• Make the batter: Sift dry ingredients together and then carefully whisk in the wet ingredients.
• Make the sauce: Blend everything till smooth and heat up over low heat on the stove.
• Dip your sliced vegetables in the tempura batter and cover well with the mixture.
• Add a tiny bit of olive oil to a hot pan and fry your dipped mushrooms until golden brown.
• Transfer the mushrooms to kitchen towel to drain excess oil.
• Serve warm with dipping sauce on the side.

• Cut the carrot, cucumber and beetroot into thin ‘matchsticks’. If your knife skills are somewhat questionable; use a peeler or mandolin to slice the veggies thinly, then stack the slices together and slice vertically through them to make the sticks. Or, if your knife-skills are not very good at all, buy them pre-sliced.
• Cut the seaweed into thin strips and pick the basil and mint leaves off the stalks.
• Arrange all your filling items neatly on a chopping board so that you don’t miss any of them out when you put the rolls together.
• Fill a large bowl with warm water. Soak the rice paper sheets in the water until they are soft.
• Place a clean, damp cloth on your chopping board and place the wet wrapper on it. Smooth it out so that it is completely flat.
• Place your ingredients just above the middle of the wrapper in a straight line. Be careful not to put too much in as it will make it difficult to roll. Fold the top of the wrapper all the way over your fillings (about 1/3rd of the way down) and press them tightly, being careful not to break the skin*. Fold over the two sides inwards before rolling it to the bottom. Keep under a damp cloth until use.
• Make your sauce: Combine the peanut butter and vinegar in a small bowl. Grate the ginger through a fine grater into the mixture and add coconut milk until it reaches the desired consistency. Serve in a dipping bowl alongside your raw rainbow spring rolls.

• Slow cook onions in olive oil until transparent (clear), for about 10 – 12 minutes.
• Add the garlic and ginger and gently stir through the onions.
• Add the butternut and coat with the onion mixture. Cook with the lid on for 2 minutes.
• Add the vegetable stock, salt and pepper to taste. The liquid should cover the butternut. Bring to the boil with the lid on.
• Transfer to your lined Keep It Bag, close and leave for 2 – 4 hours. Alternatively, cook on your stove until butternut is super soft.
• This soup is best enjoyed with a smooth texture - use a stick blender or try a potato masher during load shedding.

• Make White Star Quick super maize meal according to instructions, (add 3 to 4 rooibos teabags to the water while it’s still cold, let the water simmer a bit to make strong tea and remove bags before adding meal – optional) this takes 2 minutes to cook so it saves electricity or paraffin.
• Simmer the chopped fruit or sweet potato with the sugar and water until soft. Stir to stop sticking and burning but only add water if you have to. Green apples are best as they keep their shape, but any apples will do, and the sweeter apples sometimes cook to a pulp, which is very nice. If you have raisins, add a handful of raisins to the water and fruit while cooking, for extra nutrition and sweetness.
• Ladle meal into cups or mugs and top with an extra sprinkling of sugar and cinnamon, if you'd like. Add a spoon of hot cooked fruit before serving.

• Boil half a packet of spaghetti. Put water on the stove, add some salt, and bring to the boil. Once the water is boiling, add the spaghetti. Stir with a fork until all the spaghetti is submerged. This will prevent it from sticking and clumping together. Do this a few times at the initial stages of the boiling. It's important not to add oil to the water - oil covers the boiled spaghetti and prevents any pasta sauce from sticking and covering your spaghetti completely.
• In a separate pan, melt your margarine. When the margarine begins to melt, add the crushed garlic (crush your garlic gloves in to fine little pieces beforehand). Don' put your heat on too high. You don't want the heat to scorch or burn your garlic as it will become bitter. You want the garlic to infuse the margarine and that means melting the butter at a slow steady rate. After the margarine has melted and no longer looks milky, sprinkle in your dried herbs. Fry this mixture until the garlic is a nice light golden brown. It is important to taste your mixture every now and then to a) make sure your garlic isn't burning and b) to make sure that your taste balance is right. I generally start off with a teaspoon of herbs and if during the tasting (while cooking) I think it needs more of anything, I just add it until I get the taste that I am happy with. Once you're happy with the taste of your mixture (the sauce), set aside.
• Once the spaghetti is cooked, drain and put in a bowl. Gingerly drizzle over the spaghetti and mix the sauce and the spaghetti until all the spaghetti is nicely covered. You can add more sauce, but because this is such a decadent dish, if it's too buttery it can become too rich and oily.
• Grate some lemon zest over the spaghetti just before serving and place the basil sprig on top for garnish.

• Turn oven on to 180°
• Sift together dry ingredients.
• Whisk together milk and cider vinegar and stand for 2 min. Add rest of wet ingredients and whisk well.
• Add dry ingredients to the wet, do not overmix.
• Bake for an hour.
• Allow to cool on cooling rack and enjoy!

• Mix all the fresh ingredients together (excluding hummus) in a large salad bowl.
• Heat the wraps up on a non stick pan until they start to change colour towards a golden brown.
• Spread 1x tablespoon hummus over the wrap.
• Pack in at much FRESH salad as you can, fold in half and enjoy!

• Blend it all up in your high-speed blender until you reach the consistency of ice-cream
• Have fun decorating your nice-cream with your selected garnish

For the Crust

• Pre-heat your oven to 190˚ C
• Add your red pepper to the blender/food processor with a cup of water, blend it up. Add your flax seeds & oregano to the mixture and blend it again. You want to end up with a mixture that’s quite doughy but not too thick. If you feel the mixture needs more water then go ahead and add small amounts at a time.
• Spread the mixture on a wax sheet and bake it in your oven for about 20 minutes.

Tomato Base

• For the tomato base, add all your ingredients to the blender and blend them up – try to keep the mixture nice and chunky.

Toppings

• Your last step! Take your crusts out of the oven, spread some tomato base on them and add your toppings!

• Line a tray or cutting board with wax paper and spray the wax paper with Cook & Spray
• Grind the oats and almonds in a high speed blender or food processor until it forms a coarse powder
• Add the vanilla extract, grated ginger, maple syrup and ground nutmeg and mix until it forms a dough
• Roll the dough out on a surface and use a cookie cutter to press out shapes (it helps to wet the surface with a bit of water so the dough doesn’t stick to it)
• Use a spatula to scoop up your cookies and transfer your cookies to wax paper
• Pop into the freezer
• Make the pink chocolate dip: melt the cacao butter, add the beetroot juice and maple syrup, and mix until evenly combined.
• Take your cookies out of the freezer and dip it halfway into the mixture
• Put the dipped cookies back in the freezer for 5 minutes to set, and then dip the cookies again.
• Repeat until all the mixture is done.
• Keep in freezer until served..
• Enjoy with love!