Ingredients:

1 small pumpkin (peeled and cut into 3cm pieces)

1 medium sweet potato (peeled and cut into same pieces as pumpkin)

6 tbsp extra virgin olive oil (divided up)

Kosher salt and black pepper to taste

1 medium onion (chopped)

2 cloves garlic (minced)

2 carrots (thinly slices)

6 cm piece of ginger (peeled and sliced)

1 tsp ground coriander

1 tsp paprika

1 can coconut milk

1/4 cup water

Garnish: 1/2 cup pumpkin seeds & chopped parsley

Method:

1. Preheat oven to 180 degrees. On a large baking sheet toss pumpkin and sweet potato with 2 tablespoons oil, salt and pepper and roast until fork tender (40 – 45 minutes)
2. Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. Add onion and cook until soft, 5 minutes. Add garlic, carrots, ginger, coriander, paprika, and 1 teaspoon salt and cook until tender, about 8 minutes. Add coconut milk & water and bring to a boil, then reduce heat to low and simmer for 15 minutes.
3. In a small saucepan over medium heat, heat the remaining 2 tablespoons oil. When oil is shimmering, add pumpkin seeds. Toast until golden. Remove from heat, then stir in parsley, ½ teaspoon salt, and ½ teaspoon black pepper.
4. Working in two batches, pulse soup base and roasted vegetables in a blender until smooth.
5. Garnish with toasted pumpkin seeds mixture before serving

Ingredients (Serves 6)

2 tablespoons olive oil

500g skinless chicken breast fillets (thinly sliced)

1 medium onion (thinly sliced)

3 cloves of garlic (crushed)

1 teaspoon cinnamon

1 teaspoon paprika

2 teaspoon cumin seeds

2 teaspoons coriander

2 tablespoon tomato paste

410g can of chickpeas (drained and rinsed)

410g can of diced tomatoes

1/4 cup currants

1 bunch english spinach (chopped coarsely)

1/3 cup fresh mint (chopped coarsely)

Method

1. Heat 1 tablespoon oil in large non-stick saucepan; cook chicken in batches until browned and cooked through. Set aside.
2. Heat remaining oil in same saucepan; cook onion and garlic until onion softens. Add spices; cook, stirring 1 minute or until fragrant.
3. Add tomato paste, chick peas, tomatoes and currants; bring to a boil. Reduce heat; simmer, covered, stirring occasionally 15 minutes.
4. Add spinach, mint and chicken; stir until heated through. Serve with basmati rice or couscous.

Ingredients:

250g Kale (stems removed)

Pinch sea salt

1 tsp ground black pepper

1 lemon (juiced)

3 tbs cold-pressed olive oil

2 handfuls of baby spinach leaves

1 parsley bunch, chopped

1 mint bunch, chopped

125g fresh blueberries

1 handfuls pumpkin seeds

2 handfuls of tamari almonds, chopped

Turmeric Dressing:

4 tbs cold-pressed olive oil

1 tsp fresh turmeric, grated OR 1/2 tsp ground turmeric

1 tsp fresh ginger, grated

1/2 lemon, juiced

1 tsp raw honey

Pinch sea salt & black pepper

Method:

1. Wash kale and shred with large kitchen knife and place in a large mixing bowl
2. Add salt, pepper, lemon juice & olive oil to the kale.
3. Massage the leaves for 1-2 minutes or until it has slightly collapsed and softened.
4. Add the spinach, parsley & mint to the bowl. Then add the pineapple, blueberries, pumpkin seeds and almonds.
5. Combine the Turmeric dressing ingredients in a separate bowl. Once everything is mixed together then combine with the rest of the salad.

Leftovers can be kept in an airtight container up to two days in the fridge.