Ingredients

• 2 leeks
• 1 sweet potato
• 3 carrots
• olive oil
• sea salt
• pepper
• 1 liter of water
• 1 vegetable stock pot (optional)

Directions

1. Wash the vegetables, peel the potato, and chop them roughly.

2. In a pot on medium heat, put a tablespoon of olive oil and fry the vegetables for about 3-5 minutes.

3. Season, add water until all the vegetables are covered as well as the stockpot. Once the water is boiling, put the heat on low and let it simmer for 45 minutes to an hour.

4. Blend and serve.

5. Enjoy! This makes a perfect starter for adults and children. You can add toppings like pumpkin seeds or flaxseeds for extra texture and extra healthy fats.

Storage Tips

This soup keeps up to 5 days in the fridge and freezes well for up to 3 months.

Ingredients

• 1 whole organic chicken or 4 organic chicken legs
• 3 large organic carrots
• 1 organic brown onion
• 3 organic celery stalks
• 1 bouquet garni
• dried thyme
• sea salt
• pepper
• vegetable or chicken stock pot (optional)

Directions

1. Chop the vegetables roughly and trim off the excess fat and skin from the chicken.

2. Put all the ingredients in the slow cooker and cover all the way to the top with filtered water. Cook for 6-8 hours.

3. Take the chicken out and remove the bones and skin. Put the chicken meat back in. It is ready to be enjoyed!

4. I like serving this with egg noodles for my children, and as I follow an anti-inflammatory diet and do not eat grains, I have it with konjac noodles – which have no carbs and are grain-free but full of fiber.

Storage Tips

This dish can be prepared in advance. It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.

Ingredients

• 1 cup or 200ml unsweetened almond milk or coconut milk
• 1 scoop of pasture-fed collagen protein powder
• 1 heaped tsp of raw cacao
• Pure stevia to taste
• 3 ice cubes

Directions

1. Put all the ingredients in the blender

2. Blend

3. Serve!

4. If you want to thicken this shake, you can add chia seeds or flaxseeds which are both sources of extra fiber and plant-based omega 3. You can also add a banana and a scoop of vegan protein powder. The best flavors for this shake are cappuccino, chocolate, or vanilla. Enjoy!

Ingredients

• 2 eggs (at room temperature)
• 2/3 cup or 80g of ground almonds
• 1/4 cup or 80g of cacao powder
• 1/2 cup or 130g of coconut oil
• 1 1/3 or 200g of coconut sugar
• sea salt to decorate

Directions

1. Preheat your oven at 350 F / 175 C (fan oven).

2. Beat the eggs and add the coconut sugar, followed by the ground almonds and a pinch of salt. Mix well.

3. Add the melted (but cooled down) coconut oil and the cacao powder, mix gently as the cacoa powder is fine.

4. Pour in a greased muffin tray (I use coconut oil) lined with baking paper. Bake at 350 F / 175 C (fan oven) for 18 minutes.

5. Let it cool down and decorate with sea salt flakes.
   Enjoy!! I love having these with a cup of coffee. Total treat but not too naughty.

6. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 80g or 2/3 cup of almond flour can be replaced with 50 g or 2/3 cup of quinoa flour.

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

Ingredients

• 3 ripe bananas
• 2 cups or 200g of ground almonds
• 4 eggs
• 3/4 cup or 100g of walnuts
• 1/3 cup or 70g of melted coconut oil
• 2/3 cup or 100g of coconut sugar or maple syrup
• 1 tbsp of arrowroot powder (optional)
• 1/2 tsp of bicarbonate of soda
• 1 tsp of vanilla extract
• a pinch of salt

Directions

1. Preheat your oven to 350 F / 175 C (fan oven). Put the coconut oil in a bowl to melt in the oven for a few minutes.

2. Mash 2 bananas in a large bowl and whisk in the eggs.

3. Take the coconut oil out of the oven and let it cool down.

4. Add the coconut sugar/maple syrup, vanilla extract, ground almonds, arrowroot powder, bicarbonate of soda, and salt. Combine well before stirring in the cooled down coconut oil.

5. Chop up the walnuts in pieces and mix half of the walnuts in the dough. Slice the remaining banana. Pour the mix into a greased cake tin lined with baking paper and decorate with the banana slices and the chopped walnuts.

6. Bake for 45 minutes at 350 F / 175 C. Let the banana bread cool down completely before eating it. Enjoy!

7. PS: the cooking time can vary depending on your oven, so use a stick or a knife to check if your cake is cooked through. If you put the knife in the cake and it comes out clean, your cake is ready!

8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Serving Tips

Pair this banana bread with:
• Berries Collagen Shake
• Calm Mind Protein Shake
• Coconut and Mixed Seeds Chia Pudding
• Moroccan Spiced Coffee
• Anti-depressant Saffron Tea

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.