Butternut Squash and Pomegranate Salad

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Butternut Squash and Pomegranate Salad
This is such a tasty and fresh salad - sweet honey roasted squash, spicy roasted pumpkin seeds, spinach and pomegranate seeds with a delicious dressing - and topped with vegan cheese.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Instructions
  1. Pre-heat oven to 180C
  2. In an ovenproof dish, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/2 tsp cinnamon, and then season. Cook in the oven for 25-30 minutes until cooked. Halfway through - stir.
  3. Line a separate baking sheet with parchment paper - - Mix together 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, the cayenne and seasoning. Place in oven for 8-10 minutes and watch closely so they do not burn.
  4. Meanwhile in a large bowl add the spinach . Add the pomegranate.
  5. To make the vinaigrette - Fry the onion lightly in a frying pan with some oil. Place the cooked onions in a bowl and add the remaining ingredients.
  6. Pour the dressing over the salad in the bowl and toss. Add the roasted squash and pumpkin seeds - top with the slices of vegan cheese and then serve,

Warm Mushroom Salad

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Warm Mushroom Salad
This is a warm salad with cooked mushrooms poured over spinach and tomatoes. Mushrooms are low in carbohydrates and calories, but a great source of B vitamins, trace minerals, fiber and even protein. They are also an anti-inflammatory food, containing high levels of beta glucans compounds that keep the the immune cells alert, plus a powerful antioxidant called ergothioneine that helps lower body-wide inflammation. The medicinal use of mushrooms has a very long tradition in Asian countries that goes back thousands of years.
Instructions
  1. In a bowl toss the mushrooms with the lemon juice. Then in a large pan heat the olive oil and coconut oil. Add the mush rooms and season. cook for about 10 minutes until the mushrooms are soft and brown. Then add the tamari sauce and spring onions and cook for a further 2 minutes.
  2. In the meantime whisk together the dressing ingredients and set aside.
  3. In a bowl, add the spinach and tomatoes and toss with the dressing. Add the mushrooms and onions and sprinkle with the cheese. Serve.

Warm Roasted Squash and Puy Lentil Salad

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Warm Roasted Squash and Puy Lentil Salad
This is a warm salad of puy lentils, roasted butternut squash, tomatoes, onion and spinach, in a vinegar and mustard dressing. It makes a delicious and healthy light lunch. The lentil provide good levels of plant based protein and fibre.
Instructions
  1. Place the cubed butternut squash in an ovenproof dish and toss in 1 tbsp of oil. Scatter the thyme onto the squash and season. Bake in the oven for 25-30 minutes.
  2. Mix together the balsamic vinegar, 1 tbsp oil, mustard, garlic and 1 tbsp water.
  3. Drain the puy lentils and toss in the dressing together with the onion, and cherry tomatoes.
  4. Divide the spinach between 4 plates. Top with the lentils, followed by the squash. Sprinkle over the grated cheese and pumpkin seeds. Serve.

Beetroot Soup

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Beetroot Soup
Beets are INCREDIBLY nutritious...packed full of essential nutrients and vitamins such as potassium, magnesium, fiber, vitamins A, B & C and many more! Beetroot serves as a natural blood cleaner. It’s able to help the body detox and cleanse the blood of heavy metals, toxins and waste due to its compounds called glutathiones, which are essential for detoxification within the liver and other digestive organs. Additionally, the fiber content in beetroot helps to sweep the digestive tract of waste and toxins while restoring healthy and regular bowel movements
Instructions
  1. Place beetroot in water and bring to the boil. Cook until tender. Then peel under running cold water and chop up roughly.
  2. Meanwhile chop the onions , fennel and celery. Heat the oil in a large pan and place these veg in to cook. Cook until the onions are soft and then add the garlic.
  3. Then chop the potato and add it to the onions, together with the beetroot and fennel. Add the stock and bring it to the boil. Simmer for 30 minutes until the potato is soft.
  4. Add the balsamic vinegar and cayenne pepper. Season and stir.
  5. Blend the soup to a smooth puree and return to the heat.
  6. Chop the kale into short thin slices and fry them in olive oil for a few minutes until the kale is tender but not quite soft.
  7. Pour the soup into bowls and place a little kale sitting in the centre on top of each.

Stuffed Quinoa and Nut Peppers

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Stuffed Quinoa and Nut Peppers
This makes a quick, tasty and filling lunch. The quinoa, and walnuts provide good levels of protein too.
Instructions
  1. Place the peppers, cut side down on a baking tray. Bake in the oven at 180C for 10 minutes. Remove from the oven and allow to cool.
  2. Heat the oil in a frying pan and cook the onion and garlic for about 10 mins or until soft. Add the mushrooms, passata, sundried tomatoes, vinegar, chilli powder and tamari. Cook for 5 mins until the sauce has thickened.
  3. Remove from the heat and pour into a bowl. Add the walnuts and cooked quinoa. Mix well.
  4. Spoon the filling into the peppers and then bake in the oven for 20-30 minutes until the peppers are soft. Serve with a green salad.