• 1 cup blueberries
• 1 cup red currants
• 1 cup natural yoghurt
• 2 teaspoons brown sugar

• In a blender or food processor, puree the blueberries along with a teaspoon of sugar – set aside
• In the blender puree the red currants along with a teaspoon of sugar – set aside
• Pour the three mixtures (red currant, blueberry, yoghurt), alternating, into popsicle moulds to create about 5 layers of the mixtures
• With a thin knife or skewer insert into mixture and swirl together slightly in an up-and-down motion
• Insert ice-block sticks and freeze until solid

Use fresh or frozen berries (if using frozen, check the packet to see if they can be re-frozen. If not, cook in a saucepan with the sugar and let cool. Then continue with the above steps)Can’t find red currants? Try raspberries or strawberries

Use up to a tablespoon of sugar if you like your popsicles sweet…

Adapted from Martha Stewart (www.marthastewart.com)

• 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.

• 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.

• 300 g good quality fresh ricotta
• zest from 1 lemon
• salt and pepper
• olive oil
• sweet paprika
• To serve: crusty bread , mint, prosciutto, figs, etc.

• Place the ricotta in a bowl with the lemon zest and season with salt and pepper to taste. Put mixture into 2 ramekins or oven proof dish. Place under the grill (broiler) in the oven and cook until browed and heated through. It won’t take long so keep an eye on it.
• Drizzle with olive oil and sprinkle with sweet paprika. Serve with mint leaves, crusty bread or whatever takes your fancy.

The little dude and I love the sweet paprika sprinkled on top but you could add chilli and any other herbs and spices you like.

• 2 – 4 granny smith apples – preferably organic
• juice of one lemon

For the toffee

• 2 heaped tablespoons brown rice syrup
• 1 teaspoon rosewater

• Add a cup of water to a bowl and add the lemon juice
• Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
• Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

If using an oven rather than a dehydrator

• Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

For the toffee

• Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

• 5 eggs
• 1/2 cup milk
• 1 tablespoon Olive oil
• A bunch of asparagus (about 6 stalks)
• 3/4 cup of peas
• Zest of 1 lemon
• Crumbly feta , crumbled
• small handful of mint; finely chopped
• salt and pepper

• Add the eggs and milk to a bowl and lightly whisk; season well. Wash and snap off the woody ends of the asparagus. I kept the tips intact and using a vegetable peeler, I slice it into think strips.
• Heat a frying pan over medium heat and add the olive oil peas, mint and strips of asparagus to the pan; cook for a few minutes. Slowly add the eggs and top with the asparagus tips and crumbled feta. Cook on the stove top until it is starting to firm up then place in under a hot grill (broiler) to finish cooking the top and to achieve a nice golden colour

• 2 cups self-raising flour
• 1 cup of whole walnuts + extra to sprinkle on top
• 2 cups grated carrot
• 1/4 cup honey (or sweetener of choice)
• 1 1/2 cups milk
• 1 egg
• 150 grams butter

• Pre-heat oven to 180 degrees (350 degrees F). Chop the walnuts add to a large bowl with the flour and grated carrot; mix to combine.
• In a small bowl combine the egg and milk and light whisk with a folk. Add the mixture to dry ingredients along with the butter and honey and stir with a wooden spoon until just combined. Don’t over mix or you will end up with a tough muffin!
• Spray a muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with extra walnuts. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm or cold

The mixture will make 12 standard muffins plus 12 mini muffins.
This muffin isn’t at all sweet, increase to half a cup of honey if you wish or add 1/4 cup of raisins for added sweetness

• 400 gram tin black beans
• Half a punnet of cherry tomatoes; quartered
• Half a large cucumber , quartered and sliced
• 1/2 a large yellow capsicum; chopped
• Large handful of coriander leavers; chopped
• salt and pepper

For the dressing

• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon honey
• 1/2 teaspoon cumin

• Drain and rinse the black beans. Add to a bowl along with the tomatoes, cucumber, capsicum, and coriander. Combine the dressing ingredients and add to the salad. Season with salt and pepper and serve.

Add more cumin to suit, I’ve kept it mild for the little guy. Chilli would also be a great addition.

• 110 g butter
• 250 g (1 1/4 cups) oats
• 125 g (1/2 cup) brown sugar
• 150 g (3/4 cup) flour
• 100 g (2/3 cup) raisins
• 5 tbls water

• Preheat oven to 180 degrees C (350 degrees F)
• Combine the oats and melted butter in a bowl
• Add the sugar, raisins and flour and mix. Mix in the water. The batter should be firm
• Make small balls of cookie mixture and flatten them on a baking tray lined with baking paper
• Bake in the centre of the oven for 12 minutes – cook longer for a crunchy cookie
• Let cool on a rack; serve

Makes about 16 cookiesSuitable for babies 12 months plus – due to the sugar

Suitable to freeze – simply let thaw on bench for a few minutes before serving

Adapted from Bebe Gourmet by Jenny Carenco

• 2 cups of chopped watermelon
• 565 g can lychee
• 1 cup water
• A few mint leaves (optional)

• Pop a metal tray in the freezer
• Drain lychees and add to a blender along with the watermelon, water and mint if using. Blend until smooth. (Depending on your type of blender you may have to strain the mixture with a fine sieve to remove any pulp). Pour into metal tray and freeze until partially set, about 3 hours. After 3 hours break up the ice that has formed with a fork and repeat this step every 30 minutes or so, for the next couple of hours until the granita has formed ice crystals

You could use any fruit in this recipe and if you like it a little sweeter add some sugar syrup to the mix.