Italian Salad Dressing

Ingredients:

3 lemons juiced
1 small crushed garlic (optional)  
2 tsp sea vegetable flakes (Asian store or supermarket)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp ground black pepper

Place all ingredients into a jar and shake really well :)

Sweet Beetroot Squash Drink

Ingredients:
(Serves 1)

1 inch piece raw (uncooked) beetroot
1/2 organic royal gala apple
1 inch slice pineapple
1 inch slice unwaxed lemon with rind
3/4 litre filtered water *

If you have a juicer then place all ingredients in (apart from the water) and juice, then add the water and mix together. Drink it through a straw to protect your teeth.

If you don't have a juicer then try placing all ingredients (including the water) into a blender, blend until smooth. Then filter through a very fine mesh or muslin cloth.

Serve with or without ice :)

*I would recommend Brita water filters, bought from any supermarket or kitchen store. Water filters are a good way of taking out any impurities which may exist in tap water. Water filters claim to 'reduce lime scale, chlorine, certain heavy metals eg lead and copper, certain pesticides and organic impurities. Resulting in cleaner, great tasting water.' They reduce the lime scale that collects inside you kettle too resulting in a longer lasting kettle :) definitely worth the investment.

Courtesy of: 'The Juice Master' book by Jason Vale (great juice book - highly recommend)

Quinoa Sushi Rolls

Equipment:
Sushi mat (you can easily buy one for £1 from an Asian or Thai store, or from a supermarket)
Cling film/ plastic wrap or bag
Bowl of water for dampening hands

Ingredients:
(Serves 2/3)
1 cup washed quinoa
2 cups water (to cook quinoa)
2 tbsp agave nectar
1 tbsp rice vinegar
3 toasted nori sheets

Your choice of filling:
Examples:
1 carrot cut into long thin matchsticks
2 inch cucumber cut long and thin
1 small beetroot cut into thin match sticks
OR
1/2 avocado (cut in half, twist, pop out stone by piercing, slice in skin lengthwise)
1 stick celery cut long and thin

Sauces:
Tamari (this is special soy sauce that's gluten free and properly fermented be aware of high salt though)

Directions:
Place quinoa and the water into a pan, bring to boil and simmer for 10 - 15 minutes. Prepare fillings. When the quinoa is cooked stir in the agave nectar and rice vinegar then leave to stand until it reaches room temperature (this is essential for allowing it to become nice and sticky.
Prepare the fillings.
Wrap the sushi mat completely in cling film to prevent it getting food stuck in it.
Now it's time to roll:
1. Place your sushi mat on a surface, white strings coming towards you
2. Place your nori sheet shiny side down on the mat
3. Dip hands in water to lightly dampen
4. Scoop out about 1/2 cup of the quinoa, place in middle of nori
5. Spread quinoa out gently and evenly, leaving one inch closest to you

6. Line up your choice of fillings on the front inch

7. Pulling tightly, curl the mat away from you, making sure the fillings stay in
8. Continue rolling pressing the roll together firmly
9. Once you reach the end, release the mat

10. Then place your long sushi roll on a chopping board and cut down the middle
Cut into 2 inch pieces, repeat 2 more times until all ingredients are used up.
Serve with tamari or on its owni :)

Awesome Green Smoothie

Ingredients:

(Serves 1 or 2)

2 large handfuls of raw spinach
4 bananas
1/2 to 1 cup water

Put all ingredients into a blender and blend for 2 minutes with regular intervals (depending on your blender). Make sure it's blended enough so that it has completely combined and is thick. You may have to stir it after each blitz to begin with to get it going. Then pour into a pretty glass and enjoy its creaminess. 

Berry Frozen Yogurt

Ingredients:
(Serves 3)

150g / 1,1/2 cups mixed frozen berries (of your choice)
300g / 3 cups plain soy yogurt or blended bananas 
3 tsp agave nectar (optional)

In a blender place the yogurt and frozen berries, blend them all together until really smooth (about 2/3 minutes). Then place in your ice cream maker. 

(Instructions for people without an ice cream maker)

Pour contents into a freezable container with a lid and place in the freezer. Stir the mixture with a fork and spoon every 20 - 30 minutes until thick and frozen (about 4 times). The more regularly you stir it the smaller the ice crystals will form which means extra creamy and malleable frozen yogurt.
Keep in the freezer to store. When you fancy eating it then take it out the freezer and place in the fridge 2 hours before and it should be easier to scoop out. When you serve it you could add the agave nectar on top if you want to indulge :) yum.

Baked Aubergine

Ingredients:
(Serves 2)

2 aubergines (1 would be enough if your less hungry)
5 leaves romain lettuce
1 hand full spinach
1/4 red bell pepper
1 tomato
1/2 can chickpeas drained

Preheat oven to 200 degrees Celsius, wash aubergines and cut in half lengthways, create a criss cross pattern on the inside of the aubergines, one inch deep (be careful not to pierce through the skin on the other side). Place in a large oven dish spaced apart, skin side down. Place in the middle of the oven, set the timer for 50 mins. Once they're done get out the oven and let them cool down while you prepare the salad. Chop the washed, salad spinner spun lettuce, pepper and tomato and place on plates. Add the chickpeas and aubergines and add the lettuce. Serve :) yum.