Makes: 5 cups
Preparation: 10mns
Total: 40mns/3 hours

Benefits:
This granola is a wonderful alternative to breakfast cereal. Its made with buckwheat which makes it Gluten-free. It contains wonderful natural sugars and fibre from fruits which gives you the boost you need in the morning, and seeds which provide lots of healthy fats. Combine it with your favourite nut milk and you have a delicious balanced breakfast that's gluten/sugar and dairy free.


Ingredients: 
4 cups Sprouted Granola
2 cups raisins or cranberries soaked
1 1/2 cup seeds (sunflower and pumpkin)
3 apples chopped small
2/3 cups date puree
8 tablespoons lemon juice
Zest of two lemons
Vanilla to taste
1/2 teaspoon cinnamon powder
pinch of salt

Directions:

1. Sprout the buckwheat by soaking in water for 30mns, drain and let rest on a kitchen towel for 2 hours.
2. Puree 8 dates in a blender with about 150ml of water to make the date puree.
3. When the buckwheat is ready, combine all the ingredients together and mix very well to make sure you have the same consistency throughout.
4. There are two ways to cook this:
   - Spread the Granola very thin on a baking try covered with baking paper, and place in the oven on 170C for about 20/30mns, until crispy.
   - Spread the granola on Paraflex Sheets and place in the dehydrator for about 3 hours at a temperature of 155C.
5. Allow to cool and place in a sealed container. 

Tip: Serve with almond milk for a balanced and delicious gluten-free/dairy-free and sugar-free breakfast.

Makes: 4-6 portions
Preparation: 10mns
Total: 40mns

Benefits:
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Spinach is one of my favourite leafy vegetables and I always have some handy in my fridge. It is Nutritional Powerhouse and packs in lots of  iron, Vitamin K, A, C and Calcium and is packed with powerful antioxidants.


Ingredients: 
350g asparagus spears, stalks chopped, woody ends removed.
3 shallots, diced
2 cloves garlic, minced
2 large handfuls of spinach
700ml vegetable stock (fresh if possible)
​1 tablespoon Coconut oil
Olive oil for drizzling (optional)
Himalayan pink salt and cracked black pepper

Directions:

1. Heat the Coconut oil and soften the asparagus for 5 minutes or so.
2. Add the shallots and onions and cook for another 5 minutes. 
3. Add the spinach and stock and allow to cook for another 15mns.
4. Put all in a blender and whizz until you have a creamy consistency.
5. Season with salt and pepper and drizzle olive oil on top if you desire.

Tip: You can save some asparagus tips and put them into the soup before serving.