Lunch N Dinner
This combo of lentils, sour tamarind and sweet dates is the business! It's full of tang and flavour.
3 Tbsp Olive Oil (Alway's use Greek...because its just unbeatable with taste)
2 Tsp Cumin Seeds
1x3 cm pieces of fresh ginger (peel & grate)
200grams red lentils
1 Red Onion (finely chopped)
3 Tbsp Tamarind Paste
750Ml Boiled Water
75g Pitted Dates
2 Bay Leaves
Handful of Fresh Dill (Chop Chopped)
Fresh Pomegranate To Dress
Heat the oil in a pan and fry the cumin seeds for a few seconds. Add the ginger and onion, stir for approx 1 minute.
Add the lentil, stirring them into the ginger & cumin. Spoon in the tamarind paste and pour in the water. Add the chopped gooey dates, bay leaves and bring to the boil. Place a lid on your pan, turn the heat down to super low and simmer the lentils for approx 30 mins, this is where the magique happens and all the flavours combine beautifully!
Serve with rice, and dress with dill and pomegranate
Sweet Potato Fries With Mushroom Thyme 'Mayo'
This combo is damnnnn good!
x2 Large Sweet Potatoes (Peeled and sliced)
Handful of Mushrooms (Sliced)
2 Cloves of Garlic
Splash of Olive Oil
2 Stalks of Thyme
Small handful of Feta
1 tbsp Apple Cider Vinegar
Slice mushrooms and fry in olive oil, with garlic and apple cider reducing until there is no liquid in the pan (so cook on a high heat and keep stirring). Blend the mushrooms in a food processor with feta cheese, lemon juice & fresh thyme.
Wash & peel your sweet potatoes. Slice into thin cut or wedges (whatever ya please). Shallow fry in olive oil.
DIP DIP & ENJOY
HEY PESTO (KALE)
Super easy Kale & Cashew Pesto! This quick greeny goodness can be used to boost your meals! Use as a pasta sauce, mix into scrambled eggs, dollop on a chickpea pizza base! Heaven!
Handful of kale
2 garlic cloves
1/4 cashews ( you can go nuts and use walnuts, almonds, Brazil!)
1/4 cup of the best Greek olive oil
Half a lemon squeezed and grated
Himalayan sea salt and pepper to taste
Super simple steps- blanch the kale for about 30 seconds, remove and place in cold water to stop the cooking process. Dry the kale and blend everything else together. Pulse to create a chunky pesto ( that's what I did) or longer to create a smooth operator one! Taste!
Remember Dudeys...Eat your greens with every meal
Beet It (Beetroot, Shroom & Avocado Soup)
Beeeeeeeeeeet IT!!!! Moon walking in the kitchen and ready to enjoy this rouge Beetroot and Avocado soup with cashew cream! The perfect warmind meal that's filling, easy to make and just beautiful!
Ingredients (Serves 2-3): 1/2 avocado
1 peeled Beetroot,
1 tbsp tamari (is a super good premium soya sauce)
1 peeled garlic clove
1tbsp fresh ginger
Handful of wild mushrooms
1 1/4 cups of hot water
Himalayan sea salt and pepper.
Cashew cream: 1/4 cup of soaked and drained cashews (soak over night) pinch of cinnamon and Himalayan sea salt.
The super simple process: blend everything together in your blender (until smooth and dip taste half way through) if your taste buds are in buzzz buzz mode, you've hit the scrummy result!
Cashew cream: blend the cashews with the water, cinnamon and salt. Add a little more water if you don't want a thick cream.
Method: Smash your avo using the back of a fork, gently simmer your beet for up to 20 minutes, and drain. Crush your garlic and chop your wild shrooms. Add all ingredients to a blender and pulse for a few minutes. Taste and add extra tamari/salt n pepper depending on what your taste buds are calling for!
Pour your cashew cream on top of your soup and sprinkle with a whole lotta seeds for smoothly crunchy mouthfuls!!!
Bonjorno Chickpea Pizza
Bonjornooo gluten free wholesome Pizza! Super simple chickpea flour dressed with kalepesto, local goatscheese, veggies and a sprinkling of fresh parsley & rocket! The chickpea base has a falafel like taste and even easier to make than pizza dough!
His and her's ingredients for 2 pizzas:
120g chickpea flour ( you can grind your own in a coffee blender) or bought for a health food shop. 120ml filtered water, mix in fresh oregano or fresh thyme with Himalayan sea salt and black pepper! Leave for 30 minutes to soak up.
Add a mini knob of coconut oil to a moderately hot pan and pour in your pizza base mix. Flip your pizza Italiano style after approximately 2 minutes! Place on baking paper and dress dress dress with all sorts of goodies! I used my homemade kale pesto with goats cheese, peppers, shrooms and olives.
Place in the oven (130 degrees) for 8-10 minutes. Sprinkle peppery rocket and let your pizza cool for a couple of minutes before you slice and enjoy each crunchy mouthful of pure Italiano goodness!
These babies are a perfect crowd pleaser and can be made up in advance (leave your base mix in the fridge) until your guests arrive! Enjoy the thin and crispyness!
Raw Pad Thai
Happiness and Energy in a bowl! What more would ya want?
70g raw cashews
1 Tbsp tahini
2 Tbsp lime juice
1 Tbsp aminos or tamari or soy
¼ cup hot water
¼ white cabbage, sliced
½ C sliced red cabbage
1 C mung bean sprouts
1 carrot juliened
1 C julienned courgette
½ cup raw cauliflower florets
1-2 Thai basil leaves, finely sliced
¼ C sliced mint leaves
¼ C coriander leaves
1 Place the cashew nuts in a small blender and whiz until a paste forms. Add the tahini, lime juice and tamari and blend until lovely and smooth. Blend in enough of the water to make a dressing consistency.
2 Combine all the vegetable ingredients and dress. Cover and let the flavours combine for a good 30 minutes before serving.
Note: The dressing will keep for up to two weeks in the fridge but it will thicken, stir through a little more water or aminos to thin before using.
Isn't it funny? Once you are rich (i.e. developed regions), you can afford unhealthy processed, animal-based foods, and you can afford to be lazy. Heart disease, cancer, diabetes, celiac disease and even diabetes are seen virtually only in Western society. They are diseases of the wealthy. For more info on all this - read The China Study. I met Dr Campbell in Hawaii when my King and I were on our honeymoon, an incredible live talk.
Pear, Squash N Coconut Kale Salad
( with a datey dressing)
A bomb of sweet n sour on a plate! Taste buds are going woaaah with this quick fix recipe.
Ingredients for x2
2 big cups kale, chopped to mouthsize pieces
1 pear, peeled and sliced
1 Butternut Squash
2-3 tbsp hemp seeds
1/4 - 1/2 cup coconut flakes
1 tbsp Apple cider vinegar
1 tbsp Greek Extra Virgin Olive Oil (The best possible kind!)
Cut your squash, crack some pepper and dust with himalayan sea salt and roast in the oven for 45 mins on 180 degrees.
In a small frying pan toast the coconut by holding the pan over high heat for a minute or so, just enough for the coconut to start to brown but not burn. Set aside. The smell is awesome.. close your eyes and picture the Caribbean sea..
Make the date dressing by adding your dates, cider and oil in your blender and whizz on high for a minute. Chunky dressing is A ok as you want to taste the dates.
Throw kale, chopped butternut squash, hemp seeds and dressing into a large bowl and massage through with your hands to soften up the kale and create dressing consistency. Serve topped with coconut flakes and pear.
Pumpkin n Pear Zoup!
Left over fruits are a super boost for zoupss. Pears have a sweet, gritty and crunchy consistency and compliments my pumpkin zoup real well.
1 Tbs Coconut Oil
1 onion, diced
3 cloves garlic,chopped
2 inch piece of ginger,
peeled and chopped
3 cups hot water
2 cups pumpkin, peeled and cubed
2 pears, peeled and chopped
½ tsp cinnamon
1/2 tsp nutmeg
½ tsp himalayan sea salt
Melt coconut oil in a large pot over medium heat. Add onion and cook for about 5 minutes. Add ginger and garlic and cook for an additional 2-3 minutes. Add hot water, pumpkin, pears, cinnamon, nutmeg and salt. Bring to a boil, reduce heat to medium low, cover and simmer for 45 minutes until pumpkin and pears are soft.
Let cool slightly and then transfer to blender to blend until smooth.
Sprinkle with sesame seeds.
Coodles are happily taking over the healthy world! They have a scrummy 'crunch' and don't leave you with a heavy 'uff' feeling like pasta does. This is a raw, vegan and GF recipe. No cooking, just raw ribbons of green goodness. Served with a homemade pesto using hazelnuts, my own foraged garlic and a hit of sweet crunchy watermelon
Ingredients: (Serves x2)
2 medium Courgettes
2 cloves garlic ( or a handful of the wild stuff, found in places like my homebase Devon)
1/4 cup Greek extra virgin olive oil
1/2 cup nuts ( go nuts and use any nuts, I went for Hazels)
1 small bunch basil
1 tablespoon lemon juice
PommegranateWatermelon chunksFeta Cheese ( Optional, I really felt like having a little zing in my plate. I bought the best local goats cheese)
Pinch of Himalayan salt and fresh cracked pepper
Spiralize your coodles and set aside. Heres a tip..pat dry your coodles with kitchen paper to take out any excess juice.
In your blender, whizz up your hazelnuts, basil, wild garlic, lemon juice and extra v oil until you have a crunchy paste that smells so so fresh. Next, mix your pesto with your coodles, crumble some feta, sprinkle pommegranate and watermelon and YOU.ARE.DONE!
One magical fresh plate of raw, nutritious goodness about to hit the spot! If your tummy rumbles for more.. go for round deux, this dish has zero guilt written all over.
Sweet Potato & Coconut Curry
(Gluten Free, Vegan & Veggie)
Serves: 2-4 (depends how much your tummy is rumbling!)
Sweet potatoes are packed with both nutrients a sweet flavour, and are one of the most versatile and healthful vegetables available. They are chock-full of disease-preventing, cancer-fighting, and immune-boosting benefits too. Coriander, another common ingredient of both Indian curries, contains high levels of antioxidants that help to lower high blood pressure.
Of course, takeaway curries can be full of saturated fat and not very healthy at all, so this is the curry to make at home and will most definitely make your tummies happy and healthy!
2 large sweet potatoes, peeled and chopped
1 cup green beans, chopped
1 cup green peas
1 head broccoli, chopped
1 large onion, diced
big chunk of ginger
handful chopped coriander
1 tin unsweetened coconut milk (I used Biona)
1 cup water
salt + pepper
1 tbsp coconut oil
A pinch of each of the following spices
OR any spices that you like! This is your curry and everyone's taste buddies are different, experiment and make it your own.
Fill a large pot with water. Add the sweet potatoes and bring to a boil. When ready (the potatoes will be nice and soft), drain and set aside. In another large pot, over medium heat, add the coconut oil and then the onion. Sauté for a few minutes and then add the ginger and the spices. Stir together. Next add the coconut milk, water, veggies (including the sweet potato) and a pinch of salt and pepper. Bring to a boil then lower the heat and cover. Let your scrummy curry stew for about 20 minutes. Taste test, adding a handful of coriander, more spices or salt and pepper if needed.
Serve over quinoa with chopped coriander and toasted flaked coconut.
The ONLY Pizza you will ever need:
This pizza crust is made without any of the standard “dough” ingredients, no gluten, no dairy, no grains, nothing but goodness from cauliflower
Cauliflower crust has become very popular within the low carb and paleo eaters because it’s loaded with all the flavours of pizza without using refined carbohydrates or any fuss with baking breads.
The Goodie News: First and foremost, we forgo all the heavily processed carbohydrates that taste great for a second on the tongue; but leave us feeling heavy and weighted down. Food should not only taste great, but it’s gotta make us feel great and this pizza surely does!
1 Medium Cauliflower
2 Happy Organic Eggs
3 tablespoon of coconut flour/Brown Rice Flour or Buckwheat Flour
1 teaspoon Himalayan sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
fresh ground black pepper
Beetroot (Pre Roasted)
Squeeze of Lime
Preheat oven to 220 degrees.
Chop all the cauliflower florets into small pieces. Place into a blender and blend until pureed (it doesn't have to be perfectly smooth). Alternatively you can use a hand grater (just a little messier)
Lightly whisk your eggs and add to the blended cauliflower, stir. Add your herbs and choice of flour. Your mix should start to bind to form a thick ‘doughy’ texture. Spread the "dough" into either 1 large pizza shape or 2 small pizza rounds on baking paper. Your base should be approximately 1cm thick.
Bake at 220 degrees for about 30-35 minutes, until the top is golden brown and firm to touch. You can flip this half way through to make sure both sides are cooked well to your liking. Add your pizza base, I chose mashed avocado with a squeeze of lime and pepper topped with pre roasted beetroot, sprouts and feta cheese. Load up with your favourite topping! This is great fun to make when entertaining or baking with kiddies!
This neon purple creamy beetroot & tahini dip is OH MY WORD! Beetroot was the veg that most children avoided back in the day...(90's maybe) but it's clearly making a comeback! The cool veg used in juices and now dips! I wanted to spread it on everything and dip everything in it! Beets have an earthy fruity flavour which I 💗!
With just 5 ingredients and 10 beautiful minutes of your time, you can enjoy this incredibly delicious, easy booootiful dish! Ohhh and the best bit it's GF and Paleo if you care about those things. Oh and warning... This dip might replace hummus as your favourite go to!!
3-4 Medium cooked beets.
1tbsp Greek Olive Oil
1 lime squeezed
1 clove of garlic
Pinch of Himalayan Sea Salt & Pepper
METHOD: Cut your beets into chunks and whizz in your blender. Add in the tahini, olive oil, garlic and lime. Season with your S&P. Blend or pulse for about 30 seconds ( I worked on a few squats to kill time). Prestoooo. I like my beety dip chunky so if you prefer a smooth operator consistency... Whizz again for a further 30 seconds! Serve up with all sorts of crunchy veg, sit back and relax! This dip is also Bebe friendly, Bella enjoyed this dip from 8 months. Just be a little cautious if your Bebe has a reaction to lime as some have a sensitivity to the acid in lemons.
The soul food of India! This is a super quick, veggie dish jam packed with fibres, antioxidants, protein and deliciously flavoured with scrummy spices.
Ingredients (x4 Hearty Bowls)
400g Moong Dhal (There are over 10 types of Dhal- Moong Dhal are yellow, flat and quick cooking)
1 Red Onion Chopped
3 Garlic Cloves Chopped
Small knob of ginger (approx 3cm)
1 tbsp Turmeric
1 tbsp cumin seeds
1 tsp mustard seeds
1 tsp crushed chilli (Fresh Chillis-Even Better)
Pinch of Himalayan Sea Salt
Knob of coconut oil
Freshly torn Coriander
Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil.
Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly off your pot and simmer very gently for about an hour. Stir every so often until the dal has broken down completely and become creamy.
How incredible does your kitchen smell now?!!! Neighbours curtain twitching.. mine were!!
Add boiling water or reduce the dal further. I added another tsp of himalayan salt – simmer for 15 minutes. Meanwhile.... heat your knob of coconut oil in a frying pan over a medium high heat and add the onions. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander.
This Dal is a serious comfort food!
Reminiscing my trip to Asia right now!! Take me back...
Cashew & Pumpkin Soup
This combo is amazing and guaranteed to keep adult and mini tummies full and happy! Excellent for freezing too.
1/2 Pumpkin (Peeled and chopped in cubes)
2 Sweet Potato (Peeled and chopped in cubes)
1 Red onion chopped
2 Cubes of Garlic
1 Cup of raw cashews (you can use salted ones too)
1 Kalo Cube of stock
1 tbsp Apple Cider Vinegar
Homemade Pesto (To dollop)
Handful of pumpkin seeds (slightly roasted in a pan for xtra crunch)
A little chilli pastes (for the adult bowls for zing)
Fry onions and garlic together in a pot with olive oil. Add chopped sweet potato and pumpkin. Add water to fill the pot 3/4 full. Add stock cube. Cook for 30-45 mins on a medium heat.
Blend ingredients with a hand blender. Add a dollop of homemade pesto, sprinkling of pumkin seeds and optional chillil paste. I served our soup with oat cakes. Great dippers.