Serves: 12 Ingredients: 1 tsp Lotus Chia Flour 1 1/2 cups Lotus Organic Rapadura Sugar 2 cups Lotus Organic Quinoa Flour 1 cup Lotus Organic White Teff Flour 2 tsp Lotus Gluten Free Baking Powder 1 tsp Lotus Bicarb Soda (Aluminium Free) 1/4 tsp Lotus Fine Sea Salt 1 cup coconut milk 125ml rice bran oil 1 tsp vanilla powder 1/2 cup water 1 cup fresh or frozen blueberries Method: Preheat oven to 180⁰C and line a 12 inch muffin tray. Whisk chia flour, water, oil and coconut milk and set aside. Sieve quinoa flour, teff flour, baking powder, bicarb soda, salt and vanilla into the wet mixture and mix through. Add blueberries and mix well. Spoon mixture evenly into muffin pan and bake for 12 minutes.

Serves: 2 Ingredients: 2 tbsp Lotus Organic Freeze Dried Rosehip Powder 2 cups 100% pure coconut water 2 oranges, freshly squeezed 1 banana, frozen Method: Combine all ingredients in a blender and process for 30 seconds or until smooth. Divide smoothie into 2 cups and serve chilled with ice.

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.