Week 7 – Wednesday Recipes
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...
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...
Buckwheat porridge
Serves 2 Ingredients 1½ cup of buckwheat (200g) soaked in 1 cup of water 1 ripe banana ½ cup of blueberries (100g) ¼ cup of almond milk (75ml) 1 tablespoon of almond butter 1 tablespoon of chia seeds Optional: 1 tablespoon of maple syrup To serve, with fresh berries...
Hummus with carrots and cucumber
Ingredients 200g.7oz.canned chickpeas (save the liquid ) 4 tsp tahini 2 garlic cloves, chopped small, or crushed himalaya salt to taste 2 tbsp extra virgin olive oil 3½ tbsp lemon juice - to taste 1 tbsp paprika Some parsley, or coriander to decorate Method Rinse the...
Sweet potato cakes
Makes 6 Ingredients 2 sweet potatoes cooked and peeled 10 dates 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. vanilla essence 1 tablespoon ground almonds 1 handful of raisins 1 egg Preparation method 1. Heat oven to 200C/180°Fan/Gas 4. 2. Blend all of the ingredients together...