Black bean, chocolate and fig cookies – gluten free, vegan, no added sugar.

Lemongrass mango curry with toasted pumpkin seeds

Barley tomato salad with fresh and slow cooked tomatoes, and herbs

Kaffir Lime Mango Ice Cream – with coconut milk and lemongrass.

Cellophane noodles with crispy vegetables

Asian Flavored Veggie Burger with Asparagus Fries and Marinated Golden Beets

Simple Spicy Strawberry Gazpacho – raw, vegan and ideal for summer heat.

Frozen Blackberry Cheesecake from Vegetarian Everyday cookbook – gluten free.

Rice paper rolls with melon, herbs, red cabbage, carrot and spicy almond pesto.

Homemade yogurt and frozen lemongrass raspberry yogurt.

Summer market salad – the freshest market produce served with a creamy miso mustard dressing.

Dahl inspired sprouted salad with coriander, mint and sunflower dressing.

Rhubarb raspberry fizz from The Vanilla Bean blog.

Garlic onion veggie dip from Food Loves Writing – gluten and dairy free and vegan.

Lemon tarts with a surprise filling ingredient – gluten free and vegan.

Pineapple and Cucumber Gazpacho.

Welcome Spring Raw Hazelnut Chocolate Cake with Lemon Cheesecake Filling.

Metabolism boosting everything salad.

Pineapple and Mango Tart – gluten free and vegan.

Fennel and Apple Flatbread Pizza – gluten free and vegan.

Sprouted sourdough bread for Fabulous Fermentation Week.

Pink peppercorn cookies from Small Plates and Sweet Treats cookbook – gluten free.