Recipes

1 bunch Kale Olive oil spray Salt Preheat oven to 160 degrees Celsius. Line a baking tray with baking paper. Tear up the kale leaves

700g large beetroot    2 tsp fresh thyme    2 tsp balsamic vinegar    2 tbsp olive oil    2 tbsp clear honey Heat the

2 continental cucumbers, thinly sliced 1 red onion, halved, thinly sliced Pinch of salt 2 tablespoons rice wine vinegar 1 teaspoon honey 2 teaspoons sesame

1 large head cauliflower, trimmed, cut into florets 1 tablespoon coconut oil 2 small red chillies, seeded, thinly sliced 2cm piece fresh ginger, peeled, finely

1/2 head cauliflower, cut into florets 1 large parsnip, peeled and cut into pieces 2 cloves garlic 2 cups water coconut milk salt and pepper

4 large cassava, peeled and chopped into large chunks Flavourless oil, for frying Sea salt, for seasoning Bring a large pan of salted water to

1/4 wombok (Chinese cabbage), finely shredded 200g snow peas, trimmed, cut into matchsticks 2 carrots, peeled, cut into matchsticks 5cm piece ginger, peeled, cut into

5 cups fresh blueberries 1 tablespoon lemon juice 1 package refrigerated pie crusts 1 cup sugar 12 cup all-purpose flour 18 teaspoon salt 12 teaspoon

600g green round beans, topped and tailed 1 tablespoon extra virgin olive oil 3 teaspoons fresh lemon juice 2 teaspoons finely grated lemon rind Cook

 1&1/2 cups self-raising flour     1/2 tsp bi-carbonate soda       3/4 cup banana, mashed       1/2 cup vegetable oil     1 egg, lightly beaten    

3 eggs 3/4 cup of milk 1 avocado, cut into chunks Zest of 1 lime Juice of 1 lime 2 tablespoons of butter, melted 1