Sheila ( Private Natural Chef )

Portobello/field mushrooms, cleaned and sliced • wild mushrooms, cleaned and left whole • dried wild mushrooms - rehydrated in 250ml hot water • extra-virgin olive oil • large onion, finely sliced • lemon thyme, leaves picked and finely chopped • sage leaf, chopped • chilli flakes • tomato puree • small ripe tomatoes, peeled, seeded, chopped • gluten-free flour (brown rice flour or corn flour) • garlic clove, crushed •

red onion, finely diced • carrot, finely grated • garlic, crushed • mild chilli powder • smoked paprika • ground cumin • vegetable bouillon powder • organic red kidney beans in water, drained and rinsed • English mustard powder • gluten-free tamari sauce • tomato puree • oats, quinoa or buckwheat flakes •

almond milk or other milk • tbspcraw cacao powder • tsps hemp powder • himalayan pink salt • banana • tsps chia seeds

fillets of white fish (or another fish of your choice) • Juice of 2 limes or 1 lemon • Small bunch of coriander, chopped • Small bunch of spring onions • garlic, crushed • onion • yellow pepper • red pepper • fresh chilli • tomato • coconut oil • fresh coconut milk •

Medium to large sweet potato (600g) • buckwheat or brown rice flour (100g) • Medjool dates (natural) • pure maple syrup organic • ground almonds (80g) • raw cocoa or carob chocolate • salt • (optional) 50g of your favourite nuts