Ingredients

• 80g almonds
• 80g cashews
• 85g pepita seeds
• 15g coconut flakes
• 90g honey
• 1 tsp vanilla

Ingredients

• 2 large carrots
• 2 stalks celery
• 2 zucchinis
• 1 onion
• 1 or 2 garlic cloves
• 1 tomato
• 20g oil of choice or fat from bone broth
• 1200mls chicken bone broth
• chicken meat left over from the broth (I used chicken legs in my bone broth so I had left over meat from 8 drum sticks)
• 1-2 tbs of chicken stock paste
• 70g brown vermilceli noodles
• Kale to serve

Ingredients

• 1 Tbs quinoa flakes or rolled oats
• 1 Tbs coconut sugar
• 1 Tbs cacao powder
• 1 Tbs nut butter *
• 300mls water 

1. Place all ingredients into your bowl & cook for 5 minutes 75 degrees speed 4.
2. Blitz for 30 seconds starting at speed 5 then going up to speed 9 (this makes the froth)

Enjoy 

 * TIPS if you don't have nut butter add milk of choice instead of nut butter & water 

Ingredients

• 300mls coconut water
• 30g raw cashews
• 1 tbs coconut sugar
• 40g baby spinach
• 30g avocado
• 1/4 tsp mesquite powder

1. Add coconut water, coconut sugar & cashews into your thermomix & mix for 1 minute speed 9. This makes the milk - no need to drain.
2. Heat for 4 minutes speed 3 70 degrees.
3. Add baby spinach, avocado & mesquite powder & mix for 45 seconds starting at speed 5 then going slowly to speed 9. 

Ingredients

Ingredients

• 95g tri coloured quinoa
• 1 tsp vegetable stock paste
• 700g water
• 130g chickpeas
• 600g chicken breast sliced & seasoned well (less if you want)
• 2 large carrots, cut with a mandolin
• 15g fresh coriander
• 10g parsley leaves
• 20g lemon juice
• 1 tbs Moroccan seasoning
• liquid from steaming chicken
• baby spinach to serve