Cook Eat and Travel

big ripe bananas (squished) • porridge oats • mix seeds (pumpkin, flaxseeds, sunflower) • mix dried fruits (cranberries, blueberries) • mix nuts (pecans, walnut, cashew) • agave syrup (or maple syrup) • coconut oil • nut butter ( • Cashew Brazil & Coconut from Nutcessity) • coconut yoghurt

head broccoli • large potato • small onion • nutmeg • curry • garlic • vegetable broth • coconut milk • almonds • Salt and pepper

large sweet potato • salt and pepper • gram flour • large white onions • olive oil • water • small courgette (grated)

large sweet potatoes • carrot • onion • garlic • coconut oil • Home made guacamole • Coriander • chipotle (smoke paprika) • also I have cook chickpea (you can use any grain) • tamari sauce

coconut margarine • plain flour • baking powder • cold water • chopped walnuts • maple syrup • oats • vegan egg replacement (1 tbsp flax seeds + 3 tbsp water)

all purpose flour • sourdough starter (5g dry yest + 50gflour + 3 tbls warm water) • date syrup or honey • almond milk • salt • vegan egg(1 tblsp flax seeds + 3tbls water) • Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes • melted coconut butter • baking soda • walnuts • date syrup • coconut oil for frying

For the cake: • all-purpose flour (we use gluten free mix flour from Shipton Mill) • baking powder • baking soda • cinnamon • salt • grated carrots • grated curgette • finely grated beets • raisins • pure maple syrup or you can use 100g unrafined sugar and 1/2 cup maple syrup • sunflower or other mild-tasting oil •

mediumcurgette • Ground Flax • tblsp warm water • medium yellow onion • garlic • whole wheat flour • nutritional yeast • 5 seeds mix from Shipton Mill (you can use any seeds mix) • salt and pepper • oil for frying

mung beans • sun-dried tomatoes • olive oil • small onion • garlic • dill • salt and pepper

coconut milk (chilled for 10 mins) • coconut cream • meat of a young coconut • fresh mint leaves • spirulina

vegan margarine (in room temperature) • date syrup or maple syrup (for vegetarian honey) • chia seeds (soaked for 20 min in water) • rolled oats • plain flour • biscarbonate of soda • good vegan chocolate (I used my own chocolates ;) )

all-purpose flour • salt • water • olive oil

shiitake mushrooms • oil for frying • chickpea flour • tumeric • garam masala • fiew dry curry • salt and pepper • gluten free cornflakes • Aprx 500ml water

For the base: • millet grain • turmeric • For the middle: • tapioca flour or corn flour • apples, peeled, cored and sliced • large dates, sliced • raisins • cinnamon • salt • For the top: • mix nuts (I prefer walnuts and cashew)

almond milk • fresh yeast • plain white flour • date syrup • olive oil margarine • olive oil • sultans

For the base: • almonds • raisins • dates (stones removed) • For the caramel: • dates (stones removed) • figs • coconut oil • water • For the toping: • dark unsweet (vegan) chocolate(I used my chocolate with is 70% dark chocolate with date syrup) • For decoration: •

large butternut squash - seeded, and cut into slices • olive oil • garlic, minced • salt and ground black pepper • sweet peas • for dip - use my recipe for miso hummus adding extra 50ml cold water and 50ml olive oil

mix seeds – I can recommend 5 seeds mix from Shipton mill • figs • dates • agave syrup or any sweetness you like

yeast, dry active • white flour • almond milk (or other) • sea salt • agave nectar • vegetable oil • For filling: • raisins (soak in water overnight) • agave nectar • cinnamon

cooked chickpeas, if from the can drained • garlic, chopped • tahini • white miso • ice water • fine grain sea salt and freshly ground black pepper • olive oil for serving