Some photos of things made the past two weeks. 

  Cauliflower tortillas stuffed with a chickpea and kidney bean warm salsa, topped with Avo and tomato salad and sour cream. 

  Puff pastry straws topped with Parmesan, flaxseeds, sesame seeds and hemp seeds. 

Sexy sweet potato, lentil and kale patties, sitting in a thick tomato ragout.   

  This was a lentil and bulgar wheat salad, dressed in mustard, apple cider vinegar and olive oil, with loads of fresh sprouts and deep fried tofu (done in coconut oil). 

  A salad of avocado, sundried tomatoes, artichokes, peas, and pumpkin seeds. Also some calamata olives and butter leaves. 

  Easter lunch dessert. Ladyfingers drenched in an Kaluha fudge coffee, topped with chocolate mousse, and fresh raspberries. 

  Raw tart base, topped with a warm mushroom, artichoke and tomato salad. Added some kale pesto for extra yumminess! 

  The bread recipe I posted in last week, topped with avocado, kale pesto and fresh tomatoes. 

  Three ingredients in these little bite sized energy balls. Cashews, dates and dried strawberries. Blend all up until sticky and shape. 

Just lunch. Pastrami on white with all the trimmings and kale leaves instead of lettuce.  

  French toast on left over Challah. 

Laksa for my amazing friend Zane. 

Almond meal coated chicken breasts. 

Roasted sweet potato chips with rosemary and rock salt. 

  Quick hamburger. 

 Almond and chia seed based pizza. Topped with fresh pasta sauce, artichokes, mozzerella and brocolli. 

❤️🍴