To Make…

1. Combine all ingredients, except the Yacon Syrup and milk, with cold water in a pot.
2. Simmer for 50 minutes on low to medium heat.
3. Remove from heat and let sit covered for another 40 minutes.
4. Filter the liquid into a container and add the Yacon Syrup.
5. Add milk (or soy) to taste, fluff if desired.

To Make…

1. Combine all the ingredients and blend until smooth.

Serve with your favourite cheeseboard combinations ( blue cheese & port recommended)

To Make…

1. In a saucepan large enough to place the pear halfs “cutside” down, melt the butter and yacon syrup stirring frequently
2. Add the pears cutside down and reduce to a very gentle simmer , do not burn!
3. Baste  the pears with the syrup every minute or so until pears are cooked (give when pressed ) and the syrup is thick
4. Put straight onto a plate spooning thick syrup over pear to cool ( syrup should go toffee like)

To Make...

1. Place the oats, apple & yacon syrup and water in a bowl, and mix well to combine.
2. Cover and refrigerate min 2 hours preferably overnight.
3. Add 1/2 cup yoghurt, fruit and nuts and mix well.
4. Spoon into 4 serving glasses, create alayer with the remaining yoghurt, a tsp of yacon syrup, and top with your favourite fresh or stewed fruit.

To Make...

1. Sift together dry ingredients into a bowl
2. Cream butter and brown sugar until pale and fluffy. Add the spices, yacon syrup and dry ingredients, and mix to form a smooth dough.
3. Divide the dough in half and wrap in plastic film, refrigerate for at least 30 minutes or until firm.
4. Preheat oven to 190oC.
5. Roll out the dough between sheets of non-stick baking paper to 5mm thickness. Cut out shapes with a gingerbread man cookie cutter. Place on a baking tray lined with baking paper.
6. Bake for 8 to 10 minutes or until golden brown. Place on a cake rack, cool then decorate.

To Make…

1. Heat oil and Yacon Syrup in a saucepan, combine all the other ingredients except dried fruit and sultanas in a bowl.
2. Mix oil and Yacon Syrup with the combined ingredients. Spread on a baking tray and bake at 125oC for 25 minutes or until light brown, stirring occasionally.
3. Cool and combine sultanas and dried fruits and store in an airtight container.
4. Serve as a breakfast with yoghurt or as a topping on dessert.

To Make…

1. Clean and peel vegetables and boil in saucepan for mash.
2. Melt butter in a pan, add garlic and finely sliced sage, cook until just cooked but not browned
3. add sliced pork and fry until just done ( do not overcook ), remove from pan and set aside
4. add leeks, vinegar, wine and yacon to juice of pork in pan and simmer gently until leeks are cooked but still firm
5. mix cornflour and water and add to pan to thicken the juice slightly, add more water to pan if necessary
6. Add the pork back into the pan until warmed through

Serve on favorite mash eg Golden Kumara with chives and parsley, Potatoes seasoned with rosemary and browned onions.

To Make...

1. Cut the meat into 2-cm cubes and season well with salt and pepper.
2. Heat 1-2 tablespoons of oil in a large frying pan and brown the meat on all sides. Set aside. Add the onion and cook over a moderate heat until soft and lightly browned.
3. Add the curry paste, garlic, ginger, cardamom and salt and cook for 1 2 minutes until fragrant.
4. Add the tomatoes and juice, pumpkin, stock or water, diced Yacon, and Yacon Syrup.
5. Cover and simmer on a low heat for 45 minutes, stirring often until tender. Stir in the yoghurt and coriander before serving.

To Make…

1. In a saucepan or frypan put coconut milk, diced garlic, fish stock and yacon syrup, bring to the boil
2. Add chicken or prawns removing to another bowl when cooked (keep warm)
3. Mix in the green curry paste to the coconut sauce
4. Add the veges and simmer until tender (beans, bok choy and spinach can go in last minute to lightly steam)
5. Add back the prawns or chicken leave to simmer until heated through
6. Serve on rice or rice noodles, and garnish with coriander