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chia seed pudding

makes 1 portion & takes 15 mins

- ΒΌ cup chia seeds
- Β½ cup milk
- Β½ cup yoghurt
- toppings - fruit puree, ground almonds, flaxseeds, linseeds, banana, berries, nuts and seeds, agave syrup

- stir the chia seeds into the yoghurt and milk and leave for 15 mins to swell
- add your toppings and enjoy

yummy xxx

quinoa porridge

makes 1 portion & takes 2 mins


- bring the milk to the boil, then remove from heat and stir in the quinoa flakes
- stir for 90 secs, then serve with your chosen toppings

yummy xxx

scrambled eggs with spinach and pumpkin seeds

makes 1 portion & takes 5 mins

- 2 eggs
- Handful of baby spinach
- 1 knob of butter
- 1 tbs pumpkin seeds

- melt the butter in a non stick saucepan and crack the eggs in
- stir the eggs with a wooden spoon until the eggs are nearly cooked
- then add the spinach leaves
- toast the pumpkin seeds in a frying pan and sprinkle on top of the eggs

yummy xxx

mexican black bean soup

makes 2 portions & takes 1 hour

- 2 handfuls of dried
- black beans
- Β½ green pepper
- Β½ red pepper
- Β½ yellow pepper
- 1 sweet potato
- vegetable stock
- smoked paprika
- cumin
- Β½ onion
- 2 garlic cloves
- 1 avocado
- 1 red onion
- 2 tomatoes
- grated cheddar cheese
- fresh coriander
- 1 lime
- sour cream

- soak the beans overnight (8hrs)then rinse
- fry onion & garlic together until soft and golden and then add the beans
- cover with stock, cumin, and smoked paprika and boil until soft (approx 45 mins)
- meanwhile, dice the sweet potato and roast with a little olive oil and salt and pepper (30 mins)
- dice the peppers and add to the soup
- add the cooked potato to the soup and cook for a further 10 mins
- slice the tomatoes and red onion, to make a salsa, adding olive oil, salt and pepper
- slice the avocado and pick the leaves from the coriander
- assemble the soup, by pouring into a bowl and adding the avocado, salsa, grated cheese, sour cream and coriander leaves on top as garnish

yummy xxx

quinoa fritters

makes 2 portions & takes 30 mins

- 2 large handfuls of quinoa
- 1 cup sweetcorn
- 1 grated courgette
- 1 egg
- 2 tbsp buckwheat flour
- salt & pepper

- boil the quinoa in stock until cooked ( 15 mins)
- allow to cool and stir in the grated courgette, sweetcorn, egg, buckwheat flour, salt and pepper
- drop spoonfuls into a frying pan and allow to cook on one side (about 4 mins) until golden brown
- then flip to brown the other side
- serve with guacamole, smoked salmon and a poached egg

yummy xxx

puy lentil salad

makes 2 servings & takes 30 mins

- 80 g puy lentils
- vegetable stock
- sundreid tomatoes
- rocket
- baby spinach
- spring onions
- feta cheese
- olive oil
- lemon juice
- salt & pepper

- boil puy lentils in stock until tender
- chop the sundried tomatoes into slices
- wash the rocket and baby spinach leaves
- slice the spring onion into thin slices
- once the lentils are cooked, drain and allow to cool
- once cold mix in the rocket, spinach, tomatoes, feta, spring onion, lemon juice, olive oil, and salt and pepper

yummy xxx

thai fishcakes

makes 2 portions & takes 45 mins

- 1 handful crab meat
- 10 prawns
- 2 cod fillets
- 4 spring onions
- panko breadcrumbs
- fresh parsley and coriander
- 1 lime
- 1 tsp fish sauce
- Β½ red chilli
- 1 egg
- 2 tbs brown rice flour
- salt & pepper

- roughly chop the all of the fish
- finely chop some parsley and coriander
- finely chop the spring onions and red chilli
- mix together the fish, spring onions, chilli, egg, flour, s & p, and herbs
- make small fishcakes and coat in panko breadcrumbs
- drop into a hot pan and shallow fry on both sides until golden
- serve with a spicy dipping sauce and a wedge of lime

yummy xxx

chicken & chorizo stew

makes 4 portions & takes 1 hour

- 2 chicken breasts
- slices of chorizo
- 1 jar/tin pre cooked chickpeas (or cook your own from dried)
- 1 red pepper sliced
- 1 yellow pepper sliced
- 2 tins of chopped tomatoes
- oregano
- s & p
- 1 onion chopped
- 4 cloves of garlic chopped
- chicken stock

- dice and then fry the onion, and garlic until soft and brown
- add the chicken pieces and seal them in the pan
- add the chorizo and fry for 2 mins
- add the peppers, oregano, s & p, and chickpeas
- add 2 tins of chopped tomatoes
- cover with stock
- simmer for 45 mins with the lid on

yummy xxx

lamb moussaka

makes 4 portions & takes 1 hour

- 500g lamb mince
- 2 onions
- 4 cloves of garlic
- 2 tins chopped tomatoes
- oregano
- 1 courgette
- 2 handfuls mushrooms
- 1 aubergine
- grated cheddar cheese
- milk
- butter

- fry the garlic and onion until soft
- add the lamb mince and brown
- dice the courgette and mushroom very finely and add to the pan
- add 2 tins of chopped tomatoes, and oregano
- let this simmer
- melt a large knob of butter in the pan and add an equal amount of flour to make a roux
- add milk to the roux and keep stiring to achieve a light white sauce
- slice the aubergine into rounds
- gently fry the slices for 2 mins on either side in a little oil
- start assembling the dish ...
- put a thin layer of white sauce in the bottom of the baking dish
- then a layer of the lamb
- then a layer of aubergine
- repeat until all used, with a layer of white sauce on the top
- sprinkle over the cheese
- bake for 30 mins at 180 degrees

yummy xxx

raw lemon tart

makes 1 tart (12 slices) & takes 30 mins (8hr to set)

- 1 Β½ cups coconut meat
- ΒΎ cup lemon juice
- ΒΎ cup brown rice syrup
- pinch of salt
- pinch of turmeric
- 2 tablespoons coconut oil
- 1 tbs soy lecithin powder (ground)
- 1 cup of almonds
- 1 cup pecans
- pinch of salt
- 6 pitted large soft dates

- put the coconut meat, lemon juice, brown rice syrup, salt and turmeric in a food processor and blend until smooth
- add the coconut oil and soy lecithin and blend until smooth
- then blend the almonds, pecans and salt until fine
- add the dates and blend until it starts to stick together
- press the base mixture into a cheesecake tin until to form the base and side crust
- pour in the lemon mixture and put in the fridge to set

yummy xxx

sweet potato brownie

makes 1 small tray & takes 1 hour

- 350g Sweet potatoes
- 90g Unsalted butter
- 40g Unsweetened Coco Powder
- 2tsp Vanilla extract
- 2 large Eggs
- 140g Sugar
- 135g brown rice flour
- Β½ tsp baking Powder
- Β½ tsp fine sea salt

- peel and then chop the sweet potato into small squares
- steam for 10 mins until soft, then mash
- melt the butter, cocoa powder and vanilla extract in a saucepan
- whisk the eggs
- combine all of the ingredients and mix until smooth
- pour into a square tin
- place in the oven at 180 degrees for 40 mins
- its done when the surface is cracked and a skewer inserted into the center comes out clean
- remove from the oven and leave to cool in the tin for 5 mins
- then cut it into squares and transfer to a wire cooling rack

yummy xxx

carrot muffins

makes 6 muffins & takes 30 mins

- 1 cup spelt flour
- 2 tsp cinnamon
- 1//2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tbsp coconut palm sugar
- 1 cup pre steamed carrots
- 1 tbsp milk
- 1 tbsp veg oil
- 1/4 tsp pure vanilla extract

- mix all the dry ingredients together
- then mix all the wet ingredients in a food processor
- then mix both wet and dry parts together
- pour into muffin mould and bake for 20 mins at 200 degrees until a skewer comes out clean

yummy xxx