Roasted Cauliflower Salad with Tahini Dressing

Print Recipe
Roasted Cauliflower Salad with Tahini Dressing
this is a great light lunch - roasting cauliflower really enriches the flavour especially when tossed with spices. The tahini dressing is rich and creamy and a perfect accompaniment to this dish. Tahini is a good source of healthy fats, calcium, iron, zinc, copper and selenium.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Instructions
  1. Preheat oven to 200C
  2. In a large bowl toss the florets with the olive oil, spices, salt and pepper until coated.
  3. Place cauliflower into an oven proof dish and place in oven and cook for approx 40 minutes stirring occasionally.
  4. Meanwhile make the tahini sauce - simply mix all the ingredients together and season to taste - if too thick then add extra water.
  5. serve the cauliflower with the salad and tahini dressing.

Roasted Red Pepper and Butternut Squash Soup

Print Recipe
Roasted Red Pepper and Butternut Squash Soup
This is a lovely warm vegetable soup for the winter and is full of nutrients and antioxidants. Red peppers are full of vitamin C together with vitamin B6 and folate. This soup will give a boost to your immune system as well as helping to reduce inflammation. The soup is also high in fibre. To boost protein levels just add a can of white beans like butternut beans and this will help you keep full for longer.
Prep Time 20 Mins
Cook Time 60 Mins
Servings
People
Ingredients
Prep Time 20 Mins
Cook Time 60 Mins
Servings
People
Ingredients
Instructions
  1. Put butternut squash, red pepper and garlic cloves into a roasting tray and pour over half of the olive oil. Oven should be at 180C. Cook for 30-40 mins until soft.
  2. In the meantime, gently fry the onions, celery and garlic with remaining olive oil until soft. Add chilli and fry for 2 more mins.
  3. Put the red peppers, butternut squash into the onion mixture. Remove the skins from the garlic and place them in with the onion mixture.
  4. Add 750 mls of vegetable stock and cook for further 5-10 mins. Season.
  5. Place mixture in food processor or blender. Blend until smooth and then serve.

Puy Lentil Bolognese with Courgette Spagetti

Print Recipe
Puy Lentil Bolognese with Courgette Spagetti
This is a low carb vegan alternative to spaghetti bolognese. The courgette is spiralized to make the substitute pasta and it’s also a great way to increase your vegetable intake. The bolognese is really delicious made with the Puy lentils which are both full of protein and fibre.
Prep Time 25 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Instructions
  1. In a large pan fry the onion, celery and carrot until soft.
  2. Add the oregano, passata and cooked puy lentil and cook for a further 5 minutes.
  3. Add the red wine and cook for a further 5 mins. Season.
  4. Whilst the bolognese is cooking place a small amount of olive oil in another pan and add the garlic and spiralized courgette - warm through slowly.
  5. Serve the courgettes topped with the bolognese and some vegan cheese.

Carrot Cake Overnight Oats



Print Recipe


Carrot Cake Overnight Oats

This is another variation of the overnight oat recipes - its full of protein and good fats.

Prep Time 10 mins

Servings
people


Ingredients

Prep Time 10 mins

Servings
people


Ingredients


Instructions
  1. Place into a blender the banana, carrot, dates, almond butter, flaxseed, cinnamon, vanilla essence and milk. Blend and pour into a bowl

  2. Add oats and chia into bowl and leave overnight

  3. Place the overnight oats into 2 glass jars.

  4. Add a layer of fresh blueberries followed by a layer of coconut yoghurt. Top with granola or another layer of fruit of your choice.