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Cardamon spiced apple compote

Ingredients
500g of  washed, chopped apples (I dont peel mine)
4 tbsp water
2 tsp spices – cardamon, cinnamon or ginger work well

Method
Place your fruit into a heavy bottomed pan
Add the water
Cook the fruit over a low to medium heat with the lid on for approx 20 minutes
Once the fruit has softened, remove the lid and cook until the liquid reduces
If you want a super smooth consistency then allow to cool before placing the compote into a blender for 2 minutes

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Puffed rice granola

Ingredients
3 cups puffed brown rice
1/4 cup flaked almonds
1/4 cup hazelnuts
1/4 cup raisins
2 tbsp chia seeds
2 tbsp hulled hemp seeds (optional)
2 tbsp unsweetened almond butter
4 tbsp date syrup/honey

Method
Place the puffed rice, nuts and raisins into a large mixing bowl
Add in the chia and hemp seeds if using
Place the almond butter and honey into a non stick pan and slowly melt over a low heat
Once melted pour over the dry ingredients and stir to coat the mixture
Spread out onto your lined baking sheet and place into the oven
Bake for 12-15 mins watching that it doesn’t burn
Leave to cool and solidify
Once cool break into bite sized chunks

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Homemade naked bars

Ingredients
10 Medjool dates
3 drops pure peppermint essence
1 tbsp chia seeds
1 cup walnuts
1/4 cup flaked almonds
2 tbsp raw cocoa

Method
Place the walnuts and cocoa into a food processor
Process just until they reach a powder
Add in the chia seeds, peppermint and the dates
Process until you have a sticky paste
Remove from the processor and stir in the flaked almonds
Press into a lined loaf tin and place into the fridge for 1 hour
Remove, slice into bars and wrap in baking paper and seal
Enjoy

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Rice noodle salad with an almond butter dressing

Ingredients
2 nests rice noodle vermicelli
1 courgette
2 carrots
1 cup edamame beans cooked
3 tsp almond butter (unsweetened)
2 tsp brown rice vinegar
1.5 tsp tamari

Method
Place the vermicelli in boiling water for 5 minutes
Whilst the noodles soak, julienne the vegetables and place into a large bowl
Drain the noodles and add to the vegetables, using kitchen scissors chop everything up
Whisk the almond butter, tamari and vinegar and dress the noodles/vegetable mix
Chop the cashews up and then place into a frying pan
Over a medium heat, toast the nuts for two minutes
Stir into the noodles
Enjoy

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Wheatberry and butternut salad

Ingredients (for 4)
1 cup wheatberries
4 cups water
1/2 cucumber diced or 1/2 green apple match sticked
1/2 small broccoli chopped
1/2 butternut squash peeled and diced
1 red onion
3 large handfuls of baby spinach (or more)
1/2 cup fresh/frozen peas
2 tbsp chopped cranberries (naturally sweetened)
1 tbsp chopped walnuts (optional) or pumpkin seeds (optional)
1 tbsp coconut oil
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp water
1 tsp honey/maple syrup
salt and pepper

Method
Preheat your oven to 180C
Peel and dice the butternut squash and slice the red onion
Place onto a baking tray and rub with the coconut oil before placing into the oven (they will take appox 25 mins)
Place the wheatberries into a pan of water bring to the boil and then lower to a simmer
After 15minutes add the broccoli to the pan of simmering wheatberries
Wait another 5 before adding the peas, simmer for a further 5 minutes then drain
Whisk together the olive oil, apple cider vinegar, water, salt and pepper
Add the wheatberries, broccoli and peas to a bowl
Remove the butternut squash from the oven once it is soft and add to the bowl
Dress with the apple cider vinaigrette
Leave to cool for 15 mins
Once cool add in the spinach, walnuts/pumpkin seeds if using and the diced cucumber/apple & cranberries
Enjoy

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