a few tasty recipes to wet your appetite

Please remember to use organic produce where possible and always wash the produce before use.

green juice

3 green apple
4  kale leaves
½ lemon
8 cos lettuce leaves
1 parsley
1inch of ginger
a handful of ice cubes and blend together, or put in a juicer, serve chilled


beetroot, goats cheese and walnut salad

4 small baby beetroot oven roasted
¼ cup of cooked brown lentils
¼ cup flat leaf parsley roughly chopped
½ a red onion sliced
2 cups of baby spinach
75 g halved walnuts
100g crumbled goats cheese

1 ½ tbsp balsamic vinegar
½ tsp Dijon mustard
2 tbsp olive oil
1 tbsp lemon juice
salt and pepper

Drizzle the beetroot with olive oil and roast the until cooked usually 20-30 mins at 220 degrees. You can always cut them up into smaller pieces to reduce cooking time. Cook lentils as per packet instructions. Oven roast walnuts, around 10mins on 100 degrees.

To make the dressing whisk lemon juice, balsamic, oil, mustard together and season with salt and pepper. Combine spinach, beetroot, walnuts, parsley, lentils in a bowl and crumble goats cheese over the top and pour over the dressing.

berry breakfast smoothie

¼ cup blueberries
¼ cup strawberries
¼ cup raspberries
½ banana
a small soy yogurt
a handful of ice cubes blend together and serve chilled


thai pumpkin soup

1.5kg Kent Pumpkin peeled and cubed
1 tbs Oilve oil
2 tsp green curry paste
1 white onion chopped roughly
1 carrot chopped roughly
2 cups of vegetable stock
½ cup coconut cream

Peel and cube the pumpkin. Heat the oil in a saucepan and add the curry paste for a few mins, add onion cook until soft, add pumpkin, carrot and stock, bring to boil and simmer for 15 mins or until vegetables are tender. Puree in a blender add coconut cream and serve immediately.