This is another easily prepared tasty treat that I hesitate to claim will pass as a recipe. It doesn't get easier than this, especially taking into account all its nutritional and delectable rewards. We are providing a base recipe that should be tuned to one's taste preferences: sweet or tangy, crunchy or smooth?

This baked aubergine recipe is easy, quick and satisfying, rocking a certain Asian-inspired vibe. We use a lot of tamari (gluten free soy sauce) and maple syrup in our kitchen, and with the recent and welcome inclusion of aubergine in our veg bag, it is no surprise that this is a recipe that has been used fairly frequently. The addition of sesame oil intensifies the Asian flavour of the dish and baking it in the oven makes it practically hands free in terms of execution.

Chocolate, like many denatured foods out there, has developed into an unhealthy treat, despite many studies promoting its health benefits. I like to consider it a superfood – now, while I consider most of the plant kingdom products to have superpowers, those I hold out as superfoods are those that are an excellent supplement to a healthy diet and, as in the case of raw cacao, also tap into our pleasure sensors. 

Baba Ganoush is a favourite in our household, and by household I mean Baby Green, as it is an undisputed truth that if he likes a dish, it stays on the menu. We are delighted that Baby Green likes Baba Ghannoush, as the recipe contains a fair amount of healthy fats and calcium contributed by the tahini, both of which are particularly important for a growing child.

We've called these pudding pots as Baby Green is very particular about the words that he is learning and we didn't want to confuse, or, more importantly, disappoint him, with this new breakfast alternative by calling it 'cold porridge', even if that would be an apt description. So, cold porridge it may be, but not yesterday's congealed leftover porridge served up fresh and cold from the fridge (shudder) . We served it up to Baby Green for breakfast, thinking he might just enjoy it. Alas, he remains sceptical and has not wholeheartedly embraced this recipe (mild understatement). I must admit, I shared his scepticism initially. I, however, was won over by the proof in the eating of the pudding. 

We are very fond of our sprouts and they seem to make it into a variety of dishes that we enjoy. One of the more pleasing aspects of home-grown sprouts is that growing them is really easy, indeed, practically foolproof, something that is a very important feature in this household. Very little care is needed and the time it takes for a seed to turn into an edible sprout can be anywhere from a day to a week depending on the seed and how much sprouting is intended and desired. Some seeds like buckwheat and sunflower we sprout for 24 hours, while legumes such as mung beans and our kitchen staple, broccoli seeds, take about three days.

This pizza rivals any of its tomato based cousins. Roasted fennel and onion together with oil marinated artichoke offer a sweet and slightly sour combination that compliments the crumbly texture of the cheese. The cheese is fairly neutral and offsets the vegetables with their stronger flavours.