2tsp coconut oil 1 brown onion, finely sliced Pinch of salt flakes 1 cup cabbage (red or green), finely sliced 3tsp rice malt syrup 1/2tsp ground cumin   In a medium frypan on a medium-high heat, melt coconut oil until pan is warm. Add onions and a pinch of salt, and sauté, stirring

  1 bottle of “Freedom” convenience pancake mix (I picked mine up in the health food section of the supermarket.) 1/3 cup raw cashews 1/6 cup water 1 banana pure maple syrup handful of blueberries   Prepare the pancake mix as directed on the bottle. Blend the cashews, water and banana till they are smooth.

  1/2 a cup of wholemeal oats (if you don’t have wholemeal don’t worry) 1 cup of almond milk (you can use any plant based milk) 1 large ripe banana, sliced pure maple syrup   Put the oats and almond milk in a bowl and stir so that all the oats are wet. Microwave for

  1 large ripe banana 2 teaspoons of raw cacao   Peel the banana, cut it into chunky slices, place it in a plastic container and put it in the freezer. Once it’s frozen, blend with the cacao until it’s smooth. Serve immediately.   Yields: 1 serve Time: 5 minutes. Plus the freezing time.  

This toasted cinnamon nutty granola is a tasty way to add protein into your fruity breakfast, and for me, I found it to be a great incentive to get more fruit into my diet. It’s a quick one to whip up, and the simple combination of flavours pairs easily with a wide variety of fruit,