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For the balls

• 170 g medjool dates
• 90 g cashew nuts
• 50 g walnuts
• 2 tbls cocoa nibs
• 1 tsp vanilla bean paste
• 3 tbls maple syrup

For the chocolate coating

• 50 g dates
• 1 tbls coconut oil
• 3 heaped tablespoon unsweetened cocoa powder
• 2 tbls maple syrup
• 2 tbls chia seeds
• 2 tbls water

1. Soak chia seeds in a bowl with 8 tbsp of water and set aside for later. Place all the ball ingredients in a food processor and blend until combined and sticking together. If you find the mixture too dry add a few drops of water (don’t add to much though or it will be too sticky to roll into balls). Roll into balls. I used a tablespoon to roughly measure
2. Now place all the chocolate coating ingredients in the processor with the socked chia seeds and blend until smooth. You want the mixture to be able to coat the balls quite thickly but if the mixture is too thick add another tablespoon of water. Line a tray with baking paper. Scoop out mixture in to a small bowl. Drop a ball in and roll it around to coat it well. Place on the baking paper and fridge or freeze when complete

My recommendation is to fridge them initially so the outer coating sets, then you can pile then into a container and freeze for a few months. There is no need to defrost – eat them straight out of the freezer

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• 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

1. 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.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. 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.
4. 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.

Add oil to a large pot over high heat.

Using a food processor, finely chop your carrots, zucchini, celery, and onion individually and add to the pot (alternatively grate or chop).  Cook, stirring occasionally for 10 minutes or until you have some colour on your veggies.

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• 1 large carrot;
• 1 large cucumber
• 4 small radishes
• 3 tablespoon of pickled ginger; finely sliced
• handful of mint or coriander; finely chopped.
• 100 ml rice wine vinegar
• 2 teaspoon sugar
• sesame seeds to garnish

1. Using a vegetable peeler (preferably one that cut into long matchsticks) slice the carrot and cut into matchstick size pieces. Do the same with the cucumber and discard the middle once you get to the seeds. Thinly slice the radish and also chop into matchsticks. Add all to a bowl along with the ginger and coriander.
2. Combine the vinegar and sugar in a saucepan and simmer for a couple of minutes. Cool slightly and add to the veggies. Toss well and refrigerate. Give the veggies another couple of turns when you think of it. Serve cold garnished with sesame seeds.

Pickled ginger is available from most supermarkets or you will find it at an asian supermarket

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• 1/2 cup milk (I used full cream organic cows milk but you could use; almond milk, coconut milk, rice milk, etc)
• 2 tbls chia seeds
• 1/2 tsp vanilla bean paste (or vanilla extract)

1. Combine all ingredients in a bowl – or even better a small mason jar that you can shake – cover and refrigerate
2. Stir / shake again in a few minutes so it doesn’t clump and again in about half an hour
3. Leave to set for 4 hours or make the night before
4. Stir once set to get rid of any lumps. Top with fruit and serve

Suggested toppings:Mango + Passionfruit. Berries, coconut, nuts and dried fruits, honey or maple Syrup, etc.

Omit the vanilla bean and add a tbls cocoa – yum!

• 6 slices of bread; crusts removed and cut into quarters (I’ve used white rye)
• 300 g raw prawns; chopped
• 1 teaspoon minced ginger
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 egg white; lightly whisked
• pinch of salt
• sesame seeds to coat (black or white)

1. Pre-heat the oven to 180 C / 350 F. Combine the prawn meat with the ginger, sesame oil, soy sauce, egg white and salt. Stir to combine.
2. Add the mixture to the bread triangles. About a tablespoon per triangle. Put as much on them as you can. Coat the triangles in the sesame seeds and place on a oven tray.
3. Cook for about 20 – 25 minutes or until the prawns are cooked and nice and golden. Serve warm.

I chopped my prawn quite chunky. If finely chopping reduce the cooking time a little.

• 1 cob of corn (ear of corn)
• 1 tomato
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
• 2 cups self-raising flour
• 1 egg
• 1 cup milk
• 150 grams butter; melted
• salt & pepper (optional)

1. Pre-heat oven to 180 degrees C (350 degrees F). Combine the dry ingredient (flour, cheese, zucchini, corn, tomato, salt and pepper) in a bowl and mix a little to combine.
2. In a small bowl combine the egg and milk and light whisk with a folk. Add the melted butter. Add the mixture to dry ingredients and stir with a wooden spoon until combined. Don’t over mix or you will end up with a tough muffin! If the mixture feel a little dry add a splash more milk.
3. Spray the muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with the remaining cheese. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm

Makes 12 large muffins and 12 mini muffins.
Don’t be tempted to overfill the muffins – fill only 3/4 of the way up the muffin tin. They will work out a lot better.

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• 4 sheets puff pasty
• 1 tablespoon oil
• 1 onion; diced
• 1 clove garlic; minced
• 500 grams lamb mince
• 2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/4 cup stock (or water)
• 1 teaspoon salt
• 1/2 cup mint; roughly chopped
• 200 grams crumbly feta;
• Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

• 1 organic free-range egg
• A splash or two of milk
• 1/2 Avocado

1. Whisk the egg and milk in a saucepan. Cook over medium heat scraping the bottom of the pan in order to achieve a lightness to the egg mixture. Once set allow to cool slightly
2. Slice Avocado and server with eggs

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• 200 g tapioca pearls (about a cup)
• 1/2 teaspoon of finely grated ginger
• 150 ml sweetened condensed milk
• Tin or fresh lychees – about 10
• 6 springs mint

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; add to a bowl and set aside
2. In another saucepan add the sweetened condensed milk and the ginger. Simmer over low heat for 5 minutes to allow the ginger to infuse. Then add to the tapioca pearls and stir to combine. Pour the mixture into individual pots and allow to cool in the fridge. The mixture will set slightly
3. Top each serving with a whole lychee and roughly chop the remaining lychees with the mint to also garnish the pots

You can freeze the mixture and simply warm in the microwave to serveUse any fresh tropical fruit that you like

For a sugar free option – replace the sweetened condensed milk with just milk and use a sugar substitute to sweeten