Roasted Cauliflower, kale and Chickpea Bowl

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Roasted Cauliflower, kale and Chickpeas
This bowl is highly nutritious and packed with cauliflower, red onion, kale, chickpeas, nuts, vegan cheese and spices. It’s great as a light lunch and can be served with a salad. Kale and cauliflower are criciferous vegetables that help with detoxification and may balance hormones. The vegetables are roasted in spices including turmeric. Curcumin is thought to be the main health promoting compound in turmeric and studies have shown that it is also a powerful antioxidant and anti-inflammatory.
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Instructions
  1. Preheat oven to 180C
  2. Dry fry the turmeric, mustard seeds, cumin seeds, ginger, coriander and cinnamon for 2 minutes.
  3. Place the cauliflower florets, chickpeas and onions in a large roasting tin. Sprinkle with the spices and toss well together. Drizzle over 2 tbsp of oil and toss again.
  4. Roast in the oven for 20 minutes.
  5. Then stir in the kale with the roasted vegetables and drizzle over 1 tbsp oil. Roast for a further 10 minutes.
  6. Mix the breadcrumbs, nuts and cheese together and sprinkle over the vegetables. Roast for a further 5-8 minutes and then serve.

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.

Strawberry and Almond Overnight Oats

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Strawberry and Almond Overnight Oats
This is a healthy and nutritious breakfast. Oats are rich in a range of vitamins, minerals, fats and fibre. They play an important role in improving satiety, digestive, cardiovascular and general metabolic health. The almonds combined with the flaxseed and chia offer protein and healthy fats. This breakfast is simple to prepare the night before and then to grab and go for work.
Prep Time 10 Mins
Cook Time 10 mins
Servings
People
Prep Time 10 Mins
Cook Time 10 mins
Servings
People
Instructions
Jam
  1. Add strawberries ,maple syrup and water to a small saucepan and bring to the boil. Simmer until all the liquid has been evaporated and you are left with a thick jam. Remove from the heat and add the chia seeds and stir through until combined. Put in fridge overnight.
Oats
  1. In a bowl combine the oats, milk, almond butter, maple syrup, strawberries and flaxseed -and stir to combine. Place in fridge overnight.
  2. In the morning, place the almond oat and strawberry mixture into the mason jars or similar. Then on top divide the coconut yogurt to each jar.
  3. Then add to each jar or glass the jam. Top with flaked almond. Serve.

Beet Salad with Quinoa and Spinach

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Beet Salad with Quinoa and Spinach
This is a colourful, crisp and fresh salad, It is full of antioxidants and is anti-inflammatory. Some root vegetables are seen as particularly therapeutic detoxifying foods. Beets are particularly good because of their betaine content, which is an important nutrient for the methylation part of detoxification.
Prep Time 30 mins
Cook Time 20 mins
Servings
people
Prep Time 30 mins
Cook Time 20 mins
Servings
people
Instructions
  1. Combine all the salad ingredients in a large bowl apart from the spinach.
  2. Whisk together the ingredients for the vinaigrette.
  3. Pour most the vinaigrette onto the salad and lightly toss, leaving aside some for the spinach.
  4. Place spinach at the bottom of a large salad bowl and toss with remaining vinaigrette. Place the main beetroot salad on top of spinach and serve

Chia Porridge with Apple Sauce and Raisins

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Chia Porridge with Apple Sauce and Raisins
On a cold winters morning, there is nothing that can quite beat a hot and steaming bowl of porridge. This porridge has a slight twist because it also has flaxseed, raisins, flaked almonds, apples and chia so this is a filling breakfast full of fibre, good fats, protein and antioxidants. so it will keep you full for longer and help to balance your blood sugar levels. The apple sauce is also very beneficial to your digestive system helping to reduce inflammation and support your immune system. The apple sauce is really simple to make - just stew some apples and then put them into a food processor, blend and you have apple sauce. Make the sauce the night before and then store it in the fridge and then warm it up while you are making the porridge. The therapeutic benefits of stewed apples has been well researched. They can heal, repair and maintain the mucosal lining of the gut. It is the flavonoids in the stewed apples that reduces inflammation and protects intestinal tissue from damage. Also the ratio of different micro-organisms in the gut changes with regular cooked apple consumption to favour mucosal immune tolerance and weight loss. Finally, stewed apples increase the production of short chain fatty acids which helps to activate the immune system.
Prep Time 15 mins
Cook Time 15 mins
Servings
people
Prep Time 15 mins
Cook Time 15 mins
Servings
people
Instructions
  1. Leave aside 1 chopped apple to garnish. Place remaining chopped apples in a saucepan and cover with water. Bring to the boil and simmer until soft - about 10-15 mins. Drain the cooked apples and place in a blender. Blend until smooth.
  2. In the meantime, place oats, milk, chia, maple syrup, and cinnamon in a saucepan. Bring to the boil and simmer for 10 mins. Turn off heat and stir in the flaxseed and raisins.
  3. Pour the porridge into bowls and top with the applesauce, chopped apple, extra raisins and flaked almonds. Serve.