Salad Ideas: Broccoli Rice Salad

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy.

Salad Ideas: Broccoli Rice Salad
Prep Time
10 mins
Total Time
10 mins
 

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy. 

Course: Salad
Servings: 6 people
Ingredients
  • Broccoli Rice( 1/2 head of broccoli blitzed in the food processor)
  • Sliced Red onions
  • Shredded Iceberg lettuce
  • Sliced Raw mushrooms
  • chopped Red Pepper
  • Sweetcorn
  • Toasted Pine nuts (dry roasted in a pan)
  • Red Kidney beans( tinned)
How to make
  1. Assemble the ingredients and toss in the Lime & Tahini Dressing(recipe on my blog). 

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Lime & Tahini Dressing

This tangy dressing is great with most salads. The tahini and raw honey balance perfectly with the acidity of the lime. The addition of raw garlic means you are getting some pre-biotic into your dish.

Lime & Tahini Dressing

This tangy dressing is great with most salads. The tahini and raw honey balance perfectly with the acidity of the lime. The addition of raw garlic means you are getting some pre-biotic into your dish. 

Course: Sauce
Servings: 1
Ingredients
  • 200 ml Organic cold pressed olive oil Buy the best quality you can.
  • Juice of 1 lime
  • 2 tsp Tahini
  • 1 tsp Raw honey Use a good quality organic honey if raw is hard to get hold of
  • 1 clove Fresh garlic crushed or grated
  • Salt & Pepper to taste
How to make
  1. Add all the ingredients in to a clean glass jar with a screw top lid.

  2. Shake vigorously for a few seconds until the ingredients have blended.

  3. Its ready to use or you can make it in advance an store it in the fridge for 2 to 3 days. 

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Paprika Seeds & Nuts

These are a delicious snack that can also be used as a savoury topping for salads or on hummus. A great way of delivering Omegas and vital nutrients to the family.

Paprika Seeds & Nuts
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

These are a delicious snack that can also be used as a savoury topping for salads or on hummus. A great way of delivering Omegas and vital nutrients to the family. 

Course: Snack
Servings: 10
Calories: 604 kcal
Ingredients
  • 100 g Sunflower Seeds
  • 100 g Pine Nuts
  • 50 g Pumpkin Seeds
  • 3 tsp Paprika
  • 1 tsp Himalayan Salt
  • 1 tsp Ground cumin
How to make
  1. Place the nuts and seeds in a frying pan on a medium to high heat. Toss them frequently to avoid them burning.

  2. As the cook and toast, they will release their natural oils. Once they are toasted to your liking, turn the heat off and add the paprika and the salt to the pan. 

  3. Toss them so the mixture is evenly coated.

  4. Allow to cool before storing in an airtight container.

  5. These will keep for up to a week. 

Nutrition Facts
Paprika Seeds & Nuts
Amount Per Serving (100 g)
Calories 604 Calories from Fat 477
% Daily Value*
Fat 53.05g82%
Saturated Fat 5.63g35%
Sodium 187mg8%
Carbohydrates 10.53g4%
Sugar 2.57g3%
Protein 21.04g42%
* Percent Daily Values are based on a 2000 calorie diet.
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Mint, Broad Bean & Pea Dip

You wont be able to stop eating this dip. It is so delicious! The tastes are really fresh and summery. I used frozen broad beans and peas so it is super quick too. Adding Tahini and live yogurt to the dip adds protein which means it is filling. The ingredients also have fibre, vitamins and minerals. The raw garlic brings in pre-biotics that keep your gut bacteria happy.

Mint, Broad Bean & Pea Dip
Prep Time
10 mins
Total Time
10 mins
 

You wont be able to stop eating this dip. It is so delicious! The tastes are really fresh and summery. I used frozen broad beans and peas so it is super quick too. Adding Tahini and live yogurt to the dip adds protein which means it is filling. The ingredients also have fibre, vitamins and minerals. The raw garlic brings in pre-biotics that keep your gut bacteria happy. 

Course: Snack
Servings: 10 people
Ingredients
  • 100 g Peas defrost them if you are using frozen
  • 100 g Broad beans defrost them if you are using frozen
  • 20 g Fresh Mint
  • 1 tsp Tahini paste
  • 10 g Fresh Garlic
  • 2 tbs Olive oil extra virgin organic
  • Juice of half lemon or lime
  • 1 tsp salt
  • add a little water if needed to loosen the mixture
How to make
  1. Place all the ingredients in a nutribullet and blitz until you have a smooth dip.

  2. Place in a bowl and enjoy. 

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Cauliflower & Sweet Potato Pizza Bases

 

Cauliflower & Sweet Potato Pizza Bases
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

You cannot imagine my delight when I experimented with this recipe and finally was able to come up with a pizza base which was not only healthy, but tasted good and was vegan. After many years of using shop bought 'plastic' alternatives or trying to create piazza bases that were as close to the 'pizza' taste as possible, I gave up with both those concepts and created my own. It is firm enough to also use as a quiche crust or base for a flan. This will be a definitely  be used this Christmas as the vegetarian option. 

Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 120 kcal
Ingredients
  • 750 g Sweet Potatoes Peeled and chopped into small pieces.
  • 750 g Cauliflower This is the weight of the whole cauliflower but you will only be using the florets.
  • 100 g Gluten free flour of your choice. I used Quinoa flour.
  • 150 g Ground Almonds
  • 20 g Fresh Basil
  • 1 tsp Salt
  • 1 tbs Dried Mixed Herbs
How to make
  1. The sweet potato and the cauliflower florets need to be cooked. I do this in a steamer; I place the sweet potatoes int he bottom with the water and place the cauliflower florets in the top part of the steamer, so that both vegetables are cooked at the same time. This takes about 10 minutes. Once they are cooked allow them to coll for a few minutes. 

  2. Place the Sweet potato in the large mixing bowl and mash them with a fork until smooth. 

  3. Use a food processor to make the cauliflower into the consistency or cauliflower rice; fine small pieces. Add the basil to the food processor at the same time so that it is finely chopped. 

  4. Add the cauliflower mix to the bowl with the mashed sweet potato. 

  5. Add the remaining ingredients and mix with your hands until everything is evenly combined. 

  6. Use some Olive oil to lightly grease some baking parchment ans place this on a shallow baking tray. Using your hands, take approximately 1/6 of the mixture, which will be a large handful, and place on o the tray. Use your hands to press the mixture down until it resembles a flat disk approximately 17cm across and  1.5 cm thick. You can make them any size you require, so even mini ones work well. 

  7. Place the tray in the oven, 190C, for 25 to 30 minutes. Keep checking as they may be cooked more quickly. 

  8. Use a spatula to gently un-stick the pizza base from the baking parchment. Allow to cool or just top with your tomato base; I use the sundried tomato sauce or some Protein Packed Pesto and then a selection of toppings. Place back in the oven for a few minutes and then eat and enjoy. 

Nutrition Facts
Cauliflower & Sweet Potato Pizza Bases
Amount Per Serving (100 g)
Calories 120 Calories from Fat 47
% Daily Value*
Fat 5.26g8%
Saturated Fat 0.51g3%
Sodium 132mg6%
Carbohydrates 13.86g5%
Sugar 4.03g4%
Protein 4.27g9%
* Percent Daily Values are based on a 2000 calorie diet.
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Healthy Vegan Coleslaw

 

Healthy Vegan Coleslaw
Prep Time
20 mins
Total Time
20 mins
 

This is a refreshing and light version of a traditional coleslaw and has a variety of raw vegetables which make it a really good accompaniment to a summer BBQ or a light lunch. 

Course: Salad
Servings: 6
Calories: 413 kcal
Ingredients
To Make the coleslaw
  • 125 g Grated fresh carrot
  • 110 g Grated Fresh Courgette
  • 250 g Grated Red cabbage
  • 250 g Grated White cabbage
  • 50 g Walnut halves
  • 50 g Sunflower seeds
To make the Dressing
  • 8 g Crushed Fresh garlic
  • 170 g Provamel yogurt
  • 2 tbs Dijon Mustard
  • 1 tbs Honey (Raw)
  • 1 tsp Dried Mixed herbs
  • 10 g Fresh chopped parsley
  • 10 g Fresh Chopped chives
  • 10 g Olive oil
How to make
  1. Whisk the ingredients for the dressing together and add them to the grated coleslaw ingredients and serve. 

Nutrition Facts
Healthy Vegan Coleslaw
Amount Per Serving (100 g)
Calories 413 Calories from Fat 63
% Daily Value*
Fat 7.02g11%
Saturated Fat 0.88g6%
Sodium 52mg2%
Carbohydrates 5.48g2%
Sugar 4.36g5%
Protein 3.51g7%
* Percent Daily Values are based on a 2000 calorie diet.
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Buddha Salad Bowl

Buddha Salad Bowl
Prep Time
10 mins
Total Time
10 mins
 

You can chop and change the vegetables and the leaves you use so this is just an example. Just a reminder that the nutritional content is based on the ingredients used in this recipe so will alter if you change them. This is such a wonderful meal and one of my absolute favourites. I do change things around and add lightly baked tofu or different beans and dressings too. For this recipe I have used the Protein Packed Pesto as the dressing. 

Course: Main Course
Servings: 1 Bowl which serves 2
Ingredients
  • 100 g Shredded Lettuce
  • 50 g Chopped Beetroot
  • 50 g Grated carrot
  • 50 g Chopped cucumber
  • 50 g Tinned Sweetcorn, drained
  • 50 g Grated courgette
  • 50 g Cherry Tomato chopped
  • 50 g Chickpeas, drained
  • 4 tbs Protein Packed Pesto
  • 1 tbs Pickled Saurkraut of Gherkins
  • 25 g sunflower seeds
  • 25 g Walnuts
How to make
  1. Layer the ingredients up in a bowl, finishing with the nuts and seeds and top with the dressing. 

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Mixed Lentil Soup

 

Mixed Lentil Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This is a hearty soup which is nutritious and tasty. Combing the lentils means that we are giving our bodies a variety of protein sources which is crucial for a vegetarian and vegan diet.  Easy and quick to make. It is helpful if you have a pressure cooker which will save time.  This is a one pot dish and has no added fat. 

Course: Main Course
Servings: 2 people
Calories: 131 kcal
Ingredients
  • 40 g Moong beans
  • 40 g Pink Mysore daal
  • 40 g Black Split daal, with the skin
  • 350 ml Water May need more
  • 120 g Onion chopped coarsley
  • 10 g Fresh Ginger chopped
  • 10 g Fresh Garlic crushed or chopped
  • 1 tsp Ground Cumin/Coriander
  • 1 tsp Paprika
  • 1/4 tsp Turmeric
  • 1/4 tsp Red Chlli Flakes optional
  • Salt & pepper taste
  • 1 tbs Tomato puree
  • 10 g Fresh Coriander
How to make
  1. Add all the ingredients into a pressure cooker and bring to the boil. 

  2. Once it is boiling, lower the heat to a simmer and allow the soup to cook for a further 15 minutes. 

  3. Once it is cooked, the lentils will be soft, serve with a garnish of fresh coriander and yogurt. This can be eaten with rice or read but also quite substantial without any additional carbohydrate. 

Nutrition Facts
Mixed Lentil Soup
Amount Per Serving (100 g)
Calories 131 Calories from Fat 47
% Daily Value*
Fat 5.18g8%
Saturated Fat 2.1g13%
Sodium 84mg4%
Carbohydrates 15.04g5%
Sugar 1.34g1%
Protein 5.99g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Blueberry & Lemon Breakfast Muffins

 

Blueberry & Lemon Breakfast Muffins
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Each muffin is a complete breakfast which will keep you full and satisfied for ages. The combinations of nuts, seeds, yogurt and fruit, combined with the alternative flour provide a balanced meal. The lemon flavour adds and added zing which lifts all the flavours. This is a dense muffin-it would be with all that goodness- so don't expect a light, fluffy one! It is dairy free, gluten free and has no added fat!! Great for breakfast on the go or even as a snack. Great for the whole family. Oh and did I mention super quick to make!! 20 minutes form start to finish.

Course: Breakfast
Servings: 16 muffins
Calories: 252 kcal
Ingredients
  • 200 g Ground Almonds
  • 50 g Chia seeds
  • 100 g Buckwheat flour
  • 2 tsp baking powder gluten free if you are gluten intolerant
  • 75 g Coconut sugar Any sugar will be fine and you can reduce the sugar if you need to
  • 100 g Organic Live Bio Yogurt
  • 30 g Flaxseed
  • 100 ml Milk I used oat milk to keep this recipe dairy free
  • 190 g Fresh Lemon. You will need the juice and the zest.
  • 200 g Fresh Blueberries
How to make
  1. Put all the ingredients, except the blueberries, into a Kitchen Aid mixer or a Food processor, and mix until you have a thick doughy batter. You can mix by hand too.

  2. Add the blueberries and mix again for 30 seconds.

  3. Place your choice of paper muffin cases in your muffin tin. Use an ice-cream scoop to put half a scoop in each muffin case.

  4. Bake at 180C for 15 minutes. This is in a fan assisted convection oven. 

  5. Allow to cool on a rack. Then enjoy. They will keep in an airtight container for 3 to 4 days. 

Nutrition Facts
Blueberry & Lemon Breakfast Muffins
Amount Per Serving (100 g)
Calories 252 Calories from Fat 136
% Daily Value*
Fat 15.06g23%
Saturated Fat 1.67g10%
Sodium 20mg1%
Carbohydrates 20.13g7%
Sugar 11.81g13%
Protein 9.18g18%
* Percent Daily Values are based on a 2000 calorie diet.
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Moroccon Curry

 

Moroccon Curry
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

If you are looking for a dish which is a real palate pleaser then this is the one for you. The warmth of the spices, the sweetness of the cinnamon and earthiness of the paprika give the dish a rounded yet robust flavour. It is a homely one pot dish but I have served it many times with guests for lunch and dinner and any time of year. It is vegan and has a great combination of proteins from the chickpeas and the pink lentils. If you serve this with the Mixed Quinoa with pine nuts and seeds, it makes for a perfectly balanced meal. 

Course: Main Course
Cuisine: Moroccon
Servings: 6 people
Calories: 250 kcal
Ingredients
  • 2 tbs Olive oil
  • 200 g Onion red or white
  • 10 g Fresh Garlic chopped finely
  • 10 g Fresh ginger chopped finely
  • 2 tsp Ground Roasted Cumin & Coriander Blend 1 teaspoon of each if you are not making yours fresh
  • 2 tsp Meera's Garam Masala recipe on blog
  • 1 tsp Ground cinammon
  • 2 tsp Paprika
  • 100 g Leeks chopped coarsely
  • 100 g Carrot chopped coarsely
  • 100 g Courgette chopped coarsely
  • 660 g Chick peas
  • 100 g Sweet Potato with the skin on chopped into 1cm pieces.
  • 50 g Fresh Spinach leaves
  • 20 g Pink Lentils
  • Juice of half a lemon
  • 2 tbs tomato puree
  • 25 g Fresh coriander chopped coarsely
  • Water or vegetable stock to cover
  • salt to taste
  • chilli flakes for added heat if required.
How to make
  1. Heat the oil in a large heavy based casserole dish, which can be used on top of the hob.

  2. Add the onion, ginger and garlic and cook on a medium heat for a few seconds.

  3. Add the dry ground spices, and stir together.

  4. Add the the vegetables and the chickpeas and mix together.

  5. Add the lentils, the spinach and the tomato puree. Stir everything together.

  6. Pour the water or stock in to the pan. Use enough so that the mixture is just barely covered. Place the lid on the pan and simmer for 20-25 minutes. You can leave this to simmer for longer, if you have time. 

  7. Finally add the fresh coriander, the lemon juice and salt and chilli flakes(if using)

  8. Serve with pitta bread, quinoa, rice or just on its own with some plain yogurt.

Nutrition Facts
Moroccon Curry
Amount Per Serving (100 g)
Calories 250 Calories from Fat 22
% Daily Value*
Fat 2.47g4%
Saturated Fat 0.37g2%
Sodium 310mg13%
Carbohydrates 53.44g18%
Sugar 2.51g3%
Protein 3.57g7%
* Percent Daily Values are based on a 2000 calorie diet.
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