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Ingredients

• 1 Cup chopped Mint Leaves (3-4 Sprigs)
• 1 TBSP Roughly Chopped Rosemary Leaves (1 Sprig)
• 1/4 cup White Wine Vinegar (or white vinegar)
• 2 TBSP Water
• 1 Pinch Sea Salt Flakes
• 2 tsp Raw Sugar

Instructions

1. Rinse off the Mint and Rosemary and remove the leaves from the stems. Roughly Chop.
2. In a saucepan add the vinegar and sugar. Heat until sugar is dissolved. Add the herbs and remaining ingredients and stir to combine.
3. Lightly blitz using a stick mixer or blender.
4. Serve hot or cold.

Notes

Ingredients

• 1 1/2 cups Sunflower Seeds
• 1/2 cup Pumpkin Seeds
• 1/2 cup Linseeds
• 1 TBSP Poppy Seeds
• 1/3 cup dried Goji Berries
• 2 tsp dried Rosemary (1 tsp if store bought)
• 2 TBSP Chia Seeds
• 1 Cup Sesame Seeds
• 2 TBS Psyllium Husks
• 2 1/4 Cups of Water

Instructions

1. Add all the ingredients to a bowl and mix to combine.
2. Allow to sit for 20mins to become a thick mixture.
3. preheat the oven to 150degrees celsius.
4. Pour half the mix onto baking paper and place another sheet on top. Roll out to form a thin layer then remove the second sheet of baking paper. Place on an oven tray and repeat with the second half of the mixture.
5. Bake for 1 hour or until slightly golden.
6. Remove and cool then slice into your desired cracker size shapes. Store in an air tight container.

Notes

Ingredients

• 3 cups of tightly packed finely sliced cabbage
• 2 eggs
• 1/2 cup flour
• 1/4 cup water
• 1/2 tsp salt
• pinch chilli flakes

To serve

• Japanese Mayo
• Tonkatsu Sauce
• Fresh chilli
• Sesame seeds
• Salad

Instructions

1. Finely slice the cabbage. A mandoline is a great way to do this quickly. The finer the cabbage the easier it will stick together. Add to a large mixing bowl.
2. In a small bowl whisk eggs and add the remaining ingredients. Whisk to form a batter.
3. Add the batter to the cabbage and stir until the cabbage is fully coated in the batter.
4. Heat a frypan to medium heat. Drizzle with a little oil (or butter for a browner crust).
5. Add the cabbage and press to form one large fritter or make two smaller ones.
6. Cook for 5mins and flip onto a plate. Carefully transfer the uncooked side back to the pan (push off the plate.
7. Cook for a further 4-5mins.
8. Top with sauces and sesame seeds. Add a fresh garden salad.

Notes

Ingredients

• 3 cups shredded cabbage (1/4 of a whole cabbage)
• 1 medium Beetroot
• 2 Medium Carrots
• 1 1/2 tsp Salt

Instructions

1. Finely slice or grate cabbage using a mandoline or grater. Reserve a whole piece to cover the contents at the end. Add to a large mixing bowl and sprinkle over the salt. at the
2. Squeeze the salted cabbage to extract the moisture. Do this for 5-7 minutes.
3. Grate carrot and Beetroot and add to the cabbage bowl. Peeled or unpeeled is optional - see notes.
4. MIx to combine. Cover and let it sit for 5 minutes.
5. Give the mixture a final squeeze and mix. Then add to a sterilised jar. This mix will fit a 700gram jar so you could also use two smaller jars. Allow 2cm of empty space at the top of the jar. Press the mixture down to remove air bubbles and pour over any remaining liquid from the bowl. The liquid should cover the cabbage. Add a little bit of filtered water if you need it. Place a piece of cabbage leaf over the top to keep the mix submerged in liquid.
6. Store in a cool dark place for 3-5 days or until you like the flavour. It will get increasingly sour the longer you ferment it. Once you are happy secure the lid and place it in the refrigerator. This will mellow out the smell and slow the fermentation down.

Notes

Ingredients

• 3 ripe Bananas
• 1 medium Zucchini
• 2 1/2 cups Plain Flour
• 2 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Raw Sugar
• 1/4 cup Honey
• 1 tsp Vanilla Essence
• 1 tsp salt
• extra salt for zucchini (1/4 tsp)

Instructions

1. Wash and grate the zucchini into a bowl. Sprinkle with roughly 1/4 tsp salt and mix through. Allow to sit while you prepare the other ingredients.

1. Preheat oven to 175 degrees celsius. In a bowl mix flour, baking soda, baking powder, and salt and set aside.
2. In a mixer (or bowl with a whisk) add in the sugar, honey, oil, and vanilla essence. Whisk until combined.
3. Mash the banana and add to the wet mixture.
4. Gradually add the wet mixture to the flour mix and stir to combine.
5. Strain and squeeze the extra moisture out of the zucchini using a sieve. Add to the mixture and stir to combine.
6. Grease a cake tin (20cm). Pour in the cake mix and cook for 40 mins to 1hr or until a cake skewer comes out clean.
7. Remove the cake from the tin and allow it to cool.
8. Once the cake is cool pop it in the fridge whilst you make the Avocado chocolate mousse (see recipe card below)
9. Cut the cake in half horizontally through the middle using a sharp knife.
10. Spread half of the chocolate mousse on the bottom layer and place the second layer on top. Top with the remaining mousse and garnish.

Notes

Ingredients

• 3 Ripe Avocados
• 3 tsp Coconut Sugar
• 100grams Melting Chocolate
• 1/2 cup Cocoa Powder
• 1/4 cup Almond Milk (or milk of choice)

Instructions

1. Melt chocolate in a double boiler.
2. Blend all ingredients until smooth.