• 

  raw cashews

  190 g
• 

  hot water to soak

Muffins

• 

  coconut oil plus extra to grease

  35 g
• 

  chia seeds

  25 g
• 

  pumpkin flesh cut into pieces (1 cm)

  125 g
• 

  sun-dried tomatoes

  4
• 

  water

  60 g
• 

  fresh English spinach

  200 g
• 

  fresh long red chilli cut into pieces

  ¾
• 

  zucchini grated

  120 g
• 

  spring onion/green onion trimmed, cut into pieces

  ½
• 

  fresh flat-leaf parsley leaves only

  2 sprigs
• 

  egg

  1
• 

  polenta

  110 g
• 

  almond meal

  80 g
• 

  tapioca starch

  15 g
• 

  gluten free baking powder

  ⅛ tsp
• 

  sea salt

  ¼ tsp
• 

  rice milk

  180 g

Poached eggs

• 

  eggs

  8
• 

  water

  1700 g
• 

  white vinegar

  50 g

Cashew hollandaise

• 

  lemon zested, no white pith and juiced

  ½
• 

  rice milk

  200 g
• 

  ground turmeric

  ¾ tbsp
• 

  Dijon mustard

  1 tsp
• 

  white wine vinegar

  1 tsp
• 

  coconut oil

  20 g
• 

  ground smoked paprika to serve