2 ½ pints of vegetable stock

500g asparagus trimmed, with trimmings reserved

500g prawns

1 bay leaf

2 large onions chopped

50g unsalted butter

475g Arborio rice or brown rice

300ml dry white wine

25 g Parmesan grated cheese

Salt / pepper

Sprigs of basil to taste

Bring vegetable stock to boil, add asparagus trimmings and bay leaf and onion quarters and boil for 20 mins. Strain into another saucepan.

Cut the asparagus tips into 4cm lengths. Cut half of the stems into similar lengths and chop the rest finely, reserving a few spears to serve. Cook the tips and stems in the stock for 3 – 4 mins, until just tender.

Lift all asparagus from the stock, drain and refresh under cold water. Drain and reserve keep the stock simmering.

Melt half the butter in a large heavy-based saucepan over a low heat. Add the chopped onion and cook gently until soft but not brown. Stir in the rice and cook, stirring constantly until the rice is opaque. Add wine and boil for 1 minute, stirring all the time. Add a ladleful of simmering stock and stir until it is absorbed, then repeat the process until nearly all the stock has been absorbed and the rice is almost cooked. Stir constantly to prevent the rice sticking.

Add all the asparagus, prawns with the remaining stock and cook until the asparagus is tender and the rice creamy. Stir in the butter and season with salt and pepper. Serve, topped with grated Parmesan and asparagus spears and garnished with basil sprigs.

  (makes 3 glasses)  

1 banana

1 tablespoon bee pollen

1 tablespoon hempseed protein powder

1 tablespoon of maca powder

1 tablespoon raw honey or maple syrup or agave syrup

½ cup ice

2 cups of rice milk or almond milk

1 teaspoon cinnamon

½ teaspoon of grated nutmeg

Blend and serve.

  (makes 3 glasses) 

1 banana

1 handful baby spinach leaves

1 tablespoon wheatgrass powder

1 tablespoon bee pollen

1 tablespoon of raw cacao powder

1 tablespoon maca

1 tablespoon raw honey or maple syrup

1 cup ice

2 cups pure water

Blend and serve.

(serves 4)

8 pieces of pumpkin  cleaned and cut into 2cm chunks

3 large green peppers - cut into strips about  1 1/2 cm wide

1 large orange pepper - cut into thick strips

3  zucchini, cut into thick strips

2  squash - cut into thick strips

1 large onion, halved, sliced and separated

4 large carrots cut into thick strips

6 large mushrooms quartered

Marinade.

2cm cube ginger

1 tsp paprika

1/2 tsp red cayenne pepper

4  tbsp olive oil

3 tbsp water

4 tbsp worcestershire sauce

2 tsp Coleman's mustard

1 - 2 tbsp peanut butter (depends how nutty you want it)

1/2 tsp herbal salt

Blend marinade.

Place all the vegetables in a large baking dish. Toss all ingredients together with the marinade. You can let it marinade overnight if you wish.  Mix well using your hands. Bake for 30 to 40 minutes in a preheated 180 C  degree oven.

Serve hot or room temperature. Enjoy !

May be eaten with brown rice, yoghurt  or used as a filling in pitta pockets.

Note: You can add other seasonal vegetables of your choice such as broccoli, cauliflower or potato.