Recipes
Nutty Banana Squares
Ingredients
2 ripe bananas
2 tbsp pumpkin seeds
50 grams Brazil nuts
6 dates (soaked in hot water)
2 tbsp flax seeds
1 tsp ground ginger
30 grams dark choc
100 grams oats
Method
Place the ingredients into a food processor and blitz until very sticky. If it is too soft add few more oats than stated.
Make sure it is all mixed well. Then transfer to a parchment lined dish. Refrigerate for at least two hours.
Cut into squares and enjoy with a cup of tea. Yum!
Carrot, Radish & Gram Flour Loaf
Ingredients
300 grams carrots
50 grams radishes
1 tbsp Bouillon Stock
1 tbsp nutritional yeast
150 grams gram flour
Seasoning
2 tbsp pumpkin seeds
2 tbsp flax seed
2 tbsp olive oil
2 eggs
Method
First of all blitz the carrots in a food processor until shredded, add the radishes and the seeds, flax and season well. Then add the olive oil and the yeast and stock. Transfer to a large bowl and add the flour and eggs. Mix well. Season if needed.
Bake in a preheated oven at 160 degrees for about thirty five minutes. And enjoy with lashings of butter.
Cod, Sweet Potato & Turnip Stew
Ingredients
2 cod loins
30 grams kale
1 red onion chopped
4 cloves garlic chopped
1 small glass white wine (optional)
1 tbsp Boullion stock
Juice one lemon
1 sweet potato chopped
Half turnip chopped
Seasoning
Method in slow cooker
If making it in slow cooker then put all the ingredients in except the cod and a little water and put on to cook. At least for four hours on low setting. About two hours in place the cod in there. Stir and flavour if needed and serve.
In a normal pan
In a normal pan cook the onions and garlic to start with, the stock and add the sweet potato and turnip, season. Add the wine, the lemon juice, the kale and then leave to cook for thirty minutes.
Then add the cod, cook for a further then minutes and season again if needed. And serve.
Broccoli & Butter Bean Soup
Method
Vegan Peanut Butter & Oat Cookies
Ingredients
150 grams oats
2 tbsp milled linseed
2 tbsp rape seed oil
2 tbsp dark brown sugar
2 -3 tbsp almond milk
2 tbsp peanut butter
2 tbsp gluten free flour
50 grams dark chocolate
Method
In a large bowl add the oats, sugar and linseed. Stir well. Add the oil and almond milk and then the peanut butter, this will make a wet paste. Add the flour to thicken, then mix well. Spoon onto a baking sheet lined with parchment paper and bake in an oven for thirty minutes at 160 degrees. When baked, leave to cool, and then melt the dark choc and spoon onto the cookies when cooled. Yum!
Gooey Chia & Dark Chocolate Cake
Ingredients
150 grams ground almonds
2 tbsp milled flax seed
100 grams dark chocolate
1 baking powder
2 tbsp rapeseed oil
2 tbsp date syrup
50 mls coconut milk
Method
Preheat oven to 160 degrees.
In a large bowl add the oil, baking powder and syrup, mix well. In a small bowl mix water with the milled flax. Stir and leave.
Mix in the ground almonds and coconut milk to the original mix. Add that flax egg. Stir well. Transfer to a lined loaf tin. Bake in oven for forty five minutes. Remove from oven and enjoy with tea.
Gram Flour Bread with Sundried Tomatoes & Courgettes
Ingredients
150 grams gram flour
1 tbsp baking powder
1 tbsp stock
1 egg
splash water
seasoning
120 grams dried tomatoes chopped
100 grams cooked courgettes
Method
Preheat oven to 160 degrees, meanwhile line a loaf tin with parchment paper. In large bowl add the gram flour, baking powder, stock and seasoning. Stir well and add the water and mix again. Add the egg and mix as it will become quite sticky. Add all the other ingredients. Season again and mix until all combined together. Transfer to the loaf tin and place in oven. Cook for forty minutes. When cooked it will come clean when a knife is placed in. Serve with salad and lots of butter!
Vegan, Chocolate Chip, Almond Butter & Maca Cake
Ingredients
150 grams ground almonds
100 grams dark chocolate chips
1 tbsp baking powder
2 tbsp milled flax seed
water
2 tbsp rapeseed oil
1 tbsp Maca powder
2 heaped tbsp almond butter
50 ml almond milk
Method
In a large bowl mix the oil, baking powder, chocolate chips and almond butter. Add water the milled flax and mix well in a separate bowl. Add this and mix well to the almond butter mix, add the ground almonds, the almond milk and stir until very well combined. Transfer to a lined loaf tin and cook in a preheated oven for forty minutes at 160 degrees. This is the best cake yet!
Vegan Chocolate & Strawberry Pudding
Ingredients
250 grams dark melted chocolate
100 grams fresh whole strawberries
2 tbsp milled flax seed
Water
100 grams desiccated coconut
2 tbsp rapeseed oil
2 tbsp date syrup
1 tbsp baking powder
Method
Melt the chocolate in a Bain Marie for about ten minutes, leave on low heat. Meanwhile in a large bowl, add the oil and syrup. Add the milled flax seed to a small bowl followed by two to three tbsp water and mix well, until it becomes gloopy. Leave to one side. When chocolate has melted add to oil and syrup, add the baking powder and mix well. Add the flax seed and and then the coconut. Finally fold in the strawberries until it is mixed really well. Bake in a reasonably low oven (120 degrees) for about twenty minutes and then up it to 160 degrees after twenty minutes minutes more. Remove and let it cool and serve with yoghurt or eat alone…..YUM!
Broccoli & Chilli Falafel
Ingredients
1 head broccoli
2 spring onions
1 green chilli
250 grams chick peas
4 oat cakes
Seasoning
1 egg
Juice half lemon
3 tbsp rapeseed oil
Method
Blitz the broccoli in a food processor, and add the chick peas. Add the lemon juice, oil, seasoning, and the onions and chilli. Blitz again and add the egg.
Add the oatcakes which will help to bind the falafel. Add seasoning again if needed.
Preheat oven and lay some parchment paper onto a baking sheet. Spoon the mixture onto the sheet and cook in the oven for about thirty minutes. Serve with tahini…..
Sticky Toffee Date Crumble
Ingredients
100 grams flaked almonds
2 apples sliced
2 nectarines sliced
7 medjool dates (approx. 200 grams)
250 grams soya cream
Method
Put the dates in a bowl and cover with boiling water, leave to soak for about fifteen minutes. Preheat the oven to 160 degrees.
Lay the apple and nectarine slices in an oven proof dish, enough for six servings. Put to one side. When the dates have been soaking for the time needed, remove the stones and put into a food processor. Add the soya cream and blitz for a minute. The end result will be a smooth toffee like sauce, pour this over the apple and nectarines. Then sprinkle the flaked almonds over the top and cook in the oven for about thirty minutes. When cooked through, leave under the grill for about five minutes to brown the top. Serve on its own or with yoghurt! YUM!
Chocolate & Raspberry Slabs
Ingredients
200 grams creamed coconut (block variety)
2 tbsp coconut oil
2 tbsp date syrup
150 grams ground almonds
1 small punnet raspberries
60 grams dark chocolate
Method
Melt the block coconut in a pan on a low heat adding the coconut oil. When melted add the date syrup and leave to cool. Blitz the raspberries in a food processor or mash with a masher. Add the almonds to the coconut mixture and mix well. Lay in a square dish with parchment paper. Transfer to the fridge. Remove after half hour and lay the raspberries on the top of the mixture. Place in freezer for further half hour.
Melt the chocolate in a Bain Marie and leave aside to cool for a little while. Remove the mixture from the freezer and pour the chocolate over the top and smooth over with back of a spoon. Place in fridge for couple hours. When set take out and chop into squares, keep refrigerated. YUM!
Gram Flour Pizza
Ingredients
For the base;
150 grams of chick pea or gram flour
2 eggs
Method
Add the flour to a large bowl and crack one egg into it. Use a wooden spoon to gather it all together then add the second egg and it will begin to stick together. Use your hand next to collect all the remaining mix. Squash together into a ball, cover in film and refrigerate for an hour.
For the topping;
Handful cherry tomatoes
1 clove garlic
Half onion
3 spring onions
6 small green peppers
Seasoning
4 chestnut mushrooms
40 grams manchego cheese
6 slices salami (optional)
Handful green leaves of your choice
Method
Preheat the oven to 180 degrees. Chop the tomatoes, onions, garlic and spring onions and fry in some rapeseed oil on gentle heat. Season well.
Remove the pizza dough from the fridge and remove from film. Roll out to about half centimetre thick on a flat surface, using some gram flour so it doesn’t stick.
Place onto a baking sheet, and cook on one side in the oven. This will take about ten minutes. Take the tomatoes off the heat, leave to one side. When the pizza is cooked on one side remove from oven and turn over. Now you can build your pizza.
Put the tomato mix on first, then the mushrooms, green peppers, cheese, salami and then put back in oven for a further ten minutes. When cooked and cheese has melted take out and add the leaves and enjoy! YUM!
Chicken with Fennel & Linseed Crust
Ingredients
4 Chicken skinless thighs
4 tbsp linseed
1 tbsp fennel seeds
1 egg
Seasoning
Method
Preheat the oven to 180 degrees. Sprinkle the linseed and fennel on a flat plate, season well. Crack and beat the egg into a bowl. Coat each chicken thigh in the egg and then roll over the linseed/fennel mix. Transfer to an oven proof dish. When all bits of chicken have been coated then place in the oven for about forty five minutes. The outside will be crispy and the centre should be cooked. Serve with green leaves and fried courgettes.
Cherries with Chocolate Ganache
Ingredients
150 grams dark choc
250 soya cream
1 tbsp date syrup
150 grams pitted cherries
Method
Pour the soya cream into a pan and put on a low heat for a few minutes. When it appears to be heated (make sure it doesn’t boil over), take off the heat and add the dark chocolate stirring all the time until the chocolate has melted. The mixture will end up being glossy and smooth. Add the date syrup and then leave to cool for about fifteen minutes. Then add the cherries, mix well and refrigerate. Leave in fridge for up to an hour until it has set and then serve.
Lemon Cake
Ingredients
150 grams ground almonds
Juice 2 lemons
Grated rind of 1 lemon
1 tsp baking powder
100 grams butter
2 tbsp coconut sugar
1 egg
Method
Melt the butter in a pan, transfer to a large bowl and add the lemon juice, lemon rind and sugar. Mix well. Add the baking powder and the ground almonds. Then add the egg,
Transfer to a loaf tin lined with parchment paper and bake in a preheated oven for forty minutes. The taste of the lemon comes through wonderfully….
Chia Chocolate Date Cake
Ingredients
150 grams ground almonds
6 medjool dates soaked in hot water
100 grams butter
1 egg
2 tbsp coconut sugar
2 tbsp cocoa powder
2 tbsp chia seeds
1 tsp baking powder
Method
Start by melting the butter in pan and then pour into a large bowl, add sugar and cocoa powder and mix well. Then add the baking powder. Mash up the dates that have been in hot water and add these too, then stir well with a wooden spoon. Finally add the ground almonds, chia seeds and the egg. Mix well and transfer in loaf tin and cook in preheated oven at 180 degrees for forty-five minutes or when it is cooked by doing knife test. This cake is rich and not too sweet. You only need a little to be satisfied. YUM!
Salmon, Radish & Paprika Pate
Ingredients
200 grams smoked salmon
Juice half lemon
2 radishes
2 spring onions
Seasoning
2 tbsp creme fraiche
1 level tsp paprika
Method
Blend radishes, onions, lemon juice and salmon in a food processor. Add the seasoning and the paprika and blitz again. Lastly add the creme fraiche and season more if necessary. Transfer to a bowl, cover and refrigerate for an hour before serving. Enjoy with crackers. Yum!
Haloumi In Radish & Chilli Marinade
Ingredients
4 radishes
4 spring onions
30 grams rocket
2 cloves garlic
1 green chilli
Juice half lemon
2 tbsp olive oil
Seasoning
200 grams haloumi
Method
Blitz all the ingredients in a blender (aside from the haloumi), and when blended add to an oven proof dish over the chopped up haloumi. Bake in a preheated oven for thirty minutes and when browned remove from oven. Serve with a salad. YUM!
Banana, Fruit & Nut Cake
Ingredients
150 grams ground almonds
2 eggs
30 grams dried fruit
2 chopped bananas
50 grams raw ground nuts
1 tsp baking powder
1 tsp ground ginger
2 tbsp melted coconut oil
2 tbsp date syrup
Method
Melt the coconut oil, and place in a large bowl when cooled down. Preheat the oven to 180 degrees. Line a loaf tin with parchment paper. Add the ground nuts and mix well. Add the baking powder and ginger. Mix again and add the ground almonds. Then add the date syrup. Mix well before adding the eggs. It will be quite wet but will cook well. Place in the oven for about forty minutes or until cooked through when doing the knife test. Enjoy with a cuppa….YUM!!
Beautiful Chocolate Cake
Ingredients
150 grams ground almonds
3 tbsp brown sugar
1 tsp baking powder
1 tsp ground ginger
100 grams melted butter
2 tbsp cocoa powder
2 eggs
100 grams chopped dried figs
Method
Start by melting the butter in pan and then pour into a large bowl, add sugar and cocoa powder and mix well. Then add the baking powder and ground ginger and stir well with a wooden spoon. Then add the ground almonds and the eggs. Finally add the figs and mix. Place in loaf tin and cook in preheated oven at 180 degrees for forty-five minutes or when it is cooked by doing knife test. This cake is rich and not too sweet. You only need a little to be satisfied. YUM!
Default Vegan Chocolate Cheesecake
Ingredients
100 grams ginger biscuits
6 Medjool dates
50 grams desiccated coconut
Vegan ganache made with…
200 grams dark chocolate
250 grams soya cream
Method
For the ganache; heat up the soya cream in a pan making sure the heat is low. When it heats up and making sure it doesn’t bubble over take it off heat and stir in the chocolate until it melts and becomes glossy. Leave to one side.
Line a spring back tin with parchment paper. Then for the base; blitz the ginger biscuits in a food processor and add the dates and the coconut so it becomes a sticky texture. Remove from processor and place in a spring back tin. Leave in fridge for about an hour. When it has set add the ganache to the top of the biscuit base and smooth over with a spoon. Place in fridge for up to four hours before you serve. YUM!
Coconut Dates (vegan)
Ingredients
10 medjool dates
30 grams chocolate ganache (see recipe above)
30 grams desiccated coconut
Method
Slice the medjool dates in half and de-seed if needed. Dip them into the chocolate ganache and place onto a large plate of the desiccated coconut. Roll them about so they are covered and place on parchment paper and then into the fridge to set.
Cheese on Toast!
Ingredients
1/2 slice of Bregg from recipe below
2 slices Emmental
Tomatoes sliced
Handful parsley chopped
Few olives chopped
Seasoning
Method
Take the Bregg and slice in two, toast on one side for couple minutes and then turn over. Place the cheese on top and grill for one minute, then place the tomatoes, olives and parsley on and grill for two more minutes. Remove and season. Enjoy the best cheese on toast ever.
Risotto with Beans, Feta & Pesto
Ingredients
400 grams risotto rice
1 small sweet potato peeled and chopped
200 grams green beans trimmed and chopped
200 grams fresh spinach roughly chopped
3 cloves garlic peeled and chopped
1 onion peeled and chopped
1/2 litre chicken stock
125 ml white wine (optional)
Seasoning
30 grams butter
Method
Heat the butter in a pan and add the onion and garlic. Coat the ingredients in the butter and when the onion is browned add the sweet potato and season well. Cook for a couple minutes and add the rice. Add a little stock and stir well. Continue this for about ten minutes and add the wine. Keep stirring so it does not stick. The rice will cook very slowly. Add all the stock and wine until the rice is nearly cooked and add the beans and spinach. Cover for about five minutes. Season again if needed.
When ready serve with the thyme pesto made below, and feta cheese. YUMMY!
Thyme, Spinach & Walnut Pesto
Ingredients
Juice of 1 lemon
30 grams raw walnuts
50 grams fresh spinach
3 cloves garlic
Handful fresh thyme
3 tbsp olive oil
Seasoning
Method
Place all the ingredients into a food processor, blitz until well blended. Taste to make sure the seasoning is right and when ready serve with pasta, cook on a leg of lamb or add to a risotto. YUM!
Lamb Curry with Carrots & Spinach
Ingredients
250 grams roasted lamb chopped
1 small potato, peeled & chopped
2 carrots peeled & chopped
2 tbsps fresh ginger finely chopped
1 chopped chilli
1 tsp cumin powder
1 tsp turmeric
Seasoning
100 grams spinach
2 cloves garlic chopped
Method
Heat up some oil in a pan and add the garlic, ginger, chilli and carrots. Season well and stir, then add the turmeric and cumin powder, lamb and pour in a half cup of water. Stir again and cover. Make sure the water absorbs into the ingredients and once it does add the spinach, taste the make sure it tastes well seasoned and if more water is needed add some.
Leave to cook for about forty minutes on a low heat and then serve with rice and salad. YUMMY!
Roasted Peppers Stuffed With Feta, Salsa & Sweet Potato
Ingredients
2 x romano peppers
2 x small sweet potatoes peeled & cubed
1/2 block feta cheese
1 small red chilli
30 grams rocket
20 grams coriander
Juice half lemon
1 tsp grated lemon zest
2 tbsp rape seed oil
Seasoning
Method
Preheat the oven to about 180 degrees. In an oven proof dish place the sweet potato, drizzle some oil over and season. Bake for about twenty minutes. Meanwhile place all the ingredients aside from the feta and peppers into a food processor and blitz. This will make a delicious salsa, this will make the most of the flavours for this dish. Mash the feta up, and add the salsa to the feta and mix well. Slice open the peppers and deseed.
When the sweet potato is cooked remove from the oven, add these to the salsa and feta. Mix well again. Place the peppers in the dish already used and stuff with the salsa mix. Cook for thirty minutes. Serve; eat on their own or with some fish…..YUM!
Greek Yoghurt Pizza with Goats Cheese & Tomatoes
Ingredients
150 grams plain Greek yoghurt
300 grams gluten free self raising flour
1 tsp baking powder
Pinch of salt
For the topping;
Several slices of soft goats cheese
Drizzle olive oil
Seasoning
Several Sun blushed tomatoes
Several cherry tomatoes
Method
In a large bowl, place the yoghurt, flour, baking powder and salt and bind together. Mix until it forms a dough. Then with you hands onto a flat surface with some flour make two or three patties by flattening with your hand. The great thing about this bread it doesn’t need to rise. Heat up a frying pan with some rape seed oil and place one patty in there. When one side is done take turn over. When both sides are done, take off and heat up your grill. Put the cheese, sun blush tomatoes and tomatoes on top, season well and add the olive oil. Place on a baking tray and put under grill for five minutes. When cheese has melted it is ready….Enjoy!
Cashew Cream with Cranberries & Blackberries
Ingredients
140 grams raw cashews (soaked overnight in water)
Half cup almond milk
100 grams dried cranberries & blackberries (soaked in hot water for 10 minutes)
2 tbsp flaked almonds
Method
When the cashews have been soaking for at least twelve hours, drain them off and place into a food processor. Blitz for about three minutes and add some almond milk to make smooth. Add more almond milk if you need to.
Drain the fruit and place in the food processor and blitz until mixed well. Remove and place into a bowl. Take some small glass bowls and spoon in two to three tablespoons of the cashew cream and then spoon the fruit on top. Sprinkle the flaked almonds and refrigerate for two hours. Serve and enjoy…..
Dark Chocolate Covered Almond Butter Filled Dates
Ingredients
100 – 150 grams dark chocolate callets or broken dark choc
Approx nine medjool dates pitted & halved
Small amount of almond butter
Method
Melt the chocolate in a bowl over hot water, making sure it doesn’t get too hot as it will burn the chocolate. Meanwhile fill the halved dates with the almond butter, using the end of a tea spoon as only a small amount will be needed. Once this has been done then dip them into the melted dark chocolate and lay them on parchment paper. Once all done place in the fridge for couple hours. Store in an airtight container and keep in fridge. Yum!
Roasted Swede, Sweet Potato, Miso & Chilli Soup
Ingredients
1 Whole Swede roughly chopped
2 Sweet Potatoes chopped
1 Large onion chopped
6 garlic cloves with skin on
1 tbsp Bouillon stock
1 tbsp miso paste
1 pint water
4 spring onions
Chopped parsley
Seasoning
Rape seed oil for drizzling and cooking
Method
Preheat the oven the 200 degrees. Arrange the swede, sweet pototoes, onion and garlic on a baking sheet. Season well and drizzle the oil over them. Place in the oven for 30 minutes. Turn them around after fifteen minutes. After twenty minutes, heat some oil in a large sauce and add the spring onions. When the veg has cooked add to the pan and stir well. Mix the stock and miso in hot water and stir well. Add this to the veg and stir well. Bring to the boil. Simmer for about fifteen minutes and take off heat when cooked. Sprinkle the parsley on top and serve. Yummy!
Sweet Potato, Yellow Pepper & Roast Garlic Tart
Ingredients
For the pastry;
1 egg
180 grams ground almonds
2 tbsp coconut oil
Method
Heat the coconut oil in a pan and when melted leave to cool for a few minutes. Add it to the ground almonds and mix so it looks like suet. Crack in the egg and mix well and then bind into a pastry consistency. Cover in cling film and refrigerate for an hour.
For the filling;
Ingredients
One large sweet potato
One yellow pepper
4 cloves garlic
Seasoning
1 large tbsp tahini
Juice half lemon
Drizzle of rapeseed oil and extra for processor.
1 tbsp flax seeds
Method
Preheat your oven to 160 degrees. Chop the sweet potato, garlic and peppers and lay on a baking sheet. Drizzle oil on and season. Place in the oven for 30 minutes. When cooked, leave to cool for a little while and then transfer to a food processor. Add the tahini, the rest of the oil, juice of lemon, seeds, season and blitz for couple minutes. Remove from processor.
Take the pastry from the fridge and roll out with rolling pin and cut out rounds with a cookie cutter. Place in muffin tray, it should make about ten little tarts. Bake the pastry cases for about fifteen minutes and when ready remove and add the filling to the cases. Cook for further twenty minutes. When cooked serve with green salad and mascarpone cheese. Yummy!
-
Almond Choc
Ingredients
170 grams flaked almonds
2 tbsp coconut oil
30 grams coconut cream
70 grams dark choc
Method
Heat the oil in a pan and add the cream, it will blend in with the oil and become a creamy paste. Remove from heat and add the almonds. Stir well. Place in a dish lined with parchment paper and leave in fridge for about an hour.
When hardened, melt the dark choc and cover the almond block. Place in fridge again and when set, chop into squares….and enjoy!
-
Fresh Ginger Turmeric Latte
Ingredients
150 mls coconut milk
1 grated thumb size piece fresh ginger
Black pepper
Pinch turmeric
1 squidge rice syrup
Method
Place all the ingredients in a small pan and place on a low heat. Stirring all the time and when bubbling take off heat. Drink for taste but it is good for you….
Apple & Almond Tarts
Ingredients
For the pastry;
180 grams ground almonds
2 tbsp coconut oil
1 egg
For the filling;
3 medium apples sliced into 12
3 tbsp flaked almonds
3 tbsp rice malt syrup
Method
Preheat the oven to 160 degrees. Place the ground almonds into a large bowl and heat the oil up, when cooled add it to the almonds and mix until it becomes like suet. Add the egg and bind the mixture, it will be like pastry. Wrap it in cling film and place in fridge for 30 mins.
Meanwhile place the apples on a baking sheet, spoon some syrup on and bake for about ten minutes. Remove and sprinkle some flaked almonds on, put back in the oven for further five minutes. When cooked remove. Meanwhile take pastry out of fridge and with rolling pin, roll out and cut twelve circles with cookie cutter. Place in each muffin case and bake for about ten minutes. When done place each piece of apple onto each pastry circle and bake for few minutes. Remove and eat!! Enjoy….
-
Carrot Soup with Kale & Chilli Salsa
Ingredients
5 large carrots, peeled and chopped
2 cloves garlic peeled
1 large onion peeled and chopped
1 tbsp Bouillon stock
1 tbsp butter
1 pint water
Seasoning
1 tbsp honey
For the salsa
3 Kale leaves
1 red chilli
Juice half lemon
Seasoning
20 grams rocket leaves
2 tbsp rapeseed oil
Method
Place the butter in a large saucepan and melt, add the onion, garlic and carrots and stir for about 2 mins. Season and add the stock, seasoning and stir well. Add the water and leave to bring to the boil on gentle heat. Taste and season if needed. Add the honey and simmer for about 30 minutes. When cooked leave to cool for sometime and the blitz until smooth.
For the salsa, place all the ingredients in a food processor and blitz until it becomes well mixed and resembles a salsa. Serve with the soup to add taste and texture…
-
Chococonut
Ingredients
100 grams desiccated coconut
2 tbsp coconut oil
20 grams block coconut cream
2 tbsp rice malt syrup
80 grams dark choc
Method
Melt the coconut oil in a pan, then add the cream and melt this too. Add the coconut and coat it with the melted oil and cream. Add the syrup and stir well. Line a small dish with parchment paper and spoon the coconut mixture in it. Leave in the fridge to set for about 2 hours. When set, melt the chocolate and spoon over the set coconut and place in fridge once again for about an hour. Chop into squares and serve! Much better than the commercial stuff!
Split Pea, Pecorino & Parlsey Frittata
Ingredients
100 grams cooked and soaked split peas
50 grams chopped pecorino
Small bunch chopped parsley
Half red onion chopped
2 cloves garlic
1 tsp chilli flakes
2 beaten eggs
Seasoning
Method
Heat a non stick pan using a little butter. Cook the onion, garlic and chilli flakes and after about five minutes add the split peas, mix well and season well. Then add the cheese, parsley and when they have been cooking for about five minutes more, arrange them so they are in the middle of the pan and then pour in the beaten egg. Use a pallet knife when the edge of the egg begins to cook and run it round so it can’t stick. When cooked on one side flip it over. When cooked then serve with a salad. Yum!
-
Vegetable Hummus with Roasted Vegetables
Ingredients
1 Sweet potato peeled & chopped
1 small red onion chopped
4 cloves garlic
1 courgette chopped
1 leek chopped
Rapeseed oil
Juice half lemon
1 tbsp tahini
Seasoning
Method
Preheat oven to 180 degrees. Prepare the veg and roast for 30 mins. When roasted place some of it in a food processor with the tahini, lemon juice, seasoning and oil. Blitz until well mixed and serve with the remaining veg or use as a dip!
Broad Bean, Chilli & Ricotta filled Roasted Red Peppers
Ingredients
2 Long red peppers
A glut of rapeseed oil
Seasoning
2 Sticks of celery
1 Green chilli
10 Grams parsley
Juice half lemon
1 tsp Bouillon stock
200 grams Ricotta cheese
Method
Preheat oven to 160 degrees, and then cut the peppers down one side, lay on baking sheet, drizzle some oil on and season. Place in the oven.
Meanwhile peel and shell the beans and cook on moderate heat for until cooked. When cooked blend in food processor with all the other ingredients adding the Ricotta at the end. Make sure it is well seasoned and add more if needed. When the peppers have been cooking for about 20 minutes take out of oven, fill each pepper with the broad bean mixture once it had been blitzed.
Cook for further 15 minutes and grill for five minutes. Serve alone or with chicken, salad or serve as a pasta sauce.
Sweet Potato, Chilli & Butterbean Patties
Ingredients
1 tsp chilli paste
2 small cooked sweet potatoes
1 tin butterbeans
10 grams coriander
seasoning
2 tbsp garlic olive oil
Juice half lemon
Method
Using a food processor blend the sweet potatoes, beans, and chilli first. Add the lemon juice and oil and season well. Add the coriander last. The paste should be wet but not too wet when all blended. Spoon onto a baking sheet and bake in a moderate oven, 160 degrees for thirty minutes. Serve with salad and baba ganouche.
Broad Bean & Cream Cheese with Pasta
Ingredients
200 grams pasta
150 grams broad beans
Butter for cooking
1 small red onion
3 cloves garlic
1 tsp Bouillon stock
2 tbsp red wine
Seasoning
50 grams cream cheese
30 grams parmesan
Method
Fry the onion and garlic in some butter and season well. Add the stock, the broad beans and wine. Stir well. Cook on low heat and leave for fifteen minutes. In the meantime heat some water for the pasta. Add the cream cheese to the broad bean mixture and stir in well. When the pasta is cooked add this to the mixture and mix well. Grate the parmesan on the top and serve! Yummy….
Roasted Butternut Squash, Sweet Potato & Halloumi, with Broad Bean, Cabbage & Avocado Cream
Ingredients
Half butternut squash peeled, sliced and cubed
1 small sweet potato, peeled and cubed
3 to 4 chestnut mushrooms, sliced
225 grams halloumi cheese cubed
150 grams broad beans cooked
Juice half lemon
1 half avocado
50 grams cooked green cabbage
Seasoning
1 small red onion chopped
3 cloves garlic sliced
1 tsp Bouillon stock
Few tbsp olive oil for roasting and for cream
Few basil leaves
Method
Preheat oven to 160 degrees. Place the squash and sweet potato onto a baking tray and season and pour over the olive oil. Roast for about twenty minutes. In a sauce pan fry the onion, garlic and add the stock and season. Leave to one side. Take out the squash from the oven and add the mushrooms and halloumi. Bake for a further fifteen to twenty minutes.
In a food processor, add the lemon juice, avocado, seasoning, cabbage and the basil leaves as well as olive oil, add the cooked onion and garlic. Blitz until creamy. Leave to one side.
Remove the squash etc from the oven and place onto a serving dish, Scatter the cooked broad beans and then spoon the creamy avocado mixture on the top. Pour a little olive oil on the top and season. Serve!
Butternut Squash, Flagolet Bean and Mushroom Lasagne
Ingredients
Half buttersquash thinly sliced
100 grams sliced mushrooms
265 grams flageolet beans
400 grams tomato passata
4 cloves garlic peeled/sliced
1 small red onion sliced
10 grams fresh chopped basil
150 grams cream cheese
1 tsp Bouillon stock
seasoning
1 tbsp paprika
100 grams frozen peas.
Method
Preheat the oven to 160 degrees. Lay the butternut squash on a baking sheet and drizzle oil and season. Cook for around 20 minutes. Meanwhile, in a pan heat up some butter and cook the garlic and onion. Season, add the stock and beans. Stir well, add the passata and cook for about ten minutes on a medium heat. Season again if needed. Add the peas. Remove the squash from the oven, and take the passata off the heat. Take an oven proof dish around 8 inches in diameter all around.
Pour a layer of sauce on the base of the dish and lay some sheets of the squash on top. Spread the cream cheese on the squash and layer some mushrooms. Keep doing this until the ingredients have all been used ending with some sauce so it does not dry in the oven. Bake in the oven for about 35 minutes.
Serve with plenty of greens!
Chicken & mushroom quinotto with greens
Ingredients
150 grams quinoa (cooked)
2 cooked chicken legs (bones removed)
1 red onion chopped
2 cloves garlic
2 small yellow peppers chopped
3 large chestnut mushrooms sliced
1 cup chicken stock
1 tsp Bouillon stock
seasoning
2 large cabbage leaves sliced
Bunch fresh mint chopped.
Method
Fry some butter in a pan and add the onion and garlic, cooked down and add the peppers, season and the cooked quinoa. Add the Bouillon, the mushrooms and cook for about fifteen minutes. Stir well.
Add the chicken stock, let it reduce for further ten minutes and add the chicken. Taste and season more if needed. Leave to cook and add the cabbage so it wilts.
Serve with the chopped mint and enjoy!
Nectarine & Rose Water Crumble with Almonds & Pistachios
Ingredients
4 nectarines chopped into medium pieces
2 tbsp rose water
50 grams of almonds and pistachio (blitzed)
1 tbsp rice malt syrup
Method
Cook the nectarines with the rose water in a pan for ten minutes. Blitz the nuts and leave to one side. Preheat the oven to 160 degrees meanwhile. When the nectarines have cooked then place them in a dish and place the nuts on the top, spoon over the rice syrup and place in oven for about 15 to 20 minutes.
Serve with yoghurt. Yum!!!
Cauliflower Pizza
Ingredients
For the base: 250 grams cauliflower (blitzed up)
100 grams ground almonds
1 egg beaten
Seasoning
2 tbsp rape seed oil
For the topping; 3 large mushrooms
75 grams soft goats cheese
20 grams rocket leaves
Cherry tomatoes
2 tbsp olive oil
Seasoning
Method
Preheat the oven to about 160 degrees. Place the cauliflower in a large mixing bowl, add the almonds, seasoning and egg and mix well. Lay in four small sections on greaseproof paper, on a baking sheet and place in the oven.
Cook for about 20 minutes and then turn over and cook on other side for about 5 mins.
Remove from oven and put the mushrooms, tomatoes and olive oil on the base. Season well and place in the oven for five mins. Remove and then add the goats cheese and put back in the oven. Cook for further 10 minutes. Take out and place the rocket leaves on the top and enjoy!! Yummy!
- Method
-
Roasted Pepper with Mozzarella & Broccoli Pesto
Ingredients
One yellow pepper
Broccoli pesto; 10 grams rocket, 70 grams broccoli, juice of one lemon, seasoning and olive oil.
150 grams mozzarella
60 grams mushrooms
1 avocado
Seasoning
Method
To make the pesto blitz the ingredients in a food processor. Preheat the oven to 160 degrees. Cut the pepper in two and place on a baking tray, drizzle olive oil on it and season and place in oven for about ten minutes. Meanwhile fry the mushrooms and mash the avocado and place on a plate. Drizzle olive oil and season.
Remove the pepper from oven and stuff with mozzarella and pesto. Place back in oven for about ten more minutes. When mushrooms are cooked place on top of avocado. When pepper is cooked serve on the avocado and mushrooms. Enjoy!!
Broccoli Pesto Pasta with Mozzarella
Ingredients
For the pesto: 10 grams rocket
juice of one lemon
1 tbsp olive oil
seasoning
70 grams broccoli
Plus; 100 grams broad beans
70 grams gluten free pasta
Buffalo mozzarella
Method
Cook the broad beans in a pan for about ten minutes, meanwhile in a food processor blitz the rocket, lemon juice, olive oil, broccoli and seasoning. Blitz until smooth. Leave to one side. Cook pasta in water and when ready incorporate with the broad beans. Chop up the mozzarella and add to pasta and beans. In a pan mix it all up with the pesto mix, season again if needed and serve. Yummy!
Halloumi, Mushroom & Beetroot Salad
Ingredients
100 grams halloumi (sliced)
3 small pickled beetroot (sliced)
1 small onion, 1 clove garlic (both chopped)
100 grams chopped button mushrooms
handful rocket
seasoning
For the dressing
2 tbsp tahini
juice half lemon
1 tbsp cider vinegar
1 tbsp olive oil
Method
Fry the onions and garlic in some butter for a few minutes, season well, Add the mushrooms and fry for few minutes more. Arrange the rocket and beetroot on a plate, layer the mushrooms on top when cooked. In the same pan add the Halloumi and fry on each side for a couple minutes. Place on top of the mushrooms. For the dressing mix all the ingredients well in a bowl, season and pour over the salad. Enjoy!!!
Goat Cheese Tart
Ingredients; the pastry
180 grams ground almonds
2 tbsp coconut oil
2 medium eggs
extra oil for greasing
Method
Melt the coconut oil in a pan and leave to cool. Place the almonds into a pan, add the oil and stir well. Add the eggs and mix until it binds together. Scoop it all up and cling film it. Leave in fridge for an hour or two until it firm ups.
Ingredients: for the filling
120 grams soft goats cheese
1 egg beaten
10 grams chopped chives
1 large medium heat chilli chopped
1 tsp paprika
Seasoning
Method
Preheat the oven to about 180 degrees. Place the goat cheese, chives, chilli and paprika in a bowl and mix well. Combine well and place in fridge for about twenty minutes. Remove pastry from the fridge and roll out to about half centimetre thick. The pastry can be quite sticky so it is good to roll it under the cling film. Use a cookie cutter to cut out eight to ten rounds. Grease a muffin tin and using a pallet knife place each round into the muffin tin. Blind bake for about fifteen minutes. No cooking beads needed. Remove from oven and evenly spoon the mixture into each tart case. Place back in oven for about twenty minutes. The tops should to slightly golden. Remove from oven and serve with salad. Yum!!
-
Energy Balls
Ingredients
100 grams dark chocolate (85%) but you can use what you like
130 grams medjool dates
100 grams cashew nuts
3 tbsp rice syrup
Method
Place the nuts and choc in a food processor and blitz, add the dates and blitz until all mixed. Put the processor on slow and through the top pour in the rice syrup. Until it has all been blinded together. Roll into balls and place on parchment paper and refrigerate for couple hours before eating. Yum!
-
Courgetti,Sweet Potato & Halloumi Crumble
- Ingredients
- 1 large courgette spiralised
- 1 sweet potato peeled & chopped
- 1 small onion finely chopped
- 4 cloves garlic finely chopped
- Seasoning
- 2 spring onions
- 1 tsp Boullion Stock
- 1 tsp fennel seeds
- 250 grams halloumi sliced
- 100 grams oatcakes (blitzed into crumbs)
- a little butter
- A small bunch parsley chopped
- Method
- Fry the onion, spring onion and garlic in some rapeseed oil, season, add lemon juice, parsley and the stock and mix well. Meanwhile preheat the oven to 180 degrees. Place the courgettes and sweet potato in an oven proof dish, season and drizzle some oil, take the onion mix off the heat place on top of the courgettes and sweet potato and transfer to the oven for about fifteen minutes. When cooked take out the oven and place the halloumi on the mixture, transfer back to oven and leave in for twenty minutes. Meanwhile heat some butter in a frying pan and add the blitzed oat cakes so they are coated. Leave to one side. Remove the dish from the oven and place the oatcake mix on top and place back in oven one last time. Cook for a further fifteen minutes. Remove and enjoy!
-
Warm Broad Bean & Halloumi Salad
Ingredients
250 grams cooked broad beans
250 grams halloumi cheese cubed
1 small onion chopped
50 grams baby spinach
70 grams chestnut mushrooms sliced
1 tbsp rape seed oil
Squeeze half lemon
Seasoning
1 small chilli deseeded & chopped
Method
Heat the oil in a pan, fry the onion and chilli for couple minutes. Add the halloumi until it has browned a little, then add the broad beans and the mushrooms. Let them cook for few minutes, add lemon juice and season. Wilt the spinach into the pan, stir well and serve. Eat on its own or with chicken or fish.
-
Falafel
Ingredients
15 grams fresh coriander
400 grams tinned chick peas (drained)
2 or 3 oat cakes
1 tbsp rape seed oil
splash water
Method
Preheat the oven until 160 degrees. Have a baking sheet ready. Place the chick peas and coriander into a food processor, blitz for thirty seconds and then add some water, the oil and the oatcakes. Blitz again until the consistency has thickened. Roll into balls and place on baking sheet and bake in oven for 30 minutes or until cooked through and slightly crispy on outside.
Pineapple Crumble
Ingredients
half pineapple cut into chunks
1 tbsp rice syrup
1 tbsp butter
For the crumble
60 grams oats
1 tbsp butter
Method
Preheat the oven to 160 degrees. Place the pineapple in a heat proof dish, and pour over the syrup, and place the butter strategically over the pineapple. Place in the oven for about twenty minutes. Meanwhile in a pan, heat the butter and add the oats once it has all melted. Take off the heat and coat the oats in the melted butter. Leave to one side, and when the pineapple has cooked take out the oven and place the oats over the fruit. Put back in oven and cook for another fifteen minutes. When cooked serve with creme fraiche. Yum!
- Mushroom, Prosciutto & Sun Dried Tomato Bregg
- Ingredients;
- 150 grams ground almonds
- 120 grams chopped cooked mushrooms
- 1 tbsp baking powder
- 1 tbsp stock
- Four slices prosciutto crudo
- 1 egg
- splash water
- seasoning
- Four sun dried tomatoes chopped
- Method
- Preheat oven to 160 degrees, meanwhile line a loaf tin with parchment paper.
- In large bowl add the almonds, baking powder, stock and seasoning. Stir well and add the water and mix again. Add the egg and mix as it will become quite sticky. Add all the other ingredients. Season again and mix until all combined together. Transfer to the loaf tin and place in oven. Cook for forty minutes. When cooked it will come clean when a knife is placed in. Serve with salad and lots of butter!
-
Mushroom & Garlic Pate
Ingredients
120 grams chestnut mushrooms roughly chopped
30 grams butter
2 cloves garlic
70 grams creme fraiche
Seasoning
Method
Fry the mushrooms and garlic in the butter, season well and when ready transfer to a food processor. Whizz until mixed well and add the creme fraiche and whizz again. Transfer to a container and place in the fridge for couple hours before eating to set.
Custard Tarts
Ingredients;
For the pastry; 150 grams ground almonds
2 tbsp grape seed oil
1 egg
Method;
Preheat the oven to 160 degrees, have a muffin tin ready, this will make about ten tarts. Place the ground almonds in a large bowl and add the oil, and mix well. Add the egg and mix well, bind together with your hand. If made in advance then wrap and leave in fridge for an hour. Roll out and cut into circles with a cookie cutter and add to muffin tins and place in oven. Cook for about twenty minutes.
For the custard;
2 cups almond milk
3 eggs
3 heaped tbsp coconut sugar
1tsp vanilla extract
A grating of nutmeg
Method;
Add all the ingredients to a large bowl and whisk until well blended. Leave to chill for half hour. When pastry cases are cooked remove from oven and ladle some custard into each tart case and place back in oven at 160 degrees for a further thirty minutes. When remove leave to cool and enjoy with tea.
Bean, Sweet Potato and Mushroom Cassoulet
Ingredients
2 medium sweet potatoes; peeled, diced
1 small onion sliced
2 spring onions, sliced
3 cloves garlic, peeled, chopped
1 yellow pepper, diced
1 tin flageolet beans (265grams)
3 to 4 large chestnuts mushrooms, sliced
1 heaped tsp Buillion stock
Seasoning
70 cl non alcoholic ale
30 grams kale
Method
Heat some butter in a pan and fry the onions, spring onions and garlic, after they are browned add the sweet potato, season well and add the stock and the ale. Leave for about ten minutes to cook and add the mushrooms, peppers, kale and beans. Leave to cook for about twenty minutes. Season again and leave to cook on very slow heat for about ten minutes.
Serve with rocket and tahini.
- Halloumi Salad with Tahini Dressing
-
Ingredients
20 grams rocket or lambs lettuce
Handful cherry tomatoes, chopped
Half courgette, spiralised
Rape seed oil for frying
3 slices halloumi
For the dressing; 1 tbsp tahini, 1 tbsp oil oil, 1 tbsp cider vinegar, seasoning
Method;
In a frying pan heat up the oil and fry the courgette, meanwhile place the rocket and the tomatoes in a dish. Slice the halloumi read for frying. When the courgette is cooked place onto the rocket an add the halloumi to the pan. Fry on each side until golden brown. Make the dressing and season well. Add the halloumi to the salad and drizzle the dressing on top. Yum!
Almond Cereal
- Very Healthy for the Morning
Ingredients
3 tbsp coconut oil melted
150 grams flaked almonds
2 tbsp chia or flax seeds
3 tbsp raw nuts of your choice
2 tbsp rice syrup (optional)
Method
Preheat the oven to 140 degrees or gas mark 4/5.
Place all the ingredients onto a baking sheet and pour over the oil and syrup and mix well.
Bake for about 15 minutes.
Leave to cool and transfer to container.
Serve with fruit and yoghurt.
Almond and Date Cake
This is gluten-free and has very little sugar.
Ingredients
3 x tbsp rapeseed oil
2 x tbsp rice syrup
3 eggs
1 tsp cinnamon
4 medjool dates chopped up
150 grams ground almonds
3 tbsp chopped nuts (any type)
2 tbsp almond milk
1 tbsp baking powder
Method
Preheat the oven to 140 degrees or gas mark 4
Line a spring back tin with parchment paper
Take a large bowl and add the oil and syrup. Mix well and then add the eggs one by one. Add the ground almonds and the baking powder and mix well then add the cinnamon.
Mix again before adding the nuts and dates and milk. Mix well and place in the tin and bake in the oven for about 45 minutes. Place a knife in and if it comes out smooth it is cooked. Leave to cool.