Raspberry and Banana Nice Cream

Ingredients:

(Serves 1)

5 frozen spotty bananas

1/2 cup frozen raspberries 

1-2 cups water 

Place all the ingredients in a large blender. Pulse blend into a thick rich nice cream. You may need to stir to get the blades turning. Then pour into a bowl and enjoy! 

Sweet Potato Paprika Pie

Ingredients: 

(Serves 2-4) 

1.5kg sweet potatoes 

200g red split lentils

2 carrots

1 leek

1 large head kale or spring greens

4 beetroot leaves & stems 

4 broccoli stems

1 sprig parsley

Spices:

1/2 tsp turmeric

1/2 tsp paprika 

1/2 tsp cumin 

Sides:

1 red bell pepper

2-4 large handfulls mixed lettuce leaves 

Mashed potato topping:

Peel all your sweet potatoes and dice into chunks. Add them to a large pan, fill with water until just covered, place on a lid and bring to the boil. Simmer until soft, drain (saving some juices), place back into the pan and mash with either a masher or a hand blender. Blend with some of the juices to make a fluffier mash. 

Filling:

Pan 1 - Rinse the lentils and add to a small pan along with 3 cups of water, bring to the boil and simmer for 30 minutes. 

Pan 2 - Meanwhile, slice the leek into rounds and dice the carrots into small chunks (peel if necessary) then add to a medium pan and stir fry with a splash of water on medium heat until soft and fragrant.

Pan 3 - Rinse and chop the greens (kale, beetroot leaves, broccoli stems) into small pieces and place in a large pan with 2-3 cups of water, cover with a lid and allow to steam until bright green and tender (you may need to stir a few times).

Once that's all cooked place the lentils, leek and carrot into pan 3 with the greens. Add the turmeric, paprika and cumin and stir together to form a very thick mixture, add some sweet potato juices if necessary. Cook on medium heat for a few minutes to combine flavours. 

Grilling:

In a large dish pour in the filling, using a spatula even out then scoop the sweet potato on top of the filling forming an even layer so that no filling can be seen. Using a folk, create groves in the surface, this allows it to go crispy. Turn on your grill and allow to crisp up for about 20 minutes, checking regularly until slightly golden. Top with parsley. Then serve with fresh lettuce and red bell pepper slices. Awesome! 

Basic Spaghetti 'Bolognese'

Ingredients: 

(Serves 1-2) 

500g (dry) corn/rice Spaghetti 

1 tin tomatoes/ 5 large fresh tomatoes

1/2 cucumber/courgette 

1 handful fresh herbs eg basil/parsley

1 lemon juiced (optional)

Bring a large pan of water to the boil and add the spaghetti. Stir and cook for about 8-12 minutes. Meanwhile in a medium pan add the tomatoes, chopped cucumber and herbs. Using a hand blender, blend into a rich thick sauce (if it's runny you can add some spaghetti and blend). To heat, place on the hob and heat slowly. * Then strain the spaghetti and serve. Top with the sauce, a little lemon juice and voila! 

*You don't need to heat the sauce, you could just serve :) 

Grated Potato Paprika Soup

Ingredients:

(Serves 2)

2 tins tomatoes

1 tin chickpeas

1 tsp tahini

4 carrots

5 medium potatoes

1 tsp cumin

1 tsp paprika

1 cup frozen peas

2 large handfuls fresh homegrown lettuce

In a large pan add the tomatoes, chickpeas, 3 cups of water, tahini and the carrots roughly chopped. Bring to the boil and simmer. Meanwhile, peel the potatoes and grate them either by hand or with a food processor adaptor and set aside (be careful not to leave too long or they'll oxidise). Once the carrots are soft with a hand blender blend to form a thin soup. Then add the grated potato, cumin, paprika and stir into the soup. Cover with a lid and cook on low heat until the soup becomes thick, creamy and the potato shreds have started to disintegrate (about 15 minutes). Be careful not to let it burn on the bottom. Finally add the peas, stir and let cook for about 2 minutes. Then serve with fresh lettuce. Yum! 

Keeping it Simple - Parsley Pasta

Ingredients:

(Serves 2)

500g (dry) corn/ rice pasta

1 handful fresh parsley 

1 lemon 

Boil the kettle and pour into a large pan, half fill with water. Once the water is boiling pour in the pasta, stir and allow to cook on medium heat for the time specified on the label (around 8-12 mins). Meanwhile, finely dice the parsley. Taste pasta to test if it's done, then strain. Add to a large bowl, top with parsley and a big squeeze of lemon juice. Done :) yum. 

Tip: for best health eat with lettuce and a litre of water :) 

My Fully Raw Carrot Cake

Ingredients:

(Serves 1)

4 sweet carrots

1 cup dates 

1/2 tsp cinnamon 

Lemon zest (optional)

Carob nibs (optional)

In a food processor place the chopped carrots, blitz into a moist sticky thick paste and add the pitted dates. Blitz again into a thick mixture and scoop into a round mold lined with cling film. Press tightly into the mold and allow to set in the fridge or just pop it out onto a plate. Serve topped with cinnamon and maybe a little lemon zest and carob nibs. Super delicious! 

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! 

FullyRaw Berry Banana Cereal

Ingredients:

(Serves 1)

6 ripe (soft, easy to peel, spotty) bananas

1 cup frozen mixed berries

Chop up 4 of your bananas into a bowl. Defrost the berries by running under water or leaving to thaw and add to your blender along with the last 2 bananas. Blend until frothy, then pour over your banana pieces and your done! 

Rice Noodle Ramen

Ingredients:

(Serves 1-2)

300g thick rice noodles

2 carrots

1 leek 

4 handfuls of kale

1" fresh ginger

1 tsp turmeric 

In a large pan add 500ml water, bring to the boil and add in diced leek, carrot, ginger and turmeric. Cook for 10-15 mins then add the rice noodles, cook for up to 12 minutes until soft. Half way add the kale. Serve :)

Tasty Chestnut Veggie Quinoa

Ingredients:

(Serves 1)

200g quinoa

200g precooked chestnuts

1 carrot

1 leek

1 lemon

Rinse the quinoa and add to a pan with enough water that it's covered, cover with a lid, bring to the boil and simmer until all the water is absorbed and it's nice and fluffy. Chop the carrot and leek by hand or in a food processor. In a frying pan stir fry the leek and carrot with a splash of water until soft. Dice the chestnuts and tumble into your dish, add the quinoa and veggies, top with lemon juice. 

Winter Raspberry Smoothie

Ingredients:

(Serves 1)

4 squishy persimmons

4 bananas

150g frozen raspberries 

In a blender add all the ingredients including 200ml water and pulse together into a smooth creamy smoothie :) enjoy! 

Fruity Christmas Pudding

Ingredients:

(Makes 4 - 6 puddings)

Peel of 2 clementines soaked overnight

1/3 cup organic sugar

150ml orange juice 

1 cup fresh cranberries

1 tsp cinnamon 

2 cups sultanas soaked overnight 

1 cup dry sultanas 

6 medjool dates soaked if needed 

Alpro soya cream or custard 

First chop the soaked orange peel into tiny pieces. In a small pan on medium heat add the peel, sugar, orange juice, cranberries, and cinnamon. Stir and simmer down to a caramelised fragrant chunky minced meat. Drain the sultanas into a bowl and add the minced meat, using a hand blender blend to combine but keep it chunky, drain any excess juices. Add the dry sultanas and the medjool dates and mash in. Spoon into a plastic mould and press down firmly then leave in the fridge to sit for 2 hours. The longer it's left the tastier. Then either steam to warm or pop out the moulds and leave at room temperature. Then pour over the soya cream or custard and enjoy. 

Creamy Sweetcorn Spirals

Ingredients:

(Serves 1-2) 

4 cups sweetcorn*

1 red bell pepper 

2 courgettes 

10 red grapes 

In a blender or with a hand blender blend the sweetcorn and bell pepper to form a creamy sauce. Peel and spiralize the courgettes, chop the grapes in half and place into a bowl. Stir in the creamy sauce and serve. Delicious :) 

Tip: to take the cold edge off gently heat in a wide based pan until room temperature. 

* make sure you get good quality extra sweet sweetcorn for best taste either tinned or frozen is best, but if you can get it freshly picked that day on the cob then perfect. If frozen run under water until defrosted. 

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! 

Banana Cereal Bowl

Ingredients:

(Serves 1)

6 soft spotty bananas 

1.5 cups rice milk/ water 

2 tbsp maple syrup 

Sprinkle of cinnamon 

Pulse blend 4 bananas with the rice milk/water. Chop up the other 2 bananas into a bowl and pour the banana milk over the top. Swirl in the maple syrup and sprinkle with cinnamon. Yum!