Green Soup
Ingredients: 5 leaves of sukuma, 5 florets of broccoli (including stocks & leaves), 1 large handful of green string beans (French beans), 5 mushrooms finely chopped;
minced garlic and red onion; 1 cube chicken stock; fresh parsley (optional)
Step 1: Dissolve chicken stock in warm water. Allow to settle while continuing with the following steps.
Step 2: Roughly chop green vegetables. Finely chop mushrooms. Finely chop garlic and red onion (mince in blender with finer blades if possible)
Step 3: Place all ingredients in blender. Add chicken stock.
Step 4: Once blended, place mixture in a pan and stir at medium heat. Add chopped parsley just before you serve (optional). Serve warm.

Chicken & mushroom soup
Ingredients: 1 large chicken breast (sliced into strips), chicken marinade: 1⁄2 fresh squeezed orange juice, 1 teaspoon honey, 1 teaspoon mustard, 1 teaspoon light soya
sauce, 1⁄2 teaspoon cayenne pepper, 1 teaspoon garlic, 1 pinch of salt. Soup ingredients: 1⁄2 cube chicken stock, 5 sliced mushrooms, 3 sliced spring onions; 1 teaspoon
sesame seed oil.
Step 1: Combine chicken breast with chicken marinade. Marinate chicken breast for at least 30min.
Step 2: Dissolve chicken stock; leave to rest.
Step 3: Place chopped mushrooms and spring onions in a wok; stir fry with sesame seed oil until brown.
Step 4: Add marinated chicken to wok, stir fry together with mushrooms.
Step 5: Once brown, add chicken stock and reduce to medium heat. Remove from heat once the chicken is cooked. Serve warm.

Kale (sukuma wiki) & Coconut Soup
Ingredients: 8 leaves of kale (sukuma wiki), 1⁄2 cup coconut milk, pinch of Italian herbs; pinch of salt; ground black pepper, 2 teaspoons of garlic, 1 1⁄2 – 2 cups of water;
shredded coconut; 1 teaspoon olive oil (optional)
Step 1: Place all ingredients (expect shredded coconut) in a blender. Add water to the consistency you want.
Step 2: Once blended, add to a pan. Stir at medium heat until warm.
Step 3: Add shredded coconut and olive oil just before serving. Serve warm.

Lentil Soup
Ingredients: 1 1⁄2 cups cooked lentils, 1 red onion roughly chopped, 1 teaspoon curry powder, 1⁄2 teaspoon cumin powder, 1⁄2 teaspoon cayenne pepper, 1 teaspoon garlic;
1⁄2 teaspoon olive oil; 1 Tablespoon sour cream
Step 1: Place red onion, and spices in a pan together with olive oil on low heat. Stir slowly for 2-3min (not allowing onions to get brown, just soften)
Step 2: Stir in pre-cooked lentils.
Step 3: Once all lentils and spiced onions are fully mixed together, add sour cream to a soup consistency you like. Serve warm.

Houmous (Serves 6-8)
Ingredients: 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration), 4 tsp tahini (optional), 2 garlic cloves, crushed; 1 tsp crushed sea
salt, 6 tbsp extra virgin olive oil, 31⁄2 tbsp freshly squeezed lemon juice, Paprika (optional), Coriander or parsley leaves (optional)

Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved
liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole
chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour (optional)
Adapted from:

Banana stuffed French toast (Serves 8-16 with smaller slices)
Ingredients: 4 tablespoons butter, 1/4 cup light brown sugar, Pinch ground cinnamon, 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
4 ounces cream cheese, room temperature, 8 slices thick sliced bread, 4 large eggs, 1/2 cup heavy cream (optional), 1 tsp vanilla extract, 1 1/2 cups whole milk, 2
teaspoons ground cinnamon, Nonstick cooking spray
Preheat oven to 350 degrees F/175 degrees C
Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon
until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the
sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread
intact. Divide banana mixture equally among the bread pockets.
In a large bowl, add eggs, heavy cream, milk, cinnamon and vanilla extract whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the
bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain
Take a baking sheet and put the bread on the sheet, and transfer to the oven.
Bake the French toast until it is golden brown (on both sides) and filling is hot, about 20-25 minutes. Transfer the toast on a serving platter and serve
(Recipe courtesy of The Neelys adapted from