Ingredients (serves 4):

• 350g (12oz) organic long grain brown rice
• 1 tablespoon organic olive oil
• 2 medium organic onions, chopped
• 2 bay leaves
• Pinch of sea salt
• 2 teaspoons turmeric
• 2 teaspoons garam masala
• 2 teaspoons lemon juice, squeezed from an organic or unwaxed lemon (not ready squeezed juice)
• 1 packet (approx. 285g (10oz)) of organic tofu, cubed

Wash the rice and drain well. Heat half the oil and sauté the onions for 3-4 minutes. Add the rice, bay leaves and sea salt, cover with boiling water and simmer until the rice is almost tender.

Add the remainder of the oil to another pan, add the turmeric and garam masala and cook for 3-4 minutes, then add the lemon juice. Stir in the tofu and leave to cook gently for 3-4 minutes.

About 5 minutes before the rice is ready add the tofu mixture and stir well. Continue simmering until the rice is tender and the water is absorbed. Before serving, remove the bay leaves.

For entertaining: try serving individual portions in hollowed halves of squash or melon.

Ingredients (serves 4):

• 3 cups of apple juice
• 3 cups organic wholewheat flour
• 1 cup chopped almonds or walnuts
• ¼ cup of vegetable oil preferably corn oil
• 1 tsp grated lemon rind
• 2 tsp lemon juice
• 4 cups organic raisins
• Pinch of sea salt
• 2 tsps vanilla extract
• 4 cups of chopped organic eating apples

Instructions:

Preheat the oven to 325 F/160 C. Combine the raisins and apple juice in a large saucepan and simmer with a little water over a medium heat for 30-40 minutes. Set aside to cool. Roast the flour in a dry frying pan on a medium heat, stirring constantly until it is slightly browner.

Combine the oil, lemon rind and juice, salt and vanilla with the raisins and apple juice. Sift the flour into this mixture and stir until smooth. Fold in the chopped nuts and apple.

Pour this batter into a greased 9-inch cake tin, cover with an oven proof plate and bake for 40 minutes. Remove the plate and bake for approximately 20 minutes or until the cake is set.