Quinoa Tabouleh

Quinoa Tabouleh
Prep Time
1 hr
 
Course: light meal, Salad
Servings: 6
Calories: 262.87 kcal
Ingredients
  • 150 g Quinoa cooked and cooled
  • 100 g Fresh mint chopped
  • 150 g Cucumber chopped finely
  • 30 g Garlic crushed
  • 100 g Fresh parsley chopped
  • 4 Large Tomatoes chopped finely
  • 4 Spring onions chopped finely
  • 2 Lemons juiced
  • 50 g Choice of nuts
  • 100 ml Olive oil
  • Salt/Pepper to taste
  • Pomegranate optional for decoration
How to make
  1. Mix all the ingredients in a bowl and serve

Nutrition Facts
Quinoa Tabouleh
Amount Per Serving (192 g)
Calories 262.87 Calories from Fat 200
% Daily Value*
Fat 22.24g34%
Saturated Fat 3.21g20%
Polyunsaturated Fat 3.01g
Monounsaturated Fat 14.71g
Sodium 106.99mg5%
Potassium 525.85mg15%
Carbohydrates 10.7g4%
Fiber 2.18g9%
Sugar 3.55g4%
Protein 5.3g11%
Vitamin C 58.95mg71%
Calcium 92.88mg9%
Iron 4.09mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Raw Cashew Cream ‘Cheese’ & Dill Dip

Vegan Raw Cashew Cream ‘Cheese’ & Dill Dip
Prep Time
25 mins
Cook Time
5 mins
 
Calories: 101.37 kcal
Ingredients
  • 100 g Cashew Nuts
  • 50 ml Hot water to soak the cashew nuts
  • 3 tbsp Nutritional Yeast
  • 25 g Fresh Dill
  • 5 g Fresh Garlic
  • 20 ml Water for the dip
  • Half a Lemon
  • Salt to taste
How to make
  1. Soak the cashew nuts in hot water for at least mins or up to 3 hours

  2. Drain and place them in a Nutribullet cup along with all the other ingredients

  3. Blitz until you have a smooth paste, you may need more water so add a little at a time

  4. Pour into a bowl and serve

Nutrition Facts
Vegan Raw Cashew Cream 'Cheese' & Dill Dip
Amount Per Serving (30 g)
Calories 101.37 Calories from Fat 59
% Daily Value*
Fat 6.58g10%
Saturated Fat 1.29g8%
Polyunsaturated Fat 1.15g
Monounsaturated Fat 3.63g
Sodium 272.21mg12%
Potassium 125.93mg4%
Carbohydrates 5.03g2%
Sugar 1.54g2%
Protein 5.82g12%
Vitamin C 4.09mg5%
Calcium 15.68mg2%
Iron 0.93mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan & Gluten free Pesto

Vegan & Gluten Free Pesto
Prep Time
10 mins
 

You will not want to buy pesto again, once you realise how quick and easy this version is to make and it keeps in the fridge for at least 7 days. Swap the nuts and the herbs to create your own versions.

Course: Sauce
Servings: 250 g
Ingredients
  • 65 g Fresh spinach
  • 25 g Fresh Basil
  • 10 g Fresh garlic peel not chopped
  • 40 g Pine Nuts You can use walnuts, almonds or pecans
  • Juice of half a fresh lemon
  • pinch of salt
  • 75 ml Organic cold pressed olive oil
How to make
  1. Place all the ingredients in a nutribullet and blitz until you have a smooth paste.

  2. Do not heat of cook with this sauce. Instead toss it into the dish you are making to preserve the nutrients.

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Nutty Biscuits

Nutty Biscuits
Prep Time
10 mins
Cook Time
10 mins
 

Quick, easy delicious biscuits which are vegan, grain free and have no added sugar.

Course: Snack
Servings: 20
Ingredients
  • 130 g Ground Almonds
  • 70 g Mixed seeds not chia, hemp or flaxseeds
  • 50 g Mixed nuts
  • 75 g Dried fruit not dates
  • 125 g Apple Puree or mashed banana
How to make
  1. Add the ingredients into a mixing bowl and mix using your hands.

  2. The mixture should come together quite easily.

  3. Make into rustic looking biscuit shapes using your hands and place on a lined flat baking tray.. Each biscuit is approximately 25g.

  4. Bake for 10 minutes at 180C. Allow to cool on a rack.

  5. Store in an airtight container for up to 1 week.

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Savoury Muffins

Savoury Muffins
Prep Time
10 mins
Cook Time
15 mins
 
Servings: 10
Ingredients
  • 120 g Courgettes Grated and all water squeezed out using a cloth
  • 50 g Mushrooms Finely chopped
  • 10 g Garlic Finely chopped
  • 30 g Red Bell Peppers Chopped
  • 20 g Spinach
  • 40 ml Olive Oil or MCT oil
  • 3 Eggs
  • 5 g Basil Chopped
  • 1 tsp Nutritional Yeast
  • 1/2 tsp Himalayan salt
  • 1 tsp Paprika
  • 1 tsp Mixed herbs
  • 50ml Almond Milk Can be cows milk or an alternate
  • 140 g Oats or Quinoa are both optional Leave our for a grain-free option. If using then grind in a Nutribullit to make into a flour
  • 2 tsp Baking powder
How to make
  1. Grate the courgette onto a tea towel or cheese cloth. Squeeze all of the water out.

  2. Place all the Ingredients into a bowl except the flours and baking powder. Mix well using a fork.

  3. At this stage you can use the mixture without any flour or baking powder at all and proceed to divide the mixture into the oiled muffin tray.

  4. If you are going to use either of the flour options add them now, and proceed to divide the mixture into the oiled muffin tray.

  5. Get a muffin tray and add 1/2 teaspoon of olive oil/MCT oil into each compartment

  6. Bake at 180C for 15 minutes.

  7. Allow to cool in the tray. Use a knife to ease the muffins away from the side of the tin.

  8. Serve for breakfast, lunch, dinner or snack. Delicious eaten hot or cold.

  9. Keep refrigerated until needed, for up to 3 days

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Mixed fruit and coconut squares

Mixed fruit and coconut squares
Prep Time
45 mins
 
Ingredients
  • 150 g dried apricots
  • 50 g dried cranberries
  • 80 g desiccated coconut
  • 50 g coconut butter or coconut oil
  • 1 orange
  • 1/4 tsp Himalayan salt
  • 1 tbsp activated almond butter (optional)
  • 1 tbsp tahini (optional)
  • 40 g chocolate chips (optional)
  • 50 g activated mixed seeds (optional)
How to make
  1. Soak the dried apricots and cranberries in the juice of the orange and 150ml boiling water for about 5 minutes. Drain and add to a food processor.

  2. Place the remaining ingredients, including any optional extras, into the food processor and blitz until it combines.

  3. Line the bottom and sides of a square tin with greaseproof paper.

  4. Press the mixture into the tin to spread it evenly.

  5. Put the tin in the freezer for 30 minutes.

  6. Remove and place onto a chopping board. Using a sharp knife, cut into squares.

Use organic ingredients and dried fruit that does not contain sulphur dioxide.

These squares are super rich and nutrient dense but also contain a lot of sugar, so only eat small amounts!

Store in the refrigerator for up to 5 days. Eat on their own or top with activated nut butter to counter the sweet taste.

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Guacamole

Guacamole
Prep Time
5 mins
Cook Time
0 mins
 

Tasty dip made with Avocados, super simple and easy

Course: Snack
Servings: 4
Calories: 223.84 kcal
Ingredients
  • 2 Ripe Avocados
  • 1 Lime, juiced
  • 10 g Fresh coriander, chopped
  • 1 Spring onion, chopped
  • 1 Garlic, clove peeled and crushed
  • Pinch of salt
  • 2 tbsp Organic cold pressed Olive oil
How to make
  1. Scoop out the flesh of the Avocados into a bowl

  2. Add all the remaining ingredients

  3. Using a fork, smash the avocado and mix everything together

  4. Serve as an accompaniment to any meal, eat on its own as a snack, add to boiled eggs to make Avo-Egg Mayonnaise

Nutrition Facts
Guacamole
Amount Per Serving (100 g)
Calories 223.84 Calories from Fat 210
% Daily Value*
Fat 23.3g36%
Saturated Fat 4.46g28%
Polyunsaturated Fat 2.43g
Monounsaturated Fat 15.16g
Sodium 123.21mg5%
Potassium 414.61mg12%
Carbohydrates 1.92g1%
Fiber 0.08g0%
Sugar 0.56g1%
Protein 1.8g4%
Vitamin C 7.05mg9%
Calcium 12.84mg1%
Iron 0.49mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Turmeric Dip

Turmeric Dip
Prep Time
5 mins
Cook Time
0 mins
 

Anti-Inflammatory dip, which is great for the whole family

Course: Snack
Servings: 10
Calories: 282.12 kcal
Ingredients
  • 400 g Tin of Butterbeans or Chickpeas drain most of the water but keep 3 tablespoons of the liquid
  • 20 g Garlic, peeled
  • 1 tbsp Tahini paste
  • 2 tsp Turmeric mixture I use my own turmeric mixture available from our online shop. It has additional ingredients to aid the therapeutic properties of Turmeric.
  • 1/2 Lemon, juice
  • 100 ml Cold pressed Olive oil
How to make
  1. Add all the ingredients into a Nutribullit and blitz until smooth

  2. Serve with your favourite vegetables

Nutrition Facts
Turmeric Dip
Amount Per Serving (100 g)
Calories 282.12 Calories from Fat 190
% Daily Value*
Fat 21.1g32%
Saturated Fat 2.9g18%
Polyunsaturated Fat 2.77g
Monounsaturated Fat 13.8g
Sodium 175.12mg8%
Potassium 141.42mg4%
Carbohydrates 18.58g6%
Sugar 3.02g3%
Protein 5.78g12%
Vitamin C 2.9mg4%
Calcium 43.81mg4%
Iron 1.63mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Beetroot Dip

Beetroot Dip
Prep Time
5 mins
Cook Time
0 mins
 

This is a grain and dairy free dip made without any beans.

Course: Snack
Servings: 10
Calories: 172.71 kcal
Ingredients
  • 180 g Cooked Beetroot
  • 10 g Garlic, peeled
  • 10 g Fresh Coriander
  • 30-50 ml Organic cold pressed Olive oil
  • 1 tsp Ground coriander/cumin mixture
  • Pink Himalayan salt to taste
  • 1/2 Lemon juiced
  • 1 tsp Tahini paste (Optional)
How to make
  1. Add all of the ingedients into a Nutribullet cup and blitz until smooth

  2. Add more oil if needed

  3. Serve with your favourite vegetables or on top of a salad

Nutrition Facts
Beetroot Dip
Amount Per Serving (100 g)
Calories 172.71 Calories from Fat 137
% Daily Value*
Fat 15.22g23%
Saturated Fat 2.15g13%
Polyunsaturated Fat 2.09g
Monounsaturated Fat 10.27g
Sodium 206.7mg9%
Potassium 422.74mg12%
Carbohydrates 7.08g2%
Fiber 0.3g1%
Sugar 6.06g7%
Protein 2.7g5%
Vitamin C 8.31mg10%
Calcium 53.86mg5%
Iron 1.41mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Beetroot gratin

Beetroot gratin
Ingredients
  • 500 g beetroot
  • 250 g activated mixed nuts (crushed)
  • 5 cloves garlic
  • 2 sprigs fresh thyme
  • 1/2 lemon (juiced)
  • 2 tsp Himalayan salt
  • 1 tsp dried mixed herbs
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cumin coriander mix
How to make
  1. Boil the beetroot if raw.

  2. Slice into the 5mm thick disks and lay into a baking tray.

  3. Crush the garlic, mixed herbs and half of the salt with a pestle and mortar.

  4. Mix this with the beetroot disks and lemon juice in the baking tray. Then lay the thyme sprigs on top.

  5. To make the topping, add mixed crushed nuts, black pepper, paprika, cumin coriander and remaining salt to a dry pan.

  6. Heat over a low-medium heat while stirring until the topping starts to become crunchy.

  7. Top the beetroot in the baking tray with the nut mix. Store in the fridge for up to 2 days until ready to cook and serve.

  8. To heat, place the baking tray in the oven at 180°C for 15-20 minutes.

Use this recipe as a accompanying dish to your main meal.

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