Boil the lentils in salted water (for 20-25 minutes) until they soften a bit but still hold their shape. Strain them and let them cool a bit.

Ingredients:   150gr. Natural Life coconut sugar 2 teaspoons of vanilla extract 300gr. Hazelnut butter 40gr. Cocoa ½  teaspoon baking powder 100 gr. Thinly chopped black couverture chocolate, divided in two parts 150gr. Chopped roasted hazelnuts 2 eggs   Recipe: Preheat the oven to 160. Line a baking tray with non-stick paper. In a bowl, 

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Ingredients: 1 kg of pumpkin, peeled, cut into small pieces 1 large dried onion, at 6 2 medium carrots, preferably organic, in medium pieces 2½ cup milk 3 tablespoons olive oil soup 2 teaspoons soup fresh ginger, grated, or 1 tsp. soup powder 1 teaspoon sweet curry powder 1 pinch of freshly ground nutmeg Salt, 

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Ingredients: 2 cups Natural Life black rice ½ tsp salt 1 Tbsp finely grated fresh ginger Pinch nutmeg 1 cup water 400g tin coconut milk 400g tin coconut cream, reserving ¼ tin for serving ¼ cup brown sugar ¼ tsp chilli flakes 2 bananas, sliced ¼ cup toasted coconut to serve 1 lime to squeeze 

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