June 2016

Serves: 6-8 Ingredients: 1/4 cup natural 100% peanut butter 1 tbsp Lotus Organic Brown Rice Syrup 1 tbsp Lotus Black Chia Seeds Pinch Lotus Fine Himalayan Sea Salt 1/2 cup Lotus Organic Coconut Flour 1/2 cup Lotus Organic Quinoa Flakes 1/2 cup coconut cream 3 tbsp coconut oil, melted Method: In a large bowl, combine wet ingredients and mix until combined. Add dry ingredients to mixture and mix well to form a dough. Add an extra teaspoon of coconut cream if the mixture is too dry. Roll into six to eight balls. Store in an airtight container in the fridge for up to 5 days.

Serves: 2 Ingredients: 1 tablespoon coconut oil 1 medium onion, finely chopped 2 cloves garlic, minced 400g chopped tomatoes 1 red capsicum, chopped 1 large leek, chopped 1/2 cup Lotus Organic White Quinoa 4 cups low-sodium vegetable stock 1/2 teaspoon Lotus Fine Sea Salt 2 tablespoons chopped fresh parsley Method: In a large stockpot, heat oil over medium-high heat until melted. Add onion and garlic and cook for 6 to 8 minutes or until golden and soft. Stir in tomatoes, capsicum, leek, quinoa, stock, 1 cup water and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley. Serve and enjoy.

Serves: 2 Ingredients: 1 cup Lotus Polenta 2 tbsp sunflower oil 2 tsp Lotus Baking Powder 1 tsp Lotus Fine Sea Salt 1 tbsp Lotus Organic Raw Honey 1 cup buttermilk 2 large eggs 1 small red chili, finely diced 1 cup diced tasty cheese Method: Preheat the oven to 180⁰C. Grease a baking dish with oil and place in oven to warm. Combine the dry ingredients together including the chili but not the cheese. Using a wooden spoon combine the wet and dry ingredients together to form a batter then add the cheese. Carefully pour into the hot baking dish and return to the oven. Bake for 30-40 minutes or until set in the middle. Allow to cool for 5-10 minutes before slicing. Serve with salsa.

Serves: 2 Ingredients: 1 tbsp Lotus Organic Baobab Powder 1 cup coconut milk 1 cup pineapple, diced 1 peach, diced 1 navel orange, peeled and sliced 1 cup ice Method: Combine all ingredients in a blender and process until smooth. Pour into a glass and top with crushed ice.

Serves: 2 Ingredients: 2 tbsp Lotus Black Chia Seeds 1 tbsp Lotus Organic Raw Cacao Powder 1 tsp Lotus Organic Light Agave 1 cup almond milk Method: Combine all ingredients into a bowl and mix until well combined. Divide mixture into 2 individual serves and refrigerate overnight. Serve with fresh strawberries.

Serves: 2 Ingredients: 1 cup Lotus Organic Buckwheat Flour 1 tsp Lotus Gluten Free Baking Powder 2 tbsp Lotus Organic Raw Sugar ½ tsp Lotus Fine Sea Salt 1 egg, beaten 1 cup milk 2 tbsp melted butter Method: Preheat large pan and grease lightly with butter. Mix dry ingredients together and add the egg, milk and butter, beating well after each addition. Pour ¼ cup batter for each pancake onto the hot pan. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook for 1 to 1½ minutes or until golden brown. Serve immediately. To serve, top with fresh berries and Lotus Raw Organic Honey.

Serves: 4 Ingredients: 1 tbsp Global Organics Raw Coconut Oil 1 onion, peeled and finely chopped 1 garlic clove, crushed 25cm piece of ginger, peeled 750g sweet potato, peeled diced 1 tbsp lemongrass, chopped 600ml low sodium vegetable stock 600ml Global Organics Coconut Cream Lotus Fine Himalayan Salt, to season Lotus Pepitas, to serve Method: Heat oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes. Add the sweet potato and lemongrass and cook for further 5 minutes. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender. Cool the soup slightly, then place in a blender with half of the coconut cream and process until smooth. Return soup to your saucepan and add remaining coconut cream. Heat the soup to just before boiling point and add lime juice and salt and pepper to taste.