>>Kabocha and eggplant
Lightly stir fry kabocha squash and eggplant in coconut oil until soft and tender.
Stir-fry carrots and green peas in butter. Add Riken salt-free kombu powder and rice. Mix well until some grains are lightly browned.
Cook broccoli in boiling water for three minutes. Strain off the water.
>> BanaNut Truffle
In a blender or food processor, grind almonds, walnuts, cashews and chestnuts.
Mix in banana, avocado, flax meal, ground desiccated coconut (optional) and carob powder (optional).
Shape the dough into balls and bars. Roll on carob powder, dedicated coconut, powdered almonds/mixed nuts if desired.
Eat raw or bake in 160degC for 5mins (to hopefully lengthen its shelf life)
Store in the fridge for a week or eat all in one sitting. Yay!