Ingredients Base 1 cup desiccated coconut (100 grams) 1 cup almonds 1/4 cup cacao or cocoa (25 grams) 2 tablespoons honey or maple syrup (50 grams) 1 tablespoon coconut cream (20 grams) pinch of salt Middle layer 1/2 cup cashew butter (125 grams) 1/4 cup honey (80 grams) 1/3 cup coconut oil, melted (70 grams) 2 tablespoons coconut cream (40 grams) 1 teaspoon natural peppermint extract Top 6 tablespoons cacao or cocoa powder 4 tablespoons coconut oil, liquid 2 tablespoons mapl

Ingredients 4 portobello mushrooms, sliced 1/2 tbls of olive oil, butter or nuttelex 1/2 onion, sliced 4-5 sprigs of thyme Gluten-free toast, to serve Method In a fry pan, add the oil and heat. Add the onions, mushrooms and thyme and cook on medium heat. You don't want a high heat here as it will make your onion bitter. Cook for 4-5 minutes. Serve on gluten-free toast. Want help working out what foods suit your body? Book a consult or join the BETTER. waitlist.

Ingredients 4 chicken thigh (roughly chopped) 1 onion (finely sliced) 1 large garlic clove (crushed) 2 tsp ginger (freshly grated) 1 tsp cumin 2 tsp garam masala 1/2 tsp cardamom 1 tbs coriander (finely chopped) 1 tin canned diced tomato or 1/2 jar of passata 3/4 cup chicken stock or bone broth 400ml can of coconut cream Veggies of your choice (about 2 cups) To serve: 2 cups steamed brown rice and coriander leaves Method Add chicken and onion to a pan and brown for a couple o

Ingredients Lemon dressing 2 tsp lemon zest 2 tbsp lemon juice 1/3 cup olive oil 1 tsp Dijon mustard 1 garlic clove , minced 1 tsp honey, optional ½ tsp salt + black pepper Salad 1 400gm can of brown lentils 200gm cherry tomatoes, halved 1 cucumbers, diced 1 red onion, finely diced ¼ cup coriander, finely chopped ¼ cup parsley, finely chopped 50gm goats cheese, crumbled 2 handfuls of salad greens kale, spinach, cos, rocket etc. your choice Method Open lentils, drain and rinse

Ingredients 1.5 cups buckwheat flour 2 eggs 1/4 cup coconut sugar or honey 1/2 tsp baking soda 1 tsp of baking powder 1/2 zucchini 1/4 cup coconut oil 1 tsp cinnamon 1/2 cup coconut milk 1 cup oats 2 apples Method Preheat the oven to 180°C. In a large bowl, whisk the coconut sugar, eggs, milk and oil together. Grate the zucchini and 1 apple, and add to the mix. Add the oats, flour, baking soda, baking powder and 1 tsp of the cinnamon. Spoon the batter into a lined tray. Slice

Ingredients 6 tbsp Natural Gelatin 1 cup freshly squeezed lemon juice 3 tbsp Manuka honey 3 inch knob ginger, grated Method Bloom your gelatin by adding to 1 cup of water and stirring. Add your ginger to the lemon juice and strain both through a sieve to remove any pulp. In a saucepan over a low heat, add the juice, 3/4 cup of water, and your bloomed gelatin and warm up just enough to melt the gelatin. Remove your mixture from the heat and stir in your honey. Pour into moulds

Ingredients 3/4 cup almond meal 1/4 cup flaxseed meal 1/3 cup stevia 1 tsp baking powder 2 tbsp poppy Seeds 1/4 cup butter, melted 1/4 cup cream 3 large eggs zest of 2 lemons 3 tbsp of lemon juice 1 tsp of vanilla extract Method Pre-heat oven to 180°C. In a bowl mix almond meal, flaxseed meal, stevia + poppy seeds with a fork until combined. Stir in melted butter, eggs + cream, mix until a smooth batter forms. Once smooth, add the baking powder, vanilla extract, lemon zest +

Ingredients 1 can full fat coconut cream 1 probiotic capsule (must be a good quality probiotic, ask your naturopath) 1 tablespoon tapioca/arrowroot flour 1 large mason jar (sterilised) Method Firstly, chill your coconut cream in the fridge. I usually pop mine in overnight, but a few hours will do. Combine coconut cream, powder from inside of probiotic capsule and tapioca in a sterilised jar. Stir well and seal the lid. Turn your oven light on and leave the jar in overnight. D

Ingredients 1/2 cup oats milk of your choice 1 tsp of vanilla 1-2 tbls maple syrup 1/2 chopped apple 1 handful of frozen berries 1/2 tsp cinnamon 1/4 cup crushed nuts and seeds Method Layer the oats in a jar, then add enough milk to cover them. Stir in the cinnamon, vanilla and maple syrup. Top with frozen berries. Put in the fridge overnight or for at least 5 hours. Top with nuts and seeds. Want help working out what foods suit your body? Book a consult or join the BETTER. w

Ingredients 1 cup almond meal 2tbls coconut flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp pink salt 1/4 cup stevia 2 large eggs 4 tbls coconut oil 1/2 tsp vanilla extract 1/2 tsp of almond extract 2 tbsp of jam Shredded coconut to top Method Preheat oven to 180°C, combine all dry ingredients and whisk to remove any lumps. Add all your wet ingredients, and mix well. Form your cookies on baking paper. Use a spoon dipped in coconut oil to indent the cookie. Bake for 16 mi