Appetizer

Grate the carrots and coconut and very, very finely dice the chillies and onion- or if you are feeling lazy, like me, you can also chop up the carrots, coconut, onion and chillies into roughly equal size chunks and put in a mixie jar (this is what I do). Mix the finely grated carrot, coconut […]

For the prep, preheat the oven to 200° celsius and soak ½ cup dried bajra in salted water. Scrub sweet potato and chop into one-inch cubes. Add to an oven-proof tray. Toss with the cinnamon powder, ½ tsp of Himalayan salt, and 1 tbsp of extra virgin coconut oil. Cut the cauliflower into florets and

Preheat your oven to 180 degrees and line a baking sheet with butter paper or rub with a little coconut oil. First, take the oats, and grind in a mixie to a fine powder. This is now oat flour! In a large bowl add all the dry ingredients and stir to mix well. Add in

Drain the boiled chickpeas (they should be fully cool) and tip them into a food processor and pulse to form a dry crumbly paste. Add in the nut butter, jaggery liquid, vanilla and coconut milk until everything incorporates and is a very smooth paste Add in the hemp hearts (or other seed of your choice) and blitz

Preheat the oven to 180C for 10 minutes. Scrub (but don’t peel) the roots, cut off the top and tail, and then cut into even sized chunks about 2 inches by 1 inch. Place the root vegetables into an ovenproof tray, drizzle them with jaggery syrup, olive oil, salt and pepper and mix them well.

Wash pomegranates, cut them all in half and tip the jewels into a bowl. Remove any white pith that also falls into the bowl. Repeat the same for all pomegranate halves. When all jewels are in the bowl, squeeze them with your hands or a masher until all the juice has come out. Strain the

Cut the sweet potato length ways into thin slices and pop the slices in the toaster on a medium setting for 5-6 minutes—until they are mostly cooked through. This normally takes 2 rounds of toasting! When it pops up- check it is no longer hard by poking with a knife- if it is, just put

First slice the coconut into this slices and lightly toast in the oven (around 180C) until starting to turn golden brown at the edges. Set aside. Put the oats and all the chopped nuts and whole seeds into a mixing bowl. Mix together the coconut oil, the honey/jaggery liquid and the salt and spices and