Preheat oven to 350°. Prick the sweet potato and place on a baking mat or parchment paper. Takes approximately 1 hour to bake. Let cool, peel and mash the potato well.

Place both flours in a bowl with the cornmeal and the salt. In a mix-master beat the 1 ½ cups of sweet potato with the coconut oil till smooth. Gradually add the dry mixture until a smooth dough forms.

Mix the garden vegetable soup mix with water and cook for 45 minutes until moist but not wet. 

In a separate pan cook your ground beef drain any fat away and add to soup mix. 

Let cool

Divide your dough in half. This is a sticky dough and you will have to add flour as you roll it. ( I rolled mine on a piece of floured parchment paper, and then flipped it onto a silicone baking sheet and stuffed the dough on it.) It made the transferring process so much easier. 

Flour a surface area and roll the dough to make a circle (approximate 8-10 inch). 

Place half the filling mixture in the centre of the dough.

Wrap the dough around the filling, sealing the edges with water. 

Bake for 35-40 minutes at 350° until the bottom of the dough is light brown and the top is firm to touch.

Place Snowdon House Mild Curry soup Mix in a pot and add 5 cups water. Cook on medium heat till most of the water has been cooked off, about 35 minutes.

Place 2 tablespoons olive oil, cooked rice mix, celery, chicken in a fry pan on medium heat and start to fry. As rice starts to brown and steam add 2 eggs. Whisk them very quickly in the rice so you have ribbons of egg running through the rice.

Cook until the egg is done (about a minute). Place on a platter and garnish with green onions and toasted sesame seeds.

Preheat the oven to 350°

Place sliced squash face down on the parchment sheet. Bake 35-40 minutes till done. Remove from the oven. Let cool a bit and remove seeds.

In a saucepan place 6 cups of water and add the mulligatawny soup. Cook for 35-45 minutes until most of the water has been absorbed. Make sure the peas are fully cooked. Add the cashews and almond butter.

Place on a platter for serving.  Fill each slice of squash with Mulligatawny and garnish with hemp seeds. Dust with paprika and turmeric.

Sautee mushrooms garlic in a frying pan with salt and pepper. Cook till done.

In a saucepan, boil the cauliflower for 3-4 minutes. Drain and place in blender. 

Add coconut milk, garlic, salt, olive oil, cashews, Snowdon House Lemon Verbena Ginger Vinegar and chilli peppers. Blend till smooth.  If the mixture is too thick, add a little more vinegar. 

Gently warm on the stove till pasta is cooked. 

Bring pasta water to a boil. Add the pasta and cook for 3 minutes. Drain and do not rinse.

Arrange cooked pasta on a platter, cover with sauce and top with garlic and mushrooms.

Place the squash on a parchment paper-lined baking sheet. Puncture the squash so the hot air can be released when cooking. This takes about an hour and can be done a day ahead. 

Once the squash is cooked, scoop out the flesh and place in the centre of a tea towel.  You must wring out the excess moisture. I used 3 towels to insure the squash was as dry as it could be. This will ensure a better texture for the crust.

Beat the eggs, cheese and garlic together.  Stir in the squash until combined. Line a baking sheet with either a silicone sheet or parchment paper. Press the squash mixture into a 10-inch circle as even as possible and bake until golden (about 20 minutes).

Set the oven to 350°

Place sliced and chopped vegetables on a baking tray lined with a piece of parchment or a silicone sheet and top with vinegar, salt and pepper and 1 tablespoon oil. Toss the vegetables and bake till done (about 10-15 minutes). 

Reset your oven temperature to 400°.

Once crust and vegetables are cooked you are ready to assemble your pizza. Top crust with vegetables and add with your choice of cheese. Bake an additional 10 minutes until done

Preheat oven to 350°

Cook potatoes in water, until done. I leave the peel on and mash. 

Add the sour cream, salt and pepper, and mozzarella cheese to the mashed potatoes and stir till mixed.

Place 8 cups of water in a saucepan and add Snowdon House Split Pea soup mix. Stir and cook on medium heat for 1 hour until most of the liquid is absorbed. 

Add the cubed ham steak at the 25-minute mark.

Place the soup and ham mixture in the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with parmesan cheese.

Bake until the cheese is melted and potatoes start to turn brown