chia seed puddingmakes 1 portion & takes 15 mins
ingredients
– ¼ cup chia seeds
– ½ cup milk
– ½ cup yoghurt
– toppings – fruit puree, ground almonds, flaxseeds, linseeds, banana, berries, nuts and seeds, agave syrup
method
– stir the chia seeds into the yoghurt and milk and leave for 15 mins to swell
– add your toppings and enjoy
yummy xxx
quinoa porridgemakes 1 portion & takes 2 mins
ingredients
–
method
– bring the milk to the boil, then remove from heat and stir in the quinoa flakes
– stir for 90 secs, then serve with your chosen toppings
yummy xxx
scrambled eggs with spinach and pumpkin seedsmakes 1 portion & takes 5 mins
ingredients
– 2 eggs
– Handful of baby spinach
– 1 knob of butter
– 1 tbs pumpkin seeds
method
– melt the butter in a non stick saucepan and crack the eggs in
– stir the eggs with a wooden spoon until the eggs are nearly cooked
– then add the spinach leaves
– toast the pumpkin seeds in a frying pan and sprinkle on top of the eggs
yummy xxx
mexican black bean soupmakes 2 portions & takes 1 hour
Ingredients
– 2 handfuls of dried
– black beans
– ½ green pepper
– ½ red pepper
– ½ yellow pepper
– 1 sweet potato
– vegetable stock
– smoked paprika
– cumin
– ½ onion
– 2 garlic cloves
– 1 avocado
– 1 red onion
– 2 tomatoes
– grated cheddar cheese
– fresh coriander
– 1 lime
– sour cream
method
– soak the beans overnight (8hrs)then rinse
– fry onion & garlic together until soft and golden and then add the beans
– cover with stock, cumin, and smoked paprika and boil until soft (approx 45 mins)
– meanwhile, dice the sweet potato and roast with a little olive oil and salt and pepper (30 mins)
– dice the peppers and add to the soup
– add the cooked potato to the soup and cook for a further 10 mins
– slice the tomatoes and red onion, to make a salsa, adding olive oil, salt and pepper
– slice the avocado and pick the leaves from the coriander
– assemble the soup, by pouring into a bowl and adding the avocado, salsa, grated cheese, sour cream and coriander leaves on top as garnish
yummy xxx
quinoa frittersmakes 2 portions & takes 30 mins
Ingredients
– 2 large handfuls of quinoa
– 1 cup sweetcorn
– 1 grated courgette
– 1 egg
– 2 tbsp buckwheat flour
– salt & pepper
method
– boil the quinoa in stock until cooked ( 15 mins)
– allow to cool and stir in the grated courgette, sweetcorn, egg, buckwheat flour, salt and pepper
– drop spoonfuls into a frying pan and allow to cook on one side (about 4 mins) until golden brown
– then flip to brown the other side
– serve with guacamole, smoked salmon and a poached egg
yummy xxx
puy lentil saladmakes 2 servings & takes 30 mins
ingredients
– 80 g puy lentils
– vegetable stock
– sundreid tomatoes
– rocket
– baby spinach
– spring onions
– feta cheese
– olive oil
– lemon juice
– salt & pepper
method
– boil puy lentils in stock until tender
– chop the sundried tomatoes into slices
– wash the rocket and baby spinach leaves
– slice the spring onion into thin slices
– once the lentils are cooked, drain and allow to cool
– once cold mix in the rocket, spinach, tomatoes, feta, spring onion, lemon juice, olive oil, and salt and pepper
yummy xxx
thai fishcakesmakes 2 portions & takes 45 mins
ingredients
– 1 handful crab meat
– 10 prawns
– 2 cod fillets
– 4 spring onions
– panko breadcrumbs
– fresh parsley and coriander
– 1 lime
– 1 tsp fish sauce
– ½ red chilli
– 1 egg
– 2 tbs brown rice flour
– salt & pepper
method
– roughly chop the all of the fish
– finely chop some parsley and coriander
– finely chop the spring onions and red chilli
– mix together the fish, spring onions, chilli, egg, flour, s & p, and herbs
– make small fishcakes and coat in panko breadcrumbs
– drop into a hot pan and shallow fry on both sides until golden
– serve with a spicy dipping sauce and a wedge of lime
yummy xxx
chicken & chorizo stewmakes 4 portions & takes 1 hour
ingredients
– 2 chicken breasts
– slices of chorizo
– 1 jar/tin pre cooked chickpeas (or cook your own from dried)
– 1 red pepper sliced
– 1 yellow pepper sliced
– 2 tins of chopped tomatoes
– oregano
– s & p
– 1 onion chopped
– 4 cloves of garlic chopped
– chicken stock
method
– dice and then fry the onion, and garlic until soft and brown
– add the chicken pieces and seal them in the pan
– add the chorizo and fry for 2 mins
– add the peppers, oregano, s & p, and chickpeas
– add 2 tins of chopped tomatoes
– cover with stock
– simmer for 45 mins with the lid on
yummy xxx
lamb moussakamakes 4 portions & takes 1 hour
ingredients
– 500g lamb mince
– 2 onions
– 4 cloves of garlic
– 2 tins chopped tomatoes
– oregano
– 1 courgette
– 2 handfuls mushrooms
– 1 aubergine
– grated cheddar cheese
– milk
– butter
method
– fry the garlic and onion until soft
– add the lamb mince and brown
– dice the courgette and mushroom very finely and add to the pan
– add 2 tins of chopped tomatoes, and oregano
– let this simmer
– melt a large knob of butter in the pan and add an equal amount of flour to make a roux
– add milk to the roux and keep stiring to achieve a light white sauce
– slice the aubergine into rounds
– gently fry the slices for 2 mins on either side in a little oil
– start assembling the dish …
– put a thin layer of white sauce in the bottom of the baking dish
– then a layer of the lamb
– then a layer of aubergine
– repeat until all used, with a layer of white sauce on the top
– sprinkle over the cheese
– bake for 30 mins at 180 degrees
yummy xxx
raw lemon tartmakes 1 tart (12 slices) & takes 30 mins (8hr to set)
ingredients
– 1 ½ cups coconut meat
– ¾ cup lemon juice
– ¾ cup brown rice syrup
– pinch of salt
– pinch of turmeric
– 2 tablespoons coconut oil
– 1 tbs soy lecithin powder (ground)
– 1 cup of almonds
– 1 cup pecans
– pinch of salt
– 6 pitted large soft dates
method
– put the coconut meat, lemon juice, brown rice syrup, salt and turmeric in a food processor and blend until smooth
– add the coconut oil and soy lecithin and blend until smooth
– then blend the almonds, pecans and salt until fine
– add the dates and blend until it starts to stick together
– press the base mixture into a cheesecake tin until to form the base and side crust
– pour in the lemon mixture and put in the fridge to set
yummy xxx
sweet potato browniemakes 1 small tray & takes 1 hour
ingredients
– 350g Sweet potatoes
– 90g Unsalted butter
– 40g Unsweetened Coco Powder
– 2tsp Vanilla extract
– 2 large Eggs
– 140g Sugar
– 135g brown rice flour
– ½ tsp baking Powder
– ½ tsp fine sea salt
method
– peel and then chop the sweet potato into small squares
– steam for 10 mins until soft, then mash
– melt the butter, cocoa powder and vanilla extract in a saucepan
– whisk the eggs
– combine all of the ingredients and mix until smooth
– pour into a square tin
– place in the oven at 180 degrees for 40 mins
– its done when the surface is cracked and a skewer inserted into the center comes out clean
– remove from the oven and leave to cool in the tin for 5 mins
– then cut it into squares and transfer to a wire cooling rack
yummy xxx
carrot muffinsmakes 6 muffins & takes 30 mins
ingredients
– 1 cup spelt flour
– 2 tsp cinnamon
– 1//2 tsp nutmeg
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 1/2 tbsp coconut palm sugar
– 1 cup pre steamed carrots
– 1 tbsp milk
– 1 tbsp veg oil
– 1/4 tsp pure vanilla extract
method
– mix all the dry ingredients together
– then mix all the wet ingredients in a food processor
– then mix both wet and dry parts together
– pour into muffin mould and bake for 20 mins at 200 degrees until a skewer comes out clean
yummy xxx
