This recipe is so easy and delicious. It is based on a Maggie Beer recipe.

• 2 kg mixed organic chicken pieces
• 2 bunches organic rosemary, leaves removed and very finely chopped
• 8 pieces preserved lemon (one piece is approximately one quarter of a lemon)
• 100ml organic olive oil
• unrefined sea salt and freshly ground pepper
• 10 thin slices chemical-free pancetta
• extra rosemary for decoration

Preheat oven to 175C. Separate rind and pith of preserved lemon pieces, discard pith, wash rind thoroughly and cut into thin slices. Toss together chicken pieces, rosemary, preserved lemon, olive oil, lots of pepper and a very small amount of salt in a baking dish large enough to fit the chicken in a single layer. Marinate for about 1 hour. Roast chicken, skin side down for 25 minutes, then turn pieces over and put back in the oven for another 25 minutes, or until well browned. Rest in a warm place for 15 minutes. Lay pancetta slices over chicken in one layer, then return the baking dish to the oven for 5-10 minutes, or until pancetta is crisp. Transfer to a serving platter, making sure to pour over any pan juices, and decorate with sprigs of rosemary.

Serve with good organic sourdough bread and a salad of organic rocket, toasted walnuts, soft goat’s cheese and olives.

Serves 6.

• 2 organic eggs
• 1/3 cup maple syrup
• 1/2 cup coconut oil
• 1 cup peaches, peeled* and mashed
• 3/4 cup wholemeal spelt flour
• 1/2 cup white spelt flour
• 2 1/2 tsp aluminium-free baking powder
• 1/2 cup walnuts, chopped
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Preheat oven to 180C. Mix eggs, maple syrup and oil. Sift in dry ingredients. Stir in peaches and walnuts, and mix well. Pour mixture into an oiled loaf tin and bake for 50 minutes or until cooked through and browned. Cool in tin before turning out.

*To peel peaches: Run a knife down the groove of each peach

• 1/2 cup almond butter
• 1/2 cup brown rice syrup
• 1/2 cup tahini
• 1/2 cup fresh dates, seeded and chopped
• 1/2 cup dessicated coconut
• 4 tbsp carob powder
• 2 tbsp spirulina powder
• 1 tsp vanilla essense
• extra dessicated coconut for rolling

Blend all the ingredients in a food processor. Roll into walnut-sized balls with oiled hands and then roll in extra coconut. Refrigerate until set.

• 1 kg organic cherries, pitted
• 3 tsp ground cinnamon
• 1 tbsp + 1/2 cup brown sugar
• 1 tsp vanilla
• 3/4 cup almonds
• 80g organic butter, finely diced
• 1 1/3 cups organic spelt flour, sifted
• 1 1/2 tsp aluminium-free baking powder

Preheat oven to 200 degrees C. Combine cherries with 1 tsp cinnamon and 1 tbsp sugar. Place in the bottom of a baking dish.

Put the butter, flour, baking powder, cinnamon and 1/2 cup sugar in a food processor and pulse until it looks like breadcrumbs. Add almonds and process a little, so the almonds are still quite chunky.

Press crumble mixture over cherries quite firmly, then bake for 30 minutes, or until well browned.

Serve warm with organic vanilla ice cream or organic cream.

Serves 6.

• 185g organic dark chocolate, roughly chopped
• 185g organic butter, diced
• 1 1/2 cups finely grated palm sugar
• 3 organic eggs
• 1/2 tsp vanilla
• 1/2 cup almond meal
• 1 cup organic plain spelt flour, sifted
• 2/3 cup organic wholemeal spelt flour, sifted
• 2 tsp aluminium-free baking powder
• 1 cup pitted and halved organic cherries

Preheat oven to 180 degrees C. Butter a 20cm cake tin, and line the base with grease proof paper. Gently heat chocolate and butter, stir until melted, and then cool slightly. In a large bowl beat palm sugar, eggs and vanilla until well mixed. Fold in almond meal, flours, baking powder, cherries, and chocolate mixture. Pour cake mixture into tin and bake for 40 minutes, or until cooked through. Cool and serve with thick organic cream.

Serves 10.

• 1 large mango, peeled and chopped
• 1 large banana, peeled and chopped
• leaves from 2 sprigs of mint
• ½ cup organic rice milk (or substitute with your favourite milk)
• 2 tsp spirulina powder
• 2 tsp ground flaxseeds (or flaxseed oil)
• 2 heaped tbsp goat’s or sheep’s milk yoghurt
• 6 ice cubes

Blend all the ingredients together for a healthy start to the day. Drink immediately. Any leftovers can be frozen in small iceblock moulds as a wholesome snack for children.

Serves 2.

OTHER IDEAS:

• Toss a handful of arame or wakame in salads, soups, stir-fries, cooked vegetables, grains or noodles.
• Add a small piece of sliced kombu when cooking brown rice or other grains, or when making stocks, stews and soups.
• Wrap leftover rice and vegetables in nori sheets to make sushi.
• Start with the mild tasting seaweeds, such as arame, and build up to the stronger flavours of kombu and hijiki.

NUT DELIGHT

• 1/3 cup arame
• ½ cup almonds, roughly chopped
• ¼ cup pepitas
• ¼ cup sunflower seeds
• ¼ cup sesame seeds
• ¼ cup linseeds
• 1 cup brown rice syrup
• ½ cup almond butter
• ¼ cup tahini
• ¼ cup dried apricots, chopped
• 2 cups puffed brown rice
• 1 cup puffed amaranth (or any puffed cereal)
• 1 cup sugar-free spelt flakes (or corn flakes)

Preheat oven to 150 degrees C. Rinse arame, cover with water and soak for 5 minutes, drain, then chop. Dry roast the almonds, pepitas, sunflower seeds, sesame seeds and linseeds in a non stick frypan until golden and fragrant. Put the brown rice syrup, almond butter and tahini in a large saucepan over a low heat and stir until combined. Remove the pan from the heat, stir in arame, apricots, roasted nuts and seeds, the puffed cereals and spelt flakes. Mix well and pour into a lightly oiled baking dish. Bake for 20 minutes, then cool and cut into small squares.

OTHER IDEAS:

• Toss a handful of arame or wakame in salads, soups, stir-fries, cooked vegetables, grains or noodles.
• Add a small piece of sliced kombu when cooking brown rice or other grains, or when making stocks, stews and soups.
• Wrap leftover rice and vegetables in nori sheets to make sushi.
• Start with the mild tasting seaweeds, such as arame, and build up to the stronger flavours of kombu and hijiki.

• ¼ cup arame
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, finely chopped
• 1 cup pumpkin diced into 1cm pieces
• 1 carrot, chopped
• 5 cups vegetable stock
• 1 cup red lentils, rinsed well
• 3 tbsp rosemary, finely chopped
• 3 tbsp basil, finely chopped
• 3 tbsp flat leaf parsley, finely chopped
• ¼ cup tamari
• ¼ cup mirin

Rinse arame, soak in just enough water to cover, then drain saving soaking liquid.

Heat olive oil in a large pan, add onion and cook gently until very soft. Stir in garlic, pumpkin, carrots, stock, lentils, and season with salt and pepper. Bring to the boil, then lower the heat and simmer for 20 minutes.
Add herbs, tamari, arame, soaking water, and mirin. Cook for a further 10 minutes.

Serves 4.

OTHER IDEAS:

• Toss a handful of arame or wakame in salads, soups, stir-fries, cooked vegetables, grains or noodles.
• Add a small piece of sliced kombu when cooking brown rice or other grains, or when making stocks, stews and soups.
• Wrap leftover rice and vegetables in nori sheets to make sushi.
• Start with the mild tasting seaweeds, such as arame, and build up to the stronger flavours of kombu and hijiki.

• 8 dried shiitake mushrooms
• 10cm piece wakame
• 300g organic soba noodles
• 2 large salmon or ocean trout fillets (approx 200g each)
• ¼ cup sesame seeds
• 2 tsp sesame oil
• 6 cups vegetable or fish stock
• 1 tbsp finely chopped ginger
• 1 handful snowpeas, trimmed and halved diagonally
• ½ bunch bok choy, sliced
• ¼ cup tamari
• 2 tbsp mirin
• 4 shallots, finely sliced diagonally
• 1 sheet nori, cut with scissors into matchsticks

Soak the mushrooms in boiling water for about 20 minutes. Rinse wakame, soak for 5 minutes in just enough water to cover, drain, saving soaking water, and cut into small pieces.

Put noodles in a pot of boiling water, stir, and as soon as they come back to the boil add 1 cup of cold water. Repeat this process twice more, then simmer noodles until tender. Drain and rinse well with cold water. Set noodles aside.

Press the salmon into the sesame seeds until it is covered all over. Heat the sesame oil in a frypan and cook salmon for 4 minutes each side. Set salmon aside.

Bring stock to a simmer, add wakame, it’s soaking water, and mushrooms, and simmer for 5 minutes. Add ginger, snow peas, bok choy, tamari and mirin, and cook for 2 minutes.

Slice salmon fillets across into 2cm pieces. Rinse the noodles under hot water, then divide them between 4 bowls, add stock mixture, then salmon, and sprinkle over shallots and nori. Serve immediately.
Serves 4.

This recipe can be varied by substituting the salmon for tofu, eggs, or chicken thighs, or by replacing the soba noodles with somen or udon noodles.

OTHER IDEAS:

• Toss a handful of arame or wakame in salads, soups, stir-fries, cooked vegetables, grains or noodles.
• Add a small piece of sliced kombu when cooking brown rice or other grains, or when making stocks, stews and soups.
• Wrap leftover rice and vegetables in nori sheets to make sushi.
• Start with the mild tasting seaweeds, such as arame, and build up to the stronger flavours of kombu and hijiki.

• 1 tbsp butter, or olive oil
• 1 small onion, finely chopped
• 2 tbsp plain flour, wheat or spelt
• 2 cups hot milk, full cream, skim or soy
• ½ tsp each grated nutmeg and ground ginger
• 500g Jerusalem artichokes, scrubbed and cut into very thin slices
• 500g sweet potato, peeled and cut into ½ cm slices
• ½ cup good melting cheese, such as cheddar
• 1/3 cup fresh sourdough breadcrumbs, wheat or spelt
• 2 tbsp flat leaf parsley, finely chopped

Preheat oven to 170C. Melt butter in a large saucepan over a medium heat. Add onion, cook until soft, then stir in flour. Slowly pour in milk and whisk until mixture thickens and is smooth, about 5 minutes. Season with nutmeg, ginger, salt and pepper.

Layer Jerusalem artichokes and sweet potatoes into an oiled medium casserole dish, seasoning each layer with salt and pepper. Pour over white sauce, cover tightly with foil, and bake for 1 hour, or until vegetables are tender.

Increase oven to 250C. Mix cheese, breadcrumbs and parsley. Remove foil, sprinkle over cheese mixture, and return to oven until top is nicely browned, about 5-10 minutes.

OTHER IDEAS:

• Mash Jerusalem artichokes together with sweet potato or potato.
• Roast Jerusalem artichokes with garlic, olive oil and herbs.