Apple Sauce


  • 1 cup apple cider or juice

  • 4 apples chopped and peeled

  • 1/4 cup raisins

  • 1/2 tsp cinnamon

  • pinch of cloves or allspice


  1. Combine all ingredients in a saucepan.

  2. Cook over medium-high heat, stirring occasionally until boiling.

  3. Reduce heat and simmer uncovered stirring regularly until thickened. This takes about 20 minutes.

  4. Eat on it’s own or use in baking. Makes 2.5 cups of applesauce.

Purslane Watermelon Salad



  • purslane, several large handfuls

  • baby greens, several large handfuls

  • watermelon


  • 3Tbsp extra virgin olive oil

  • 1Tbsp red wine vinegar

  • sea salt and black pepper to taste


  1. Add the purslane and baby greens to a large bowl.

  2. Remove any seeds from the watermelon and cut into 1 inch cubes. Add the bowl of greens. Chill while making the dressing. This salad is best served cold.

  3. In a separate bowl, whisk together extra virgin olive oil and red wine vinegar. Season with salt and black pepper to taste.

  4. Toss the salad with the dressing just prior to serving and enjoy!

Young Beet Greens Pizza


  • 1 bunch of beets with greens

  • pizza dough or flat bread

  • 200g feta cheese + extra to top

  • fresh ground black pepper


  1. Chop beet greens and beetroots.

  2. Cook beetroots in salted water until softened. Set aside the greens for later.

  3. Blend cooled beets with feta cheese.

  4. Roll out the pizza dough or simply place the flat bread onto a parchment-lined baking sheet.

  5. Top the pizzas with beet and feta paste and fresh beet greens.

  6. Bake at 425 degrees Fahrenheit for 10-12 minutes.

  7. Before serving, top with crumbled feta and freshly ground back pepper.


For a gluten free option try making this pizza on kale pizza crust!

Kale Chips


  • kale

  • 2 tsp olive oil

  • pinch of salt

  • pinch of garlic powder


1.      Preheat the oven to 300 degrees Fahrenheit.

2.     Wash and dry one bunch of kale, making sure the leaves are completely dry. If there’s any moisture left on the leaves you’ll end up with soggy kale chips.

3.      Rip the leaves off the stems and away from the chewy veins of the kale into chip sized pieces.

4.     Drizzle the olive oil over the kale. Sprinkle the sea salt and garlic powder over top and gently massage the mixture into the folds of the kale leaves using your hands.

5.      Arrange the kale pieces on a unlined baking sheet.

6.     Bake for 10 minutes. Rotate and the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes. Watch the pan closely for the last 7-8 minutes to prevent over browning.

7.       Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving so they can crisp up even more!

Cucumber Mint Sorbet


  • 4 medium cucumbers

  • 6 Tbsp fresh squeezed lemon juice

  • 1 cup granulated sugar


1.      Peel cucumbers and remove seeds. Cut into 2 inch pieces and process with lemon juice and sugar until mixture is smooth.

2.     Transfer to an airtight container and chill in the freezer until cold.

3.      Blend mixture again and re-freeze.