How to use

Beetroot Falafel with Lemon Tahini Dressing and Lebanese Tabouleh

• FALAFEL:
• 300 g beetroot, peeled and grated
• 1 ½ cup white chickpeas
• ¼ cup breadcrumbs
• 1 teaspoon Ginger, grated
• 1 teaspoon Paprika powder
• 1 teaspoon Olive Oil
• 2 tablespoons Parsley leaves
• ½ teaspoon Cumin powder
• 3 tablespoons Sesame seeds
• 2 tablespoons mint leaves
• Salt, for taste
• Olive oil, as needed
• 2 x scoops DOUBLE SHOT

• TABOULEH
• Chopped spring onion
• Tomatoes, finely diced
• 2 teaspoons cumin
• 1 tablespoons kosher salt
• 3-4 lemons juiced
• ¾ - 1 cup bulghur soaked
• 5-6 tablespoons quality olive oil
• 1 bunch parsley, chopped
• 1 handful mint, chopped

• TAHINI DRESSING
• ¼ cup Tahini
• 3 tablespoons water, more if needed
• 2 tablespoons lemon juice
• 1 teaspoon sesame oil
• 1 Garlic clove
• 1 tablespoons maple syrup
• 2 tablespoons olive oil

Roast Chicken, Crispy Kale, Kumara and Fennel Salad with Raspberry Balsamic Dressing

• RASPBERRY VINAIGRETTE
• 1.5 cup Balsamic vinegar
• 100 g Frozen raspberries
• ¼ cup caster sugar
• 2 tablespoons Dijon mustard
• 1 tablespoons maple syrup
• 2/3 cup quality olive oil
• 2 x scoops RED SHOT

• CHICKEN SALAD for 4
• 1 bunch kale leaves
• 5 tablespoons olive oil
• I punnet cherry tomatoes
• 2 purple kumara, roasted
• ½ cup roasted almond slices
• Salt and ground black pepper
• Half of a roasted chicken
• Baby greens - spinach or mizuna

RASBERRY VINAIGRETTE

1. 1. In a saucepan heat frozen berries, vinegar and sugar until reduced to a thickened consistency
2. 2. Remove from heat and set aside to cool slightly before pouring into a smaller bowl
3. 3. Whisk the remaining ingredients into the reduction, altering to your own taste as you go

SALAD

1. 1. Pre-heat oven to 2000, wash and dry kale leaves and place on a baking sheet lined with tinfoil. Drizzle with olive oil and sprinkle over some salt and cracked pepper. Cook in oven until edges become crispy, around 5-7 mins
2. 2. Slice kumara into thin wedges and line separate tray. Drizzle in more oil and sprinkle with salt and pepper. Turn oven down to 1800 and roast until crisped on the outside and cooked all the way through
3. 3. On a plate put kale, kumara, tomatoes with some olive oil
4. 4. Serve with chicken and drizzle with the raspberry vinaigrette

Raw Vegan Raspberry, Coconut and Chocolate Slice

• BASE
• 1 ½ cup (160g) roasted or raw almonds
• ¾ cup (160g) pitted dates, soak if dry for at least 2 hours
• ¼ cup (25g) cocoa powder
• Salt

• FILLING
• 3 cups (375g) frozen or fresh raspberries
• 3 cups (240g) desiccated coconut
• 1/3 cup any sweetener of choice
• 80g canned coconut cream
• 2 x scoops RED SHOT

• GANACHE TOPPING
• 2 ½ cups (250g) Belgian chocolate
• ¼ cup (60g) canned coconut cream
• 3 tablespoons dried raspberries, optional

BASE

1. 1. Add the almonds to a food processor and blend until coarse crumbs are formed
2. 2. Drain dates and add the remaining base ingredients to the food processor, blend until everything is combined. The mixture should stick together when pinched
3. 3. Line a square baking tin or container with baking paper. Press base into the tin, covering the bottom. Set aside

FILLING

1. 1. Add raspberries to a small saucepan over medium heat. Simmer for 5-10 mins or until mixture has thickened to a jam like consistency
2. 2. Add the raspberries and the rest of the filling ingredients into a large mixing bowl. Mix until well combined
3. 3. Firmly press the mixture into the tin with the base

GANACHE TOPPING

1. 1. Add chocolate and coconut cream into a small saucepan over low heat. Mix until melted and smooth
2. 2. Pour ganache over slice and spread evenly across the filling
3. 3. While ganache is wet, sprinkle over raspberries if desired
4. 4. Cover and set slice in fridge for 2 hours or until ganache has solidified.
5. 5. Remove slice from tin and use a sharp knife to cut how desired. Keep stored in fridge or freezer for extra life.

Grilled Local Fish with Israeli Zhug and Grilled Lemon

• ZHUG
• 4 Green chiles, stems removed
• 1/2 cup parsley leaves
• 1 cup coriander leaves
• 2 garlic cloves
• ½ Tbsp kosher salt
• ½ Tbsp ground coriander
• 2 Tbsp lemon juice
• ½ cup canola oil
• 2 x scoops GREEN SHOT

• Fresh Fish of your choosing

ZHUG

1. 1. Combine the chiles, parsley, coriander leaves, garlic, salt, coriander powder, and lemon juice in a food processor and pulse until a coarse paste forms
2. 2. Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken, not smooth and emulsified

FISH

1. 1. The only secret we have to choosing fish is this: Make sure its fresh
2. 2. Either a fillet with skin on or off or a whole fish baked in the oven will be perfect with this amazing sauce

LEMON

1. 1. Cut lemons in half. Remove seeds. Pan fry or top down grill until caramelised and slightly blackened

COCONUT YOGHURT VERRINE

• 2 cups coconut yoghurt
• 2 teaspoons red shot powder
• 2 teaspoons cacao powder
• 1 tablespoon of honey
• Selection of seasonal fruit pieces
• 20g lightly crushed raw cashew nuts
• 20g 70% dark chocolate (dairy free)

Put half coconut yoghurt in a bowl with cacao powder

Put other half coconut yoghurt in a second bowl with red shot powder and honey

Whisk contents of both bowls until smooth

GREEN EGGS AND YAMS

• 4 free range organic eggs
• 30g blanched spinach
• 2 teaspoons green shot powder
• 1 garlic glove
• Sea salt

Blend 2 eggs, blanched spinach, green shot powder and garlic on high until smooth

In another bowl whisk the other 2 eggs and spinach mixture until an even colour appears

Place a non-stick pan over a medium heat, add the egg mixture and stir until eggs are cooked

Serve with steamed yams, carrots or fresh tomatoes. Season with sea salt

GREEN SHOT GUACAMOLE

• 1 avocado
• 1 green shot powder
• Half a lemon juiced
• 2 slices jalapeno (diced)
• 2 drops Tabasco hot sauce
• 2g coconut sugar
• 1 garlic glove (finely grated)
• 3 stalks chopped coriander
• Half a red onion (finely diced)
• 1 stalk spring onion (finely sliced)
• 30g mixed nuts and seeds
• Sea salt

Mash the avocado, lemon juice, green shot powder, jalapeno, coconut sugar, garlic and Tabasco into a chunky consistency

Add the remaining ingredients and sea salt to taste

Serve with corn chips or spread on toast

RED SHOT DRESSING

• 50ml honey
• 50ml white balsamic
• 15g Dijon mustard
• 2 red shots
• 1g sea salt
• 150ml olive oil or avocado oil

Whisk honey, white balsamic, Dijon mustard, red shot powder and salt in a large bowl

When combined whisk in the oil a little at a time until dressing has thickened

Add to your favourite salads

RED SHOT JUICE

• 1 teaspoon of red shot powder
• 150ml coconut water
• 1 green apple peeled and cored
• Half an orange peeled
• 1g fresh mint leaves
• 3g fresh peeled ginger
• 4 ice cubes

Blend all the ingredients into a smooth liquid

GREEN SHOT SMOOTHIE

• 200ml organic almond milk
• 100ml coconut water
• 1 teaspoon green shot powder
• 1 frozen banana
• 4g fresh mint leaves
• 30g fresh spinach leaves
• 30g raw almond

Blend all ingredients until smooth

GREEN SHOT SALSA VERDE

• 30G DIJON MUSTARD
• 30G WHITE BALSAMIC
• 2 SHOTS OF GREEN SHOT POWDER
• 20G CHOPPED SOURCROUT
• 3G COCONUT SUGAR
• 1 CLOVE OF GARLIC GRATED
• HALF A SMALL RED ONION FINELY DICED
• 15G LEMON JUICE
• 140G OF SPINACH (BLANCHED, RINSED AND DRIED)
• 30G OLIVE OIL
• SALT TO TASTE

Start by mixing the dijon, white balsamic, green shot, sourcrout, coconut sugar, garlic, red onion, and lemon juice, in a bowl

Whisk until combined and thickened

Meanwhile, roughly chop up the spinach and add it to the bowl, along with the olive oil and stir into the mix

Season to taste and serve

This recipe is designed to add to your avocado on toast, salads, sandwhiches, and snacks to boost their nutrient value.

GREEN SHOT PESTO

• 2 cups mixed fresh herbs, Italian parsley, coriander, basil or mint
• 2 shots of green shot powder
• 1 cup spinach
• ½ cup pine nuts
• ¼ cup sunflower seeds
• 1 teaspoon honey
• 1 garlic glove
• ½ cup olive oil
• Sea salt

Combine fresh herbs, spinach, nuts, honey, garlic and seeds in a food processor and process into a course paste

Slowly add the olive oil pulsing the mix on and off

Process into a smooth paste