No-bake chocolate balls made with almonds, medjool dates, cacao and Sol Organics Mushroom Magic blend. Ready in 15 minutes, no oven needed.
A fluffy eight-egg frittata with cherry tomatoes, rocket and feta, cooked in ghee. Serve warm wedges with greens and lemon.
Crispy chickpea-flour battered cauliflower baked and tossed in a red Thai curry and turmeric ghee glaze. A snack or side that serves four.
A creamy red lentil curry with roasted sweet potato, coconut milk and warming spices, started in ghee. Serves four with rice and coconut yoghurt.
Baby potatoes boiled, smashed and roasted in herby garlic ghee until golden and crispy around the edges. A simple side dish for four.
A moist gluten-free carrot cake loaf made with ghee and coconut sugar, topped with a creamy cashew and coconut cream icing.
Rich hot chocolate with cacao, dark chocolate, cinnamon, ginger, Mushroom Magic powder and turmeric ghee, frothed until creamy and made with your favourite plant milk.
Pan-fried snapper or mackerel fillets cooked in ghee with a garlic, lemon and parsley butter. A quick dinner for two.
A rich mushroom soup made with porcini and mixed wild mushrooms, thyme, ghee and coconut cream. Serve with sourdough and fresh parsley.
A vibrant pink Sri Lankan-inspired beetroot curry with curry leaves, mustard seeds, coconut milk and a little ghee. Serves 2 to 4 with rice and roti.
A caffeine-free mushroom latte made with Sol Mushroom Powder and your choice of milk. A warming morning ritual ready in five minutes.
Creamy moong dhal finished with macadamia butter and spinach, topped with toasted macadamias and served with gluten-free roti.
A saag paneer-style curry of silverbeet or kale blended with coconut milk and ghee, topped with golden turmeric paneer. Serve with rice or naan.
No-bake caramel treats with an almond base, cashew butter and ghee caramel layer and a chocolate topping. Set in the fridge and finish with sea salt.