Week 5 – Wednesday Recipes
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...
Avocado Toast
Serves 2 Ingredients 2 slices rye bread, or The Body Rescue nut bread 1 avocado 1 tsp lemon juice 2 tsp mixed seeds (e.g. chia, sesame, sunflower) Preparation method 1 Toast the bread. Mash the flesh of the avocado with the lemon juice. 2 Spread each slice with the...
Sweet potato with roasted vegetables
Serves 4 Ingredients 4 sweet potatoes 2 parsnip 2 carrot 1 swede 2 Onion 3 whole garlic bulbs Rosemary leaves Preparation method 1 Preheat your oven to 200°C Fan 180C 2 Peel the vegetables and halve and slice lengthways. Leave the garlic bulbs whole. Pick the rosemary...
Thai Vegetable soup
Serves 4 Ingredients 2 pints / 1 litre vegetable stock Thumb sized piece of ginger, cut into matchsticks 2 cloves garlic, cut into matchsticks 1 stalk lemon grass, chopped 1 head pak choi, shredded 1 carrot, julienned 4 spring onions, chopped 2 radishes, cut into...
Berry Smoothie with Milled flax seeds
Serves 1Blend blueberries, raspberries, strawberries, blackberries, or what ever is in seasons, berries make a delicious and creamy smoothy and are highly nutritious.