Makes approx. 600ml • Serving size 2 Tbsp. • Takes 45 mins Gluten Free, Dairy Free and Vegetarian INGREDIENTS 1⁄2 bunch spring onions, green part only, chopped 2 Tbsp. olive oil 1kg tomatoes (approx. 8), halved 200g tomato paste (see right) 1 Tbsp. vegetable stock paste 60g apple cider vinegar 60g tamari 60g coconut sugar 1 drop each cinnamon, clove, black pepper and ginger Certified Pure Therapeutic Grade Essential Oils or 1⁄2 tsp ground spice DIRECTIONS Heat oil in a large

Makes 1L • Takes 12 mins Gluten Free, Dairy Free and Vegetarian INGREDIENTS 1L coconut milk 2 tsp ground turmeric or 1 inch piece of fresh turmeric, finely chopped 1/2 tsp cracked pepper 1 dessert spoon Manuka honey DIRECTIONS In a saucepan, add all ingredients and whisk for a few seconds until combined well. Bring to the boil, then reduce heat and simmer for 2 minutes. Let stand for 10 minutes to infuse the flavours. Decant into a glass bottle and keep in the fridge for up t

Serves 2 • Takes 1 min Gluten Free, Dairy Free and Vegetarian INGREDIENTS 1 Tbsp. raw cacao powder 1 banana 1 avocado 1⁄4 cup mixed frozen or fresh berries DIRECTIONS Blend all ingredients in food processor until smooth. Separate into 2 bowls and serve immediately with berries on top. Try adding a drop of Peppermint or Wild Orange Certified Pure Therapeutic Grade Essential Oil for a different flavour. Tip : you can make these in advance and freeze them in little pots for anot

Serves 8-10 Gluten Free, Dairy Free and Vegetarian INGREDIENTS 1 large raw beetroot (approx. 250g), peeled and chopped into 2cm cubes 100g roasted cashews 20g macadamia oil 1 tsp ground cumin 1 tsp ground coriander 1⁄2 tsp garlic flakes generous pinch of sea salt & cracked black pepper DIRECTIONS Blend well in a food processor for 1 min until smooth. Serve with rice crackers or vegetable sticks. Also nice as a topping on salads and decon- structed burritos. Tip : May need to

Serves 4 • Takes 25 mins Gluten Free, Dairy Free and Vegetarian INGREDIENTS 500g kent pumpkin pieces 1 carrot, pieces 1 brown onion, chopped 20g macadamia oil 400g water 1Tbsp. vegetable stock paste 1/2 tsp sweet paprika 1⁄2 tsp dried parsley 1⁄2 tsp dried coriander sea salt & black pepper to taste fresh coriander to garnish DIRECTIONS In a saucepan, sauté onions in oil. Add water or broth and bring to the boil. Add pumpkin, carrot and stock paste. Reduce to simmer for 20min

Serves 4 • Takes 15 mins Gluten Free and Dairy Free INGREDIENTS 4 fillets of salmon (approx. 150g each), around 2cm thick 1 Tbsp. macadamia oil freshly cracked black pepper 1 bunch broccolini, ends chopped off and discarded 1 bunch asparagus, ends chopped off and discarded 2 carrots, cut in sticks 1 zucchini, sliced 2 Tbsp. toasted pine nuts DIRECTIONS Heat oil in a large pan to moderate heat, add salmon skin side down, season with black pepper to taste, cover, and cook on me

Serves 6-8 • Takes 1.5 hours (including cook time) Gluten Free and Dairy Free INGREDIENTS 15 Roma tomatoes 1kg organic beef mince 1/2 kg organic pork mince 250ml beef bone broth 1 carrot 1 zucchini + 2 extra for veggie noodles (spiralised) 6 mushrooms 1 brown onion 2 cloves garlic 1 1/2 Tbsp. tomato paste 1/2 tsp each dried herb; thyme, sage, parsley, coriander, basil, black pepper, sea kelp 2 bay leaves 1 drop Oregano Certified Pure Therapeutic Grade Essential Oil 1 Tbsp. ol

Serves 4 • Takes 40 mins Gluten Free, Dairy Free and Low Fodmap INGREDIENTS 2 large chicken breasts, thinly sliced 2 large organic eggs, beaten 1 Tbsp. rice milk 1/3 cup tapioca flour 1/2 cup gluten free breadcrumbs or rice crumbs 1⁄2 cup organic cornflakes, finely crushed 2 Tbsp. hemp seeds DIRECTIONS Preheat oven to 200oC. Line 2 baking trays with baking paper. In a shallow bowl, beat eggs and milk together and set aside. Place tapioca flour in another shallow bowl and set

Serves 1 • Prep Time 5 mins Dairy Free and Gluten Free INGREDIENTS 1⁄2 avocado 1 piece of gluten free toast sea salt and cracked pepper DIRECTIONS Spread avocado on toast. Sprinkle with sea salt and cracked pepper to taste.