Serves 2-3 with rice Ingredients: 1 large onion 2 cloves garlic 1 inch root ginger 2 teaspoon ground cumin 1 teaspoon garam masala 2 teaspoon hot curry powder 2 teaspoon turmeric ¾ quarters pint chicken or vegetable stock 300ml coconut milk 150g lentils 1 large cauliflower fresh coriander olive oil large heaped handful of peas Instructions: Sweat finely chopped onions in pan with olive oil for 5 mins Add garlic and ginger (chopped) cook for further 2 mins on medium
Ingredients: 1 apple per person, such as Brea burn or Cox Ground cinnamon A handful of mixed dried fruit Live natural yoghurt Walnuts Instructions 1) Preheat oven to 200*C 2) De-core apples (leave the skin) and rub the insides with cinnamon 3) Place apples in a moderately tall oven-proof vessel, and stuff the empty apple cores wth the mixed dried fruit. Dust with more cinnamon. 4) Pour 1-2 tablespoons of water over the apples and cover with tin foil to stop
It is possible to make this recipe in bulk, and either freeze in batches until needed, or keep in the fridge for up to 3 days. Ingredients: 75g red lentils 1 medium sliced onion 1.2 litres lo-salt vegetable stock (e.g kallo) 1tsp ground coriander Chopped parsley 500g chopped carrots Instructions: 1) Rinse the red lentils, and put in a large saucepan with the onion, carrots, vegetable stock and coriander. 2) Stir, season and bring to the boil. 3) Lower the
Ingredients: Wholegrain wrap Fennel (grated) Apple (grated) Carrot (grated) Tzatziki Smoked salmon Half a lemon Instructions: Squeeze half a lemon over a bowl of shredded fennel, grated apple, grated carrot and tzatziki until all the vegetables are coated. Lay the smoked salmon on top of a wholegrain wrap, pile on the crunchy slaw, and wrap!
This delicious breakfast museli is higher in protein and lower in sugar than a typical shop bough museli. Its cheaper too! Make it vegan by substituting the milk or yoghurt with an alternative milk, such as soya milk, Oatly or Kara coconut milk. Ingredients: 1/2 bowl flaked oats 1 tablespoon ground almonds 1 tablespoon mixed seeds (pumkin, linseed and sunflower) 1/2 teaspoon xylitol (a natural sugar substitute which can be purchased from health food shops.) Fruit of your choice (apples and berries are especially
Serves 4 Ingredients: 2 small squash (butternut, culinary or spaghetti) 1 tsp olive oil 2 cloves garlic, crushed 1 red chilli, chopped 200g (7oz) button mushrooms, sliced 400g (13oz) ready-cooked butter beans 75ml (3 fl oz) white grape juice freshly ground black pepper 1 bunch parsley, chopped Cooking Instructions: Heat oven to gas mark 4, 180*C, 350*F Cut the squash in half and scoop out all the seeds. Place on a non-stick baking tray, cover with foil and cook in the
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