Makes: 1 serving
Preparation: 10mns
Total: 10mns

Benefits: 
One of my favorite breakfast/snacks. Bursting with rich antioxidants that will boost your immunity.
Ingredients:

1 cup fresh spinach
1 cup fresh kale
1/2 small banana
2 teaspoons cacao nibs
2 teaspoons Organic Acai berry powder
1/2 cup frozen berries
Unsweetened almond milk or coconut milk

Toppings:
1/2 small banana, sliced
Freshly grated coconut
1/4 cup granola, optional
​Nuts, optional 

Directions:

1. To a blender, add the spinach, kale, banana, acai powder, berries and  cacao nibs. Blend until roughly mixed and add the milk in small amounts until a thick yoghurt like texture is achieved. 
2. Pour acai purée into a bowl, then add toppings of your choice.

Makes: 1 serving
Preparation: 2mns
Total: 15mns

Benefits:
This is the perfect balanced breakfast and one that will keep you full for hours! Avocado and egg pair so well, and the combination of healthy fats and protein will balance your blood sugar perfectly, keeping you full for longer. This is one of  my favourite breakfasts and  one of the best breakfasts you can have.

Ingredients: 
1 Avocado sliced in half, stone out.
2 organic eggs
Himalayan pink salt and cracked black pepper to taste
Chopped fresh chives (optional)

Directions:
1. Pre-heat the oven to 220C or 425F.
2-Place the two avocado halves on a baking tray, and allow them to touch so they are well supported and don't rock on your baking tray. Spoon in the egg yolk slowly, followed by the egg white.
2- Season with salt and pepper.
3- Bake in pre-heated oven for 12mns for a soft egg and 15/17mns for eggs that are more well done.
4-Top with fresh chopped chives if desired and enjoy!

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.

Makes: 20 vine leaves
Preparation: 30mns
Total: 1.5 hours

Benefits:
This recipe is usually made with rice but here is a version with fabulous Quinoa! Quinoa wins hands down when it comes to protein, fiber, and overall vitamin content. Vine leaves, whether freshly plucked from grapevines or bottled, can supply your body with a wide range of beneficial nutrients, from omega-3 fatty acids and antioxidants to magnesium and calcium. This is a great recipe for enjoying the benefits of both.


Ingredients: 
Stuffing
2 tablespoons olive oil
2 cloves of garlic, minced
1 yellow onion, chopped
1/3 cup mint leaves, chopped
2 tablespoons dried dill
juice of 1 lemon
1 cup mixed quinoa (white and brown), uncooked
salt, black pepper, crushed red pepper to taste

Grape Leaves
12 to 20 jarred grape leaves, thoroughly rinsed
2 tablespoons olive oil
juice of 1 lemon
2 cups of water


Directions:

1. Over medium heat, lightly brown garlic in olive oil.  Add onions and cook until translucent.  Add remaining stuffing ingredients and stir together until thoroughly mixed.
2. Place some stuffing in the middle of the vine leaf, fold the 2 sides in and roll them. Don't make them too tight so they don't split when cooking.
3.  Place the stuffed grape leaves in a cooking pot.  You’ll want them really close together so that they don’t move.  You can place a second layer of grape leaves on top of the first.  Pour water, lemon juice, and olive oil over the grape leaves and immediately cover the grape leaves with something oven-safe and heavy that will prevent them from floating to the top (an oven proof plate will do).  Cover and cook for about 60 minutes or until you can put a fork through the vine leaves easily.  Eat right away or refrigerate overnight for cool dolmas.

Makes: 18 portions
Preparation: 10mns
Total: 15mns

Benefits:
Who doesn't crave something sweet once in a while? Here is a guilt free recipe that will definitely hit the spot! Home made mars bars made with healthy raw nuts, dates and a little Maple syrup. Full of Omega 3's, full of nutrients and so delicious! 

Ingredients: 
Nougat layer:
1 cup cashews
1 cup almonds
3 TBSP 100% pure maple syrup
1/4 tsp salt
2 TBSP water

Caramel Layer:
1 TBSP almond butter
8 fresh medjool dates, pitted
2 TBSP 100% pure maple syrup – add more/less depending on how sweet you like it
1 tsp pure vanilla extract
2 TBSP water

Chocolate Coating:
Dark Cooking Chocolate for dipping 

Directions:

1. Line both a loaf tin and a baking tray with baking paper.
2. Place nougat ingredients in the food processor and process for 2-3 minutes, or until smooth.
3. Press nougat into lined loaf tin and place in the freezer to set.
4. Whilst the nougat sets, place caramel ingredients in the food processor and process for 2-3 minutes, or until well combined.
5. Spread caramel on top of nougat and return to the freezer for 30 minutes.
6. Boil some water in a pot. Break the dark chocolate into pieces, place in a container and rest it on top of the pot until the chocolate has melted (Bain Marie technique). 
7. Remove mars bar layers from the freezer and cut into 18 squares.
8. Place one mars bar bite on a fork, then dip into the bowl of chocolate and use a spoon to coat all sides.
9. Place on lined baking tray and repeat until all squares have been coated.
10. Place in the freezer for a further 30 minutes or until set. Enjoy!

Makes: 1 portion
Preparation: 5mns
Total: 10mns

Benefits:
Traditional Lebanese Eggs and Sumac breakfast in clay pot, there is really nothing to this recipe and its extremely delicious. Eggs, contrary to what some people might believe, are very healthy for you. They contain amazing nutrients such as Choline that are vital for proper brain function. Eating eggs once or twice a week will add a lot of essential nutrients to your diet. Sumac is a spice made from the Sumac plant and the red dried crushed berries that grow on it. It adds a lovely mild lemon flavour to food, is full of amazing antioxidants and is just amazing with eggs!

Ingredients: 
2-3 eggs
Sumac powder (1/2 teaspoon per egg)
Garlic (optional)
Salt and black pepper to taste

Directions:

1. Put a clay pan/pot on a low flame and add a tablespoon of olive oil. If you don't have access to a clay pot, you can substitute with a small frying pan that will hold the eggs tight.
2. When the oil is hot, crack the eggs on top.  Option1: After a minute or two, add your salt, pepper and sumac. How much you add depends on your taste, but I’d say half a teaspoon of sumac for each egg. Option 2: Crush one garlic clove thoroughly, add 5 tablespoons of water and the Sumac. Mix well and pour on top of the eggs.
3. Keep frying until the egg whites have set. 
4. Serve with fresh Lebanese bread and Greek-style yoghurt (Labneh) on the side.

Makes: 10" Cake
Preparation: 45mns
Total: 1.5 hours 

Benefits:
Cakes are normally void of nutrition, being made of processed flour, sugar and fat. This cake on the other hand replaces those non-nutritious ingredients with power packed alternatives. Heart healthy olive oil and almond meal is used, sweet potatoes full of vitamin A, fibre and potassium, and mineral rich cocoa.

Ingredients:

1. 300 grams cooked sweet potato (see method below for method)
2. 85 grams dark chocolate
3. 3 medium eggs
4. 300 grams coconut sugar (my choice as its low GI* & minimally processed) or brown sugar
5. 240 ml olive oil (can be substituted for sunflower oil)
6. 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
7. 30 grams cocoa powder 
8. 200 grams almond meal
9. 1 1/2 teaspoon baking powder (or gluten free baking powder)
10. 1/4 teaspoon salt
11. 3 teaspoons cinnamon powder

Chocolate Ganache:

1. 1 cup cocoa powder
2. 1 cup water
3. 4 tbsp honey or maple syrup
4. 4 tbsp olive oil.

Directions:

1. Pre heat oven to 180 degrees celsius.
2. To cook the sweet potato, wash thoroughly, towel dry.
3. Place whole on a lightly oiled baking tray and bake for approximately 30 minutes until soft when poked with a knife.
4. When cooked, let cool on a wire rack.
5. When cool, make a cut in the potato skin along the length and scoop out the flesh.
   Discard the skin.
6. Blend or mash the potatoes until slightly smooth but still some ‘chunks’ remaining.
7. Melt the chocolate (85grams) gently, 'Bain Marie' style. This is done by placing the chocolate in a container (pan, bowl, soufflé dish, etc) in a large, shallow pan of hot water on the stove. This process surrounds the food with gentle heat and will melt the chocolate nicely, without burning it or altering the taste.
8. In a separate bowl, whisk together the eggs, sugar and oil.
9. Slowly add the cooked potato, the melted chocolate and vanilla into the egg mixture.
10. Beat until just combined. Don’t over work it.
11. Sift the cocoa. Add this and the almond meal, baking powder, cinnamon and salt to the wet ingredients.
12. Fold the ingredients until everything is just combined. Don’t over mix the batter.
13. Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
14. Bake for approximately 50 minutes.
15. Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
16. Remove from oven and leave to cool in the pan.

For the Ganache:

1. Place all ingredients except the olive oil in a small saucepan on high heat, stirring to combine.
   
2. Let mixture bubble for 5 minutes, stirring to keep it from sticking to the bottom of the pan.
   
3. Mixture will start to thicken.
   
4. Add olive oil and stir vigorously to incorporate oil into the chocolate mixture.
   
5. Remove from the heat and allow to cool before using it to top the cake
   

Source: The nutrition guru and the chef

Makes: 2 cups approx
Preparation: 10mns
Total: 60mns

Benefits:
This beetroot hummus is officially the best hummus we've ever tasted!  Not only is it a striking colour, but it’s so flavourful and is a nice change from the usual chickpea hummus. Beets are packed with fiber, vitamins, minerals and unique plant derived antioxidants.  These powerful nutrients help fight heart disease and certain cancers, especially colon cancer.  Beets also act as detoxifiers on the liver, and have anti-inflammatory qualities.


Ingredients:

1. 2 medium beets
2. 1 can (400g can/240g drained weight) chickpeas, drained and rinsed (its always better to cook your own. If you are short on time, opt for chickpeas stored in glass containers when possible)
3. 1 garlic clove, peeled
4. 1/4 cup tahini
5. 1/2 tsp salt
6. 1/2 tsp ground coriander
7. 1/2 tsp cumin
8. zest of one lemon
9. juice of half a lemon
10. garnish with: freshly ground pepper, to taste; toasted sesame seeds; chopped parsley

Directions:

1. Preheat oven to 400 degrees F. Drizzle beets with oil. Individually wrap tightly in foil and roast until tender, about 1 hour. Remove from oven, remove foil and let cool. Peel skin off beets with fingers (or a peeler), coarsely chop and add to food processor.
2. Add the remaining ingredients to the food processor and blend until smooth. 
3. Garnish with pepper, sesame seeds and parsley, if desired.

Makes: 1 Loaf 
Preparation: 20 mns
Total Time: 60 mns

Benefits
This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.
Coconut oil, which studies have shown can help our immune system fight viruses, is one of the ingredients that gives this cake a moist, rich texture. Sweetened with honey and a bit of vanilla stevia, this makes an excellent snack for the kids or a summer evening dessert with a cup of Iced herbal tea!

Ingredients 
1 ¼ cups blanched almond flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 large eggs
2 tablespoons coconut oil
1/3  cup honey 
¼ teaspoon vanilla stevia (or Vanilla sugar if Stevia is not available)
¾ cup zucchini, grated

Directions

1. In a food processor combine almond flour and cacao powder
2. Pulse in salt and baking soda
3. Pulse in eggs, coconut oil and honey, stevia, then zucchini
4. Transfer batter to a greased 6.5 x 4 inch baby loaf tin, dusted with almond flour
5. Bake at 350° for 35-40 minutes
6. Cool for 2 hours and serve

Source: Picture and Recipe from Elana's Pantry

Makes: depends on how many bananas you use!
Preparation: 15 mns
Total Time: 90 mns

Benefits
This is a delicious and healthy snack for adults and kids alike! Its extremely easy to make and will become a favorite in your household. The Banana and Peanut butter combination (carbs and protein) helps to slow down sugar release in the bloodstream, making it a good choice for keeping your blood sugar balanced. Bananas are full of potassium, unsweetened organic peanut butter is a great source of healthy fats and protein and the dark chocolate a great source of antioxidants.

Ingredients 
Bananas
Organic peanut or almond butter for spreading (make sure its unsweetened)
Dark chocolate for dipping **

Directions

1. Slice the bananas and spread a little peanut or almond butter in between then freeze for an hour, 
2. Boil some water in a pot. Place the chocolate pieces in a container and rest it on top of the pot until the chocolate has melted. 
3. Dip the frozen banana and peanut butter bites in chocolate. 
4. Refrigerate for another 10-15 minutes and boom you have a delicious snack. 

**If you're detoxing, please make sure the dark chocolate you use has no sugar or dairy in it. You can enjoy up to 2 pieces a day!