Beetroot & edamame spelt salad I still have a ton of beetroot to pull out. The best thing to do with them is to wash them, roast them, either freeze them, make soup or chop into salads like this one. INGREDIENTS Serves 6 150g spelt washed & cooked (you can use...
Tempura courgette flowers The joy of home grown courgettes – deep frying the flowers with crispy tempura batter. Beg some from anyone you know who grows them or buy from a farm shop. Serve immediately with a wedge of lemon. INGREDIENTS Serves 2 as a starter or...
Aubergine, lentil & pomegranate bowl with tahini & miso dressing Bowl of delicious vegetables & protein which can be eaten at anytime! INGREDIENTS Serves 4 2 aubergines halved lengthways, cut into 1cm thick slices 150g lentils (green or brown) 1 onion...
Green energy bowl Use any variation green vegetables & pulses for a filling & nutritious meal. The rice adds bulk & the horseradish dressing just tops it! INGREDIENTS Serves 4 1 raw courgette peeled with potato peeler 1 pack tender stem broccoli or head of...