Tart bursting with flavour and nutrition! MUST TRY!

I have the PERFECT recipe for you. This is it, look no further. I have found the holy grail of flour less quiche and boy is it delicious ( thanks to Honestly Healthy!!) Not only delicious but can easily be altered to be completely vegan, gluten free and paleo. Um hello! Winning. So after a long time I have decided to share this secret with you. It is perfect if you want to impress someone, have people over or make for a picnic! Just do it! the best part of it is that it is sooooo super easy. Stupidly simple. 

Enjoy this recipe and please please please feel free to share the love!

Incredible, Delicious, Mouthwatering Summer Tart!

Ingredients

Crust: 

200 g ground almonds (raw)

Handful basil

4 Tbs Sunflower Oil

1/2 tsp Caraway seeds

Himalayan Salt ( to taste )

1 Tbs Water

100 g pumpkin seeds (raw)

50 g Sunflower Seeds (raw)

Marinade:

2 cloves garlic

4 Tbs Sunflower or Rapeseed Oil

1 Tbs fresh Thyme sprigs

Himalayan Salt

Cracked Black Pepper

2 Tbs Vinegar (balsamic or if completely gluten free use apple cider vinegar)

Filling 

400 g Spinach

500 g Tomatoes (I used a mixture of cherry tomatoes and whole large tomatoes)

75 g hard goats cheese (eliminate if vegan.)

Method

Pre heat your oven to 175 C. Line a tart tray/tin with baking parchment. In a blender ( I always use my trusted old vitamix but any other one will do!) add the almonds, basil, sunflower oil, caraway seeds, water and half of the pumpkin seeds. Pulse the mixture till it becomes smooth. Simply turn it on and off till it is all combined. Add the rest of the seeds and gently pulse for a few time just so you keep the texture of the nuts a little rougher. 

Press the mixture into the baking parchment in the tin. This will make the crust. Make sure it is evenly pressed and comes up the edges properly. Use your fingers and be as precise as you can. Place in the oven for 25 -35 mins or until it becomes golden!

In the meantime quarter your four large tomatoes and halve the cherry tomatoes. make sure you use premium tomatoes! The sweeter and juicier they are the better the tart will be!!Chop the garlic finely. In a big bowl combine the ingredients for the marinade and place the tomatoes in the marinade. Place the dressed tomatoes and marinade in the oven and roast the tomatoes for 10 mins in the oven. 

While the tomatoes are in the oven, take the spinach and place it in a cauldron. Bring a kettle to boil and pour over the spinach and let drain off. pour cold water after and then squeeze out the remaining moisture using your hands or paper towels. Chop the spinach finely and drizzle gently with olive oil. 

Remove the crust from the oven and press the spinach at the base of the tart and add the tomatoes on the top. Sprinkle with grated goats cheese (tofu if vegan or nothing at all) and garnish with thyme or basil! 

Place in the oven for 20 mins and serve immediately or let cool and have later! Either way its absolutely amazing!

Enjoy!

Clean Mango Salsa

Seeing as it is bbq season creeping up upon us here in Europe with the warmer weather finally arriving I thought I would share one of my favourite salsas. This is super simple, yet delicate and delicious. If you have something spicy then this is perfect to balance the spice out. I paired it with BBQ Cajun Spiced chicken thighs and homemade guacamole and steamed corn on the cob. Perfectly filling and nutritious!

Clean Mango Salsa

1 ripe mango

1 small red onion

5 springs curly parsley (or coriander)

3 large tomatoes, seeds removed

1 Tbs Sunflower Oil

1/2 Tbs Vinegar, Apple Cider

2 Pinches Himalayan Salt (High in Minerals and excellent to use!)

Method

Simply chop the mango, tomatoes, and red onion into small pieces. The finer the better. Make sure they are all roughly the same. Combine and add the oil, vinegar and salt. Chop the herbs and stir in gently. Let sit aside for roughly an hour and serve with choice of mains. 

This is fantastic with anything spicy. Specially spicy seared tuna! Yum!

Enjoy 

Clean Mango Salsa

Serving suggestion. Grilled Cajun Chicken, Steamed Corn with Himalayan Salt, Guacamole

Nutty Quinoa Power Lunch!

Hello all! 

So sorry for the silence for the past couple of weeks. I have got a new job and with that some hours that take some getting used to. So my precious kitchen hours have been put on hold, but its all for the greater cause of being able to make a living, right!?

Anyhow, I have snuck in a few hours finding some yummy things for you all to try. This for example is my nutty quinoa and vegetable salad. So good, so gluten & dairy free and so vegan! I hope you all enjoy! 

Ingredients

1 cup cooked quinoa (white, red or black)

1 large broccoli

2 carrots

1 zucchini

1 pack green beans

1 handful brazil nuts

1 handful walnuts

1 handful pecan nuts

2 Tbs chia

3 Tbs black sesame seeds

Dressing 

1/3 cup Olive Oil

5 Tbs Tamari Soy

2 Squeezes of Agave (to taste)

1 cm of fresh ginger grated

3 Tbs Rice Vinegar

Method

Chop the raw (washed and dried) broccoli, carrots and (peeled) zucchini into small cubes. Steam the beans for a few minutes then immediately pour cold water on them and chop them into smaller pieces with the other vegetables. Feel free to add whatever veggies you have lying around your fridge. Add the vegetables to a large bowl and add the quinoa. Chop the nuts finely or add them to your Vitamix or blender and blitz quickly till they are in smaller pieces. Add them to the quinoa and vegetables. Last drizzle the chia and sesame seeds on the mixture. 

In a separate bowl add all the dressing ingredients. Be careful here and add as much as you like depending on your own taste and preferences. I adore ginger so I tend to use a lot of it. The agave is just to balance it all out. However, skip it entirely should you be on a no sugar / sweet diet. 

Note: I use no salt in this recipe and if you want to, then try and stick to himalayan salt it contains minerals and has health benefits. 

Add the dressing to the quinoa and place in the fridge for 2 hours. Serve on its own or with salmon! 

Enjoy x

Delicious Quick And Simple Lunch Pasta

Lunch during the weekdays are usually forgotten or rushed. It's rather simple. Plan ahead. The night before just make a double batch for dinner, and save the leftovers for lunch. It's rather anti-social eating leftovers at your desk everyday but if you aim to eat homemade twice a week thats better than the processed sandwiches, salads and other food stuff you tend to grab in a hurry. This is a delicious recipe, so simple and so lovely. It even tastes better the day after. 

Enjoy!

Ingredients:

Serves 1 -2 

1 Cup Gluten Free Pasta

1 Tsp Virgin Coconut Oil

1 Zucchini, Finely chopped

1 Carrot, Finely chopped

1/2 Red Onion

Handful Chopped Chives

Himalayan Pink Salt ( to taste )

25 g Goats Cheese

1 Tsp Apple Cider Vinegar

Optional: Parmesan to Garnish.

Method:

Lightly heat the coconut oil in a large frying pan. Add the carrots, zucchini and onion. Cook till soft, and add the chives, vinegar and crumble in the goats cheese. Let sit for a few minutes on low heat. Stir occasionally. 

Bring a pan of water to boil and cook the pasta for 8 mins. Drain and rinse well. 

No oil needed, just add the vegetables to the pasta and serve immediately. Add Parmesan should you wish. 

Alternatively you can use quinoa instead of pasta if you are avoiding starch-rich foods. Brown Rice Pasta is a great alternative to ordinary wheat pasta, it doesn't leave you feeling heavy and bloated afterwards. However, with everything, if you eat too much even gluten free pasta, will make you feel bloated so watch your portions and ingredients carefully. 

a little bowl of heavenly simple pasta

Gluten Free Pizza. Just because. And just because its so good!

Happy Weekend all my lovely green leaners!

I hope everyone has had a great week, I know I have! Full of energy and happiness. I am sharing a lovely recipe today. Pizza. The source of life! Yumazing. What better comfort food than this? Like all my recipes, feel free to adjust and tweak as you feel would suit your diet better! 

Ingredients

1 dl = Roughly 1/2 Cup.

2 dl Soy Flour

2 dl Rice Flour

2 dl Potato Flour

1/2 dl Psyllium Husks

1 Tsp Salt ( Preferably Himalayan Pink Salt)

42 g Fresh Yeast

50 g Room Temperature Butter

3 1/2 dl Water

Method

Combine all the dry ingredients and add the water, yeast and butter. Knead for a few minutes, till dough like. Let it rest in the bowl for 30 mins. 

Pre heat your oven to 250 C. Place a baking tray in the oven and heat. 

Part the dough and shape into pizzas. Chose your thickness, or thinness. Add preferable toppings. Brush the baking tray quickly with coconut oil, before placing the pizzas. Place in the oven for 10-15 mins or until the crust is golden and toppings are cooked. 

Enjoy!

Traditional Pad Thai Gluten Free

When I was travelling around the world I made it a mission to be taught to cook traditional meals from each country I visited. While I was in Thailand I did a full day cooking course and learned how to make everything from curry paste to rice and noodle dishes. This dish is thanks to Mama Yaya who took me into her kitchen and taught me some incredible things. Pad Thai has been a favourite for as long as I could remember, and I thought I would give it a go. Thai cooking is full of palm sugar, gluten and various other things disguised as being healthy, so be aware. I modified my version to suit my lifestyle; nutritious, sugar free and gluten free. It tasted just as nice as the original version. You don't have to compromise flavour when cooking healthy. This is proof of that. As all my recipes, feel free to add more or less of everything depending on your preferences. That way you make it your own, special Pad Thai as well.

Pad Thai

Serves 4

Ingredients

1 Pack Gluten Free Noodles 

4 Shallots, finely chopped

1 Clove Garlic finely chopped

1 Small Red chilli, finely chopped

4 Tbs Sesame Oil (alternatively use Coconut oil - which has proven to increase metabolism)

2 Tbs Fish Sauce

1 Handful Raw Unsalted Peanuts, chopped 

2 Tbs Gluten Free Soy Sauce 

1 Lime

1 Cup Bean Sprouts (fresh & Organic)

1/4 Cup Chives, roughly chopped

1 Tbs Tamarind Paste

1 Cup Chicken, shrimps, tofu, beef (All optional depending on preference and diet)

2 Tbs Agave Syrup (Optional) The Thai kitchen uses 4 tastes, Sweet, Sour, Salty and Spicy. 

Fresh Coriander

Method

Pre soak the noodles 20 mins in water in room temperature. (Read instructions on brand of noodles, but traditional pad thai noodles just need a soak before frying.)

In a wok heat the sesame oil. Add the garlic and shallots and fry till they turn yellow. Add the soy, agave, red chilli, fish sauce, tamarind and prawns, tofu, chicken or beef. Toss frequently then cover the wok and let the flavours infuse and intensify for 4 mins on medium heat. Finally add the soaked noodles, bean sprouts and chives. Toss frequently and cover again under reduced heat. Squeeze juice from 1 lime in.  Serve immediately, with the peanuts, a wedge of lime, fresh chilli and coriander as garnish. 

Enjoy!

Herb crusted Salmon with green goddess salad!

Let me share with you the most delicious recipe for salad dressing. I found it in Palthrow's book, Its All Good, yet I modified it slightly so I take no credit for it. Its called Green Goddess Dressing. Maybe I should rename my version to Green Queen Goddess Dressing? Anyhow, just try it. I served herb crusted salmon with goddess salad last night. Fantastic if I may say so.

Herb Crusted Salmon with Goddess Salad

Serves 4 

Ingredients

For the Salmon:

4 Thin Salmon Fillets (organic)

3 Tbs Rapeseed Oil

4 Tbs Herbs de Provence/ Favorite herb mix.( I love the Dean & Deluca Herbs for fish)

Green Salad

1 Large head of Romaine Salad

6 Sun dried Tomatoes

1 Avocado

1/2 Cucumber (peeled)

Green Queen Goddess Dressing

1 handful basil leaves (fresh) 

2 Spring onions

5 Stems of Fresh Coriander

5 Stems of Fresh Parsley

Leaves from 1 Spring of Fresh Tarragon 

Handful fresh Kale

1 Ripe Avocado

1/4 Cup Veganaise (egg free mayo)

1 1/2 Tbs Raw Honey

Juice from 1 large lemon

2 Tbs White Wine Vinegar (can be substituted for Apple Cider Vinegar)

2 Tbs Extra Virgin Olive Oil

1/4 Cup Filtered Water

Pinch of Maldon Salt & Ground pepper

Method 

Pre heat your oven to 200 C and place the Salmon in an oven proof dish and drizzle over the fillets. Pinch the herbs across the top of the fish and drizzle the rest of the oil over the herbs. Set aside and place in oven when it is at the right temperature. Do not add any salt. 

Chop the romaine, tomatoes, avocado and cucumber into cubes. Toss it together in a large bowl. 

Put the salmon in the oven for 15 mins. 

For the dressing add all the ingredients to a Vitamix or alternative powerful blender. Blend till smooth. 

Add 3 - 4 Tbs of dressing to the salad and toss frequently making the whole salad coated. Serve immediately with the salmon. 

Trust me this is delicious and the dressing will pump up any boring salad you have. 

Enjoy!

Energy Packed Lunch!

As lunch comes creeping round the corner, how is easy would it be just to grab a sandwich, or pre packaged salad and just keep going.. Snacking all day to get through to dinner. Wrong, but well all know that yet we keep doing it. Vicious cycle. Break it! You need to balance out your blood sugar levels in order to be happier and more harmonious person as well as keep your stamina up. Doesn't matter if you do physical work or office work, we all need the same energy to get through the day. These are fantastically simple to make, and easily made the night before and can be eaten the day after for lunch. These are not dairy free but they are gluten free. 

Power Lunch Baked Eggplant 

Serves 4

Ingredients

2 Large Eggplants

1 Red Onion

1 Garlic Clove

Rapeseed Oil

Salt & Ground Pepper

1 Buffalo Mozarella / Feta Cheese

6 Cherry Tomatoes

1 Tbs Tomato Paste (Organic)

3 Spring Onions

2 Tbs Vinegar (Use whichever one you prefer. Apple Cider Vinegar is gluten free)

Method

Pre-heat your oven to 200 C.

Rinse the Eggplants throughly and remove the tops and ends. Cut them lengthwise and rub salt onto them and let them sweat for 15 -20 mins. This removes the excess moisture and some of the bitterness. Wipe off the moisture with a kitchen towel. Drizzle oil on them and place them in an oven proof dish. Add salt and pepper to them and bake for roughly 25 - 30 mins, or until soft. 

In a pan gently heat chopped red onion and the garlic. Once softened add the tomato paste, and vinegar. Let simmer for about 5 mins and finally add the chopped up cherry tomatoes. Keep it under low heat for a further 10 mins. 

Remove the eggplants from the oven and spoon the onion and tomato mixture evenly on to each one. Add the cheese and spring onions last and return to the oven. 

Crank up the oven to grill and let cook for a further 10 mins, or depending on the effectiveness of your oven, till they gets some color. 

Serve immediately. These can be served with a salad, preferably rocket or simply on their own. 

Enjoy! 

Spinach Salad with Roasted Chickpeas

Chickpeas. Yummy Yummy Chickpeas. But like every other thing I seem to like I roast these babies! These little wonders are absolutely incredible in salads and give a little crunch and are perfect for vegetarians who would like to spice up their lives! 

The recipe is so simple. All you do is drain and triple rinse a can of Chickpeas, then add them to a bowl and season them however you wish! I spiced mine with cayenne pepper, garlic power, salt and pepper and chilli powder, and a dash of rapseed oil. Pop them on a roasting tray and under the grill in the oven for about 10 mins. Make sure to give them a good shake now and then! Pull them out once they look like they have some colour and let cool! Then add them to salads, or on their own accompanied with fish, meat or chicken! Yum. 

Enjoy! 

Crunchy Quinoa Topping

I was given this tip from a very good friend of mine, Tracy. We were having a lovely dinner at Otto (Gluten free pizza in London) in November and she mentioned this is a great alternative to croutons and if you like something crunchy in your salad or soup. So I let the idea settle in, and just before Christmas I tried it and it was amazing! This little batch has lasted me a month and it still is good to go. Fantastic way to jazz up your salad and increase the nutritional value! I tossed together whatever I had lying around, so feel free to use your imagination. 

Enjoy!

Crunchy Quinoa Topping

Ingredients

1 Cup Cooked Quinoa

Handful of Kale Leaves

Handful Pine nuts

1 Crushed Garlic Clove

Salt

Chili powder

Pepper

Method

Deadly simple as all you do is mix the ingredients together in a bowl and then line a roasting tray with baking parchment and roast in the oven till it becomes crispy. I had my oven on 250 C and roasted it for roughly 15 mins. But my oven is old and the temperature is sometimes not completely accurate. So stick to your own guidelines! Let cool and then place in an airtight container. 

Simply sprinkle on salads or in soups when you want to add a little crunch to your food. 

Salads for the happy bloat-free stomach

If you are looking for a recepie for something satisfying, stunning colors and incredibly tasty I have a good one for you! 

Beet root, Pecan, Lentil and Goats Cheese Salad.

Serves 2-4 

Ingredients

4 Beet roots

100 g Goats Cheese (soft)

200 g cooked Puy Lentils

1 red onion

2 handfuls of Pecans or walnuts

Method

I would recommend roasting the beetroots in the oven but this can be very time consuming so if you want you can cook them for the recommended time. I threw in some salt and two pressed garlic cloves in the boiling mixture. Cook the lentils and let cool. Once the beets are cooked slice them in quarters or cubes depending on what you prefer and toss them with the lentils and the red onion which is finely sliced! Crumble the goats cheese on top and add more if you like, but 100 g should be enough depending how much lactose you can tolerate. Although goats cheese is easier to tolerate compared to cows cheese. Chop the nuts and sprinkle on top!

Dressing.

2 tbs oil ( I use neutral oil )

1 tbs apple cider vinegar (I use this a lot as it is Gluten free!) 

1 tbs seeded mustard

1/2 clove garlic

Whiz the ingredient in a mixer and ta dah! 

Toss the salad so that it is gently coated with the dressing. 

The goats cheese salad served with a side of avocado bites on gluten free bread with egg free mayonnaise. Perfectly healthy and very nutritious! 

 

Marinated Salmon with Vegetables.

I made this salmon other other night and it was super easy to make, and tasted delicious. If you want to marinate the salmon overnight that is perfectly ok to do I left mine in the marinade for 27 hours, but it was ok! 

Long Marinated Salmon with Vegetables

Serves 4 

Ingredients

Marinade

4 Salmon Fillets

4 Tbs Tamari soy ( low sodium if you can find )

2 Tsp Honey

2 Tsp Sesame Oil 

1 Courgette

4 Carrots  Peeled

1 Red Onion

2 Celery Sticks

1 Tsp Coconut Oil

Baby Spinach

Sushi Ginger

Place the Salmon in the marinade skin up and refrigerate for at least 1 hour, the longer the better. Slice the vegetables longitudinally. Heat a pan with coconut oil and add the vegetables to the large frying pan. Turn frequently and take off heat once they are soft. In another frying pan add the Salmon (you can also grill the salmon) fry for 3 - 4 mins each side depending on your cuts but general rule just check it is cooked through.

Serve with the vegetables on the bottom, then chopped spinach and salmon then garnish with Sushi Ginger, and sprinkle with sesame seeds.

Seriously healthy and incredibly tasty. 

Enjoy!

Roast that chick!

Now this could be the worlds easiest dinner, and most delicious unless you are a vegetarian. Sorry. But I LOVE a fresh organic roasted chicken. If you are a big sandwich kind of person please rethink when you buy prepackaged meats (please), they all have added sugar to them. Check in your fridge or  the next time you go food shopping. Rather then roast a whole chicken, slice it up and keep it for your snacks, sandwiches, salads. 

All you need for this is time, but you can easily do this during the weekends. 

Roast Chicken with Lemon and Herbs

Ingredients

1 Medium Organic Chicken. Always go for the organic.

1 Whole lemon

2 Tbs Olive Oil

Herbs of your choice

2 Garlic Cloves

1 Yellow Onion. 

Optional (a cup of coffee) 

Preheat your oven to 175 C or whatever the guidance is on your oven. Get a nice tray for the bird and place it in there. Rub and massage and really get the thing covered in the oil, top and bottom. Next start stuffing. I slice the lemon in 2 and squeeze some of it and then pop it in, next add the garlic cloves, which you press with the flat side of the knife to release the oils and lovely smell, next just quarter the onion and press it in. I also add rosemary, thyme and oregano in the cavity. 

Next spice, and drench the surfaces with your choice of spices and herbs. I am going through a chilli phase and love it on this! But use what you have at home and what you like! Next I like to pour a cup of coffee in the tray, when basting for the first time you can use another cup of coffee or just baste using the remaining juices. 

Pop in the oven for 1 1/2 hours and baste every 20 - 30 mins. Sounds like hard work? It is not at all, super simple really, and worth it in the end.

My coffee soaked roasted chicken. Very very good!

Roast chicken in coffee and thrown in some root vegetables in the roasting pan!

Crunchy Cambodian Salad

Fantastic Salad to give your metabolism a kick and give you a boost of Vitamin B12 from the beef. Lovely for winter and summer

Crunchy Cambodian Salad 

Serves 4

Ingredients:

500 g Fillet Beef

2 Tsp Olive Oil

1 Stick Celery

100 g Cucumber

100 g Pomegranates

100 g Fresh Bean Shoots

1 Yellow Pepper

100g Red Onion

100 g Cashew nuts (chopped)

2 Cloves Garlic

1 Red Chilli

2 Tsp Ginger Root (grated)

1 Cup Chicken Stock

1 Lime

Coriander

Chop the Peppers, cucumber, celery, onion and half of the chilli. Slice them thinly. Rub the fillet with olive oil, and add chilli powder if you like. Place the steak in the grill or in a frying pan and cook 2 -3 mins on either side and serve medium rare. In a bowl add the vegetables, and pomegranates. To make the dressing whiz the garlic, other half of chilli, chicken stock, ginger and lime in a blender and pour over immediately. Last sprinkle the nuts on top! Each serving has 407 kcal and is the good kind of calories! Add some extra lime juice and the coriander to garnish! This is definitely a crowd pleaser. Perfect for dinner parties.

Vegetarian, Gluten Free Lasagna.

The weather in London today is miserable, after being blessed with clear skies and warmth for the past few weeks today seems to be the first day of Autumn. What could be better than some comfort food for dinner? I have made this a few times and it never gets old, my Gluten Free, Vegetarian Lasagna. If you think it looks good, and trust me it is! Then why not give it a go!

The Lasagna

Ingredients:
Gluten Free Lasagna pasta ( I love the one from Rizopia - no need to pre cook!)
Gluten free Tomato and basil sauce (Store bought - Heinz do good ones or whiz 8 Tomatoes ( without the seeds if you like it sweet), 1 cm of tomato paste, half an onion, 1 garlic clove and a handful of basil and oregano in a blender for a few mins)
100g Shallots chopped
2 Courgettes
2 Eggplants
1 Cup Chopped carrots
1 clove garlic
1 teaspoon Chilli Flakes
3 large Salad tomatoes
3 Tbs Sunflower oil
Oregano
Pepper
Chilli Powder
Onion Powder
Fresh basil

Optional - Buffalo Mozarella on top instead of Bechamel Sauce. Alternatively use Goats cheese or no cheese, just tomatoes.

Pre heat your oven to 175 C. Take a large baking form which you want to make the lasagna in. Cover the bottom and sides with the sunflower oil. Put the form to the side and prepare the vegetables. Slice the courgettes with a cheese slicer lengthwise so you get long flat pieces. Slice the eggplant and rub the surfaces with Himalayan salt and let sweat for a 5 -10 mins,( after which you wipe the excess moisture off with a paper towel.) Next slice the carrots, shallots, garlic and tomatoes. Start by placing a layer of tomato sauce in the bottom and then add the vegetables, be creative! I added the eggplant first then some shallots and then placed sauce on top and put a layer of the brown rice pasta on top, always adding the spices to each layer as I went. Keep layering until the vegetables are all gone and you are left with the pasta on top. Cover the top pasta layer with sauce and add some spices and the mozarella.

Stick it in the oven for 30 - 40 mins. Make sure the pasta is completely covered in sauce, it will give you the best result. Take the lasagna out once it is piping hot and cooked through. Set to cool for a few mins and then add some fresh basil leave on top.

Nobody will know how healthy it really is unless you tell them! You can add anything else in there, my recipes are just inspiration to get you going! Maybe you have some vegetables at home you want to get rid of, just chuck them in!

One average Portion contains 239 Kcal and is rich in Vitamin A!

Curried Apple, Cauliflower and Carrot Soup

This soup is perfect for rainy Autumn days when you need something to warm you up. It's so easy just chuck all the ingredients into your blender and viola! If you have a Vitamix start on variable 1 and increase to 10 then run on high for 4-5 mins.

Curried Apple, Cauliflower & Carrot Soup

Serves 4-8

1 cup peeled and chopped carrots

2 large Granny Smith apples peeled

2 cups cauliflower

1 1/2 Tsp curry powder

1/4 Tsp chilli flakes

1/2 Tsp salt

1 can coconut milk

2 Cups chicken stock

1/3 single cream

Juice from 1 lime

Handful of parsley

1 large Spring Onion chopped

1/2 red chilli chopped 

Steam or boil the cauliflower and carrots to soften them up. Then transfer all the ingredients into your blender and turn it on. Blend on highest power until you have a smooth consistency. 

Serve immediately.

Delicious nutrient dense dinner ideas

I try to eat vegetarian twice a week. Now last night we BBQ sirloin but I made some vegetable sides which were absolutely delish and are definitely filling enough to serve on their own!

Stuffed Sweet Potatoe

Serves 4

4 sweet potatoes all roughly the same size and shape.

1 can of chickpeas 400 g

Handful parsley

1 Clove garlic

Juice from half a lemon

1 Tbs flaxseed oil 

Turn you oven on to 200 C and place the sweet potatoes whole in the oven. Set the timer for 40 mins.

Place the other ingredients in a mixer or blender and blend till desired consistency. I recommend you to have some chickpea chunks. 

Once the sweet potatoes are soft to the touch take them out of the oven and slice them lengthwise and place a spoonful of the chickpea mixture in the gap. Ready to serve! Most definitely a favourite on the dinner table and very healthy for you.

Filled courgettes

Serves 4

2 red onions

4 Tsp honey

4 Tsp balsamic vinegar

100 g goats cheese

2 courgettes

Cut the courgettes lengthwise and using a spoon scoop out the seeds and create a groove in the middle. Place the courgettes, groove down on a wire rack with a pan underneath with just a little bit of water. Place in the pre heated oven 175 C for 15 mins.

In the meantime, pour some flaxseed oil in a frying pan and place the finely sliced red onions in, cook till softened. Add the balsamic vinegar, and honey and stir the onions frequently until they become sticky. 

Take out the courgettes and turn them over and pour away the remaining water in the pan below. Fill the groove with the onions and place the goats cheese on top. Pop them back in the oven for about 10 mins, or until the goats cheese is slightly golden. Serve immediately.

Enjoy! 

Dinner ideas

Today's dinner was super easy and clean and lean. Roasted pepper and whole tomato salad with homemade fresh spring onion dressing. 

Roasted vegetable

Place the desired vegetables in a preheated oven (I use the fan grill setting on 200 C). Drizzle oil and roast till they are brown. Let cool and slice. I just added them to romaine salad. 

Spring onion dressing

Throw the following ingredients into a blender/mixer

2 whole fresh spring onions 

1 clove garlic

1 tablespoon Greek yoghurt

Halv a lemon (peeled and de-seeded)

Salt and pepper to taste

1/2 avocado

4 Tbs Sunflower oil

2 Tbs Apple cider vinegar

Blend till desired consistency is reached. I chilled mine for a few hours and works well as a dip for vegetables or chips.