This is a super quick & easy breakfast or brunch dish to kick-start energy levels. This quantity serves one – it can easily be increased to cater for more people. This dish should be quick & super easy – I also never measure anything properly so don’t feel like you have to.

It utilises our brand new product, Aotea Road Certified Organic Basil Seeds - which pack a nutritional punch.

This chocolate rough containing coconut & nut grounds is a tasty raw recipe with the addition of adaptogenic herbs. It utilises nut grounds from my latest batch of almond, cashew & date mylk. When you make nut mylk, never throw the grounds away! They are an amazing base for both traditional baking (think french flourless chocolate cake) AND for raw creations.

My all-time favourite cracker base to date is sunflower seeds. When ground and baked till golden they come up crunchy, filling yet light, and very moreish. Add a little salt, herbs, garlic and sesame and a yummy topping and I have found a way in to my own heart (via my stomach, when snack attack has hit!).

This recipe was developed especially for Plastic Free Pantry - a food delivery company on Waiheke Island that is forging a way for locals to receive goods without any plastic in the supply chain.

These chocolate-topped mini puddings containing avocado, chia, raspberry and of course, cacao should sort out any after-dinner "Need chocolate" or "Need...something...more..." cravings and are full of healthy fats, fibre, and of course, chocolate.