Freeze the bananas

• Peel the bananas and slice them into rounds.
• Spread the slices on a tray and freeze until solid, then transfer to a bag.

Cook the quinoa

• Rinse the quinoa well under cold water.
• Simmer in twice its volume of water until the grains uncurl and the water is absorbed.
• Fluff with a fork and let cool.

Make the hummus

• Blend the chickpeas, tahini, lemon juice, garlic, olive oil and salt.
• Add a little cold water and blend until completely smooth.
• Taste and adjust the seasoning.

Make the ginger shots

• Blend the ginger, lemon juice, turmeric and black pepper with a splash of water.
• Strain through a fine sieve, pressing well to extract all the juice.
• Pour into small bottles and refrigerate.

Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain and rinse briefly under cold water, then toss with a little olive oil.

Make the tofurella

• Blend the crumbled tofu with the nutritional yeast, olive oil, salt and a splash of water until creamy.
• Fold in the cherry tomatoes and torn basil.

Assemble the pasta salad

• Toss the cooled pasta with the tofurella sauce.
• Portion into containers and refrigerate.

Make the healthy nutella bites

• Blend the hazelnuts in a food processor until they form a smooth butter.
• Add the dates, cocoa powder, maple syrup and oat flour and blend into a sticky dough.
• Roll into small balls and chill until firm.