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