Wake Up Smoothie

• 2 Ripe Peach, stone removed
• 2 Tbsp Oats
• 2 Tbsp Almonds
• 2 Tbsp Hemp Seeds
• 1 Cup Fresh Carrot/Apple Juice
• 1 Cup Water
• Agave Syrup to Sweeten if necesary

Combine in a Blender

Almond Butter Spinach

Dressing

• 4 tbsp Almond Butter
• 1 Clove Garlic crushed
• 1 tbsp Tamari
• 1tbsp Lemon Juice

Dressing

• 450g/1lb Butternut Squash peeled and diced
• 1 Tsp Coconut Oil
• 1 onion peeled and diced
• 2 Cloves garlic peeled and crushed
• 2 tsp Thai Red curry paste (optional- for more spice!)
• 6 oz cooked chickpeas
• 1 Tin Coconut milk
• 200 ml/7floz water
• 2 tsp Marigold Vegetable Stock Powder
• Juice 1 lime
• Seasalt

Saute the onion and garlic in coconut oil for 5 minutes. Add the Butternut squash and the curry paste (if using) and a pinch of seasalt and continue to cook with the lid on the pan for another 5 minutes, adding a dash of water to prevent it sticking to the bottom of the pan. Add the coconut milk, chickpeas, water and stock powder. Bring to the boil and simmer for 10-15 minutes until the pumpkin is cooked then remove from the heat. Puree in a blender and add the lime juice. Check the seasoning. Add more water for a thinner soup. Serve with a sprinkle of fresh coriander.

Scarlet Quinoa Salad

• 1 ½ Cups Quinoa soaked
• 2 Beetroot , peeled or scrubbed and diced
• Rind of ½ lemon
• 2 cups Vegetable Stock

• 100g Feta cheese diced
• handful Pumpkin Seeds

Healthy Chocolate Truffles

• 100g Brazil/Pecan/walnuts Nuts soaked for 2 hours(choose your favourite!)                                                                          
• 50g Soaked Dates.
  
• 1 tbsp Organic Cocoa Powder ( plus 2tbsp extra)                                       
  
• 1 tbsp Coconut Butter (optional)