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,

Spicy Squash and Quinoa Salad

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Spicy Squash and Quinoa Salad
This spicy butternut squash and quinoa bowl is a vegan and gluten free light lunch that includes fresh spinach, coriander, pecans, hummus and spices. It is full of fibre, protein and phytonutrients.
Prep Time 10 mins
Cook Time 40 mins
Servings
people
Prep Time 10 mins
Cook Time 40 mins
Servings
people
Instructions
  1. Cook quinoa according to instructions and add 2 tsp of curry powder to the pot before cooking.
  2. Coat squash with olive oil, xylitol, cinnamon, cayenne pepper, and salt to taste. Roast at 180C until golden brown and soft.
  3. In a bowl add the spinach and coriander. Top with the drained quinoa, and squash and toss to combine.
  4. Top the bowl with the roasted quinoa and hummus.

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.