Thai Red Curry

I love Thai curries, they're actually pretty easy and relatively quick to make. So often restaurant versions can be disappointing, but I think this one is pretty good plus you can adapt it to incorporate the vegetables you like and leave out the chicken to make it vegan. Why not double the portion and freeze the leftovers for another meal? Serves 4 Ingredients - curry paste: 2 shallots, chopped 3 tbps coconut oil 1 garlic clove, chopped, 1 red chilli, chopped 2cm fresh ging

Harissa aubergine & chickpea stew

Orginating from the North Africa and Middle Eastern cuisines, harissa has a lovely smokey, spicey taste which lends itself perfectly to stews and casseroles. This is a lovely comfort dish for these cold winter days and a great source of fibre, B vitamins, protein and much more. Ingredients: 1 aubergine, chopped into bite size pieces 1 tin chickpeas, drained 1 tin chopped tomatoes Water (use the tin of tomatoes to fill with tap water) 1 onion finely chopped 2 garlic cloves, c

Yummy gluten free chocolate and beetroot cake.

I made this cake for my birthday, it's rich and indulgent, great for a special treat yet packed with healthy nutrients. Ingredients: (serves 10) 250g of coconut oil (or you can use unsalted butter) 250g cooked beetroot 250 dark chocolate, broken into pieces (minimum 70% cocoa) 180g coconut palm sugar 3 eggs 75g cornflour 50g raw cacao powder 1 tsp vanilla extract 1 tsp baking powder 1 pinch sea salt Serve with natural yoghurt or creme fraiche. Method: Preheat the oven to 180

Gluten free pear and apple crumble

Fancy a crumble but worried it's not healthy, fear nt this recipe is delicious, healthy and will surely satisfy all those crumble desires on a cold, dark Autumn night. Ingredients: (serves 4) Crumble topping 180g Porridge oats 100g Walnuts, chopped 3 tbsp gluten free flour (I've used rice flour) 100ml Maple syrup 2 tbsp coconut oil 1 tsp cinnamon Fruit base 3 large seasonal comice pears, peeled, cored and cut into small chunks 3/4 large apples peeled, cored and cut into small

Broccoli Soup

Looking for a super easy seasonal, delicious and nutritious lunch recipe? Look no further... Ingredients (for 2 - 3 people): 2 medium potatoes, peeled and chopped into quarters 1 head of broccoli, cut into florets 1 medium onion, diced 2 garlic cloves, chopped finely 1 tbsp olive oil 1 pint chicken or vegetable stock Salt & pepper to season Handful of sunflower and pumpkin seeds Method: Start by heating the olive oil in a pan on the hob over a medium heat. Add in the onion a

Chickpea, squash & kale fritters

These are really easy to make and are great for a main meal, served with a winter coleslaw or homemade baked beans, or eat them as left overs for lunch. The other beauty of this recipe is that you can easily swap some of the ingredients with over vegetables if you prefer. Ingredients: 400g tin of chickpeas 1/4 of a small squash 1 good handful of kale, washed & shredded with the stalk removed. 1/2 red pepper, chopped finely 1 clove garlic, finely chopped 1 egg (leave this out

Cranberry & Quinoa Cookies

A healthy snack, that's easy to make, that even my kids love! Ingredients: 1 egg or for vegans: 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons water, stir well and leave to rest in the fridge for ten minutes before using) ½ cup almond butter (or nut butter of your choice) 1 medium banana, mashed 2 tablespoons maple syrup ½ cup rolled oats ½ cup quinoa flakes ⅓ cup cranberries * 1 tsp baking powder 1 tsp cinnamon ¼ tsp sea salt 1 tsp vanilla essence 1 tbsp chia se

Ash, Persian bean soup

A perfect winter soup, warming, hearty and nutritious. Ingredients: serves 2-3 50g Red kidney beans (tinned & drained) * 40g Chickpeas (tinned) * 50g Green lentils (tinned)* 50g Barley/Pearl Barley 50g Pinto beans (tinned)* 150-200g of neck or bones of a left over chicken/lamb/beef carcass - this is optional, leave out if you want a vegetarian version. You can buy a piece of lamb neck uncooked but this would lengthen the cooking time. 3-4 balls of frozen spinach chopped or 1