Simple and quick to make!
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Ingredients

• 4 avocados, seeded, and scraped
• 4 tsp vanilla
• 6 tbsp cocoa powder
• 2 tbsp honey
• 2 tbsp cinnamon
• 2 banana sliced
• 2 apple peeled and diced
• 1 cup pecans chopped
• 6 tbsp water more for consistency

Instructions

1. In a food processor mix avocado, cocoa powder, honey, vanilla, and cinnamon.
2. Line the bottom of the glass with banana slices.
3. Top bananas with apples.
4. Scoop avocado pudding over apples.
5. Repeat until you use up ingredients.
6. Top with coconut whip cream
7. Garnish with chopped pecans and a strawberry

Makes 5 tarts  
 
Ingredients for the crust

• 1 1/2 cup almond flour
• 1/4 cup + 1 tablespoon coconut flour
• 1/4 cup + 1 tablespoon tapioca flour
• 1/2 teaspoon baking soda
• 4 tablespoons ghee
• 4 tablespoons maple syrup
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• pinch of salt

For the vanilla bean pastry cream

• 1 14-ounce can of full fat coconut milk
• 5 eggs yolks
• 3/4 cup maple sugar
• 1/4 cup tapioca flour
• a pinch salt
• 1 teaspoon vanilla extract
• 1 vanilla bean, cut open lengthwise and beans removed with the back of a knife
• 1 tablespoon unsalted butter or ghee

​For the glaze

• juice of 2 limes
• 1 tablespoon water
• 1 heaping tablespoon honey
• zest of 1/2 lime

For the toppings

• 1/3 cup blueberries
• 1/3 cup blackberries
• 1/3 cup raspberries
• 1/3 cup strawberries
• mint leaves
• organic powdered sugar (optional)

Instructions to make the crust

1. Preheat oven to 325 degrees F. Grease five 4-inch tart pans. Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should combine into a slight ball once combine.
2. Divide the dough evenly throughout the 5 tart pans and use your fingers to press dough around evenly throughout the pan, pressing the dough higher on the sides to create a slight bowl shape. Use a fork to poke holes in the crust to keep the crust from rising as it bakes.
3. Bake crust for 15 minutes, until slightly golden brown.
4. Remove then let crust cool completely for about 30 minutes.

To make the pastry cream

1. Place coconut milk in a small saucepan over medium heat. Heat for about 3-5 minutes, until coconut milk begins to foam, but not boil.
2. While the coconut milk is heating, place egg yolks and maple sugar in a mix bowl and beat with a hand mixer on high speed for about 4-5 minutes, until the yolks become thick and pale. Once thick, reduce mixer speed and add tapioca flour and salt and beat until completely combine.
3. When the coconut milk is warm, slowly pour half of the coconut milk into the mixing bowl with the mixer on low speed. You want to do this slowly so the eggs can come up to temperature with the coconut milk without scrambling so slowly pour in a stream while mixing.
4. When combined with ½ the coconut milk, pour all of the egg mixture from the mixing bowl into the saucepan with the rest of the coconut milk, and whisk constantly over medium heat until thickened. This will take about about 10 minutes constantly whisking depending on the heat. Be sure to constantly whisk throughout the process to keep the eggs from sticking to the bottom and scrambling. Once bubbles occur and mixture thickens and reduces, continue for about 1 minute more.
5. Remove from heat and add vanilla extract and vanilla bean along with unsalted butter and whisk until combine.
6. Fill a large bowl with ice and place a small glass bowl inside of it (this will help the cream cool quicker). Pour the pastry cream through a sieve and into the small glass bowl to cool. Use plastic wrap to cover the cream, pushing it onto the top of the cream to keep it from getting a skin on it while it cools in the fridge. Place in fridge to cool for about 15-20 minutes. It should be COMPLETELY cooled before using.

To build the tarts

1. Whisk together the ingredients for the glaze. When both the crusts and cream are completely cool, begin to fill each tart with 1-2 tablespoons of the cream.** Remember that you will be adding the weight of the berries so be careful with spilling over. Then add the berries however you prefer to decorate them on each tart. Cover the whole tart with berries or just the side like a did. Use a spoon to pour some of the lime glaze on top of the berries then garnish with mint leaves and a sprinkling of powdered sugar for a little extra glam, if you prefer.
2. Eat up, you lovely, hard working person! You did it!

Recipe Notes

Build the tarts right before serving. These don't store incredibly well since the cream gets a skin on it and turns a yellow color. So wait until you're about to serve these, then build them!

This salad takes just minutes to make, yet is colourful and tasty and perfect for a warm summer evening.

Ingredients

2 plums
2 nectarines
2 peaches
½ cup cherries, cut in halves
150g soft goat’s cheese 
1 cup salad greens
2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp lemon zest

Method
1. Remove the stones from the fruit and cut into quarters. Arrange on a platter.
2. Sprinkle over the goat’s cheese and salad greens. Drizzle with lemon juice and olive oil.
3. Garnish with lemon zest and serve.

Serves 4
​

​Ingredients

​Salad:

• 6 oz fresh baby spinach, chopped
• 2 red apples, cored and diced
• 2 pears, cored and diced
• 4 clementine oranges, peeled and separated into segments
• 3 kiwi fruit, peeled and sliced into thin rounds and then slice rounds into quarters
• 1/2 cup dried cranberries
• 1 cup pomegranate seeds

​Dressing:

• 2 tablespoons maple syrup
• 1 tablespoon fresh lime juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil

Instructions

1. Combine all salad ingredients (except the dressing ingredients) in a large bowl.
2. In a separate small bowl, whisk together the dressing ingredients (maple syrup, lime juice, balsamic vinegar, olive oil).
3. Pour the dressing over the salad and gently toss to coat.
4. Serve immediately.

​








 












​Ingredients

• 1/4 cup crushed almonds or almond meal
• 2 tablespoons coconut sugar, 
• 2 tablespoons coconut oil, melted
• 3/4 cup plain Greek yogurt, low-fat
• 2 tablespoons honey
• 1 1/2 cups fresh chopped strawberries and/or raspberries
• 6-cup muffin tin and liners

​Directions

1. Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
2. In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
3. In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
4. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!

​If you’re looking for some meat in your summer treat, then this is a perfect salad to try out. The heirloom tomatoes give you a big serving of vitamins A, C, and K, as well as potassium. The fresh basil, thyme, parsley, and chives will give you that cool relief from the warm summer night. This particular recipe comfortably serves 6.

Ingredients:
4 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1½ teaspoons kosher salt
2½ teaspoons granulated sugar
½ teaspoon black pepper
3 cups cooked chicken (shredded)
½ cup red onion (thinly sliced)
2 pounds heirloom tomatoes (cut into 1/2 -inch wedges)
2 tablespoons fresh flat-leaf parsley leaves (minced)
1 tablespoon fresh thyme (finely chopped)
2 tablespoons fresh basil (minced)
2 tablespoons fresh chives (finely chopped)

Procedure:

1. Whip up the vinaigrette. In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper.
2. In a separate large bowl, toss together the chicken shreds, tomatoes, onion, parsley, thyme, basil, and chives.
3. Pour in the vinaigrette into the large bowl. Continue gently mixing until fully combined.
4. Serve immediately.

Ingredients

• free-range egg yolks 6 medium
• vanilla extract 1 teaspoon, or seeds of 1 vanilla bean pod
• manuka honey 3 tablespoons
• orange 1, zest, finely grated
• cream 600 milliletres
• caster sugar 2 tablespoons, for grilling

​METHOD

1. Preheat oven to 150°C. In a mixing bowl whisk egg yolks, vanilla, honey and orange zest together until smooth.
2. Slowly pour cream into egg mixture, whisking continuously. Pour custard into a jug, then pour evenly into six ramekins (the jug will make this easier).
3. Place ramekins in a large baking dish. Pour in enough hot water (from the tap is fine) to reach halfway up the sides of the ramekins. Carefully transfer to oven and cook for 50–60 minutes until the brûlées are just set, with a slight wobble in the middle. Allow to cool slightly, then place in the fridge for at least a few hours (or in the freezer for 30 minutes) to set.
4. When ready to serve, evenly sprinkle 1 tsp sugar over each brûlée. Use a cook’s blow torch to caramelise the sugar; the caramel will harden after about 1 minute. If you don’t have a blow torch, allow crème brûlées to set in the fridge for at least 8 hours (or overnight) until they are very cold, then sprinkle with sugar and place under a hot grill (with the oven door open) for 1 minute to caramelise.

Seeded chicken

• chicken breast 300g, skinless, boneless
• seed mix see method
• salt ¼ teaspoon

Citrus salad

• bulgur wheat ½ cup
• bulgur spices see method
• red onion ½, finely diced
• vinegar ½ teaspoon (e.g. red wine, white wine, cider)
• lemon zest and juice of ½
• olive oil 1 tablespoon
• mustard ½ teaspoon
• carrot 1, grated
• radishes 2, thinly sliced
• mint 2-3 tablespoons, chopped
• feta 50g, crumbled
• mesclun ½ bag

To serve

• pomegranate dressing 

METHOD

Bring a full kettle to the boil. Bring a small pot of salted water to the boil. Preheat BBQ hotplate to medium heat (if using).

1. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Toss chicken in a shallow bowl with seed mix and salt to coat. Season with pepper.
2. Add bulgur, bulgur spices and a pinch of salt to a heat-proof, bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes until grains are tender. Drain well through a sieve.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken for 2-3 minutes each side, until cooked through. Set aside, uncovered, for about 5 minutes to rest.
4. While chicken cooks, add onion to a large bowl along with vinegar, lemon zest and juice, olive oil and mustard and whisk to combine.
5. Toss carrots and radishes together in bowl with drained bulgur wheat and remaining citrus salad ingredients. Season to taste.

To serve, pile spiced bulgur onto plates and top with seeded chicken. Drizzle with pomegranate dressing.

Seed mix
1 teaspoon each of chia seeds, poppy seeds, flax seeds, sunflower seeds and pumpkin seeds

Bulgur spice mix
½ teaspoon each cumin, coriander and paprika and ¼ teaspoon each garlic powder and turmeric

Pomegranate dressing
In a large bowl, whisk together 1 teaspoon Dijon mustard; 2 tablespoons pomegranate molasses; 2 tablespoons white wine; and 1 tablespoon runny honey. Add 6-7 tablespoons olive oil in a thin stream while whisking constantly until all is incorporated. Season to taste with salt and pepper. Will keep in fridge up to a week.

​Makes about 3⁄4 cup.

Enjoy this twist on a traditional comfort-food. This version of paella is easy peasy and will become a family favorite.

Ingredients

• 20 ml extra virgin olive oil.
• 1 medium brown onion, finely sliced.
• 300 g free-range chicken thigh, diced into 2cm chunks.
• 2 medium garlic cloves, minced.
• 1 teaspoon cumin, ground.
• 1 teaspoon smoked paprika.
• 1 teaspoon turmeric, ground.
• 400 g diced tomatoes, tinned.
• 1 bunch asparagus, diced into 3cm pieces.
• 1 cup cooked basmati rice, defrosted.
• 1/4 cup frozen peas.
• 2 cups baby spinach leaves.
• 30 g Parmesan, flaked.
• 1/4 cup parsley, finely sliced.

Directions
1. Heat the olive oil in a large saucepan over medium-high heat. Add in the onion and cook for 4-5 minutes, or until softened.
2. Add the chicken pieces into the frying pan with the onion and cook for 3-4 minutes, tossing regularly until browned all over (the chicken will finish cooking later). Add in the garlic, cumin, smoked paprika and turmeric and stir through for 30 seconds, or until fragrant.
3. Add in the diced tomatoes, asparagus, and Cooked Basmati Rice. Bring to a rolling simmer and cook for 5 minutes, or until the asparagus is tender and the liquid has reduced slightly.
4. Stir through the frozen peas, baby spinach leaves and a generous seasoning of salt and pepper for 1 minute or until spinach has wilted and the chicken has cooked through.
5. Divide the Spring Chicken Paella between a bowl for dinner and a container for lunch tomorrow. Serve both sprinkled with Parmesan and parsley.

​Note

Dairy-free option: Replace the Parmesan with 1 tablespoon of nutritional yeast flakes

This smoked salmon pizza is simply scrumptious – all the flavours work so well together….smoked salmon, rocket, capers, lemon, sour cream….what’s not to love?

The pizza dough recipe can be kept fresh for a few days in the fridge – simply roll it out when you need it. It’ll help you make a super quick dinner on a busy night!

Home-made pizza dough (makes 4 bases)

• lukewarm water 1 cup
• active dried yeast 1 tablespoon
• sugar 1 teaspoon
• high grade flour 450g
• olive oil 1 tablespoon
• salt 1 teaspoon

Pizza sauce

• olive oil 2 tablespoons
• garlic 2 cloves, finely chopped
• crushed tomatoes 1 x 400g can
• tomato paste 3 tablespoons
• extra-virgin olive oil 1 tablespoon
• dried oregano or mixed herbs 1/2 teaspoon

Toppings (enough for 2 pizza bases - double if making 4 pizzas)

• grated mozzarella cheese 1 cup
• cherry tomatoes 1/2 punnet, cut in half
• hot smoked or wood roasted salmon 200g (I used Regal wood roasted salmon)
• capers or caperberries 1-2 tablespoons chopped
• red onion 1/4, thinly sliced
• basil leaves handful
• rocket leaves handful

Lemon creme

• creme fraiche or sour cream 1/4 cup
• 1 small lemon juice and zest of
• horseradish paste 1-2 teaspoons, to taste (optional)

​METHOD

1. To make the pizza dough, put the water in a mixing bowl and add the yeast and sugar. Stir gently. Leave in a warm place until the yeast has dissolved and the mixture is very frothy. Mix well.
2. Place the flour, olive oil and salt in a large mixing bowl. Add the yeast mixture and mix well to form a dough (note: there may be some left over flour in the bowl once you’ve formed the dough, this is fine). Knead the dough for 10 minutes until smooth and elastic, then place in an oiled bowl. Cover with a tea towel or clingfilm and place in a warm place to rise until doubled in bulk (about 40 minutes). You can make the pizza tomato sauce while you are waiting.
3. Once it has risen, knock back the dough and divide into 4 even pieces. This recipe uses 2 pizza bases so you can freeze the other 2 pieces of dough (wrapped well in clingfilm) to use at a later date. Alternatively you can cook all four pizzas, just double the amount of toppings listed above!
4. Roll out each piece on a floured surface into a disc about 20cm in diameter (the thinner you can get the pizza base, the better). Your pizza bases are now ready!
5. Preheat oven to 230degC. If you have them, place two pizza stones on separate shelves in the oven to preheat. Alternatively preheat 2 oven trays. Get them really hot (this helps the bases crisp up on the bottom).
6. To make the sauce, heat olive oil in a medium fry-pan on medium heat. Cook garlic for 30-60 seconds. Add crushed tomatoes, tomato paste and dried herbs. Simmer, uncovered, stirring occasionally, for 10-12 minutes until sauce is thick and the consistency of chutney. Season to taste with salt and pepper.
7. Lay each pizza base on a sheet of baking paper. Spread tomato sauce over each base, leaving an edge for the crust. Sprinkle over mozzarella and arrange cherry tomatoes (cut-side-up) on top.Carefully lift up the baking paper with the pizza on top and place on hot preheated stone or tray. Cook the pizza until the base is crisp and the cheese is melted and golden, about 10-12 minutes.
8. Mix crème fraiche/sour cream, lemon zest and juice and horseradish (if using) together and set aside.
9. Take pizzas out of the oven and arrange flakes of salmon on top, followed by capers, red onion, rocket and basil. Finish with a drizzle of horseradish crème over the top. Slice and serve!