You sure are getting your 5-plus a day in these beauties. Perfect for a slow evening watching the sun go down. Recipe and photography: Sarah Tanner Makes 4 Ingredients 4 burger buns sprouts gherkins, sliced Patties 1 cup cooked quinoa 1 red onion, chopped 1 cup beetroot, grated 1 cup quinoa flakes, or brown rice flour 1

These are delicious on the barbecue, and a nice, lighter alternative on a vege day. With a simple salad dressing for the greens, and the cooked quinoa, it’s a complete meal. Recipe and photography: Sarah Tanner Serves 4 Ingredients 1 block of organic tempeh, cut into cubes 1 cup vegetable

This is such a nice way to enjoy summer veges. Recipes and photography: Sarah Tanner Serves 4 Dippers halved radishes baby carrots or carrot sticks cooked asparagus spears crackers and/or bread, if desired Tofu feta 1 block firm organic tofu, diced 400ml extra virgin olive oil ¼ cup red wine vinegar 2 tsp Himalayan salt 1 tsp maple syrup 2 garlic

Warming, simple and delicious, this breakfast recipe tastes indulgent but is surprisingly healthy. Perfect for mum to enjoy on Mother’s Day morning! Serves 2 Ingredients ½ cup of white quinoa 1 cup of light coconut milk 1 Dole banana (finely chopped) 2 tbsp of organic shredded coconut 1 pack of Dole fruit and jelly

These sweet bite-sized treats are packed with yummy healthy ingredients like coconut, oats, dates and, of course, ripe Dole bananas. They’re also vegan! Enjoy with mum with a cup of tea on Mother’s Day. Serves 12 Ingredients For the base 1/2 cup raw almonds 2 cups gluten-free rolled oats 1/2 teaspoon