Preheat your over to 350 degrees (F) while you gather the following items: Hint: Always choose organic where possible, as organic foods are grown without the use of toxic chemical pesticides and herbicides.

1 cup of coconut flour
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of sea salt
5 free-range eggs
1/2 cup coconut butter (or oil)
1 cup coconut sugar
1 tsp vanilla
1/4 cup chia seeds
1 cup almond milk
1 cup blueberries (fresh or frozen)

Directions:

1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes.

2. Combine coconut flour, baking soda, baking powder, sea salt, vanilla, and coconut sugar and mix well.

3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.

4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.

5. Pour this batter into paper muffin liners that you've placed in a muffin baking pan. Fill them completely.

6. Bake the muffins at 350 degrees (F) for 35 - 40 minutes, or until they are golden brown on the outside and completely cooked on the inside.

Enjoy!

(Serves 2 people)

4 carrots sliced diagonally
1 teaspoon grated ginger
1 teaspoon sesame oil
herbal salt to taste

Sauté carrots for 3 minutes. Add ginger and salt Cover and shake pan counter clockwise. Cook on low heat.

1 spring onion, chopped
¼  portion green beans
½ small carrot sliced thinly
¼ zucchini cut into strips
10 mange tout peas
Water chestnuts and bamboo shoots
¼ teaspoon sesame oil
1 teaspoon olive oil
Add ginger and garlic and a drop of organic tamari sauce

Mix the two oils in a wok or similar pan. Put in the onion and stir while you fry and turn the vegetables over for two minutes. Add the rest of the vegetables and 2 tablespoons water. Continue cooking for another 5 minutes.

5          cups asparagus
1          tablespoon water
1          teaspoon sesame oil ( or olive oil if preparing dish with eggs)
½         teaspoon sea salt
2          tablespoons water

Trim away the woody section of the asparagus. Cut each spear into 2-inch lengths diagonally. Add 1 tablespoon of water to pan and heat. Add oil. Add asparagus and stir-fry 1 minute. Add salt and 2 tablespoons water. Bring to a fast simmer. Cover and turn to medium low. Cook 2-4 minutes until crisp and bright green.

Alternative Dish with Eggs:

Once the Asparagus has been cooked you could break in 3 eggs and stir until cooked. Serve with a dash of fresh lemon juice and a pinch of salt. This is a traditional Cypriot dish served at home and in many of the traditional tavernas. They usually use the wild asparagus.

 
1kg fresh beetroot (4 bulbs with leaves)  (cooked)
Beetroot leaves cooked for 3 minutes 
200g green beans (steamed for 3 minutes)
1 tablespoon red wine vinegar
2 tablespoons virgin olive oil
1 clove garlic, crushed
1 tablespoon drained capers, coarsely chopped
40g goat’s cheese. (just a sprinkling for flavour !)  

Cut beetroot into thin wedges. Add green beans. Chop beetroot leaves.  Crumble goat’s cheese over the top and serve.

For the dressing: add red wine vinegar, oil, garlic, capers, ½ tsp each of salt and pepper. Shake pour over salad.

2 cups cooked quinoa
1 cup mushrooms, sliced
½ cup celery, sliced
½ cup carrot, sliced
½ cup cauliflower pieces
1 red pepper, diced
2 tbsp teriyaki or soy sauce
1 cup broccoli, chopped
3 cloves garlic, minced
½ cup sliced almonds
¼ cup sunflower seeds
1 tsp herbed salt

Sauté vegetables, garlic, almonds and seeds in sesame oil until vegetables are crisp. Add seasoning and quinoa. Stir until mixed and warmed through. Serve immediately.

Ingredients

• 2 C red lentils
• 2 T olive oil
• 1 large onion, diced
• 8 cloves garlic
• 2 diced carrots
• 1/4 t chili flakes
• 1 T fresh rosemary
• 2 T fresh oregano
• 2 bay leaves
• 8 C veggie stock
  
• 1/2 lemon's worth zest
• 2 lemons' juice
• 1 C feta
• 2 t fresh rosemary

Instructions

1. rinse and drain lentils
2. sautee onion and pinch of salt until translucent in a stockpot
3. add garlic, carrot, pepper, chilli, rosemary, oregano, bay leaves, and salt/pepper; sautee until tender
4. add lentils and stock, boil, then simmer until lentils begin to disintegrate
5. remove leaves and puree part of the soup, leaving the rest for texture
6. add lemon zest and juice, salt, and pepper to taste
7. top with feta, rosemary, and pepper before serving

Dahl Curry

1 cup red lentils
2 cups veg stock
1/2 tsp. ground turmeric
50gm ghee
1 onion, chopped
2 cloves garlic, finely chopped
1 large green chili, seeded and finely chopped
2 tsps ground cumin
2 tsps ground coriander
2 tomatoes chopped
1/2 cup coconut milk

1. Rinse lentils and drain well.
Place lentils, stock and turmeric in a large, heavy-based pan. Bring to the boil, reduce the heat and simmer, covered, for 10 mins, or until just tender. Stir occasionally and check the mixture is not sticking.
2. Meanwhile, heat the ghee in a small frying pan and add the onion. Cook until soft and golden and add the garlic, chilli, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant. Stir the onion and spices into the lentil mixture and then add the tomato. Simmer over very low heat for 5 mins, stirring frequently.
3. Season to taste and add the coconut milk. Stir until heated through. Serve with naan bread or rice.

700gr large prawns
4tbsp olive oil
2 tender spring onions, finely chopped (including green leaves)
6 cloves garlic, finely chopped
 2 tbsp finely chopped parsley
1/4 cup lemon juice
salt, pepper

Method:

Peel the prawns, keeping on the tails. In a large frying pan heat 2 tablespoons of olive oil, add half the prawns and cook on one side for a minute until brown and then turn.

Add the salt and pepper, half the garlic and continue to cook until they turn pink on the other side. Quickly add half the spring onion, half the parsley and half the lemon.

Mix and place on a warmed plate. Wipe the pan with some absorbent kitchen paper and repeat the process with the remaining prawns. Serve immediately.

Ingredients

24 medium-sized squids, cleaned but leaving the tentacles for cooking separately
24 large uncooked shrimps, peeled
3/4  cup olive oil
Juice of 1 lemon
2 tbsp parsley, finely chopped
salt, pepper

Method:

Beat the oil, lemon, salt and pepper together until smooth. Pour half of the mixture over the shrimps and mix to coat them well. Leave to marinate for 10 minutes.

Place a shrimp into each squid sac and pass them onto metal skewers, passing through the mouth-hole of each squid. You can put 6 stuffed shrimps onto each skewer, and you can use separate skewers for the tentacles.

Cook the squids for approximately 5 minutes over charcoal, on a grill, turning over once. Sprinkle with the remaining oil-lemon sauce, garnish with parsley and serve immediately.