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.

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!

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.

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.

Make the Turmeric Bug

• Finely chop the ginger and turmeric. Quarter the lemon.
• Add the turmeric, ginger, lemon, and sugar to a sterilised jar, then pour in the water. Stir well, seal with a lid, and label the jar with the date.
• Leave the mixture to ferment at room temperature. Each day for the next 5 days, “burp” the jar by briefly opening the lid to release any built-up gas, then re-seal. This prevents excess pressure from building up.
• After 5 days, you’ll have a fizzy turmeric bug with a yeasty aroma, similar to beer or bread—signs that it’s ready to use. You can use it immediately or store it in the fridge, where it will keep for around 1 week.

Make the Juice

• Peel the grapefruit, orange, and lemon.
• Cut the carrots into chunks
• Add all ingredients into the juicer and blend

Combine the Turmeric Bug and Juice

• Mix the carrot and citrus juice with the turmeric bug and enjoy!
• We recommend a ratio of 1 part turmeric bug to 3 part juice.

• Prepare the Jar: Use a clean, sterilised 1.5-liter glass jar.
• Dissolve the Sugar: In a separate container, dissolve the 100g (½ cup) of sugar in 1 litre (4 cups) of water.
• Add Apple Scraps: Place the apple peels and cores in the jar. Make sure they take up about half of the jar, leaving space for the water.
• Pour in the Sugar Water: Pour the sugar water over the apple scraps, covering them completely. If any pieces float, place a clean weight or small plate to keep them submerged.
• Cover the Jar: Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band. This allows airflow and keeps dust and bugs out.
• Fermentation: Place the jar in a warm, dark place (around 20-25°C or 68-77°F) for approx 1 week to 10 days. Stir the mixture every couple of days to help with fermentation and prevent mould.
• Strain and Continue Fermenting: After 1 week – 10 days of initial fermentation, strain out the apple scraps and return the liquid to the jar. Add in the apple cider vinegar to help guide the next fermentation process and to speed up the process. Cover it again with the cloth and let it ferment for another 3-4 weeks until it reaches the desired acidity.
• Taste Test: After the second fermentation period, taste the vinegar. If it’s tangy enough, it’s ready to use. If not, let it ferment for another week.
• Bottle and Store: Once ready, transfer the vinegar to a clean bottle and seal. Store it in the refrigerator or a cool, dark place.

For the base layer:

• Process cashews in a food processor until a flour-like consistency is obtained.
• Add dates, cocoa powder and coconut oil to the processor and blend until the mixture starts to come together.
• Line a brownie tray (23cm x 18cm x 5cm deep) with baking parchment
• Transfer the base mixture to the tin, spread evenly, and using the back of a tablespoon press firmly into the base to compact it.

For the caramel layer:

• Without cleaning the food processor, add the dates, peanut butter, coconut oil, and water. Blend until super smooth and caramel-like, adding more water if needed to achieve a smooth consistency. This may take from 5 to 10 mins
• If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like colour.
• Spread the caramel evenly over the base layer, using baking parchment on top to help smooth it out.

For the chocolate layer:

• Melt the chocolate and coconut oil together using a water bath, bain-marie or a microwave.
• Gently pour the melted chocolate over the caramel layer and spread it to create an even topping.

Refrigerate the tart for at least 30 minutes to allow the chocolate to set solid.

To serve, sprinkle coarse salt flakes on top if desired. Use a hot knife to slice the tart, which helps prevent the chocolate from cracking.

Preheat the Oven

• Start by preheating your oven to 200°C (around 400°F) so it’s ready for baking by the time everything is assembled.

Prepare the Vegetables

• While the oven is heating, take a few minutes to prepare your veggies. Slice the green onions, chop up the pak choy, and give the mushrooms a rough chop if they’re on the larger side. Cut the tofu into bite-sized cubes. Feel free to add any other veggies you have on hand—it’s a flexible recipe!

Assemble Everything in the Baking Tray

• In a large baking tray, add the brown rice noodles, tofu, mushrooms, green onions, and pak choy. Pour over the coconut milk, tamari or soy sauce, lemon juice, garlic, ginger, chilli powder, coconut sugar or maple syrup, and water. Use your hands or a spoon to gently toss everything together, making sure the noodles are fully coated in the sauce. This will help the flavours mingle as it bakes.

Bake to Perfection

• Place the tray in the preheated oven and bake for 20-25 minutes. About halfway through, give everything a quick stir to ensure even cooking. You’ll know it’s ready when the sauce has thickened a bit and the noodles are tender.

Final Touches

• Remove the tray from the oven, give it a good mix to combine all the flavours, and then garnish with any extra toppings you like—maybe fresh herbs, sesame seeds, or a squeeze of lime for an extra zing.

Serve and Enjoy!

• Dish up this cosy, flavour-packed meal and enjoy a bowl of delicious comfort food. Perfect for a satisfying weeknight dinner!

Prepare the vegetables:

• Cut the Napa cabbage lengthwise into quarters. Remove the core and outer leaves and chop them into bite-sized pieces or leave them long if preferred. Julienne 1.5 kg of radish and carrots into thin matchsticks. If you have the stalks of the radish, finely chop these. Remove any stalk from the rose hips. Cut the scallions into 1-inch pieces. Add to a large bowl and mix with the salt.

  To remove the rosehip seeds:

  – Slice the Rosehips: First, cut each rosehip in half with a sharp knife. This exposes the seeds and makes them easier to reach.

  – Scoop or Scrape: Use a small spoon or knife tip to scoop or scrape out the seeds. You can wear gloves if the fine hairs bother your skin.

  – Rinse Well: After removing the seeds, rinse the rosehip halves thoroughly to wash away any remaining hairs.

Prepare rice porridge:

• In a saucepan, combine 500ml of water with 3 tbsp of rice flour. Bring to a boil, stirring regularly, and simmer for 5 minutes until thickened. Remove from heat and let it cool completely.

Make the kimchi paste:

• Peel and finely grate 12g of ginger and the 6g of fresh turmeric and 5 cloves of garlic. In a large mixing bowl, combine the minced garlic, grated ginger, turmeric, 8 tbsp of gochugaru, 4 tbsp of tamari, 2 tbsp of maple syrup, and 1/2 tsp of seaweed powder (if using). Mix well to form a thick paste. Add this to the cooled rice porridge to form the sauce. Taste and adjust the spice level by adding more gochugaru if desired.

Combine ingredients:

• Add the prepared salted vegetables to the kimchi paste. Massage the paste into the vegetables until they are evenly coated.

Pack and label in jars:

• Pack the kimchi tightly into clean glass jars, pressing down firmly to remove any air pockets. Ensure the vegetables are submerged under the sauce as this is anaerobic fermentation. Leave about 1 inch of space at the top of each jar. Label each jar with the date.

Fermentation:

• Seal the jars tightly and let them ferment at room temperature for 1 to 5 days, depending on your desired level of fermentation. Check the kimchi daily and press it down with a clean spoon to keep the vegetables submerged in their juices. The longer you ferment it the more acidic it will become. Also the warmer the room temperature the quicker it will become acidic too.

Refrigerate:

• Once the kimchi reaches your preferred level of fermentation, put in the fridge to halt fermentation. Your kimchi will last for many months in the fridge.

Make the refried beans:

• Drain and rinse the 400g (14 oz) tin of kidney beans. Add to a frying pan on high heat and cook for 2 minutes. Add a pinch of salt, 1 tbsp tamari, and begin mashing the beans with a potato masher. The beans when mashed will thicken the mixture, so gradually add 70ml (¼ cup) of water while continuing to mash. Cook until the mixture forms a thick paste. Taste and adjust seasoning. Set aside.

Make the guacamole:

• Scoop out the flesh of the 2 avocados and dice them. Quarter the 10 cherry tomatoes and mix them with the avocado. Add 1 tsp ground cumin, juice of ½ lime, and a pinch of salt and pepper. Taste and adjust seasoning.

Make the pumpkin cheese:

• Add 100g (⅓ cup) of pumpkin purée, 3 tbsp vegetable oil, 2 tbsp nutritional yeast, 65ml (¼ cup) oat milk, 1 tsp salt, and juice of ½ lime into a blender. Blend until smooth. If the consistency is too thick, add more oat milk; if too thin, add more pumpkin purée. Taste and adjust seasoning to your preference.

Slice the smoked tofu:

• Slice the 200g (7 oz) block of smoked tofu into thin strips.

Assemble and cook the quesadillas:

• Heat a clean frying pan over medium heat. Place a tortilla in the pan, spread 2 tbsp of the pumpkin cheese across the tortilla, and then layer with some refried beans, guacamole, and smoked tofu slices on one half. Fold the tortilla over and cook on both sides until golden brown. Repeat with the remaining tortillas and fillings.

Enjoy your delicious autumn-inspired quesadillas!

• Cut the turmeric and ginger into small pieces
• Peel your oranges and lemons.
• Add all of the ingredients into your blender. Pop the lid on and blend on high until super smooth.
• Typically this is sieved to give a super silky texture but in doing so you lose some of the goodness from the fibre so we have left ours as is.
• We stored ours in a 1L Jar in the fridge for 5 days and had a good shot of it each day. Great way to give you a boost to help keep colds and flu at bay!

• Cut the green parts off the chillies and slice them open, leaving the seeds in place. Peel the garlic cloves.
• Weigh the combined weight of the chillies, garlic, turmeric and ginger. Multiply by 2% (.02) to calculate the salt required for fermentation (e.g., if the combined weight is 560 g, multiply by 2%, giving you 11.2 g of salt).
• Add the chillies, garlic, ginger, turmeric and salt to a clean jar. Submerge with water and weigh down with a clean lid to keep everything below the surface. Label the jar and leave it to ferment for 7–10 days in a warm environment, away from direct sunlight.
• Burp the chillies every day by opening the lid to release any natural carbonation, then reseal. The water will become cloudy, and bubbles will form as fermentation progresses.
• If using carrot to reduce the heat, finely slice and roast it at 200°C for 45 minutes, until soft and with a melt-in-your-mouth texture.
• Once fermentation is complete, drain the chillies, garlic, and ginger. Keep the brine.
• Blend the chillies, garlic, ginger, turmeric roasted carrot, vinegar, syrup, tamari, salt, and pepper until super smooth. Pass through a sieve for a finer texture.
• Taste and adjust seasoning to your liking by adding more vinegar, syrup, or salt.
• Using a funnel, pour the sauce into bottles. This will last for many months in the fridge and makes a great gift.
• Enjoy!

• Make sure the spout cap is closed, then pop all your ingredients into the filter basket.
• Secure the lid, set the blend time to 1 minute, and hit Start!
• When prompted, open the spout. After about 10 seconds, the spin cycle kicks in, and before you know it, your milk is ready to enjoy!
• You can use the leftover pulp to make energy balls or pistachio truffles!

• Once you’ve extracted the pistachio pulp from the Nama M1 machine, pop it into a blender along with the dates, vanilla extract, matcha (if you’re using it), and a pinch of salt.
• Blend everything until smooth and combined.
• Scoop out 1 tablespoon of the mixture, roll it into a ball, and coat it in melted dark chocolate.
• For an extra touch, top the chocolate-coated balls with crushed pistachios (optional). Or, if you prefer, skip the chocolate and roll them in coconut flakes instead.
• Pop into the fridge for up to an hour until the chocolate sets and enjoy!

Blend the pumpkin overnight oats:

• In a blender, add 90g (1 cup) rolled oats, 1 tbsp chia seeds, 75g (1/3 cup) pumpkin purée, 240ml (1 cup) oat milk, 1 tsp maple syrup, ½ tsp pumpkin pie spice, and 1 tsp vanilla extract. Blend until smooth, then divide the mixture evenly between two glasses or jars.

Mix the maple-spiced cream:

• In a small bowl, mix together 6 tbsp coconut yoghurt, 1 tbsp maple syrup, and ½ tsp pumpkin pie spice. Spoon the mixture on top of the pumpkin overnight oats in each glass.

Prepare the chocolate shell:

• Melt the dark chocolate in a microwave or over a bain-marie. Carefully pour the melted chocolate on top of the cream layer in each glass, then allow it to set and harden.

Garnish and enjoy:

• Sprinkle toasted pecans on top of the hardened chocolate layer. Serve immediately or store in the fridge overnight for a delicious breakfast or snack.

Prepare the vegetables:

• Peel and slice the 1 red onion into thin long stips and peel and finely dice 2 cloves of garlic. Peel and finely dice the ½ thumb-sized piece of ginger. Finely chop the white and green parts of the scallions (green onions). Finely dice half the red chilli. Slice the bunch of radishes. Julienne the 1 large carrot into thin, long matchsticks. Cut the 200g smoked tofu into small cubes. Remove the 100g kale from its stalks and finely dice. Slice the 100g mushrooms into thin strips.

Fill the jars:

• Divide the ingredients between 2 large 1-litre jars. First, add 1 tbsp miso paste, 2 tbsp tamari (or soy sauce), 1 tbsp sesame oil, the prepared garlic (from 2 cloves), ginger (from ½ thumb-sized piece), the red chilli, and red onion (from 1 onion). Follow with the scallions, sliced mushrooms, julienned carrots (1 large carrot), cubed tofu, kale, radishes, and 200g of quick-cooking noodles. You can arrange the ingredients as you like!

Add boiling water and serve:

• Boil 1 litre (4 ¼ cups) of water. Pour the boiling water over the contents of each jar, filling them up, and let sit for 3–4 minutes. Stir occasionally. Taste the broth and adjust the seasoning by adding more salt, pepper, or chilli if desired. Garnish with additional fresh coriander (cilantro) and sprinkle 2 tbsp sesame seeds over the top. Enjoy your homemade pot noodle!

Brew the tea

• Boil the kettle.
• Add the 2 rooibos tea bags to a 1 litre jar along with a large metal spoon and the sugar. Pour over 300-400ml of boiled water, mix well and leave to brew for 5 mins.

Add more water to bring temp down

• Add another 700ml-600ml of cold water to the tea to bring the temperature down below 40 degrees C.
• Finely slice the lemon, ginger and turmeric and add to the tea. Mix well. Seal the jar and leave to ferment for 3 days in indirect sunlight at room temperature.

Sieve and transfer to bottles

• Sieve the tea removing any fruits or bits and using a funnel transfer to either 1L glass bottle or 2 x 500ml bottles. Leave to ferment for a further 2 days till it reaches the degree of carbonation that you are happy with. Ensure to burp these bottles each day which simply means opening the lid for 1 second to release any build up of carbonation to avoid any unwanted messes or explosions!

Enjoy!

• Sweeten to your taste by adding some maple syrup or sweetener of choice and store in the fridge and enjoy!

Preheat the oven and roast the beetroot:

• Preheat your oven to 200℃ (392℉). Roughly chop 200g (1.5 cups) of beetroot into bite-sized pieces and place on a baking tray. Sprinkle with a pinch of salt and drizzle with a little olive oil. Roast in the preheated oven for 20-30 minutes, until the beetroot is tender and slightly charred at the edges.

Cook the pasta:

• Fill a medium saucepan with boiling water, add 1 tbsp salt, and bring to a rolling boil. Add 400g (4 cups) of pasta and cook according to the package instructions. Drain the pasta, but reserve some of the pasta water.

Toast the pine nuts:

• Add 130g (1 cup) of pine nuts to a dry frying pan over high heat. Toast for about 5 minutes, stirring regularly until they turn golden. Remove from the heat and set aside.

Thaw the peas:

• In a small bowl, cover 100g (¾ cup) of frozen peas with the reserved hot pasta water and leave to sit for 5 minutes. Drain and rinse the peas afterwards.

Prepare the beetroot pesto:

• In a food processor, add the roasted beetroot, 1.5 cloves garlic (½ tsp minced), 2 tbsp balsamic vinegar, 150ml (⅔ cup) olive oil, and 1 tsp salt. Blend until smooth. Add the toasted pine nuts and pulse a few times, leaving them slightly chunky for texture.

Mix and serve:

• Toss the cooked pasta with the beetroot pesto until fully coated. Stir in the peas and serve immediately. Enjoy this colourful and nutritious dish!

Heat the milk and pumpkin purée:

• In a small saucepan over medium heat, combine 240ml (1 cup) oat milk and 60ml (¼ cup) pumpkin purée. Stir constantly until heated through but not boiling, about 3–5 minutes.

Add the flavourings:

• Once the oat milk is hot, stir in 2 tbsp maple syrup, 1 tsp pumpkin spice, and ½ tsp vanilla extract. Continue to heat and stir until well combined, for another 1–2 minutes.

Make the coffee:

• Brew 60ml (¼ cup ) of strong coffee or espresso. Divide it equally between two mugs.

Combine and froth:

• Pour the warm pumpkin milk mixture over the coffee in the mugs. Use a frother or whisk to create a light foam on top of the latte.

Top with pecans and serve:

• Top each latte with a generous spoonful of whipped cream, if desired. Sprinkle with 1 tbsp roughly chopped pecans on each and a light dusting of pumpkin spice for extra flavour.

Enjoy!

• Serve your pumpkin maple latte warm, and enjoy the autumn flavours with each sip.

Preheat the oven and prepare the vegetables:

• Preheat the oven to 200°C (392°F). Slice the 200g pumpkin into thin slices. Cut the top off the 1 head of garlic to expose the cloves. Halve the 1kg tomatoes and 2 medium carrots lengthwise. Cut the 1 red pepper in half and remove the seeds and stalk. Halve the 2 medium red onions and remove the skin.

Roast the vegetables:

• Place the prepared vegetables on a baking tray. Drizzle with 2 tbsp of olive oil and sprinkle with a generous pinch of salt (from the 1.5 tsp total). Roast in the preheated oven for 50 minutes, until the vegetables are soft and slightly caramelised.

Blend the soup:

• Transfer the roasted vegetables, including any juices from the tray, into a blender. Add 400ml coconut milk, 1 litre of water, 1.5 tsp salt, and ½ tsp black pepper. Blend until smooth. Taste and adjust seasoning to your liking by adding more salt, black pepper or chilli.

Garnish and serve:

• Pour the soup into bowls. Drizzle 1 tbsp of coconut milk over each serving, add fresh basil leaves, and sprinkle ½ tsp chilli flakes for a touch of heat. Serve with toast on the side.

• Preheat the oven to 350°F (180°C) and line an 8×8 inch baking dish with parchment paper.

Make the base:

• In a large bowl, mix the rolled oats, almond flour, cinnamon, chia seeds, desiccated coconut and a pinch of salt.
• Add the melted coconut oil, maple syrup, and vanilla extract. Stir until everything is well combined.
• Press the ⅗ or a little over ½ of the mixture into the bottom of the lined baking tray (24cm x 16cm x 4cm) to form an even layer.
• Place in the oven for 8 mins while you prepare the berries and tidy up.

Prepare the berry filling:

• In a small bowl, combine the mixed berries, lemon juice, lemon zest, and maple syrup and mix well

Assemble the bars:

• Take the base out of the oven and spread the berry filling evenly over the oat base.

Add crumble topping:

• Gentle sprinkle over the remaining crumble mixture across the top ensuring to cover all the berries.

Bake:

• Bake for 25-30 minutes, until the top is golden and the bars are set.

Serve

• Let cool completely before slicing into bars.

Juice the apples:

• Juice 16 of the apples ensuring to leave 4 full apples for fermentation. Finely dice the ginger keeping the skin on. Roughly chop the remaining 4 apples leaving the skin on.

Begin Fermentation:

• Pour the apple juice into a large, clean fermentation vessel (like a glass carboy or a fermenting bucket) and add the spices if you are using along with the chopped ginger and chopped apple. Leave about 10-15% headspace for bubbling during fermentation. There will be wild yeast on the apples and ginger which will start the fermentation process.

Fermenting Process:

• Let the juice ferment at room temperature (ideally around 18-22°C or 64-72°F) for 3 days, depending on how dry or sweet you want the cider. Taste periodically to check progress. The longer you leave to ferment the less sweet or dryer it will become

Secondary Fermentation (for Sparkling Cider):

• After the 3 days transfer the cider to bottles or bottles of choice, leaving a little room at the top of each bottle.
• Seal the bottles tightly and let them sit at room temperature for 2-3 days for secondary fermentation. The yeast will consume the natural sugars and produce CO2, naturally carbonating the cider. Make sure to burp them daily to release excess gas. To burp them just open the lid for 1 second to release any extra carbonation and close the lid again.

Chill and Serve:

• After 2-3 days, once you are happy with the degree of carbonation or degree of fizziness refrigerate the bottles to slow down fermentation. Let the cider chill for a day or more before serving.

• Prepare the pasta: Cook the macaroni according to package instructions. Drain and set aside.
• Make the sauce: In a blender or food processor, combine the pumpkin/ pumpkin puree, cashews, nutritional yeast, almond milk, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
• Heat the sauce: Pour the blended sauce into a saucepan and heat over medium-low heat, stirring frequently until the sauce thickens slightly (about 5-7 minutes). You want it to be warm but not boiling.
• Prepare Bread Crumb Topping: Combine the bread crumbs with oil, salt, and either chopped fresh thyme leaves (ensure to remove leaves from stalk) or dried thyme.
• Combine pasta and sauce: Add the cooked pasta to the sauce and stir until the pasta is fully coated.
• Assemble Dish: Transfer the pasta mixture to a casserole dish (24cm x 16cm x 4cm deep) , level it out, and evenly spread the bread crumb topping over it.
• Bake: Bake for 5 minutes in the oven or until the bread crumbs are golden brown or 3-5 minutes in an airfryer or until the breadcrumbs go golden.
• Serve and enjoy!

Melt Chocolate, layer into mould and freeze

• Chop the chocolate into small pieces and melt using a bain marie or microwave.
• Divide between all the squares in the mould. You want to fill each square approx ⅓ full 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 a small amount of the pistachio butter onto each square. Again it should fill approx ⅓ of each cup, so now with the chocolate and pistachio butter the cups in the mould should be ⅔ full.

Blend nuts and dates

• Clean the food processor bowl and blend the almonds until they reach a bread crumb like consistency. Add the pitted dates and coconut oil and pinch of salt and blend until they come together into a smooth unified ball. This should take 2-3 mins.

Fill and cool to set

• Carefully divide this mixture between each of the squares, filling each one.
• Put in the fridge to set for 20 mins before removing each square and enjoying!

• Make the base juice: Peel the lemons and oranges. Juice the beet, kale, cucumbers, apples, oranges and lemon along with the ginger and turmeric.
• Add the rest of the ingredients: To the juice add the black pepper to help with the absorption of the main antioxidant in the curcuman in the turmeric, the coconut water, apple cider vinegar, chia seeds and the tart cherry juice.
• This drink is the perfect balance between sweet and savoury and it literally looks like blood. That is part of the reason why beetroot juice is so good and helps dilate your blood vessels encouraging optimum oxygen delivery!

Prep the veg

• Peel and dice the onion, garlic and ginger. Carefully chop the pumpkins, remove the seeds and slice into bite sized pieces leaving the skin on. Finely dice ½ red chilli.
• Slice the carrots into rounds that are approx 1cm thick

Cook your base flavours

• In a large saucepan approx 5L add 1 tbsp of oil and put on high heat. Once hot add in the onion and ginger and cook for 3-4 mins. Add in the garlic and chili and cook for a further 3 mins.

Add in the carrots and pumpkin

• Next add in the sliced carrot and pumpkin followed by a generous pinch of salt and mix well. Add in 3 tbsp of water and mix well, reduce the heat to medium and put the lid on and leave to sweet for 5 mins without stirring.

Add in the rest of ingredients

• Add in the water, coconut milk, tamari and juice of ½ lemon and bring to a boil and leave to boil for 5 mins stirring occasionally.

Blend till smooth

• Using an immersion blender or stick blender blend the soup till super smooth. Taste and adjust the seasoning to your liking by trying to balance out the flavours by adding more salt, black pepper, lemon juice, tamari or chilli.

Serve and enjoy

• Serve with some fresh sourdough and a drizzle of coconut milk and enjoy!

• Pick and Clean elderberries : pick the elderberries and give them a good wash.
• Boil the elderberries with the syrup: In a large saucepan add 500ml of just boiled water along with the chicory root syrup, 1 tbsp cinnamon and the elderberries and bring to a boil, once boiling reduce to a simmer and leave to cook for 30 mins. Give it the occasional stir to avoid it catching and burning.
• Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to a fermentation jar or big pot along with the elderberry mixture and leave to cool the mixture down to lukewarm temperature (below 40 degrees celsius)
• Prepare the fruit and leave to bulk ferment: Chop the apple, lemon and ginger. And add to the fermentation jar or elderberry mixture along with the 2 tbsp of white wine vinegar and give them a gentle mix.

Start Fermentation:

• Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.

Bottle and start secondary Fermentation:

• Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the elderberries to draw out all the flavour you can. Seal the bottles tightly.
• Ferment Further: Leave the bottled probiotic elderberry soda at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.

Serve:

• Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
• Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!

• Start by filling a large saucepan with water and add 2 tbsp of salt and bring to a boil. Cook the pasta as per the pack instructions.
• To a blender add the roasted red pepper, tofu, cashew nuts, oil, spicy red pepper pesto and 2 tbsp of pasta water and blend till smooth.
• Drain and rinse the pasta and add back to the pan along with the sauce and cook on medium heat until it is hot.
• Taste and adjust the seasoning to your liking.
• Serve with some chilli flakes and a drizzle of olive oil for a delicious meal.

Prepare the aromatics:

• Peel and finely chop 2 cloves of garlic and a 10g (0.35 oz) piece of ginger. Finely chop 4 scallions (green onions), removing any limp outer leaves, and chop ½ a green chilli.

Drain the beans and lentils:

• Drain and rinse the 400g (14 oz) tin of butter beans and 400g (14 oz) tin of cooked lentils thoroughly.

Prepare the vegetables:

• Chop 10-15 cherry tomatoes in half. Finely dice 100g (3.5 oz) of broccoli and 1 small courgette (zucchini).

Steam the greens:

• Fill and boil the kettle, then pour it over 100g (3.5 oz) of baby spinach (or rocket), the diced broccoli, and the diced courgette. Leave to sit for 5 minutes with a lid on.

Blend the sauce:

• Drain the spinach, broccoli, and courgette, then add them to a blender along with 1 x 400g (14 oz) tin of coconut milk (reserving 3-4 tbsp for garnish), ¾ lime juice, 2 tablespoons of curry powder, 2 teaspoons of ground cumin, 1 teaspoon of salt, 2 tablespoons of tamari/ soy sauce, 1 tablespoon of maple syrup, and ½ teaspoon of black pepper. Blend until smooth.

Cook the sauce:

• Pour the blended sauce into a medium saucepan or frying pan and heat on high heat. Taste and adjust seasoning to your liking.

Add the remaining ingredients:

• Once the sauce is warm, add the drained butter beans, lentils, and halved cherry tomatoes. Stir to combine.

Simmer the curry:

• Bring the curry to a boil, stirring occasionally to ensure it doesn’t stick to the pan. Once boiling, reduce the heat and simmer for 2 minutes.

Garnish and serve:

• Remove the curry from the heat and garnish with chilli flakes, pickled red onions, and freshly chopped coriander (cilantro). Serve hot.

• Pick and Clean blackberries : pick the blackberries but do not rinse as the natural yeasts on them are essential for fermentation.
• Boil the Water and sugar: In a large bowl add 500ml of just boiled water along with the sugar and give it a good stir until all the sugar has dissolved.
• Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to the bowl to cool the mixture down to lukewarm temperature.
• Add blackberries and vinegar: Add the blackberries, and 2 tbsp of white wine vinegar to the sugar water mixture and give them a gentle mix.
• Transfer to a large jar or bowl

Start Fermentation:

• Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.

Bottle and start secondary Fermentation:

• Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the blackberries to draw out all the flavour you can. Seal the bottles tightly.
• Ferment Further: Leave the bottled blackberry champagne at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.

Serve:

• Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
• Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!

Make overnight oat base

• Combine all the ingredients for the overnight oats in a bowl, mix well and leave to sit for 5 mins while you make the rest of the elements

Make cashew biscuit base

• Roughly chop the cashew nuts and heat a non stick pan on medium heat, toast the cashew nuts for 5-8 mins stirring regularly until they start to go golden brown, add the coconut oil and maple syrup and mix to coat each nut, cook for a further minute and remove from the heat and transfer to a plate to cool.

Slice the strawberries

• Slice the strawberries lengthways

Layer up 2 glasses

• To layer up, take 2 x 250ml glasses and the key here is that there will be 6 layers.
• Start with a layer of the cashew biscuit base, next add a small layer of overnight oats, followed by sliced strawberries, make sure to push the sliced strawberries against the glass and follow them all the way around. Fill any gaps with some more strawberries, and begin the next layer once again with the cashew base, next overnight oats, and finish with another layer of sliced strawberries and a nice dollop of coconut yoghurt on top. Decorate with a sprinkle of the cashews and some sliced strawberries on top. Enjoy!

• Mix together your plant-based milk and 4 tablespoons of plant-based yogurt in a sterile jar.
• Leave to ferment at room temperature for 3-4 days. The longer you leave it to ferment the more acidic it will become.The milk should have thickened up and be yogurt-like.
• Once you are happy with the texture and degree of acidity, add any sweeteners or flavour agents. Simply mix through and taste and adjust to your taste.
• Store in the fridge for up to a week. The yogurt will continue to ferment just at a slower rate. Taste and adjust any seasoning till you reach a flavour you like.

Prepare the Ingredients:

• Roughly chop the apple, orange, lemon, and lime, keeping the peels on as they contain wild yeasts. Remove the stone from the cherries if using fresh cherries
• Slice the ginger thinly.

Make the Base:

• In a large pot, combine the cinnamon stick, vanilla bean, star anise, cloves, coriander seeds, pitted cherries and allspice berries. Next add in the brown sugar
• Add the filtered water and bring to a boil.
• Once boiling, reduce the heat and let it simmer for about 20-30 minutes to extract the flavours.
• Leave to cool to room temperature or below 38 degrees C so that the yeast stays alive.

Add the Fruits for Fermentation:

• Once the base has cooled to room temperature, transfer it to a large, clean glass jar or fermentation vessel.
• Add the chopped apple, orange, lemon, lime, and ginger to the jar. The fruits should be added unwashed to ensure the wild yeast on their skins remains intact.
• Cover the jar with a clean cloth or cheesecloth secured with a rubber band to allow airflow while preventing contaminants.
• Place the jar in a warm, dark place (around 20-25°C / 68-77°F) for 2-4 days, stirring occasionally. You’ll start to see bubbles forming, indicating fermentation.

Strain and Bottle:

• After the fermentation period, strain out the solids using a fine-mesh sieve or cheesecloth.
• Pour the liquid into clean, airtight bottles, leaving some headspace at the top.
• Seal the bottles and let them ferment at room temperature for another 1-3 days, checking daily for carbonation. Be careful with pressure buildup in the bottles to prevent them from exploding.

Refrigerate and Serve:

• Once the desired level of carbonation is achieved, refrigerate the bottles to slow down the fermentation.
• Serve chilled and enjoy your naturally fermented cola!

Make the Sauce

• Peel the garlic and roughly chop the chillies, if you are using any herbs, roughly chop them.
• Add the chilli, garlic, salt and herbs to a food processor or blender and blend till smooth.
• Transfer to a jar with a lid and add in the paste and cover tightly with the lid.
• Leave to ferment for a week.

Season:

• After the week’s fermentation, taste to understand how the fermentation has altered the flavours. The flavours should have mellowed and it should have developed some acidity.
• We seasoned ours by adding all our seasoning ingredients – mix well and enjoy!
• Taste and adjust the seasoning to your liking.
• Store in the fridge and it will keep for 4 weeks.

• Combine all the overnight oat mix together in a bowl and whisk it together with a fork.
• Leave to sit for 20 minutes or overnight in the fridge.
• Divide the mix in 2 between 2 glasses leaving half of them free for the yoghurt.
• Divide the yoghurt between the 2 glasses and smooth it out.
• Top with the choc chips or cocoa nibs.
• Enjoy!

Step 1: Prepare the Ginger Bug

• Day 1: In a clean jar, combine 50g of grated ginger and 50g of sugar with 500ml (2 cups) of water. Stir well to dissolve the sugar. Cover the jar with a cloth or paper towel secured with a rubber band to allow airflow while keeping out dust and insects.
• Days 2-5: Each day, add 1 tablespoon of grated ginger and 1 tablespoon of sugar to the jar, stirring well each time. After 3-5 days, you should notice bubbles forming, indicating that the ginger bug is active and ready to use.

Step 2: Make the Ginger Beer

• Brew a strong sweet ginger tea : In a large pot, combine 100g of grated ginger, 150g of sugar, and 500ml (2 cups) of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to extract the ginger flavour.
• Cool the Mixture: Remove the pot from heat and add in the remaining 1.5 litres of water to allow the ginger mixture to cool to room temperature.
• Add the Ginger Bug: Add approx about 1/2 cup of your ginger beer, don’t worry if you include osme of the ginger pieces, this will just add to the ginger flavour.
• Ferment the Ginger Beer:
• Pour the cooled ginger tea mixture into a large, clean plastic or glass bottle (leaving some space at the top for expansion).
• Add the juice of 2 lemons and the ginger bug liquid.
• Seal the bottle with a tight lid and let it sit at room temperature for 2 to 3 days.
• 2nd fermentation to increase carbonation:
• Strain and using a funnel pour into smaller bottles, approx 250-500ml bottle with lids, close the lids and leave to ferment at room temperature for 2-3 days ensuring to burp each day to prevent them overflowing due to excess carbonation
• Monitor Fermentation: Check the bottle daily. When it feels firm to the touch (indicating carbonation), carefully open it to release some pressure, then reseal. If it’s very fizzy, move it to the refrigerator to slow down the fermentation.

Step 3: Serve and Enjoy

• Once chilled, your ginger beer is ready to drink! Serve it over ice and enjoy the refreshing, naturally fizzy ginger beer.

Tips:

• Ginger Bug Care: You can keep your ginger bug alive by continuing to feed it with ginger and sugar every few days. Store it in the refrigerator if you’re not using it regularly, and take it out to feed before using it again.
• Customise Flavour: Adjust the amount of ginger and sugar in the ginger beer according to your taste preferences.

• Make the sorbet: Put the frozen fruit into the hopper of your Nama juicer with the sorbet attachment in place, close the lid to the hopper and turn it on to process. Alternatively you could try blending the fruit using a food processor or blender.
• Fill the sorbet into the moulds: Using a tablespoon spread the raspberry sorbet into the silicone moulds, being sure to spread them out and fill each mould fully.
• Add the ice cream sticks: Insert an ice cream stick into each mould.
• Freeze the raspberry layer: Place the silicone moulds with the raspberry sorbet in the freezer and freeze for 4 hours.
• Melt the chocolate: melt the chocolate using a water bath/bain-marie or by heating in a microwave.
• Dip the Raspberry sorbet ice creams in the melted chocolate: Dip each raspberry sorbet ice creams individually in the melted chocolate making sure to cover all sides.
• Leave to set on some baking parchment: The chocolate should set almost immediately, if not leave to set on the baking parchment. If necessary return to the freezer.
• Enjoy!

Harvest and Clean the Roots

• Harvest the Roots: Dig up dandelion roots from an area free of pesticides and other contaminants. The best time to harvest is in the fall or early spring when the roots are most nutrient-dense.
• Clean the Roots: Thoroughly wash the roots to remove dirt and debris. Use a brush to scrub them clean under running water.

Prepare the Roots

• Chop the Roots: Cut the cleaned roots into small, uniform pieces. The smaller the pieces, the faster and more evenly they will roast.
• Dry the Roots: Spread the chopped roots on a baking sheet and leave them in a dry, well-ventilated area for a few days, or until they are completely dry. This can also be done in a dehydrator at a low temperature.

Roast the Roots

• Preheat the Oven: Preheat your oven to 180°C (350°F).
• Roast the Roots: Spread the dried dandelion root pieces evenly on a baking sheet. Place the sheet in the preheated oven.
• Monitor the Roasting: Roast the roots for about 30-40 minutes, stirring occasionally to ensure even roasting. The roots should turn dark brown and have a coffee-like aroma. Be careful not to burn them.
• Cool the Roots: Once roasted, remove the roots from the oven and let them cool completely.

Grind and Brew

• Grind the Roots: Use a coffee grinder to grind the roasted roots into a fine powder. Store the ground roots in an airtight container.
• Brew the Coffee: To make dandelion root coffee, use about 1-2 tablespoons of the ground root per cup of water. Brew it just like regular coffee using a French press, coffee maker, or by simmering it on the stove for 10-15 minutes and then straining.

Tips

• Adjust the Roast: You can adjust the roasting time depending on your preference for a lighter or darker roast.
• Add Flavour: Consider adding spices like cinnamon or nutmeg during brewing for extra flavour.

• Combine the ingredients: In a large jar or pitcher, squeeze in the juice of all the lemons and add this juice, the sugar, and water. Stir until the sugar is fully dissolved.
• Add the lemon peels: Add the juiced lemon peels to the mixture. The natural yeast on the lemon skins will help kickstart the fermentation process.
• Close the lid or cover the jar: Close the lid on the jar or cover the jar loosely with a cheesecloth, paper towel, or coffee filter. This allows air to circulate while keeping out dust and debris.
• Ferment at room temperature: Let the mixture ferment at room temperature (around 21-24°C) for 3 days, stirring occasionally. You’ll start to see small bubbles forming, indicating the fermentation is taking place.
• Sieve to remove the peels: Sieve the lemons and pips and strain the liquid. Use a funnel to transfer the lemonade to 2 x 500ml bottles or small jars with lis and close the lid and leave to ferment for 3 days at room temperature. This will help to build up for carbonation.
• Burp the lemonade each day: natural carbonation will start to build up so you will have to open the lid to release the pressure and just close. Repeat this each day for the 3 days.
• Refrigerate to stop fermentation: Once the lemonade is nice and fizzy transfer to the fridge to stop fermentation
• Enjoy your fermented lemonade: Enjoy your homemade fermented lemonade! It will keep in the fridge for 1-2 weeks.
• Tips:
• Make sure to use organic, unwaxed lemons so you get the full benefit of the natural yeast on the skins.
• The longer you ferment, the more sour and carbonated it will become.

• Preheat the oven to 190 degrees C
• Using a small knife carefully remove the skin of the baby watermelon.
• Add to a baking tray and bake for 2 hours turning the melon every 30 mins so that it cooked evenly.
• After 2 hours it will have developed a light skin and started to lightly brown around the edges, time to make your dressing.
• Peel and finely grate the ginger and garlic, add in the rest of the ingredient for the dressing and mix well.
• Remove the baked watermelon from the oven and using a pastry brush, brush all the exposed watermelon in a generous coating and baking for 10 mins. Remove and turn the watermelon and brush with the dressing and bake again for 10 mins. Finally remove again and brush with the last layer of the dressing again with a generous layer and bake for a final 10 mins

Cook the noodles:

• Cook the noodles according to the pack instructions and drain and rinse

Sear the tempeh

• Heat a large non stick frying pan on high heat and slice the tempeh/ tofu into a thin slice that is approx ½-1 cm thick, we got 4 nice triangle shaped pieces. Once the pan is hot add 1 tbsp of oil followed by the tempeh. Fry the tempeh for 3 mins on each side until it starts to sear and go lightly golden.

Make the sauce

• Into a blender add the ginger, garlic, coconut milk, juice of ½ lime, tamari, maple syrup, ½ red chilli and blend till smooth.

Prepare the veg:

• Slice the carrot and courgette into thin match stick slices or jullienne slices, finely slice the spring onions and herbs and slice the remaining half a chilli into thin slices.

Finish the tempeh/ tofu

• Add in 3 tbsp of the sauce to the tempeh and turn to cook on both sides until it starts to caramelise slightly. This should take approx 1-2 mins.

Cook the veg

• Remove the tempeh/ tofu and set aside and add in the matchstick shaped carrot, courgette followed by a pinch of salt and the spring onions/ scallions cook for 2 minute moving them around the pan continuously.

Bring the dish together

• Add in the remaining coconut based sauce and the veg stock, followed by the cooked noodles and bring the dish together. Squeeze in the remaining half a lime, add in the chopped herbs and season to your liking.

Garnish and enjoy

• Divide between 2-4 large bowls and garnish with some pickled red onions and a sprinkle of sesame seeds, followed by a piece of tempeh on top

Enjoy!