Makes one cup

•  2 1/2 cups freshly picked basil leaves 
• 2 garlic cloves minced
• 1/2 lemon Juiced
• 1/2 tsp. minced lemon zest 
• 2 1/2 TBS extra virgin olive oil 
• 4 TBS pine nuts
• 2 TBS nutritional yeast flakes 

Combine pesto ingredients in blender until pureed adding more of specific ingredients to get the perfect consistency
Chill and serve

Serves 4

• 2 TBS extra virgin olive oil
• 2 cans chopped tomatoes no additives
• 1 cup tomato sauce (no additives)
• 1 small bottle sugar-free tomato puree
• 2 fennel bulbs wash and chopped
• 2 cups filtered water or stock
• 1 brown onion diced
• 3 garlic cloves chopped
• 2 TBS freshly squeezed lemon
• 1 cup fresh basil leaves
• 1 large leek, washed sliced
• 1 red capsicum chopped finely
• 1 bunch celery sliced thinly
• ½ cup coconut milk
• Celtic sea salt and cracked black pepper to taste
• Tsp. stevia to taste

Sauté onion, garlic, pepper and celery in a large stainless or enamel soup pot, keeping a few fresh basil leaves aside
Place the remaining ingredients into the pot and pour in water so vegies are covered
Sprinkle in the stevia
Cook on high until boiled and then turn temp down and simmer with a lid on for 45 minutes
Garnish with fresh basil leaves and a squeeze of fresh lemon

Serves 2

• 3 small avocados
• 1 small cucumber, seeded and peeled
• Fistful of coriander
• 1/4 teaspoon cumin
• Juice of one lemon or lime
• 2 cups of homemade chicken stock 
• 1 teaspoon sea salt
• Spring onion/mint for garnish

In a blender place all of the ingredients on high until pureed
If too thick add a bit more lime or lemon juice
Pour into a bowl and refrigerate until chilled
Ladle into chilled soup bowls and add sea salt and pepper to taste
Garnish with mint and spring onion

Serves 6-8

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 3 celery stalks, diced
• 140 g (5 oz.) sugar-free tomato paste (concentrated purée)
• 400 g (14 oz.) tin chopped tomatoes (sugar and additive free)
• 150 g (51/2 oz.) green beans, topped, tailed and cut into 34 cm
• (11/411/2 inch) lengths
• 1/4 cabbage, coarsely shredded
• 1/2 cauliflower, roughly chopped
• 2 zucchini (courgettes), diced
• 1 red capsicum (pepper), diced
• 1 green capsicum (pepper), diced
• 1 bunch kale or 1/2 bunch silverbeet
• (Swiss chard), stalks trimmed and leaves coarsely shredded
• 1 litre (35 fl oz./4 cups) additive-free vegetable stock or filtered water
• 1 handful herbs, such as parsley, thyme, rosemary and basil, chopped

Heat the coconut oil in a large heavy-based saucepan and lightly brown the onion, garlic and celery over medium heat for about 5 minutes. 
Stir in the tomato paste and chopped tomatoes and cook for a minute or two. 
Add the beans, cabbage, cauliflower, zucchini, capsicum and kale, and cook for 12 minutes more. Add the stock or water and, if necessary pour, in enough extra filtered water to cover the vegetables. 
Bring to the boil, reduce the heat and simmer for 1 hour. 
If you prefer a smoother soup, transfer to a blender or use a hand-held blender and whiz until the desired texture is reached. 
Serve hot, sprinkled with the herbs.

Serves 6

• 1 bunch celery with leaves sliced 
• 6 cups homemade chicken stock
• 1 bunch spinach chopped
• 1 cup coconut milk
• 2 turnips peeled and cubed
• 3 garlic cloves, finely chopped
• 1 large brown onion chopped
• 1 tablespoon fresh thyme leaves
• Celtic Sea Salt and freshly cracked pepper

Reserve a couple of celery leaves for garnish and refrigerate
Heat EV olive oil over medium heat and add onion, garlic, celery, thyme and cook for 20 mins until celery is softened
Add chicken stock, turnips and spinach and turn heat to high until it reaches boiling point
Reduce heat and cover and simmer for 10 minutes until turnips are tender
Turn off heat and let cool then ladle mixture into a food processor to puree in batches
Return mixture to saucepan add coconut milk and simmer for 10 minutes
Ladle into earthenware soup bowls, garnish with celery leaves and season to taste

Serve with crispy kale chips

Serves 4

•  1 cup celery, sliced 
• 2 granny smith or red apples sliced
• ½ cup walnuts
• 8 lettuce cups (Cos or Iceberg)

Firstly prepare mayo and refrigerate

Now toast the walnuts in frying pan on medium heat and let cool
Combine celery, apples and walnuts in a bowl and add dressing and mix
Spoon the mixture into the lettuce cups

Mayo

Makes 2 cups

• 1 egg
• 2 TBS lemon juice
• 1 cup olive oil or oil of choice
• 1/4 teaspoon ocean sea salt, to taste

Let’s Get Cracking:

Place egg in blender and blend on a medium speed

Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds

Very slowly drizzle in olive oil through the top of the blender and turn the blender speed to low and blend until smooth

The mayo can be stored in a glass jar in the refrigerator for up to 7 days