Roasted Sweet Potato and Sesame Hummus
Method 1. Preheat oven to 180c and line a baking tray. 2. Add the sweet potato chunks to the tray, drizzle with some oil and place in
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10 minute little gem lettuce cups
Methods 1. Break the little gem lettuce into individual leaves, removing the outer ones, and give them a good rinse. 2. Combine
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Fluffy pancakes with veggie & vegan toppings
Pancakes aren't just for Pancake Day, we make them for breakfast, brunch, and if we're feeling a bit lazy, for dinner too! They're so versatile, you can top them with a
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Veggie & Vegan Christmas Nibbles
Inviting friends and family over this Christmas? We’ve got some easy and delicious vegetarian and vegan nibble ideas that'll have your guests coming back for
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5 ways with.. apples
The humble apple comes in all sorts of flavours, colours and textures including sweet, crunchy, sharp, soft-fleshed, red, yellow and green. They are at their best from
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Okonomiyaki (crisp savoury Japanese pancakes) with quick cucumber pickle
Methods 1. Start by making your pickle, but unlike many other pickles that improve with a little time don’t do this the day before as the
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No date, no bake peanut butter & dark chocolate balls
Methods 1. In a large mixing bowl, add the oats, chunks of dark chocolate, peanuts (these need to be chopped small otherwise the mix will
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Chocolate covered almonds
Methods 1. Preheat the oven to 200C/180C fan. 2. Line a baking tray with parchment paper and spread out the almonds. Roast them
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Green goddess smoothie bowl
Toppings Chia Seeds Mango Blueberries The Food Doctor Raw Power Mix Methods 1. Add all of the ingredients to a high
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Chocolate chip banana bread
Methods 1. Preheat the oven to 200C/180C/fan/gas 6, and grease and line a loaf tin with baking parchment. 2. In a bowl, combine
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Summer fruit crumble
Methods 1. Preheat the oven to 180C. 2. Add the fruit to the bottom of your crumble dish. If using strawberries, cut them in
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Lemon and pistachio balls
Methods 1. Begin by making the pistachio crumb to coat the balls. Add 50g of pistachios to a food processor and blend until a crumb forms
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Strawberry Sorbet by Alice Mackintosh
This recipe is by Alice Mackintosh. Alice is a registered Nutritional Therapist and runs a driving practise based in West London’s Chelsea. Alice is also a founder of
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Summer gazpacho
Methods 1. Add all of the ingredients to a high-speed blender and whizz together until smooth. Taste and adjust as
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Blueberry and Almond Butter Pancakes
Methods 1. Heat a pan and spray with non-stick cooking spray. 2. Mash 2 bananas in a bowl. Add the egg, rolled oats, salt,
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Toasted garlic soup dippers
Methods 1. Preheat the oven to 180C. Brush the pita breads with the extra virgin olive oil and rub on the crushed garlic. 2.
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Light and refreshing Tzatziki dip
Method 1. In a small bowl, add the Greek yogurt, garlic and lemon juice, and give it a good stir. 2. Skin the cucumber with a
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Banana & Blueberry Muffins
Methods 1. Preheat the oven to 180˚C. 2. In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla
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Nutritional Nugget – W is for Watercress
A great sandwich filler, garnish and salad vegetable. A portion of watercress will give you a source of vitamin A and C. Use it in the same way you’d eat other members
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Strawberry, Banana & Almond Milk lollies
Method 1. In a blender combine 270ml of almond milk and strawberries until smooth. 2. Pour mixture half way into lolly moulds
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Chickpea and red pepper dip
This super easy dip can be made in just 5 minutes and is great enjoyed with friends in the park. Ingredients Toasted Pitta bread, to serve 390g can
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