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,

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.

Caramelized Banana and with Chocolate and Yoghurt

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Caramelized Banana and with Chocolate and Yoghurt
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
Instructions
  1. Place coconut oil, maple syrup. vanilla essence and cinnamon in a saucepan and heat through.
  2. Add banana and continue cooking ensuring that the banana is covered with the syrup. Cook until the banana is soft. Turn off heat.
  3. Place yoghurt into bowls and pour in the caramalised banana. Top with the grated chocolate and serve.

Vegan and Gluten Free Carrot Cake



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Vegan and Gluten Free Carrot Cake

This cake is really easy to make and is moist and delicious. You can serve it plain or with the cashew and lemon buttercream topping.
Adding carrots and chia increases the fibre in this cake. As an added benefit, chia also provided omega 3 fats and protein.
There are a number of ways to replace eggs in cake - chia seeds soaked in liquid is one option which is used in this recipe. The oil and the apple puree also help to make this cake moist when using gluten free flours.

Prep Time 20 minutes
Cook Time 40 minutes

Servings
1Ib loaf cake


Ingredients
Carrot Cake

Cashew/Lemon Buttercream

Prep Time 20 minutes
Cook Time 40 minutes

Servings
1Ib loaf cake


Ingredients
Carrot Cake

Cashew/Lemon Buttercream


Instructions
Carrot Cake
  1. Preheat oven to 180C. Grease and line a 1Ib loaf tin

  2. In a high speed blender place the apple puree, olive oil, xylitol,, vanilla and chia seeds with the coconut milk. Blend until smooth

  3. Take a large mixing bowl and put in the dry ingredients. Pour in the chia mixture/sauce and beat well.

  4. Put cake mix into prepared tin.

  5. Place in oven for 35-40 minutes until cooked through

  6. Allow cake to cool completely before icing

Cashew/Lemon Buttercream
  1. Soak cashews in hot water for 1 hour and then drain.

  2. Add cashew nuts and other ingredients to a blender.

  3. Blend until creamy and smooth

  4. Transfer frosting to a bowl and place in the freezer for 45 minutes - to an hour.

  5. Remove from freezer and frost cake. Garnish with chopped nuts and grated lemon peel.