Recipes

Recipes

  • Summer Mango Cake

    A decadent and filling fruit cake that went down a treat at the Co-op Christmas party. It's a bit of a splurge on ingredient costs, but the photographed cake was made with spotty, squishy, half price mangoes when they were at summer's peak. You could also try plums, peaches, apricots or nectarines. You can use any flour of your choice - a blend with coconut flour would be delicious!

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  • Broad Bean Dip

    Delicious for spring picnics. Eat with crackers, corn chips or chopped raw vegetables. It would aslo work as a side dish with steamed or baked vegetables.

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  • Raw Carrot Cake By Betty Reynolds

    A heavenly raw carrot cake. Lovely to use organic ingredients when available.
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  • Preserved Lemons

    A great way to use suplus lemons when they are in season.
    Spice with cloves, cinnamon and peppercorns. Traditionally used in Morrocan Cooking, but lovely in anything from salads to soups.
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  • Kay’s Bliss Balls

    A few months ago, Natropath Kay Ridgway came in and showed us how easy it is to make your own gluten free, sugar free bliss balls. Bliss balls are a nutritious and yummy snack, perfect for a sweet treat. They can be great for kids lunchboxes (but please check your school's food policy and adapt accordingly). Its very economical to make your own and they are very easy to adapt and use a wide range of ingredients. Check out what you already have in your pantry or cupboard, you may be able to rustle up some without buying any extra ingredients.

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