1 cup cooked organic chickpeas 2 tsp coconut oil Spice mix: 3 tbsp cumin, 2 tbsp coriander, 2 tbsp paprika, 2 tsp ground ginger, 2 tsp cardamom, 1/2 tsp cinnamon and Himalayan rock salt (this creates a tandoori style spice) Kale Chard or spinach Coriander 2-3 garlic cloves 2 tbsp unhulled tahini Juice of 1 lemon

2 organic broccoli 1/4 cup almond milk (unsweetened) 2 tsp Vivo Alkaline Complete ‘Au Naturel’ Protein Himalayan rock salt ground black pepper optional: spinach, dulse flakes, chilli, coriander Steam broccoli and remove from heat when lightly cooked. Add steamed broccoli, almond milk and protein powder to a high powered blender. Blend to a thick mash

1 cup buckwheat flour 2 tbsp Vivo Alkaline Complete ‘Au Naturel’ Protein ½ tsp Himalayan rock salt 1 tsp cumin 1 tbsp coconut oil (melted) 1/3 cup water Chilli flakes to taste Mix the buckwheat flour, protein powder, salt, cumin, chilli flakes and coconut oil in a bowl to combine. Add the water and mix

1 ½ cups of strawberries ¼ cup banana (about ½ a banana) 1 cup almond milk (unsweetened) 1 tbsp Vivo Alkaline Complete ‘Berrylicious’ Protein 1 tsp vanilla bean powder ½ tsp rose water Place all ingredients in a high power blender and blend until smooth. To make a “nice cream” bowl, use frozen strawberries and

2 cups chopped raw organic beetroots 1 cup chopped raw organic zucchini Juice of ½ a lemon 1.5 tbsp apple cider vinegar 1-2 tbsp Vivo ‘Au Naturel’ Alkaline Complete Protein 2 tbsp fresh thyme chopped Himalayan rock salt to taste ½ cup water Place all ingredients in a high power blender and blend to a