Ingredients:

• 1 medium fresh pineapple
• 500g fresh yacon, 1-2 tubers
• ¼ cup lime juice
• ¼ cup sweet red pepper, chopped

Method:
Peel and slice the pineapple, remove the core and slice into 1cm thick wedges. Peel yacon and shred, using the largest shredding side. Immediately add lime juice to shredded yacon to prevent discoloration and then toss with pineapple and peppers.
A few shredded leaves of fresh spearmint added make a nice variation.

Ingredients:

• 2 cups cassava, peeled and chopped into smaller pieces
• 1 cup desiccated coconut
• ½ cup coconut palm sugar (or sugar of choice)
• 2 teaspoons cinnamon*
• 2 teaspoons nutmeg*
• 2 teaspoons cardamom seeds*
• 3 cm piece fresh ginger*, grated finely
• 1 teaspoon vanilla extract
• 3 tablespoons melted coconut oil
• 1 cup coconut milk

Method:
Preheat oven to 180 degrees.
Place all ingredients except the coconut milk into a food processor and blend until the mixture is smooth. Add milk gradually to make a thick batter.
Pour batter into a baking-paper-lined cake pan and place in oven until cake is set and the top is browned, approx. 1¼ hours. Allow to cool before serving.

*Adjust spices to taste.
Double this quantity to fit a lamington tray.

Grate sweet potato, yam, arrowroot, choko, cassava and onions into a large bowl.  Sift chickpea flour into bowl then gradually add water.  Add more chickpea flour and/or water until you have the consistency of thick cream.

Add Turmeric & Galangal Paste (recipe follows) plus curry powder to taste (optional) and Celtic sea salt to the vegetable batter. Mix together thoroughly and leave to sit for fifteen minutes.

Lightly oil heated frypan; drop spoonful of batter to required size (I find a ¼ cup measure makes a good size pikelet), cook two minutes one side then turn and cook other side.  Serve hot or cold with mango chutney.

Turmeric & Galangal Paste
Ingredients:

• Turmeric roots
• Galangal roots – must be fresh (ratio is one quarter galangal to three quarters turmeric)
• 2-3 cloves garlic
• 2 small red chillies or to taste
• 3cm piece of fresh ginger
• ¼ teaspoon Celtic sea salt
• Extra Virgin Olive Oil

Method:
Process all ingredients finely in a food processor until it is paste-like.  Heat oil in a pan and gently cook the paste until all excess moisture has been removed.  If paste appears too dry, stir through extra oil until required consistency.  Spoon paste into sterilised jars and store in the fridge.
Paste can be used as a base in any recipe calling for a curry flavour – just add other spices to suit.

Ingredients:

• Arrowroot tubers – approx 250g
• Cassava – approx 250g
• 1 large onion – sliced
• 270ml can coconut cream
• 1 tablespoon lime juice
• 1 heaped teaspoon curry powder
• 1 teaspoon fresh ginger – minced
• 2-3 cloves garlic – minced
• chillies to taste – optional
• 2 tablespoons desiccated coconut
• 1 green apple – peeled and grated
• Extra Virgin Olive Oil

Method:
Cut arrowroot and cassava into cubes then cook*
Heat oil in saucepan, add onion, garlic, curry powder, chillies (if using) and ginger, cook until onion is translucent then add arrowroot and cassava. Add lime juice, coconut cream, coconut and apple. Stir and cook on medium heat approx 10 minutes. Add a little water if needed, however, this is a fairly dry curry.
*arrowroot and cassava can be pre-boiled or baked, (if boiling, add lemon juice to the water to prevent discolouration); they can also be cooked directly in the curry, however, cooking time will be longer.

Ingredients:

• Sweet Potato, Yam and/or Squash – washed, peeled and chopped
• 1 tablespoon coconut oil
• Coriander
• Celtic sea salt
• 1 teaspoon honey
• Lemon or lime juice

Method:
Wash, peel and chop sweet potato, yam and/or squash into small pieces. Steam or boil the pieces until tender. Transfer to serving dish and toss with a tablespoon of coconut oil. Top with fresh cut coriander and Celtic sea salt. Drizzle over a teaspoon of honey and a squeeze of lemon or lime juice.