Tag: healthy eating

Recipes, VegetableLeave a comment

Simon’s Vegetable Lasagne

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A nice warming winter (or British summer) dinner. Take a generous handful of brown lentils and a mix of beans. Boil them in water or stock to make the beans slightly less windy 🙂 and simmer gently for about 20 mins. Meanwhile slice a large aubergine (eggplant if you prefer) into long strips, oil and grill until the slices almost burn. Take the bean/lentil mix and add well fried onion and garlic, chopped tomatoes (tinned or fresh, your choice) and your choice of spices. (For Italian try rosemary, thyme and basil – Moroccan style go with paprika, cinnamon and thyme) Then … Continue reading Simon’s Vegetable Lasagne

Lamb, RecipesLeave a comment

Jacqui’s Lamb Bolognaise with Zucchini Fettuccine

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Fry off onions garlic and the add herbs you want – I use basil, rosemary and turmeric. Add diced capsicum/bell pepper and cook gently then add lamb mince and tomatoes and simmer for about half an hour. Slice long thin pieces of zucchini/courgette and lightly fry in olive oil. Try serving with olives and tahini for a creamy finish. Continue reading Jacqui’s Lamb Bolognaise with Zucchini Fettuccine

Recipes, Salad, VegetableLeave a comment

Natalie’s Roasted Beetroot Salad

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Cut beets into medium pieces cover in olive oil, pepper and a splash of plum ume plum seasoning (if you have some) You can also add thyme or oregano. Roast until nicely toasted on the out side and leave to cool. In a bowl add loosely chopped beetroot leaves, chives, fresh fennel leaves and toasted walnuts. Fresh crushed garlic, 1 lime juice and olive oil. Put in the roasted beets and gently toss …puuurrrrrrrrrrrrrr Continue reading Natalie’s Roasted Beetroot Salad

Dessert, RecipesLeave a comment

Rebecca’s Lemon and Blueberry Cheesecake

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For the base grind up cashew nuts and almonds and maybe a few walnuts until like biscuit crumbs. Transfer to bowl. Add a small amount of runny honey or another liquid sweetener – I used ‘sweet freedom’ (liquid carob, apples and grapes) found at my local health food shop. I also added some cinnamon. Heat up some coconut oil until it is liquid and add it to the mix. Stir all together until squishy! Place in a round dish or tin and pat down until flat. Put in fridge for a while. The coconut oil becomes hard again and holds … Continue reading Rebecca’s Lemon and Blueberry Cheesecake

Recipes, Soup, VegetableLeave a comment

Rebecca’s Beetroot, Fennel, Carrot and Mint Soup

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Very simple. Sweat some onions and garlic for a while then add chopped raw beetroot, fennel and carrots. Cover with water and simmer until cooked. Blend together. Add more water to thin if needed. Add a touch of ground coriander and either some dried or fresh mint. Very simple and very yum x and the colour is stunning….. Continue reading Rebecca’s Beetroot, Fennel, Carrot and Mint Soup

Recipes, Snack, VegetableLeave a comment

Sandra’s Lentil & Tahini Balls

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I experimented last weekend and made some great ‘balls’. Soak whole green lentils, mung beans and chick peas in hot water overnight and then drain. I whizzed them up in a blender with tahini, garlic, cumin, turmeric, coriander & pepper until the consistency can be rolled into balls. I added whole sunflower seeds too before rolling. Roll in sesame seeds. Great for snacks, or serve with coriander pesto, salad or vegies. Continue reading Sandra’s Lentil & Tahini Balls

Breakfast, Recipes, VegetableLeave a comment

Victoria’s Mouth-Watering Moroccan Tomato Porridge

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Gently fry 1 chopped tomato in olive oil, add a dash of chilli flakes and generous sprinkles of paprika, cumin, turmeric (or saffron) and, especially, cinnamon and sauté a little more to bring out the flavours. Add a splash of water and tenderly cook the mix until stew-like (but still quite moist). Add 3 soup-spoonfuls of almond meal and combine ’til warmed through and porridgy. Place in a warmed bowl and top with diced avocado, thin slices of Lebanese or mini cucumber, coriander and a squeeze of lime juice. Super delicious! Continue reading Victoria’s Mouth-Watering Moroccan Tomato Porridge

Recipes, Soup, VegetableLeave a comment

Sandra’s Superb Celeriac Surprise

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I bought Celeriac at my local farmer’s market today – I haven’t had it before but felt to try it (it’s not an attractive vegetable, but as I discovered, it’s yummy inside, just like we are ;)) I cut the outer rough skin off, cut it into pieces and put it into a roasting pan along with a sliced leek, and 5 garlic cloves. Tossed them all in olive oil and baked in a 200 C oven for about 40 mins, until they are golden and softish. They are delicious as is, but I added my homemade chicken stock and … Continue reading Sandra’s Superb Celeriac Surprise