Sprouting the chestnuts:

Place them in a tray of dry grass and water them regularly. One week later, the sprouts are 8-10cm high and ready to eat. These sprouts have a fresh, crunchy, nutty taste and are absolutely delicious!

Ingredients:

• 1/2 tablespoon butter
• 1 tablespoon olive oil
• 1/8-1/4 teaspoon minced garlic
• 1/8-1/4 teaspoon minced ginger
• 2 cups Malabar chestnut sprouts, cut into 2cm lengths
• 1 teaspoon oyster sauce
• 3 tablespoons coconut milk
• A pinch of sugar
• 1 tablespoon crushed roasted peanuts, garnish

Method:
Heat a small pan with oil and butter over medium to high heat.
Add garlic and ginger, sauté for 1 minute, then stir in sprouts, oyster sauce, coconut milk, and sugar. Continue stirring for 3-4 minutes.
Serve garnished with roasted peanuts.

Ingredients:

• 1kg cassava root, peeled and cut into bite-size pieces
• Pinch of salt
• 3 tablespoons olive oil
• 6 cloves roasted garlic
• 2 tablespoons lemon juice
• 1 cup coriander leaves, chopped
• 1 red capsicum, chopped

Method:
In a large saucepan cover cassava with 5cm water, add salt. Bring to a boil, lower heat to a simmer, cover and let simmer until cassava is fork-tender but still intact. Drain cassava.
Heat oil in a large frypan over medium heat. Add cassava and stir occasionally for 5 minutes. Add garlic and lemon juice; toss to coat vegetables evenly. Cook for a further 2 minutes. Add coriander and capsicum, toss just to mix then transfer to a warm serving platter.

Ingredients:

• Bunch of Brazilian spinach leaves
• 1 cup basil leaves
• 3-4 large cloves of garlic
• ½ cup olive oil
• ¼ teaspoon Celtic sea salt
• 2 cups macadamia nuts
• Juice of half a lemon

Method:
Combine all ingredients in a food processor until smooth. If the mixture is a bit thick, you can add a small amount of water, a bit at a time, until it looks right. Serve with sliced yacon.

Ingredients:

• 6 young arrowroot tubers
• 2 garlic cloves
• oil

Method:

Peel and thinly slice the arrowroot tubers, steam lightly for about 5 minutes then drain and pat dry with paper towels. Heat a small amount of oil in a frypan, add crushed garlic and arrowroot, and cook until lightly browned. Drain on paper towels.