• 1 Nectarine (or as many as you like)
• A few mint leaves

• Wash the nectarine well – I like to leave the skin on. Cut out the seed and add the flesh to the blender. Add a couple of mint leaves, or to taste, and puree to the desired consistency

• 3/4 cup quinoa
• 1 1/2 cups milk (animal or plant)
• 1/2 cup water + extra as needed
• 2 peaches; chopped
• 1 teaspoon cinnamon
• 1 teaspoon vanilla bean paste or essence
• 1 clove
• 1/4 teaspoon salt

Topping

• 1 peach; sliced
• flaked almond; toasted
• maple syrup or your sweetener of choice

• Rinse the quinoa and add to a saucepan with the milk, water, cinnamon, vanilla, clove and salt. Add the peaches* (see note).
• Bring to the boil and then simmer until tender, stirring occasionally. Add extra water if the mixture is too dry. Once cooked remove the clove and add to two bowls.
• Add a little extra milk the sliced peaches, flaked almonds and sweeten with maple.

If you have very ripe peaches add them in towards the end of cooking the quinoa. If they are firm add them at the beginning.

• 3 bunches or asparagus (500g)
• 3 tablespoons olive oil
• 2 french shallots or 1 onion; finely chopped
• 1 clove garlic; finely chopped
• 2 cups arborio rice (400g)
• 1 cup white wine
• Pinch of saffron
• 6-8 cups stock (veggie or whatever you like)
• 1 cup parmesan cheese + extra to serve
• 3 tablespoons butter

• Heat your stock in large saucepan and keep it warm. Break the woody ends off the asparagus and discard; then chop the asparagus into 2 or 3 (depending on the size of your asparagus). Set the asparagus tips to the side.
• Add the oil, garlic and shallot to a large frying pan and sauté until softened. Add the rice and stir to coat in the oil. Add the wine and stir until it has absorbed. Add asparagus (expect the tips), saffron and a few ladles of stock and stir until absorbed. Continue adding a ladle at a time. Toward the end of cooking add the asparagus tips. The risotto is ready when all the stock is gone or the risotto is creamy and cooked through – but not mushy. About 25 minutes or so.
• Add the butter and parmesan and stir until melted through. Serve with extra parmesan on top.

• Heirloom Tomatoes in a variety of colours and shapes
• 1 large Buffalo Mozerella
• Handful of blueberries
• A few parsley leaves; finely chopped

For the dressing

• 2 tablespoons olive oil
• Juice of half a lemon
• Salt and pepper to taste

• Thickly slice the tomatoes and arrange on a platter. Tear mozzarella in half; place on top of salad. Scatter with blueberries and the chopped parsley.
• For the dressing, combine all ingredients; taste and adjust if necessary. Lightly coat the salad and serve

• 3/4 cup of quinoa and white rice; mixed – or just use quinoa if you prefer
• 1 zucchini; halved down the centre and chopped
• 1/2 capsicum , chopped
• 3 asparagus , chopped
• 2 big handfuls of baby spinach
• 1 bunch of mint , chopped
• 1 small head of broccoli
• juice of half a lemon
• olive oil
• pinch salt

• Cook Quinoa and rice on the stove top using the absorption method (see how to, in notes below). Alternatively cook rice your usual way and add veggies later
• Once rice has cooked or all the water has absorbed. Add the veggies on top of the rice. Allow to steam for 5 min or until tender. The heat should be very low so the rice doesn’t catch on the bottom of the saucepan. Alternative steam veggies separately and mix together later
• Once cooked, allow to cool slightly, transfer to a bowl and refrigerate until cool
• Once cool, add mint, lemon, a few good splashes of olive oil and salt

Easily serves a family of 3Don’t be concerned about quantities, add as many or as little veggies as you like.

Absorption Method: to do this I add rice to the saucepan and add enough water so the level comes to or just below the first bend in my index finger – If your finger is poking straight down just touching the top of the rice. Place lid on saucepan and bring to the boil. Once boiling turn down heat as low as it will go and leave rice to cook for about 10 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

• 1/2 cup frozen shelled edamame thawed
• 1 tsp olive oil
• 2 springs thyme
• 1 tbls pecorino cheese grated
• salt

• Pre-heat oven to 200C/400F.  Add edamame to a roasted tray, toss in the oil, thyme leaves, pecorino and salt.  
• Spread in an even layer and roast for 15 minutes or until golden.  Serve warm.

• 2 Kohlrabi (green & purple – they taste the same)
• 3 Apples (I used pink lady but use any)
• 3 Carrots

• Peal all ingredients. Grate ingredients to a medium coarseness
• For baby – Add a portion to steamer basket and steam for roughly 5 minutes – server warm or cold
• For Mum & Dad – Add some mayonnaise and mustard – server

• 200 grams frozen green peas (approx 1 cup)
• 100 grams broccoli florets (about half a head of broccoli)
• 2 eggs; lightly whisked
• handful parsley; finely chopped
• 1 teaspoon turmeric
• Zest from 1 lemon
• 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
• Coconut oil for frying
• Greek yoghurt and lemon to serve

• Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
• Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
• Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
• Serve warm with a dollop of yoghurt and a lemon wedge

Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

• 4 stalks of kale; leaves roughly torn
• 2 small sweet potatoes; sliced
• 1 onion; chopped
• 60 grams parmesan cheese; shaved
• Salt and pepper

For the vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 bunch parsley; finely chopped

• Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
• Saute the onions in the same pan until golden and crispy. Season and set aside.
• For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
• To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.

• Watermelon
• Rockmelon
• Strawberries
• Blueberries
• Mandarine
• Mascarpone (Optional* store bought or see my previous post for homemade mascarpone)
• Flacked almonds

For the Glaze

• Juice of one orange
• 1 vanilla bean
• 2 teaspoons maple syrup

• Peel and slice all of the fruit and add to a platter. For the glaze add the juice, maple and the seeds from one vanilla bean to a saucepan and heat through. Drizzle over the fruit and refrigerate until ready to serve. Toss to coat fruit when ready to serve
• Add a handful of almonds to a dry frying pan, over medium heat toss regular until you achieve a nice golden colour
• Mix a little maple syrup with the mascarpone and add a dollop on top of the fruit. Finish with the toasted almonds.