Servings: 1 pot Time: 5 minute prep – overnight
2 tbsp chia seeds
2 tbsp ground flax
2 tbsp coconut yoghurt or live Greek yoghurt 140ml plant-based milk
1 tsp cinnamon
1 tsp ground ginger
1cm grated ginger root
1-2 tsp agave/maple syrup
Homemade Almond & Pumpkin Seed Butter
1 cup almonds
1 cup pumpkin seeds
1 tsp cinnamon
1-2 tsp coconut oil (optional – to loosen if need be)
homemade almond & cashew butter
walnuts, pumpkin seeds, sunflower seeds coconut flakes
walnuts, cashews, hazelnuts, pecans, macadamias sunflower seeds, sesame seeds, hemp seeds ground ginger, ground nutmeg.
1. Simply add all of the ingredients to a small jar and combine thoroughly with a spoon.
2.Fasten the lid and leave in the fridge overnight, or for at least 30 minutes if you forget to make it the night before.
3.Enjoy the following morning with your toppings of choice – highly recommend a big dollop of homemade nut butter.
4.Preheat oven to 180C fan.
5.Spread out your chosen nuts & seeds on a baking tray and roast for approx. 8-10 minutes until golden but not burnt. Keep an eye as they turn quickly. Remove from oven and leave to cool completely.
6. Add to a food processor or high-speed blender with any spices and leave to work its magic. This can take up to 15 minutes so be patient! You will need to scrape down the sides every 5 minutes or so.
7.If the mixture is being stubborn, add 1-2 tsp coconut oil to loosen.
8.Once smooth and creamy, you’re all done. Pour into an airtight jar and keep in the fridge for up to 2 weeks (trust me it won’t last that long.)
Servings: 6 Time: 2 hours
Pastry*: *save time and make the day before Salad: Filling: Dressing:
125g plain flour
125g spelt (or wholemeal flour)
1 tsp sea salt
1 tbsp dried oregano
125g butter, cold from the fridge
1 tbsp wholegrain mustard
6 tablespoons ice cold water
4 large zucchini
200g feta, cubed
2 avocados, peeled & cubed
50g pine nuts, toasted
50g pumpkin seeds, toasted
3 tbsp pomegranate seeds
3 raw beetroot, peeled
1 tbsp coconut oil
1 red onion, sliced
4 garlic cloves, chopped
1 tbsp apple cider vinegar
2 big handfuls spinach (or kale) salt & pepper
3 eggs, beaten
100g feta, crumbled (or goats cheese/ricotta)
150ml milk (plant based or dairy)
handful of walnuts
drizzle honey or agave
1 large lemon, juice
1 tbsp white wine vinegar 1 tbsp wholegrain mustard 5 tbsp olive oil
1 garlic clove, crushed
2 tbsp capers, drained
1 tsp salt
1 tsp pepper
1 tbsp mint, chopped
*save time and make the day before
1. To make the pastry, add the dry ingredients to a food processor and mix well. Add the butter gradually, pulsing as you go, until a rough consistency is formed. Then add the mustard and water, 1 tbsp at a time, until a dough is formed.
2. Gather into a ball, wrap in cling film and chill in the fridge for at least 30 minutes or overnight.
3. Preheat oven to 200C fan. On a floured surface, roll out the pastry into a rough circle about 5mm thick. This should be about an inch bigger than your loose-bottomed tart tin (~24cm).
4. Carefully lay the pastry over the tin and use fingers to press it down. Prick the base with a fork a few times, cover with baking paper and use rice (or baking beans if you have them) to weigh it down. Blind bake for 10-15 minutes.
5. To make the filling, grate the beetroot using the chunky side of the grater. Set aside between kitchen paper to absorb the liquid.
6. Melt the coconut oil in a large frying pan and soften the onion for 5 minutes. Add garlic and fry for a minute before ad
7. Beat the eggs together with milk then crumble in the feta. Mix in the cooked veg and combine well.
8.Arrange the grated beetroot in a layer at the bottom of the pastry, saving a little extra for sprinkling on top. Pour over the egg mixture, sprinkle over the rest of the beetroot and top with walnuts. Finally, drizzle over a little honey/agave and bake for 30 mins until firm.
1.Make the zucchini ribbons by feeding them through a spiralizer using the slicing blade or simply use a vegetable peeler (takes a little longer). Put into a large mixing bowl.
2.Add the feta, avocado, and half of the pine nuts, pumpkin seeds & pomegranate seeds.
3.Combine all the dressing ingredients in a separate bowl and drizzle half of this over the salad. Toss thoroughly until fully coated and transfer to a serving dish.
4.Top with the remaining half of pine nuts, pumpkin seeds, pomegranate seeds and drizzle over the remaining dressing. 5.Serve and be sure to save any leftovers for a batch of fritters the next day!
Servings: 2 people Time: 40 minutes
Cauliflower & Almond base: Tomato layer: Topping suggestions:
1 cauliflower head (broccoli head would also work!)
100g ground almonds
100g oats (or double up on ground almonds)
1 tbsp dried basil
1 tbsp dried oregano
2 eggs, beaten
400g can chopped tomatoes (good quality/organic if possible)
1 tbsp tomato puree
1 tbsp olive oil
handful of fresh basil
salt & pepper
Cauliflower & Almond base:
1.Preheat the oven to 200C fan.
2. To make the base, blitz the cauliflower head in a food processor to reach a crumb-like consistency. Add this to a large mixing bowl along with the ground almonds, oats, and dried herbs. Combine well.
3. Add the beaten eggs and mix everything thoroughly to form a dough.
4. Split the dough into two evenly sized balls and place on a lined baking tray brushed with a little olive oil. Using your hands, press down evenly to form a thin base (~0.5cm) and pinch around the edge to form a crust. Blind bake for 20 mins.
5. Meanwhile, put all ingredients for tomato sauce into a food processor and pulse a few times until fully combined. Spread mixture over the cooked pizza bases, add your chosen toppings and pop back in the oven for 10-15 minutes until the toppings are melted/crispy.
6. Serve with a fresh rocket salad and enjoy!
Servings: 1 big bowl Time: 30 minutes
5 garlic cloves
1 tbsp extra-virgin olive oil
1 large red onion, peeled & finely sliced 1 tbsp coconut sugar
1 tbsp balsamic vinegar
2 cans chickpeas, drained and rinsed 2 tbsp extra virgin olive oil
1/2 cup tahini
1/2 lemon, juiced
4-6 tbsp water
salt & pepper
toasted pumpkin & sunflower seeds
5 garlic cloves
1. Preheat the oven to 180C fan. Cut the very tops off the garlic cloves to expose the flesh. Place on a baking tray, drizzle with a little olive oil, and roast for 20-30 minutes until the garlic is soft. Leave to cool then squeeze out the flesh.
2. While the garlic is roasting, heat the olive oil in a pan over medium heat and add the onion. Cook until the onion starts to brown, stirring continuously. Reduce the heat, then add the coconut sugar and balsamic vinegar and continue to cook until the onions are completely soft, translucent and caramelised.
3. Add the chickpeas, tahini, garlic, olive oil, lemon juice, and half of the caramelised onion to a food processor. Pulse until fully combined then add the water, 1 tbsp at a time, to form a smooth, thick and creamy mixture. Season to taste.
4.Pour into a bowl and top with the remaining caramelised onion, toasted seeds and a final drizzle of olive oil.