From Scratch Food Blogs

Oil- 1/2cup, Eggs-2, Sugar- 3/4cup, Orange -1(cut in quarters with peel and seeds removed),

Potatoes- 3medium size( boiled whole), Pepperoni/beef strips- 100gms, Onion- 1 medium, Green

Dry red chillies- 10(deseed few to tone down the heat if you wish), Fresh red chillies- 6(

Yam (white yam), Salt to taste, Vegetable oil

All purpose flour-1 cup, Wheat flour- 1 3/4 cup, Green garlic leaves- 2 cups(chopped), Onion-

For the Eggplant-yoghurt dip, Eggplant-4(soft), Garlic cloves-3-4, Olive oil-3-4 tbsp, Yoghurt-3/4cup,

Chicken- 1(cut to 6 pieces or as desired) Slit chicken surface slightly., Grind to a paste:,

For the smoothie:, Yogurt- 3/4 cup, Banana- 1, Date-2(pitted), Blueberries- 6-7, Dried cranberries-

1 Cup of corn flour, Water (60 cl)

2 c rolled oats, 1/2 c desiccated coconut, 30 g pecans or nuts of choice, chopped, 1/2 - 1

1 Tbsp dijon mustard, 2 tsp balsamic vinegar, 1 tsp chopped fresh rosemary, 2 cloves garlic,

3 Tbsp chia seeds, 1 c coconut milk, 1/4 c fresh or frozen raspberries, 1 Tbsp melted dark

2 Tbsp olive oil, 2 cloves of garlic, minced, 1 Tbsp fresh rosemary leaves, 2 400 g cans of

3 Tbsp coconut flour, 3 Tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp cinnamon, 2 scoops

4 sweet potatoes (small if serving as a side and medium if served as a main meal), 2 tsp olive