Pulsed Broad Bean and Pearl Barley Salad:

This combination of beans and grain, provides all eight essential amino acids for building and repairing your whole body.. very easy and quick to prepare and really tasty as well. Ingredients: 40g (1 ½ oz/scant ¼ cup) pearl barley 1 tsp vegetable stock powder 30g (1/4 oz) broad (fava) beans 2 tbsp olive oil JuiceContinue reading “Pulsed Broad Bean and Pearl Barley Salad:”

Hemp and Sunflower Kale Chips:

The first time I tried kale chips was from an health store and the only ingredients on the packet was salt and olive oil which was natural and tasty. Since then every chance I got whenever I’m in the area where I got the kale chip I would stop the health shop and grab aContinue reading “Hemp and Sunflower Kale Chips:”

Oat Cakes

If you aren’t too familiar with oat cakes, they’re quite simply crackers made predominantly from oats. Their mild flavour means they makes a great accompaniment to a variety of sweet or savoury dips and spreads, such as houmous or dairy free butter. Ingredients: 225g (2 ¼ cups) rolled oats ½ tsp bicarbonate of soda 1Continue reading “Oat Cakes”

Moussaka With Cottage-Feta Cheese

Ingredients: 4 tbsp olive oil or coconut oil, plus extra for greasing 1 large aubergine/eggplant, thinly sliced 2 courgettes/zucchini, thinly sliced lengthways 2 potatoes, thinly sliced 1 onion, chopped 2 garlic cloves, crushed 900g 2/lb/4 cups canned Chopped/crushed tomatoes 200g/7oz/1 cup white cottage-feta cheese Crumbled 200g/7oz/1 cup canned brown lentils, rinsed and drained 500ml/7fl oz/2Continue reading “Moussaka With Cottage-Feta Cheese”

‘Cheesy’ Kale Chips

This dehydrated vegetable is so delicious and yummy and nutritious. Ingredients: 6g (1/4 oz) thyme leaves Juice of 1 lemon 6oz (2 ½ oz) yeast flakes 100g (3 ½ oz/2/3 cup) cashews or chickpeas 100g (4fl oz/1/2 cup)water 60g(2 ½ oz) kale, chopped into 5cm (2in) pieces Nutritional Nugget: Source of B12 are limited forContinue reading “‘Cheesy’ Kale Chips”

Roasted Afghani Chickpeas

Ingredients: 1 tbsp olive oil or melted coconut oil Zest and juice of 1 lemon 1 tsp paprika ½ tsp turmeric 400g/14oz/scant 2cups Canned chickpeas, rinsed and drained Sea salt Method: Preheat the oven to 180°C/350°F/Gas 4.Line a baking sheet with baking parchment. Put the oil in medium bowl and add the lemon zest andContinue reading “Roasted Afghani Chickpeas”

South African Sweet Potato Stew

Ingredients: 2 tsp olive oil or coconut oil 4 garlic cloves, crushed 1 red pepper, deseeded and cut into dice (optional) 1 tsp crushed chillies/hot pepper flakes (optional) ½ tsp ground cinnamon 1 tsp ground ginger 1 tsp coconut ground or brown sugar 300g/10 ½ oz sweet potato, cut into cubes 400g/14 oz/scant 12/3 cupsContinue reading “South African Sweet Potato Stew”

Curried Cabbage with Potatoes

Ingredients: 2 tbsp plus 2 tsp olive oil or coconut oil 120g/4 ½ oz/3/4 cup peanuts 2 tbsp curry powder 3 large potatoes, peeled or unpeeled and cut in cubes 1 garlic clove, crushed 1cm/1/2 In piece of fresh root ginger, peeled and grated 1 tsp ground turmeric ½ tsp coconut sugar or brown sugarContinue reading “Curried Cabbage with Potatoes”

Friday Night Curry

Wild rice and chickpeas for the high fibre content, and the chickpeas also give a protein punch. Ingredients: 190g (1 cup) wild rice, rinsed 1 tsp olive oil 1 onion, finely chopped 2 garlic cloves, peeled and crushed 5 cm piece of fresh ginger, peeled grated 1 fresh red chilli,deseeded and finely chopped 1 redContinue reading “Friday Night Curry”

Panzanella Italian Bread Salad

This tastes like piece of Italy. A traditional salad, it is really filling thanks to the bread pieces, which a coated with good-quality olive oil before being baked. Cucumber and cherry tomatoes bring a wonderful freshness. Simple and good, the only missing from this lunchbox is a view of Italty! Ingredients: 5 slices of baguette,Continue reading “Panzanella Italian Bread Salad”