Prepare the Brine & Ferment the Mustard Seeds

• Dissolve 10g sea salt into 500ml filtered water to create a 2% brine solution.
• Place the yellow and brown mustard seeds in a sterilized jar.
• Add the chopped chili, ½ lime and minced garlic (if using) on top of the mustard seeds.
• Pour the brine over the mustard seeds, chillies, lime and garlic, ensuring they are all fully submerged.
• Weigh the seeds down with a clean glass to keep them submerged.
• Cover loosely with a lid or cloth and let it  ferment at room temperature (18-22°C) for 5-7 days.
• Check daily for bubbles and a tangy aroma.

Blend & Adjust

• Drain the fermented mustard seeds, reserving the brine.
• Blend the seeds with 2 tbsp of reserved brine and add more until you reach your desired texture. Blend for longer if you want a smooth homogenous mustard or for less time if you want a chunky wholegrain mustard.
• Stir in maple syrup and apple cider vinegar for balance and ensure to season to taste adding more salt or vinegar till you reach your desired taste.

Store & Age for Flavor Development

• Transfer the mustard to a clean, sterilized jar.
• Store in the fridge, where it will continue to develop flavor over time.
• For best taste, let it mature for 1-2 weeks before using.

• Prepare the veg: Peel and finely slice the red onions into thin slices. Cut the top off the garlic head so that its insides are exposed, and slice the pepper into long thin strips. Finely dice the fresh parsley.
• Preheat the oven: Set the oven to 200°C (392°F).
• Roast the vegetables: On a large baking tray, add the sliced red onions, whole head of garlic, sliced red pepper, and cherry tomatoes. Drizzle over the olive oil, balsamic vinegar, and maple syrup. Sprinkle with a large pinch of salt and toss to coat. Roast in the oven for 20–25 minutes until the vegetables are caramelised and tender.
• Prepare the garlic: Remove the baking tray from the oven. Carefully squeeze the roasted garlic cloves out of their skins and discard the husk. Mash the softened garlic with a fork and stir it into the roasted vegetables.
• Add the pasta and liquids: To the same tray, add the dried pasta, vegetable stock, plant milk, chopped tomatoes, and sundried tomato pesto. Stir everything together well to ensure the pasta is evenly coated in the liquid. Cover with tin foil or aluminium foil.
• Bake the pasta: Return the tray to the oven and bake for a further 25 minutes, stirring once halfway through. Bake until the pasta is soft and tender, and the sauce has thickened.
• Final touches: Remove from the oven and stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Sprinkle with a pinch of chilli flakes if desired.
• Serve: Spoon onto plates and enjoy warm, optionally with crusty bread to soak up the delicious sauce.

• Slice the tofu sheets into noodles: Roll the 200g tofu sheets into a cylinder and slice into thin strips, approximately 2cm (0.8 inch) wide, to resemble noodles.
• Prepare the sauce: Peel and finely grate 2 cloves garlic and 1 tbsp ginger. In a bowl or measuring jug, whisk together 3 tbsp tamari , 2 tbsp chilli paste, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 tbsp rice vinegar, 2 tbsp toasted sesame seeds, and 2 tbsp water until fully combined.
• Prepare the vegetables: Thinly slice 4 scallions at an angle. Julienne 1 courgette (zucchini), 1 carrot, and 1 red pepper into thin matchsticks. Set aside the 100g greens for later.
• Stir-fry the veg: Heat a large non-stick frying pan over high heat. Once hot, add ½ tbsp oil and add the sliced scallions, julienned courgette, carrot, and red pepper to the pan, along with a pinch of salt. Stir-fry for 1-2 minutes until slightly softened.
• Cook the remaining vegetables: Add the julienned courgette, carrot, and red pepper to the pan, along with a pinch of salt. Stir-fry for 1-2 minutes until slightly softened.
• Combine the noodles and sauce: Add the sliced tofu noodles to the pan, followed by the prepared sauce. Toss everything together until evenly coated and heated through.
• Taste and adjust: Check the seasoning, adjusting if necessary. Garnish with the 100g greens and extra toasted sesame seeds, if desired.
• Serve and enjoy: Dish up the noodles immediately and enjoy a flavourful, protein-packed meal!

Make the Pistachio Butter

• Blend 200g pistachios with 1 tbsp coconut oil in a food processor until smooth and creamy. Set aside.

Prepare the Date Layer

• Line a baking tray with parchment paper.
• Blend the pitted dates in a food processor until they form a sticky paste. (If needed, add 1 tbsp warm water to help blend.)
• Press the date paste evenly onto the lined tray, creating a thin, even layer.

Spread the Pistachio Butter

• Evenly spread the homemade pistachio butter over the date layer.

Melt the Chocolate

• Break the dark chocolate into small pieces and melt using:
• A double boiler (bain-marie)
• Or in the microwave, stirring every 20 seconds to prevent burning.
• Once melted, pour over the pistachio butter layer and spread evenly with a spatula.

Decorate & Set

• Sprinkle extra chopped pistachios and goji berries over the melted chocolate.
• Place the tray in the fridge for at least 1 hour, or until the chocolate is fully set.

Serve & Enjoy

• Once set, break or cut into pieces. Enjoy as a nutritious snack or dessert!

• Prepare your ingredients – Wash the celery, apples, fennel and mint (if using) well. Peel the lemons to avoid bitterness.
• Juice the ingredients – Feed the celery, apples, fennel, mint and lemons through your juicer.
• Mix & taste – Stir the juice well to blend the flavors. Adjust sweetness by adding an extra apple if needed.
• Serve & enjoy – Drink fresh or store in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.

• Prepare your ingredients – Wash the carrots well (no need to peel if organic). Peel the oranges and lemons to remove the bitter outer skin. No need to peel the turmeric and ginger if using a slow juicer.
• Juice the ingredients – Feed the carrots, oranges, turmeric, ginger, and lemons through your juicer one at a time, alternating between softer and harder ingredients to keep the juicer running smoothly.
• Mix & taste – Stir the juice well to blend the flavors. If you’d like a stronger kick, add a little more ginger.
• Serve & enjoy – Drink fresh over ice or store in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.

Get creative!

• Daily Immunity Shots: Pour into small bottles or shot glasses and take 1-2 shots per day for an immune boost.
• Tea Ice Cubes: Freeze the juice in ice cube trays and add to herbal teas for an extra punch of flavor and nutrients.
• Golden Elixir: Mix with warm water and a pinch of black pepper (to enhance turmeric absorption) for a soothing anti-inflammatory drink.

Prepare the Ingredients

• Dice the tomatoes and mango into small chunks.
• Peel and finely chop the red onion.
• Finely dice the chilli and chop the coriander.
• Mince the garlic, then combine all ingredients in a large bowl.

Salt & Pack the Jar

• Weigh the total amount of ingredients and calculate 2% of their weight in salt. (For example, if the ingredients weigh 1kg, use 20g of salt.)
• Mix well and let sit for 10 minutes to release natural juices.
• Pack the salsa tightly into a clean 1-litre jar, pressing down with a spoon to remove air pockets.
• If the mixture isn’t fully submerged in liquid, add a small amount of water.

Fermentation

• Place a small weight (such as a lemon, clean stone, fermentation weight, or small jar) inside the jar to keep the salsa submerged.
• Cover loosely with a fermentation lid or a cloth secured with a rubber band to allow gases to escape.
• Leave at room temperature (18–22°C) for 5–7 days, tasting daily until the desired tanginess develops.

Storage & Serving

• Once fermented to your liking, taste and adjust the seasoning if needed.
• Blend for a smooth texture or leave chunky.
• Seal the jar with a proper lid and store in the fridge, where it will continue developing flavour and last for several months.
• Serve with tacos, burritos, grilled vegetables, nachos, or as a probiotic-rich dip!

• Prepare your ingredients – Wash the beets, carrots, and apples thoroughly. Peel the lemons to remove any bitterness. No need to peel the beets and carrots if using a slow juicer.
• Juice the ingredients – Feed the beets, carrots, apples, and lemons through the juicer, alternating between soft and hard ingredients for smooth extraction. Add the mint leaves last for a refreshing twist.
• Mix & taste – Stir the juice well to blend the flavors. If you’d like a slightly sweeter juice, add an extra apple.
• Serve & enjoy – Drink fresh over ice or store in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.

For the Berry Lime Juice:

• Juice the cucumber, celery, apples, lime blueberries and raspberries together.
• Stir in the coconut water, and a pinch of sea salt.
• Serve chilled and enjoy immediately for a fresh, hydrating boost.

For the Electrolyte Boost (Blue/Green – with spirulina)

• Juice the cucumber, celery, apples, lime and blueberries together.
• Stir in the blue spirulina, coconut water, and sea salt until well combined.
• Pour into a glass and drink immediately for a natural, energizing boost.

For the Citrus Zing (Yellow)

• Juice the cucumber, celery, apples, carrots, and turmeric together.
• Stir in the freshly squeezed lemon and orange juice, coconut water, and sea salt.
• Mix well, serve over ice, and enjoy a revitalizing citrus punch.

• Prepare your ingredients – Wash the spinach, kale, parsley, cucumber, and apples thoroughly. Peel the limes to remove any bitterness from the rind.
• Juice the ingredients – Feed the spinach, kale, parsley, apples, cucumber, and limes through your juicer one at a time, alternating between leafy greens and juicier ingredients (like apples and cucumber) to keep the juicer running smoothly.
• Mix & taste – Stir the juice well to combine the flavors evenly. If you prefer a slightly sweeter taste, add an extra apple.
• Serve & enjoy – Pour into a glass over ice and enjoy immediately for the freshest taste and maximum nutrient absorption. Store any leftovers in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.

• Prepare your ingredients – Wash the cucumbers, celery, and apples thoroughly. Peel the lemons to avoid bitterness from the rind. No need to peel the ginger if using a slow juicer, but you can if preferred.
• Juice the ingredients – Feed the cucumbers, celery, lemons, apples, and ginger through your juicer one at a time, allowing the machine to extract as much juice as possible. If using a slow juicer, alternate between softer (cucumbers, lemons) and harder (celery, apples) ingredients for smooth juicing.
• Optional boost – Pour the fresh juice into a large jug or bottle. If you’d like an extra hydration boost, mix in coconut water and stir well.
• Serve & enjoy – Pour into a glass over ice for an extra refreshing hit. Store any leftovers in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.

Prepare the Base

• Line a cupcake tin with 8 paper cases.
• In a mixing bowl, combine the rolled oats, peanut butter, and maple syrup. Stir well until all the oats are evenly coated.

Form the Base Layer

• Divide the oat mixture evenly between the 8 cupcake cases, pressing it down firmly to create a compact base approximately 1cm (0.4 inches) thick.

Make the Peanut Butter Filling

• In a small bowl, mix the peanut butter and maple syrup until smooth.

Layer the Filling

• Spoon the peanut butter mixture evenly on top of the oat base in each cupcake case, ensuring it is spread evenly.

Melt the Chocolate

• Break the dark chocolate into small pieces and melt it using a bain-marie (double boiler) or in the microwave, heating in short bursts and stirring between each interval.

Top with Chocolate

• Pour the melted chocolate over each cup, ensuring a ½ cm (0.2 inches) thick chocolate layer.

Decorate & Set

• Sprinkle with roasted salted peanuts and a pinch of salt (if using).
• Place the tray in the fridge for at least 30 minutes, or until fully set.

Serve & Enjoy

• Once firm, remove from the fridge and enjoy these deliciously crunchy and creamy peanut butter chocolate oat cups!

Preheat the Oven

• Preheat your oven to 200°C (400°F) so it’s ready by the time everything is assembled.

Prepare the Vegetables

• While the oven heats, prepare your vegetables:
• Slice the green onions.
• Finely slice the red pepper.
• Roughly chop the mushrooms.
• Halve the baby corn lengthwise.
• Peel and finely slice the red onion.

Assemble Everything in the Baking Tray

• In a large baking tray, spread out the noodles, mushrooms, and prepared vegetables.
• Ensure the noodles are at the bottom so they absorb the sauce properly.

Make the Sauce

• In a large jug, whisk together all the sauce ingredients, ensuring the peanut butter is fully incorporated.
• Pour the sauce evenly over the noodles and vegetables.

Bake to Perfection

• Place the tray in the preheated oven and bake for 20–25 minutes.
• Halfway through, give everything a quick stir to ensure even cooking.
• The dish is ready when the sauce has thickened slightly and the noodles are tender.

Final Touches & Serving

• Remove from the oven and give everything a final mix.
• Garnish with peanuts, a squeeze of lime, and a sprinkle of fresh coriander or chives.
• Optionally, serve with red sauerkraut for extra tang and colour.
• Dish up and enjoy this rich, umami-packed meal—perfect for a cosy dinner!

Prepare the ingredients:

• Peel the limes and grapefruit, ensuring you remove as much of the white pith as possible to avoid bitterness.
• If not using organic turmeric and ginger, peel them before use.
• Chop the cucumber and apple into small pieces for easier blending.
• Remove the mint leaves from their stalks.

Blend:

• Add all ingredients to a high-speed blender.
• Blend until smooth and well combined.
• If the consistency is too thick, add more water or a few ice cubes to thin it out.

Serve:

• Pour into glasses and enjoy immediately for the freshest flavor and maximum nutrients. Enjoy!

• Cut the beetroot in half, lengthwise and use a peeler to peel long strips the width of the beetroot, (be careful of your fingers!), get as many strips as you can. Rip the oyster mushrooms in half lengthwise.
• In a large bowl add the beetroot strips and the mushrooms along with the sumac, salt, black pepper, smoked paprika, tamari and maple syrup and mix well. Leave to marinate while you make the coriander salad and tahini cream.
• For the coriander salad finely dice the cucumber, and coriander, shuck the pomegranate seeds and quarter the cherry tomatoes. Add to a bowl along with a pinch of salt and mix well. Taste and season to your taste
• For the tahini cream, add the yoghurt, tahini, garlic powder, lemon juice and pinch of salt and mix well until it comes together. Taste and season to your liking by adding more salt or lemon. This is to be the base creamy flavour.
• To cook the skewers.
• Take the 2 metal skewers and carefully layer on the mushrooms and beetroot, we went 2 layers of mushroom then 1 layer of beetroot and continued with this pattern until we had filled the skewers.
• Heat a large frying pan on high heat, once hot add 2 tbsp of oil and carefully add the skewers with the beet and mushrooms, cook on each side for 2-3 mins until they start to lightly char and beetroot starts to almost caramelise. Remove and using a sharp knife carve the mushrooms and beetroot off the skewers into bite sized pieces.
• To plate up: Take a flatbread and add a good dollop of tahini cream, a generous amount of coriander salad, add some of the mushrooms and beet mix and lastly finish with some pickled chillies. Repeat with the remaining flat breads and enjoy!

• Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
• Mix the tofu with the dry ingredients
• In a bowl mash the tofu, and sieve in the flour, salt, and garlic powder (if using).
• Add the tamari/ soy sauce and knead until it comes together
• Knead briefly for a few more minutes until a soft dough forms. If it's too sticky, add a little more flour.
• Shape the bagels
• Lightly dust your hands with flour and divide the dough into 6 equal pieces. Roll each piece into thin sausage shape approx 2cm or ¾ inch and link them together until they are bagel shaped or look like doughnuts.
• Boil the bagels
• Bring a large pot of water to a boil, and reduce to a simmer. Drop in the bagels one at a time and cook each one for approx 30 seconds, they should start to float. Using slotted spoon transfer the bagels to the lined baking tray
• Bake
• Generously sprinkle with sesame seeds or bagel seasoning.
• Bake for 30-35 minutes, until firm and golden brown.
• Cool & Enjoy
• Let them cool on a wire rack before slicing. Enjoy with your favorite spreads like hummus, smashed avocado, or vegan cream cheese!

• Peel the orange and lime: Remove the outer skins of 1 orange and 1 lime.
• Juice the base ingredients: Using your Nama juicer, juice 5 carrots, 2 apples, 1 pear, 1 peeled orange, and 1 peeled lime. You should yield approximately 600–700ml (2 ½ – 3 cups) of juice.
• Prepare the fermentation jar: Roughly slice 10g of fresh ginger (leave out the ginger if you prefer) and quarter 1 apple and 2 oranges. Add these to a 1-litre (4¼ cups) jar.
• Combine and ferment: Pour the freshly prepared juice into the jar over the prepared fruit and ginger. Close the lid tightly and leave the jar to ferment for 3–5 days.
• Fermentation timing: At room temperature (20°C / 68°F), fermentation takes approximately 3 days. In cooler conditions, it may take up to 5 days.
• Strain and bottle the soda: Once fermented, strain the juice and use a funnel to decant it into 1–2 swing-top lid bottles. Seal the lids securely.
• Secondary fermentation: Allow the bottles to ferment for 3–7 days at room temperature, burping them daily to release carbon dioxide. Burp by opening the lid for 1–2 seconds.
• Fermentation timing: Warmer environments speed up fermentation, while cooler environments slow it down. Monitor the carbonation and taste until it reaches your desired fizziness.
• Refrigerate and enjoy: Once the soda is fizzy and to your liking, transfer the bottles to the refrigerator. The soda will keep for up to 1 week in the fridge.

Prepare Ingredients:

• Fill and boil the kettle.
• Peel and grate the garlic and ginger.
• Slice the scallions and mushrooms, and finely dice the red chilli, removing the seeds if desired.
• Grate the tofu using a fine grater.
• Remove the larger outer leaves from the cabbage.

Blanch Cabbage Leaves:

• Fill a saucepan with just boiled water and a pinch of salt.
• Blanch cabbage leaves for 3-4 minutes, then remove and rinse in cold water to stop them from cooking further.

Make Dressing:

• Mix together the ingredients for the dressing in a bowl.

Prepare Filling:

• Heat a wide-bottomed frying pan over high heat.
• Add 1 tbsp sesame oil, tofu, mushrooms, and a pinch of salt. Cook for 4-5 minutes, stirring regularly.
• Once tofu starts to turn golden, add grated ginger, garlic, scallions, chilli, and 3 tbsp of the dressing. Mix well and cook for an additional 2-3 minutes, stirring regularly. Transfer this filling to a bowl and rinse the frying pan quickly.

Assemble Rolls:

• Lay out 1 cabbage leaf and place approximately 2 tbsp of the tofu and mushroom filling in the centre.
• Carefully roll up the cabbage, folding in the sides as you go to create a mini burrito-like shape. Repeat with remaining cabbage leaves and filling.

Cook Cabbage Rolls:

• Heat the frying pan over high heat.
• Add 1/2 tbsp sesame oil, then cook 4-5 cabbage rolls at a time for 2-3 minutes on each side until they turn slightly golden.
• Repeat with any remaining cabbage rolls.

Serve:

• Serve cabbage rolls with the remaining dressing as a dipping sauce. Enjoy this delicious dish!

Blend the Filling:

• Add the cashews, desiccated coconut, maple syrup, vanilla extract, and salt to a food processor. Blend for 30–60 seconds until it starts to combine.
• Add the frozen raspberries and blend for another 30–60 seconds until the mixture turns a vibrant pink and comes together into a sticky dough.

Shape & Freeze:

• Scoop out small amounts of the mixture (approx. 1 tbsp per ball) and roll them into bite-sized balls. Place them on a baking tray lined with parchment paper and freeze for 30 minutes until firm.

Melt the Chocolate:

• Break the dark chocolate into small pieces and melt it in a heatproof bowl over a bain-marie (water bath) or in the microwave in 20-second bursts, stirring in between.

Coat the Balls in Chocolate:

• Once firm, take the raspberry balls from the freezer. Using a fork or a skewer, dip each ball into the melted chocolate, ensuring they are fully coated. Let excess chocolate drip off before placing them back onto the parchment paper.

Set & Enjoy!

• Place the chocolate-coated raspberry love balls in the fridge for 10–15 minutes until the chocolate has set.

• Add the chopped ginger, sugar, and water to a sterilized 1L jar. Stir well to dissolve the sugar.
• Cover loosely with a lid or cloth and label it with the date.
• Leave it to ferment at room temperature and make sure to burp and feed it daily for 5 days.

Daily Feeding (For 5 Days)

• 5–10g (about 1 tsp) fresh ginger, finely chopped
• 1 tsp brown sugar
• Each day, add the fresh ginger and sugar to the jar.
• Stir well and reseal.
• Burp the jar by quickly opening the lid to release built-up gas, then close it again.

After 5 Days – Ready to Use!

• Your ginger bug should now be bubbly and smell yeasty, like beer or bread. It’s ready to use!
• Use immediately to ferment homemade sodas.
• Store in the fridge for up to a week.
• To enjoy a quick probiotic drink, mix it with fizzy water, maple syrup, and lemon juice for a refreshing boost!

• Cook the Chickpeas: Heat 1 tablespoon of oil in a pan over medium heat. Add the red onion and garlic, and sauté for 2-3 minutes until softened. If you like a bit of heat, toss in the chili as well.
• Add the Flavours: Add the smoked paprika and cook for another minute, allowing the spices to release their fragrance. Now, stir in the tomato puree, tamari, and spicy red pepper pesto (or harissa), and cook for a minute until it’s all blended.
• Simmer: Add your drained chickpeas to the pan, season with a pinch of salt and black pepper, and pour in a splash of water. Let it all simmer for 5-7 minutes, allowing the sauce to thicken and the chickpeas to soak in the flavours.
• Prepare the Tahini Cream: While the chickpeas are cooking, mix together the plant-based yogurt, tahini, lemon juice, salt, and garlic powder (or fresh garlic) in a small bowl. This will create a creamy and tangy balance to the spicy chickpeas.
• Garnish: Slice the spring onions and prepare your pickled red onions or cabbage for garnish.
• Serve: Once the chickpeas are done, serve them hot with a generous dollop of tahini cream on top. Add the fresh spring onions and pickled red onions for a zesty crunch. Pair it with some crusty sourdough bread to mop up all that delicious sauce, and drizzle with olive oil for extra richness.

• Prepare the greens: Remove 100g (about 3 ½ cups) kale from its stems and add it to a bowl. If using spinach or other greens, simply place them in the bowl. Pour 500ml (2 cups) of boiling water over the greens and cover with a lid for 3 minutes to wilt.
• Drain the beans: Rinse and drain 2 x 400g (about 3 ½ cups) tins of butter beans (or your chosen beans) thoroughly.
• Blend the green sauce: Into a blender, add 120g (1 cup) cashew nuts, 2 tbsp nutritional yeast, ½ tsp salt, 1 tsp garlic powder, and the juice of ½ lemon. Add the soaked greens along with the water from the bowl. Blend until smooth.
• Cook and thicken the sauce: Pour the green sauce into a saucepan and add the drained beans. Heat the mixture gently over medium heat, stirring occasionally until warmed through and slightly thickened. Taste and adjust seasoning with more salt, black pepper, or lemon juice, as needed.
• Serve and garnish: Serve the green beans and sauce with 1 sliced red chilli, a spoonful of red sauerkraut, and 4 slices of toast. Enjoy a quick, healthy, and delicious meal!

• Preheat the oven: Preheat to 180°C (350°F) and lightly grease two ramekins or one medium-sized baking dish.
• Mix dry ingredients: In a mixing bowl, combine the oats, ground almonds, and baking powder.
• Prepare wet ingredients: In a separate bowl, whisk together the almond milk, maple syrup, almond extract, and the plant-based yogurt until smooth.
• Combine: Add the wet ingredients to the dry mixture and stir until fully incorporated.
• Pour into dishes: Divide the mixture evenly into two ramekins or a single baking dish.
• Decorate: Top with flaked almonds and sprinkle with icing sugar for a golden, slightly crispy finish.
• Bake: Bake for 20–25 minutes until golden and set.
• Serve: Enjoy warm for a dessert-like breakfast, optionally drizzled with more maple syrup or paired with a dollop of plant-based yogurt.

Prepare your ingredients:

• Peel the citrus fruits, ginger, and turmeric if using fresh.

Juice your ingredients:

• Feed the citrus fruits, ginger, turmeric, black peppercorns, and coconut oil into your Namawell juicer.
• Tip: If using ground turmeric and black pepper instead of fresh, do not put these through the juicer as they can stain the juicer. Instead, mix them into the juice after juicing.
• The coconut oil helps to enhance nutrient absorption, especially for fat-soluble compounds like curcumin in turmeric. Black pepper contains piperine, which increases the bioavailability of curcumin, making the nutrients even more potent.

Freeze into cubes:

• Pour the juice into an ice cube tray and freeze until solid.

Make your tea:

• When you’re ready to enjoy, pop a cube into a mug, add boiling water, and stir in your preferred sweetener (honey, agave, or maple syrup).

Sip and feel amazing:

• Enjoy your immunity-boosting tea and let its warming and nourishing benefits help keep colds and flus at bay!

Make the caramel:

• Add the dates, peanut butter,vanilla extract, coconut oil, and water to a food processor and blend until super smooth and caramel-like, adding more water if needed to achieve a smooth caramel consistency.
• This may take from 5 to 10 mins to get a super smooth texture.
• If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like colour.

Shape the caramel into small squares:

• Line a small baking tray with parchment and spread and level out the caramel so it is approx 2cm high. You want it to be as smooth as you can.
• Place in the freezer to set for 2-4 hours, or overnight.
• Remove and slice into squares that are approx 1.5cm x 1.5cm. You may need to allow it to defrost slightly if you left them to set overnight.

Coat in chocolate:

• Melt the chocolate and using a fork dip the caramel squares in the dark chocolate so they are all evenly coated.
• Place back on the baking parchment and sprinkle with some sea salt.
• Place back in the freezer or fridge for 10 mins until they set and enjoy!

Preheat the oven and prepare the aubergine:

• Preheat your oven to 200°C (392°F).
• Char the aubergines over a gas burner until the skin blisters and peels off easily, or alternatively bake it in the oven for 40 minutes until soft.

Make the tomato sauce:

• Peel and dice the garlic cloves and finely dice the chilli. 
• Heat a saucepan over medium heat and add olive oil. Once hot, sauté the garlic and chilli for 2 minutes until the garlic turns golden. Add a tin of chopped tomatoes, maple syrup, salt, and a pinch of black pepper. Cook for 5 minutes, then remove from the heat. 
• Taste and adjust the seasoning if needed.

Prepare the aubergine schnitzel:

• Once the aubergine is cooked, peel off the skin and flatten the flesh with a fork.
• Dip the flattened aubergine first into flour, then into oat milk, and finally coat it thoroughly with the breadcrumbs. 
• Repeat with the second aubergine.

Fry the schnitzel:

• Heat the vegetable oil in a saucepan over medium heat. 
• Once the oil is hot, add the breaded aubergine and fry until golden brown on both sides.
• Remove the schnitzel and place it on kitchen paper to absorb excess oil.

Serve:

• Spread a thin layer of the tomato sauce on a plate and place the aubergine schnitzel on top.
• Serve immediately and enjoy!

• Wash and soak your seaweed in water for 10 minutes to rehydrate it before juicing
• Give your foraged greens a good wash and soak.
• Add all ingredients into the hopper of your juicer and juice.
• Add more apples if you want a sweeter juice
• Enjoy this delicious nutrient packed juice!

Prep the veg

• Peel and finely chop the onion and garlic.
• Slice the carrots into half moons that are approx 1/2cm in width
• Tear the oyster mushrooms into smaller pieces.
• Top and tail the fine beans
• Chop the potatoes into even chunks for boiling (leave the skin on for a more nutritious mash).
• Drain and rinse the lentils
• Roughly chop the dark chocolate

Saute the base veg

• Heat a large saucepan or casserole dish over medium heat with 1 tbsp of vegetable oil.
• Add the chopped onion, mushrooms, fine beans and carrots. Sauté for 6–7 minutes until softened and starting to caramelize.
• Stir in the garlic and cook for 1 more minute.

Boil the potatoes

• Fill another saucepan with the prepared potatoes and cover with cold water. Add in 1 tbsp of salt and bring to a boil. Reduce to a simmer and leave to cook for 15mins or until the potatoes are soft and well cooked

Build the Flavor:

• Add the tomato purée, tamari and the red wine and stir well, letting it cook for 4-5 minutes to burn off the alcohol and develop a rich flavor.

Add Lentils and season:

• Add in the drained black lentils along with the bay leaf, dark chocolate, a sprig or two of thyme/rosemary and the veg stock.

Simmer:

• Turn the heat on high and bring to a boil and reduce to a medium heat and cook for 20 more minutes, with the lid off, stirring occasionally. At the end of 20 mins it should have reached a thick almost caramel like texture. Taste and season with salt and pepper to taste.

Mash:

• Drain the potatoes and mash with 100 ml of oat milk, 2 tbsp of olive oil and a pinch of salt, and pepper. Mash until smooth and creamy. Season to taste.

To Serve

Plate the Dish:

• Spoon the creamy mashed potatoes onto each plate.
• Ladle the rich winter stew over the potatoes.
• Add a side of purple broccoli.

Garnish:

• Garnish with a sprig of rosemary or a drizzle of olive oil, if desired.
• Enjoy this warm, rich, and comforting winter stew!

Preheat the Oven and roughly chop peanuts:

• Preheat your oven to 160°C (320°F) and line a large baking sheet with parchment paper.
• Roughly chop the peanuts.

Mix the Wet Ingredients:

• Add to a sauce pan the coconut oil, peanut butter and maple syrup and heat on a medium heat for 2-3 mins until it becomes smooth and runny.
• Take off the heat and stir in the vanilla extract and salt.

Combine Dry Ingredients:

• In a large mixing bowl, combine the oats, chopped peanuts, dried peanut powder, and chia seeds.

Mix It All Together:

• Pour the wet mixture over the dry ingredients and mix thoroughly until all the oats and peanuts are evenly coated.

Bake the Granola:

• Spread the mixture evenly on the prepared baking sheet, pressing it down slightly to form clusters.
• Bake for 20–25 minutes, stirring halfway through for even baking. For chunkier granola, avoid stirring too much.
• Keep an eye on it to ensure it doesn’t burn.

Cool and Add Chocolate (Optional):

• Remove the granola from the oven and let it cool completely on the tray. It will crisp up as it cools.
• If using chocolate chips, sprinkle them over the granola while it’s still slightly warm so they stick but don’t fully melt.

Store:

• Transfer the granola to an airtight container once fully cooled. It will stay fresh for up to 2 weeks at room temperature.

Serving Suggestions:

• Enjoy it as a topping for smoothie bowls or vegan yogurt.
• Serve with plant-based milk for a high-protein breakfast.
• Use as a snack straight out of the jar!

Prepare the tofu dough:

• Drain 250g firm tofu and blend until it forms a smooth paste. Transfer to a mixing bowl and add 150g chickpea flour, 1 tsp garlic powder (or 1 clove of garlic, finely diced), 1 tbsp olive oil, and a pinch of salt. Mix thoroughly and knead gently on a lightly floured surface until it forms a solid dough ball. Add extra flour as needed to prevent sticking.

Shape the gnocchi:

• Divide the dough into 8 balls. Roll each ball into a thin rope approximately 2.5cm in diameter. Cut the ropes into small bite-sized pieces.

Boil the gnocchi:

• Fill a saucepan with freshly boiled water and add 1 tbsp of salt. Bring the water to a boil and add the gnocchi. Cook until the gnocchi floats to the surface (approximately 1 minute). Remove with a slotted spoon and set aside.

Fry the gnocchi:

• Heat a frying pan over high heat and add 1 tbsp (15ml) olive oil. Once hot, add the gnocchi and fry for 8-10 minutes, turning frequently to ensure they cook evenly. Continue until the gnocchi are lightly golden on all sides with a slightly crispy exterior

Make the tomato sauce:

• Peel and dice 3 cloves of garlic and finely dice 1 red chilli. Heat a saucepan over medium heat and add 3 tbsp (45ml) olive oil. Once hot, sauté the garlic and chilli for 2 minutes until the garlic turns golden. Add 1 x 400g tin of chopped tomatoes, 1 tbsp (15ml) maple syrup, 1 tsp salt, and a pinch of black pepper. Cook for 5 minutes, then remove from the heat. Taste and adjust seasoning if needed.

Serve:

• Divide the tomato sauce between two bowls. Top with the crispy gnocchi and garnish with fresh basil or your preferred green. Enjoy!

• Prepare your vegetables: Peel and finely dice the onions and garlic. Slice the carrots and cut the leeks into thin rounds (approx 2 cm rounds). Cut the broccoli into small florets and finely chop the stalk making sure to use it as well. Separate the kale leaves from the stalk and finely chop and finely chop the stalk aswell. Drain and rinse the black beans, chickpeas and lentils.
• Fry the onions: In a large pot over a high heat, add the diced onions. Cook for 3-4 minutes, stirring regularly. If anything begins to stick, add 2 tablespoons of water/vegetable stock to deglaze the pot.
• Cook & sweat the veg: Add the leeks, carrots, broccoli stalks, kale stalks, and a generous pinch of salt. Cook for 2 minutes stirring regularly. Add 50 ml of vegetable stock, cover with a lid, reduce the heat to low to medium and let the vegetables sweat for about 10 minutes, stirring occasionally.
• Add the remaining ingredients: To the pot, add the black beans, chickpeas, lentils, tomato passata, tomato paste, tamari, the rest of the vegetable stock, pasta, and kale leaves. Stir to combine. With the lid on, bring the stew to a boil. Then, reduce the heat to low and let it simmer for 10 minutes. Stir occasionally.
• Taste & Season: After simmering, taste the stew and adjust the seasoning with salt and black pepper. If you prefer a spicier stew, add chilli flakes to your liking.
• Serve the stew warm with fresh bread on the side for a hearty and nourishing meal.

• Toast the quinoa: Heat a saucepan over low-medium heat, add the quinoa, and stir until it starts popping, this should take approx 5 mins. Stir for another minute, then remove from heat.
• Melt the chocolate: Melt the chocolate, in a bain marie/ water boiler or in the microwave
• Add the peanut butter: Stir in the almond butter or peanut butter to the chocolate.
• Combine and prepare: Mix everything well, then line a baking tray with parchment paper. We used a small tray that was 16cm x 12cm x 5cm high
• Set the mixture: Pour the mixture onto the parchment-lined container and sprinkle over some goji berries and shelled pistachios, freeze for 30 mins or leave to set in the fridge for 2 hours
• Slice and enjoy: Cut the bars into squares, we got 12 small squares and enjoy!

Prepare the Juice:

• Juice the kale, fennel, pak choi, cucumber, 3 apples, some of the ginger.

Prep the veg for Fermentation:

• Quarter the remaining 2 apples, roughly slice the remaining ginger, quarter the lemons and add to a jar or jug that is approx 1-2L in volume. Pour in the juice along with the mint leaves and the 2 tbsp of coconut sugar. There is wild yeast occurring on the skin of the lemons, apples, ginger and mint leaves which convert the sugars to natural carbonation and probiotic bacteria. Cover with a lid or cloth.

Leave to ferment

• Leave to ferment at room temperature in indirect sunlight for 2-3 days. If the jar is sealed you will have to burp it regularly which simply means opening the lid and closing it to release excess build up of carbonation.

Bottle the Juice for 2nd Fermentation:

• Sieve the juice and pour into a sterilized glass bottle or jar with a tight-fitting lid. Leave about 1 inch of headspace for the gas to build up.

Ferment:

• Store the bottle at room temperature for another 2-3 days. Check daily to "burp" (release gas) to avoid pressure buildup.

Chill and Serve:

• Once fizzy and slightly tangy, refrigerate the drink to slow fermentation. Serve cold, garnished with a sprig of mint or a slice of cucumber.

Prepare the Tofu:

• Place the block of tofu on a cutting board with a chopstick or similar object on either side.
• Slice the tofu in vertical lines, stopping at the chopsticks to avoid cutting through.
• Flip the tofu and repeat with horizontal slices to create the accordion effect.

Make the Miso Glaze:

• In a small bowl, whisk together the miso, maple syrup, rapeseed oil, lemon juice, gochugaru, grated ginger, and garlic until smooth.

Glaze and Roast:

• Preheat your oven to 200°C (400°F).
• Place the accordion tofu on a lined baking tray. Use a brush or spoon to coat the tofu thoroughly with the miso glaze, ensuring it seeps into the cuts.
• Bake for 20–25 minutes, basting halfway through with any remaining glaze, until golden and slightly crisp.

Prepare the Vegetables and Base:

• While the tofu bakes, julienne the carrots and prepare your kimchi and cooked rice or quinoa.

Assemble:

• Serve the roasted accordion tofu on a bed of rice or quinoa.
• Top with julienned carrots and a dollop of kimchi.

Optional Garnishes:

• Add sliced green onions, sesame seeds, or a drizzle of toasted sesame oil for extra flavor.

• Prepare Cashews: Place the cashew nuts in a small pot and cover with boiling water. Simmer gently for 5-10 minutes, then drain and rinse.
• Cook Pasta: Fill a large saucepan with boiling water and add 1 tbsp of salt. Add your pasta and cook according to package instructions.
• Prepare Vegetables: Peel and finely slice the onion and garlic. Finely chop the mushrooms. Finely slice the brussel sprouts
• Cook Onion and Mushrooms: Heat a large wide bottom pan over high heat. Add 1 tbsp of oil (or a few sprays of oil), followed by the onions, sliced brussel sprouts and ½ tsp of salt. Reduce the heat to medium and cook for 4-5 minutes stirring until the onions brown slightly. Stir occasionally. Add the chopped mushrooms and garlic and cook for another 4-5 minutes. Stir in the tamari, cook for an additional minute, then turn off the heat.
• Prepare Cashew Sauce: While the mushrooms are cooking, make the cashew sauce. Add the drained and rinsed cashew nuts and the rest of the sauce ingredients to a blender or food processor. Blend at high speed until smooth. Add the creamy cashew sauce to the pan, then turn the heat to medium. Cook for 1-2 minutes, stirring continuously, to allow the sauce to thicken.
• Combine Pasta, Sauce & Mushrooms: Drain the cooked pasta, reserving some pasta water. Mix the pasta into the sauce, making sure the pasta is well coated. If the sauce is too thick, add reserved pasta water until you reach your desired creamy texture. If it is too watery, cook for a few minutes to thicken, stirring constantly to avoid sticking. Taste and adjust seasoning with salt and black pepper as needed. Add the mushrooms, oninos and sprout mixture and mix through.
• Garnish and Serve: Optionally, garnish with finely sliced fresh red chilli. Serve hot and enjoy your creamy, comforting pasta!

Charred Garlic and Almond Sprouts

• Half the brussel sprouts and peel and finely dice the garlic cloves.
• Heat a non-stick pan on high heat, once hot add the butter and allow to melt.
• Add the halved brussel sprouts along with a pinch of salt and leave to cook without moving for 3 mins. Turn the sprouts and they should be charred on one side. Flip them to char on the other side and add the garlic and fry for 2 mins and then add 4 tbsp of water and put a lid on to steam for 4 mins. Remove the lid and allow the water to evaporate and finish by adding the vinegar, maple syrup and flaked almond and leave to cook for a further 2 mins. Taste and adjust the seasoning to your liking by adding more salt or black pepper.

Korean Style Brussel Sprouts

• Peel and finely dice the garlic and ginger. Finely dice the chilli removing the seeds if you prefer it less hot. Quarter the brussel sprouts.
• Heat 1 tbsp of oil in a large non-stick pan over medium-high heat.
• Add the ginger, garlic, and chili, sautéing for about 30 seconds. Add the quartered Brussels sprouts and stir-fry for 2-3 minutes until they begin to char slightly.
• Add 4 tbsp of water, cover with a lid, and steam for 3-5 minutes until the sprouts are just tender but not mushy. Stir occasionally and add more water if needed.
• Remove the lid and add the gochujang, soy sauce, rice vinegar, and maple syrup, stirring well to coat. Cook for another 2 minutes until the sauce thickens slightly.
• Drizzle with toasted sesame oil, then toss the sprouts gently to combine.
• Serve garnished with toasted sesame seeds and sliced spring onions. Enjoy!

Sweet Cranberry and Chestnut Sprouts

• Quarter the cleaned brussel sprouts. In a large non-stick pan, heat 2 tbsp of oil over a high heat. When hot, add the sprouts and 1⁄4 tsp salt. Reduce the heat to medium and cook for 2-3 minutes stirring occasionally. Add the veg stock and cover with a tight lid for 3-5 minutes to cook the sprouts a little faster. Add more water if they begin to stick.
• Roughly chop the cooked chestnuts.
• Remove the lid and add the chestnuts and cook for 2 minutes. Add the cranberry sauce, mixing well. Continue cooking to heat through for 3 minutes, add the remaining salt and serve immediately with your Christmas dinner.

Prepare the pastry:

• Roll out the puff pastry sheet onto a clean surface. Cut the sheet in half lengthwise.

Add the pesto:

• Spread your pesto of choice evenly over one half of the pastry. Use the Lovely Basil, Spicy Red Pepper, or Sundried Tomato Pesto—or mix and match for variety!

Shape the stars:

• Place the other half of the pastry on top to sandwich the pesto. Using a star-shaped cookie cutter, cut out star shapes from the layered pastry.

Form the wreath:

• On a fresh sheet of baking parchment, mark out a large circle (using a bowl or plate as a guide). Arrange the pastry stars along the circle, slightly overlapping, to form a wreath shape.

Brush and bake:

• Lightly brush the pastry stars with oat milk to ensure a golden finish. Transfer the wreath (on the parchment) to a baking tray.

Bake:

• Preheat your oven to 200°C (390°F) and bake the wreath for 15–20 minutes, or until golden and puffed.

Serve:

• Let the wreath cool slightly before serving. This beautiful and flavorful centerpiece is perfect for sharing! Serve alongside extra pesto for dipping!

Prepare the dates and shape the tree:

• Remove the stones from 250g (8.8 oz) of medjool dates. Open them out and arrange them on a sheet of baking parchment in the shape of a Christmas tree. Fold the parchment around the dates, leaving extra room, and seal the edges. Use a rolling pin or mug to press down firmly, compacting the dates so they hold their shape when handled and so you have a firm solid base.
• Add the peanut butter layer:
• Spoon 100g (3.5 oz) of crunchy peanut butter over the flattened dates, spreading it evenly to cover the entire tree shape. Place the tree in the freezer to set for 20 minutes.

Melt and drizzle the chocolate:

• Melt 150g (5.3 oz) of chocolate using a double boiler or microwave. Drizzle the melted chocolate over the peanut butter layer, ensuring it’s evenly coated.

Decorate the tree:

• Dice a handful of pistachio nuts and sprinkle them over the chocolate layer. Add 30g (1 oz) of goji berries or freeze-dried raspberries for festive colour, and finish with a light sprinkle of sea salt.

Cut and serve:

• Once set, remove the parchment and carefully cut the tree into portions. Serve immediately or store in the fridge until ready to enjoy.

Chocolate Cream Hot Chocolate

• In a saucepan, combine 250ml oat milk and 250ml oat cream. Heat gently over medium heat until warm but not boiling.
• While the milk mixture heats, chop 50g chocolate finely and zest 1 orange.
• Add the chopped chocolate and orange zest to the warm milk mixture.
• Whisk continuously until the chocolate is fully melted, and the mixture thickens to a ganache-like consistency.
• Pour into your favourite mug and serve immediately. The rich, velvety texture makes this hot chocolate truly luxurious.

Pistachio Milk Hot Chocolate

• Prepare 500ml pistachio milk using a plant milk maker or blend 100g of soaked pistachios with water and strain.
• Heat the pistachio milk in a saucepan over medium heat. Add 3 cardamom pods (lightly crushed) and 3 rose petals, allowing the flavours to infuse as the milk warms.
• Chop 50g chocolate finely and whisk it into the warm pistachio milk until fully melted and smooth.
• Pour the hot chocolate into a mug and top with a dollop of whipped cream. Garnish with additional rose petals for a stunning and aromatic finish.
• This fragrant and decadent drink is a favourite, offering a perfect balance of floral and nutty flavours.

Purest Cacao Bean Hot Chocolate

• Preheat your oven to 180°C (350°F). Spread 100g raw cacao beans evenly on a baking tray and roast for 10-12 minutes until aromatic. Let them cool, then crack and peel them to remove the husks.
• Grind the peeled cacao beans in a pestle and mortar or a high-powered blender until smooth, forming a paste (cocoa liquor).
• In a saucepan, combine 500ml oat milk, 30g coconut sugar, a pinch of salt, and 1 vanilla pod (split lengthwise and seeds scraped into the mix). Heat over medium heat.
• Add the cacao paste to the warm oat milk mixture. Whisk thoroughly until the cacao is fully dissolved, and the mixture is smooth.
• Serve the hot chocolate in small cups to savour its rich, intense flavour. This recipe highlights the pure, unadulterated essence of roasted cacao beans.

Chocolate layer

• Get a 1 lb loaf baking tin and grease with a little oil and carefully line with baking parchment right up the sides. Ensure the paper is sticking to the baking tin
• Chop the chocolate into small pieces and add to a bowl along with the vegetable oil and melt using a bain marie or microwave. Carefully pour in the melted chocolate to the lined loaf tin and tilt it around letting gravity do its work so that the chocolate coats all the sides evenly. Tip out any excess chocolate and set aside in the freezer for 10 mins or fridge for 15 mins.

Whip cream

• Add the plant based cream to a large bowl along with the icing sugar, along with the cream cheese and scrape out the inside of the vanilla pod and add. Using an electric whisk whip the cream until you reach stiff peaks, this should take 4-5 mins. It should be super smooth with stiff peaks. You want to ensure it’s thick enough so that it will hold its shape.

Coffee soak

• In a bowl add the coffee ready to dunk the biscuits.

Plating up

• Carefully scoop out half of the cream layer and into the base of the chocolate shell and spread it out evenly, it should fill ⅓ of the chocolate case. On top of the cream layer, spoon over a layer of the cherries. Next dip the biscuits into the coffee soak and add 2 layers of soaked biscuits on top of the cherries (if you are using lady finger biscuits or similar thicker biscuits just put in a single layer). Repeat this process adding cream on top of the biscuits, followed by cherries, followed by soaked biscuits. You want to ensure that there are no gaps and that the loaf tin is full. Set aside in the freezer for 10 mins to set.

Ready to serve

• Place a serving plan upside down on top of the tin (held up correctly!) Secure the plate and tin with both hands and lift and invert the tin onto the plate. Slowly lift off the tin and peel away the baking paper. Dust with some cocoa powder and some chocolate shavings. Use a hot knife to cut or else just crack with a large spoon!
• Enjoy!

• Preheat your oven to 220°C (440°F).

Prepare the Cauliflower:

• Parboil the cauliflower: Fill and boil the kettle, add the just boiled water to a large saucepan (approx 5L) with 1 tbsp of salt. Remove any damaged leaves from the cauliflower and clean the cauliflower. Add to the saucepan and cover with a lid and leave to steam for 10 mins. Carefully remove the cauliflower from the pot and drain and place on a baking tray
• In a small bowl, mix the olive oil, smoked paprika, tamari, maple syrup, & salt. Rub this mixture all over the cauliflower and bake in the oven for 20 mins until it starts to char around the edges

Make the Cranberry Glaze:

• Add the ingredients for the cranberry glaze to a blender and blend till smooth. It should be runny and have a bright red colour. Taste and adjust the seasoning to your liking.

Make the Butterbean spread:

• Drain and rinse the butter beans, peel the garlic, and add to a food processor or blender along with the rest of the ingredients for the butterbean spread and blend till silky smooth. Taste and adjust the seasoning to your liking.

Prepare the Green Herb Sauce:

• Blend parsley, olive oil, vinegar, capers, garlic, salt, and pepper until smooth (if you prefer a chunkier texture you can also finely chop the parsley and capers or grind up all ingredients to a nestle and mortar). Add water or more oil if needed for a drizzleable consistency. Taste and adjust the seasoning to your liking.

Assemble the Dish:

• Spread the buttery mash on a large serving platter. Place the roasted cauliflower on top. Drizzle over the cranberry glaze followed by the green herb sauce around and over the cauliflower. Serve warm and enjoy!

Prepare the vegan and fermentation jar:

• Cut the cherry tomatoes in half.
• Peel and finely dice the onion, garlic cloves, ginger and green chilli
• Place the tomatoes in a clean glass jar along with the onion, garlic, chilli and thyme,

Make the brine:

• Dissolve the sea salt in filtered water to create a simple brine.
• Pour the brine over the tomatoes and other veg, ensuring they are fully submerged. Use a fermentation weight or a small, clean jar lid to keep the tomatoes submerged under the water

Ferment the tomatoes:

• Cover the jar with a loose-fitting lid or a piece of cloth secured with a rubber band.
• Place the jar in a room at room temperature out of direct sunlight and leave to ferment for 5-7 days (20–25°C / 68–77°F).
• Check daily to ensure the tomatoes remain submerged, and burp the jar (if sealed) to release gas buildup. The tomatoes are ready when they taste tangy, slightly fizzy, and have developed a fermented aroma.

Blend into ketchup:

• Strain the fermented tomatoes, reserving some of the brine.
• Blend the tomatoes with apple cider vinegar, maple syrup, tomato concentrate, tamari/ soy sauce until smooth. Add reserved brine, a tablespoon at a time, to adjust the consistency.

Taste and adjust:

• Taste the ketchup and adjust the seasoning to your liking by adding more sweetener for balance or vinegar for extra tang.

Store and use:

• Transfer the ketchup to a clean jar or bottle. Store in the refrigerator, where it will keep for 4–6 weeks.

Tips

• For smoother ketchup, pass the blended mixture through a fine mesh sieve.
• If you like a spicier ketchup, add a pinch of chili flakes or a fermented chili pepper to the blend.
• Save leftover brine to start another batch of fermented vegetables or use as a savory probiotic shot.

Prepare Hazelnuts:

• Preheat the oven to 180°C.
• Spread the hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden.
• Transfer the toasted hazelnuts to a clean tea towel and rub them to remove the skins.
• Set aside 100g of skinned hazelnuts for hazelnut butter and reserve 20 whole hazelnuts for centres. Roughly chop the remaining hazelnuts.

Make Hazelnut Butter:

• In a food processor, blend 100g skinned roasted hazelnuts with the coconut oil and a pinch of salt until they form a nut butter (3-5 mins).

Prepare Filling:

• Remove stones from Medjool dates, leaving roughly 200g.
• Add pitted dates, vanilla extract, cocoa powder, and 3-4 tbsp water to the hazelnut butter. Blend until a smooth ball forms.

Form Balls:

• Take a small portion of the filling (approx 20g) and place a whole hazelnut in the middle.
• Roll into smooth balls (approx 1.5-2 cm diameter), ensuring the hazelnut is centred. Repeat for all filling, you should get approx 20 balls.
• Roll balls in the chopped hazelnuts, pressing gently so they stick.

Coat in Chocolate:

• Melt chocolate in a bain-marie or microwave.
• Dip each ball into the melted chocolate, then sprinkle chopped hazelnuts on top.

Enjoy:

• Allow the chocolate to set before serving. Enjoy your healthier Ferrero Rocher protein balls!

Juice the Ingredients:

• Feed the cranberries and apples, through your Namawell J2 juicer.

Transfer to Fermentation Vessel:

• Pour the juice into a sterilized glass jar, leaving at least 1-2 inches of headspace for bubbling.
• Optional: Add a few slices of citrus fruit, ginger, cinnamon sticks, star anise and cloves to the jar to enhance the aromatic notes. We recommend using organic, unwaxed citrus fruit, as we want to preserve the wild yeast on the outer skin of the fruit which kickstarts the fermentation process.

Kickstart Fermentation:

• Cover the jar with a cheesecloth or a loose-fitting lid to allow wild yeast and bacteria from the environment to interact with the juice.
• Place the jar in a warm, dark place (around 18-24°C / 65-75°F) for 2-4 days

Monitor the Fermentation:

• Look for small bubbles and a slight tangy aroma, indicating fermentation is active.
• Taste daily to avoid over-fermentation; you want it lightly fizzy and tangy, not overly sour.

Strain and Bottle:

• Strain the fermented juice into airtight bottles to remove ginger and apple pieces.
• Seal tightly and allow it to ferment for an additional 2-5 days at room temperature for carbonation. Ensure to burp each day to prevent a build up of excess carbonation, this simply means open the lid and close it for a second each day!
• Refrigerate to stop fermentation and retain fizz.

Serve

• Serve over ice in a tall glass.
• Garnish with a sugar rim by mixing orange zest & sugar and rolling the rim of the glass in the sugar mixture. Garnish with a slice of orange and cinnamon stick

• Break up the chocolate into small pieces and put in a bowl.
• Finely dice the pistachios and hazelnuts into a fine crumb ensuring to keep them separate. You could alternatively use a blender. Do the same with the freeze dried raspberries
• Put the oat milk and butter into a medium sauce pan on high heat. Bring to a boil and reduce to a simmer until the butter has melted.
• Remove from the heat and pour over the chocolate.
• Leave to sit for 1 minute and stir until it’s all well combined and super chocolatey.
• Divide into three bowls, in one bowl add half the pistachio crumb and mix through, in the second bowl add half of the hazelnut crumb and mix through and in the final bowl add half of the freeze dried raspberries and mix through.
• Put each of the three bowls in the fridge to set, this will take approx 20-30 mins.
• Remove once set and roll into small balls (approx 15g in weight) being careful not to handle too much as they will melt if you handle them too much.
• Coat each different truffle in their respective topping as in the pistachio truffle coat in pistachio and similarly with the other two varieties
• Put in a small box or clear bag, label up and enjoy!

• Preheat the oven.
• Preheat the oven to 200°C (375°F).
• Prepare the vegetables and other ingredients.
• Peel and finely dice the onion. Dice the courgette into small bitesized pieces. Drain and rinse the chickpeas.
• Assemble everything in a casserole dish.
• In a large casserole or baking dish, add the diced onion, diced courgette, chickpeas, cherry tomatoes, pasta, vegetable stock, tin of chopped tomatoes, pesto, salt and black pepper. Gently mix everything to combine. Ensure the pasta is fully submerged in the liquid for even cooking.
• Bake the pasta.
• Cover the dish tightly with a lid, baking parchment or aluminium foil. Place in the preheated oven and bake for 20 minutes, or until the pasta is al dente. Remove the foil or lid and bake for a further 10 mins or until the pasta is cooked and soft but still has some bite.
• Taste and season .
• Remove the dish from the oven and carefully stir to ensure the sauce is evenly distributed. Taste and adjust the seasoning to your liking by adding more salt, black pepper or chili.
• Serve and enjoy.
• Serve immediately, garnish with a glug of olive oil, some fresh basil and/ or a sprinkle with chilli flakes and enjoy!

Melt Chocolate, layer into mould and freeze

• Chop the chocolate into small pieces and melt using a bain marie or microwave. Divide into two bowls. Take half of the melted chocolate and divide between all the squares in the mould. You want to fill each square with chocolate and use a small spoon to brush the chocolate up the sides a little so they form little cups. Put the chocolate filled moulds into the freezer so the chocolate hardens for 15 mins.

Make pistachio layer and layer on

• Add the shelled pistachio nuts to a food processor along with the coconut oil, maple syrup and vanilla extract and blend till it forms a silky smooth pistachio butter. This will take a few mins and if your food processor is heating up give it a little break.
• Once the chocolate is set, remove from the freezer and spoon the pistachio butter onto each square.

Cover with melted chocolate and cool to set

• Pour the additional melted chocolate over the pistachio layer, spreading evenly for a smooth layer. Put in the fridge to set for 30 mins before removing each square and enjoying!

Notes

• If you don’t have a silicone mould , you can use a regular baking tray and cut them into squares.

Preheat the oven.

• Preheat the oven to 200°C (375°F).

Prepare the vegetables and other ingredients.

• Peel and finely dice the red onion. Peel and grate the carrot. Peel and finely chop the garlic. Halve the cherry tomatoes. Chop the sun-dried tomatoes into small pieces.

Assemble everything in a casserole dish.

• In a large casserole or baking dish, add the diced onion, grated carrot, lentils, pasta, vegetable stock, plant milk, chopped tomatoes, nutritional yeast, garlic, thyme/rosemary, sun-dried tomatoes, maple syrup, and black pepper. Gently mix everything to combine. Ensure the pasta is fully submerged in the liquid for even cooking. Top with the halved cherry tomatoes and chopped basil.

Bake the pasta.

• Cover the dish tightly with a lid or aluminium foil. Place in the preheated oven and bake for 25 minutes, or until the pasta is al dente. Remove the foil or lid and bake for a further 10 mins or until the pasta is cooked and soft but still has some bite.

Stir and garnish.

• Remove the dish from the oven and carefully stir to ensure the sauce is evenly distributed. Sprinkle with chilli flakes (if using) or a glug of olive oil and garnish with fresh basil leaves.

Serve and enjoy.

• Serve immediately, topped with additional fresh basil and vegan Parmesan, if desired.

Prepare the jar

• Use a clean, sterilised 1.5-liter glass jar to avoid contamination.

Dissolve the sugar

• In a separate container, dissolve 100g (½ cup) of sugar in 1L (4 cups) of water until fully mixed.

Prepare the ingredients

• Slice the apples into quarters. Finely slice the ginger and turmeric. Cut the lemons into quarters.

Add to the jar

• Add the apple slices, ginger, turmeric, and lemons to the jar. Follow with the mint leaves, a pinch of black pepper, and the coconut oil.

Pour in the sugar water

• Pour the sugar water into the jar, ensuring the ingredients are fully submerged. Use a clean weight or small plate to keep floating pieces submerged.

Cover the jar

• Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band. This allows airflow while keeping dust and bugs out.

Start fermentation

• Place the jar in a warm, dark spot (20-25°C or 68-77°F) for 1 week to 10 days. Stir the mixture every 2-3 days to promote fermentation and prevent mould formation.

Strain and continue fermenting

• After 1 week – 10 days, strain out the solids and return the liquid to the jar. Cover with the cloth again and let it ferment for another 3-4 weeks, stirring occasionally.

Taste test

• After the second fermentation, taste the vinegar. If tangy enough, it’s ready. If not, let it ferment for another week.

Bottle and store

• Transfer the finished vinegar to a clean bottle. Seal tightly and store in the refrigerator or a cool, dark place.