Browsing Tag

Veggie

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 / Savoury Snacks

Cauliflower Leaves with Avo & Spinach Dip

You’ve made some Roasted & Spiced Cauliflower or perhaps a little Cauli rice – well here’s what to do with the outside leaves – instead of throwing them away – because it’s all about being sustainable where we can and using every last morsel. Ingredients: Leaves of 1 Cauliflower 1tbsp Extra Virgin Olive Oil Pink Himalayan Salt & Pepper Dip 1 Ripe Avocado 50g Spinach ½tbsp…

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 / Savoury Snacks

BNS / Tom / Pinto Bean dip

Ingredients: 200g Pinto Beans ½ Butternut Squash (BNS) 150g Cherry / Vine Tomatoes 1tbsp Apple Cider Vinegar (ACV) 2tbsp Extra Virgin Olive Oil Pink Himalayan Salt & Pepper Instructions: Place the Pinto Beans (with a piece of Kombu if you have it) in a dish with triple the amount of water, to soak overnight / for 12 hours Replace the…

Recipes / Salads / Sides / Veggie

Veggie Loaded Quinoa Salad

Ingredients: 1 Aubergine 2 Courgettes 150g Tenderstem Broccoli 200g Radishes 100g Tomatoes 250g Quinoa, cooked 4tbsp Extra Virgin Olive Oil Juice of 1 Lemon Pink Himalayan Salt & Pepper Instructions: Whack the oven up to 180°C Divide the Aubergine into 8 (lengthways) and put in to roast for a good 45 minutes with a good drizzle of Oil, Salt and Pepper…

Recipes / Salads / Sides / Veggie

Avo & Citrus dressed Salad

This dressing makes any vegetable taste beyond edible 😉 Ingredients: 4 Cooked Beetroot 3 Carrots 2 Courgettes 2 Parsnip Dressing 2tbsp Tahini 5tbsp Extra Virgin Olive Oil Juice of 2 Limes ½ mashed Ripe Avocado Pink Himalayan Salt & Pepper Instructions: Using a veggie peeler, peel all of your veg and combine in a bowl Then make your dressing – combining the…

Recipes / Salads / Sides / Veggie

Alfalfa Sprout Ribbon Salad

Ingredients: Juice of 1 Lemon 2tbsp Extra Virgin Olive Oil Pink Himalayan Salt & Pepper 2 Carrots 2 Courgettes 1 Red Pepper 1 Corn on the Cob 50g Alfalfa Sprouts Instructions: Mix the Lemon Juice, Oil and seasoning in a serving bowl Grate the Carrot and Courgettes, slice the Pepper and cut the Corn from the cob Combine Veg with…

Recipes / Salads / Sides / Veggie

Butterbean, Squash and Spinach Salad

Ingredients: 1 Butternut Squash 400g can of Butterbeans 100g Spinach Juice and Zest of 1 Lemon 3tbsp Extra Virgin Olive Oil Pink Himalayan Salt & Pepper Instructions: Whack the oven on to 180°C Chop the Squash into bite sized pieces and roast for 50 minutes with 1tbsp of Oil Drain and rinse the Butterbeans and add them to a serving…

Recipes / Salads / Sides / Veggie

Classic Coleslaw

Grab your Julienne Peeler and make this beauty in no time 😉 Ingredients: Mayo 1 Egg, separated Pinch Pink Himalayan Salt 1tsp Cider / White Wine Vinegar ½tsp Dijon Mustard 115ml Light Olive Oil Salad: ½ Red Cabbage 3 Parsnips 3 Carrots Pink Himalayan Salt & Pepper Instructions: For the Mayo, place the Yolk, Salt, Vinegar and Mustard into a…

Brekkie / Brunch / Recipes / Veggie

Sweetcorn Pancakes

Ingredients: 120g Frozen Sweetcorn / 110g Fresh Sweetcorn 100g Buckwheat Flour 1 Egg 250ml Milk (lactose free if preferred) 1 level tsp Baking Powder (gluten free if preferred) 1tsp Thyme Pink Himalayan Salt and Pepper 2tsp Coconut Oil Instructions: Cook the Sweetcorn and drain well Add the Sweetcorn to a blender and whizz for a minute Bar the Oil add…

Recipes / Salads / Sides / Veggie

Rosemary Roasted Mixed Veggies

Ingredients: 2 Red Onions 2 Carrots 2 Courgettes 1 Butternut Squash (BNS) 6 Garlic Cloves 5tbsp Olive Oil Pink Himalayan Salt & Pepper 5 springs Rosemary Big handful Brussel Sprouts – halved Instructions: Preheat the oven to 180°C Slice the Red Onions into six, leave the ends on to hold the Onion wedges together when roasting Slice the Carrots /…