1) Mix the flour, baking powder and salt in one bowl.

2) Grate the zucchini. Place the grated zucchini in a clean tea towel, close up the sides so you have a pouch, and gently wring the excess liquid out of them.

3) Mix together the zucchini, onions and the beaten egg. Add the flour slowly, stirring it in. You want to get a thick consistency - not watery, not too dry or overpowered by flour. Almost like a wet muffin mixture or moist, cooked oatmeal.

4) Heat your frying pan. Add a small amount of oil (I like using sunflower oil for this).

5) Each patty should be less than a tablespoon (too thick and the inside stays mushy). Drop your patty mix into the pan (about 4 at a time). Fry on each side, approximately 3 minutes each or until golden brown.

1) With sharp veggie peeler, make long noodles by starting at the top of the zucchini and "peeling" ribbons down the length of the zucchini. Continue making ribbons as you turn the zucchini to get all the green part off first (use this, too!).

2) Keep making ribbons until the centre portion becomes too thin to peel.

3) Gently wrap the zucchini in a clean cloth and softly squeeze the excess water from them (careful not to tear the noodles)

4) Heat a medium sauce pan. Add oil and saute garlic and noodles for about 2 to 3 minutes.

5) Coat with your favorite pasta sauce or eat as is.

1) Slice zucchini in half. Dig out the innards and set aside. Now you have "boats" in which to fill them. You are only limited by your imagination.

2) Cook spinach and garlic.

3) Salt zucchinis, then fill up your zucchini boats with rice mixture.

4) Pour spaghetti sauce on rice (enough to cover).

5) Top with spinach.

6) Bake for 25 minutes or so at 375 degrees

Preparation:

Clean all vegetables
Peel and slice carrots into fat 4 inch sticks
Peel and slice parsnips into fat 4 inch sticks
Peel and halve koralabi bulbs
Cut celery stalks into 4 inch sections
Peel cooking onion
Tie parsley and green onion bunches together
Peel and halve ginger root
Halve the whole nutmeg

Optional:
Remove chicken skin

Cooking:
1) In a 6-8 litre cooking pot place chicken into 3.5 litres of water. Bring the water to a boil and immediately reduce the heat to a low simmer. Allow chicken to simmer for 10-15 minutes.

2) Skim the foam from the top of the pot being careful not to disturb the broth too much.

3) Add the spices and all the vegetables. Make sure to leave the green onion and parley bunch until last - placing them on top.

4) Temporarily raise the heat until the broth comes to a boil again - and once again immediately reduce heat to a low simmer.

5) Cover the pot and let simmer for 1-2 hours (or longer).

DO NOT PEAK. DO NOT STIR THE BROTH.

Finishing up:

6) Near the end of cooking taste the broth. Careful, its hot. Add salt as needed and allow to simmer for a few more minutes.

7) Carefully remove all the vegetables starting with the parsley and green onion bunch at the top. Be careful not to disturb the broth.

8) Very carefully remove the chicken from the broth. It will be very cooked and may break apart. This may result in splashing of hot broth from the pot! Try to keep the chicken or chicken pieces as whole as possible.

9) Skim off any excess fat from the top of the broth. Strain the broth through a strainer into containers of your choice (glass is ideal).

10) De-bone the chicken. Serve soup with pieces of the chicken, the cooked carrots and parsnips.

1) Add oil to a large pot (just enough to cover the bottom surface of the pan) and heat over medium-high temperature. Add your onions and stir. Let onions sweat for at least 5 minutes, stirring occasionally.

2) When the onions start to look translucent, add celery and carrots. Stir and continue to cook for another 10 minutes.

3) Add garlic. Season with salt. Stir and cook another 5 minutes.

4) Add water (the less amount of water you add, the stronger the soup base will be. Keep in mind this will result in less soup. Since this is a base, I suggest you fill the pot 3/4 of the way).

5) Add bay leaves and ginger. Bring the soup to a boil, then reduce the heat to minimum (just warm enough to simmer it) and cover with a lid. Let the soup simmer for at least 2 hours, stirring occasionally. Add apple cider vinegar.

6) Season to taste. Remove bay leaves.

Now, you can do one of two things:

a) strain soup and discard veggies

b) put veggies in a blender/food processor and blend with soup liquid to create a thicker soup base. Add back to broth.

1) Start by browning the beef in a little oil.

2) Add celery, carrot and onion for about 10 mins.

3) Add red pepper, cooked rice, and water.

4) Add spinach before serving so that it remains nice and green. Serve with a little olive oil.

1) Wash the spinach well. Strain it. Put it in a frying pan (you don't need oil or added water because the spinach usually has enough moisture on/in it to coat the pan).

2) Turn on the heat to med and cover for about 2 minutes. Remove the lid and stir. Continue to cook uncovered (it doesn't take long).

3) Just before the spinach is done, add fresh basil.

That's it.

1) You can pre-steam the asparagus first, and add it in at the very last minute.

2) Heat oil in a large skillet. Add ginger, garlic, salt, sesame seeds, and chicken. Saute until chicken is cooked.

3) Add asparagus. Cook for another minute.

1) Cut the tomatoes in half and remove the seeds. Cube the tomatoes. Place in a bowl.

2) Add garlic, onions and sea salt.

3) Tear handfuls of cilantro and add. How much? Well...that's up to you. I like lots of it. Try to make sure you have enough so that every spoonful of the tomato would have some in it.

4) Drizzle olive oil over top (enough to coat). Toss.

5) Let sit for at least a half hour (the longer you let this sit and marry flavours, the better it tastes).

1) Preheat the over to 400 F.

2) Cut the parsnips into thin fry shapes (approx. 2 inches long and 1/2 inch thick).

3) Spread them evenly on a baking sheet. Sprinkle some oil over them (just enough to coat). Toss them. Add thyme and salt. Toss again. Put into oven.

4) Roast for 5 minutes. Remove and flip them. Add garlic. Continue cooking for 5 more minutes. Check parsnips. Flip again. Continue cooking until parsnips are crispy brown (depending on your oven and how thin you cut the parsnips, this could be 5-10 more minutes).