RECIPES

I'm vegetarian so these recipes are definately veggie-friendly but you won't find a stuffed pepper or lentil here! You have the option to add meat or fish, though in terms of energy, chicken, tuna and salmon are best. Red meat uses too much energy to digest! Many people are chosing to go meat-free if not veggie. Some recipes are or can be vegan friendly.

Coconutty Choc Granola

1 cup desiccated coconut (substitute flaked almonds if you don’t like coconut)

1 cup roughly chopped mixed nuts

1 tbsp milled flax seed

2 tbsp chia seeds

2 tbsp cacao nibs (or choc if you find cacao too bitter)

1 tbsp cacao powder (or cocoa if you aren’t too worried about sugar)

1 tbsp Manuka honey (normal runny honey if cost is prohibitive)

1 tbsp rice syrup

5 tbsp coconut oil

Preheat oven to 150c.

Mix the ingredients together and spread on a baking sheet.

Cook for 12-15 minutes.

Allow to cool and store in an airtight container or kilner jar.

Enjoy with yoghurt and berries or chopped banana!

Avocado Salad for One

2 handfuls of rocket

1 ripe avocado

1 beef tomato/2 large tomatoes

1 tsp walnut oil

¼ cup chopped walnuts

¼ tsp balsamic vinegar (date works well)

Cheese suggestions: slices of halloumi griddled; slices of hard goats cheese, soft goats cheese warmed.

Have, peel and slice the avocado.

Slice the tomato.

Toast the walnuts - low heat in any pan with no oil for a couple of minutes – shake occasionally. (If griddling halloumi this can be done at the same time).

Whilst the walnuts are toasting place rocket on a plate, top with tomato then avocado then cheese.

Sprinkle walnuts over and drizzle oil and balsamic or cyder vinegar to dress.

Almond Milk

This is so easy-peasy to make there is no need to buy it. I make it daily but you can make extra and keep in the fridge for 24 hours or use in tea/coffee (decaf of course!).Cover the bottom of a ramekin dish (or the bottom of a cup/mug) with almonds and top up with water.I leave this in the fridge overnight. I doesn’t need to be refrigerated I just like it out of the way!Rinse the almonds off in a sieve and place in a blender. Add 1-2 cups of water and blitz on high until it looks ‘milky’.Pour through a sieve into a jug. Squeeze any bits of nut in the sieve with the back of spoon then discard what remains.Ta da! Almond milk.You can sweeten with cinnamon or vanilla extract to taste.Use a few more almonds and more water for more milk. If you use blanched almonds there is less need to sieve but these are markedly more expensive.You can add a squeeze of rice syrup or capful of vanilla extract if you want

Courgette Bread

1 cup of rye flour

1 cup ground almonds

½ tsp baking powder

½ tsp pink salt

1 tsp nutmeg

2 large eggs

1 cup of grated courgette (I like a mix of green and yellow)

¼ cup walnut oil

¼ cup mixed seeds

Preheat the oven to 180c.

In a large bowl combine the flours, baking powder, salt and nutmeg.

In a small bowl whisk the eggs with the oil.

Mix the egg and oil into the dry ingredients.

Stir in the courgette and seeds.

Grease a bread tin or line with baking parchment.

Place the ‘dough’ into the tin and place on the bottom shelf of the oven for 55 minutes.

Let cool completely in the pan before removing.

Yummy with butter on its own or with cheese on top!

Summer Fruit Tart

Base:

1 ¼ cups ground almonds

¼ tsp pink salt

¼ tsp baking powder

2 tbsp coconut oil

1 tbsp vanilla extract

1 tbsp rice syrup

½ cup chopped dark choc (min 72%)

Filling:

½ cup of hulled and sliced strawberries.

½ cup of blueberries

½ cup of raspberries halved

Pinch of cinnamon (optional to sweeten)

1 sachet of gelatine or vegetarian substitute

Preheat the oven to 180c

Place a heatproof bowl in pan of shallow water that is warm not boiling.

Add the chocolate to the bowl and stir until melted.

Combine the dry ingredients in a large bowl

Combine the wet ingredients in a smaller bowl.

Stir the wet into the dry until completely combined.

Grease a flan dish/pan and squidge the base into the sides and flatten it across the bottom with your fingertips.

Bake for 10 minutes.

Allow the base to cool and layer your fruit over it then sprinkle the cinnamon if desired.

Prepare your vegi-gel or gelatine as per packet instructions and pour over the fruit.

Refrigerate for one hour or until set.