• 1 bunch of baby coloured carrots
• 2 tablespoons miso paste
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons canola or grapeseed oil

• Preheat the oven to 200 degrees C (400 degrees F). Line a baking tray with baking paper.
• Wash and peel the carrots and place on the baking tray
• Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
• Coat the carrots well and cook for 30 to 40 minutes – turning periodically until tender and caramelised

Use any veggies you have handy. Cut into chunks and toss in the mixture and bake as above. Adapted from Food 52

• Puffed Amaranth
• Natural Yoghurt
• 1 Mango; flesh chopped
• 2 passionfruit

• Add some puffed amaranth to the bottom of your two glass and top with a couple of tablespoon of yoghurt. Top that with half the mango and then repeat to create another layer. Top with passionfruit and serve.

Puffed amaranth is also called popped amaranth.I haven’t given exact quantities because you can just add an amount that suits you.

For tiny babies, puree the mango rather than chop

• 350 ml warm water
• 2 teaspoons yeast
• 2 teaspoons honey
• 30 ml oil (about 2 1/2 tablespoons)
• pinch of salt
• 4 cups (550g) flour
• 5 slices of pancetta; finely sliced
• Parmesan cheese; grated

• Put the water, yeast and honey in a bowl and stir to combine. Let sit for 10 minutes (bubbles will appear on the surface and it will look creamy)
• Add the oil, salt, and half the flour to the yeast mixture and give it a mix. Add the additional flour 1/2 a cup at a time until the mixture no longer sticks then add the pancetta. Knead until smooth either by hand or with a dough hook. Cover and allow to rise for about an hour or until doubled in size.
• Punch the dough down, then divide it into 12 pieces. Roll those in to balls and place on a baking sheet to allow to rise a second time. (They will double in size so leave a little room around each ball). Cover with a light cloth and allow to rise for another 30 – 40 minutes.
• Pre-heat oven to 200 degrees C (400 degrees F). Sprinkle with parmesan and cook for about 15 – 20 minutes.

• 3 sheets puff pasty
• 1/2 onion
• small handful parsley leaves
• 250 grams medium/firm tofu
• 3/4 cup milk
• 1 cup tasty cheese
• Salt and pepper
• Cherry tomatos; halved
• Broccoli; cut into tiny florets

• Pre-heat oven to 180ºC / 350ºF. Cut circles in the puff pasty using a 10 cm cutter; Spray muffin tin with oil and push pastry into the tin.
• Remove tofu from the plastic and wrap in a clean tea towel and place something heavy on top to absorb any moisture for a few minutes.
• Place the onion and parsley in a food processor and pulse until finely chopped. Add the tofu and blend. Add 1/2 cup milk and blend until smooth. Add the extra milk a little at a time until it is pouring consistency. Season well.
• Stir through the cheese (reserving a little to sprinkle on top). Pour into muffin tin (don’t over fill) and push the tomatoes and broccoli into the mixture. Top with the left over cheese.
• Bake for approx 30 – 35 minutes or until the pastry is golden. Allow to cool a little and serve warm.

Makes 12 mini quichesDont overfill as the tofu mixture will puff up when in the oven.

Use whatever veggies you have on hand. They are also a great way to use up leftover veggies.

• 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.

• 400 g can of organic lentils; drained and rinsed
• 2 fresh beetroot
• A handful of parsley leaves; finely chopped
• Goats cheese; crumbled
• Juice of half a lemon
• Olive oil
• Salt & pepper

• Preheat oven to 180 degrees C (350 degrees F). Give the beetroot a scrub and remove the stalks. Using aluminium foil create a little parcel for each beetroot, add a little water add beets and seal the edges. Place on an oven tray and cook for 50 minutes. Remove from the oven;open the parcel and allow to cool. Once cool, the skin will rub off the beets. Alternatively use a vegetable peeler to remove the skin. Chop in small chunks
• Place the lentils, parsley and lemon in a bowl; add a glug of olive oil and season with salt and pepper. Place on a serving plate and top with the beets and goats cheese; serve

• 1 turnip , diced into baby bite sized pieces
• 1 cup roughly chopped cauliflower
• 1/2 small leek , finely chopped
• 1 egg
• 1/4 cup desiccated coconut
• A touch of flour if mixture is too wet
• Coconut oil for frying

• Add the turnip, cauliflower and leek to a steamer basket; steam for 10 minutes or until soft. You want the turnip to still hold its shape
• Once cooked add ingredients to a bowl along with the egg, coconut and mix to combine
• If mixture is too wet, add a little flour (the mixture should be still quite loose – you shouldn’t be able to handle it with your hands)
• Add coconut oil to a non-stick frying pan and using a tablespoon add a dollop of the mixture to the pan. Flatten a little with the back of the spoon.
• Cook until golden, drain on paper towel

Will make approximately 8 to 10 baby fritters

• 1/2 cup coconut oil
• 1/2 cup cocoa powder (unsweetened from the healthy food store – its a super food!)
• 1 tablespoon tahini (I used hulled in this recipe but use either)
• 3 tablespoons rice malt syrup (or your sweetener of choice)
• handful of coconut chips (preferably the unsweetened kind)

• Add the cocoanut chips to a dry frying pan and cook over medium heat until golden – watch them close as they will burn easily.
• Melt the coconut oil in a saucepan on low heat. Whisk in the cocoa, followed by the tahini, rice malt syrup. Poor into a baking paper lined dish and sprinkle with the toasted coconut. Freeze until set. Serve straight from the freezer or fridge.

My chocolate bar was about 1cm thick. Crimp the baking paper at one end so it doesn’t run to thinly.If pouring into moulds add the coconut first and then the chocolate mixture.

If it is a hot day the chocolate will melt if left out of the fridge too long.

For the strawberry swirl

• 250 g punnet of strawberries; hulled
• A sprinkling of caster sugar
• 1 tablespoon orange blossom water

For the ice cream

• 1/3 (80g) caster sugar
• 1/2 cup milk
• 1 cup heavy cream
• 1 teaspoon vanilla bean paste

• Place the strawberries in an oven proof dish and sprinkle lightly with caster sugar. Roast in a 180 degree C (350 degrees F) oven for about 30 minutes. They should start to break down and be oozing juice. Once cooked place in a bowl and mash with a fork (I like to leave it a little bit chunky). Allow to cool slightly and add the orange blossom water. Refrigerate until well chilled

For the ice cream

• In a medium sized bowl, whisk the milk and sugar for a few minutes to combine. Add the vanilla and cream and whisk to combine. Churn in an ice-cream maker according to your machines instructions. You want to remove it when it is a soft serve consistency so you can stir through the strawberry component. Add the ice-cream to a container and pour the chilled strawberry mixture over the top. Using a knife swirl it through the ice cream and refrigerate again until completely set
• Serve on its own or with fresh seasonal fruit

This recipe doesn’t make a huge amount of ice cream so double the recipe if you like. My ice cream maker isn’t very large so I tend to make smaller quantities

• 2 blood oranges
• 1 orange
• handful of cumquats (optional); sliced
• 1 baby fennel
• 1/4 cup walnuts
• A couple of sprigs of chervil to garnish (or use the fennel fronds)

For the dressing

• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 teaspoon orange blossom water
• Salt and pepper

• Cut the top and bottom off the oranges. Run your knife down the sides to remove the remaining skin so there is no white left on the oranges. Slice the oranges.
• Using a mandolin to slice the fennel as fine as you can. Alternatively use a sharp knife to slice as fine as possible.
• Arrange the fennel on a plate and top with the oranges, cumquats, walnuts, and garnish with the chervil.
• For the dressing, combine all ingredients in a small bowl and combine. Drizzle over the salad. Serve, or refrigerate until ready to serve.

Serves 4 as a side. I prefer it served cold from the fridge, it allows everything to marinate and the fennel under the oranges to take on the other flavours.