Menu / Price List

Potato Bake is a meal for anytime of the day to nourish the stomach, heart, soul and brain. Potato slices, onion rings and jackfruit layered in a pan. A creamy sauce of coconut milk, water, minced garlic, vegetable stock poured over. Dressed with quinoa flakes, black pepper and vegan cheese or dollops of coconut yoghurt.

(NB: avoid red algae in vegan cheese or coconut yoghurt if using).

Rub the artichoke leaves and between the leaves with a blend of herbs, salt and pepper, quinoa flakes and lemon juice. Add the flowers to the pan standing upright with over an inch of water at the base, close the lid, and sauté for an hour.

A cheeky little hack is to mash your avocado with lemon juice, then scoop the avocado to store inside the now-empty lemon until you're ready to use it on fresh salads. Prepare garden salads with a rainbow of salad vegetables: baby spinach leaves, lettuce, red and green capsicum, grated carrot, apple rings, and dress with your zesty lemon avocado sauce. 

Okonomiyaki is a Japanese-inspired pancake, which can be pan-fried, baked or heated in the pie-maker. Cabbage, mushrooms, zucchini, spring onions, carrots, corn, vegan egg substitute (chia egg), hommus (chickpea, tahini, garlic, lemon juice, salt). Grate and blend all ingredients together. Serve, vegan  mayonaise, tamari and sliced nori.

(NB: avoid red algae in tamari and mayonnaise).

Prepare a few jars in advance with diced orange, apple - green and red, mandarin slices, rockmelon and pineapple. Larger fruit pieces work best inside a jar. 

Fry onions in coconut oil in a cast-iron pan until fragrant, then add diced pak choy, pre-cooked roast sweet potato, and pumpkin seeds. Meanwhile in a small saucepan, warm up pre-made soup of creamed potato, spring onion & coconut cream. Serve hot vegetables onto plate with dressing of creamed potato soup. 

Soak activated walnuts for 6-8 hours. In a cast iron pan, gently fry diced onions in coconut oil or olive oil until translucent. Add sliced zucchini’s. Add dried herb blend, sea salt flakes, 2-3 small diced garlic, plus doTerra rosemary and basil oils (2-3 drops). Drain water from walnuts then pulse in food processor. Add walnuts to pan, stir through to coat with flavour until slightly browned. Add tomato paste, tinned tomato, and water to reach desired consistency. Simmer, serve with  pasta. 

Prepare jasmine rice (cooked in coconut milk). Roast sweet potato halves in oven. Stir-fry onion, garlic, then add diced purple cabbage, sauté with lid on for 30 minutes. In a small saucepan blend lemon juice, honey, grated ginger and olive oil, heat until just warm. Serve coconut rice with sweet potato and cover with cabbage stir-fry and sweet and sour dressing.

Fry onion in vegan ghee and coconut oil, add diced mushrooms, finely diced sweet potato (easiest in food processor), 2tbsp tomato paste, sea-salt, 3 Italian-variety garlic cloves (small) and 1/2 cup water. Simmer with lid until soft. Serve on crisp bread with diced baby spinach leaves and lemon juice.

Roast your Sweet Potato pieces until just crunchy, with fresh rosemary leaves in the baking tray. When hot, stir, then add salt and pepper. Heap sweet potato on top of fresh lettuce and tomato. Squeeze a half of lemon over the salad. 

Roast pumpkin with seasoning, then transfer to pot with boiling water to simmer. With the oven still going, roast the pumpkin skins in one tray for pumpkin chips, and the pumpkin seeds in a second tray. The seeds are ready to eat when they pop like popcorn. 

Rice crackers with mashed bananas, golden syrup, maca powder, pumpkin seeds. Something very simple to get the day started that can be whipped up in a few moments.