Fresh Herbs in Hot Water

1 cup of boiled Water fresh Herb leaves (e.g. mint, stevia etc) Add the herbs to your favourite cup, add some boiling water – breathe in the lovely aroma and drink! These are even better when the herbs come from your garden!

Avocado and Citrus Dip

4 small ripe Avocado (or 2 – 3 larger ones) 250g Natural live or plain soya yoghurt zest and juice of 1 Lime juice of 1/2 Lemon 1 tsp Chilli powder 1 tsp Cumin seeds Put half the avocado, yoghurt, lime and lemon juice and spices into a food processor and blitz until smooth. Dice…

Smokey Aubergine Dip

2 Aubergines 100ml Natural or plain soya yoghurt juice of 1/2 Lemon 1 Garlic clove 1 chopped Green chilli 1 tsp ground Coriander drizzle of Olive oil Preheat oven to 200 C. Roast the aubergines for 20 minutes until the skin is black and the flesh is soft. Peel off the charred skin and chop…

Basic Salad Dressing

A quick easy salad dressing. 2 tbsp Extra Virgin olive oil juice of 1 Lemon 2 tsp Dijon mustard 1 tsp Horseradish  (if you like heat) Fresh herbs (e.g. chives, basil, thyme etc) Mix all the ingredients together in a bowl and add to your salad or veggies.    

Apples with Nut Butter, LSA and Agave

1 Apple (Granny Smith work well) 1 tbsp Cashew nut butter (or almond, or hazelnut) 1/2 tbsp Goji berries 1/4 scoop Pure Protein Powder Agave (to taste) LSA (optional) – ground linseed, sunflower seeds, ground almonds – or pre-mixed Linwoods Q10 available in health food shops. Slice the apple, spread it with nut butter, sprinkle…

Spelt toast with Nut Butter and Marmite

2 slices of Never Fail Spelt Bread (see recipe here) 2 tbsp nut butter (cashew, hazelnut, almond etc) drizzle of Marmite (you’ll either love it hate it) Toast the bread, spread with nut butter and drizzle the marmite over! Tuck in!

Roast Aubergine, Steamed Asparagus and Haloumi

You will need: 1 Aubergine handful of Asparagus 2 – 3 slices of Haloumi 1 – 2 tbsp Pine nuts 1 – 2 tbsp Avocado oil 1 tbsp Cider vinegar 1 tbsp Soy sauce (or to taste) Slice the aubergine lengthways, drizzle with olive oil and place in a hot oven (220 C) until tender….

Vegetables, Mushrooms, Parsnip Chips

You will need: A mixture of vegetables – I used asparagus and carrots 1 large or 2 medium Portobello mushrooms 1 – 2 Parsnips 50g Goat’s cheese or Feta (optional) Coconut or Olive oil Seasoning (to taste) Slice the parsnips into long chips, place on a baking tray and drizzle with oil and season. Pop…

Mixed Salad with Blackened Aubergine

Another lovely simple lunch or side dish. 1 Aubergine 1 Courgette handful of Runner beans handful of Asparagus mixed green Salad leaves of your choice     Slice the aubergine, courgette and runner beans and place under a hot grill together with the asparagus spears (or on a griddle). Cook until softened and charred. Serve…

Steamed Mixed Veg

A simple side dish or quick lunch! Your choice of green veggies – broccoli, green beans, asparagus etc, steamed until just cooked and seasoned to taste with a drizzle of olive oil and himalayan rock salt.

Seriously Divine Marinated Tofu

1 block firm Tofu 1 Chilli, sliced handful of Spring onions, sliced 1 tsp fresh grated Ginger 1 clove Garlic, crushed 1 tbsp Molasses 500ml Pineapple juice (fresh) Variety of veggies to stir fry First press the tofu – place the block of tofu on 4 -5 paper towels on a board, place another layer…

Mexican Black Bean Burger

800g cooked Black beans, drained 2 handfuls porridge oats 2 tbsp Peanuts 1 Red onion, grated 1 Red chilli, de-seeded and finely chopped 1/2 tsp ground Coriander 1 tsp ground Cumin 1/2 bunch Coriander leaves zest of 1 Lime Olive/coconut oil Spelt flour for dusting 1 tsp Sweet smoked paprika Put the oats and nuts…