Quinoa Bowl!

Quinoa Bowl!

(Serves 1)

Ingredients:

100g quinoa

1 small sweet potato

4 medium spring green leaves

In a pan rinse the quinoa, fill with water, add diced sweet potato then bring to the boil, simmer covered (20 min). Once the quinoa is half way cooked add the diced greens (chopped up small with scissors). Mix well until all the water is absorbed and the greens are tender. Then serve! Top with mixed herbs, black pepper or tomato purée if desired. 

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! 

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! 

Raw 'Rice' And Spinach Salad

Raw 'rice' And Spinach Salad 

Ingredients: 

(Serves 1-2)

1/2 head cauliflower 

4 carrots

1 yellow bell pepper

1 cup Fresh pineapple juice

1 handful fresh coriander

Ground black pepper

2 large handfuls of spinach 

In a food processor place all the cauliflower, carrots and bell pepper that will fit (chop into large chunks with a knife first so it will fit in) and blend into very finely diced pieces. You may need to use a spatula to move it around a bit. Once chopped scoop into a large bowl, add the pineapple juice, very finely diced coriander and ground black pepper, mix and serve with spinach! I added a slither of ginger too. 

A perfect raw vegan rice and spinach salad dinner on a hot summers day! 

Glowing Green Smoothie

Glowing Green Smoothie

Ingredients:

(Serves 1)

8 spotty bananas

4 handfuls fresh lettuce 

1 cup water 

In your blender place all the lettuce and water, blend until fine. Add in your bananas and pulse blend until smooth and creamy. Done!

Glowing Green Smoothie RawTill4 801010 Vegan Banana Girl Diet 

Spicy Pea Popcorn

Ingredients:

(Serves 1)

1 cup frozen peas

1 tbsp freshly picked marjoram 

Few shakes of chilli flakes

Defrost the frozen peas under running tap water in a colander. Pour into a small bowl or glass and top with the marjoram leaves and chilli flakes. Mix together and eat like popcorn :) yum! 

Sweet Green Juice

Ingredients:

8 golden delicious apples

2 sticks celery

1 handful parsley 

5" cucumber 

Juice them all in your juicer* or blend and strain, display in a cute jar. Delicious! 

* I use a Philips juicer from Argos 

Simple Fresh Kale Risotto

Ingredients:

(Serves 2) 

3 cups (dry) risotto rice or Thai fragrant rice (I used this) 

300g sweetcorn 

4 cups chopped cavolo nero kale (from asda) 

1 cup yellow cherry tomatoes 

In a large pan add the rice and rinse, drain then add 1 litre boiling water so it's completely covered. Bring to the boil and simmer with a lid until all the water is absorbed (10 mins). Add some more boiling water and stir with a folk to make the rice gooey and creamy. Add the sweetcorn and kale and continue to simmer stirring occasionally to make sure it doesn't stick, add more boiling water if necessary until kale is bright green. Allow to cool slightly whilst slicing the tomatoes in half. Then serve and top with the tomatoes. Super delicious I assure you! 

Sweet Kale Infusion

Ingredients:

(Serves 1) 

3 cups curley kale 

8 medjool dates 

2 cups filtered water

In a blender add the pitted dates, water and kale. Allow to soak if possible. Then blend on high until well combined and frothy. Pour into a glass. Delicious and Nutritious!