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| Garnet yams and green beans |
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| Fresh asparagus..always cut the first inch off the root and plunge into cold fresh water like you would do with cut flowers, this prevents the heads drying out |
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| Asparagus Chowder cooking...make a base stock from the first 2 inches of the stems, boil for 30 mins then use this as the stock for the soup, cook the middle 2 inches with the potatoes, celery and sweetcorn, and 10 mins before serving add the tips, and coconut cream. |
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| Partially blended carrot and tomato soup |
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| The packed asparagus chowder |
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| Mixed vegetable Miso , packed |
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| Yams, zucchini, tomatoes, herbs, artichokes, bell peppers the base for the Vegetable Rice Gratin to be assembled tomorrow |
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| Base for the vegetable-mixed bean "meatloaf" |
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| Mix for the "meatloaf" cooked mixed beans, breadcrumbs, old fashioned oatmeal, carrots, celery, onions, garlic, mustard, sherry, ( No eggs) this is a Vegan dish..to be baked |
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| Tomato based Primavera for pasta |
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| Chickpea hommus with sunflower seeds |
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| The bean "meatloaf" before ( above) and after (below) baking |
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| Baked tahini-oatmeal, salted peanut-sea salt cookies |
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| Cocoa Nibs being added to the sourdough-banana-flax seed batter |
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| These are great potassium packed waffles and they release their full chocolate flavor, only when a nib is chewed |
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