Servings: 2 Time: 5 minutes
1 cup frozen mixed berries handful spinach, washed Topping Ideas: coconut flakes
handful kale, washed
1 tbsp almond butter
1/2 cup unsweetened almond milk
1 tbsp chia seeds
1 tbsp hemp seeds
1 tbsp flaxseed
1 tbsp hemp or pea protein powder
1 tsp maca powder
small knob ginger, peeled
3 ice cubes
dollop of greek yoghurt
1 cup frozen mixed berries handful spinach, washed
1. Add all smoothie ingredients into a blender and blend until smooth and creamy. Add a little more almond milk if necessary but ideally you want the bowl to be thick and luxurious.
2.Pour into 2 bowls and sprinkle with your favourite toppings.
Servings: 6-8 people Time: 30 minutes + overnight
2 small / 1 large salmon fillet
1/2 lemon, juice and zest
2 tbsp flaked almonds, toasted
600ml good-quality vegetable stock (eg Kallo)
10 asparagus stalks
4 purple sprouting broccoli stalks
1/2 cucumber, cubed
2 celery sticks, chopped
1 bell pepper, cubed
1 avocado, cubed
2 spring onions, chopped
large bunch mixed herbs (mint, basil, dill, coriander etc), chopped handful spinach or rocket
4 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp grainy mustard
1 tbsp lemon juice
1 garlic clove, crushed
1 tbsp capers
1. Preheat oven to 180C fan. Lightly brush salmon with olive oil, lemon juice & zest and season with salt and pepper. Wrap in foil to form a parcel and bake in the oven for ~12 minutes. Toast flaked almonds for the final 5 minutes of cooking time.
2. Mix all dressing ingredients together and set aside.
3. Meanwhile, rinse quinoa and add to a pan with the veg stock. Bring to boil and simmer for 10 minutes. Remove from heat and leave to rest with a lid on the pan for 10 minutes to finish steam cooking. Leave to cool.
4. Steam the asparagus and broccoli for 5-7 minutes until just tender with a bite. Rinse under cold water and chop in half.
5. Add all of the salad ingredients apart from the salmon to a large mixing bowl and stir through half of the dressing.
6.Assemble in a salad bowl, gently flake over the salmon, drizzle with remaining dressing and sprinkle the flaked almonds on top.
7. Enjoy and feel free to add other ingredients – it’s super flexible!
Servings: 10 medium or 6 large Time: 1 hour
2 large / 3 medium beetroot
200g feta, crumbled
3 spring onions, finely sliced
1 large handful fresh mint, chopped 2 garlic cloves, grated
100g sourdough breadcrumbs
2 tbsp buckwheat flour
2 large eggs, beaten
1 tbsp za’atar
large pinch salt & pepper
1. Start by peeling and grating the beetroot and press between two layers of kitchen paper to absorb any excess liquid.
2. Add beetroot to a large mixing bowl with the feta, mint, spring onions, garlic cloves, breadcrumbs & buckwheat flour and mix well.
3. In a separate bowl, combine the beaten eggs, za’atar, salt & pepper and pour this over the beetroot mixture, mixing thoroughly with a wooden spoon so everything is evenly distributed.
4. Shape mixture into patties of your chosen size and leave for 30 minutes – 1 hour on a lined baking tray in the fridge to firm up.
5. When you’re nearly ready to serve, grill the patties for 4-5 minutes on each side until firm and turned a lovely deep purple colour. Alternatively, fry for a few minutes on each side in 1 tbsp coconut oil.
6. Serve with salads or squeezed between a sourdough bun at a BBQ.
Servings: Appx 8 Time: 40 minutes
200g cashew nuts (soaked for 2 hours or overnight – don’t miss this step as it helps improve digestibility and easier to blend) Optional extras:
250ml filtered water
150g fresh or frozen blueberries
60g coconut oil
50g creamed coconut, chopped into cubes
3 tbsp chia seeds
1 tbsp ground flax
1 tbsp maple or agave syrup to taste
200g cashew nuts (soaked for 2 hours or overnight – don’t miss this step as it helps improve digestibility and easier to blend)
1. Drain the nuts and add them to a blender with the water and blend thoroughly.
2. Add the rest of ingredients and blend again until a smooth and creamy mixture is formed.
3. Pour into a freeze-proof container, stir through your extras keeping a few to sprinkle on the top and freeze for 3 hours before serving.
4. If not serving the same day, take out of the freezer and into the fridge for an hour before serving to soften.