Chocolate Mint Nice-Cream
2 Bananas (cut into chunks and frozen for minimum 4 hours)
1 tablespoon cacao powder
4 mint leaves
Add all ingredients to a blender or food processor and blend until creamy and smooth.
Devour immediately! Enjoy!
Healthy Homemade Guacamole
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
Salt and pepper to taste
Peel and core the avocado.
Place into a small mixing bowl and mash with a fork until soft and creamy.
Add chopped onion, garlic, tomato, lime juice, salt and pepper.
Season with a small squeeze of lime juice and ...
Fun & Fruity Toast
Healthy piece of bread such as buckwheat, wholegrain or seeded bread, toasted
Fruit of choice such as banana, strawberry or kiwi
Spread of choice such as nut or seed butter (almond, cashew, peanut, sunflower)
Spread the toast with your spread of choice (around 1-2 tablespoons), top with sliced fruit, drizzle with some maple syrup and ...
Pepper & Walnut Hummus
400g can of chickpeas, drained
1 garlic clove
1 tbsp of tahini paste
Juice 1/2 lemon
4 walnut halves, chopped
2 cucumbers, cut into batons
2 carrots, cut into batons
2 celery sticks, cut into batons
Put the chickpeas, garlic, tahini, walnuts and lemon juice in a bowl.
Whiz with a hand blender or in a food processor to make a ...
Mini Festive Veggie Fajitas
2 tbsp olive oil or coconut oil
1.5 cups of red kidney beans cooked
1 large pepper (yellow or red) deseeded
1 tsp ground coriander
1/4 tsp hot chili powder
227g can chopped tomatoes
2 tbsp chipotle paste
4 spring onions, trimmed and thinly sliced
8 small corn or wholewheat tortillas
Small handful of coriander
For the Guacamole Dip
1 ripe avocado, stoned ...
Veggie Protein Boost Pita Pocket
1/2 wholemeal pita bread
A few slices of cooked tofu or canned kidney beans
1/4 cucumber, cut into sticks or slices
2-3 slices of tomato
Small handful of lettuce
Fill the pita half with the tofu or kidney beans, cucumber, cherry tomatoes and lettuce.
Drizzle with a teaspoon of olive oil and a touch of salt and ...
Asparagus and Avocado Pasta
1 16 oz. package organic fettuccine noodles (or gluten free pasta)
1 pound fresh organic asparagus (try to obtain local, farm fresh!)
2 organic red peppers
2 organic avocados
One half organic onion
One quarter cup organic olive oil
One half cup organic balsamic vinegar
Fresh ground salt and pepper to taste
Bring one large pot of water and one ...
Super Moist Banana Bread
1 3/4 cup spelt flour (or rice flour if gluten free)
3 large ripe bananas, mashed
1/2 cup maple syrup
1/4 cup almond milk (or water)
1/3 cup olive oil
1 tsp. baking soda
1/2 tsp salt
1 tsp cinnamon powder
1 tbsp. chia seeds
Preheat oven to 375°F and grease a medium loaf pan with olive oil or line with ...
Crunchy Peach Vegan Yogurt
1 peach peeled and cut into bite-sized chunks
150g pot soy or coconut yogurt
2 tbsp puffed/popped quinoa
1 tsp maple syrup
1 tablespoon mixed nuts (optional)
In a short glass layer the popped quinoa, peach and yogurt and top with nuts.
Drizzle the maple syrup and devour!
1kg/2lbs of potatoes
3 tbsp coconut oil
4 large sprigs of rosemary
Pinch of cayenne pepper
Heat oven to 200C/180C fan/gas 6.
In a shallow roasting pan, add 1 tbsp of the oil and place in the oven to heat up while you prepare the potatoes.
Cut potatoes into chunky chips/sticks.
Pour the rest of the oil into a large bowl ...
Veggie Sesame Noodles
1 bag Japanese buckwheat soba noodles
5 tbsp low-sodium soy sauce or tamari
2 tbsp rice wine vinegar
1 tbsp sesame oil
2 tbsp honey
2 tsp honey mustard
1 tbsp creamy additive free peanut butter
1 small chili chopped (optional)
1/2 small courgette cut into matchsticks
Cook noodles according to package.
In a large bowl whisk together next 6 ingredients to ...
Lemon Cashew Bites (No Bake!)
1 cup cashews
1 cup dates
1/2 cup unsweetened coconut flakes
1 tablespoon freshly squeezed lemon juice
1 tablespoon lemon zest
Combine all ingredients in a food processor, pulse until finely ground, transfer to a bowl, scraping the sides.
Form into an inch ball.
Keep them in an airtight container and refrigerate.
Mexican Lunch (minus the meat!)
1/2 small onion, chopped
1 can (15 1/2 ounces) crushed tomatoes
3/4 cup corn kernels
1 can (3 1/2 ounces) chopped green chili peppers
1 can (14-19 ounces) black beans, rinsed and drained (or mixed beans)
1/2 cup cooked rice
1 tsp ground cumin
Heat a 2-quart pot coated with 1 teaspoon olive oil over medium-high heat.
Add the ...
1/2 bag chickpeas
11/2 bulbs roasted garlic
1/8 cup fresh-squeezed lemon juice 1 cup tahini
1 preserved lemon
2 avocados, ripe, remove pits & scoop out flesh 1 tablespoon curry powder
Salt & pepper to taste
Place chickpeas in salted boiling water and cook until soft, about one hour. Drain in a colander and then puree in a food processor ...
Sweet Plantain & Kale Salad
1 Plantain Banana sliced
2 cups of kale (rinsed)
1 tablespoon olive oil
2 tablespoons coconut oil (for frying)
Salt and pepper to taste
Cut the banana into small bite sized slices.
Pre heat the coconut oil in a frying pan and add the banana slices. Lightly pan fry on each side until lightly browned.
Place on paper ...
Healthy Apple Tarts
2-3 Granny Smith Apples Sliced
1 Tablespoon of cinnamon
Pre-heat oven to 400 degrees F.
Line a large baking sheet with baking paper.
Cut the apple into thin slices and layer the slices in a circular shape sprinkling some cinnamon in between each slice so that it resembles a flower shape (see image).
Bake for 15-20 minutes until ...
Healthy Baked Fries
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder (optional)
1/2 teaspoon onion powder
Preheat oven to 420 degrees F (210 degrees C).
Cut potato into chip size sticks.
Mix olive oil, paprika, garlic powder, chili powder and onion powder together.
Coat potatoes well with the with oil/spice mixture and place on ...