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Olive oil
2 onions chopped
2 teaspoons of minced garlic
2 teaspoons of minced ginger
1 teaspoon of turmeric
Chopped coriander (as much/little as you like)
1 teaspoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of garam masala
Salt and pepper
1.5 cups of red lentils (Rinsed)
2 grated carrots
1 can of chickpeas
3 1/4 cups of veggie bone broth
1 can of coconut milk
1 can of diced tomatoes

Extra coriander
Coconut / Greek yoghurt / Sour cream

1. Cook onions, garlic and ginger in olive oil until fragrant
2. Add in herbs and spices
3. Add lentils, chickpeas, carrots and stir through. Add in bone broth, stir to combine and simmer for 10 minutes on a low heat
4. Pour in coconut milk and canned tomatoes
5. Cook for a further 10 minutes until lentils are soft
6. Serve with naan bread and optional yogurt/coriander on top

Salted caramel indulgent choc tops

1/2 can of coconut cream
1 banana
2 tablespoons of sugar free caramel sauce
1 teaspoon of vanilla essence

Outer layer~
2 bags of dairy free choc chips or block (I used a mix of milk and dark choc)
Crunch of your choice! I went with buckinis

1. In a high speed blender, combine all filling ingredients then pour into ice cream moulds
2. Store overnight
3. Add a layer of salted caramel sauce to your moulds and place in freezer for 10 minutes
4. On a low heat, melt chocolate until smooth
5. Remove ice creams from mould and pour chocolate over to cover
6. Sprinkle your desired toppings
7. Freeze for a further 10-15 minutes until chocolate is set


Chicken laska 

1 jar of Valcom Thai laksa
2 chicken breast
Thin rice noodles
Ginger paste
Pak choy (use all the leaves on all bunches )
1 can of Coconut milk
4 cups of water (add more if the water reduces too much, keep adding until your desired consistency)
Snow peas
Bean shoots
Lime slice

1. Cook garlic, ginger and laksa paste in a pan on low heat until fragrant
2. Add in coconut milk, pak choy and snow peas and combine
3. Allow to simmer for 20 minutes
4. Boil water in a pot and cook chicken breast for 20-25 minutes
5. Add rice noodles to the dish and allow to cook through
6. Once chicken is cooked through, shred with 2 forks and add to laksa mixture
7. Serve in a bowl with fresh bean shoots and fresh lime juice

Hazelnut bliss balls



1/2 cup oats
1.5 teaspoons of cacao
2 teaspoons of peanut butter
4 tablespoons of maple syrup
6 pitted dates
Chopped hazelnuts for rolling

1. Place all ingredients except hazelnuts in a food processor and blitz till blended
2. Roll into small balls and then into the chopped hazelnuts
3. Store in the fridge


Raspberry white chocolate


2 cups of buckwheat flour
1 cup of almond meal
1/2 cup of coconut sugar
1 TSP baking powder
2 TBS olive oil
2 eggs
1 TBS maple syrup
1 cup of almond milk
1 TSP of vanilla essence
2 cups of frozen raspberries
@pana_organic white choc chips

1. Preheat oven to 180 degrees
2. Add all dry ingredients in a bowl and mix to remove any clumps
3. Add in wet ingredients and fold together
4. Add in raspberries and choc chips
5. In a muffin tray, add your mixture into patty pans

6. Cook for 25 minutes

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