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

Ingredients  BASE  1 cup dates  ½ cup almonds  1 tsp coconut oil CARAMEL  1 cup dates  ½ cup coconut oil  1 ½ tbsp unhulled tahini  ¼ – ½ cup

Ingredients  ¼ cup goji berries ½ cup raw macadamia nuts ½ cup raw almonds ¾ cup desiccated coconut 5 medjool dates, pitted 1 teaspoon vanilla extract Pinch of salt

Ingredients  1/2 cup coconut oil 1/2 cup raw cacao powder 1/2 cup maple syrup 1 teaspoon vanilla extract 1/2 cup chopped walnuts or almonds 1/2 cup chopped dried fruit

Ingredients  Fresh blueberries  Maple syrup or honey to taste (optional) … Method Discard & Wash: Sort through the blueberries and remove any soft, bruised or mouldy berries. Wash under

Ingredients  3 large eggs, separated into yolks and whites 3/4 cup plain non-fat greek yogurt  1/4 cup light brown sugar 2 tablespoons flour Pinch of fine sea salt 1

Ingredients  BROWNIES 140 g raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping) 150 g