February 2016

Serves: 1 Ingredients: 2 kale leaves, stalk removed 1 banana 1 tbsp Lotus Psyllium Husks 1 tsp Lotus Black Chia Seeds 1 orange, peeled ½ cup coconut water ½ cup ice Method: Combine all ingredients in a high speed blender and blend until smooth.

Serves: 1 Ingredients: 1 tsp Lotus Organic Baobab Powder 1 tsp Lotus Organic Cacao Powder 1 cup coconut cream 2 frozen bananas, peeled and sliced 1 tsp vanilla powder 1 cup Ice Method: Combine all ingredients in a blender and blend until smooth. Pour frappe mixture into a tall glass and sprinkle with baobab powder and serve.

Serves: 1 (4 small pancakes) Ingredients: 1 ripe banana 1 tsp Lotus Gluten Free Baking Powder 1 egg Pinch Lotus Fine Sea Salt 1/2 tsp vanilla extract 1 tbsp coconut oil 3 tbsp almond milk 2 tbsp Lotus Organic Choc Chips 1/2 cup Lotus Organic Unstabilised Rolled Oats 1/4 cup Lotus Organic Unbleached White Flour Maple Syrup to serve Method: Preheat pan to medium heat. Mash the banana with baking powder and add in eggs, salt, vanilla, coconut oil and milk, stir. Add oats, flour and choc chips until just combined. Scoop 4 spoonful’s of mixture onto the lightly greased pan to make 4 small pancakes. Cook for 2-4 minutes on each side or until golden brown. Top with maple syrup and serve immediately.

Serves: 4 Ingredients: ½ cup uncooked Lotus Organic White Quinoa 1 cup water + pinch of Lotus Fine Sea Salt 1 tbsp olive oil 2 small yellow onions, chopped 2-3 garlic cloves, minced 600g ground turkey 2 tsp Italian herbs 250ml tomato passata 60g baby spinach 4 capsicums, halved with seeds and membranes removed Fresh basil, chopped Lotus Savoury Yeast Flakes Method: Preheat oven to 180⁰C. Rinse the quinoa in a fine mesh strainer until the water runs clear. In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to boil, then cover and simmer for 15 minutes. Remove the lid and cook for 2-3 more minutes until any remaining water has evaporated. In a large sauté pan, heat the oil over medium to high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian seasoning, and cook until no

Serves: 2 Ingredients: 1 tsp Lotus Organic Matcha Powder 1 tsp Lotus Organic Brown Rice Syrup 1 cup frozen mango pieces 2 tbsp coconut yoghurt 2 frozen bananas, peeled and sliced 1 cup coconut water 1 cup of ice Method: Combine ingredients in a blender and blend until smooth. Serve immediately.

Serves: 6-8 Ingredients: 400g Coconut Milk ¼ cup Lotus Organic Rapadura Sugar ¼ cup Lotus White Chia Seeds 250g punnet strawberries 1 tbsp lime juice 1 tsp vanilla ¼ cup mint leaves ¼ cup Lotus Organic Coarse Choc Bits Method: Mix the coconut milk with the chia seeds, lime juice, sugar and vanilla. Spoon into glasses and fill ¼ full. Puree the strawberries and mint and pour this over the chia pudding. Chill for 4 hours or overnight to set. Serve with choc bits.

Serves: 6 Ingredients: 1 cup cranberry juice Handful of mixed berries, fresh or frozen 2 tbsp Lotus Organic Freeze Dried Acai Powder Method: Combine ingredients in a blender and blend until smooth. Fill icy pole moulds with mixture and top with fresh or frozen berries. Freeze and enjoy.

Serves: 10 Ingredients: 2 tbsp Lotus Organic Linseed Meal 1 cup Lotus Organic Millet Flour 1 cup Lotus Organic Quinoa Flour 1/4 cup Lotus Potato Flour 1 tsp Lotus Gluten Free Baking Powder 1 tsp ground cinnamon 1 tbsp ground ginger 1/4 tsp Lotus Fine Sea Salt 1 cup Lotus Organic Rapadura Sugar 1/2 cup Lotus Organic Blackstrap Molasses 1/3 cup coconut oil 6 tbsp warm water 1/4 tsp ground cloves 1 tsp baking soda 1 cup unsweetened apple sauce Method: Preheat oven to 180°C. Line a medium sized baking dish with parchment paper. In a small bowl, stir together the linseed and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes. Sift the dry ingredients (except the sugar) into a large mixing bowl. In another mixing bowl, combine the sugar, molasses, coconut oil, apple sauce, and linseed mixture; whisk until well blended. Add to the dry ingredients to the wet and