Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

A twist on raw hclf eating and cooked style, mixing raw courgette noodles with cooked roasted chickpeas, so so good! And a raw sweet potato and avocado sauce that makes it a perfect creamy fun healthy meal. 

(Serves 1)

Ingredients:

1 can chickpeas

1 tsp curry powder

1 courgette

1 medium sweet potato, diced 

1/2 avocado 

Drain the chickpea aquafaba juices into a blender and place the chickpeas on a lined baking tray, mix in the curry powder and bake in the oven on 200 degrees celcius for 20 minutes. Meanwhile, add the diced sweet potato and avocado to the blender and blend until smooth. Using a spiraliser or julienne peeler turn the courgette into noodles. Mix in the sauce and top with the roasted chickpeas and some fresh basil. Delicious. 

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

Simple Thin Crust Pizza

Simple Thin Crust Pizza

(Serves 1-2)

Ingredients:

150g flour (plain wheat or gf)

50ml water

2 tbsp tomato purée 

1 tsp mixed herbs

12 cherry tomatoes

1 handful spinach

Preheat oven to 200 degrees celsius. In a bowl add the flour and gradually add the water mixing well until a dough ball forms, use your hand to help form the dough and place on a floured surface. Using a rolling pin roll out until a large thin base forms. Dust some flour onto a baking tray lined with baking parchment and place the base on top, bake in the oven for about 5 minutes, meanwhile chop the cherry tomatoes in halves and mix the tomato purée with a tbsp of water and the mix herbs. Take the base out the oven and using the back of a spoon spread the tomato sauce all over the base leaving about an inch as the crust. Then top with the spinach leaves and cherry tomato halves, bake in the oven for 10-15 minutes and serve with a crunchy salad! 

Marmite Spaghetti

Marmite Spaghetti 

(Serves 1)

Ingredients:

150g spaghetti 

1 handful spinach 

2 tsp marmite or nutritional yeast 

Boil the kettle and pour into a pan, bring to the boil and add the spaghetti, cook for about 10-12 minutes, drain and stir in the spinach and marmite, serve! 

Marmite Pasta Salad

Marmite Pasta Salad

(Serves 1)

Ingredients:

130g Italian penne or corn pasta

1 tsp marmite

1 carrot

2 hand fulls mixed salad leaves

Black pepper to taste 

Boil the kettle with about 4 cups of water and add to a pan, bring to the boil and add the pasta, cook for 12 minutes. Meanwhile, finely grate the carrot and wash the salad, add to your bowl. Once the pasta's cooked drain and stir in the marmite, pour on top of the salad and top with black pepper. Delicious. 

Savoury Pancake Wraps

Savoury Pancake Wraps

(Serves 1-2)

Ingredients:

100g flour (wheat or gf)

2 carrots

4 stalks cavolo greens

2 tbsp humous (optional but so tasty)

Mix the flour with enough water to make a batter. Boil the kettle, chop the greens up with scissors and add to a bowl, pour over boiling water, grate the carrot and set aside. Pour the batter into a dry ceramic frying pan on a medium - high heat. Cook, flip then fill with a spread of humous, grated carrot and greens. Roll up and enjoy! 

Biscoff Crumpets!

Biscoff Crumpets

(Serves 1)

Ingredients:

3 crumpets

3 tsp lotus biscoff spread

1 tsp cinnamon 

Place the crumpets in the toaster for 4 minutes to become hot and crispy. Top with the spread and sprinkle with cinnamon. Delicious! 

Carrot Pitta Breads

Carrot Pitta Breads

(Serves 1)

Ingredients:

2 pitta breads

4 stalks cavolo greens

2 medium carrots

2 tbsp houmous 

Halve the pittas and pop in the toaster. Boil the kettle and in a bowl chop the greens up with scissors, rinse and pour over the boiling water. Grate the carrot. Pop open the pittas, spread with houmous, stuff with greens and carrot. Enjoy! 

Roasted Veg Couscous

Roasted Veg Couscous

(Serves 1)

Ingredients:

1 red pepper

1 yellow pepper

1 medium beetroot

1 courgette 

100g couscous 

Slice the peppers in half width ways and scoop out the seeds. On a baking tray place the veg on there as they are, slice in half to cook quicker. Cook in the oven on 200 degrees for 45 min. Once cooked dice into small chunks and place in a bowl. In another bowl place the couscous and add boiling water, allow to absorb and mix into the veg and serve. Delicious! 

Simply Lentil Rice

Simple Lentil Rice

(Serves 1)

Ingredients:

100g red split lentils

100g white or brown rice

100g frozen petit pois peas

In a pan add the lentils and rice, rinse, add lots of water (1 cup rice to 2 cup water), bring to the boil and simmer until all the water is absorbed (15 min-20 min). Stir in the peas and serve in a cute bowl! 

Sweet Potato Wraps!

Sweet Potato Wraps

(Serves 1)

Ingredients:

1 large sweet potato 

1 cup frozen petit pois peas

200g flour (gram, wheat, rice) 

Place the sweet potato as it is in it's skin in the oven for 1- 1.5 hours at 200 degrees celcius. Meanwhile to make the wraps mix the flour with enough water to make a creamy batter. Pour some batter in a ceramic pan and cook, flip and set aside, make some more. Once the sweet potatoes are cooked mash with a folk and stir in the frozen peas, these should cook nicely in the hot mash. Then scoop some pea mash into the centre of the wrap and roll up. Then devour! 

Crumpets and Blackberry Jam

Crumpets and Blackberry Jam

(Serves 1)

Ingredients:

4 crumpets

1/2 punnet fresh blackberries

2 oranges

Place the crumpets in the toaster for 5 minutes until crispy. Place the fresh blackberries on top and mash into the crumpet. Slice the oranges into thin rounds and enjoy! Add some golden syrup for extra sweetness. 

Chilli Non Carne!

Chilli Non Carne!

(Serves 4-5)

Ingredients:

1.5 cups white rice

6 mushrooms

2 tomatoes

1 red pepper

3 carrots

1 yellow pepper

1 red onion

1 can sweetcorn

1 can red kidney beans

1 can baked beans (rinsed)

1 can plum tomatoes 

2 tsp dried mixed herbs 

3 tsp mild chilli powder

1 tsp cumin 

Finely dice the mushrooms, tomatoes, onion, peppers and carrots. In a large wok add the carrots, mushrooms, onion and tomatoes and stir fry with a little water until fairly soft, then add the peppers, dried mixed herbs, chilli powder and cumin, stir fry further and then add the can of tomatoes, sweetcorn and beans. Continue to cook on low to medium heat until well combined (about 20 mins), taste and then serve! Meanwhile, add the rice to a pan, rinse, bring to the boil and simmer until sticky and fluffy (about 15 mins). Dish up and enjoy! 

Like to watch my video? http://youtu.be/cGywYqWpVB8

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! 

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! 

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. 

Battered Apple Slices!

Battered Apple Slices!

(Serves 3)

Ingredients:

2 apples

250g flour (plain wheat, gram, rice, gf bread flour mixture)

4 tsp PB2 (peanut butter)

1 tbsp agave nectar

In a bowl mix the flour with water to form a really thick batter. Slice the apples through the core to form thin rounds and remove the core. Heat a ceramic frying pan and dunk each apple slice in the mixture coating thickly and place straight in the pan. Do the same to as many slices that will fit in the pan, fry until cooked then flip gently with a spatula, fry the other side until golden then serve, drizzle with a mixture of the agave, pb2 and a little water. Super scrumptious! 

 

Veggie Pasty!!

Veggie Pastie!! 

(Serves 1)

Ingredients:

100g flour (whole meal/plain/gf or mixture)

About 50ml water

1 carrot spiralized 

1/3 courgette spiralized 

1 tbsp tomato purée (mix with water to form a sauce) 

Preheat oven to about 200 degrees celcius. In a bowl mix the flour and water to form a dry dough ball, flour a surface and roll out until about 1/2 cm thick. Place a cup under one side to form a ridge, pile up the spiralized ingredients and pour over the tomato purée. Then fold over to seal the ingredients inside and twist shut starting from one corner to  the other. Pierce the top to allow steam to escape and place in the oven for about 20 minutes until slightly golden. Serve! 

Simple Carrot and Tomato CousCous

Simple Carrot and Tomato CousCous

(Serves 1)

Ingredients:

1/2 cup dry couscous

1 carrot

6 cherry tomatoes 

In a bowl add the couscous and pour over a cup of boiling water then cover until all the water is absorbed (about 5 min). Meanwhile using a peeler (I used a julienne peeler) create long strips of carrot and chop your tomatoes in half. Once the couscous is fluffy mix in the carrot and tomatoes and serve! Tastes great with balsamic vinager! 

Spring Green Curry

(Serves 1-2)

Ingredients:

1 head spring greens

100g red split lentils

1 tbsp tomato purée 

1 tsp cumin 

1 cup rice 

In a pan add the rice, rinse and add two cups of water. Bring to the boil and simmer until all the water is absorbed. In another pan add the lentils, rinse, cover with water, bring to the boil and simmer. Once cooked add the cumin, tomato purée and diced spring greens. Cover with a lid and continue to simmer until the greens are bright green and soft. Once all cooked serve!