- Set up the steamer and place the eggs in the cold water
- Bring the water to the boil
- Meanwhile, cut the woody stalks from the asparagus
- When the water is boiling lay the asparagus in the steamer section.
- Cover and cook for 4 minutes. Remove from the pan and enjoy!
Category: recipes
Recipes

- 1 -2 tbsp olive oil
- 3 leeks slit lengthways to rinse and then roughly sliced
- 1-2 cloves garlic clove , crushed
- 300g peas
- 1.5 litres vegetable stock
- salt and pepper to season
- Prepare the leeks and peel the garlic cloves
- Heat the olive oil in large saucepan over a medium heat
- Add the leeks and crushed garlic and cook for five minutes or until the leeks have softened
- Add the stock and bring to the boil, then reduce to a simmer for 15 minutes
- Weigh the peas and add to the pan for the last 5 minutes
- Season with salt and pepper
- Blend thoroughly (if not blended enough the peas will sink to the bottom causing the soup to separate)
This soup freezes well making it a great one for batch cooking.
Add a few toasted almonds, a spoonful of cashew cream, or a dollop of pumpkin seed butter for additional protein.
This contains at least two portions of vegetables per serving.
Recipes
6
eating apples washed
Handful
sultanas
2 tbsp
muscovado sugar
1 tsp
cinnamon
1 matchbox size
butter Use a tbsp coconut fat if you prefer
2 tbsp
water
Servings:
-
Turn the oven on to 200C/180C fan/ gas 6.
-
Sit each apple on the chopping board and push the apple corer into the centre of each one. Alternatively, use a knife to remove the core.
-
Score around the circumference of each apple with a small, sharp knife. This will help to prevent them splitting open.
-
Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
-
Stand the apples, side by side, in a baking dish. Using your fingers or a teaspoon, push a little bit of the sultana mixture into each apple, using up all the mixture equally between them.
-
Divide the butter into 6 equal blobs and add a blob of butter to the top of each apple.
-
Add 1-2 tbsp. of water to the dish (this will caramelise with this sugar)
-
Bake in the oven for 20 mins or until the apples are cooked through.
Apples are a good source of fibre and therefore helpful to keep our digestive tract healthy.
Research has shown that cinnamon can improve insulin resistance and elevated blood sugar levels. This suggests that including cinnamon as part of your daily diet can help to manage blood sugar levels, therefore reducing cravings for sweet foods and helping to stabilise energy levels.
Recipes
- 4 medium carrots
- 2 medium beetroot raw
- 1 handful beansprouts/sprouted alfafa optional
- 1 tbs toasted sunflower seeds
- 1 tbs toasted pumpkin seeds
- 35g raisins
- small handful coriander leaves
- Toast the seeds in a dry pan on medium heat until they start to brown.
- Peel the carrots and beetroot.
- Grate then into a bowl.
- Add the toasted seeds and raisins and bean sprouts/alfalfa and mix well.
- Garnish with coriander leaves and serve.
This salad will store in the fridge for up to 2 days and works well to take as part of a healthy lunch box. it works well with some smoked mackerel.
Recipes
- 1 tbsp olive oil
- 1 medium onion chopped
- 250g peas frozen are fine
- small bunch fresh mint woody stalks removed and finely chopped
- 600 ml vegetable stock
- salt and pepper to season
- natural yoghurt optional
- Gently warm oil on medium heat.
- Add onion and sweat on a medium heat for approximately 5 minutes until soft.
- Add peas, mint and stock.
- Cook for 3-4 minutes until peas are cooked.
- Blend to a smooth consistency.
- To serve, add a dollop of natural yoghurt and a sprig of fresh mint.
Recipes
- 100 grams quinoa
- 300 grams shelled baby broad beans Frozen are fine.
- 1 lemon
- 1 ripe avocado
- 150 grams radishes Roughly two small handfuls
- 1 tsp ground cumin optional
- 50 ml extra virgin olive oil
- 1 garlic clove , crushed
- Put the quinoa in a saucepan with plenty of water. Bring to the boil and simmer for 9 minutes. Drain in a fine sieve and leave to dry.
- Meanwhile, put the broad beans in a pan of boiling water. bring back to the boil and then immediately drain in a colander. Refresh with cold water and leave to dry. if you are using ordinary, rather than baby, broad beans, you will need to remove the outer skin from each bean when cooled as they can be tough.
- Remove all of the rind from the lemon with a sharp knife. Over a large bowl, slice between each membrane to remove each individual segment. Squeeze all of the juice into the bowl with the segments.
- Peel the avocado and cut into chunks. Place in the bowl with the lemon segments and juice, ensuring each piece of avocado is coated in lemon juice.
- Quarter the radishes
- Crush the garlic. Add the garlic and cumin (if using) to the olive oil. Now stir the olive oil mixture into the quinoa.
- Add the broad beans and radishes to the quinoa and mix in well.
- Now add the avocado and lemon to the quinoa and mix in gently so as not to bruise the avocado.
Recipes
- 1 cup fresh dates If using dried, see notes below
- 1 cup walnuts Ground - see notes on grinding below
- 1/4 cup cacao powder
- 1/3 cup shredded coconut To roll the balls in
- Place cacao, dates and walnuts in a food processor
- Blend until a thick paste
- Take a small amount of mixture and roll in the palms of your hand to make a small ball
- Roll in the coconut
- Store in the fridge for up to 3 days
If you are using dried dates, soak them in a little boiling water for 30 minutes before blending. Use the soaked dates, but not any excess liquid to make the balls.
If your blender is not suitable for nuts (e.g a hand blender), try one of the following:
Use a pestle and mortar, or coffee grinder, to grind the walnuts first. They turn to a paste quite quickly so check regularly.
Substitute the walnuts for ground almonds
Recipes
- 1 tablespoon olive oil
- 1 large onion
- 1 clove garlic finely chopped/grated
- 1 stalk celery finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 50 g red lentils
- 1 can chickpeas drained
- 1 can organic tomatoes
- 4 strands saffron
- 1 bunch coriander chopped
- 1 bunch parsley chopped
- 300 g butternut squash (about a third of a largish squash)
- 600 ml vegetable stock
- 1 bay leaf
- 50 g wholemeal pasta (something small e.g. macaroni)
- Heat the oil in a large pan
- Dice the onion and add to the warm oil
- Cook until the onion on a medium heat until it starts to lightly brown
- Add the garlic, celery, pepper, turmeric, ginger and cinnamon and cook for a couple of minutes
- Next add the lentils, chickpeas, tomatoes, saffron, parsley and ½ the coriander.
- Cook for 15 minutes
- Now add the butternut squash, bay leaf and stock.
- Over and cook gently for approximately 30 minutes
- Add the pasta and simmer for a further 10 minutes or until it is cooked (wholewheat will take a longer than white pasta)
- Serve garnished with the remaining coriander.