Ingredients [if !supportLists] Sweet Corn of the Cob (3 cups) ‡ Coconut Oil (1 tbsp) ‡ Garlic, chopped (3 cloves) ‡ Mangoes, sliced (2 pcs) ‡ Onion, chopped (1 pc) ‡ Red Bell Pepper, chopped (1 pc) ‡ Cherry Tomatoes, halved (1 cup) ‡ Lemon, juiced (1/2 cup) ‡ Cilantro, chopped (3 tbsp) ‡ Chilies, chopped (2 tsp) ‡ Guacamole (4 tbsp) ‡ Salad Mix with Microgreens (2 cups) ‡ Black Beans, boiled (1 cup) Salt, to taste Black Pepper, to taste ‡: available in Tall Tree Organic Subsc

Ingredients [if !supportLists] Butternut Squash, peeled, seeded & cubed (1 pc) ‡ Grass Fed Butter (2 tbsp) ‡ Kale, leaves loosely shredded (2 cups) ‡ Fresh Rosemary (1 tsp) ‡ Apple Cider Vinegar (1-2 tbsp) ‡ Cayenne Pepper (1/4 tsp) Olive Oil (1 tbsp) Sea Salt, to taste Black Pepper, to taste ‡: available in Tall Tree Organic Subscription Method Serves 2 Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and c

Ingredients [if !supportLists] Grass Fed Butter (2 tbsp) ‡ Celeriac, peeled and coarsely grated (2 pcs) ‡ Potatoes, peeled and thinly sliced (4-5 pcs) ‡ Onion, sliced (1 pc) ‡ Rosemary, fresh (1 tsp) ‡ Olive Oil (2 tsp) A2 Milk (1 cup) ‡ All-Purpose Seasoning, to taste ‡: available in Tall Tree Organic Subscription Method Serves 2 Preheat oven to 220°C. Heat 1 tbsp butter and olive oil in a frying pan and cook onion over low heat for 5 mins, until softened. Arrange 1/2 of the

Ingredients [if !supportLists] Lychees, peeled (2 cups) ‡ Coconut Milk, (1 cup) ‡ Rose Water (1 tsp) Raw Honey (2 tsp) ‡ Ginger, grated, for garnish ‡ Edible Flowers, for garnish ‡ ‡: available in Tall Tree Organic Subscription Method Serves 2 Put peeled lychees in a zip-lock bag and freeze for 4-5 hours. In a blender pulse the frozen lychees, adding coconut milk in between pulses till desired consistency is reached and then add a little ginger and the rose water and pulse on