Whisk dry ingredients together and set aside.

In a stand mixer, blend honey, oil, and brown sugar together until combined.

Add vanilla and apple sauce, mix until incorporated.

Slowly add dry ingredients to the wet, mix on low speed. Add warm water, a little at a time, until the dough is moist and thick, but still capable of being “poured” into the muffin cups like a traditional muffin batter. You can add a touch more water if you like but it’s ok if you don’t use all the water.

Fold in coconut, walnuts, carrots, apples, and raisins until incorporated.

Bake in a 350 Celsius oven for about 25 minutes or until a toothpick inserted in the center springs back to the touch and comes out clean.

Pre-heat the grill to high temperature.

Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.

Meanwhile, crack 1 egg into a blender. Add the ham, spinach, a good pinch of black pepper and the milk. Then, blitz until smooth.

Take the tray from under the grill and divide the green egg mixture between the four pieces of toast, spreading it right out to the edges. Divide and dot over the cottage cheese, then put back under the grill for another 4 minutes, or until starting to brown at the edges.

Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top, cook to your liking. Divide up the Popeye bread and serve each portion with an egg and half of the grilled tomatoes. Finish with just a few drips of good oil, and a drizzle of chili sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk and enjoy it!

Heat oil in a cast-iron skillet over high heat. Add eggs and milk; scramble in skillet. Cook until barely set, then stir in the salt, pepper, chives, jalapeño, tomato, and salmon.

Spread 2 tbsp. of cream cheese on each tortilla. Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tucking in ends. Serve with salsa if you like.

Bring water, quinoa, salt, and diced apples to a boil in a medium saucepan. Turn heat to low and simmer, uncovered, until done and water is fully absorbed, about 15 minutes. Remove from heat.

Cover and let rest for 5 minutes.

Fluff quinoa with a fork. Spoon into bowls, top with a sprinkle of cinnamon and a few walnuts. Enjoy!

Mix the flaxseed oil, banana (or honey), lemon juice, freshly ground flaxseeds or nuts (excluding peanuts), fresh whole-wheat rice, millet, buckwheat, oats, 1 portion of seasonal fresh fruit.

Soak the buckwheat for 2-4 hours. This part isn’t optional as the buckwheat groats need to absorb some water so that they don’t go crazy hard after cooking and break your teeth! The soaking also makes them easier to digest, so it’s win win. After soaking the buckwheat wash them very thoroughly as they let off a mucilaginous substance which you want to remove completely.

Next, combine the well-drained buckwheat groats in a large mixing bowl with everything except for the pure maple syrup and dried fruit. Stir well to combine and then add the maple syrup, again stir well to ensure it is evenly mixed.

Spoon the granola mix onto two lined oven trays and fan bake at 100 Celsius for approximately 30-45 minutes. You are aiming for enough moisture to evaporate from the buckwheat groats, so that they just become crunchy and will be able to be stored in the cupboard. They will still be a little soft when they come out of the oven but you will know they are ready when they harden up on standing. If they are still a bit chewy, return the granola to the oven for a bit longer. Once out of the oven, add the dried super fruits to the granola and leave to cool on the trays.