1 Avocado, 2 cups Baby spinach or arugula, packed, 1 Beet, medium raw, 1 Carrot, medium-to-large, 1 cup Edamame, frozen organic, 1 tbsp Mint or cilantro, fresh, 1/2 tsp Dijon mustard, 2 tbsp Honey or maple syrup or agave nectar, 2 tbsp Lime juice, 1/2 cup Quinoa, 1 Black pepper, Freshly ground, 1/4 tsp Salt, 3 tbsp Apple cider vinegar, 2 tbsp Olive oil, 1/3 cup Almonds or pepitas.
1 Avocado, 1 Broccoli head, small, 1/4 Red cabbage head, small, 1 Red onion, small, 1/2 Lemon, juice only, 1 Black pepper, Freshly ground, 1/2 tsp Sea salt, 1 tsp Olive oil, extra virgin, 2 tbsp Yogurt low fat.
1 Avocado, pitted and diced, 1/2 cup Broccoli florets, 1 Cucumber, 1/2 inch Ginger knob, 2 Green onion, springs, 1 tsp Matcha powder, 1 bunch Mint, fresh leaves, 1 bunch Parsley, fresh, 1 cup Spinach, fresh leaves, 1 tbsp Lemon juice, freshly squeezed, 2 cups Quinoa, cooked, 1 Black pepper, Freshly ground, 1 Pinch Sea salt, 2 tsp Olive oil, extra virgin, 1/4 cup Coconut flakes, 1 tbsp Hemp seeds, 1 tbsp Seeds and nuts, lightly toasted mixed
2 14-ounce cans Chickpeas, 1 Cucumbers, 1 clove Garlic, 1 Mint, 1/4 cup Onion, 2 14-ounce cans Tomatoes, fire roasted, 1 Lemon juice, 1 Yogurt or hummus, 1 Couscous, 1 dash Cinnamon and cayenne, 1 tsp Sea salt, 1 tsp Turmeric and garam masala, 1 tbsp Olive oil, 1 Olive oil, 1 tbsp Chili powder and cumin, 1 Pita, toasted wedges
1 tsp Hemp hearts, 4 Artichoke hearts, 1 Basil and mint, Fresh leaves, 1/2 cup Broccoli, 1/2 cup Garbanzo beans, cooked, 2 Garlic cloves, 1 cup Kale, fresh, 1 cup Kale, fresh leaves, 1 Onion, small. 10 Kalamata olives, pitted and halved, 1 Kale pesto,1 tbsp Lemon juice. 2 Black pepper, Freshly ground, 1/4 tsp Sea salt, 1 pinch Sea salt, 1 Topping, 1 1/2 cups Whole wheat flour. 2 tbsp Olive oil, extra virgin, 2 tsp Nigella seeds, 1/4 cup Pine nuts, 1/2 cup Sunflower seeds, 1/2 cup Purified water.
Cook your quinoa to the packed instructions and set aside to cool. Make a dressing 1 tbsp Cider vinegar, 1 Tbsp Olive oil and 1/2 tsp honey. Rip up some Kale leaves into small bite sized pieces and mix in a teaspoon of the salad dressing. Leave it to rest for a few minutes. To this you can add some peppers, cucumber, light feta cheese, a few pine kernals and some fresh or dried apricot. The sweet and tangy flavours in this salad means you wont be lost for flavour.
Heat an oven to 180 degrees. Prick the sweet potatoe all over and place in the oven for about 40 minutes. To make the stuffing add a tin of black bins and corn to a pot and heat slowly. Add half a tin of chopped tomatoes to give it a little moisture along with the chipolte or other chili. Cook on a medium heat for about 20 minutes. Slice the sweet potatoe and add the mix on top. Enjoy
250g Fish, 3 handfulls spinach, 1-2 sweet potatoes, 1 egg, 1 cup breadcrumbs. Peel, dice and boil the sweet potatoe until soft, allow to cool. Wilt the spinach. Add the fish to a food processor and blitz to desired texture. Add the spinach and blitz again. Mash the potatoe and add the fish/spinach mix. Add an egg and as many breadcrumbs so you can handle the mixture. Shape into burgers and roll in more breadcrumbs. Fry for 2 mins each side and place in an oven at 180 for 10 mins
900g Carrot, 1 Orange, 1 onion,1 celery stick, 1ltr veg stock, 1 sweet potatoe, 2 tbs coconut oil. Peel and chop the veg and zest the orange. Add coconut oil and onion to the pot and cook for 3 mins. Add the rest of the veg and cook for another 2 mins. Add the stock and orange zest. When all of the veg is soft, remove from the heat and blend with a hand blender. Serve with come fresh coriander and greek yogurt.