Sweet Potato Bean Burgers!

Sweet Potato Bean Burgers

Ingredients:

(Makes 12 burgers)

2 large sweet potatoes

1 can haricot beans (I just rinsed baked beans)

3 carrots grated

4 small shallots

1 tsp mixed herbs

1/2 tsp cumin

1 handful fresh parsley

Peel and dice the sweet potato into small chunks. Bring a wide based pan of water to the boil and add in the sweet potato. While that's cooking, grate the carrots into a large bowl, add the beans and finely chopped shallots. Once the sweet potato is soft, drain the juices and mash. Add the mash to your large bowl and mix together. Add the mixed herbs, cumin and parsley. Mix and squish together. For best results leave in the fridge overnight to marinade. Then preheat your oven to 200 degrees celcius. Mould the mixture into 12 patties and place on a tray covered with baking paper. Cook for 30 mins until golden and firm. Then take to a BBQ or just serve with salad. Super! 

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Raw Marinated Zucchini Tacos

Raw Marinated Zucchini Tacos

Ingredients:

(Serves 1-2)

1 head romaine or cos lettuce

500g really ripe tomatoes 

1/2 lemon juiced 

2 large zucchinis

1 cup soaked sundried tomatoes 

With a hand blender blend the tomatoes and lemon juice. Using a mandolin slicer, slice the zucchini into thin slices and add to the blended tomatoes. Place in the fridge over night. And also soak the sundried tomatoes. The next day take off the lettuce leaves and spoon the mixture into the taco and place in some sundried tomatoes too, enjoy! :) 

Summer Time Corn on the Cob

Summer Time Raw Corn on the Cob

Ingredients:

(Serves 1) 

1-2 fresh corn cobs 

2 handfuls fresh spinach

4 sprigs parsley 

3 nasturtium flowers (optional and edible) 

The fresher the corn the tastier it is as it is less starchy. Just shred the spinach and tear up the parsley, pick some nasturtium flowers if you have some. Mine are homegrown, they add a nice spice to the dish. Then just add to a large bowl and serve. If the corn is too starchy raw then lightly steam. Super yummy. 

Summer Time Raw Corn on the Cob 

My Favourite Sweet Pepper Dip

Ingredients:

(Serves 1-2)

Dip:

6 mini mixed colours sweet peppers

2 sticks celery

1/2 avocado 

50ml coconut water 

Other:

1 head celery 

Few sprigs fresh coriander 

Sprinkle chilli flakes 

1 head round/butter leaf lettuce 

2 cups peas 

Simply blend all the dip ingredients and serve. Chop up the celery as shown then top everything with coriander and chilli flakes :) delicious! This is my favourite dip to date! 

Bonus:

In your blender blend the peas, some coconut water and some celery. And you have a pea purée dip! Into a lettuce leaf spoon in both of the dips and you have a lettuce taco :) 

Grape Iced Bites

Ingredients:

(Serves 1)

500g green and/or red grapes

1 pack wooden squewers

Rinse the grapes and slide them onto the squewers. Place in the freezer for 1 hr minimum. Take out and enjoy in the hot sun! Nature's perfect ice lolly :) 

Fully Raw Bun

Ingredients:

(Serves 1-2)

2 large flat Mushrooms

1 cup grated carrot

6 cherry tomatoes

1/4 cup basil

1/2 lemon juiced 

2 tsp tahini

3 Lettuce leaves 

Lay your mushroom upside down on a plate, add your grated carrot. In a bowl blend up the tomatoes and basil together then strain the juice into a small jar adding the rest on top of the carrot. Lay the lettuce leaves on top then mix the tomato juice with tahini and lemon juice in a jar and shake until well mixed. Then dress the bun and place the second mushroom on top. Slice and Done. 

Sweet Corn, Potatoes and Homegrown Lettuce

Ingredients:

(Serves 2)

10 medium organic potatoes *

4 cups sweetcorn (fresh or frozen)

As much homegrown lettuce available: rocket, spinach, red lettuce etc.

In a steamer pan add 400ml water and bring to the boil. Meanwhile, chop all potatoes into bite size chunks and add to the pan, cover. Steam for 30 mins until soft. When cooked, strain and add to a huge bowl, top with sweetcorn (if frozen just run under the tap until thawed) and add the lettuce. Serve, simple and sweet. 

* I keep the skin on mine because that's where the most nutrients are and it saves time and tastes great. 

Pesto Canapés

Ingredients: 

1 cup cherry tomatoes

Pesto: 

1/4 - 1/2 cup pine nuts (soak over night to reduce the fat) 

1 garlic clove

Large bunch of fresh basil

1/2 lemon juiced 

1/3 - 1 medium courgette (zucchini) 

In a pestle and mortar grind up the pine nuts into a paste, then add the garlic and basil, grind together. Stir in the lemon juice. In a food processor combine the courgette with more basil and blend into a paste, then stir into the mixture. Easy and delicious! 

For the canapés slice the cherry tomatoes in halves and spread with pesto. Wonderful :) 

Papaya Kebabs

Ingredients:

(Serves 2+) 

1 papaya (30cm long)

Head romaine or cos lettuce

Bunch of red grapes 

Long Sticks

Slice papaya in half, scoop out seeds, score the inner flesh into squares, scoop out with a spoon. Slice the lettuce into inch long pieces and wrap around the papaya. Place on the stick alternating with the grapes. :) perfect for BBQs. 

Summer Time Cold Rice Salad

Ingredients:

(Serves 3)

200g white Thai fragrant rice

1/2 yellow pepper

1/2 red pepper

1 large tomato

1 large carrot grated

1 large handful spinach 

Find a large pan and place in the sink, then place the sieve on top. Fill sieve with the rice and turn on the tap to allow the rice to be fully covered. Gently wash with your hands. Then pick up the sieve and pour the pan water down the drain. Transfer the rice to the pan and fill pan with filtered water until about one inch above the rice. Turn on the heat high and cover. Once to the boil turn heat to simmer and leave without stirring for 20 minutes or until all water has been absorbed. 

Whilst the rice is cooking chop up the vegetables and add them to a large serving bowl. 

Once the rice is cooked place the rice straight into the sieve and rinse under cold water. Then add to the serving bowl and mix together. 

Now your done cover with cling film and take to a BBQ or just eat it all by yourself :)