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.

Roasted Tumeric Cauliflower with Dhal

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Roasted Tumeric Cauliflower with Dhal
This is an easy dish to prepare and is satisfyingly filling as well as delivering great flavours. Lentils are a great plant based source of protein as well as being packed with fibre.
Instructions
  1. Heat the oven to 180C. Place the cauliflower steaks and any remaining florets into a large roasting tin and sprinkle over the olive oil.
  2. Roast the cauliflower for 15 minutes and then remove from the oven and scatter over the turmeric and garlic. Return to the oven for a further 15 minutes or until they start to brown.
  3. Meanwhile heat the coconut oil in a large saucepan and gently fry the onion and chilli for 5 minutes.
  4. Add the cumin, garlic and curry powder and cook for a further 2 minutes before stirring in the lentils, followed by the coconut milk and stock. Cover the pan and gently cook for 15 minutes or until the lentils are soft.
  5. In the meantime, place the tomatoes in a roasting tin and place in the oven with a drizzle of olive oil for 15 minutes.
  6. Add the spinach to the lentils together with the coriander and cook until the spinach has wilted. Season.
  7. Serve the cauliflower onto a large serving dish and top it with the dhal, flaked almonds, tomatoes, and some freshly chopped coriander.

Curry Hummus

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Curry Hummus
This is a super quick and easy dish to make and is an alternative to traditional hummus. It is made with chickpeas, coconut milk, garlic, and spices. Increase the amount of spices in the recipe depending on whether you like it really hot. It's great to serve with crudites or naan bread for a light lunch.
Prep Time 10 mins
Servings
people
Ingredients
Prep Time 10 mins
Servings
people
Ingredients
Instructions
  1. Place all of the ingredients into a food processor and blend until smooth. Serve - sprinkle cayenne pepper over the top.

Curried roasted red pepper and aubergine soup

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Curried roasted red pepper and aubergine soup
This soup is full of flavour and rich in antioxidants. It also has tahini which provides good fats and protein.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Instructions
  1. Preheat oven to 180C. Put chopped aubergine, red pepper and 1 tbsp of olive oil in oven proof dish and cover with foil. Place in oven and cook for 30 mins.
  2. In the meantime, saute the onion until soft and then add the garlic and cook for 1 further minute.
  3. Then add vegetable stock, tahini, spices and roasted vegetables and cook for further 10 mins. Add more stock to ensure vegetables are covered if necessary.
  4. Remove from heat and transfer to a blender. Blend util smooth.
  5. Serve with a sprinkling of cayenne pepper and some fresh coriander.

Salmon Kedgeree

 

 


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Salmon Kedgeree

Prep Time 30 Mins
Cook Time 30 Mins

Servings
People


Ingredients

Prep Time 30 Mins
Cook Time 30 Mins

Servings
People


Ingredients


Instructions
  1. Roast the salmon in a tablespoon of olive oil for 20 minutes. Meanwhile, boil the eggs.

  2. Boil the rice for 25 minutes or until soft. Add the frozen peas to the rice 10 mins before the rice is cooked and drain. Leave to one side.

  3. Fry the chopped onion in the coconut oil, together with the cauliflower florets on a low heat until soft.

  4. Add the spices to the pan and stir. Cook for another 5 minutes.

  5. Add the cooked rice/peas and stir. Flake the salmon into the pan and stir.

  6. Peel the eggs and slice these in half. Add the eggs, spring onions, chilli and coriander and serve hot.