Quick veggie stir fry with steamed brown rice

Cook brown rice in the steamer- takes a long time but you get the best results :)
Get as many organic, fresh vegs as you want (I used sugar snap peas, broccoli, pak choi, carrot, onion and courgette), fry it in a little bit of sesame oil on low heat for literally 5 mins, add some tamari sauce and enjoy with the rice. I added some grilled tofu on top of that :)



Tuna Salad

Ingredients:
2 6 ½ oz cans of light tuna, drained
1/4 cup finely diced celery
3 TBS chopped walnuts
3 TBS chopped fresh parsley
1/4 cup finely minced onion
salt and black pepper to taste
1 medium head lettuce, chopped

Dressing
3 medium cloves garlic, pressed
1 TBS prepared Dijon mustard
1 tsp honey
1/2 tsp salt
1/2 tsp cracked black pepper
4 TBS fresh lemon juice
1/4 cup sunflower seeds
1/2 tsp dried Italian herbs
2 TBS extra virgin olive oil
a little water to thin if necessary

Directions:

Mince onions and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate). Blend well to make sure sunflower seeds are ground.
Mix tuna, celery, walnuts, parsley, onion, salt, and pepper.
Mix desired amount of dressing with tuna mixture.
Serve on bed of chopped lettuce.

Chick Peas and garlic Dip

Ingredients:
1 can of chick peas, rinsed
1 TBS fresh lemon juice
3 cloves garlic, chopped
1/4 cup chicken or vegetable broth
3 TBS extra virgin olive oil
Sea salt and pepper to taste


Directions:

Combine all ingredients in a blender and blend until smooth.
Serve with sliced carrots, cucumbers, celery and/or sliced red bell peppers, or any raw vegetable of your choice.

Veggie Pie

Half of medium size cauliflower
Half of courgette
1 big carrot
2 medium potatoes
1 can of peas
Half of red bell pepper, diced
Half of yellow bell pepper. diced
Grated cheese
Spring onions, chopped
Spices: turmeric, oregano, pepper, salt, paprica
Soya cream
1 TSBP olive oil

Peel and chop potatoes and boil.
In the meantime heat up 1tbsp of olive oil and add cauliflower, carrot and courgette, add turmeric, black pepper and salt if you wish (I didn't as I don't need too much salt in my food), add a little water to it and simmer under the cover until they get a little tender (not too much!).
When potatoes are cooked add a little bit of soya cream and peas, mash it altogether.
Once veggies are cooked, place them at the bottom of the oven proof dish, put mash potato and peas on top, make it nice and even, top it up with fresh bell peppers, cover everything with cheese and on top some dried oregano and paprica and put in a pre-heated to 180C fan oven and bake for about 20 mins. When serving put some spring onions on top.

Falafel Burgers

400g can chickpeas , rinsed and drained

garlic clove , chopped

handful of flat-leaf parsley or curly parsley

1 tsp ground cumin

1 tsp ground coriander

2 tbsp wholemeal flour

2 tbsp olive oil

toasted pitta bread

sliced tomatoe and cucumber , to serve

green salad , to serve

1 small red onion , roughly chopped

Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Turn the grill on, add the burgers, then grill until lightly golden. Serve with toasted pittas, tomato, cucumber and green salad.

Mango and Spinach Salad

Salad:

Mango, half-grilled
Spinach
Handful of almonds
Handful of raisins
4 radishes, thinly sliced
Half of red onion, diced

Dressing:
Blend:
Half of mango
1 Tbsp tamari sauce
1 Tbsp Djon mustard
Juice of 1 lemon

Sugarfree Blueberry Muffins

250g stoned , ready to eat dates
1 large banana
150g blueberries
100g peacans roughly chopped
100g fine polenta
2tsp cinnamon
2tsp baking powder
2 egg whites

Heat oven to 180C/fan 160C gas 4. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add banana and 100ml of the date liquid and whizz until smooth. Mix the nuts, blueberries, polenta, cinnamon and baking powder in a bowl, then add the date puree and stir until combined.
Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the muffin tin (I used the muffin papers too) and bake for about 40 mins until golden and crusty.

Date Truffles

Ingredients:
1/2 cup pitted prunes
1/4 cup pitted dates
3 TBS almond butter
1 TBS maple syrup
1/2 cup finely grated unsweetened coconut

In a food processor, drop the prunes and dates through the feed hole one by one.  Blend until smooth.
Add remaining ingredients except for the coconut.
Roll the mixture into 12 one-inch balls and roll in coconut to coat. Refrigerate for at least 1/2 hour.

Moroccan style chicken with couscous

Ingredients:
2 Free range chicken breasts, chopped
1 onion, chopped
2 cloves of garlic, minced
1 tbsp cumin
1 tbsp ground coriander
1 tbsp cinnamon
2 courgettes, sliced
1 can of tomatoes in juice
Sugarsnap peas 225g
1 can of chickpeas, drained and rinsed
pepper, salt
Fresh coriander, chopped
1 tbsp olive oil

Heat up the oil, add chicken, onion and garlic. Add cummin, ground coriander and cinnamon and stir.
After few minutes add courgettes and tomatoes with juice. After 5 minutes again add sugarsnap peas and chickpeas, season with pepper and sea salt if needed. Cook until the vegs get tender.
To serve top with fresh coriander.

Spinach and Cottage Cheese Fritters

250g baby spinach, washed and drained but with a little moisture clinging 2 eggs, beaten 5 tbsp wholemeal flour 2 tbsp polenta 250 g cottage cheese vegetable oil for frying (if you decide to fry them) 1. Heat a wide pan and add the spinach, toss it around until it wilts and collapses. Leave it to drain for few minutes, then transfer to a bowl and let it cool. 2. When it's cool, mix in the eggs, followed by polenta and flour, then the cottage cheese. Season well and leave for 15 minutes. 3.Turn the grill on or heat up the frying pan and when moderately hot , drop spoonfuls of the mixture on to the pan or grill, cook for 2 minutes then carefully flip them over. You don't want them to colour too much, however if they are not cooked enough before you flip them, they could fall apart.

Baked Pears

4 pears
100g ricotta
cinnamon
clear honey
wheat germ

Cut each pear in half, then place in an oven proof dish. Use teaspoon to scoop out the cores and make a dip in the centre of each pear. Dollop about 1 heaped teaspoon ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
Heat oven to 190C/fan, then roast the pears for 10 mins. Remove the pears from the oven, then scatter the wheat germ over each pear. Return to the oven for another 10 mins or until the pears are soft. Serve drizzled with honey.

Quick Courgette and Ricotta Pasta

Wholewheat pasta 3 courgettes, grated 1 onion, diced 3 garlic cloves, minced Ricotta 150g 1TBSP olive oil Sea salt and pepper Cook the pasta and drain. Heat up olive oil in a wok, add onion and garlic. After 1 min add courgette and cook until it turns bright green (not too long!), add ricotta and stir everything well together, add salt and pepper to taste. Add pasta and mix everything well.

BARLEY AND AVOCADO SALAD

1 cup cooked pearl barley
1 tomato, cut into chunks
1 avocado, cut into chunks
Few basil leaves, cut
1 TBSP of red onion, diced

Dressing:
Lemon juice of half lemon
1.5 TBSP olive oil
Sea salt and pepper

Mixed all salad ingredients and mix dressing ingredients then mix together, tastes wonderful!

SIMPLE FETA SALAD

Mixed Salad leaves Grated raw beetroot Grated carrot Few plum tomatoes Organic feta cheese Dressing: Natural yogurt or natural soya yougurt Lemon juice Dried basil Pepper Sea salt Put salad, carrot, beetroot and tomatoes and feta on the plate. Mix yogurt, lemon juice, basil and salt and pepper for the dressing and enjoy!