Finish & Garnish

• 2 cups spinach

• 165ml coconut milk

• garnish: fresh coriander

Remove the pumpkin from the oven and put into a pan.

Mix in all the remaining ingredients carefully so as not to damage the tofu.

Garnish with roughly chopped coriander.

Step 1 Chop & Roast Beetroot

• 2 large beetroot

• 1 tablespoon oil

• 1 tablespoon ground clove powder

Chop beetroot into ½ inch (1 cm) cubes

Put onto an oven tray and mix with oil and clove powder and bake at 350 Fahrenheit or 180 Celsius for around 25 minutes.

Step 2 Combine Ingredients

• 3 cups cooked French green lentils (Puy lentils)

• 1 yellow bell pepper

• 1 tablespoon whole grain mustard

• 2 tablespoons sweet chilli sauce

• ½ teaspoon salt

• 2 tablespoons lemon juice

• 1 clove garlic crushed

• 2 teaspoons liquid honey

• 1 teaspoon olive oil

• garnish: mint

Remove the beetroot from the oven and place in a large mixing bowl.

Add remaining ingredients to the bowl and combine gently.

Pour onto a serving bowl and garnish with chopped mint.

Tip:Brown lentils can be used as an alternative to French green lentils (Puy lentils) although they don’t hold together as well once cooked.

Ingredients

• 3 cups cooked long grain brown rice

• 1 cup frozen peas

• ½ cup Tahini Dressing (see below on how to make)

• 2 teaspoons paprika

• 1 teaspoon salt

• 1 tablespoon sweet chilli sauce

• ½ cup roasted peanuts

• 1 red bell pepper finely chopped

• 1 cup cherry tomatoes halved

• garnish: Italian parsley

How to prepare

Combine all ingredients in a serving bowl and mix gently.

Ingredients

• 1 ½ cups long grain brown rice

• 3 cups boiling water

• ½ cup fresh finely chopped coriander

• zest of one line finely grated

• ¼ cup line juice

• ½ teaspoon salt

• 2 teaspoons extra virgin olive oil

How to Prepare

In a medium pot combine the rice and boiling water and bring to a boil.

Put the lid on and turn down the heat and simmer for around 25 minutes or until rice is soft and the water has disappeared. Do not stir.

Remove from the heat.

Combine the remaining ingredients in the pot then spoon onto your serving dish.

Ingredients

• 250g rice noodles

• 5 cups boiling water

• ½ teaspoon salt

• 2 tablespoons liquid honey

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sesame oil

• 6 small spring onions

• ½ red bell pepper finely chopped

• 1 ½ tablespoons finely chopped lemongrass

garnish: ½ cup finely chopped roasted peanuts or any nuts of your choice

garnish: roughly chopped coriander

garnish: 2 lime quarters

How to Prepare

Put noodles in a mixing bowl.

Cover with boiling water and put a plate on top.

Sit for 5-12 minutes (every noodle is different) or until soft.

Drain in a colander, put noodles back into the bowl. Add reaming ingredients and mix gently.

Plate and garnish with nuts, coriander and lime quarters.

Ingredients

• 1 cup dried dates

• 1 cup dried apricots

• 1/ cup cashew nuts

• ½ cup walnuts

• ½ cup sunflower seeds

• ½ cup almonds

• 3 cups boiling water

garnish: ½ cup shredded coconut

How to Prepare

Measure fruits, nuts, and seeds in a mixing bowl and cover them with boiling water. Leave to soften for 15 minutes.

Drain. Put softened fruits, nuts, and seeds in a food processor and blend until they clump together.

Spoon 2 tablespoons of the mixture into your hand and roll into small balls.

Gently toss in a bowl with the coconut.

Ingredients

• 3 cups quick oats (fine rolled oats)

• ½ cup sesame seeds

• ½ cup ground almonds

• ¼ cup sliced almonds

• ½ cup shredded coconut

• 4 tablespoons oil

• ¾ cup liquid honey

• 2 teaspoons ginger puree

• 400g black plums

garnish: sliced almonds (optional)

How to Prepare

Mix all dry ingredients together in a large mixing bowl.

Add the oil, honey and ginger and mix well.

Select an oven dish approximately 2030cm in size and brush lightly with oil.

Firmly press half the mixture into the oven dish.

Crush the plums and place on top of the oat base and press down.

Sprinkle the remaining oat mix evenly on top of the plums and press down evenly. Spray or brush a little oil on top to prevent it burning.

Bake for 25 minutes at 350 Fahrenheit or 180 Celsius or until golden brown.

Cool and cut into slabs.

Ingredients

• 2 cups cooked long grain brown rice

• 1 cup almond, soy, oat or rice milk

• 2 bananas, peeled, cubed and frozen overnight

• 1 fresh pineapple peeled, cored and roughly diced

garnish: mint

How to prepare

Heat rice and milk in a medium frying pan.

In a blender, blend the banana and ½ the pineapple.

Add the banana/pineapple mis to the pan. Stie well then carefully pour into serving dishes with a small cup.

Chop the remaining pineapple into small pieced. Place on top of the rice mix and garnish with mint leaves.

if not serving immediately store in the refrigerator.