In a large bowl, combine the ground beef, fresh herbs and salt. Form into patties using the palms of your hands.

Heat some of the coconut oil in a pan on medium heat. Cook the patties for about 5-6 minutes per side until nicely browned on the outside and cooked throughout.

In a medium bowl, mash the bananas with a fork. You can leave a bit chunky.

Add remaining ingredients and mix together well.

Heat a pan on medium-low and add coconut oil (be generous to ensure the entire pan is coated)

Using a tablespoon or a small ice cream scoop, plop down the batter and press down with the back of a spoon. The batter should sizzle a little. If not, heat the plan a little longer.

Allow to cook for 2-3 minutes or until bottom has caramelized slightly and is easily removed with a spatula. Flip and repeat.

Preheat the oven at 400F/200C.

Combine all ingredients in a large mixing bowl and mix well with your hands until spices and butternut are thoroughly mixed through the meat.

Using a small cookie scoop, or your hands, roll mixture in 1 1/2 inch balls and place into mini muffin tins.

Bake for 20 minutes until golden brown on the edges and meat is no longer pink in the middle.

Clean and prep the spinach. Cut off the thick steam. Wash thoroughly. Put spinach in salad spinner to remove excess moisture.

Heat 2 tbsp of olive oil in a large skillet on medium-high heat. Add the garlic and sauté for about 1 minute, until garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple of spatulas to lift the spinach and turn it over in the pan so that you coat all of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

Remove from pan and drain excess liquid: After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess liquid from the pan. Add a little more olive oil and sprinkle with salt to taste. serve immediately.

Preheat oven to 450F (230C)

Microwave or steam the cauliflower florets until tender.

Food process (or use a blender) to process the cauliflower florets into a mash.

Mix the cauliflower mash with the arrowroot flour, garlic powder, avocado oil and salt. Taste the mixture and add in more garlic powder and salt to taste. Mix into a springy dough.

Use you hand to press the dough into a flat bread, place on some parchment paper, and bake in oven for 15 minutes.

Mash up the avocado. Make sure your avocado is ripe as it won't make very good guacamole otherwise.

Mix in the garlic, and onion powder

Squeeze in the fresh lime juice and finely chopped cilantro.

Mix everything together really well. Add salt to taste and serve.

Peel the peach and then dice it. (remember to avoid cutting the stone in the middle)

Wash and slice the strawberries.

Wash the blueberries.

Mix the olive oil, balsamic vinegar, basil and honey or maple syrup together.

Mix all ingredients together and serve.

Squeeze out excess water from the carrots and then mix all ingredients together in a bowl.

Make into small balls (4-6 balls) and refrigerate for 1 hour before serving.

First, heat the blueberries in a small frying pan and stir in the the maple syrup. As the blueberries soften, squish a couple of them with the back of a spoon to release their juices. Once you have a jammy purple syrup but with most of the blueberries whole, turn off the heat.

Open the chilled can of coconut cream and squeeze out any watery liquid that has trickled to the bottom. Discard this. Squeeze the thick coconut cream into a bowl and scoop out half into a piping bag fitted with a large star-shaped nozzle.

Pour half the blueberry syrup into the coconut cream in the bowl and blend until smooth. Divide this mixture equally between the serving glasses (use shot glasses)

Pipe the coconut cream in the piping bag over the glasses and finish by drizzling with the blueberries and any syrup left in the pan.

Eat right away or cover with cling film and keep in the fridge until ready to serve.