Serves: 4 Ingredients: 3 medium heads broccoli ½ cup Lotus Organic Pepitas ¼ cup goji berries ¼ cup cranberries 1 red onion, sliced Sauce ingredients: 2 cups cashews (soaked for at least 2 hours) ½ cup Lotus Savory Yeast Flakes 2 tbsp White Miso paste 1 tbsp Lotus Apple Cider Vinegar 1 tbsp lemon juice 2 shallots 1 tsp garlic powder ½ tsp Lotus fine sea salt 1 tsp Dijon mustard 2 tbsp olive oil ½ cup almond milk   Method Remove florets from broccoli stalks. Discard remaining stalk. Place broccoli florets and red onion in a heatproof bowl then pour boiling hot water for 5 minutes Combine all sauce ingredients in a food processor Remove broccoli from the water then place with remaining ingredients in a larger bowl Combine it with the cheesy sauce, mix thoroughly and then place it in the fridge for 2 hours before serving

Ingredients: 2 cups Organic Coconut Cream 1/4 cup Lotus Organic Black Chia Seeds 1 tsp vanilla bean paste 2 tbsp maple syrup 2 cups frozen blueberries Seasonal fruits Method: In a small pan, conbine the coconut cream, chia, vanilla and maple syrup. Stirring with a spoon or whisk over medium heat and bring to a simmer. Take off the heat and leave to cool slightly. Divide half the mixture between 4 small glasses then sprinkle over half the berries. Pour over the rest of the mixture and sprinkle over the rest of the berries and seasonal fruits. Refrigerate until set.

  Ingredients: 2              Organic eggs 1 cup     Lotus Organic Quick Oats 1 cup     Ambrosia Organic Peanut Butter ½ cup    Lotus Organic Rapadura Sugar ¾ cup    Lotus Organic Choc Bits Coarse 1 tsp      Lotus Baking Powder   Method: Preheat oven to 170oC. Whisk egg lightly then combine the rest of the ingredients. Roll dough into balls and place on a prepared tray 1 cm apart and press down slightly. Bake for 10 minutes then cool for 5 mins before transferring on a wire rack.

Base 1 cup dates 1/2 cup Lotus Organic Traditional Rolled Oats 1/2 cup Lotus Organic Shredded Coconut 1 tsp coconut oil Filling and topping ¾ cup raw macadamias (soaked in water overnight) 1 tbs lemon juice 2 tbs coconut oil, melted 1/4 cup coconut cream 1/2 cup maple syrup 1/3 Lotus Organic Coconut Chips   Base Blend dates, oats & coconut until it forms a sticky crumble. Set a small handful aside for topping. Grease your dish with coconut oil, and using a spatula or your hands, press firmly and evenly across the base. Place it in the freezer to set. To make the filling, drain the nuts well and add them to a food processor with the lemon juice, coconut cream, melted coconut oil, golden syrup and vanilla. Blend until completely smooth. Pour the filling over the base and place into the freezer to set for at least 1 hour. Meanwhile, toast the coconut in a saucepan over

Ingredients: 1 cup Lotus Organic Besan Flour 1 tbs Lotus Organic Golden Linseed ½ cup Lotus Savoury Yeast Flakes 1/2 tsp Lotus Sea Salt 1 tsp Lotus Bi-Carb Soda Pinch each pepper, nutmeg, turmeric Pinch black salt (optional, makes it taste like egg) 1 cup Hot water 1 can Global Organics Coconut Cream Lotus Organic Tapioca Flour and Coconut Oil to grease and flour the tin Fillings: Choose one, you'll need about 1 cup in total: Sliced sautéed mushrooms and capsicum seasoned with smoked paprika Diced beetroot, Moroccan spice & nut mix and lemon zest Chopped greens, oiled and sliced zucchini to top   Method: Grease a fluted tart tin with coconut oil or vegan butter and dust with tapioca flour. Mix dry ingredients, then add coconut cream and hot water while whisking. Pour into tart tin and top with fillings. Bake at 180°C for 20 minutes or until just set. Serve hot, cold or warm. Enjoy with a light side salad.  

Ingredients: Peanut butter base 2 cups Lotus Organic Traditional Rolled Creamy Style Oats 3/4 cup Lotus Organic Shredded Coconut 1/2 cup Ambrosia Peanut Butter 1/2 cup dates, pitted 1/4 cup Lotus Organic Brown Rice Syrup 2 tsp cinnamon Chia 'jelly' jam 2 cups fresh blueberries or raspberries 2 tbsp Lotus Black Chia Seeds 2 tbsp Lotus Organic Brown Rice Syrup Peanut butter coating 1/4 cup Ambrosia Peanut Butter 2 tbsp coconut oil, melted Method: Base Place oats, coconut, and cinnamon in a blender or food processor and process until they turn into small pieces. Add the peanut butter, dates, and brown rice syrup and process until a sticky ball of dough forms. Press into a loaf pan lined with parchment paper and smooth evenly. Place in freezer to set. Chia 'jelly' jam Blend all ingredients together in a blender until well combined. Transfer jam to a bowl and place in the fridge for 5-10 minutes to thicken. Remove base from the freezer and spread jam