Simple Sweet Potato Risotto

Simple Sweet Potato Risotto 

(Serves 1-2)

Ingredients:

1 cup rice 

2 cup water

2 finely diced carrots

1/2 diced sweet potato 

Add the rice to the pan, rinse and add the water along with the carrot and sweet potato. Bring to the boil and simmer until all soft and the water is absorbed. Serve topped with some fresh coriander :)

Carrot Linguini and Pasta Salad

Carrot Linguini and Pasta Salad

(Serves 1)

Ingredients: 

100g fusilli pasta

2 carrots

1/2 diced courgette

2 tbsp sweet corn

1 tbsp tomato purée 

Bring a pan of water to the boil and add the fusilli pasta. Meanwhile, using a peeler peel the carrot and then make long thin linguini shreds and add to your bowl or container. Add the sweet corn and diced courgette along with the cooked pasta and then mix in the tomato purée. Add fresh coriander and you're  done :)

Lentil Burgers

Lentil Burgers

(Makes 25 mini burgers)

Ingredients:

3 carrots

1 large courgette

200g red split lentils

1 onion

1 can chickpeas 

1 tsp thyme

Fresh coriander 

1/2 tsp Chili flakes

100g flour (gf or wheat)

Preheat oven to 180 degrees celcius. Rinse the lentils, add water and bring to the boil and simmer until fluffy. Grate the carrot and courgette into a large bowl, finely dice the onion, add the drained chickpeas and cooked lentils. Then blend together with a hand blender until combined but chunky. Add the herbs, spices and flour and mix together with a spoon. Line a baking tray with tin foil and place a tsp of oil on top, and wipe over. Form golf ball size balls of mixture and place evenly spaced onto the tray. Bake in the oven for 30 minutes, flip with a spatula and bake for a further 15 minutes. The burgers should have flattened and spread out. Then serve in bread with salsa, tomatoes and lettuce. Perfection. 

Crispy Base Beet Pizzas

Crispy Base Beet Pizzas

(Makes 1 pizza)

Ingredients:

Wheat Base -

75g wholemeal flour 

25g plain flour 

25ml water

GF Base -

75g doves farm bread flour

25g gram flour

25ml water

Toppings:

1 tbsp tomato purée

1/2 tsp mixed herbs

1/2 large fresh tomato 

1/2 cooked beetroot 

1/3 courgette

1/3 green pepper 

In a bowl measure out the flour and gradually mix in the water using a spatula. Form a dough then dust with some extra flour. Onto a baking sheet sprinkle some flour and place on the dough, using a rolling pin or the outer edge of a mug roll out until really thin and round. In a small bowl mix the tomato purée with a tbsp of water and the herbs.  Then spread out onto the base with the back of a spoon. Slice up the toppings and place on top. Bake in the oven for 20 minutes on 180 degrees Celsius. Serve! Tip: Use scissors to cut the pizza into slices. 

Simple Avocado Sandwich

Simple Avocado Sandwich

(Serves 1)

Ingredients:

1 or 2 bread rolls

1/2 ripe avocado 

2 tomatoes

2 lettuce leaves 

1/2 cup grapes

With some scissors hold the leaves together and chop into a bowl, rinse, drain and place in a bowl. Slice the grapes into halves. Then using a knife half the bread roll, slice the avocado down the middle around the stone and twist open spread onto the bread, or place in slices. Slice the tomato into rounds and place on one side of the roll. Place the other half on top and place on your bed of lettuce. Enjoy! 

One Wok Veggie Rice Stir Fry

One Wok Veggie Rice Stir Fry

(Serves 1-2)

Ingredients:

1 cup rice

1 courgette

2 carrots

3 cups spinach 

1 tsp bouillon 

Rinse the rice and add to the wok, pour boiling water over until well covered. Using a mandolin slice the courgette into the wok along with the grated carrot. Once the rice is cooked add the spinach and cover with a lid. Once all is cooked mix in the bouillon and serve. Delicious! 

Marble Sultana Sponge Cake

Marble Sultana Sponge Cake

(Makes 1 large cake)

Ingredients:

300g gram flour

1 tsp baking powder

500ml water

100g sultanas

6 pitted dates, halved

3 tbsp syrup (sweet freedom)

In a bowl add the flour and baking soda, mix in the water, sultanas and 2 tbsp of syrup. Line a tin with baking paper (crumple up to make it maluable) and pour in the mixture. Then with the remaining syrup gently swirl into the mixture and top with the date halves. Bake in the oven on 180 degrees Celsius for 1 hour. Serve warm with soy cream or banana ice cream or hot red bush tea. Delicious! 

Fresh Celery Smoothie

Fresh Celery Smoothie

(Serves 1)

Ingredients:

2 spotty bananas

2 stalks celery

1 apple 

Break the banana into pieces and freeze overnight. Dice the celery and apple into pieces and add to a blender along with the banana and half a cup of water. Blend until smooth and enjoy! 

Wholemeal Flat Breads

Wholemeal Flat Breads

(Serves 1)

Ingredients:

100g wholemeal flour 

50ml water

2 tsp pb2

2 tsp syrup 

Mix the flour and water into a sticky dough, heat the ceramic frying pan to medium heat and spread a tbsp of the mixture onto the pan using the back of a spoon. Cook for about 3 minutes, flip and cook the other side. Repeat for the rest of the mixture. Mix the pb2 with a tsp  of water and syrup, spread on the flat bread and enjoy! 

Peanut Butter Nice Cream

Peanut Butter Nice Cream

Ingredients:

3 spotty bananas

1 tbsp pb2 

1/4 tsp cinnamon 

Break the peeled banana into pieces and freeze overnight, place in the blender with a drop of water about 1/4 cup and blend until smooth. Then add the pb2 and blend again, pour into a cute glass and top with cinnamon! Delicious! 

Cinnamon Apple Oats

Cinnamon Apple Oats

(Serves 1)

Ingredients:

100g oats

1 Apple

1/4 tsp cinnamon 

1 tsp peanut butter

Add the oats to a bowl and pour boiling water over until covered, top with diced apple, cinnamon and a little peanut butter. Allow the oats to soak up the water, mix together and enjoy! 

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! 

Cinnamon Banana Pancakes!

Cinnamon Banana Pancakes!

(Serves 1)

Ingredients:

150g self raising flour (or gf flour)

150ml oat milk

100ml water

1 spotty banana 

1 tbsp agave nectar

1/2 tsp cinnamon

In a jug or bowl mix the flour, oat milk and water. Then in a ceramic frying pan on medium heat pour into the pan and allow to cook. Flip and fry until golden, continue until all the mixture is used up. Then display on a cute plate, top with chopped banana, agave and cinnamon. Delicious! 

Pitta Pizzas

Pitta Pizzas

(Serves 1)

Ingredients:

3 wholemeal pitta breads

3 tsp tomato purée 

2 handfuls spinach

1/3 cup sweetcorn

1 stick celery 

Preheat the oven to 180 degrees celsius. Spread the tomato purée onto the pittas, dice the celery and on each pitta place desired toppings. Place in the oven for 30 minutes until crispy and golden. Serve immediately. Delicious. 

Potato Wedges | Oil Free

Potato Wedges | Oil Free

(Serves 1-2)

Ingredients: 

500g white potatoes

200g sweet potatoes

1/2 tsp mixed herbs

1/2 tsp chilli powder

2 tbsp sweet chilli sauce 

Rinse the potatoes and chop the potatoes in half and then into wedge strips. Place on a large baking pizza tray (with holes in it) or covered in baking paper and place the wedges skin side down. Sprinkle with the herbs and chilli powder and bake for 50 minutes on 200 degrees celsius. Then enjoy dipped in sweet chilli sauce.