Aubergine and Spinach Salad

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Aubergine and Spinach Salad
This salad has a great mix of flavours with the spinach, aubergine, red onion, sun dried tomatoes and pine nuts. Some of the spinach has been wilted to add to the flavour. I usually serve this with some roasted sweet potato and hummus on the side. Spinach is an excellent source of plant based iron, it is low in calories and virtually fat free. It is also a rich source of phytonutrients. It is also a powerful antioxidant.
Instructions
  1. Place the sliced aubergine on a baking tray and drizzle with 1 tbsp of olive oil. Place in oven on 180C for 20-25 mins until cooked. Remove and set aside - slicing into quarters the rounds of aubergine.
  2. Make the salad dressing by combining all the ingredients into a blender - blend until smooth. Set aside.
  3. Place the pine nuts into a dry pan and heat slowly for 2-4 mins on a low heat to slightly brown the nuts. Stir continuously. Set aside.
  4. Place the sliced onion into a frying pan with 1 tbsp oil and fry for 10 mins or until the onion is soft. Add the sun dried tomatoes, and 100g of spinach. Cook until the spinach wilts. Add the aubergine and stir thoroughly.
  5. On a large serving dish, place the remaining 200g of fresh spinach. Then add the onion, tomato and aubergine mixture to the fresh spinach. Pour over the dressing and toss everything together. Scatter over the pine nuts and serve.

Mixed Sprouted Seed Salad with Tahini Dressing

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Mixed Sprouted Seed Salad with Tahini Dressing
This is a really powerful, superfood salad packed with phytonutrients, antioxidants, minerals and vitamins. The tahini dressing provides protein and good fats too. Sprouting seeds tend to increase the nutrient levels of the seeds and sprouted seeds also contain lower levels of anti-nutrients.
Instructions
  1. Place spinach at the bottom of a large serving dish. Combine the grated and diced vegetables on top together with the sprouted seeds.
  2. Mix dressing ingredients together and then pour over the top of the vegetables. Mix well.
  3. Sprinkle over the sunflower seeds and herbs, and then serve.

Sweet Potato Rosti with Spinach Masala and Spiced Tofu

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Sweet Potato Rosti with Spinach Masala and Spiced Tofu.
This is a smooth and subtle curry made with spinach, tomatoes, onions and spices. The sweet potato rosti is spicy and delicious and goes well with the curry and spiced tofu.
Instructions
  1. Squeeze the grated raw potato in a clean teacloth or kitchen towel to remove most of the water.
  2. Mix all the ingredients together in a bowl to combine.
  3. Heat 1 tbsp of olive oil or coconut oil in a pan over a medium heat
  4. Shape spoonfuls of the sweet potato mixture into patties.
  5. Place the patties into the hot pan and cook until golden brown on both sides - about 7/8 minutes on each side.
  6. Remove from heat and serve.
Masala
  1. Heat 2 tablespoons of olive oil in a pan and gently fry the onion for 5 minutes until softened.
  2. Whilst cooking, place spinach in a steamer and steam until wilted. Then place spinach in a food processor with half tablespoon of oil. Season. Blend until you have a coarse puree. Set aside.
  3. Add the spices to the onions in the pan and cook for a further few minutes.
  4. Add the chilli, ginger and garlic and cook for a further 2-3 minutes.
  5. Then add the spinach puree and the tinned tomatoes and chopped tomatoes and cook for a further 5 minutes. Season.
Tofu
  1. Place tofu in an oven proof dish. Mix the oil, tamari, and spices in a separate bowl and then pour over the tofu. Season.
  2. Put tofu into oven on 180C and cook for 25 minutes.
  3. To serve, place some sweet potato rosti, spinach masala and spiced tofu onto each plate and garnish with fresh chopped coriander.

Spiced Buckwheat and Roasted Veg Buddha Bowl

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Spiced Buckwheat and Roasted Veg Buddha Bowl
This dish is full of flavour and high in fibre.The combination of the spiced buckwheat with onion, spinach and spices goes well with the roasted butternut squash, cauliflower and tofu. Buckwheat is very versatile and picks up flavours easily. It is actually a seed and not a grain and is gluten free. Buckwheat is high in fibre and protein and a great source of manganese and magnesium making it a great energising food. High in fibre it has been shown to help heart health and control blood sugar levels.
Prep Time 40 mins
Cook Time 35 mins
Servings
people
Prep Time 40 mins
Cook Time 35 mins
Servings
people
Instructions
Spiced Buckwheat
  1. In a pot, bring the vegetable stock, water and buckwheat to the boil. Reduce heat and simmer for 20 mins. Drain and set aside.
  2. Place oil in large frying pan and melt. Add onion and cook until soft. Add spices and spinach. Saute until spinach leaves are wilted. Add buckwheat and stir. Set aside.
Roasted veg
  1. Place butternut squash, cauliflower and tofu into a roasting tin. Pour over olive oil, tamari and smoked paprika and mix well, Season. Cook for 25-30 mins until vegetables are soft. Set aside
Tahini sauce
  1. Place all sauce ingredients into a food processor and blend until smooth - set aside
Buddha bowl
  1. Divide lettuce, avocado, and cherry tomatoes between the individual bowls.
  2. Add the spiced buckwheat, and roasted vegetables to the bowl. Pour over the tahini sauce and serve.

Indian Chickpea Buddha Bowl

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Indian Chickpea Buddha Bowl
Chickpeas in a curried sauce with brown rice, sauteed garlic spinach and broccoli. This is an easy, highly nutritious main course packed with protein and fibre. Buddha bowls are very fluid and you can add your favorite veggies and grains. Here I've added some broccoli which aids in detoxification and goes well with the curry. The cabbage gives it some freshness and crunch.
Instructions
Curried chickpeas
  1. Heat the coconut oil in a large frying pan.
  2. Add the onions, garlic, and grated ginger and cook on a medium heat for about 5-10 minutes.
  3. Add carrot, chilli and bell pepper and cook for a further 2 minutes.
  4. Add all the spices and cover with the water.
  5. Bring to the boil and then simmer. Cook until the vegetables are soft.
  6. Remove from heat and place in a blender. Blender until smooth. Pour back into pan and add chickpeas. Season. Cover to keep warm.
Brown rice
  1. While the sauce is cooking, place rice in a saucepan, cover with water and bring to the boil. Simmer until cooked and soft. Drain and season. Cover to keep warm.
Spinach
  1. Heat the olive oil in a frying pan and add garlic and cook on a low heat for 3 minutes. Then add spinach and cook for 7-10 minutes until the spinach is wilted. Season.
Extras
  1. If desired, steam the broccoli and shred the cabbage. Chop up the coriander.
Bowls
  1. Divide the rice between the bowls. Add the chickpeas, spinach, and broccoli. Top with the shredded red cabbage and coriander. Serve.