Week 4 – Wednesday Recipes
Tomato and mushroom omelette and salad
Serves 1 Ingredients 1 tsp vegetable oil 2 eggs 2 chestnut mushrooms, sliced 4 cherry tomatoes, sliced ½ tsp dried mixed herb Salt and freshly ground black pepper For the salad: Rocket Tomatoes Spring onions Radish Pepper Preparation method 1 Beat the eggs and season...
Quince and Apple Crumble
Serves 8 Ingredients 4 quince, peeled and cut into eighths (use pears if you cannot get quince) 4 apples 100g raisins ½ tsp ground allspice ½ tsp ground cinnamon ½ tsp sea salt 4 tbsp coconut flour 100ml apple juice For the crumble topping 150g coconut oil, melted...
Kale crisps
Ingredients 1 large bunch of kale 120g. sunflower seeds, finely ground 1 tbs. balsamic vinegar 1 tbs. apple cider vinegar 1 tbs. olive oil 1 tsp. salt Preparation method 1. Combine all the ingredients in a large bowl and mix well. 2. Heat the oven to 150°C. Place a...
Stuffed butternut squash
Serves 2 Ingredients 2 medium-sized butternut squash 2 garlic cloves, peeled and crushed 1 lemon, juiced Dried red chilli flakes 1 tsp. fresh thyme leaves 1 courgette 2 leeks Salt and freshly ground black pepper 200g cherry tomatoes 2 tbsp. finely chopped fresh...
Tomato and beetroot juice
Serves 1 Ingredients 1 fresh beetroot 2 celery sticks 1 carrot Preparation method Put through a juicer and drink immediately. Beetroot contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, and antioxidants.