Recipes

Ingredients  1 cup raw long-grain white rice, rinsed  7 cups chicken or vegetable stock  1/2 teaspoon kosher or sea salt, plus more for seasoning  One-inch knob of ginger, peeled

Ingredients  1 small zucchini, spiralised or grated 2 carrots, spiralised or grated 1 red capsicum, seeds removed, very thinly sliced 1 cup (80g) finely shredded white cabbage 100g snow

Ingredients  2 tablespoons coconut oil 2 teaspoons brown mustard seeds 2 teaspoons fennel seeds 2 teaspoons cumin seeds 2 teaspoons fenugreek seeds 2 teaspoons turmeric 2 teaspoons ground ginger

Ingredients  6 cups broccoli – chopped fine  1 stalk celery – chopped  4 spring onions – sliced finely  1 cup almonds – chopped  1/2 cup pumpkin seeds  Dressing  1

Tumeric Tea Ingredients  2 1/4 cups water 6 tbsp coconut sugar or sugar-free alternative, monk sugar 4 black tea bags 2 tsp ground cinnamon 1 1/2 tsp ground turmeric

Ingredients  450 g / 1 lb sweet potato*, cubed 30 ml / 2 tbsp olive oil, divided (optional) 1½ tsp cumin 1½ tsp smoked paprika salt and pepper 185

Ingredients  12 cups / 2 ¾ litres filtered water 1 tbsp coconut oil, or extra-virgin olive oil 1 red onion, quartered (with skins) 1 garlic bulb, smashed 1 chilli

Ingredients  3  tablespoons olive oil, more for drizzling 1  large onion, chopped 2  garlic cloves, minced 1  tablespoon tomato paste 1  teaspoon ground cumin ¼  teaspoon sea salt, more

Ingredients 25g coconut oil (or butter) a little vegetable oil 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved 3 shallots, finely sliced 2 garlic cloves, crushed 2

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