Ingredients: 3 Tbsp Plain Flour-use Buckwheat, Brown Rice, Spelt or other flour of your choice 2 Fish Fillets, such as Snapper,or other delicately textured white-fleshed fish 2 Tbsp Ghee, Butter or Olive Oil Lemon and caper sauce: 50g Butter Juice of 1 Lemon 1/4 Cup Capers 1 Handful of Basil Leaves, Roughly Chopped 1 Handful of Flat-Leaf Parsley, Roughly Chopped Method: Put the flour on a large plate. Sprinkle with a large pinch of sea salt and freshly ground black pepper and mix together. Dredge the fish fillets in the flour, so they are evenly coated, shaking off any excess flour. Melt the ghee in a large frying pan over medium heat. Cook the fish 3 minutes on each side, until golden and just cooked through. Place the fish on a warmed plate and cover with foil to keep warm and moist. Wipe out the pan with paper towel and return to the heat. To make the sauce, add the butter and cook over medium heat for about 5 minutes, or until it starts to turn a lovely dark golden colour and smells beautifully fragrant and nutty. Remove from the heat and add the lemon juice and capers, it's a good idea to stand back as the hot butter may splutter a little. Add the basil and parsley and then swirl the contents of the pan around. Season with sea salt and freshly ground black pepper. Return the fish to the pan and spoon the juices on top. Serve immediately. #NutitionAdvice #HealthyEating #Recipe

Ingredients: 1 Cup Hazelnuts 1 Cup Walnuts 2 Tbsp Cacao Powder 2 Tbsp Maple Syrup 1 Tsp Vanilla Bean Paste Filling: 1 1/2 Cups Cashews, soaked in water overnight 1/2 Cup Hazelnuts 1/2 Cup Extra Virgin Coconut Oil, gently melted ⅓ Cup Maple Syrup 1/4 Cup Cacao Powder 1 Cup Water Icing ⅓ Cup Coconut oil 3 Tbsp Maple Syrup 1/4 Cup Cacao Powder Garnish Cacao Nibs Method: To make base, place hazelnuts and walnuts in a food processor and pulse until crumbly. Add cacao, maple syrup, vanilla and process until well combined and the ingredients are sticking together. Press base mixture into a lined 20cm spring form cake tin and place into the freezer. To make filling, drain cashews. Process all ingredients in a food processor, except coconut oil, until smooth. Slowly pour in coconut oil while food processor is on and process until smooth and creamy. Pour cheesecake mixture over base and place back in the freezer for 1 to 2 hours. To make the icing, gently melt coconut oil in a pot on the stove top over low heat. Add maple syrup and cacao powder to the pot and whisk until all ingredients are combined. Take the cheesecake out of the freezer and pour chocolate icing over the top of the cake. Sprinkle with cacao nibs and place back in the freezer so that the icing can set. Store in the freezer in an airtight container. #NutitionAdvice #HealthyEating #Recipe

Ingredients: 1 Frozen Banana 2 Medjool Dates 1 Cup Coconut Milk 1 Tbsp Chia Seeds 1 Tsp Real Vanilla Essence or Paste Sprinkle of Himalayan Rock Salt Instructions: Blend all ingredients except salt and then sprinkle salt on top. Serve immediately. #NutitionAdvice #HealthyEating #Recipe