Toast oats and half the pumpkin and sunflower seeds in a small saucepan over low heat for 2 minutes.

Mash chickpeas and lemon juice in a bowl and season with salt and pepper.

Preheat oven to 120°C/fan 100°C/gas 1/ and line a 20cm square baking tin with baking paper.

Preheat oven to 180°C/fan 160°C/gas 4. Place sourdough onto a baking tray and bake for 8-10 minutes until golden and crunchy. Set aside.

Blend all ingredients on high until smooth and creamy.

Preheat oven to 150°C/fan 130°C/gas 2 and line a shallow baking dish with baking paper.

Combine protein powder, water and peanut butter in a small bowl.

Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes. Remove with a slotted spoon and place in a sink of...

To make fritters, place corn and egg into a small food processor and pulse until almost smooth, but with a few whole kernels. Transfer to a bowl.

Place oats, milk and water in a saucepan and bring to a gentle simmer.

Preheat a waffle iron, or alternatively this mix can also be made into pancakes.

To make pancakes, whisk together milk and egg in a large bowl. Add carrot, protein powder, flour, cinnamon and baking powder and mix until combined.

Whisk flour, baking powder, cottage cheese, egg and stock together until smooth.

Place flour, milk and egg in a small bowl and whisk to combine. Season with salt and pepper and set aside.

To make pancakes, place beetroot, milk, eggs, maple syrup and vanilla in a small food processor and blend until smooth.

To make the mayo, place all ingredients in a small food processor and blend until smooth. Set aside.

Blend milk, flour, protein powder, baking powder, egg, banana and honey until smooth.

Add tea bag to slightly cooled water and let stand for a few minutes to brew. Remove tea bag and place brewed tea in the freezer for 10 minutes to ...

Place cherries, raspberries, protein powder, oats, cocoa, milk and ice in a blender. Blend until smooth and creamy.

Combine all ingredients in a blender until smooth. Enjoy!

Preheat oven to 160°C/fan 140°C/gas 3 and grease 6 holes of a standard 12-hole muffin tin.

Place oats, protein powder, spices, milk, maple syrup and vanilla in a bowl and stir to combine. Cover with cling wrap and refrigerate for 15 minut...

Blend all ingredients, except one peach slice, in a blender on high until smooth and creamy.

Blend all ingredients in a blender on high until smooth. Serve dusted with extra mixed spice.

Whisk flaxseed meal, milk and cinnamon in a large bowl and set aside for 10 minutes to thicken.

Whisk eggs and coriander in a bowl, season with salt and pepper and set aside. Heat a small non-stick frypan over medium heat. Add red pepper and ...

Wrap tofu in paper towel and press under a weight (eg.tins of beans on a board) to remove water. Cut into small cubes.

Blend smoothie ingredients in a blender on high until smooth and transfer to a glass.

To make Chai Spice Blend, mix all ingredients in a small bowl and set aside. For the porridge, place oats, chia seeds and water in a medium saucep...

Add oats, water and salt to a saucepan. Bring to a boil, then reduce to a gentle simmer.

Blend yogurt, cottage cheese, honey and vanilla until smooth.

Cook peas and broad beans in a saucepan of salted boiling water for 2-3 minutes until just tender. Drain and spread on a plate to cool.

Blend milk, yogurt, protein, mango, banana and honey in a blender until smooth and creamy.

In a medium saucepan add stock, rice, ginger and half the spring onions and bring to the boil. Reduce to a simmer and cook for 30 minutes or until ...

Combine rhubarb, water, maple syrup, cinnamon and cardamom in a small saucepan. Simmer over medium heat for 5-7 minutes until rhubarb is tender. Di...

Preheat oven to 140°C/fan 120°C/gas 1 and line a baking tray with baking paper.