Baked Sweet Potato & Greens

Baked Sweet Potato & Greens

(Serves 1)

Ingredients:

1 large sweet potato

1 red bell pepper

4 leaves cavolo nero greens 

Place the whole sweet potato in the oven along with the bell pepper (chop of the top, scoop out seeds and replace the top ). Bake for 1 hr on 200 degrees celcius. Once cooked place the greens in a bowl dice with scissors and pour over boiling water. Allow to steam, drain (optional) and then add the bell pepper and sweet potato! Delicious! 

Luxurious Carrot Cake

Luxurious Carrot Cake

(1 large cake) 

Ingredients:

5 carrots

400g medjool dates

100g desiccated coconut (optional)

300g oats

200ml water

1 tsp cinnamon

1 tsp vanilla

1 tsp baking soda

Icing:

1 lemon juiced

200g icing sugar

2 tbsp water 

Put the dates in a bowl of 200ml water and soak whilst you prepare the rest, finely dice the carrots or food process. Then in a clean food processor blend the oats into a flour, add to a bowl along with the desiccated coconut, cinnamon, vanilla, baking soda. Blend the dates and mix with the carrot then add to the dry mixture, mix well and add a little more water if necessary. Add to a deep cake tin lined with baking paper and bake in the oven on 200 degrees celcius for 45 minutes. Once cooked, take out the tin and spread over the icing, top with some date halves and allow to cool for the most luxurious carrot cake ever! 

Fluffy Baked Potato and Greens

Fluffy Baked Potato and Greens

(Serves 1)

Ingredients:

3 medium potatoes 

4 leaves cavolo nero greens

1 tbsp tomato purée 

4 fresh basil leaves (optional)

Pierce potatoes with a folk and pop in the oven for 1 hr on 200 degrees celcius. Once cooked scoop out the fluffy potato into a bowl, eat the skin and pour over a mix of tomato purée, water and basil. Chop up the greens with scissors into a mug and pour over boiling water and drain after a few minutes. Then serve. 

Cavolo Nero Couscous Ramen!

Cavolo Nero Couscous Ramen

Ingredients: 

(Serves 1)

100g dry couscous

4 Cavolo nero greens leaves

1 tbsp tomato purée 

1/2 tsp curry powder 

6 basil leaves (optional)

Place couscous in a bowl, chop up the greens using scissors and pour boiling water over until almost covered. Stir in tomato purée, curry powder and basil leaves. Leave it for about 5 minutes to fluff up and your done! 

Couscous & Spicy Greens

Couscous & Spicy Greens

(Serves 1)

Ingredients:

100g couscous (wheat or gf)

4 leaves cavolo nero greens

1 tbsp tomato purée

1/2 tsp curry powder

2 tsp agave or sugar

5 fresh basil leaves 

Place couscous and diced greens in a bowl (I chopped them up with scissors) and poured boiling water over the top until just covered. Leave for 5 mins while the water absorbs. Meanwhile, mix the tomato purée, basil, curry powder and agave in a small bowl and add enough water to form a sauce (about 3 tbsp). Pour over the couscous and greens and enjoy! 

Sweet Peanut Butter Sauce

Sweet Peanut Butter Sauce

(Serves 1)

Ingredients:

2 tsp pb2 (powdered peanut butter)

2 tsp sugar syrup (agave, maple, golden or sweet freedom) 

2 tsp water

Simply mix together and serve on toast, pancakes, porridge or crumpets! 

Apple Rice Pudding

Apple Rice Pudding

(Serves 1)

Ingredients:

100g oats * or 400ml oat milk

100g white rice 

2 tsp pb2 or peanut butter

1 tbsp sweet freedom or agave 

1 apple

To a pan add the oat milk and rice, bring to the boil and simmer. In a little bowl mix the peanut butter with the sweet freedom and some water to form a paste. Dice an apple into small chunks and add to the pan along with the peanut mixture. Mix it well and continue to simmer until the apple is cooked and it looks thick and creamy. Then serve in a cute bowl and top with more sweet freedom. 

* to make oat milk, soak oats for 10 minutes and drain, repeat twice then soak overnight. Blend and strain through a nut milk bag. 

Mash Potato Stuffed Peppers

Mash Potato Stuffed Peppers

(Serves 2-3)

Ingredients:

3 bell peppers

5 medium red potatoes

Bunch of dinosaur kale/ cavolo nero

1" red chilli (no seeds)

1" fresh ginger

1/2 tsp turmeric

1/4 tsp allspice

5 coriander seeds

2 tbsp tomato purée 

2 tsp bouillon 

Dice roughly the potatoes and boil for 20 minutes. Drain the potato water into a bowl. And mix about 2 tbsp potato water with the bouillon. Mash the potatoes with the bouillon paste. Slice the tops off the peppers and scoop out the seeds. Stuff them with the mash and bake in oven on 200 degrees celcius for 45 minutes. In a ceramic frying pan add finely diced ginger and chilli with a tbsp potato water, fry until fragrant. Then add the allspice, turmeric and coriander seeds. Add more potato water, about 500mls and the tomato purée. Cook on medium until reduced down and a thick sauce forms, about 15 mins. If you have left over mash then place in a dish lined with baking paper, sprinkle with a pinch of bouillon and bake in the oven along with the peppers. Once peppers are slightly golden serve in a cute bowl with steamed kale and pour over te sauce! Delicious! 

Sweet Potato Falafels

Sweet Potato Falafels

Ingredients:

(Makes 16 falafels)

1 large sweet potato

1 can chickpeas

1 handful basil

1 garlic (optional)

1/2 red onion 

1 tsp cumin

1-2 tsp flour (wheat or rice)

Pre heat oven to 200 degrees celcius. Peel and dice the sweet potato into small chunks and bake until soft. Meanwhile, drain and blend the chickpeas in a bowl with a hand blender. Mix in the finely diced onion, basil, cumin and minced garlic. Then mash in the sweet potato and add flour if needed. Place some flour in a bowl and take some mixture between your palms, roll into balls and then roll in the flour and place on floured baking paper. Bake in the oven for 30 mins turning half way. Serve in lettuce boats!