Veggie

Pumpkin Protein Energy Balls

It’s Autumn and this year the UK is experiencing a bumper crop of Pumpkins! These Pumpkin Protein energy balls have become a firm favourite in our house. Super simple to make, you could even leave them in the hands of the kids once the pumpkin has been cooked and pureed. Ingredients 150g pumpkin puree (see note below) 2 scoops Arbonne vanilla protein powder (20g protein) 300g oats 75g flax seed (I like to give it a quick blitz in my nutribullet so it’s not completely whole) 3 tablespoons agave syrup (you could also use maple syrup honey if you’re not vegan) 225g almond butter - this is 1 small

Plantain Curry with Smoky Tofu Peanut Butter sauce

One of my rules is to get 30 different fruits, vegetables and herbs into my diet each week. It really helps to support your digestive system and add an extra boost of fibre and digestive enzymes to your gut. When I’m passing an International store I always take a look to see what different veg I can buy. Last week they had some beautiful ripe plantains in the store I visit most often on the way into Leicester. PAK foods is packed with things I’ve never even heard of and you’ll often find me googling ingredients to see what I can make before I buy it. I almost got caught out with the bitter

Chilli Mint Peas and Beans

This is one of my go to accompaniments when I want to create a little extra salad or have some pre prepared vegetables when someone is coming to lunch. You can make it with fresh or frozen peas and beans and it’s a great staple to have in the fridge as a quick snack anytime. Ingredients ½ a bunch of fresh mint, (approx. 25g) 300 g fresh or frozen peas 300 g fresh or frozen broad beans 1 fresh red chilli 1 lemon – juice and zest 2 tablespoons olive oil (extra virgin) 1 table spoon apple cider vinegar Directions Cook the peas and beans in boiling water until tender then drain and fresh in cold

GLUTEN AND DAIRY FREE TIRAMISU

Faced with a teenager doing A levels and a Tiramisu craving and my need to stay gluten and dairy free I’ve been experimenting with recipes until now. Now I’ve cracked it I bring you the best Gluten and Dairy free Tiramisu you’ll ever taste. This was so good I made it for a dinner party last weekend and it didn’t disappoint guests with or without food intolerances. You could of course make this vegan too by substituting the eggs with linseed or aquafaba. Serves: 8 - 10 Ingredients: For the sponge layer: 3 eggs 175g Coconut sugar 175 ml rapeseed oil 175g gluten free self raising flour 1/2 tsp

Make the Perfect Summer Salad - Asian Style Slaw Recipe

I love using red cabbage to make an Asian style slaw and add all sorts of ingredients depending upon what is in season. My favourites are the long Mooli Radish (also known as Diakon) I get at the Indian store on the outskirts of Leicester, fresh carrots and Kohlrabi which seems to keep turning up in our Riverford organic box and now comes in both a purple and a white variety. It looks a bit like an alien landing with a bulbous root and a myriad of stalks and leaves sticking out of it but tastes delicious and adds a nutty crispness to salads if finely sliced or grated. Ingredients 1 bunch of

Great lunches start with falafel

I often make a batch of these delicious falafels most weeks and once cooked put them in the fridge ready for a quick lunch on the run. They’re perfect with sweet potato wedges and salad or for a super quick lunch I’ll just add them to a gluten free pitta or wrap. I love to make my own wraps but haven’t mastered gluten free pittas. If you have a favourite pitta bread recipe do share it. Ingredients 1/2 table spoon chia seeds mixed with 2 tablespoon water. Set aside while you get all the other ingredients together 1 small onion/scallion finely chopped 1 400g tin chickpeas, rinsed and drained 2

Sweet and Savoury Spicy Nut Clusters

I love to create these healthy nut clusters when I host one of my monthly healthy lunches (message me if you’d like to join me at one of them) or when I have friends coming round. They’re super simple, taste amazing and create a really healthy snack. I make a sweet and savoury batch using the same basic date mix at the same time but you can halve the dates if you just want to make one batch. Ingredients 120g dates pitted – makes a batch of each 110ml water Sweet Spiced Nuts 150g walnuts or pecans chopped 1 tsp mixed spice 50g dried cranberries, goji berries or blueberries 50g candied peel or

Spicy carrot and chickpea tagine

This is one of those super quick and yet deliciously tasty meals I love to create. It’s also a great meal for those on a budget as the ingredients are cheap and plentiful all year round. You could add other vegetables, sweet potato, yams etc too if you want to ring the changes. Serves 4 Ingredients 3 tablespoons coconut oil 1 onion finely chopped 3 garlic cloves finely chopped 2 teaspoons ground turmeric 1-2 teaspoons cumin seeds 1 teaspoon ground cinnamon (or 1 large cinnamon stick) 2 star anise pods 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 tablespoon brown rice syrup or