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Banana/Pear Oat Muesli Cookies

2 cups organic, steel-cut oats (these are the least processed)
1 very ripe banana
1 very ripe pear
1 cup organic shredded coconut
handful organic sultanas

Mash the fruit in a bowl, add dry ingredients & mix thoroughly.
Coat baking tray with coconut oil & place large dessert spoon full of mixture on tray.
Bake in moderate oven until golden brown (you will need to turn them, as the brown on the side of the baking tray).

You can use 2 bananas if you have no pears & can add alternate dried fruits, raw nuts, or spices such as nutmeg & cinnamon

Makes about 10

Raw Chocolate

4 tblspns raw cacao
I cap organic natural vanilla extract
3 tblspns raw organic honey
100gms organic extra virgin coconut oil
100gms organic raw nuts (I use almonds, cashews and/or macadamias)
100gms organic preservative-free sultanas (or raisins, goji berries, etc)
Pinch pink Himalayan salt (fine)

Process nuts in a blender to your desired consistency.
Melt coconut oil in a glass bowl over a saucepan of hot water on the stove.
Add dry ingredients and mix with melted coconut oil, then add remaining ingredients and stir well.
Place in bread tin & place in freezer for approximately 30 minutes (I find the bread tin gives you a ‘block’ of chocolate similar to that of a Cadbury’s Family Block).
Tap chocolate out of tin & cut into pieces. Keep in glass container in the fridge.

You can have your ‘treat’ guilt-free with this chocolate. No nasties whatsoever – it’s vegan & sugar-free!

Mediterranean Quinoa

I cup organic white quinoa
1 litre low sodium veggie stock (home-made preferable)
1 clove garlic, crushed
Fresh chilli to taste (optional)
1 rounded tblspn organic extra virgin coconut oil
1/2 cup each of (diced):
Sweet potato
Red capsicum
Mushrooms
Zucchini
Eggplant
Handful of fresh chopped herbs, such as parsley, oregano, basil, rosemary, chives

Cook quinoa in stock (like cooking rice).
Fry garlic in coconut oil, add optional chilli, once garlic is soft, add diced veggies & cook until soft.
Add cooked quinoa, mix well.
Finally mix in the herbs just prior to serving.

This is a healthy, filling and nutritious dish that can be prepared in advance and served either hot or cold. I prefer it served hot and add a fresh garden salad to the meal.