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

    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

  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

  1 cup of corn relish ½ cup of dairy free sour cream 1 small red onion, peeled, cored and finely diced   Set aside a couple of spoonful’s of corn relish to use for garnish. Put the rest of the corn relish and the ingredients in a bowl, stir to combine and serve. Serve

  2 loose (ish) cups of daikon, peeled and grated 1/2 cup of spring onion aka “scallions”, washed and finely sliced 1 very generous teaspoon of sesame oil 3 tsp of sesame seeds 3 tsp of egg replacer, mixed well with 3 teaspoons of water until it forms a watery paste 1/2 tsp of ginger

  1 x 340 gram jar of semi dried tomatoes 1 cup of unsalted macadamia nuts   Place the semi dried tomatoes, the macadamia nuts and the oil from the semi dried tomato jar into blender and blend until you get your desired consistency. #Optional to make quite lumpy, that way you get the crunch

Dukkah is an Egyptian nut and spice mix that is absolutely gorgeous and is a fancy addition to any dinner party. Usually the nuts, seeds and spices are roasted in dukkah, but the high temperature required for roasting the nuts causes the oils in the nuts to go rancid, which not only effects the taste,

Vegetable stock is a fantastic way to reduce the amount of waste in your kitchen, add more nutrients into your meals, save money and to be completely aware of what ingredients are in your food. By cooking the vegetables for a long period of time your ensure your stock is full of minerals and fat