Ingredients
1 tbsp of powdered beetroot or 1 small peeled cooked beetroot
1 handful frozen berries
1 date
200ml almond milk
1 small handful frozen kale
1/2 frozen banana
Optional add ons
1 tsp chia seeds
1tbsp fresh berries
1 tbsp flaked almonds
Method
Place the beetroot, frozen berries, milk, date, kale and banana into a blender and blend until smooth
Pour into a glass and top with berries, almonds and chia
Enjoy
Ingredients
400g farro
3 courgettes cubed
1 red onion peeled and finely cubed
1 red pepper cubed
1 yellow pepper cubed
1/3 butternut squash peeled and cubed
1tsp coconut oil
Large bunch of basil and parsley
2 lemons juiced and zested
2 tbsp water
4 tbsp tahini
1 clove garlic
1 tsp white wine vinegar
Salt and pepper to taste
Method
Place the cubed vegetables into a baking dish, drizzle with coconut oil and roast for 20 minutes
Whilst the vegetables roast, cook the farro according to the instructions
Place the basil, parsley, water, garlic, lemon juice, salt, pepper and tahini into a food processor and blitz until you have a creamy mixture
Mix the roasted vegetables, farro and dressing in a large bowl
Stir through some chopped basil and lemon zest
Season, serve and enjoy
Ingredients
12 stalks of swiss chard
1 small butternut squash, peeled and cubed
2 tbsp sesame seeds
1 tbsp coconut oil
2 tbsp miso paste
1 tsp minced ginger
1tbsp water
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp lemon juice
Method
Preheat your oven to 180C
Mix the miso paste, oil, water, lemon juice and ginger in a large bowl and whisk into a dressing
Rub the butternut squash with coconut oil and place into the oven
Roast in the oven for 25 mins or until soft
5 minutes before the butternut is finished, slice the swiss chard
Place it into a non stick frying pan over a medium heat with a teaspoon of water
Keep moving it as it wilts
Once it has wilted toss in the dressing
Add in the butternut squash and stir carefully
Sprinkle with sesame seeds, serve and enjoy
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
Ingredients – Vegan spiced hot chocolate
1 cup almond milk
1 medjool date
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
30g 100% chocolate/cocoa chopped
Method
Place the date and the milk into a blender and blend until fully combined
Pour into a pan and add the spices
Slowly bring to the boil
Remove from the heat, add in the chocolate and stir until the chocolate has fully melted
Pour into a mug, curl up and enjoy
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