Grilled eggplant salad

1 eggplant, sliced into discs about 1/2 inch thick

6 medium mushrooms

1 red capsicum, cut in strips

1/3 cup olive oil

1 tsp smoked paprika

1/2 tsp cumin

2 Tbsp apple cider vinegar

Quinoa (used half of 2 rice-cooker cups uncooked)

Parsley (not too much)

1 spring onion

Juice of a lemon

1 Tbsp soy

1 Tbsp honey

Marinate eggplant & mushrooms in oil mixture. BBQ with capsicum till soft & return to marinade bowl with remaining ingredients.

Chocolate cavil nero smoothie

Handful frozen blueberries
Half a frozen banana
Frozen cavil nero leaf
Tbsp cacao
Coconut drinking milk

Moroccan Polpettone

Loaf:

500g beef or lamb mince

2 tsp ras el hanout

1/2 tsp sea salt

1/2 cup almond meal

Sauce:

2 Tbsp ghee

1 red onion, diced

2 cloves of garlic, chopped

1 tsp ground coriander

1 tin chopped tomato

salt

mushrooms, chopped

frozen peas

fresh mint

Lemon wedges

Form a loaf with mince etc. Preheat oven to 200C.

In casserole, fry onion in ghee, add garlic and after a few minutes, coriander.  Stir another minute then remove from heat, stir through tomato & mushrooms. Place loaf on top. Cook about 45 minutes. Add peas and cook another 2 or 3 minutes.

Garnish with chopped mint & squeeze of lemon.

Lupin pancakes

Per person:

1/3 cup lupin flour

1/3 tsp baking powder

1 egg

165 ml coconut milk (& water)

Pinch salt

Basic teff pancakes

100g teff flour

1 tsp baking powder

Punch salt

1 egg

150ml water or milk

Serve with fruit for breakfast or with curry.

Mocha tofu pie

For a 7inch tin, crust:

100g nuts (hazelnuts)

8 fresh dates

30ml cacao

15ml coconut oil

2 tsp finely ground coffee

Pinch salt

Filling:

300g medium tofu

200g melted dark choc

15ml caster sugar

20ml milk (eg coconut) or liqueur

1 tsp cacao

1 tsp vanilla

Pinch salt

Gingersnap biscuits

For 24:

2 1/2  cups rolled oats

1/2 cup coconut sugar
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. fine grain sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1/3 cup 80 ml coconut oil
1/3 cup 80 ml brown rice syrup or barley malt
2 Tbsp. water
1 tsp. vanilla extract

Directions:
1. Preheat oven to 175°C.

2. In a small saucepan over low-medium heat, melt coconut oil. Whisk in brown rice syrup, water and vanilla. Remove from heat and set aside.

3. In a food processor blend oats until you have a rough flour. Add to a large bowl with all other dry ingredients. Stir to combine.

4. Add wet ingredients to dry ingredients and fold to combine. 

5. Spoon out dough into balls onto a lined baking sheet – only six per tray. They REALLY spread. Bake for 10 minutes until golden brown. Remove from oven, let sit for five minutes, then transfer to a cooling rack.

Beware rainy days! Get them airtight as soon as they're cool.

Bloody Mary sauce (for burgers)

For 4 burgers:

1 large red onion

1 red capsicum

1 tsp paprika

200ml tomato juice

1 Tbsp Worcestershire sauce

1 Tbsp tobacco

Juice of 1 lemon

Salt & pepper

Soften in frying pan