Instructors Recipes

Juices

Ultimate Green Super Juice

Ingredients
‍Cucumber ¼
Courgettes ¼
Apple 1
Pear 1
Spinach 2 handful
Celery 1 stalk
Broccoli stem 2.5cm slice

Pop all ingredients through your juicer. Pour and enjoy.

Green Goddess

Ingredients
‍Apple 1
Spinach 1 handful
Pear 1
Lime ½
Celery 1 stalk
Cucumber ½

Pop all ingredients through your juicer. Pour and enjoy.

Ginger Ninja

Ingredients
‍Apples 2
Carrots 2
Celery 1 stalk
Lemon 2.5cm
Ginger Root 1cm

Pop all ingredients through your juicer. Pour and enjoy.

Beta Carrot

Ingredients
‍Apples 1
Raw Beetroot ½
Carrots 3
Lemon ¼

Pop all ingredients through your juicer. Pour and enjoy.

Apple, Beet, Carrot & Celery

Ingredients
‍Beetroot ½ bulb
Carrots 3
Apples 2
Celery ½ stalk

Pop all ingredients through your juicer. Pour and enjoy.

Summer Slimmer

Ingredients
Celery 1 stalk
Ginger 3cm
Lime ½
Apples 2
Cucumber ½

Pop all ingredients through your juicer. Pour and enjoy.

Mineral Magic

Ingredients
Celery stalk ½
Broccoli stalk 1
Spinach 1 handful
Ginger 3cm
Lime ½
Apples 2
Cucumber ½

Pop all ingredients through your juicer. Pour and enjoy.

Smoothies / Blends

Turbo Charge Smoothie

Ingredients
‍Apples 1
Pineapple ¹⁄₁₂
Cucumber ½
Lime ½
Avocado ¼
Celery 1 stalk
Spinach 1 handful

Scoop the avocado flesh into a blender. Juice all the remaining ingredients and add the juice to the blender. Blend for 30 seconds, or until smooth. Pour into a glass and enjoy.

Green Super Smoothie

Ingredients
‍Avocado ¼
Celery stalk 1
Broccoli stalk 1
Spinach 1 handful
Lime ½
Apples 2
Cucumber ½
Spirulina ¼ Tsp
Wheatgrass powder ¼ Tsp

Pop the avocado flesh into a blender, followed by the spirulina and wheatgrass. Juice all the remaining ingredients and add the juice to the blender. Blend for 30 seconds, or until smooth. Pour into a glass and enjoy.

Magnificent Seven

Ingredients
‍Celery 1 stalk
Avocado ¼
Beetroot ½
Lime ½
Apples 2
Cucumber ½
Spinach 1 handful

Scoop the avocado flesh into a blender. Juice all the remaining ingredients and add the juice to the blender. Blend for 30 seconds, or until smooth. Pour into a glass and enjoy.

Pure Muscle Builder

Ingredients
‍Apples 1
Spinach 1 handful
Pineapple ⅙
Avocado 1⁄4
Spirulina 1⁄4 tsp
Protein powder 1 tbsp

Pop the avocado flesh into a blender and add the protein powder. Juice all the remaining ingredients and add the juice to the blender. Blend for 30 seconds, or until smooth. Pour into a glass and enjoy.

Slimming Smoothie

Ingredients
‍Apples 2
Celery 1 stalk
Cucumber ½
Lime ½
Ginger root 1-inch
Avocado ¼

Scoop the avocado flesh into a blender. Juice all the remaining ingredients and add the juice to the blender. Blend for 30 seconds, or until smooth. Pour into a glass and enjoy.

Marathon Smoothie

Ingredients
‍Avocado ¼
Celery 1 stalk
Pineapple 2cm slice
Banana ½
Beetroot bulb ½
Lime ½
Apple 1
Cucumber ½
Plant-based protein 1 tbsp

Pop the avocado flesh into a blender, followed by the protein powder and banana. Juice all the remaining ingredients and add the juice to the blender. Blend for 30 seconds, or until smooth. Pour into a glass and enjoy.

Super Sporty Fuel Smoothie

Ingredients
‍Apples 2
Cucumber ½
Avocado ¼
Banana ½

Pop the avocado flesh and banana into a blender. Juice all the remaining ingredients and add the juice to the blender. Blend for 30 seconds, or until smooth. Pour into a glass and enjoy.‍

Bowl Food (Juicy Escape)

If you want to see the full Bowl Food Menu, click here

Green Super Salad

A beautiful vibrant green salad with a roasted garlic and lemon dressing, served with a side of delicious mint 'n' rocket hummus.

Ingredients - Serves One
The Hummus
Butter beans 100g
Mint leaves 15g
Rocket 20g
Olive Oil 25ml
Himalayan Salt small pinch
Pepper pinch
The Dressing
Garlic ½ clove (4g)
Olive Oil 10ml
Lemon Juice 10ml
Dash of Maple Syrup
Other Ingredients
Dates 2
Cucumber 40g
Green French Beans 20g
Mixed Salad Leaves 50g
Avocado ½ medium

How To Make
The Hummus
Drain the butter beans, place in the blender with all other ingredients and blend until smooth.
The Dressing
Preheat the oven to 180 degrees. Place the garlic in the oven and cook for 8-10 minutes until soft. Remove the skin and place in the blender. Add the olive oil, lemon juice and maple syrup to the blender with the garlic and blend until smooth.
How to Prepare the Salad
Remove the stones from the dates and chop.Slice the cucumber and green beans (remove the ends first). Place in a large mixing bowl, with the mixed leaves. Cut the avocado into chunks. Pour 3/4 of the dressing into the mixing bowl and combine so all the leaves are coated, then place on the plate, leaving a space for the hummus. Add the hummus to the side of the bowl. Place the avocado and dates in the middle of the salad and drizzle with the remaining dressing.

Avocado, Black Bean, Mango & Mint Salad

A wholesome and nourishing salad, packed with creamy avocado, juicy mango and earthy black beans. Topped with zesty lime and crunchy toasted pumpkin seeds.
‍
Ingredients - Serves One
Black Beans
Black Beans 30g
Himalayan Salt small pinch
Pepper pinch
Olive Oil 5ml
Cumin ½ teaspoon
The Dressing
Lime ½
The Seeds
Pumpkin Seeds 10g
Other Ingredients
Avocado ½
Mango 1⁄4
Mint leaves 5g
Baby Leaf Spinach 30g
Rocket 30g

How To Make
The Beans
Rinse the beans, place in a pan, add salt, pepper, olive oil and cumin, cover with cold water.Bring to the boil, then reduce heat and simmer for 1.5 - 1.45 hours, until soft.Check regularly and add more water if needed. Once cooked drain the beans and leave to cool in a mixing bowl.
The Seeds
Place the pumpkin seeds in a frying pan and toast for a few minutes.
How to Prepare the Salad
Remove the skin and stone from the avocado and mango and chop into chunks roughly 1 cm x 1 cm. Chop the mint and spinach leaves and place in a mixing bowl.How to CreateSqueeze half the lime over the spinach and mint leaves and combine so all leaves are coated. Squeeze a little more lime over the beans and combine, so all are coated. Heap the spinach and mint in the middle of the Serving bowl, spoon over the black beans and then add the mango, followed by the avocado and squeeze over the rest of the lime. Finish with a sprinkle of toasted pumpkin seeds.

Roasted Vegetable & Zesty Lemon Quinoa Salad

Vibrant roasted peppers, red onion and courgette on a bed of zesty lemon quinoa and lambs lettuce, drizzled with a tahini dressing.
‍
Ingredients - Serves One
Roasted Vegetables
Sweet Potato 50g
Red Onion 50g
Green Pepper 40g
Yellow Pepper 40g
Red Pepper 40g
Courgette 50g
Dried Rosemary 1g
Himalayan Salt small pinch
Olive Oil 15ml
Quinoa
Quinoa 60g
Salt small pinch (0.2g)
Olive Oil small drizzle
Lemon Juice 40ml
Water 70ml
Lettuce
Lambs lettuce 40g
The Dressing
Tahini 5g (1 teaspoon)
Olive Oil 10ml
Maple Syrup 10ml
Water 10ml
Apricots
Dried Apricots 20g (chopped)

How To Make
The Dressing
Place the tahini, olive oil, maple syrup and water in a blender and blend until smooth.
The Roast Veggies
Preheat the oven to 180 degrees. Peel the sweet potato and onion and chop roughly into small, uneven chunks. Remove the seeds from the peppers and ends from the courgette and chop into chunks. Place the vegetables on a baking tray, sprinkle with the rosemary and salt, drizzle with the olive oil, combine and then place in the oven for 20 minutes, stirring half way through.
The Quinoa
Rinse the Quinoa, place in a pan with the salt, olive oil, lemon juice and water and bring to the boil. Cover with the lid, reduce the heat and simmer for 15 minutes.Remove from the heat, keep the lid on for 10 minutes, then remove the lid and fluff with a fork.
How to Serve
Remove the hard ends from the Lambs lettuce (if applicable) and place the leaves in a large bowl. Pour 3/4 of the dressing over the lettuce and combine so all the leaves are coated.Add the quinoa, mix gently and then place one portion in each bowl. In the centre of each bowl, add a portion of the vegetables, sprinkle the apricots around the edge and drizzle with the remaining dressing.

Tabbouleh Quinoa Salad
with ripe Avocado

Fresh mint, rocket and parsley combined with quinoa, cherry tomato and diced cucumber. Drizzled with lemon and served
with sliced avocado.
‍
Ingredients - Serves One
Quinoa
Quinoa 60 g
Small pinch or 0.2g Salt
Olive Oil small drizzle
Lemon Juice 40 ml
Water 70 ml

Other Ingredients
Cucumber 25 g
Cherry Tomatoes 8
Mint 10 grams
Rocket 10 grams
Parsley 10 grams
Lemon ¼ (juiced)
Olive Oil small drizzle
Salt small pinch
Pepper small pinch
‍
How To Make
The Quinoa
Combine all the ingredients in a blender or shake in a jar.

How to Prepare
Dice the cucumbers and chop the cherry tomatoes into four. Place in a sieve to allow the water to drain
away for 20 - 30 minutes. Finely chop the mint, rocket and parsley. Combine the quinoa with the tomato, cucumber, mint, rocket, parsley, lemon juice, salt and pepper.

Remove the skin and stone from the avocado, slice and put on a plate. Add the Tabbouleh and drizzle
with a dash of olive oil.

Nourish Buddha Bowl

A beautiful combination of mixed salad leaves, roasted chilli chickpeas, fresh tomatoes infused with garlic, butterbean hummus, baby new potatoes all drizzled with a creamy avocado dressing.

Ingredients - Serves One
The Hummus
Butter beans 100g
Mint leaves 15g
Rocket 20g
Olive Oil 25ml
Water 25ml
Himalayan Salt small pinch
Pepper pinch
Salad
Mixed Leaves 30g
Cucumber 20g
Black Olives (pitted) 30g
Garlic Infused Tomatoes
Tomato 100g
Clove Garlic ¼ (2g)
Olive Oil 10ml
Roasted Chilli Chickpeas
Chickpeas 100g
Red chilli 2.5g
Cumin 1g (¼ teaspoon)
Salt small pinch (0.2g)
Olive Oil dash
Roasted New Potatoes
New Potato 100g
Olive Oil dash
Salt small pinch
Thyme ½ teaspoon
The Dressing
Avocado 10g
Olive Oil 10ml
Lime Juice 5ml
Water 5ml
The Seeds
Pumpkin Seeds 10g

How To Make
The Hummus
Drain the butter beans, place in the blender with all other ingredients and blend until smooth.
The Seeds
Place in a frying pan and toast, turning constantly for a few minutes.
Garlic Infused Tomato
Chop the tomato into small chunks and sieve to remove the juices. Crush the garlic. Combine the tomato, garlic and olive oil.
Roasted Chilli Chickpeas
Preheat the oven to 180 degrees. Drain and rinse the chickpeas and place in a mixing bowl. Remove the end from the chilli and thinly slice and add to the mixing bowl. Add the cumin, salt and olive oil and combine. Transfer to the baking tray and cook for 15 minutes.
New Potatoes
Preheat the oven to 180 degrees. Cut the potatoes into small chunks around 2 cm in size and place in a baking tray. Drizzle with the olive oil and sprinkle over the salt and thyme. Cook for 20 - 25 minutes.
Salad
Place the salad leaves in a bowl, add the lime and combine, so all leaves are coated.
Dressing
Combine all the ingredient in a blender or shake in a jar.
How to Create
Place the salad leaves in half of the serving bowl. Place the Hummus; Tomato & Garlic; Chickpeas and Potato in the other half of the bowl. Add the olives to the centre of the bowl and the cucumber on top of the leaves. Drizzle the dressing over the salad. Sprinkle the toasted seeds over the dressing.

Balanced Buddha Bowl

A scrumptious combination of mixed salad leaves, vibrant salsa, lemon infused courgette ribbons, garlic black olive tapenade and topped with dried figs and a mustard and avocado dressing.
‍
Ingredients - Serves One
Tapenade
Pitted Black Olives 25g
Olive Oil 5ml
Clove of Garlic (remove skin and hard end) ⅛
Lemon Juice dash
Salad
Rocket Leaves 30g
The Seeds
Sunflower Seeds 10g
The Figs
Figs 2 (chopped)
Salsa
Cooked Black Beans 30g
Mango 1⁄4
Tomato 40g
Red Peppers 20g
Coriander 5g
Himalayan Salt small pinch
Pepper pinch
Salsa Dressing
Lime Juice 5ml
Sesame Oil 5ml
Olive Oil 5ml
Courgette Ribbons
Courgette 100g
Courgette Dressing
Apple Cider Vinegar 5ml
Sesame Oil 5ml
Lemon Juice 5ml
The Dressing
Avocado 10g
Olive Oil 10ml
Dijon Mustard ½ teaspoon
Water 20ml

How To Make
The Tapenade
Place all the ingredients in a blender and pulse for 10 - 20 pulses. The SeedsPlace in a frying pan and toast, turning constantly for a few minutes.
Courgette Ribbons
Thinly slice the courgette, combine the dressing, drizzle over and put in the fridge for 1-2 hours.
The Salsa
Dice the mango, tomato (drain away the juice) and peppers into small cubes. Remove the stalks from the coriander and roughly cut - Combine all ingredients and dressing.
Salad
Place the Rocket leaves in a bowl, add the olive oil and combine, so all leaves are coated.
Dressing
Combine all the ingredient in a blender or shake in a jar.
How to Create
Place the rocket in half of the bowl. Place the Courgettes, Salsa in the other half of the bowl. Add the Tapenade to the centre of the bowl. Drizzle the dressing over the rocket. Add the figs. Sprinkle the toasted seeds over the courgette.

Soba Noodles, Pesto & Sun-Dried Tomato Salad

Soba noodles, pesto, sun-dried tomatoes, broccolini and toasted seeds.

Ingredients - Serves One
Pesto
Garlic 1 small clove
Sunflower Seeds 15g
Baby Leaf Spinach 15g
Olive oil (combined with the oil from the sun-dried tomatoes) 25ml
Water 10ml
Himalayan Salt small pinch
Pepper pinch
Other Ingredients
Sun-dried tomatoes 20g
Broccolini 25g
Himalayan Salt small pinch
Olive oil drizzle
Soba noodles 80g

How To Make
The Pesto
Preheat the oven to 180 degrees. Place the garlic (unpeeled) in the oven for 8 minutes. Remove from the oven, allow to cool slightly, and then peel and place in the blender. Place ¾ of the sunflower seeds, spinach, sun-dried tomato/olive oil, water, salt, and pepper into the blender with the garlic and blend for 30 to 60 seconds until smooth.
The Broccolini
Chop the sun-dried tomatoes into small pieces, no larger than 1 cm x 1 cm.Place ice and water in a large bowl to create an 'ice bath'. Remove the ends of the broccolini and cut the stem diagonally into 2 cm pieces. Cut the head into small sections, keeping the structure intact.Bring a pot of water to the boil, add the broccolini and cook for 3 minutes. Remove from heat, drain, and place in the ice water for 5 to 10 minutes. Then drain again. Place the remaining sunflower seeds in a frying pan and toast for a few minutes, stirring constantly, until golden brown.
Finally
Add salt and a drizzle of olive oil to a pot of water and bring to the boil. Reduce the heat slightly, add the noodles, and cook for 5 - 10 minutes depending on the instructions. Remove from the heat, drain, and place in a large bowl. Add the pesto, broccolini and sun-dried tomato to the noodles and combine. Place 1 portion in the centre of each bowl, putting the noodles in first and then the tomato and broccolini on top - Finish with the toasted seeds.

All Things Sweet

Raw Chocolate Bar

Ingredients
Almond butter 1 cup
Coconut oil 1 cup
Honey or maple syrup ½ cup
Raw cacao ½ cup
Maca 1 tbsp
Toppings ~ goji berries, chopped nuts etc

How To Make
Melt the coconut oil, add the almond butter honey, cacao and maca. Place in a baking paper lined tray. Pour in the melted mix and sprinkle all the other ingredients on top and place in the fridge until set. Sprinkle your favourite toppings: fresh or frozen blueberries, raw hazelnuts shredded coconut, goji berries, raw pumpkin seeds or some even chopped mint leaves, get creative!

Banana Flapjacks

Ingredients
Bananas ‍3 ripe (mashed)
Porridge oats 2 cups
Apple sauce ⅓ cup (preferably not the smooth stuff, get the jar with chunks of apple still visible)
Almond milk 1⁄4 cup
Vanilla extract 1 tsp
Cinnamon 1 tsp
Raisins and/or cranberries ½ cup

How To Make
‍Preheat oven to 180 degrees C.Mix together all ingredients in a medium bowl. Line a baking tin with greaseproof paper (or foil) and spread mixture evenly. Bake for 15-20 minutes

Raw Apple Pie

This pie is really easy to make. The hard work is in the prep, but it’s worth it. First time is the hardest, then it gets easier!

‍Ingredients
Crust
Almonds 1 1⁄4 cups(will become 2 cups once soaked for 8-48 hours)
Pitted dates 1 cup
Orange zest 1 tsp
Filling
Apples 4 chopped
Apples 4 shredded
Dates 1 cup (soaked)
Walnuts 1 cup chopped (roughly chopped and soaked for 12-48 hours)
Raisins or sultanas 1 cup
Nutmeg
Cinnamon
Lemon zest
Almond Cream (optional)
Almonds 1 cup (soaked and skin peeled)
Vanilla extract 1⁄2 tsp
Dates 2 cups (soaked in water or fresh apple juice – reserve the liquid)

How To Make
Crust
Brush glass or ceramic dish with flaxseed oil and empty crust into dish. Press firmly on bottom and along sides of dish. Allow crust to set in fridge for 2 hours before preparing the filling and almond cream.
‍Filling
‍Process the soaked dates. Combine dates with remaining ingredients in a large bowl and mix. Add filling to the pie crust and pack firmly, using your hands. Use almond cream or thinly sliced apples as topping.
‍Almond Cream (optional)
‍Add the almonds, vanilla, dates and soaking liquid to a blender and blend until smooth and creamy. There are no eggs to bind the dish, so take care when serving yourself a slice!

Matcha Mint Coconut Cake

IngredientsCrust/Base:
Sunflower seeds 2 tbsp (ground)
Flax seeds 2 tbsp (ground)
Medjool dates 2
Filling
Desiccated coconut 1 cup
Lemon juice 3 tbsp
Liquid sweetener 1 tbsp (e.g. honey, maple syrup)
Mint small bunch
Matcha just under 1 tsp

How To Make
Crust/Base:
‍Mix ingredients in food processor until it forms a sticky dough. Press firmly into cake pan.
‍Filling
‍Blend all ingredients except matcha until a creamy consistency. Spread 1⁄3 of the filling onto base. Add remaining 2⁄3 of the filling to a bowl and mix with 1⁄2 tsp matcha. Spread 1⁄2 of this remaining filling onto the mint layer. Mix a 1⁄3 tsp matcha with remaining mixture in bowl. Spread on top of the other 2 layers and chill in fridge for at least 45 minutes. To serve, dust cake with matcha powder and whole fresh mint leaves.

Lemon Coconut Energy Balls

Ingredients
Pitted dates ‍1 cup
Lemons 2 (juiced)
Raw almonds 1⁄4 cup
Macadamia nuts 1⁄4 cup (cashews work well also)
Shredded coconut 1⁄2 cup
Chia seeds 1 tbsp

‍How To Make
‍Line a 9×13 pan with greaseproof paper.
Chops nuts in a food processor. Remove nuts from food processor and then add 1⁄2 cup dates with 1 lemon (juiced) and pulse. Add rest of the lemon juice and pulse. Add in chopped nuts, coconut and chia seeds and mix well. Add more lemon juice or water if mixture becomes dry. Roll into 1 inch balls and then roll into the coconut. Enjoy or store in fridge for up to 1 week.

Key Lime Bliss Balls

Ingredients
Almonds ‍1⁄2 cup
Cashews 1⁄2 cup
Dates pitted 1 1⁄2 cups
Zest and juice from 3 key limes
Unsweetened coconut 1⁄2 cup

How To Make
‍Add almonds and cashews to food processor and pulse until finely chopped. Take care not to over- process as the mixture will become a paste. Add the dates, lime juice and zest and pulse until dates are finely chopped and the mixture starts to thicken. Shape into 1 1⁄2 inch balls and roll in coconut to coat. Store in an airtight container or enjoy immediately!

Cacoa Almond Milk

Ingredients
Tahini ‍1 tbsp (sesame seed paste)
Raw cacao powder 1 tbsp
Honey 1 tbsp
Bananas 2-3
Almond milk 4 cups

How To Make
‍Blend ingredients and enjoy!

Lemon Matcha Truffles

Ingredients
‍1⁄2 cup macadamia nuts (ground)
1⁄2 cup desiccated coconut (made into fine flour)
1 tsp Matcha powder
1 tbsp freshly squeezed lemon juice
1⁄2 tsp lemon zest
3 mls (about 1⁄2 tsp)
liquid sweetener (e.g. raw honey or agave)
1 tbsp coconut oil, melted
Optional: desiccated coconut, ground pistachios, Matcha powder, goji berries

How To Make
‍Add all ingredients to a bowl and mix until well combined.Once a green sticky dough has formed, roll into 1 1⁄2 inch balls. Roll balls into toppings and store in fridge for up to 1 week.

All Things Savoury

Sweet Potato Dahl

Ingredients
Red lentils ‍200g soaked and rinsed
Sweet potatoes 2-3 peeled and chopped
Red onion 1
Garlic Cloves 3 Crushed
Tomatoes 5 quartered
Vegetable stock 800ml (ideally homemade)
Spinach or Kale 4 handfuls
Red chilli 1 chopped (avoid using seeds to lessen spice)
Garam masala 1 tsp
Tumeric 1 tsp

How To Make
‍Fry onion, chili and garlic until soft (NO need for oil). Add 1 tsp garam masala and 1 tsp turmeric for 1-2 mins. Add 200g red lentils, 800mls stock to the pan. Bring to the boil and simmer for 10 mins. Add sweet potatoes and simmer for 15 minutes or until potato is tender but not overcooked. You can add the chopped tomatoes around 5 minutes before the potatoes are ready. Just before serving add spinach to pan and stir, so that it wilts a little.

Butter Bean Spread

Ingredients
Butter beans ‍1 large tin
Sundried tomatoes 6-8
Fresh coriander
Garlic cloves 2 minced
Olive oil 3 tbsp

How To Make
‍Drain butter beans and add all ingredients to food processor.
Whizz until smooth.

‍Options:
‍Add more sun dried tomatoes for more flavour.
Add more olive oil or lemon juice if mixture is too thick. – Can be frozen.

‘Muddy Puddle’ Lentil Soup

Ingredients
Puy lentils ‍125g
Carrot 1
Onion 1 medium
Celery 1 stick
Leek 1
Miso 1 tsp
Water 500 ml
Olive oil 1 tsp
‍
How To Make
‍Rough cut ingredients and sweat them in pan. Add lentils, miso and water season. Season with black pepper and simmer until lentils are cooked (you may need to top up with water). Blend!

Fennel Crisps

Ingredients
Fennel bulbs, thinly sliced (use a mandolin)
Sea salt
Black pepper
Olive oil

How To Make
‍Toss fennel with salt, pepper and enough olive oil to coat. Place in dehydrator at 118 degrees F until crispy OR set your oven to lowest setting and bake with the door cracked open.

Hummus

Ingredients
Cooked Chickpeas ‍1 large tin (rinsed and drained)
Garlic cloves 2 large (minced)
Juice of lemon 1
Sea salt 1⁄2 tsp
Tahini 1 tbsp
Olive oil 2-3 tbsp

How To Make
‍Add all ingredients to food processor and mix until smooth.

‍Options:
‍Add more olive oil or lemon if hummus is too thick.
Try this recipe using dried chickpeas by soaking 2 cups overnight and then boiling until tender.

Cashew Hummus

Ingredients
Cashews ‍3 cups (soaked for 2 hours or more)
Lemon juice 1⁄3 cup
Clove garlic 1 small
Sesame tahini 1⁄3 cup
Salt 1 tsp
Filtered water 1⁄2-1 cup

‍How To Make
‍Add nuts, lemon juice, garlic, tahini and salt to a food processor, adding a little water and blitz until you get a smooth hummus consistency.

Pea and Mint Soup

Ingredients
Peas ‍500g
Onion 1 large (Roughly Chopped)
Celery 3 sticks (de-stringed and fine sliced)
Soya milk 100 ml
Water 500 ml
Mint 1 small bunch

How To Make
‍Sweat celery and onions in pan. Season with black pepper and then add water. When water has reached boiling point, add peas. Bring to boiling point once again and then remove from heat. Blend with the fresh mint and soya milk.

Cauliflower Rice

Ingredients
Cauliflower ‍1 medium head (about 24 oz)
Sesame oil 1 tbsp
Egg whites 2
Egg 1 large
Salt pinch
Cooking spray
Onion ½ (diced fine)
Frozen peas and carrots ½ cup
Garlic cloves 2 (minced)
Scallions 5 (diced, whites and greens separated)
Soy sauce 3 tbsp (Tamari for Gluten Free)

How To Make
Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

Purple Slaw

Ingredients
Red cabbage ‍400g
Lightly cooked beetroot 200g
Walnuts 75g toasted and roughly chopped
‍For the dressing
Rapeseed or extra virgin olive oil 2 tbsp
Walnuts oil 2 tbsp
Apple cider vinegar 1 tbsp
Runny honey 1 tsp
Sea Salt & Freshly Ground Black Pepper

‍How To Make
‍Finely shred the red cabbage and place in a bowl. Coarsely grate the beetroot (or cut it into matchsticks on a mandolin) and add to the cabbage along with the toasted walnuts. Use a fork to whisk together all the ingredients for the dressing, adding salt and pepper to taste. Stir the dressing into the salad. Allow to rest for at least half an hour before serving.

Grain Free Sandwich Bread

Ingredients
Coconut flour ‍1⁄2 cup + 2 tbsp
Ground golden flaxseed 2 tbsp
Baking soda 1 tsp
Sea salt 1⁄4 tsp
Eggs 6 (separated)
Butter 4 tbsp (the real stuff – melted)
Coconut milk or kefir 1⁄2 cup
Apple cider vinegar or lemon juice 1 tsp

How To Make
‍Preheat oven to 375 degrees F.Line a bread pan with parchment paper, buttering the remaining uncovered sides. Sift all dry ingredients into a large bowl. Add egg yolks, melted butter, coconut milk/kefir and apple cider vinegar/lemon juice to the flour mixture. Mix thoroughly. Whisk egg whites in a medium bowl with hand mixer until stiff peaks begin to form. Fold egg white into batter. Spoon the bread batter into loaf pan and smooth out the top using a spatula (This will help the bread bake evenly). Bake for 35-40 minutes, covering bread with foil for the last 5-10 minutes of baking.Allow bread to cool for 5-10 minutes before transferring to a cooling rack. If you use kefir instead of coconut milk, eliminate the vinegar. Make sure coconut flour is thoroughly sifted and there are no lumps.

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