• 1 small avocado
• 1 cup brown sugar
• 1/3 cup maple syrup
• 2 Tbs coconut oil
• 1 Tbsp chia seeds
• 2 tsp vanilla extract
• 2 tsp roasted coffee
• 1/3 cup dark chocolate chips
• 1 1/4 cup whole grain spelt flour (or alternative)
• 3/4 cup cacao powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

• 1 medium kumara
• 3 eggs (free-range)
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 2 Tbsp coconut flour
• 4 Tbsp cocoa powder
• 1/4 tsp baking soda
• Pinch of salt
• 3 Tbsp chocolate chips

• 1/2 cup spelt flour (or alternative)
• 1 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg (free-range)
• 5 Tbsp brown sugar
• 1 cup pumpkin
• 2 Tbsp almond milk (or alternative)
• 2 Tbsp coconut oil
• 1/2 tsp vanilla extract
• Cream cheese icing (see recipe)

• 1 cup cream cheese (250g)
• 1/4 cup honey
• 1 tsp vanilla extract
• Almond milk

• 2 medium bananas (ripe)
• 3 eggs (free-range)
• 1/2 can crushed pineapple in juice
• 80g butter
• 1 Tbsp coconut sugar
• 1 tsp vanilla extract
• 1 Tbsp cinnamon
• 2 cups almond meal
• 1 tsp baking powder

• 400g desiccated coconut
• 50g brown sugar
• 4 egg whites (free-range)
• 1/4 tsp salt
• 1/2 tsp almond extract
• 1 1/2 cups frozen raspberries (defrost and drain prior to use)
• Freeze-dried raspberry powder for garnish

• 200g vermicelli rice noodles
• 4cm piece ginger
• 2 limes
• 1 Tbsp Tamari sauce
• 1 Tbsp chilli jam
• 2 Tbsp extra virgin olive oil
• 1 tsp sesame oil
• 4 spring onions
• 2 cos lettuce
• large handful sprouts
• 4 radishes
• 1 carrot
• 1 Tbsp sesame seeds
• small handful mint
• small handful coriander
• small handful pomegranate

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• Salmon steak
• Olive oil for frying
• Salt and pepper for seasoning

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• 1 frozen banana
• medium handful of frozen mango
• 1 Tbsp chia seeds
• 1/2 cup coconut yoghurt
• 1 cup coconut milk
• 1/2 cup coconut water
• 1 Tbsp honey or maple syrup if vegan

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• 1 frozen banana
• medium handful of frozen strawberries
• 1 Tbsp chia seeds
• 1/2 cup coconut yoghurt
• 1 cup coconut milk
• 1/2 cup coconut water
• 1 Tbsp honey or maple syrup if vegan

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• 1 frozen banana
• 1 Tbsp cacao
• 2 Medjool dates pipped
• 1 Tbsp chia seeds
• 1/2 cup coconut yoghurt
• 1 cup coconut milk
• 1/2 cup coconut water
• 1 Tbsp honey or maple syrup if vegan

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• 1 frozen banana
• medium handful of frozen berries
• 1 Tbsp chia seeds
• 1/2 cup coconut yoghurt
• 1 cup coconut milk
• 1/2 cup coconut water
• 1 Tbsp honey or maple syrup if vegan

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• 10cm piece sourdough
• 2 cloves garlic
• Caesar salad dressing (see recipe or good quality store bought)
• 2 eggs (free-range)
• 4 rashers bacon
• 2 heads gem lettuce
• 20g parmesan cheese

• 2 eggs (free-range)
• 3 bananas
• 1 1/2 cups almond meal
• 1 tsp vanilla essence
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/3 cup olive oil or melted coconut oil
• 1/3 cup almond milk (or alternative)
• Option to add 2 serves protein powder for high protein / ovulatory + luteal phase

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• 1kg tomatoes
• pinch saffron
• 20g sliced almonds
• 4 cloves garlic
• 5cm piece ginger
• 1 small onion
• 2 red chilli (optional)
• oilive oil for frying
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 400g tin coconut milk
• 2 tsp mango chutney
• Brown rice for serving

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• 1/4 red cabbage
• 1 cos lettuce
• 1 apple (granny smith)
• 2 carrots
• 3 spring onions
• handful coriander
• 2 Tbsp extra virgin olive oil
• 2 Tbsp apple cider vinegar
• Salt and pepper for seasoning

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• 800mL vegetable stock
• 400g tin coconut milk
• 4 tsp tamarind paste
• 4 Medjool dates
• 4 lemongrass
• 2 red chilli
• 4cm piece ginger
• 200g mixed mushroom
• 300g tofu
• 6 spring onions
• small handful coriander
• drizzle Tamari sauce

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• 400g mushrooms (mixed)
• 1 red onion
• 2 cloves garlic
• 10g butter
• 1/4 tsp paprika
• 1/4 tsp tarragon
• 2 Tbsp Tamari sauce
• 1/4 cup red wine
• 80g crème fraiche
• 4 sprigs flat leaf parsley

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• large handful dried porcini mushrooms
• 1 Tbsp chicken stock powder
• 2 cups boiling water
• 1 medium brown onion
• 250g button mushrooms
• 1 clove garlic
• 40g butter
• 1 cup Arborio rice
• 60g parmesan cheese
• Salt and pepper for seasoning

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• ‍

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1. Peel and destone the mango, place flesh into a blender
2. Finely grate in the lime zest, halve the lime, squeeze in the juice and blitz until smooth.
3. Peel, crush, and finely slice the garlic, then place in a frying pan on a medium heat with ½ a tablespoon of olive oil and all the spices, toast until lightly golen
4. Add in the mango, season
5. Set aside to cool
6. Enjoy!

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• 1 can chickpeas
• 2 medium avocados (ripe)
• 3 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp hulled tahini
• 3 Tbsp lemon juice
• 3 medium garlic cloves
• 1/2 tsp ground cumin
• Salt and pepper for seasoning
• Extra virgin olive oil for serving
• Chili flakes and coriander for garnish

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• 400g leftover meat (pork belly, chicken)
• 2 Tbsp pate
• 2 heads cos lettuce
• 1 carrot
• 1/4 daikon
• 2 spring onions
• Handful of herbs (Thai basil, mint, Vietnamese mint, coriander)
• 1 red chilli (if using)
• 1 Tbsp coconut aminos
• 1 Tbsp extra virgin olive oil
• 1 tbsp water (for the dressing)

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• 1 large cucumber
• 1 tsp dried chilli flakes
• 1 tsp Szechuan pepper
• 2 Tbsp sesame seeds
• 2 Tbsp Tamari sauce
• 2 Tbsp balsamic vinegar
• 1 1/2 tsp sesame oil

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• 1 can chickpeas
• 2 beetroots
• 3 cloves garlic
• 1 lemon
• 3 Tbsp tahini
• 3 Tbsp extra virgin olive oil
• pinch salt
• 1/2 tsp ground cumin

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