• 1 frozen banana
• 1/2 avocado (save the rest for lunch!)
• 1 cup almond milk
• 1 scoop Wazoogles Chocolate Moondust powder
• 1 teaspoon almond butter
• Garnish: cocoa nibs (banana, nuts, seeds, almond butter, etc.)

• 2 tablespoons oil
• 1 onion (chopped)
• 1 teaspoon fresh garlic (crushed or chopped)
• 2 medium to large zucchinis (courgettes, sliced and quartered (2 to 3 cups))
• 1 cup 225g chopped mushrooms (5 or 6 mushrooms)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 can (400g kidney beans)
• 1 can (400g black beans)
• 1 can (400g corn kernels)
• 1 can (400g tomato sauce)
• 1 can (400g diced tomatoes)
• 1/2 cup 115ml water

• 1 Onion (sliced thinly)
• 1 Clove garlic (sliced)
• 1 Cauliflower (florets)
• A few curry leaves
• 2 Tsp mustard seeds
• 1 Red chilli (seeds removed, sliced)
• 2 Tbsp Olive oil
• Salt and freshly ground pepper
• 1 x 400g tin coconut milk

• ½ cup olive oil
• 2 tsp mustard powder
• ¼ cup chopped parsely
• 1 tsp garlic and herb salt
• 1 lemon (juiced)
• 1 punnet mushrooms
• 1 cup quinoa
• 2 tsp vegetable stock
• 1 packet lettuce cups from Woolworths
• Garnish: Avocado (nuts and seeds, nutritional yeast, baby tomatoes)

• 1 The Fry Family Food Co. Country Roast
• 2 tsp. 10 ml olive oil
• 2 300 g large onions, peeled and thinly sliced
• 2 tsp. 10 ml garlic, finely chopped
• 1 tbsp. 15 ml cake flour
• 1 cup 250 ml vegetable stock
• ½ tsp. 2.5 ml sugar
• 1 tsp. 5 ml balsamic vinegar
• Salt and pepper

The Squares

• 1 packed cup of drained Chickpeas
• 1 packed cup of drained and cooked Butternut
• 1 medium onion chopped and 1 tablespoon chopped pickled Jalapeno-Saute in pan with some oil till cooked
• 1/4 cup of Canola oil
• 2 Tablespoons of lemon Juice
• Sea salt to taste
• 3/4 cup of Cake Flour
• 2 teaspoons of baking powder.

The Sauce

• 4 Tablespoons of smooth peanut butter
• 3 Tablespoons of Tomato Paste
• 3 tablespoon of Maple Syrup
• 1 tablespoon of Medium Curry Powder
• 1 Cup of Vegetable flavoured stock
• Mix well and bring slightly to the boil.

• 1 scoop wazoogles vanilla sky / unicorn berry
• 1.5 frozen bananas
• 1/2 frozen diced red dragon fruit
• 250 ml coconut water
• Optional: Add nuts (chia seeds or any of your favourite toppings)

• 3 cups Cake Flour
• 3 ½ cups of water
• Pinch of sea salt
• 1 leveled teaspoon of bicarb soda
• 1 leveled teaspoon of baking powder
• 2 tablespoons of Vinegar
• ¼ cup of vegetable oil

• 1 tablespoon extra-virgin olive oil or neutral coconut oil
• 4 cloves garlic (finely chopped)
• 1 medium yellow onion (chopped)
• 1 cup thinly sliced Savoy cabbage
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon mixed dried mixed Italian herbs
• 2 large stalks of celery (sliced)
• 2 medium carrots (chopped)
• 1 medium sweet potato (chopped)
• 2 medium baby marrows (chopped)
• 1 dried bay leaf
• 1 can chopped tomatoes (with liquid)
• 6 cups vegetable broth or stock
• 1/4 cup tomato paste (with 1 cup of water)
• 2 cups Happy Earth People red lentil pasta
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

• 3 tablespoons flax meal
• 7 tablespoons water
• 3 cups 675g rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 cups 450ml almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract
• 1 cup 225g chopped dates
• 2 tablespoons chia seeds
• 1 banana (mashed)
• 1/3 cup 75g molasses
• 1 tablespoon ground ginger
• 1/4 teaspoon ground cloves