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

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

Raw, vegan, gluten free, dairy free, refined sugar free Base: 1 ½ cups cashews ½ cup desiccated coconut 10 medjool dates, pitted and soaked in water for ½ hour 3 tbsp rice malt or maple syrup Caramel: 1 cup medjool dates, pitted and soaked in water for ½ hour ¼ cup coconut oil ½ cup

    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 overflowing cup of fresh apricots that have had the stone removed and cut into chunks 1 cup of your favourite vanilla plant based ice cream 1 tbsp of pure maple syrup (or Agave optional).   Put the apricots into a blender and blend till smooth. Once they are smooth scrape the puree into

Raw banana ice-cream is a great way to use up super ripe bananas that may normally have hit the compost or sadly the rubbish bin. When your bananas get so ripe that you don’t want to eat them, quickly peel them and pop them in a bag and into the freezer and make ice cream

  ½ cup of green cabbage, finely shredded. ½ cup of  red cabbage, finely shredded 1 cup of chickpea flour (aka besan flour or garbanzo flour) 1 tsp of curry powder (I use Clive of India) 1 tsp of onion powder 1 -2 cloves of garlic, peeled and minced ½ tsp of fresh minced ginger

  200 grams carrots, peeled and grated 1 small brown onion, peeled and roughly chopped 1 tsp minced ginger 1 tsp sugar 1 tsp salt juice of 1 small lime (you are after 1-2 tablespoons juice) 1 small red chilli, seeds out and finely diced 1 bunch coriander, washed and roughly chopped   Blend all

  ¼ cup of water 1 cup of raw cashews (soaked in water for a few hours and drained) 1 small lemon, juiced 2 tsp of apple cider 1/4 of teaspoon salt 1 cup of dairy free cheese 1 large red onion, peeled and finely diced 1 ½ cups of vegetable stock 2 long green