Rice-less canellini bean risotto: steam asparagus and kale, and blanch petit pois. Toast some sunflower seeds until golden. Fry off smoked garlic and baby leeks in a saucepan, before adding drained and rinsed canellini beans with some lemon juice, salt and pepper. Add a handful of spinach, cover and wait a few minutes for the spinach to wilt. Add the steamed green and petit pois along with a dollop of mascarpone and a sprinkle of Parmesan. Stir through to combine, and serve with a sprinkle of Parmesan and the toasted sunflower seeds. Add some sprouted seeds if you have them.