Veggie

Recipes / Salads / Sides / Veggie

Brazil Nut & Pea Dip

Can be eaten hot or cold, with Pasta, a Crudite, a Rice / Pea / Carrot Salad or stuffed in a Mushroom – a very simple yet versatile side dish, that will keep for multiple uses over a few days. Ingredients:  250g Peas 50g Brazil Nuts 6tbsp Extra Virgin Olive Oil 3 Large Sprigs Mint 2 Lemons (Zest & Juice)…

Recipes / Veggie

Brown Rice Pasta with Carrot Top, Parsley & Samphire Sauce

Ingredients: 10 carrot tops, cut 1 inch from stalks 5 tbsp Extra Virgin Olive Oil 3 tbsp Water 2 lemons, Zest and Juice 1 Garlic clove 1 Ripe Avocado Small handful of Parsley 2 Spring Onions Salt and Pepper 4 generous handfuls Brown Rice Pasta 100g Samphire Instructions: In a blender add all of the top 9 ingredients, whizz until everything is…

Recipes / Veggie

Thyme Roasted Carrots

There is no denying that we are TOTAL #CarrotSnobs – sorry, not sorry. There is really nothing more soul destroying than a boiled carrot, yes, devoid of flavour, diminished in colour & depleted in nutrients, they are little, if anything, to offer. SO we say, eat’em raw, grated, steamed (at a push) OR follow the below a veryyy simple yet…

Recipes / Salads / Sides / Veggie

Whole (or half) Roasted Celeriac

Ingredients: ½ / 1 Celeriac 1tbsp Coconut Oil 1tsp Chilli Flakes 5 Sprigs Rosemary Pink Himalayan Salt & Pepper Instructions: Pop oven on to 180oC Place the Celeriac on a large piece of baking parchment, top with the Oil, Chilli, Rosemary, Salt & Pepper before gathering edges of parchment paper & tying together with a little string, forming a parcel…

Recipes / Veggie

Kale & Tomato Pesto with Courgetti

This homemade Pesto is genuinely – awesome! Ingredients: Pesto 5tbsp Extra Virgin Olive Oil 3tbsp Apple Cider Vinegar 1 Garlic Clove 2 Large Tomatoes 2 handfuls Purple or Green Kale Good dash of Pink Himalayan Salt & Pepper And the rest… 2 Peppers 1tbsp Coconut Oil 3 Courgettes Purple or Green Kale Good dash of Pink Himalayan Salt & Pepper…

Recipes / Veggie

Black Turtle Bean Burgers

For a Vegan version simply don’t add the egg! Ingredients: Burger 250g Black Turtle Bean 250g Sweet Potato 250g Courgette (Raw) 2tbsp Buckwheat Flour 1tsp Paprika 1tsp Cumin ½tsp Turmeric 2 Organic Free-Range Eggs Pink Himalayan Salt & Pepper Instructions: Soak your Beans in triple the amount of water for a good 6 hours or overnight Whack the oven on to…

Recipes / Salads / Sides / Veggie

Quinoa, Sweet Potato and Aubergine Salad

  Ingredients: 2 Sweet Potato 2 Aubergine 6tbsp Extra Virgin Olive Oil 180g Quinoa 2tbsp Tahini Handful fresh Parsley Pink Himalayan Salt & Pepper Instructions: Whack the oven on to 180°C Slice the Potatoes and Aubergines lengthways, each into 8 pieces. Toss in 2tbsp Oil and roast for 45 mins Rinse the Quinoa in a sieve with cold water then…

Recipes / Salads / Sides / Veggie

Red Quinoa Salad

Ingredients: 150 Red Quinoa 150g Cherry Tomatoes 2 Courgettes 4tbsp Extra Virgin Olive Oil ½ Cucumber 1 Ripe Avocado Pink Himalayan Salt & Pepper 50g Pine Nuts 10g Black Sesame Seeds Instructions: Whack the oven on to 180°C Rinse the Quinoa in cold water and add to a saucepan with double the amount of cold water. Bring to the boil,…

Recipes / Veggie

Slow Cooked Vegan Stew

Ingredients: 4 Sweet Potato ½ Butternut Squash 200g Shallots (7 or 8) 1 Bulb Garlic 1 Tin Cherry Tomatoes 2 tins of hot Water 2 5cm pieces of Kombu Fresh Rosemary or Thyme Pink Himalayan Salt & Pepper 8tbsp Black Wild Rice Instructions: Whack the oven to 180oC Cut the Sweet Potato into 8 large chunks & the Butternut Squash…