Prepare the tofu:

• Press 1 x 400g (14 oz) block of firm tofu for at least 15–20 minutes to remove excess moisture. Slice into 8–10 finger-sized pieces. Optionally, lightly dust each tofu finger with a small amount of flour to help the batter adhere more evenly.

Make the batter:

• In a medium bowl, whisk together 2 tbsp white miso, 2 tbsp plain flour, 1 tsp lemon juice, 1 tsp sesame oil, 1 tbsp shredded nori, and ½ tsp garlic powder. Gradually add 15–30ml (1–2 tbsp) water until the mixture forms a thick, smooth batter that clings to the tofu without dripping off.

Prepare the coating:

• In a shallow dish, mix 60g (2.1 oz / 1 cup) panko breadcrumbs with 1 tbsp nori flakes (optional), a pinch of sea salt, and a pinch of black pepper.

Coat the tofu:

• Set up a coating station with one bowl of batter and one dish of breadcrumbs. Using one hand for wet and the other for dry ingredients, dip each tofu piece into the batter, ensuring it is completely coated, press gently and turn to cover all sides evenly. Allow any excess to drip off, then press the tofu into the breadcrumb mixture, turning to coat all sides thoroughly and evenly.

Optional chill:

• For best results, place the coated tofu fingers on a plate or tray and refrigerate for 10–15 minutes to help set the coating before cooking.

Cook the tofu:

• To bake: Preheat the oven to 200°C (fan 180°C / 400°F). Place the tofu fingers on a wire rack over a lined baking tray for even crisping. Lightly brush or spray them with oil. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
• To fry: Heat 1–2 tbsp oil in a non-stick pan over medium heat. Fry each tofu finger for 2–3 minutes per side until golden brown and crisp on all sides.

Serve:

• Serve hot with tartar sauce, in a sandwich, or with chips and peas for a nostalgic plant-based dinner.

Blend the Dough:

• In a blender or food processor, combine the tofu, self-raising flour, olive oil, tamari, salt, garlic powder and water.
• Add one of the following, depending on your variation:
• For plain, add nothing else.
• For beetroot, add 1½ tsp beetroot powder or 1 cooked beetroot.
• For spinach, add 30g fresh spinach leaves.
• Blend until smooth. The batter should resemble a slightly runny pancake mix – not too thick or watery.

Cook the wraps:

• Heat a dry non-stick over medium heat. Once hot, pour in some batter as you would for pancakes. Cook for around 2 minutes on each side until lightly browned and cooked through.

Cool and Store:

• Place the cooked wrap on a clean tea towel and cover with another towel to keep them soft and warm. Serve straight away or allow to cool fully before storing in an airtight container.

Prepare the flavour base:

• Peel and finely grate the garlic and ginger. Slice the pak choi in half lengthways and rinse thoroughly, especially between the base stems.

Sear the pak choi:

• Heat the toasted sesame oil in a wide pan over medium-high heat. Once hot, place the pak choi cut-side down and sear for 2–3 minutes until golden and slightly charred.

Add aromatics and braise:

• Add the grated garlic and ginger to the pan and cook for 30 seconds until fragrant. Pour in the tamari, water, and maple syrup. Cover with a lid and let the pak choi braise gently for 4–5 minutes, until the stems are tender but still hold their shape.

Make the pink tahini cream:

• In a small bowl, whisk together the tahini, beetroot juice, lemon juice, yoghurt, and a pinch of sea salt. Add cold water gradually until smooth and creamy.

Plate and serve:

• Spread a generous swoosh of the pink tahini cream onto each plate. Arrange the braised pak choi on top and spoon over any remaining cooking juices. Finish with a sprinkle of gomasio or sesame seeds and sea salt.

Prepare the trays:

• Line two 20×20cm trays with greaseproof paper.

Whip the aquafaba:

• Using a stand mixer or electric whisk, whip the aquafaba with the cream of tartar (if using) on high speed for 8–10 minutes until stiff peaks form. Add the vanilla extract during the final minute.

Make the agar syrup:

• In a small saucepan, combine the water and agar flakes. Bring to a boil, then reduce to a simmer. Stir for 5–7 minutes until the agar is fully dissolved.

Add sugar and salt:

• Stir in the sugar and a pinch of sea salt. Continue cooking over medium heat, stirring constantly, for 3–5 minutes until it thickens to a honey-like consistency and bubbles steadily. Aim for 110–115°C (230–240°F) if using a thermometer.

Combine syrup with aquafaba:

• With the mixer on low speed, carefully pour the hot syrup into the whipped aquafaba in a thin stream. Once added, turn the mixer to high and whip for 8–10 minutes until the mixture is thick, glossy, and holds soft peaks. The mixing bowl should be warm, not hot.

Spread into trays:

• Quickly spoon the marshmallow mixture into the prepared trays, spreading it evenly to about ½ cm (0.2 in) thick. Work fast – the agar sets quickly as it cools.

Set and cut marshmallows:

• Leave to set at room temperature for 2–4 hours (or overnight). Once firm, use a round cutter (5–6cm / 2–2.4in) to cut 12 discs. Keep the offcuts for snacking or blending into hot chocolate!

Melt the chocolate:

• Place the dark chocolate in a heatproof bowl and melt gently over a bain-marie or in the microwave in short bursts, stirring between each.

Assemble the wagon wheels:

• Lay out 12 biscuits. Top each with a marshmallow disc and 1 tsp raspberry jam. Sandwich with another biscuit.

Coat in chocolate:

• Using two forks, dip each biscuit sandwich into the melted chocolate, coating it completely. Let the excess drip off and place on a greaseproof-lined tray.

Set and enjoy:

• Leave to set at room temperature or refrigerate to speed up the process. Once firm, dig in and enjoy your homemade plant-based wagon wheels!

Make your Components

Roast the Veg:

• Roast at 200°C for 25–30 mins until golden.

Bake the Tofu:

• Mix the tofu dressing ingredients together and coat the tofu cubes. Bake at 200°C for 25 mins, tossing halfway through.

Cook the Quinoa & Broccoli:

• Cut the broccoli into small bite-sized pieces. Add the quinoa, water, and a pinch of salt to a saucepan and bring to the boil with the lid on. Once boiling, place the lid ajar to let out steam and reduce to a gentle simmer. Cook until about 2cm of water remains, then turn off the heat, add the broccoli, cover, and leave to steam for 10 mins.

Make the Peanut Satay Sauce:

• Peel and finely grate the garlic and ginger. In a bowl, combine warm water, peanut butter, vinegar, tamari, coconut sugar, grated garlic and ginger, sesame oil, and lime juice. Stir until smooth and well combined.

Make the Ketchup:

• Mix all ingredients together in a small bowl and season to taste.

Make the Dukkah:

• Roughly chop the almonds. Add to a dry frying pan with the sesame seeds, coriander seeds, pepper, and salt. Toast for about 5 mins, stirring regularly, until the seeds start to pop. Remove from heat and grind in a pestle and mortar or pulse in a blender.

Make the Pickled Red Onion:

• Peel and finely slice the red onion. Add to a glass or jar with the vinegar, water, salt, and maple syrup. Mix and let sit for 15 mins.

Assemble Your Dishes

Assemble the Buddha Bowl:

• Divide approx. 70g of cooked tofu between 2 bowls along with a generous handful of roasted veg. Add approx. 100g of cooked quinoa to each bowl, followed by 3 tbsp of pickled red onion. Cut 1 avocado in half, scoop out the flesh, slice, and divide between the bowls. Garnish with dukkah.

Assemble the Satay Noodles:

• Cook 200g of noodles and drain. In a large frying pan, add approx. 200g roasted veg, 100g tofu, some broccoli, satay sauce, and 2–4 tbsp water. Heat over medium heat until bubbling. Taste and adjust seasoning. Garnish with pickled red onion and fresh coriander.

Assemble the Black Bean Burger:

• Rinse and drain the black beans. In a large bowl, mash together with remaining quinoa, roasted veg, and tofu. Add 1 tbsp smoked paprika, 2 tbsp tamari, juice of 1 lime, and 15g chopped coriander. Mash with a potato masher (or pulse in a food processor) until combined.
• Too dry? Add 2 tbsp water.
• Too wet? Add 1–2 tbsp flour.
• Shape into 4–5 burgers. Fry in a non-stick pan with 1–2 tbsp oil until golden on both sides. Toast the buns. Spread mayo on one side and ketchup on the other. Slice the second avocado and add 2–3 slices per burger, then top with a burger patty and serve.

Prepare the tin:

• Line a 20x20cm tin with greaseproof paper and dust with 30g (¼ cup) arrowroot powder and 15g (2 tbsp) icing sugar to prevent sticking.

Whip the aquafaba:

• Using a stand or electric hand mixer, whip 120ml (½ cup) aquafaba with ¼ tsp cream of tartar (if using) on high speed for 8–10 minutes until stiff peaks form. Add 1 tsp vanilla extract near the end.

Make the agar syrup:

• In a small saucepan, combine 100ml (just under ½ cup) water and 1½ tbsp agar flakes. Bring to the boil, then reduce to a simmer for 5–7 minutes, stirring until fully dissolved.

Add the sugar and salt:

• Stir in 200g (1 cup) cane sugar and a pinch of sea salt. Continue cooking over medium heat for another 3–5 minutes, stirring continuously, until it thickens to a honey-like consistency and bubbles steadily. If you have a thermometer, aim for 110–115°C (230–240°F).

Combine quickly:

• With the mixer on low, slowly pour the hot syrup into the whipped aquafaba in a thin stream. Once fully added, increase speed to high and whip for another 8–10 minutes until thick, glossy, and holding soft peaks. The bowl should feel warm, not hot.

Transfer to tin:

• Immediately spoon the mixture into the prepared tin and smooth the top. Work quickly, as the agar sets fast once it cools.

Set and slice:

• Leave to set at room temperature for 2–4 hours (or overnight) until firm. Once set, lift out and slice into squares using a lightly oiled knife or one dusted in arrowroot.

Dust and store:

• Toss the marshmallows in more of the arrowroot and icing sugar mixture to coat and prevent sticking. Store in an airtight container for up to 5 days.

• Combine all ingredients in a clean fermentation jar: In a large glass jar (5L capacity), add 4 litres water, 400g sugar, 30g chopped ginger, 15g gorse petals, 15g dandelion petals, chopped apples and citrus fruit and 50g cherry blossom petals. Stir well until the sugar is completely dissolved.
• Cover and ferment at room temperature: Cover the jar with a clean cloth or a loose lid and leave at room temperature (18–22°C / 64–72°F) for 3–5 days. Stir once or twice daily to submerge the petals and prevent mould.
• Monitor fermentation: Look for bubbles, cloudiness, and a gently tangy taste — these are signs of active fermentation. Depending on room temperature, this may happen faster or slower.
• Strain and bottle: When the soda is pleasantly floral and slightly fizzy, strain out the solids using a fine sieve or cheesecloth. Pour the liquid into swing-top bottles, leaving about 2cm (0.8 in) headspace.
• Build carbonation: Seal the bottles and leave at room temperature for 1–2 days to naturally carbonate. Burp once daily to release any excess pressure.
• Chill and serve: Refrigerate once carbonation is to your liking. Serve chilled and open bottles with care — the soda will be beautifully fizzy, fragrant, and alive with springtime flavour.

Prepare the dry mix:

• Roughly chop the almonds, walnuts, desiccated coconut, sunflower seeds, pumpkin seeds, and chia seeds until they resemble a coarse crumble texture. You can also pulse them briefly in a food processor if you prefer a more uniform texture.

Toast the chopped nuts and catkins:

• Add the chopped mix to a wide-based frying pan along with the birch catkins. Toast dry over medium heat for 3–4 minutes, stirring continuously, until the coconut begins to smell sweet and toasty, and the edges turn golden brown.

Add coconut oil, maple syrup, and vanilla:

• Turn off the heat and stir in the coconut oil, maple syrup, and vanilla essence. Mix thoroughly to ensure everything is evenly coated.

Cool and enjoy:

• Remove from the heat and allow to cool completely. Stir through the goji berries (and cacao nibs, if using). Once fully cooled, store in an airtight container for up to 4 weeks.
• Serve with your favourite yoghurt, plant-based milk, fresh fruit, or use as a crunchy topper on porridge or smoothie bowls.

• Slice your mushrooms into bitesize pieces.
• Drain and rinse the tomato sauce off you beans.
• Heat a non-stick pan on a high heat till it gets nice and hot.
• Reduce the heat to medium/hot temperature and add your mushrooms.
• Cook for 2 minutes, stirring a couple of times.
• Add the bag of stir-fry veg and cook for a couple of minutes, stirring regularly.
• Add the rice, ensure to break up any clumps of rice from the pack, and mix it all through.
• Heat for a minute.
• Add the curry powder, smoked paprika and a good pinch of chilli flakes and mix through. Serve & Enjoy!

• Slice the tofu lengthwise into 1 cm slices. Cut them into diamonds so they are triangle shaped.
• Cook in air frier for 15 mins standing up so the air can really circulate to maximise the crispiness. If you dont have an air frier simply preheat your oven to 220 degrees C and bake for 15-20 mins until crispy on the outside.
• In a cup mix together the ingredients for the marinade. Remove the crispy tofu.
• Add the marinade to a wide bottomed saucepan and on low heat bring to the boil while stirring continuously. Once boiling add the tofu and cook for 1 min turing over and ensuring each triangle is well coated in the marinade. Turn off the heat and mix again to ensure they are well coated.
• Cook your rice as per the pak instructions. Par boil the broccoli and drain and rinse. Heat a griddle pan on high heat., Once hot add the broccoli and cook until it has char marks on each side, be careful not to move it too much to ensure you get nice char marks.. Remove from the heat, cut the bok choi in half lengthwise and add the griddle pan open face down. Peel the red onion and cut in half lengthwise and ad to the griddle pan face down. Leave to cook until both the bok choi and onion start to char.
• To plate up add the rice to the middle of both the bowls and divide up the charred broccoli, bok choi and red onion between the 2 bowl. Add the sauer kraut and caper and finally add the tofu ribs.
• Enjoy!

Roast the vegetables:

• Preheat oven to 200°C (fan 180°C) / 390°F. Chop the cauliflower and broccoli into small, bite-sized florets. Toss with 2 tbsp olive oil, 1½ tsp smoked paprika, and a pinch of salt and pepper. Spread on a baking tray and roast for 25 minutes until golden and tender.

Cook the lentils:

• Drain and rinse the lentils. Finely chop the garlic. Heat olive oil in a pan over medium heat (if using), then sauté the garlic for 1 minute until fragrant. Add the lentils, cumin seeds, smoked paprika, salt, and pepper. Stir for 3–5 minutes until heated through and well seasoned.

Prepare the walnut-hemp crumble:

• Roughly chop the walnuts. Toast the walnuts and hemp seeds in a dry frying pan over high heat with a pinch of sea salt. Stir occasionally for 4–5 minutes until golden and fragrant. Optional: Add garlic powder or smoked paprika for extra flavour.

Make the tahini yoghurt sauce:

• In a bowl, whisk together tahini, soy yoghurt, lemon juice, garlic powder, and water until smooth and creamy. Season with salt to taste.

Assemble the bowls:

• Divide the cooked quinoa between three bowls. Top each with the spiced lentils and roasted veg. Sprinkle over the walnut-hemp crumble. Slice the avocado and divide between bowls. Drizzle with the tahini yoghurt sauce and finish with fresh parsley or coriander.

Prepare the tofu mixture

• Preheat the oven to 200°C (392°F). Crumble the tofu into a large mixing bowl. Add the grated ginger, garlic, coriander, and spring onions. Stir in the tamari, gochujang, maple syrup, and panko breadcrumbs. Mix thoroughly, squeezing the mixture with your hands until it comes together and holds its shape.

Shape and bake the meatballs

• Take about 2 tablespoons of the mixture per meatball and form roughly 9 evenly sized balls. Place them on a lined baking tray and bake for 20 minutes, flipping halfway through to ensure even browning.

Make the sauce

• While the meatballs are baking, heat a little oil in a pan over medium heat. Sauté the red onion, ginger, and garlic for around 30 seconds until fragrant. Stir in the gochujang, tamari, maple syrup, stock (or water), and lemon juice. Simmer for a few minutes until slightly thickened.

Coat the meatballs

• Once baked, gently stir the meatballs through the sauce until evenly coated.

Serve and enjoy

• Serve hot, garnished with extra coriander or spring onions if desired. Delicious alongside rice, noodles, or as a sharing appetiser.

Make the brine soak

• Soak the cashews in brine: In a sterilised jar or container, dissolve 20g (about 1 tbsp) sea salt in 1 litre (4¼ cups) filtered water. Add the 200g (¾ cup) raw cashew nuts and ensure they are fully submerged using a sterilised weight or small jar. Loosely cover and leave at room temperature (18–22°C / 64–72°F) for 5 days. You should notice some bubbling and cloudiness, with a pleasant tangy aroma by day 5.

Drain and reserve brine

• Strain the cashews: Remove the soaked cashews from the brine, discarding any floaters. Reserve 1–3 tablespoons of the fermented brine for blending. You can rinse the cashews briefly for a less salty result.

Blend the cheese base

• Make the cheese mixture: In a high-speed blender or food processor, combine the 200g (¾ cup) fermented cashews with 2 tsp white miso paste, 2 tbsp nutritional yeast, 1 tbsp lemon juice, ¼–½ tsp sea salt, and 1–3 tbsp reserved brine. Blend until silky smooth, scraping down the sides as needed. The mixture should be thick, creamy, and spreadable—adjust the brine as needed for smoother blending.

Ferment in cloth

• Age the cheese: Transfer the cheese mixture into a double layer of cheesecloth or muslin. Place it in a sieve over a bowl or hang it in a cool, clean spot. Loosely cover with a clean tea towel and leave to ferment at room temperature for 2–3 days. Taste it daily—it should become tangy, cheesy, and complex in flavour.

Shape and chill

• Set the cheese: After fermentation, shape the cheese into a small disc or round using a ring mould or ramekin if desired. Chill uncovered in the fridge for a few hours to allow the outer layer to firm. For a Brie-like appearance, dust the top with a little extra nutritional yeast or cracked white pepper.

Serve

• Enjoy your plant-based Brie: Serve spread on crackers, warm sourdough, or with fruit compote. Store covered in the fridge for up to 5–7 days.

• Prepare the Ingredients: Thanks to the NamaWell M1, there’s no need to soak the almonds, and it makes the milk super creamy and effortless to prepare.
• Blend: Add the almonds, dates, pinch salt and water, to your NamaWell M1 milk maker and make your fresh almond milk – it’s so creamy!
• Add the Kefir Grains: Pour 1 litre (4 cups) of the homemade almond milk into a clean glass jar and add the water kefir grains along with 1 tbsp of maple syrup and 1 ideally organic pitted date.
• Mix & Cover: Stir gently with a wooden or plastic spoon (avoid metal as it can interfere with fermentation). Cover with a breathable cloth or lid that allows airflow.
• Fermentation: Leave the jar at room temperature (20-25°C) for 12-24 hours. The kefir will thicken slightly and develop a tangy taste. The longer it ferments, the tangier it will become.
• Strain & Store: Once it reaches the desired tanginess, strain out the water kefir grains using a non-metal strainer and transfer the kefir to a clean bottle. Store in the fridge.
• Reusing Grains: Rinse the grains gently in filtered water and store them in sugar water when not in use. To make a new batch, add them to fresh almond milk with a small amount of sugar.
• Enjoy! Use in smoothies, drink plain, or mix with fruit and granola for a delicious probiotic boost!

Preheat the oven:

• Preheat your oven to 200°C (392°F).

Infuse the caramel with magnolia:

• In a 20cm (8-inch) ovenproof frying pan, combine the caster sugar, water, and torn magnolia petals. Warm gently for 2–3 minutes on low to allow the petals to infuse. Bring to a boil over high heat, then reduce to medium and cook for 4–5 minutes until the mixture turns a light golden colour. Using tongs, remove and discard the petals.

Add butter to the caramel:

• Remove the pan from heat and stir in the cubed plant-based butter. It may look like it’s splitting, but it will come together in the oven.

Layer magnolia and pears:

• Slice the pears lengthways and fan them over the caramel in a spiral or rosette shape, overlapping slightly. These slices will be the top of your tart once it’s flipped, so arrange them with care.
• Halve or quarter the remaining magnolia petals and place them over the pears in a scattered or circular pattern.

Top with pastry:

• Roll out the puff pastry sheet and cut it slightly larger than your pan. Carefully lay it over the fruit and petals, tucking the edges down around the sides. Prick the pastry in a few places with a fork to let steam escape.

Bake until golden:

• Bake for 20 minutes or until the pastry is puffed and golden.

Flip and serve:

• Allow the tart to cool for 2 minutes. Place a serving plate over the pan and flip it over swiftly and confidently. Gently lift the pan away to reveal the beautifully caramelised pears and delicate floral magnolia.
• Reposition any petals that may have shifted, slice, and enjoy!

• Soak the Cashews: Place cashews in a bowl and cover with just-boiled water. Let soak for 5 minutes.
• Prepare the Vegetables: Peel and thinly slice the red onion. Thinly slice the spring onions at an angle. Drain and rinse the black beans. Quarter the cherry tomatoes. Finely chop the coriander and red chilli (de-seed for less heat). Thinly slice the avocado.
• Cook the Black Bean Salsa: In a hot non-stick pan, add 1 tablespoon or a few sprays of oil and fry the onions, spring onion, and chilli for 2 minutes, stirring continuously. Add cumin seeds, ground cumin, smoked paprika, tamari, citrus juice, and salt. Cook for 30 seconds, then add beans and tomatoes. Cook for 2 more minutes, mashing lightly.
• Make the Cashew Cheese Sauce: Drain and rinse the soaked cashews. Blend with oat milk, garlic powder, lemon juice, and salt in a blender until smooth.
• Assemble the Quesadillas: Heat a dry pan and warm a tortilla for 30 seconds. Spread about 3 tbsp of cashew cheese on the tortilla, add a portion of the bean mixture on one side of the tortilla, and top with avocado slices, chopped coriander, and chilli. Fold the tortilla over, cook until browned, then remove and slice. Repeat with remaining tortillas and ingredients.
• Serve: Enjoy the quesadillas hot, with any remaining cashew cheese stored in the fridge for up to 5 days for other uses

Make the cookie dough base:

• In a food processor, blend the cashew nuts, pitted dates, oat milk, vanilla extract, and salt until a sticky dough forms and clumps into a ball.

Add the chocolate chips:

• Transfer the dough to a bowl and fold in the chocolate chips or cacao nibs. Stir to combine evenly.

Shape into eggs:

• Using your hands, roll the dough into 10–12 small egg-shaped pieces. Place on a lined tray or plate and chill in the freezer for at least 20 minutes to firm up.

Make the white chocolate coating:

• In a heatproof bowl over a saucepan of simmering water, gently melt the cacao butter. Once melted, stir in the cashew (or macadamia) butter, maple syrup (to taste), vanilla, and sea salt. Whisk until smooth and glossy.

Divide and colour the coating:

• Split the white chocolate mixture into two bowls. Add beetroot powder to one for a pink hue and matcha to the other for a green tone. Stir each until well blended.

Coat the cookie dough eggs:

• Dip each chilled dough egg into your coloured coatings, using a fork to lift and tap off any excess. Place back onto the tray. Once all are coated, repeat for a second layer to build a thicker shell. Chill in the fridge or freezer until fully set.

Alternative coating:

• If you prefer, melt the dark chocolate and dip the chilled cookie dough eggs as above. Allow to set completely.

To serve:

• Once fully set, your Easter Cookie Dough Eggs are ready to enjoy! Store them in the fridge for up to a week, or freeze for longer freshness.

Make the Wild Garlic Oil

• Wash the wild garlic thoroughly and roughly chop it. If you can’t find wild garlic, peel and finely dice the fresh garlic.
• Add the chopped wild garlic, olive oil, balsamic vinegar, maple syrup, salt, and black pepper to a large bowl and mix until well combined.

Make the Potato Tower

• Preheat the oven to 200°C (400°F). Grease a 12-hole muffin tin lightly with olive oil or line with parchment circles.
• Wash and thinly slice the potatoes and sweet potatoes into rounds, about 2mm thick. A mandolin works best for uniform slices.
• In a large bowl, toss the potato slices with the wild garlic oil until well coated. Season with salt and pepper.
• Stack the slices into the muffin tin holes, layering them evenly and slightly overlapping. Overfill each hole, as the stacks will shrink as they bake. Insert a cocktail stick or wooden skewer into each potato tower to make them easier to serve.
• Bake in the oven for 45–50 minutes, or until the tops are golden brown and crispy, and the centres are tender when pierced with a knife.
• Allow to cool for 5 minutes before carefully removing with a spoon or small offset spatula.
• Serve warm as a side or savory snack.

Prepare the Aquafaba

• Drain a tin of chickpeas and reserve the liquid. In a clean bowl, whisk the chickpea liquid with 2 tbsp icing sugar using a hand or stand mixer on high speed until soft peaks form (about 3–5 minutes). Set aside.

Bake the Cake

• Preheat your oven to 170°C fan (190°C conventional / 340°F). Grease and line 2 x 15cm (6-inch) springform tins with baking parchment.
• In a large bowl, sift together all the dry ingredients and whisk to combine. In a jug, mix the oat milk, oil, vinegar and vanilla. Pour the wet mix into the dry ingredients and stir gently until just combined—don’t overmix. Fold in half of the whipped aquafaba to lighten the batter.
• Divide the batter evenly between the tins, smooth the tops, and bake for 50–55 minutes, rotating halfway through. The cakes are done when a skewer inserted into the centre comes out clean. Cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.

Make the Crispy Filo

• While the cakes are baking, prepare the crispy filo. Roll the filo sheets into a loose cigar shape and slice into very fine 1–2mm strips. Gently separate the strands and toss with oil or melted vegan butter. Spread evenly over a lined baking tray and bake at 170°C for 10–15 minutes, stirring once, until golden and crisp. Allow to cool completely, then crumble into small shards.

Make the Pistachio Butter

• In a food processor, blend the pistachios with the oil and salt until they form a thick paste. Keep blending until smooth and spreadable. Let cool slightly if warm.

Make the Buttercream

• Using an electric mixer, beat the vegan butter in a large bowl until light and fluffy. Gradually add the sifted icing sugar, plant milk, and vanilla extract. Once smooth, fold in the pistachio butter until fully incorporated.

Add the Crispy Filo

• Set aside ¼ of the pistachio buttercream (without filo) to use for the top layer. Gently fold the crispy filo shards into the remaining ¾ of the buttercream until evenly mixed.

Assemble the Cake

• Once the cakes are fully cooled, level the tops with a serrated knife if domed. Slice each sponge horizontally in half to create four even layers.
• Place a small dab (about 1 tbsp) of the plain pistachio buttercream onto your cake stand or plate to secure the first sponge. Add the first layer, then spread a generous portion (about ⅓) of the pistachio filo buttercream over it. Repeat with the remaining layers, using the crispy filo buttercream between each. For the top layer, use the reserved plain buttercream for a smooth, creamy finish.

• Preheat the oven and prepare baking trays: Preheat the oven to 180°C (350°F). Line two large baking sheets (approximately 45cm x 30cm / 18in x 12in) with parchment paper.
• Blend the ingredients: In a food processor, add the cooked quinoa, coconut sugar, cocoa powder, oat flour, peanut butter, maple syrup, and vanilla extract. Blend for 2 minutes until a sticky chocolate batter forms, scraping down the sides of the bowl as needed.
• Shape the cereal balls: Lightly oil your hands, take small pieces of dough, and roll them into small balls. Place them on the prepared baking sheets, ensuring they do not touch. If the dough becomes too sticky, wash and dry your hands, then re-oil before continuing.
• Bake the cereal: Place the baking sheets on the centre rack of the oven and bake for 30–40 minutes, shaking the tray halfway through to ensure even baking on all sides.
• Cool and harden: Remove the baking sheets from the oven and allow the cereal to cool for 30 minutes. The pieces will harden as they cool.
• Serve: Enjoy with any dairy-free milk or eat as a crunchy snack on its own.

Make the Tomato-Lentil Sauce

• Preheat oven to 180°C (fan).
• Peel and finely chop the onion and garlic. Finely chop the chilli (deseed if preferred). Grate the carrot. Finely chop the sun-dried tomatoes. Roughly chop the walnuts. Rinse and drain the lentils. Roughly chop the spinach.
• Heat the olive oil in a large pan over medium heat. Add onion, garlic, chilli, and grated carrot. Sauté for 5–6 minutes, stirring occasionally, until soft and fragrant.
• Add sun-dried tomatoes, walnuts, lentils, and tomato purée. Stir well. Pour in the passata, then add tamari, maple syrup, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Stir in the chopped spinach and cook for 2–3 more minutes until wilted. Taste and adjust seasoning as needed.

Make the Cashew Cream

• Add the cashew nuts to a blender along with oat milk, olive oil, lime juice, salt, and pepper. Blend until very smooth and creamy. Add more oat milk to loosen if needed and season to taste.

Assemble the Lasagna

• Use a 25cm x 18cm x 6cm deep baking dish.
• Spread a thin layer of cashew cream over the base.
• Add a layer of tofu sheets, trimming to fit.
• Spread over half the tomato-lentil-spinach sauce.
• Add a layer of cashew cream on top of the tomato sauce
• Add another layer of tofu sheets, then the remaining sauce.
• Finish with a final layer of tofu sheets and top with the remaining cashew cream.

Bake

• Bake in the oven at 180°C (fan) for 15–20 minutes, or until the top layer of cream is set and slightly golden.

• Preheat the oven to 200°C (392°F). Line a baking sheet or two 8-inch tart tins with parchment paper.
• Prepare the batter: In a large mixing bowl, whisk together the flour, water, olive oil, salt, and black pepper until smooth and lump-free. Set aside to rest while you prepare the topping.
• Prepare the vegetables and wild garlic: Grate the potatoes and squeeze out excess moisture using a clean tea towel. Thinly slice the red onion, mince the garlic, and finely chop the wild garlic leaves. In a mixing bowl, toss the grated potato, red onion, garlic, and wild garlic with 1 tablespoon of olive oil and a generous pinch of salt.
• Assemble the Scarpaccia: Evenly spread the vegetable and wild garlic mixture over the prepared tray or tart tins. Sprinkle over the thyme and rosemary. Pour the prepared batter evenly over the top, ensuring the vegetables are well coated. Drizzle with the remaining olive oil and season with additional salt and pepper to taste.
• Bake the Scarpaccia: Bake in the preheated oven for 50–60 minutes, or until the edges are golden and crispy and the centre is set and firm. If the centre is still too soft, bake for an additional 5–10 minutes.
• Cool and serve: Let the Scarpaccia cool for a few minutes before slicing into squares or wedges. Serve warm or at room temperature.

• Preheat the oven: Set the oven to 200°C (392°F).
• Prepare the sauce: Finely slice the spring onions. In a large casserole dish, combine the sliced spring onions, kidney beans, lentils, chopped tomatoes, tamari, maple syrup, cumin seeds, smoked paprika, and ground cumin. Season with salt and black pepper. Mix well and bake for 15 minutes.
• Make the cashew cheese: While the sauce is baking, blend the cashew nuts, garlic powder, lemon juice, salt, black pepper, and water in a blender or food processor until silky smooth.
• Prepare the toppings: Peel and thinly slice the avocado. Roughly chop the coriander and thinly slice the red chilli.
• Assemble the nachos: Remove the sauce from the oven and stir in half of the corn chips. Drizzle over some of the cashew cheese. Top with sliced avocado, lime juice, sliced red chilli, chopped coriander, and a few spoonfuls of pickled red onions or chipotle chillies.
• Serve: Serve immediately and enjoy this one-pan feast while still warm!

Prepare the magnolia syrup

• In a small saucepan, combine the magnolia petals, maple syrup, and water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, allowing the mixture to reduce slightly. Strain and set aside to cool. You should have around 200ml of syrup.

Prepare the fruit and ginger

• Finely slice the apples and orange, leaving the skins on (as long as they’re clean and organic). Roughly chop the ginger—no need to peel if organic.

Mix the fermentation base

• In a clean 2.5–4 litre glass jar, combine the magnolia syrup with the 1.5 litres of water, then add the sliced apples, orange, and ginger. Stir well to integrate all ingredients.

Begin fermentation

• Cover the jar with a breathable cloth or fermentation lid. Let it sit at room temperature (18–22°C) for 2–4 days. It should gradually develop a gentle fizz, floral notes, and a lightly tangy, aromatic flavour.

Strain and bottle

• Sieve out the apple, orange, and ginger, then pour the liquid into swing-top glass bottles or plastic bottles, leaving about 2cm of headspace. Seal tightly.

Build carbonation

• Leave the sealed bottles at room temperature for 1–2 more days to build natural champagne-like effervescence. Then move them to the fridge to slow fermentation and preserve freshness. Make sure to “burp” each bottle daily to avoid excess carbonation and prevent overflow when opening.

Serve and enjoy!

• Chill well. Open bottles with care—they may be lively! Pour into champagne flutes or coupe glasses and enjoy your wild-crafted, non-alcoholic magnolia champagne.

Melt the coconut oil

• Gently melt 30g coconut oil in a small saucepan or heatproof bowl until fully liquid but not hot.

Blend the base ingredients

• In a food processor or high-speed blender, combine 120g sunflower seed butter, 75g maple syrup, 30g cocoa powder, 1 tsp vanilla extract, and 1/4 tsp sea salt.

Add melted coconut oil and blend until silky

• With the motor running, slowly drizzle in the melted coconut oil. Blend for 1–2 minutes until the mixture is super smooth, fluffy, and glossy. Scrape down the sides to ensure everything is fully incorporated.

Check texture and adjust if needed

• If it’s too thick, add 1–2 tsp warm water and blend again to loosen. If too runny, refrigerate for 10–15 minutes to firm slightly — it will thicken a little as it cools.

Store and serve

• Spoon into a clean jar or airtight container. Store at room temperature for up to 1 week or refrigerate for up to 3 weeks. Allow to come to room temperature for the ideal spreadable texture.

Prepare the crispy filo:

• Preheat the oven to 170°C (fan 150°C) / 340°F. Roll the filo pastry into a loose cigar shape and slice into thin strips about 1–2mm wide. Gently separate the strands and place them in a bowl. Toss with the neutral oil or melted plant-based butter until lightly coated. Spread evenly on two parchment-lined baking trays and bake for 10–15 minutes until golden and crisp. Allow to cool fully, then crumble into small shards.

Make the pistachio filling:

• In a food processor, blend the pistachios, maple syrup, coconut oil, vanilla extract, and sea salt until smooth and spreadable. Scrape down the sides as needed during blending. Once smooth, transfer to a large mixing bowl.

Add the crispy filo:

• Stir the crumbled crispy filo into the pistachio mixture and mix well. The mixture should be light, fluffy, and well coated in pistachio.

Roll into balls:

• With clean hands, shape the mixture into 20 small balls, each about 3cm in diameter.

Melt the chocolate:

• Melt the chopped dark chocolate in a heatproof bowl set over simmering water, or microwave in short bursts, stirring in between, until smooth and glossy.

Dip and decorate the truffles:

• Using a fork or skewer, dip each pistachio ball into the melted chocolate, allowing excess chocolate to drip off. Place each coated truffle onto a parchment-lined tray. Before the chocolate sets, sprinkle with a few dried rose petals.

Set and store:

• Let the truffles set at room temperature or chill briefly in the fridge. Once firm, place each truffle in a mini paper cup or gift box.

• 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!

• Blend the cookie dough base: In a food processor or blender, blend cashew nuts, pitted dates, oat milk, vanilla extract, and a pinch of salt until it comes together into one big ball.
• Fold in the chocolate chips: Remove the dough from the processor, place it in a bowl, and fold in the chocolate chips or cacao nibs.
• Flatten the dough: Line a plate with parchment paper. Place the cookie dough on top and flatten it into a large cookie shape, approximately 1cm (0.4 inches) high.
• Melt the chocolate topping: Melt the chocolate chips and pour the melted chocolate evenly over the flattened cookie dough. Sprinkle with a little sea salt for extra flavour.
• Set in the fridge: Transfer to the fridge and allow it to set for 30 minutes.
• Slice and serve: Once the chocolate has hardened, remove from the fridge, slice into chunks, and enjoy!

Prepare the Tempeh:

• Cut the tempeh into three even triangles.

Boil the Tempeh:

• Fill a small saucepan with salted water, using approximately 18g (1 tbsp) of salt per 500ml (2 cups) of water. Bring to a boil, then add the tempeh and simmer for 15 minutes.

Make the Marinade:

• While the tempeh is boiling, whisk together the lemon juice, apple cider vinegar, miso paste, nutritional yeast, salt, and water in a bowl until well combined.

Marinate Overnight:

• Once the tempeh has finished boiling, transfer it directly into the marinade, ensuring it is submerged. Cover and refrigerate overnight (or for at least 12 hours) to allow the flavors to infuse.

Bake for Texture & Flavor:

• Preheat the oven to 75°C (170°F). Remove the tempeh from the marinade, place it on a lined baking tray, and bake for 2 hours, or until it is firm and slightly dry.

Cool & Store:

• Let the tempeh cool completely before crumbing or grating. Store in an airtight container in the fridge for up to 1 week.

• Prepare the tofu: Cut the firm tofu into 1cm (0.4 inch) cubes and place in a bowl. Add tamari or soy sauce and oil, then mix well to coat evenly.
• Bake the tofu: Preheat the oven or air fryer to 200°C (392°F). Spread the tofu evenly on a baking tray and bake for 15–20 minutes, stirring once or twice, until golden brown.
• Blend the sauce: In a blender or food processor, add fresh ginger, garlic, baby spinach or greens, vegetable stock, lemon juice, cumin seeds, garam masala, curry powder, tamari or soy sauce, maple syrup, salt, and black pepper. Blend until smooth.
• Cook the base: Heat a frying pan over high heat. Once hot, add oil followed by the finely sliced red onion. Fry for 3–4 minutes, stirring occasionally until softened.
• Combine and cook: Add the baked tofu and blended sauce to the pan. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning by adding more salt, lemon juice, or sweetener if needed.
• Serve: Plate up the curry with freshly cooked rice and a side of red sauerkraut for a delicious and healthy meal!

• Preheat the oven to 180℃.
• In a small bowl, mix the flax seeds with 6 tbsp of water and let sit for a few minutes to form a flax egg.
• In a large bowl, combine the oats, ground almonds, flour, baking powder, and baking soda.
• Melt the coconut oil or plant-based butter and mix it into the dry ingredients along with the maple syrup (or date molasses), almond essence, and flax egg. Stir until well combined.
• Mix in 15g (3 tbsp) of the flaked almonds, reserving the remaining 5g (1 tbsp) for topping.
• Line a muffin tray with 12 muffin cases and evenly divide the batter between them. Sprinkle the tops with the remaining flaked almonds.
• Bake for 25 minutes until golden.
• Remove from the oven, let cool, and serve with fresh raspberries or coconut yogurt.

Step 1: Ferment the Oats (Traditional Sowans/Soghans Method)

• Prepare the oats: Rinse 200g (1 cup) oat groats or steel-cut oats well. Place them in a large ceramic bowl or glass jar. Pour in 500ml (2 cups) oat milk and stir in 1 tablespoon plant-based yogurt (or 1 teaspoon apple cider vinegar) and ½ teaspoon sea salt.
• Ferment overnight: Cover with a clean cloth and leave at room temperature (18–22°C / 64–72°F) for at least 8–12 hours, or up to 24 hours for a stronger tangy flavour. The mixture will thicken slightly and develop a mild sourdough-like taste. Stir before serving.

Step 2: Make the Stewed Apples & Rhubarb (Modern Irish Twist)

• Combine ingredients: In a small pot, combine 1 peeled and diced apple, 120g (¾ cup) chopped rhubarb, 1 tablespoon maple syrup or date syrup, ½ teaspoon cinnamon, and 60ml (¼ cup) water.
• Simmer until soft: Cook over low heat for 10–15 minutes, stirring occasionally, until the mixture is soft and jammy.
• Cool slightly: Remove from heat and allow to cool before serving.

Step 3: Assemble the Dish

• Serve the oats: Spoon the fermented overnight oats (Sowans/Soghans) into a serving bowl or jar.
• Top with fruit: Add the stewed apples and rhubarb on top.
• Add crunch: Sprinkle with toasted hazelnuts or walnuts if desired.
• Drizzle with cream: Pour over oat cream or coconut yogurt for extra creaminess.
• Enjoy: Serve chilled or warm.

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.

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.