Carrot Cake

• ¾ cup self raising flour
• ¾ cup whole meal flour
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp baking soda
• 1 cup caster sugar
• 3 large eggs
• 1 cup Olivado extra virgin macadamia nut oil
• 1 tsp vanilla essence
• ¾ cup FreshLife Californian walnut pieces
• 2 cups grated carrot
• ½ cup FreshLife sultanas or seedless raisins
• 2 tsp desiccated coconut
•  

Cauliflower Dhal

• 2 tbsp Olivado EV avocado oil
• 1 red onion, chopped
• 4 cloves garlic, minced
• Thumb sized piece ginger, peeled & grated
• 2 - 3 tsp mild chilli powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/4-1/2 tsp cinnamon
• ½ tsp ground coriander
• Chilli flakes, to taste(optional)
• 1 ¼ cups cups red lentils, soaked 6 hours and drained / rinsed
• 1 can chopped tomatoes
• 1 can coconut milk
• 1-1.5 cups veg stock
• 1 small cauliflower, chopped
• 3-4 tsp coconut yoghurt

Accordion Potatoes

• 4 potatoes, peeled(we used standard baking potatoes)
• 4.5 tbsp Olivado EV avocado
• ½ tsp garlic powder
• Seasoning of choice(we used 1 tsp peri peri seasoning)
• Salt and pepper
• Nutritional Yeast, to serve

Spicy Quick & Easy Peanut Noodles

• ½ tbsp Olivado sesame oil
• 5 tbsp smooth peanut butter
• 2-4 tbsp tamari, coconut aminos or soy sauce(add to taste)
• 1 tbsp maple syrup
• Powdered ginger, to taste(add 1/4 tsp at a time!)
• 1/4-1/2 tsp garlic powder
• 1/2-1 tbsp rice or apple cider vinegar
• 1/3-1/2 cups Warm Water or coconut milk to thin
• Chilli flakes, to taste
• Salt and pepper

Green goddess roasted potato salad

• 400 g baby potatoes, chopped into halves or quartered if very large
• 1 tbsp extra virgin olive oil
• 50 g butter, melted
• ½ cup pesto,
• salad leaves of choice, we’ve used watercress
• spicy sprouts mix
• 1 spring onion, sliced thinly on an angle
• handful of Basil leaves

Rainbow Tomato Salad

• 1 small box tomatoes, whole, halved or quartered
• 1 small box Angel tomatoes
• 1 Red onion, thinly sliced, soaked in water for 5 minutes and squeezed out excess water
• ½ Cucumber, ribboned
• A handful of Basil leaves
• A handful of Purple Basil leaves
• 1 pot (125g) Massimo’s Cherry Bocconcini
• 3 tbsp Black olives, pitted and halved

dressing

• ⅓ cup Extra Virgin Olive Oil
• 3 tbsp White Wine Vinegar
• 1 tsp Liquid honey
• 1 tbsp Oregano, leaves only chopped
• Salt and pepper
• Serve with crusty bread

Herby Whole Roasted Butternut Pumpkin Soup

• 1 butternut pumpkin
• 1 glug of Extra virgin Olive oil
• 1 whole garlic bulb
• 1 leek, sliced
• 1 carrot, sliced
• 1 stick celery, sliced
• 1 A handful of fresh sage
• 1 A handful of fresh thyme
• 2 sprigs of fresh rosemary
• 1 L vegetable stock
• 1/2 cup coconut cream
• 1 tbsp black tahini
• Dried chilli flakes (optional)
• 2 tbsp lightly toasted pumpkin seeds

Grilled Chicken Orzo Salad

For the chicken

• 4 chicken thighs
• 1/4 cup extra virgin olive oil
• 1/2 preserved lemon sliced
• 2 garlic cloves
• salt and pepper

For the Orzo Risotto:

• ½ cups orzo
• extra virgin olive oil
• 1 onion finely chopped
• 1 clove garlic
•  1/2 cup white wine [we used sauvignon blanc]
•  800 ml chicken stock
•  1/3 cup mint roughly chopped
•  1/3 cup italian parsley roughly chopped
•  1/3 cup dill roughly chopped
•  2 cups baby rocket roughly torn up

For the yoghurt dressing

• 1 cup greek yoghurt
•  1/2 preserved lemon diced
•  1 clove garlic
•  1/2 cup mint, parsley and dill roughly chopped