This chocolate carrot cake is packed full of chocolate chunks, carrot, pineapple and toasted coconut. Dense and intense and excellent.

Healthy little chocolate snacks made with dates, nuts and seeds.

Honey joys were part of my Aussie childhood. The recipe is easy – cornflakes in a toffee sauce – can easily be made gluten free.

These scones are packed with roast pumpkin, pecans, poppy seeds and caramelised red onion.

This cashew stuffed nut roast with a carrot filling is a delicious and hearty vegetarian dish for Christmas or a roast dinner.

This date and coconut slice is like a healthier, vegan and nut free version of a rice krispie slice.

An old fashioned lime coconut cake with a tart glaze.

A whole head of cauliflower cooked in seasoned tomato broth and then roasted. Great for unsteady ovens and healthy side dishes.

These choc mint surprise cupcakes have a green cheesecake middle. The cheesecake also colours the frosting without artificial colouring.

A soup that will clear the fridge of leafy green vegetables and herbs. With rice and yoghurt it makes a substantial meal.

A vegetarian carrot and feta nut roast. Sweet carrots and salty feta make a perfect match. Great for entertaining.

This overnight sourdough bread only takes a minute of kneading and a minute of shaping. Easy to make and amazing hot out of the oven.

These tasty pea, quinoa and feta fritters are easy finger food. Perfect for picnics and entertaining.

A healthy soup of tomato and kale with a handful of roasted pistachio on top.

This apricot, nectarine and vanilla jam bottles the joys of apricot season with minimal sugar to preserve the flavour.

We served these chocolate pancakes with berries and a rich chocolate sauce. They were an insanely good dessert!

This Asian Napa Cabbage Salad from Ricki Heller’s new cookbook is vegan, healthy and delicious.

In this summery dish, the peaches are grilled, pickled in a lightly spiced vinegar, then mixed with green beans and pistachio nuts.

Muesli (also known as granola) is a great way to use up fruits and nuts left from the festive season and put them into healthy breakfasts.