Nourishing recipes from my kitchen

Ingredients

• 300 ml organic or fresh apple juice
• Juice of 1 lemon
• 1/2 Avocado
• 2cm chunk of ginger
• 2-4 Ice Cubes

Method

1. Take 1 ripe avocado cut in half and slice out of the skin. Cut and peel the ginger ready for the blender.
2. Add the avocado, ginger to the blender. Pour in the apple juice, lemon juice & add appropriate amount of ice cubes to your blender.
3. Whizz in the blender. Pour & Enjoy your breakfast smoothie.

Ingredients

• 12 eggs
• 1/2 onion, finely chopped
• 12 cherry tomatoes, quartered
• 1 handful of baby spinach, chopped
• 1 red pepper, deseeded and diced
• 75g feta, crumbled
• A little dried chilli (optional)
• Season with salt and pepper

Method

1. Preheat the oven to 180c/ 160c Fan. Grease a 12 hole muffin tin with paper cases and spray with oil.
2. In a large bowl, whisk together the eggs, then add the rest of the ingredients and stir to combine. Divide carefully among the cases.
3. Bake in the oven for 15-20 minutes until they are firm to touch and the egg is golden and set. Allow to cool in the tin for a few minutes before removing.
4. Serve warm and any remaining muffins can be stored in an airtight container in the fridge for up to three days.

Ingredients

• 1 banana
• 100g frozen mixed berries
• 2 tbsp flaxseeds
• 1 tbsp almond butter
• 150ml of milk of your choice

Method

1. Blitz the banana, berries, seeds, almond butter and milk in a blender.
2. Pour into a bowl and top with any combination of berries, granola, nuts, coconut flakes or seeds.

Ingredients

• 50g rolled oats
• 300ml milk of your choice
• A handful of fresh or frozen blueberries
• Pinch of cinnamon
• Drizzle of maple syrup or honey

Method

1. Put the oats and milk into a large pan and bring to the boil. Turn down the heat, add the blueberries and cook over a medium heat, stirring occasionally until the porridge thickens, about 4-5 minutes.
2. Once you have the consistency you prefer, pour the porridge in the bowl. Top with a few extra blueberries, pinch of cinnamon and a drizzle of maple syrup.

Ingredients

• 600g mixed veg, such as shallots, squash, beetroot and potatoes
• 1 garlic clove, finely chopped
• 3 tbsp rapeseed or olive oil
• 8 large Eggs
• Handful of mixed herbs such as chives and parsley
• 20g of hard goat's cheese, grated
• Sea Salt and freshly ground pepper
• Serve with a green salad

Method

1. Preheat Oven to 190 c. Meanwhile, peel shallots and quarter, peel squash and quarter, cut beetroot into 1-2cm cubes, peel & cut potatoes into 1-2cm cubes
2. Place veg in oven proof dish. Add garlic and oil, toss well. Roast for 40minutes until tender and caramelised.
3. Beat eggs together with chopped herbs and season. Take dish from oven, pour over eggs evenly and scatter over the grated cheese. Return to oven for 10-15 minutes until the top is starting to colour.
4. Leave to cool slightly, then slide frittata out of tray to serving plate or board. Serve warm or cold.

Ingredients

• 2 large sweet potatoes
• 1 avocado
• juice of 1/2 lemon
• 100g rocket
• a little extra virgin olive oil
• 100g houmous
• 2 cooked beetroot, quartered
• salt and pepper to season
• goat's cheese (optional)

Method

1. Preheat Oven to 200 c. Drizzle potatoes lightly with oil, season and prick with a fork. Wrap in tinfoil and place in the oven for 45min-1hr.
2. Slice the avocado and drizzle with lemon juice.
3. Toss the rocket in extra virgin olive oil.
4. When sweet potatoes ready, cut them open and fill with the humous, beetroot, avocado, rocket and grumbled goats cheese.

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 small onion, chopped
• 1/4 medium butternut squash peeled and cut into chunks
• 1 carrot sliced
• 1 garlic clove, crushed
• 1/2 tsp fresh ginger, grated
• pinch of freshly ground nutmeg
• 600ml veg stock (2 tsp vegetable bouillon)
• 400g cannellini beans
• Freshly ground salt and pepper

Method

1. Heat the oil in a large saucepan over a moderate heat. Add the onion and cook for 5 minutes until soft.
2. Add the butternut squash, carrot, garlic, ginger and nutmeg. Stir and continue cooking for a few minutes.
3. Add vegetable stock, bring to the boil and lower the heat, cover and simmer for 20 minutes.
4. Remove from the heat and liquidise until smooth using a blender.
5. Return to the saucepan, add the cannellini beans and heat through again.
6. Season with salt and pepper. Serve with a dollop of greek yoghurt if desired.

Ingredients

• butternut squash (approx. 500g), peeled and cut into small pieces
• 1 small onion, chopped
• 2 whole garlic cloves
• 2 tbsp light olive or rapeseed oil
• 300g macaroni
• 150g cashews, soaked in boiling water for 1 hour)
• 125ml almond milk alternative
• 3 tbsp nutritional yeast flakes
• squeeze of lemon juice
• salt and freshly ground pepper, to taste

Method

1. Preheat the oven to 200°C. Place the butternut squash, onion and garlic in a large roasting tin, toss with olive oil and roast for 25 minutes, until soft. Meanwhile cook the macaroni, according to packet instructions.
2. Drain the cashews and tip them into the food processor or a high speed blender and process, add the almond milk slowly until you have a smooth consistency. Add the roasted vegetables and the remaining ingredients (apart from the macaroni); continue to process until silky, adding a little more almond milk until completely smooth.
3. Toss with the hot macaroni and serve with toasted pumpkin seeds and chopped parsley.

Ingredients

• 350g mixed nuts and seeds (cashews, hazels, almonds and sunflower seeds)
• 175g wholemeal breadcrumbs
• 1 medium onion, chopped
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons light soy sauce (naturally fermented)
• 3 tablespoons of sunflower oil
• 2 eggs
• 25g pumpkin seeds

Method

1. Preheat the oven to 180°C.
2. Grind the nuts and seeds so they look like medium-fine crumbs, not too powdery.
3. Mix all the ingredients together (saving the pumpkin seeds and 2 tablespoons of oil for the top). Place ingredients in a sheet of cling film, wrap around and roll to hold the mixture together.
4. Oil the roasting tin and roll out the loaf shape. Pour reserved oil over the top and scatter over the pumpkin seeds.
5. Cap loosely with foil and bake for 45 minutes.
6. Serve with vegetables of your choice in season and a simple brown onion gravy.

Ingredients

• 70g unsalted pistachios, chopped
• 40g soughdough breadcrumbs
• 1/2 lemon juice and zest
• 2 tsp Dijon mustard
• 1 tsp honey
• 4 Salmon Fillets
• 150g Quinoa (ready made merchant gourmet)
• 1/2 fennel bulb, thinly sliced
• 200g Broccoli Stems
• 200g asparagus
• 75g baby spinach
• 2 tbsp fresh dill, chopped

Method

1. Preheat oven to 180°C and line a baking tray.
2. Combine pistachios, breadcrumbs, lemon juice, mustard and honey in a small bowl. Season and spread mixture over salmon, pressing lightly to adhere
3. Place salmon on tray and drizzle with olive or rapeseed oil. Bake for 12-15 minutes.
4. Meanwhile boil water in a pan and add the broccoli and asparagus for 6-8 minutes. Drain and cool. Heat the quinoa according to packet instructions. Place the vegetables, quinoa, spinach, dill, lemon zest and juice in a mixing bowl and toss.
5. To serve, place the salad on the plate, placing the salmon on top. Enjoy warm or slightly cool.

Ingredients

• Serves 4
• 200g rice noodles
• 2 tbsp rapeseed oil
• 200g block firm tofu
• 1 green pepper, deseeded and sliced
• 1 red pepper, deseeded and sliced
• 2 carrots, spiralized
• 1 garlic clove, finely chopped
• 3 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 4 spring onions, sliced
• Juice of 1 lime
• 50g peanuts, roughly chopped
• A handful of fresh corriander

Method

1. Cook the rice noodles according to packet instructions. Drain and leave to one side.
2. Heat half of the oil in a large non-stick pan over a high heat and fry the tofu, turning gently, until it's golden all over. Set aside.
3. Heat the remaining oil. Fry the peppers and carrots for a minute, then add the garlic, cook noodles, soy and sweet chilli sauce and cook for two minutes or more.
4. Mix in the tofu, spring onions, lime juice and heat through.
5. Divide amongst four bowls and scatter the peanuts and coriander.

Ingredients

• 50g Butter, plus a little extra for greasing
• 2 tbsp peanut butter or almond butter
• 3 tbsp Maple Syrup or Honey
• 2 Ripe Bananas
• 1 apple, peeled + grated
• 250g Rolled Oats (or gluten free oats)
• 85g Dried Apricots, chopped
• 100g Raisins
• 100ml Hot Water
• 85g Mixed Seeds (pumpkin or sunflower)

Method

1. Preheat Oven to 160ºc. Grease and line a 20cm tin, square or rectangle with baking parchment.
2. Heat butter, peanut butter, maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, mix to combine.
3. Tip the oats, dried fruit and seeds in a large bowl. Pour in the combined banana, apple and stir everything until a moist mixture
4. Tip into the cake tin and smooth over with a spatula. Bake for 45-50min until golden. Leave to cool for 5 minutes, then cut into 12-15 squares, leave in tin to fully cool.

Ingredients

• 260g soft medjool dates, pitted
• 115g walnut pieces
• 100g rolled oats
• 1 tbsp flaxseeds blended with 2 tablespoons of warm water
• 1 vanilla pod, split and scraped (or 1 tsp of vanilla extract)
• 2tbsp of coconut oil, melted
• 2tbsp of date sugar or coconut sugar (available in H&B)

Method

1. Line a baking sheet with baking parchment and set aside. In a food processor, combine the dates, walnuts and oats and process until crumbly. Add all the other ingredients and process until the dough holds together. Form into a ball and cut into 20 pieces.
2. Take each piece and roll into a ball. Flatten with a palette knife into a cookie shape and indent with a fork on the top. Repeat putting each cookie onto the baking sheet. Refrigerate for 4 hours to firm up. Keep them in an airtight container in the fridge or cool place.

Ingredients

• 8 medjool dates, pitted
• 100g ground almonds
• 50g rolled oats
• 2 carrots, grated
• 3 tbsp flaxseeds, milled
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 30g coconut flakes
• 1 tbsp coconut oil, melted
• 2 tsp freshly grated ginger
• 30g walnuts grounded for coating.

Method

1. Place the dates, almonds and oats into your food processor and blitz until everything is roughly blended.
2. Add the rest of the base ingredients and blitz again. The mixture should be moist but not too wet to roll.
3. Roll into 12-14 balls. Rolling each one into the grounded walnuts for an extra coating.
4. Place into the fridge for at least 2 hours to firm up. Balls can be kept in the fridge or in a container at room temp for up to 7 days.

Ingredients

• 2 tbsp light olive or rapeseed oil
• 1 onion, finely chopped
• 1 red pepper, deseeded and diced
• 1 yellow pepper, deseeded and diced
• 1 tbsp taco seasoning mix (or mix together 1 tsp cumin, 1 tsp cayenne pepper and 1/4 tsp salt)
• 400g red kidney beans, drained and rinsed
• 400g chopped tomatoes
• 240g sweetcorn, drained and rinsed
• 300 ml passata
• 7 wholemeal soft tortillas
• 125g cheddar, grated

Method

1. Preheat the oven to 180°C. Heat the oil in a non-stick pan over medium heat and add the onion. Fry for 3 mins until softened, then add the peppers and cook for a further 2 mins. Mix the taco seasoning (or spices), followed by the beans, sweetcorn and chopped tomatoes. Cook for a further 5 mins.
2. Place 2-3 tbsp of the passata in an oven proof dish and spread out evenly on the bottom. Spoon 2-3 tbsp of the mixture in the centre of the tortilla and a sprinkle of cheese, and roll up. Place tortillas folded side down. Pour over the remaining passata over the tortillas and the rest of the cheese.
3. Bake in the oven for 15 mins until golden.