Image source: Tall Tree Ingredients Sourdough Pasta ‡ Coming Soon Tomato Rosemary Sauce ‡ White Truffle Oil & Pepper Whipped Cream Cheese ‡ Black Pepper, crushed, to taste ‡: available in Tall Tree Organic Subscription Method Serves 1 Bring water to the boil in a deep cooking pan and add some pink salt to it. Boil the pasta for just about 75 seconds and drain. Top with tomato rosemary sauce, truffle cream cheese and crushed black pepper. Serve and enjoy! Order your Tall Tree

Image source: Tall Tree Ingredients Fresh Green Peas, shelled (1 cup) ‡ Broccoli, florets (1 cup) ‡ Parsley, chopped (2 tbsp) ‡ Fresh Turmeric, finely chopped (1 tsp) ‡ Quinoa Flour (1/4 cup) Chickpeas Flour (1/4 cup) Lemon Juice (1 tsp) ‡ Coconut Oil ‡ Goat Cheese Chevre Classic, to taste ‡ ‡: available in Tall Tree Organic Subscription Method Serves 2 Pulse the peas and broccoli together for a rice like consistency. Mix the peas, broccoli, parsley, turmeric, quinoa and chi

Image source: Tall Tree Ingredients Papaya. diced (1 cup) ‡ Banana, diced (1 cup) ‡ Kiwi, diced (1 pc) ‡ Peanut Butter ‡ Mixed Seed and Quinoa Crackers ‡ Green Apple, sliced long ‡ Vegan Protein of Choice (optional) ‡: available in Tall Tree Organic Subscription Method Serves 1 Put the papaya, banana, kiwi in a bowl and freeze for 1-2 hours. Remove from the freezer and blend with the protein (optional) until it reaches the desired texture and consistency – don’t over blend –

Image source: Tall Tree Ingredients Tomato Rosemary Sauce ‡ Goat Milk Classic Chevre ‡ Multigrain Sourdough Bread ‡ Basil, for Garnish ‡ ‡: available in Tall Tree Organic Subscription Method Serves 2 Pre Heat the oven to 200C. Scoop the tomato rosemary sauce into shallow baking dishes and then top generously with the goat milk chevre. Bake for about 15 minutes till the cheese starts to melt. Remove from the oven and garnish with fresh chevre and basil. Plate and serve with th