5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

So I had no time to make lunch the night before so as I was making breakfast I put this tasty combination together. All done in about 5 minutes, from fridge to bag. No cooking and minimal chopping. 

(Serves 1)

Ingredients:

1 handful rocket

1 handful spinach 

1 handful broccoli stalks 

1 large tomato, sliced 

1/2 can chickpeas 

2 " soya cheese, cubed 

1/4 tsp garlic powder

1/4 tsp mixed herbs

1 tsp basil puree 

Add all the ingredients to a lunch box container. Throw in a folk, a small pot of nuts, a piece of fruit and head to work. 

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

Pear and Courgette Noodle Salad (raw vegan)

Pear and Courgette Noodle Salad (raw vegan)

I've been loving my raw salads for lunch everyday for the past few months. They're so refreshing an surprisingly satisfying! Gluten free, vegan and even raw! 

(Serves 1)

Ingredients:

2 handfuls spinach

2 pears, diced 

1 courgette

1/2 red bell pepper, diced 

1 tbsp mixed seeds 

1 lemon, juiced 

To your lunch box add the spinach, then the diced pear and pepper, using a peeler peel the courgette over and over to form strips. Mix in the seeds and add the lemon juice. Pop in the fridge for lunch. If left overnight the lemon juice nicely marinades the veggies. Super tasty! 

I hope you enjoy this recipe. The sweetness of the pear and the crunchy veggies make a perfect deliciously healthy lunch. Take on the go with you along with a crisp green apple and a pot of nuts. Yummy!

Pear and Courgette Noodle Salad (raw vegan)

Pear and Mushroom Salad

Pear and Mushroom Salad

I have been enjoying the simplicity of chopped raw veggies and beans. All just combined in a bowl and enjoyed for lunch or taken to work in a lunch box. 

(Serves 1)

Ingredients:

1 pear 

1 orange 

3 romaine lettuce leaves 

1 medium mushroom 

5 cherry tomatoes 

1/2 can chickpeas

1/3 tsp cumin

Dice all the fruit and veggies and add to a bowl, add the chickpeas to a separate bowl and mash up with a fork then mix in the cumin. Add the chickpeas to the salad and serve! Top with lemon juice or balsamic vinegar if you fancy. Delicious! 

Super simple recipe! Hope you enjoy!

Lots of love, 

Robyn x

Vegan Cauliflower Couscous & Peas

Vegan Cauliflower Couscous & Peas 

I fancied a lovely fresh pea salad this evening for dinner. I had a leftover cauliflower to thought I'd blend it up in my food processor to form couscous. Super refreshing and delicious. 

(Serves 1-2)

Ingredients:

1/2 large cauliflower 

300g frozen peas

1 lemon 

1 bunch fresh corriander, finely diced 

1/8 tsp black pepper 

1 broccoli stalk, finely diced 

1/8 head red cabbage, finely diced

1 tbsp balsamic vinegar

2 tbsp diced walnuts and mixed seeds  

In a pan cook the peas until they pop and are vibrant green in a little water covered with a lid. This will steam them nicely. Meanwhile, break the cauliflower into florets and pop the in the food processor. Blend until finely chopped and looks like couscous. Scoop into a large bowl and mix in the lemon juice, coriander, drained peas, broccoli, red cabbage, vinegar and black pepper. Top with nuts and seeds. Serve! 

I hope ou like the recipe. If you do please share it around on Pinterest. Thank you. 

Lots of love,

Robyn

Vegan Cauliflower Couscous & Peas 

Vegan Cashew Herb Sauce

Vegan Cashew Herb Sauce

I made this sauce to go in my wraps and wow it was incredible! No need for a blender, just mix in a bowl. 

(Makes 1 portion)

Ingredients:

2 tsp cashew butter 

1/2 tsp ginger puree or powdered ginger 

1/4 tsp mixed herbs

1/2 tsp nutritional yeast

1 tbsp water 

In a bowl add the cashew butter and gradually mix in the water, it should go creamy thick and whiter in colour. Once to a desired consistency add the ginger, herbs, nooch and mix well serve! 

Serve as a dipping sauce, sandwich spread, salad dressing or even a pasta sauce! 

Lots of love

Robyn x

Vegan Cashew Herb Sauce

Avocado & Peanut Butter on Toast

Avocado & Peanut Butter on Toast

My absolute go to lunch is peanut butter and avocado on toast. It's so simple and easy to whip up. Avocado roughly squished onto the toast and eaten with the lettuce is just so yummy. Try rolling the toast up in the lettuce as a wrap, you won't be disappointed ;) 

(Serves 1)

Ingredients: 

4 slices wholemeal granary bread

1/2 head romaine lettuce

1/2 avocado (make sure it's soft) 

1 tsp smooth 100% peanuts peanut butter (I really like Meridian) 

Simply place the toast in the toaster, wash the lettuce, scoop out the avocado, take a tsp of peanut butter out the jar and when the toast is done add the avocado and peanut butter and enjoy! 

Hope you make this if you haven't tried it already! Please see my snapchat for daily food ideas @sweetsugarcrumb

Lots of love,

Robyn x

Simply Houmous on Toast

Simply Houmous on Toast

Most of the time when hungry and in need of food I reach for toast. I just love it and it has become my absolute staple. Rice cakes are also great for those avoiding gluten but for me I like walburtons seeded granary wholemeal bread. I usually pop into tesco on my way back from the gym in the evenings to see if they have it reduced, which they often do which is great. I keep it in the freezer to keep it fresh and just pop it in the toaster on the defrost setting for a quick carb hit. Simply served with a spread of houmous, grated carrot, grapes and some lettuce torn into bite size pieces. And yes I had a crumpet on the side aha. 

Mexican Stir Fry Salad

Mexican Stir Fry Salad

I posted this on Instagram today and a few of you wanted the recipe. So here it is! Yesterday I went round my friends house for a fajita night and girls bible study. It was so lovely, we all cooked together and I made my vegan filling of cannellini beans, sweetcorn, red peppers and spices. There was some left over so I brought it home and had it for lunch today! So for the stir fry and salad you'll need:

(Serves 1)

Ingredients:

1/2 can cannellini beans

1/2 can sweetcorn

1/2 red bell pepper 

1-2 tsp chilli powder 

1 head little gem lettuce

1 large carrot

1 medium pear 

1 tbsp hummus 

For the stir fry I used a pan but a wok would be better. Add water to the bottom and bring to the boil. Then add the beans, sweetcorn and pepper stir fry on high heat adding more water if needed until the pepper is almost soft. Then add the chilli powder and further stir fry until well combined and soft. 

Tear up the lettuce, add to a bowl and rinse. Then slice up the carrots lengthwise and across to form sticks and add along with the pear sliced lengthwise. Finally add a dollop of hummus and the stir fry and serve! So yummy! 

I hope you enjoy this recipe, comment down below what you think. 

Have an awesome and scrumptious day. 

Lots of love,

Robyn x

Lentil Pasta Salad

Lentil Pasta Salad

Who doesn't love a nice big bowl of satisfying pasta? Whether that be gluten free corn pasta, wholewheat fussili pasta, spaghetti or multicoloured bow pasta. Today I used this multicolour pasta that I brought home from France. It has green bows made with added spinach, orange bows made with added tomato and plain yellow bows. I personally find that all the different coloured bows all taste the same but they do look pretty. I fancied making this meal all in one pan to save on washing up so I cooked the pasta with the lentils and added the herbs and spices. This made life easier and it turned out really tasty. Especially as a student, you don't want to spend hours in the kitchen and want a tasty healthy satisfying meal whipped up in no time. This took me around 20 minutes to make which is just how long the lentils needed to cook. So whilst the pasta and lentils were cooking I washed and tore up the lettuce saving time. If you're wondering where I got my wooden bowl from it was IKEA. Anyways without further a do here is the recipe:

(Serves 1)

Ingredients:

4 romaine lettuce leaves

30g red split lentils

100g bow pasta

1/2 tsp mixed herbs

1 aniseed star

1/2 an avocado

In a small pan add the lentils along with enough water so it's about 2/3rds full. Bring to the boil and add the mixed herbs, aniseed star and pasta, simmer for 12 minutes until the pasta is soft. Meanwhile, tear the lettuce into a bowl and fill it with water to rinse the lettuce and drain. Prepare the avocado by slicing in half around the stone, pop out the stone and scoop the avocado out of the skin and set aside. Once the pasta and lentils are cooked either pour over the lettuce along with the pasta water or drain and add to your bowl. I quite like the soup it creates. Top with the avocado and serve! 

I hope you enjoy this as much as I do.

Lots of love 

Robyn x

Salsa Hummus Spinach Salad

Salsa Hummus Spinach Salad

(Serves 1)

Ingredients:

1 large handful spinach 

1 courgette 

2 medium tomatoes

1 tbsp salsa

1 tbsp hummus 

In a bowl place the spinach, using a spiraliser create noodles from the courgette, dice the tomatoes and combine in a bowl. Top with salsa and hummus and enjoy! 

Raw Vegan Chip Butty

Raw Vegan Chip Butty

Ingredients: 

(Serves 1)

Sauce:

Few sprigs coriander/ cilantro 

1/2 courgette/zucchini 

6 cherry tomatoes

4 soaked sundried tomatoes

6 pitted olives 

Chips and filling:

1 head romaine

3 green or yellow courgette/zucchini 

6 tomatoes

Few sprigs diced coriander/cilantro 

Add all the sauce ingredients to a bowl and blend with a hand blender or just blend in a blender. Blend with a little water until desired consistency. For the chips peel the courgette with a peeler and slice down opposite sides to form a block shape, slice in half and then into chip like pieces. Dice the filling ingredients and serve on a plate with the lettuce. Then fill the lettuce with some fillings, sauce and top with coriander. Enjoy! 

Coodles and Golden Kiwi Salsa

Coodles and Golden Kiwi Salsa

Ingredients: 

(Serves 1-2)

2 cucumbers

6 golden kiwis

4 large heirloom tomatoes

1/2 cup soaked sundried tomatoes 

1 handful fresh coriander 

Using a julienne peeler (from Lakeland) create cucumber noodles. In a bowl blend the tomatoes and sundried tomatoes, then scoop out the flesh from the kiwis and mix in the salsa. Finely dice the coriander and sprinkle on top. Super refreshing! 

Coodles and Golden Kiwi Salsa

Golden Kiwi and Heirloom Tomato Salad

Golden Kiwi and Heirloom Tomato Salad

Ingredients:

(Serves 1-2)

6 super soft golden kiwis 

2 zucchinis

4 large heirloom tomatoes

1/2 cup soaked sundried tomatoes

1 large handful fresh basil

5 olives (optional) 

Slice the kiwis in half and scoop out the flesh into a bowl. Blend up half the tomatoes with half the basil and half the sundried tomatoes with a hand blender. Slice all of the other halves into a large bowl. Using a mandolin finely slice the zucchinis into rounds. Mix them all but the kiwis together in a large bowl and top with olives. Delicious! 

http://www-rawfoodrecipes.com/sweetsugarcrumble

Golden Kiwi and Heirloom Tomato Salad

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! :) 

Creamy Zoodles and Tahini Lettuce

Creamy Zoodles and Tahini Lettuce

Ingredients:

(Serves 2-3) 

4 zucchinis/courgettes 

1 avocado 

1 beef tomato 

4 broad bean pods 

1 head butters leaf lettuce 

1 tbsp tahini

1 lemon

Using a spiralizer (I used the GEFU spiralizer found on Amazon) create long zoodles with your zucchinis and add them to a large bowl. Rinse the lettuce and dice small, add to a second bowl. Dice the tomato finely and take the broad beans out if the pods. If the pods are fresh dice finely and add to your lettuce. For the avocado sauce, scoop the avocado into a bowl add a cup of water and blend into a thick pale green sauce. For the lettuce dressing blend the tahini and the juice of the lemon with a little water until a thick white dressing forms, pour over your lettuce. Too the zoodles add the tomatoes, broad beans and pour over the avocado sauce. Then serve! Yum :) 

Creamy Zoodles and Tahini Lettuce 

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! 

Marinated Spicy Raw Cauliflower

Marinated Spicy Raw cauliflower!

Ingredients:

(Serves 1)

1/3 medium cauliflower 

4 mixed mini sweet peppers

2 large red sweet/bell peppers

3 stalks celery

1/2 avocado 

1/2 tsp chilli flakes

1/2 tbsp shallot shoots or fresh chives 

1 head lettuce 

Blend the sweet peppers, celery, avocado and 1/2 the amount of cauliflower with a little water. Pour over chopped cauliflower and mix in finely diced shallot shoots and chilli flakes :) Allow to marinade if you like. Then serve over yummy lettuce 😋 spicyyyyy 

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 :) 

Raw Tomato Chunky Soup

Ingredients:

(Serves 2)

8 squishy tomatoes

2 carrots

1/3 head cauliflower

1 medium zucchini

1/2 avocado

1 pinch cress

Sprinkle ground black pepper 

Sprinkle chilli flakes 

Sprinkle mixed herbs

In a blender add the tomatoes (leave 2 out) and the cauliflower (save a little for chunks) blend until well combined and thick. Add the mixed herbs and set aside. Dice the carrots, zucchini, rest of the tomatoes and cauliflower into small chunks and add to two bowls. Pour the tomato sauce over the top and mix in well. Top with diced avocado, cress, chilli flakes and black pepper. For a warmer soup, heat gently in a pan to take off the chill, but do not boil. Enjoy! 

Creamy Pepper Pea Dressing

Ingredients: 

(Serves 2) 

4 large carrots 

1 round lettuce

2 sticks celery

5 small sweet peppers yellow/red/orange

4 cups peas

1/2 avocado 

1 zucchini 

Using a spiralizer spiralize your carrots and top with a generous amount of peas. To your blender add the celery chopped, peppers, cup of peas, avocado and zucchini chopped. Blend with a little water until thick, creamy and smooth. Pour over your carrots and peas and serve with round lettuce! Perfectly nourishing :D