The base:
1 cup raw walnuts
1 cup medjool dates, pitted
Pinch of salt (optional)
The filling:
1 ½ cup raw cashews
2 medium-sized avocados
⅓ cup coconut oil, melted
⅔ cup coconut yogurt
¼ cup maple syrup
1 lemon, juiced
1 tsp vanilla extract
The topping:
100g strawberries, sliced
Freeze-dried raspberries (optional)
Ingredients
Panko Chicken
4 boneless chicken thighs
2 cups panko crumbs
3 size 7 eggs
1 cup plain flour
1 tablespoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon smoked paprika
Oil for frying
Herby Mayo
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
½ cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
4 large gherkins, finely chopped
Cracked pepper
To Assemble
2 avocados, sliced
1 small cos lettuce, chopped
Sliced gherkins
4 brioche buns
The lentil salad:
1 cup brown lentils/French green lentils, rinsed well and picked over
3 cups of water
1-2 bay leaves (optional)
Pinch salt
1 capsicum, diced
1 bunch(250g) asparagus, trimmed and cut into 1-2 cm pieces
1 red onion, diced
1 cucumber, diced
2 avocado, sliced
Oil for cooking
The dressing:
¼ cup olive oil
1 lemon, juiced
S & P to taste
The tahini yogurt cream:
¼ cup tahini yogurt
⅔ cup greek-style yogurt (use vegan or dairy based depending on your dietary requirements)
Pinch salt
1 lemon, juiced
Optional to garnish:
Herbs of choice e.g dill, parsley, micro herbs or chives
