CONTENTS

Introduction

RECIPES

BREAKFAST

Buckwheat ‘poffertjes’ (mini pancakes) with cacao spread

Aniseed smoothie with cherries

Tarragon and date cake

Star anise muesli with macadamia ‘yoghurt’

Pumpkin-chia pudding with matcha

Cherry and chocolate porridge

Millet porridge with almond milk, apricots and vanilla

Spicy breakfast salad

LUNCH

Zucchini and coconut soup with coriander

Fennel and apple salad with rye

Smoked tempeh and pear salad

Apple and asparagus salad

Radish and samphire salad

Red lentil soup

Hijiki salad with quinoa and carrot ribbons

Beluga lentil salad

SNACKS

Stuffed dates

Mulberry bonbons

Pineapple and basil juice

Green mocktail

Fresh fennel smoothie with mint

Coffee-sub smoothie

Savoury nut crackers

Rose and raspberry juice

DINNER

Black pumpkin salad

Sweet potato fries and beetroot croquettes with cashew mayo

Pitta pizzas

Beetroot quiche with red onion

Oriental salad with tamarind sauce

Melanzana pasta

Middle-Eastern stew

Raw curry with chickpea and cumin crackers

DESSERT

Cherry cobbler

Chocolate smoothie

Coconut lavender bonbons

Melon sorbet with crunch and herbs

Walnut and pumpkin tarts

Matcha cream

Mango custard

Graceland ice cream cake

Acknowledgements