Ingredients

• 200g mixed salad leaves
• 150g snow peas, chopped roughly
• 1/2 red onion
• 1 tsp red Thai curry paste (from basic cookbook)
• 1/4 cup French dressing
• 1 BBQ chicken, skinned & chopped with bones removed
• 1 mango, peeled and chopped OR 400g container of mango, drained & sliced
• Thai basil leaves, to serve
• slivered almonds to serve

Ingredients

• 250g steamed beetroot (reserve 50g of the steaming liquid)
• 195g coconut sugar (ca use less if you prefer)
• 2 tsp baking powder
• 180g plain flour
• 65g cacao powder
• 3 eggs
• 1 tsp vanilla extract
• 200g oil (I used grapeseed)

Ingredients

• 400g SR flour
• 125g brown sugar
• 30g dessicated coconut
• 1 tsp cinnamon powder
• 80g grapeseed oil
• 140g coconut cream
• 1 egg
• 330g tinned pears
• 100g pear juice (reserved from the tin)

Caramel sauce

• 200g coconut sugar
• 200g coconut cream
• 2 tsp vanilla
• 1/2 tsp salt

Ingredients

• 100g sunflower seeds
• 100g pepita seeds
• 45g medjool dates (or there abouts)
• 150g dried fruit of choice (I used sultanas, cranberries & goji berries)
• 50g coconut oil
• 1/2 tsp vanilla extract
• 3 drops orange essential oil or 1/4 tsp oranage essence
• 30g coconut sugar