Week 8 – Friday Recipes
Cold Cucumber Soup
Serves 4 Prep Time: 5 minutes Cooking Time: 20 minutes Total Time: 25 minutes Ingredients 2 English cucumbers, peeled and chopped ½ cup coriander 8 oz. silken tofu 8 oz. organic vegetable broth 1 large garlic clove Salt and pepper to taste Preparation method 1. Using...
Pot ‘Kelp’ Noodle
Serves 1 Ingredients 1¼oz / 35g raw kelp noodles Pinch of dried dulse or other seaweed/sea vegetable ½ Tsp of grated fresh ginger (unpeeled if organic) 1 tbsp chopped fresh coriander or mint 2 tsp vegetable bouillon powder ½ tsp Chinese 5 spice A squeeze of lemon or...
Oaty Balls
Ingredients 6oz / 170g / 2 cups oats 9oz / 250g / 1 (generous) cup dried fruit 3½ oz / 100g / ½ cup mixed nuts Handful of coconut flakes 7fl oz / 200mls water mixed with coconut yoghurt 2 tbsps cashew nut butter 1 tsp cinnamon 1 tsp ground ginger Preparation method...
Berry Smoothie with Milled Flaxseeds
Serves 1 Ingredients Handful raspberries Handful blackberries 7fl oz / 200mls coconut yogurt ½ Tsp cinnamon 1 tsp coconut oil 4 / 5 ice cubes 1 tablespoon of milled flaxseeds Preparation method 1 Blitz all ingredients in a blender until smooth, then enjoy!
Salt & vinegar 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 ture into the kale. 2 Heat the oven to 150°C....