Creamy Strawberry Smoothie

Ingredients:

(Serves 1)

6 ripe spotty bananas

1 cup fresh or frozen strawberries

In a blender place the ingredients add about 3 cups of water and pulse blend, making sure a vortex doesn't form (this would oxidise the bananas making them taste funny). Once smooth pour into a cute jar and enjoy! Perfect for on the go :) 

Grape and Carrot Bites

Ingredients:

(serves 1-4)

2 carrots

1 punnet grapes

Cocktail sticks

Using a peeler create long thin strips of carrot, wrap each grape in a strip and slide onto a cocktail stick. Simples :) the perfect snack! 

Kiwi and Raspberry Smoothie

Ingredients:

(Serves 1)

6 super soft kiwis

2 cups fresh or frozen raspberries

Using a spoon, scoop the flesh out of the kiwi skin and place in your blender. Blend with some water and pour into a cute jar. Then place the raspberries into the blender with some water and blend until smooth, place into your jar with the kiwi and stir. Enjoy! :) 

Chips and Ketchup - 100% homemade

Ingredients:

(Serves 1/2)

6 large potatoes

1 can tomatoes

1/2 lemon juice

2 tbsp maple syrup

1/4 tsp chilli flakes

Chips:

Rinse and chop the potatoes into chip sized pieces and add to a pan of water, bring to the boil and simmer for 15-20 minutes until soft. Cover a large baking sheet with tin foil and turn your oven and/or grill to 180 degrees celcius. Once potatoes are soft, drain and spread evenly onto the baking sheet and bake for 5-10 minutes checking frequently until slightly golden. Turn and bake for a further 5 minutes until crispy but not too brown. 

Ketchup:

Drain the liquid of the tomatoes into a bowl and add the flesh to a pan, turn up to low heat. Using a folk or a hand blender mash the tomatoes down to a thick sauce and allow to bubble for 15 minutes. Once thickened add the chilli flakes, lemon juice and maple syrup. Stir and allow to cool. 

Finally serve the chips and ketchup and enjoy! :) 

Interesting links:

http://www.chrisbeatcancer.com/the-truth-about-cancer-research

Drug industries by Freelee: http://youtu.be/7YFS5qlAzgc

The delicate Balance: http://youtu.be/rAKVrSJaBeQ

The hidden truths: http://youtu.be/m7nR68cjXq0

Gary yourofsky speech: http://youtu.be/es6U00LMmC4

Michael Greger: http://nutritionfacts.org/videos/

Michael Greger's speech: http://youtu.be/B-8ovk81nNM

Dr McDougall's speech: http://youtu.be/4XVf36nwraw

Buy the china study: Amazon

Buy the 80/10/10 diet: Amazon

Special Lasagne a la Vegan!

Ingredients:

(Serves 2)

2 cans organic chopped tomatoes

1 carrot

1 parsnip

1 turnip

6 mini yellow and orange bell peppers (2 bell peppers)

1.5 cups petit pois peas

1 can organic chickpeas

1 tsp tahini (optional) 

1/2 head cauliflower

1/5 tsp nutmeg

2 tsp fresh chopped chives

250g (dry) Gluten free lasagna sheets 

2 fresh tomatoes 

Tomato Ragu Sauce:

In a medium pan add the 2 cans of tomatoes and bring to the boil, peel and dice the carrot, parsnip and turnip and add. Cook until soft, about 15 minutes. Then dice the bell peppers and add to the tomato sauce along with the peas, cook for a further 3 minutes. Using a hand blender combine the tomato mixture to thicken, leaving a few chunks.

White Sauce:

Meanwhile in a food processor* add the tahini, chickpeas and the juice. Blend to form a thick sauce. Finely dice the cauliflower and add, blend together. Pour into a pan add the nutmeg and chives and simmer, stirring occasionally. 

Turn on your oven to 200 degrees celcius. Into a large deep dish place your first layer of tomato sauce, then a layer of lasagna sheets maybe 3 (it's fine to overlap just make sure the sauce completely submerges them both sides). Then a layer of white sauce, layer of lasagna sheets etc until your dish is full. For the final layer cover the sheets with sauce and place on the sliced fresh tomatoes. Bake in the oven for 30 minutes. Once cooked serve (using a spatula) along with basmati rice and a salad :) Delicious! 

*you could just use a hand blender for this (cheap from Sainsbury's) 

(Photo before baking)

The Perfect Jacket Potato

Ingredients:

(Serves 1-2)

4 large potatoes *

1/2 large avocado

1 large sweet red pepper

Oven temperature: 200 degrees celcius 

Time: 1hr30 

Firstly set your oven to 200 degrees celcius. Rinse and dry your potatoes, prick the skin about 3 times with a folk and place on the middle shelf of your oven. Set the timer for 1hr 30 mins. 

Once cooked take out the oven and place in a bowl. Cut an 'X' through the top of the potato and squeeze to form an opening. Scoop out a chunk of avocado and place on top. Slice up your pepper and serve. Superb! 

* I buy my potatoes in bulk from my local farmer at £6 for a 25kg bag :)

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 

Pancakes!

Ingredients:

(Makes 12 scotch pancakes)

Dry ingredients:

150g gluten free bread flour - (Doves farm found in Sainsbury's) 

150g rice flour 

1 tsp baking powder

1 tsp flax seed (optional)

Wet ingredients:

150 ml rice milk

150 ml water

1 tbsp lemon juice

1 tsp vanilla extract 

2 tbsp maple syrup

Coconut oil for frying

Maple syrup for topping

Extra Utensils: pastry cutter - about 9"

In a large bowl add all the dry ingredients. To a second bowl mix all the wet ingredients together. Stir the wet ingredients into the dry ingredients slowly until a thick batter forms (add more water if necessary). 

For Scotch Pancakes (top photo):

Place 1/4 tsp coconut oil into a frying pan, turn up to medium heat, the oil should melt, smooth over the pan using a metal spatula. Place the pastry cutter into the pan upside down so that the round edge is facing down. Pour in a tbsp of batter (it should sizzle) then allow to cook until the top side appears to solidify. Gently wiggle the cutter off, flip with your spatula and fry the other side for about a minute until golden, then serve! *

For thin Pancakes (bottom photo):

Add an extra 100ml water to the batter. Coat pan in 1/4 tsp coconut oil, on medium heat, place in 2-3 tbsp of batter, move the pan to spread the batter. Allow to cook for a few minutes then scoop off with a spatula and flip. Cook on the other side until golden and serve! 

Eat immediately with maple syrup for warm crispy pancakes. 

*Tip: if you have many cutters then you could cook many pancakes at one time. 

CHECK OUT MY VIDEO DEMO: http://youtu.be/z0_jinjV5DI

Kiwis

Ingredients:

(Serves 1)

8 medium kiwis*

Rinse, slice in half and scoop out with a teaspoon. You can even eat the skins if you fancy. Delicious monomeal. 

* make sure they are really soft and when they're cut they look slightly transparent. 

Beetroot Rice

Ingredients:

(Serves 2)

2 cups (dry) basmati or Thai rice 

1 medium fresh beetroot

1 stalk celery

1/2 cucumber

Cook the rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 10-15 mins. Grate the beetroot and dice the celery and cucumber. Serve :) 

Potato Tomato Salad

Ingredients:

(Serves 1)

5 medium potatoes

1 can tomatoes or 5 fresh tomatoes

1 tsp mixed herbs eg oregano/ basil

1 handful mixed lettuce

Peel and chop potatoes into quarters and place in a pan, bring to the boil and cook until soft (about 20 minutes). In a bowl add the tomatoes and herbs and blend together with a hand blender or in a blender. Heat if desired. Drain your potatoes and add to a large bowl, allow to cool for a creamier taste and pour the tomato sauce over the top. Place on your mixed lettuce and enjoy!

Hint: to save time just chop up the potatoes in their skins, cook, allow to cool and peel the skins off. 

Carrot Paprika Risotto

Ingredients:

(Serves 2)

2.5 cups (dry) thai rice or sushi rice 

1 carrot

1 celery stalk

1/2 tsp paprika

1 stalk fresh parsley

1 head lettuce

To cook sushi rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 15 mins. 

Or

To make sticky Thai rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add boiling water, bring to boil, simmer for 10 mins. Once all the water is absorbed add more boiling water and stir the rice until it becomes starchy and gooey. 

On simmer whilst the rice is still cooking add the carrots peeled and finely sliced along with the celery and paprika. Continue to stir together and cover with a lid. Cook until the veg are soft. Wash the lettuce in a salad spinner. Place the risotto into a large bowl, add the lettuce and top with parsley :)

Cereal Upgrade - Crispy Rice

Ingredients:

(Serves 1)

1 heaping cup Nature's Path Gluten Free Crispy Rice (found in Sainsbury's) 

300 ml Rice Dream Rice Milk (also found in Sainsbury's and Asda) 

This is a really tasty high carb breakfast cereal upgrade. It's even great as a snack between meals :) 

Baked Butternut Squash

Ingredients:

(Serves 2)

1 large butternut squash

1/2 head broccoli 

2.5 (dry) cups Thai jasmine rice 

Slice the butternut squash in half, scoop out the seeds and lay skin side down on a baking sheet. In a shallow dish add some water and place at the bottom of your oven. This will keep the squash moist. Bake on 200 degrees celcius for 45 minutes checking occasionally. Near the end turn the heat down slightly. Once the squash is cooked take out the oven and mash the flesh with a fork. 

To prepare the rice: rinse in a pan, add 6 cups of water, bring to the boil and simmer until all the water is absorbed and the rice is sticky. 

Steam the broccoli in a pan with a few inches of water and a lid, until bright green. 

Then serve - create either a bed of rice and lay the squash on top or in a bowl slice up the squash and combine with the rice and broccoli. Delicious!