Simple Sweet Potato Risotto

Simple Sweet Potato Risotto 

(Serves 1-2)

Ingredients:

1 cup rice 

2 cup water

2 finely diced carrots

1/2 diced sweet potato 

Add the rice to the pan, rinse and add the water along with the carrot and sweet potato. Bring to the boil and simmer until all soft and the water is absorbed. Serve topped with some fresh coriander :)

Carrot Linguini and Pasta Salad

Carrot Linguini and Pasta Salad

(Serves 1)

Ingredients: 

100g fusilli pasta

2 carrots

1/2 diced courgette

2 tbsp sweet corn

1 tbsp tomato purée 

Bring a pan of water to the boil and add the fusilli pasta. Meanwhile, using a peeler peel the carrot and then make long thin linguini shreds and add to your bowl or container. Add the sweet corn and diced courgette along with the cooked pasta and then mix in the tomato purée. Add fresh coriander and you're  done :)

Lentil Burgers

Lentil Burgers

(Makes 25 mini burgers)

Ingredients:

3 carrots

1 large courgette

200g red split lentils

1 onion

1 can chickpeas 

1 tsp thyme

Fresh coriander 

1/2 tsp Chili flakes

100g flour (gf or wheat)

Preheat oven to 180 degrees celcius. Rinse the lentils, add water and bring to the boil and simmer until fluffy. Grate the carrot and courgette into a large bowl, finely dice the onion, add the drained chickpeas and cooked lentils. Then blend together with a hand blender until combined but chunky. Add the herbs, spices and flour and mix together with a spoon. Line a baking tray with tin foil and place a tsp of oil on top, and wipe over. Form golf ball size balls of mixture and place evenly spaced onto the tray. Bake in the oven for 30 minutes, flip with a spatula and bake for a further 15 minutes. The burgers should have flattened and spread out. Then serve in bread with salsa, tomatoes and lettuce. Perfection. 

Crispy Base Beet Pizzas

Crispy Base Beet Pizzas

(Makes 1 pizza)

Ingredients:

Wheat Base -

75g wholemeal flour 

25g plain flour 

25ml water

GF Base -

75g doves farm bread flour

25g gram flour

25ml water

Toppings:

1 tbsp tomato purée

1/2 tsp mixed herbs

1/2 large fresh tomato 

1/2 cooked beetroot 

1/3 courgette

1/3 green pepper 

In a bowl measure out the flour and gradually mix in the water using a spatula. Form a dough then dust with some extra flour. Onto a baking sheet sprinkle some flour and place on the dough, using a rolling pin or the outer edge of a mug roll out until really thin and round. In a small bowl mix the tomato purée with a tbsp of water and the herbs.  Then spread out onto the base with the back of a spoon. Slice up the toppings and place on top. Bake in the oven for 20 minutes on 180 degrees Celsius. Serve! Tip: Use scissors to cut the pizza into slices.