• 800g boiling potatoes
• 2 Tbsp olive oil
• 3 chorizo sausages
• large handful spinach
• 4 Tbsp apple cider vinegar
• small handful herbs (chives, basil, cress)
• Salt and pepper for seasoning

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• 1 cup Medjool dates (pipped)
• 1 cup sliced almonds
• 1/4 cup shredded coconut + extra for rolling
• 1/4 tsp salt

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• 1 can coconut milk
• 2 probiotic capsules
• few drops vanilla extract

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• 1 large cup popcorn
• 1 can sweetcorn
• 1 iceberg lettuce
• 4 spring onions
• 30g cheese
• 30g blue cheese
• 6 Tbsp greek yoghurt
• 1/2 clove garlic
• 2 tsp mustard
• 2 Tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• small handful coriander

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• 5 corguettes

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• 3 cups buckwheat flour
• 6 tsp baking powder
• 100g butter
• 8 Medjool dates
• 1 cup almond milk with extra to glaze

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• 1 can chickpeas
• 2 cloves garlic
• small handful parsley
• small handful coriander
• pinch chilli powder
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp baking soda
• 2 Tbsp olive oil

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• 1 cup frozen pineapple
• 1 frozen banana
• 1/2 cup coconut water
• 1/4 cup parsley leaves
• 1/2 avocado
• 1 tsp grated ginger

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• 300g potatoes
• 100g salmon
• olive oil for cooking
• small handful flat leaf parsley
• 1 egg (free-range)
• 1 lemon
• 1 Tbsp buckwheat flour

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• 2 Tbsp apple cider vinegar
• 2 tsp dijon mustard
• 6 Tbsp extra virgin olive oil
• Salt and pepper to season

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• 6 Tbsp Thai green curry paste
• 2 cloves garlic
• 1cm piece ginger
• 1 tsp lemongrass paste
• 2 Tbsp olive oil
• 1 cup chicken stock liquid
• 1 can coconut milk
• 2 tsp fish sauce
• 2 tsp honey
• pinch salt
• 6 kaffir lime leaves
• 350g chicken thigh
• 2 Japanese eggplant
• 1 cup snow peas
• 16 Thai basil leaves
• 1/2 lime
• Small handful coriander
• red chilli
• Option 2 serves brown rice if high carbohydrate or follicular phase

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• 3 cloves garlic
• handful broccolini
• 40g butter
• 1/2 bunch fresh thyme
• 2 Tbsp buckwheat flour
• 1L almond milk
• 450g dried macaroni (gluten-free)
• 30g parmesan cheese
• 150g cheddar cheese
• 100g baby spinach leaves
• handful cherry tomatoes
• 50g sliced almonds

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• 1.5kg asparagus
• 2 tsp salt
• 2 Tbsp olive oil
• 100mL vegetable stock
• 1/4 cup créme fraíche
• 1 Tbsp butter
• 1 handful parsley leaves
• 2 eggs (free-range)
• 1 Tbsp capers
• 1/2 lemon juice (optional)

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• 1 packet halloumi
• 3 Tbsp pumpkin seeds
• 3 Tbsp buckwheat flour
• 2 large handfuls baby spinach leaves
• 1 red onion
• 1 beetroot
• 1 Kumara
• 1 parsnip
• spinach and feta dip (see recipe or good quality store bought)
• Salt and pepper for seasoning
• Olive oil for frying

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• 2 cloves garlic
• 2 red chilli
• 1 lemon
• 4 Tbsp olive oil
• 150g prawns
• 50g cheese (your choice)
• large handful cherry tomatoes
• 1/2 can chickpeas
• 4 large handfuls spinach
• 1/4 head iceberg lettuce
• 1/2 tsp dijon mustard
• 1 Tbsp apple cider vinegar
• Pinch of brown sugar (or alternative)
• 2 Tbsp extra virgin olive oil (for the dressing)
• Optional add croutons

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• 1 large avocado
• 1 medium tomato
• 1/2 red onion
• small handful coriander
• 1/2 red chilli (if using)

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• 1 can chickpeas
• 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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• 1 Tbsp cacao
• 150mL coconut water
• 150 mL coconut milk or cream
• 2 Medjool dates pipped
• drizzle of liquid honey (optional maple syrup if vegan)
• 1 cube dark chocolate
• 1 serve of coffee in just enough water to dissolve

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• 1/2 chinese cabbage
• 1 daikon
• 1 carrot
• 1 onion
• 2 tsp salt
• 3 garlic cloves
• 3cm piece of ginger
• 3 long red chilli
• 2 large handful coriander stalks
• 1 Tbsp chilli powder
• 1 sachet vegetable starter culture

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• 1 clove garlic
• 2cm piece ginger
• 2 Tbsp lemongrass paste
• 1 tsp chilli flakes
• 1 tsp ground turmeric
• 4 tbsp Tamari sauce
• 1 lime
• 1 Tbsp honey

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• 2 cups brown sugar
• 1 cup apple cider vinegar
• 4 mangoes
• 1 onion
• 4cm piece of ginger
• 1 clove garlic
• 1 tsp mustard seeds
• 1/4 tsp chilli flakes

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• 2 eggs (free-range)
• 1 tsp Dijon mustard
• 500mL extra virgin olive oil
• 1 Tbsp apple cider vinegar
• 1/2 lemon
• salt for seasoning

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• 1 cup Greek yoghurt
• Large handful mint leaves
• 2 cloves garlic
• 1 lemon
• 1/2 tsp cumin
• pinch cayenne pepper (optional)
• salt and pepper for seasoning

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• Olive oil for cooking
• 1 onion
• 1 clove garlic
• 1 can chopped tomatoes
• 1 can pinto beans
• 4 tortillas (gluten-free)
• 50g cheddar cheese
• 1/2 cup sour cream
• small handful coriander

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• Bone broth (see recipe) or good quality store bought
• 2 corguette
• Large handful of herbs (Thai basil, coriander, Vietnamese mint)
• 2 red chilli
• 2 spring onions
• 1 lime

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