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INGREDIENTS

Handful of coriander

Handful of rocket

1/2 tbsp salt

1/2 tbsp pepper

1 tbsp nutritional yeast

3 tbsp lemon juice

5 tbsp water

1 cup of raw cashews

METHOD

Place all the ingredients in a blender or a food processor and pulse or blend to your desired texture.

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– Made to fit 30cm x 24cm tray –

INGREDIENTS

Base

2 cups walnuts

1 cup pitted medjool dates

Pinch of salt

4 Tbsp cocoa or cacao

4 Tbsp melted coconut oil

Mint Layer

2 cups cashews (soaked)

1 cup fresh peppermint leaves (please note that this is different to normal mint)

½ cup maple syrup

1 can full cream coconut cream

½ cup melted coconut oil

** Please note – if you don’t have access to fresh peppermint, you can add a few drops of food grade peppermint essential oil instead.**

Choc Layer

1½ cups melted coconut oil

1½ cups maple syrup

1 cup cocoa or cacao

Pinch of salt

METHOD

Base

1. Process walnuts in a food processor until a fine crumble
2. Add cacao/cocoa and salt and process again until well combined
3. Add medjool dates and process again until combined
4. Add coconut oil and process until combined
5. Line tray with baking paper
6. Add all base mixture to tray, evenly spread and firmly press down until the whole tray has a nice even layer. You can use the back of a spoon to help smooth it out.
7. Place in freezer

Mint Layer

1. Blend all ingredients except the cashews until well combined
2. Drain soaked cashews and add to blender, blend until nice and smooth.
3. Pour evenly over the base layer
4. Place in freezer to set hard

Choc Layer

1. This step is to be completed once the mint layer has set firmly
2. Ensuring all ingredients are at room temperature, place all ingredients into a large bowl and whisk until well combined
3. Pour over mint layer
4. Place in freezer to set
5. Once set, remove from freezer, allow to soften for about 15 minutes, cut into desired slice sizes and then store in fridge for consumption for the following few days, or in the freezer for future consumption.

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Ingredients:

• 2 Tbl Coconut oil (melted)
• 1/3 Cup Tahini
• 3 Tbl Molasses
• ¾ Cup Coconut Sugar
• 2 Flax Eggs (2 Tbls flax + 5 Tbls water whisked and left to sit for 5 minutes)
• 1 tsp Vanilla
• 1½ tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ½ tsp Baking Soda
• 1 tsp Apple cider vinegar
• ½ tsp Salt
• 1 Cup Buckwheat Flour

To sprinkle on top:

• ¼ Cup Coconut Sugar
• ¼ tsp Ground Cinnamon
• ¼ tsp Ground Ginger

Method:

1. Preheat the oven to 180ºC and line a cookie sheet with baking paper.
2. Make flax egg if not already prepared.
3. In a bowl or stand mixer, beat together the coconut oil, tahini, molasses, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
4. In a separate bowl, mix together the ginger, cinnamon, salt, nutmeg, and buckwheat flour to form a dry mix.
5. Pour dry mix on top of the wet mix into a little mound, then create a little well in the top of the dry mix. Place baking soda in well and then pour over the apple cider vinegar. Allow to foam and then mix everything together well.
6. In a separate small bowl, combine the coconut sugar, cinnamon, and ground ginger to sprinkle on top.
7. Roll dough into small balls, then press to slightly flatten on the tray and sprinkle spiced sugar mix on top.
8. Bake for 15 minutes or until the cookies have puffed and are cooked through. You can bake for an extra minute or two for crispier edges.
9. Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!

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(Serves 4)

Ingredients

• 250g pack of Pad Thai noodles
• 2 carrots, cut into slices
• 1/2 a cauliflower, cut into florets
• 1 broccoli, cut into florets
• 1 capsicum, cut into slices
• 1 zucchini, cut into slices
• 1 block of tempeh or tofu, cut into cubes
• 1/2 a cup of coconut oil

For the Sauce

• 1 cup peanut butter
• 1 cup tamari sauce
• 1 cup coconut milk
• 2 TBSP coconut sugar
• 2 TBSP sesame oil
• 3 limes juiced

Method

1. Bring a pot of water to the boil over high heat and soak noodles until soft, about 5 minutes. Strain and set aside.
2. In a wok, stir fry vegetables and tempeh until cooked, about 10 minutes.
3. In a separate pot, mix all ingredients for the sauce and bring to the boil.
4. Add noodles and sauce into the wok containing the vegetables and tempeh and mix to combine.
5. Serve garnished with fresh coriander, toasted cashews and chili. Enjoy!

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• 1 1/2 cups of Walnuts
• 1 1/2 cups of pitted Medjool Dates
• 1/2 cup of Shredded Coconut
• 1/4 tsp Cinnamon
• Pinch of Salt

Base Method:

1. Place walnuts in food processor and whiz up until they form a fine crumble
2. Add remaining ingredients and whiz until all are well combined
3. Line a spring-form cake tin with baking paper in the bottom
4. Spread base layer evenly across and firmly press down and mould in to the tin using the back of a spoon

Cheezecake:

• 3 1/2 cups of Soaked Cashews
• 1 can of Coconut Cream
• 1/2 cup Coconut Oil (melted)
• 1/2 cup Maple Syrup
• 2 Cups of fresh (or thawed frozen) Strawberries
• 1 tsp Vanilla
• Pinch of Salt

Cheezecake Method:

1. Place coconut cream, maple syrup, melted coconut oil, vanilla and salt all in a blender and blend for a moment until combined
2. Add half the amount of cashews and blend until smooth
3. Add remaining cashews and blend until smooth once again
4. Pour just over half of the mixture in to the cake tin evenly and place in the freezer
5. Add the strawberries to the remaining mixture and blend until smooth
6. Once the first layer is firmly set pour the strawberry layer on top and return to the freezer to set once again
7. Once set, remove from the freezer and allow to soften slightly to slice and serve

Option: Fresh strawberries to garnish and / or blend some extra strawberries in to a sauce and pour over the top

Note: store in the fridge and it can be kept in the freezer for several weeks

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Ingredients:

• 2-4 potatoes (can be sweet potatoes or original)
• Olive oil (enough to coat the potatoes)
• Salt & pepper to taste
• Optional seasoning eg cumin seeds, dried herbs, rosemary

Method:

• Set oven to 250C
• Cut potatoes into desired wedge shape keeping a thickness at 2-3cm (so they don’t become fries!)
• Scatter on a large baking tray
• Add oil and seasoning. Massage and toss to evenly coat the potatoes
• Put in the hot oven at the high heat
• After 10 minutes check them. One side should be starting to go golden (They may need a little longer, every oven is different)
• When the underside is turning golden, loosen them with a spatula turning them over, or with large quantities (like at Byron Yoga Retreat Centre) tossing them.
• Return to the oven for another 10 minutes on the high heat
• Then turn the oven down to 150C and cook for about another 30 minutes
• Check them after about 20 minutes and then every 5 minutes to make sure they don’t overcook

Vegan Aioli

Serves 4 portions of wedges (if using a large blender, you may need to make double quantity and store in fridge in a sealed jar for up to a week)

Ingredients:

• ½ Cup olive oil
• ¼ Cup freshly squeezed lemon juice
• 2 Teaspoons of honey (optional for non vegans)
• 1/3 Cup of hulled tahini
• ¼ Cup of filtered water (you can add more if the mixture is too thick)
• ¼ Teaspoon of asofetida hing (garlic substitute) ((or you could use garlic))
• Optional additions: fresh chives or seeded mustard

Method:

• Blend in a nutribullet or blender
• You can play with quantities, adjusting for taste and to allow for different brands to have varied flavour

Healthy Tomato Ketchup

Ingredients:

• 3 Cups of chopped tomatoes
• Optional: chopped capsicum
• 1/8 Cup of coconut sugar
• 1 Tablespoon olive oil
• Salt & pepper to taste
• ¾ Teaspoon of Cajun
• ½ teaspoon smoked paprika

Method:

• Using a medium heat, splash the olive oil into a pan
• Add spices and then tomatoes (and capsicum if using), cook until the tomatoes are soft and the mixture is gently simmering
• Add sugar and then let the mixture reduce down
• Season to taste, you could also add a squeeze of lemon or a dash of vinegar
• Serve as a chunky chutney or blend for a smooth ketchup

Serves 4

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• 1½ Cups Brown Rice Flour
• ¼ Cup Tapioca Flour
• 1 Cup Coconut Sugar
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Salt
• 1 tsp cinnamon
• ½ tsp nutmeg

Wet Ingredients:

• 1 Cup Mashed Banana
• ¼ Cup Coconut Oil
• 1 Tbls Vanilla
• ½ Cup Pineapple Juice (at room temperature)
• 2 Tbls Apple Cider Vinegar
• ¾ Cup Crushed Pineapple
• 1/3 Cup Chopped Walnuts
• ½ Cup Shredded Coconut

Icing Ingredients:

• 1 Cup Full Fat Coconut Cream – chilled
• 2 Cups Cashews – soaked in water for at least 4 hours
• ¾ Cup Maple Syrup
• Pinch of Salt
• 2 tsp Vanilla
• 3 Tbls Lemon Juice
• 1 Cup Melted Coconut Butter or Coconut Oil
• Optional – Toasted Coconut Shreds on top

Cake Method:

1. Preheat Oven to 180 Degrees Celsius
2. Line a cake tin with baking paper
3. Whisk all of the Dry Ingredients together in a large bowl
4. Mix all of the Wet Ingredients except the Apple Cider Vinegar, Pineapple Walnuts and Coconut Shreds together in a separate bowl
5. Stir the Wet Ingredients in to the Dry Ingredients until combined
6. Mix through the Apple Cider Vinegar and let it sit until the mixture starts to bubble
7. Stir through the Coconut Shreds, Pineapple and Walnuts
8. Pour into cake tin and bake in over for approximately 30 minutes or until golden brown and when you insert a skewer in the middle it comes out clean
9. Once cooked, leave the cake to cool

Icing Method:

1. Combine all ingredients in a high-speed blender and blend until smooth
2. Let it sit until chilled and then whisk up with electric beaters until it becomes fluffy and combined
3. Spread evenly over the cake and sprinkle toasted coconut over the top

Store the cake in the fridge and serve just before eating.
Slice up and enjoy!

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