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Serves: 10 ribs

Ingredients:

10 pork ribs

Marinade

1 tbsp Ambrosia Organic Raw Honey

1 tbsp soy sauce

1 tbsp BBQ Sauce

1 tbsp garlic, crushed

1 tbsp chili

Generous pinch of salt and pepper

Method:

Combine all marinade ingredients in a bowl and stir until well combined. Add ribs to bowl and leave to marinade in the fridge overnight. To cook ribs, place on grill at medium heat until cooked through, approximately 15 minutes.

Serves: 4

Ingredients:

500g rump steak, thinly sliced

1 tbsp peanut oil

1 onion, sliced

1 garlic clove, crushed

1 small red chilli thinly sliced, optional

1 tsp lemon rind grated

3 tsp curry powder or to taste

1 tbsp soy sauce

2 tbsp Ambrosia Organic Peanut Butter

250g coconut milk

Method:

In a saucepan, add oils, onion, chilli, garlic, lemon rind and curry powder. Cook on medium heat for 1 minute. Add meat and cook until browned. Add soy sauce, coconut milk and peanut butter and stir until smooth. Reduce heat and simmer for 5 minutes. Serve with steamed rice.

Serves: 6

Ingredients:

• 1 1/2 cups organic rolled oats
• 1/2 cup desiccated coconut
• 1/2 cup flaked or chopped almonds
• 3 tbsp olive oil or melted butter
• 3 tbsp Ambrosia Organic Honey
• 1 tsp vanilla extract
• 1/4 tsp bicarb soda
• 1 tbsp water

Method:

Preheat oven to 150⁰C. Combine oats, coconut and almonds in a food processor. Add oil, honey, baking soda and vanilla and mix for about 15-30 seconds or until just combined. Add the water and process again. Form into small cookies and place on a baking sheet lined with baking paper. Flatten down cookies with a spoon. Bake for 20-30 minutes or until golden brown. Store in an airtight container for up to 5 days.

Serves: 10

Ingredients:

Crust

• 1/4 cup Ambrosia Organic Raw Honey
• 1/2 cup coconut oil, softened
• Pinch salt
• 1 cup coconut flour, sifted

Lemon Filling

• 3 eggs
• 1/2 cup Ambrosia Organic Raw Honey
• 2 tsp lemon zest
• 2 tsp coconut flour, sifted
• 1/2 cup fresh lemon juice

Method:

Preheat oven to 180⁰C. Line pan with coconut oil and set aside. To create the crust, using an electric mixer, beat together honey, coconut oil and pinch of salt in a bowl until creamy and well combined. Stir in coconut flour until a dough forms. Press dough evenly into the pan and bake for 8 minutes, or until golden brown. Leave to cool for 30 minutes. Lower oven temperature to 160⁰C. In a bowl, gently whisk the eggs, honey and lemon zest. In a separate bowl, whisk the coconut flour and lemon juice until well mixed. Pour the lemon mixture into the egg mixture, whisking while you pour until evenly combined. Pour topping over crust and bake for 20 minutes or until just set. Leave to cool and then refrigerate for 6 hours. Cut into slices and serve.