Sumac Roasted Aubergine & Quinoa Salad
Sumac is made from dried berries and has a citrusy tartness that works well to give this salad a zing and pairs well with the aubergine and butternut squash to give an authentic middle eastern flavour.
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Kale & Sweet Potato Egg Muffins
These vegetable filled muffins make a great grab and go breakfast or light lunch served with a green salad and mayo.
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Carrot & Pineapple Cake with Orange Cashew Cream
This moist tray bake cake uses blended pineapple for natural sweetness, is both gluten and dairy free.
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“The path to long-term sustainable change incorporates both healthy eating knowledge and a clear understanding of your mindset”
Jo Keyes is a qualified Natural Chef trained at the College of Naturopathic Medicine. She has a passion for sharing her knowledge of how to nourish the body and empower people to get into the kitchen.
