Week 22 – Monday
Asparagus and Pear Salad with Almonds
Serves 4 Ingredients 1lb / 500g / 2 cups asparagus, trimmed 2 ripe pears 1 tbsp lemon juice 2oz / 60g / ¼ cup flaked almonds 2oz / 60g / ¼ cup goats' cheese, cubed 1 head romaine lettuce (or other salad leaves) For the dressing: 2 tbsps olive oil 2 tbsps balsamic...
Easy Guacamole with Celery Sticks
Serves 2 Ingredients 1 large avocado ½ tsp dried cumin ½ tsp smoked paprika ½ tsp dried oregano Pinch cayenne pepper To serve: Celery stalks Preparation Method 1 Halve the avocado, remove the stone and scoop out the flesh. 2 Mash the flesh with the seasonings and...
Boiled Eggs and Carrot Sticks
Serves 1 Ingredients 2 eggs 1 carrot, cut into batons Preparation Method 1 Boil the eggs and use carrot sticks instead of toast soldiers. Delicious!
Vegan Strawberry Ice Cream
Ingredients 700g fresh strawberries 100g agave nectar or honey 350ml rice milk 2 tsp lemon juice Preparation method 1 Slice the berries and toe them with the honey, and leave for 1 hour. 2 Place the mixture in a blender with the rice milk and lemon juice. 3 Chill in a...
Butternut squash and couscous with salad
Serves 2 Ingredients Half a butternut squash ½ tsp. coconut oil ½ small red onion finely chopped 1 garlic cloves peeled and crushed ½ tsp. cumin seeds ½ tsp. ground coriander ½ can chickpeas, drained 80g couscous Vegetable stock 1 tbsp. finely chopped coriander...
Week 22 – Tuesday
Chickpeas, Cherry Tomatoes and Rocket
Serves 2 Ingredients 1 bag rocket 1 can chickpeas, drained and rinsed 12 cherry tomatoes, quartered Juice of ½ lemon Salt and freshly ground black pepper Preparation Method 1 Mix the rocket, chickpeas and tomatoes, dress with the lemon juice and season with salt and...
Colourful Fruit Salad with Yogurt
Serves 1 Ingredients 2 kiwi fruit 6-8 strawberries Low fat Greek yogurt Chopped nuts (optional) Preparation method 1. Peel and slice the kiwi fruit. 2. Hull and slice the strawberries. 3. Mix together in a bowl and top with Greek yogurt. If liked, sprinkle with...
Courgette Burgers
Ingredients 2 cups of peas 1 small courgette 1 cup of ground flaxseed 1 cup of quinoa 1 lime 1 tablespoon of apple cider vinegar 1 tablespoon of tahini a handful of fresh coriander salt to taste To garnish Hummus slices of avocado slices of tomatoes rocket/butter...
Fig Almond Truffles
Ingredients ½ cup ( 68g/2.4oz ) almonds 1½ cups ( 200g ) dried figs 1 cup ( 136g/4.8oz ) Medjool dates 1 cup fresh figs, stemmed and chopped 3 tbsp. fresh orange juice ¼ tsp. vanilla seeds 1 tsp. ground cinnamon Preparation method 1. Place the almonds in a food...
Parsnip Crisps
Ingredients 600g parsnips 2 tbsp coconut oil Preparation method 1. Heat the oven to 180°C 2. Grate the parsnips with a peeler 3. Melt the coconut oil in a pan and drizzle over the parsnips in an ovenproof dish 4. Cook for 25 minutes Eat as a snack on its own, or...
Week 22 – Wednesday
Fruity Omelette
Serves 1 Ingredients 2 eggs ½ tsp cinnamon Fistful dried fruit Preparation Method 1 Beat the eggs with the cinnamon. Heat a non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few minutes until set and golden underneath. 2...
Plantain Chips
Ingredients 1 pound plantains or green bananas, peeled and sliced thinly sliced on the diagonal 1fl oz / 30ml coconut oil Coarse sea salt and ground pepper Preparation Method 1 Preheat oven to 180°C / 350°F / gas mark 4, and line a baking sheet with parchment paper. 2...
Cream of Celery Soup
Makes three generous servings; leftovers may be frozen. Ingredients 6oz onion, finely chopped 2 cloves garlic, crushed or finely chopped 1tbspn olive oil 1 heaped tbspn plain wholemeal flour ½ pint water 1 tbspn vegetable bouillon powder added to 1 pint of boiling...
Fishcakes with sweet potato
Ingredients 1 Large Sweet Potato 1 cup quinoa 418g tinned wild red salmon 1 tsp chilli flakes 1 handful fresh parsley chopped 1 handful coriander chopped 1 handful chives chopped 3 spring onions chopped zest of lemon 1 egg 2 tbsp coconut oil Preparation method 1...
Week 22 – Thursday
Healthy Vegetable Hash
Serves 2 Ingredients 1 tbsp coconut oil 1 shallot, finely chopped 6oz / 170g / ¾ cup chestnut mushrooms, chopped 1 red pepper, chopped 6oz / 170g / ¾ cup baby sweetcorn, halved lengthways ¼ tsp dried sage Salt and freshly ground black pepper Preparation Method 1 Melt...
Kegderee
Serves 4 Ingredients 4oz / 115g / ½ cup brown rice 8oz / 225g / 1 cup smoked haddock fillets 4 eggs 1 tsp coconut oil ½ onion, finely chopped 1 tsp curry powder Small handful fresh parsley, chopped ½ lemon, juiced Preparation Method 1. Put the rice on to cook. 2....
Coconut Rice Squares
Makes around 20 squares Ingredients 21?2oz / 75g / 3 cups organic puffed rice (e.g. Kallo) 5 tbsps toasted sesame seeds 2 tbsps chia seeds 21?2 oz / 75g / 1/3 cup coconut oil 21?2 oz / 75g / 1/3 cup rice syrup 51?2oz / 150g / 2/3 cup creamed coconut Pinch of salt...
Mixed Vegetable Curry
Serves 4 Ingredients 1 tsp olive oil 1 large onion, chopped 4 cloves garlic, crushed ½ tsp turmeric ½ tsp ground cumin ½ tsp ground ginger 1 tsp medium curry powder 750g sweet potato, chopped 1 medium cauliflower, broken into florets 4oz green beans, halved 2 carrots....
Sweet potato brownies
Makes 5 brownies Ingredients 1 sweet potato 1 handful sesame seeds 120g ground almonds 60g buckwheat flour 7 soft dates 2 tbsp. raw cacao 2 tbsp. agave nectar 1 pinch of salt Preparation method 1. Put oven on at 180°F. 2. Peel and cut the sweet potatoes and cook till...
Week 22 – Friday
Quinoa Apple Porridge
Serves 2 Ingredients 8oz / 225g / 1 cup uncooked quinoa, soaked in water overnight 3 eating apples 1 tsp ground mixed spice ( add 2 tbsps Maple syrup from week 4 ) Preparation Method 1. Peel, core and chop the apples. Put them in a saucepan with enough water to just...
Crispy Quinoa Cakes
Makes 15 cakes Ingredients 4 tablespoons of coconut oil 1.5 tablespoons almond butter 4.5 tablespoons pure maple syrup 2oz/60g raw cacao powder 1.5oz/45g popped quinoa small cake cases Preparation method 1 Place the coconut oil, almond butter, maple syrup and raw...
Ratatouille
Serves 2 Ingredients 1 tbsp olive oil 1 large onion, chopped 2 cloves garlic, crushed 1 courgette, chopped 1 red pepper, chopped 1 aubergine, roughly chopped 1 x 400g can chopped tomatoes 3 tbsp fresh basil, chopped Salt and freshly ground black pepper Preparation...
Pumpkin Soup
Serves 4 Ingredients 1 kg pumpkin 500 g carrots 2 tablespoons olive oil 1pinch of sea salt and black pepper to taste ½ teaspoon ground cinnamon 1 litre water or vegetable stock 1 teaspoon fresh grated ginger Preparation method 1 Preheat your oven to 200 C. 2 Peel and...
Fig yogurt
Serves 1 Ingredients 1 tablespoon pine nuts, toasted. 2 fresh figs ½ cup ( 64g/2.25oz ) dried figs 1 cup ( 128g/ 4.8oz ) plain yogurt or fromage frais 1 cup ( 128g/ 4.8oz ) orange juice ½ ( 64g/ 2.25 oz ) cup raisins Preparation method 1. Gently warm the fresh figs...
Week 22 – Saturday
Savoury Breakfast Quinoa
Serves 2 Ingredients 4oz / 115g / ½ cup quinoa 2 tsps coconut oil 6 mushrooms, quartered 1 yellow pepper, chopped 1 large handful roughly chopped spinach Salt and freshly ground black pepper Preparation Method 1 Cook the quinoa according to the instructions. 2 Heat...
Frozen mango yogurt
Serves 4 Ingredients Flesh of 1 large mango, cubed and frozen 24fl oz / 700mls / 3 cups plain Greek-style yogurt 2 tsps vanilla extract Juice of ½ lime 2oz / 55g / ¼ cup honey Preparation Method 1. Process all ingredients on a blender until smooth. 2. Transfer into a...
Quinoa Apple Porridge
Serves 2 Ingredients 8oz / 225g / 1 cup uncooked quinoa, soaked in water overnight 3 eating apples 1 tsp ground mixed spice ( add 2 tbsps Maple syrup from week 4 ) Preparation Method 1. Peel, core and chop the apples. Put them in a saucepan with enough water to just...
Smoked Salmon Roll-ups
Ingredients 100g smoked salmon slices 1 tub low fat cream cheese Jalapeno peppers, chopped Capers 12 cherry tomatoes, halved ½ cucumber, cut into spears 2 celery stalks, cut into matchsticks Lemon juice Balsamic vinegar Salt and freshly ground black pepper Preparation...
Pumpkin Soup
Serves 4 Ingredients 1 kg pumpkin 500 g carrots 2 tablespoons olive oil 1pinch of sea salt and black pepper to taste ½ teaspoon ground cinnamon 1 litre water or vegetable stock 1 teaspoon fresh grated ginger Preparation method 1 Preheat your oven to 200 C. 2 Peel and...
Cauliflower Pizza
Serves 1 pizza Ingredients 1 cauliflower 1 cup of brown rice flour 2 table spoons chia seeds with 1/2 cup water ½ a mango 1 lemon dried herbs salt Topping of your choice, tomato puree, mushrooms, spinach, basil, tomatoes. Preparation method 1 Place the chia seeds in a...
Week 22 – Sunday
Quinoa Apple Porridge
Serves 2 Ingredients 8oz / 225g / 1 cup uncooked quinoa, soaked in water overnight 3 eating apples 1 tsp ground mixed spice ( add 2 tbsps Maple syrup from week 4 ) Preparation Method 1. Peel, core and chop the apples. Put them in a saucepan with enough water to just...
Vegan rice pudding
Serves 6 Ingredients 8oz / 225g / 1 cup arborio rice 1 vanilla pod (split) 1 tbsp (or to taste) rice syrup or maple syrup Pinch of salt 2.75 pints / 1.6 litres / 7 cups almond milk To serve Raspberries and blackberries. Preparation method 1 Put all the ingredients...
Piquant Peppers with Soft Cheese and Dill
Serves 2 Ingredients 8 piquant red peppers (e.g. Peppadew) Low fat soft cheese Fresh dill Preparation method 1 Remove the peppers from the jar and pat dry. 2 Using a teaspoon or a piping bag, fill each pepper with soft cheese. 3 Pop a sprig of dill on the cheese at...
Quinoa Falafels and tahini sauce
Serves 4 Ingredients 1/2 Cup Quinoa 1 Cup Chopped Carrot 1/2 Cup Sliced Green Onions 3 Tbsp Chopped Parsley 15oz Chickpeas 2 Eggs 2 Tbsp Fresh Lemon 1tsp Cumin 2 spring onion 2 Tbsp tosated Sesame Seeds 2 Cloves Garlic Salt/Pepper 2 Tbsp Olive Oil 1 Cup Plain Yogurt...
Rice free vegetable Sushi
Ingredients 1 Nori sheet 1 egg 1 tbsp. mung bean sprouts 2 tbsp. feta cheese ½ avocado Preparation method 1. Lay nori sheet on a sushi bamboo mat. 2. Cut the sheet in half. 3. Dampen the sheets with some water. 4. Make the omelette. 5. Place the the omelette and...