This banana muesli smells of banana cake and has the added energy boost from maca powder.

Easy burger buns for an amazing burger!

A creamy dip with chunks of cooked asparagus and cashew. A deilclious spring dip.

These vegan smoky apple vegie burgers are great in a bun stuffed with salad and cheese (I used biocheese).

This vibrant rainbow salad has a delicious orange and sesame dressing and is scattered with black poppyseeds.

This Asian rice with cabbage, corn and celery is a delicious side dish packed full of healthy vegetables.

This chocolate cake is vegan and gluten free with lots of ground almonds. It is a great way to feature edible flowers.

This sourdough fruit bread takes a couple of minutes of kneading and tastes like an artisan loaf.

A fresh colourful asparagus, strawberry and greens salad with a lime and poppyseed dressing to welcome in spring.

Indulgent chocolate nutella caramel cups dusted with gold salt for extra decadence!

Yellow curry paste and coconut cream give this soup a fun variation on the traditional split pea soup.

These pesto and poppy seed scones are made with a vegan silverbeet (chard), basil and pistachio pesto but any pesto will do.

Fun and easy reindeer cake pops for Christmas in July (or in December if you can wait that long)

This pumpkin and apricot tangine has lots of vegies and flavours to serve a crowd (or a few nights of dinner)

A chunky split pea soup with melting nuggets of sweet potato and slightly chewy pieces of mushroom. A great winter warmer.

A crusty nubbly malted sourdough loaf of bread with chunks of chocolate, dried fig and brazil nuts.

A healthy way to enjoy a chocolate and peppermint hit – packed with nuts and oats!

Delicious raw kale salad that will have you licking your fingers after massaging the dressing into the kale leaves.

A decadent no bake chocolate cake filled with Easter eggs for a celebration.

A dense sourdough fruit bread. Easy to make overnight with only 1 minute of kneading and delicious for breakfast.