Healthy Recipes

Breakfast

The most important meal of the day should be a healthy one so dive into our nutritious breakfast recipes…

Turmeric Amaranth Breakfast

Ingredients

Instructions

  • Combine the amaranth, almond butter, dates, turmeric, salt, cardamom, cinnamon, pepper and vanilla in a blender until smooth. Spoon in to a bowl and top with slices of apples and a handful of almonds.

Your Go To Healthy Breakfast Recipe

Ingredients

Instructions

  • Mix the coconut yogurt with a spoon, spoon into a bowl, top with granola, half a banana, a couple of dried cranberries and a drizzle of agave nectar and voila!

Easy Vegan Pancakes

Ingredients

Pancakes

Toppings

Instructions

  • Blend the oats in a blender, blend until a flour consistency forms. Tip in the remaining pancake ingredients until a pancake batter forms.

  • Heat a non-stick frying pan over a low - medium heat, add some of the batter, cook one side until bubbles appear then flip and cook until golden brown.

  • Top with banana slices, dust with a little cinnamon and add a drizzle of agave nectar.

Super Easy Homemade Granola

Ingredients

Instructions

  • Preheat the oven to 170C, line a large baking tray with baking paper and in a large mixing bowl combine the oats, nuts, seeds, salt and cinnamon.

  • Pour in the oil, agave nectar and vanilla, mix until all ingredients are coated. Spread the granola on to the prepared baking tray and bake for 10 minutes, carefully stir and bake for a further 10 to 15 minutes or until golden brown. Leave to cool.

  • Once cool add the dried fruit, break the granola up with your hands, sprinkle cacao nibs on top and stir in an air tight container until ready to serve for breakfast.

Super Green Spinach Smoothie Bowl

Ingredients

Smoothie

Toppings

Instructions

  • Tip the smoothie ingredients in to a blender and combine until smooth

  • Carefully tip the smoothie in to a bowl and top with blueberries, sunflower seeds and chia seeds.

Magical Mango Smoothie Bowl

Ingredients

Smoothie

  • 2 Bananas frozen, peeled & sliced
  • 165g Mango frozen, peeled & cut into chunks
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Hemp Seeds
  • 120ml Coconut Milk
  • 1/2 teaspoon Mango Powder
  • 1/2 teaspoon Banana Powder

Toppings

Instructions

  • Add all the smoothie ingredients into a blender and blend until smooth and creamy. Add more coconut milk if needed.

  • Spoon the smoothie mixture into a bowl, top with slices of banana, mango and pineapple followed by blueberries, desiccated coconut and sprinkle crushed nuts on top.

Healthy Summer Smoothie Bowl

Ingredients

  • 35g Frozen Raspberries
  • 35g Frozen Strawberries
  • 35g Frozen Blueberries
  • 125ml Almond Milk
  • 3 tablespoons Greek Yogurt
  • Ice
  • 1 teaspoon Blueberry Powder

Toppings

Instructions

  • Place all of the ingredients in to a blender and process until a smooth consistency forms.

  • Pour in to a bowl and decorate with fresh fruit.

Pleasantly Purple Smoothie Bowl

Ingredients

Smoothie

Topping

Instructions

  • Tip the smoothie ingredients in to a blender and combine until smooth.

  • Tip in to a bowl and garnish with ingredients.

Sunshine In A Bowl

Ingredients

Instructions

  • Stir the Greek yogurt, spoon in to a bowl and stir in the chia seeds.

  • Scoop out the inside of a passion fruit and drizzle on top of the yogurt.

  • Place chunks of pineapple and watermelon on top and scatter with goji berries and chopped almonds.

  • Add fresh mint to serve.

Organic Everyday Vegan Breakfast

Ingredients

Instructions

  • Tip the desired amount of organic bran flakes in to a bowl a long with the oat and millet flakes. Combine the ingredients together using a spoon.

  • Sprinkle the cranberries, goji berrics, chia seeds, pumpkin seeds and organic toasted coconut chips on top.

  • Pour your cold plant milk in to the bowl and add the crushed almonds and fresh raspberries on top.

Acai Smoothie Bowl

Ingredients

  • 1 handful of Frozen Berries
  • 3 tablespoons Oats
  • 125ml Cashew Milk
  • 1/2 Banana
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Maple Syrup
  • 2 teaspoons Acai Berry Powder

Optional

Instructions

  • Place all the ingredients in to a blender and process until smooth.

  • Carefully spoon in to a bowl and garnish with nuts, fruit and yogurt.

Grapefruit Smoothie Bowl

Ingredients

Instructions

  • Cut the grapefruit in to segments and remove the rind. Place the fruit in to a blender a long with the berries, chopped banana, avocado and vanilla extract.

  • Blend until completely smooth, tip in to a bowl and top with chia seeds and desiccated coconut.

Superfood Breakfast Bowl

Ingredients

Chia Pudding

Toppings

Instructions

  • Combine the milk, vanilla extract and maple syrup in a bowl, add the chia seeds and blueberry powder and mix.

  • Place in the fridge for half an hour and mix, return to the fridge for a further 30 minutes.

  • Scoop the chia pudding in to a bowl and top with fruit. Store the remaining chia pudding in the fridge for breakfast.

Lunch

You’ll never want to ditch a healthy lunch again thanks to our lunchtime recipes…

Organic Sushi Wrap

Ingredients

Instructions

  • Make the rice according to the instructions on the packaging, rinse, drain and stir in the rice vinegar, sugar, salt and mirin.

  • Place the seaweed sheets together by wetting one side to form one long sheet. Spread rice inside, spread the chili sauce or sriracha on top of the rice, layer the cucumber, avocado and spinach and sprinkle with sesame seeds. Gently roll the sushi wrap together and seal.

Tomato & Red Pepper Soup

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion chopped
  • 2 Red Peppers chopped
  • 2 Garlic Cloves chopped
  • 500g Tomatoes
  • 1000ml Vegetable Stock
  • 1 tablespoon Basil
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika

Instructions

  • Heat the oil in a pan, saute the chopped onions and peppers (this will take around 5 minutes) then add the garlic, stir and heat for a minute or two.

  • Tip in the tomatoes, paprika, cayenne pepper, vegetable stock and bring to the boil, reduce to a simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and puree the soup with a food processor. Strain and add extra vegetable stock if desired.

  • Season with salt and pepper, serve hot and garnish with basil and croutons.

Keep It Green Sandwich

Ingredients

Instructions

  • Spread the hummus evenly on to the sliced bread. Top one slice with lettuce, cucumber slices and avocado slices. Drizzle with lemon juice and season with salt and pepper.

  • Place a slice of bread on top and cut the sandwich in half.

Baked Turmeric Tofu

Ingredients

Instructions

  • Preheat the oven to 180C. In a bowl combine the turmeric, chilli, salt, pepper and paprika.

  • Place your drained and sliced tofu in to a mixing bowl, coat with olive oil and sprinkle the combined spices on top. Carefully toss until the tofu is evenly coated.

  • Line a baking tray with baking paper, gently lay the coated tofu on top and place in the oven for 20 minutes. Carefully remove from the oven, flip the tofu slices over and cook for another 20 minutes or until crisp.

Tangerine Salad

Ingredients

Instructions

  • Carefully cut the avocado in half, remove the seed and skin then cut the avocado in to slices.

  • Wash and drain your chosen leafy greens, tip in to a bowl a long with slices of avocado, cucumber and tangerine segments.

  • Scatter with almonds, pumpkin seeds, pomegranate seeds and cress. Drizzle your favourite salad dressing on top or add salt and pepper.

Spinach & Buckwheat Soup

Ingredients

  • 34 Garlic Cloves minced
  • 3 Onions minced
  • 80g Buckwheat
  • 500ml Vegetable Stock
  • 80g Spinach Leaves
  • 1 teaspoon Spinach Powder
  • 1/2 teaspoon Thyme
  • Salt to taste
  • Olive Oil

Instructions

  • Heat olive oil in a pan and fry the minced garlic. Add the onion, thyme salt and pepper and stir.

  • Tip in the buckwheat and vegetable stock, mix and cover for 15 minutes or until the buckwheat becomes tender.

  • Stir in the spinach and spinach powder and allow the leaves to wilt.

  • Remove from the heat and allow to cool. Tip in to a blender and blend until a soup consistency forms. Heat on a stove and serve.

Fairtrade Mushroom Soup

Ingredients

  • 50g Butter
  • 150g Mushrooms chopped
  • 2 Shallots chopped
  • 2 tablespoons Flour
  • 400ml Vegetable or Chicken Stock
  • 125ml Double Cream
  • 125ml Milk
  • Salt
  • 1 pinch of Fairtrade Organic Ground Cinnamon

Instructions

  • In a saucepan, melt the butter and cook the shallots and mushrooms until soft.

  • Tip in the flour and mix until smooth. Slowly pour in the stock while stirring and cook until thick.

  • Add the milk and cream, salt and pepper and a pinch of cinnamon.

  • Heat the soup but do not boil.

Courgette Pancakes

Ingredients

Instructions

  • Peel the courgettes, grate and leave to drain for an hour.

  • Squeeze the grated courgettes to release as much liquid as possible.

  • Whisk the eggs together in a mixing bowl and add the chopped onion, grated courgette, rocket, creamed cheese and flour. Combine to form a thick pancake batter.

  • Season the batter with salt and pepper and mix.

  • Heat coconut oil in a frying pan and tip the pan to coat the surface in oil. Using a ladle, spoon some of the batter on to the frying pan and cook each pancake for a couple of minutes until golden brown. Flip the pancakes to cook the other side.

Grapefruit & Avocado Salad

Ingredients

Salad

  • 2 Grapefruits slices
  • 1/2 Avocado slices
  • 1/2 tablespoon Sesame Seeds
  • 6 Pecans chopped
  • Handful of Rocket
  • Handful of Spinach

Salad Dressing

Instructions

Salad Dressing

  • In an air tight jar, combine the salt, pepper, honey, mustard, lemon juice, vinegar and olive oil by shaking the jar until a smooth consistency forms.

Salad

  • In a large bowl, tip in the rocket, spinach, grapefruit and avocado. Pour the desired amount of salad dressing on top and finally sprinkle with sesame seeds and chopped pecans.

Avocado Kale & Radish Sandwich

Ingredients

  • 200g Kale
  • 1/2 a Lemon
  • 1 teaspoon Olive Oil
  • 4 Slices of Whole Grain Bread
  • Salt to taste
  • Pepper to taste
  • 2 small Avocados
  • 1/8 teaspoon Cumin
  • 1 Radish
  • 1 teaspoon Chia Seeds

Instructions

  • Place the kale in a bowl, drizzle the olive oil, some of the lemon juice and 1/8 teaspoon salt. Massage the kale with your hands for a minute.

  • Cut an avocado in half, remove the pit, scoop out the inside and place in a bowl. Mash with a fork, season with salt, pepper and juice from the lemon and combine.

  • Toast the slices of bread, spread the mashed avocado on top, cut another avocado in half, remove the pit and carefully cut out slices of avocado. Place the slices on top of the mashed avocado, sprinkle with cumin, salt, pepper and more lemon juice if desired and top with the massaged kale, slices of radish and sprinkle with chia seeds.

Amazing Avocado Lunch

Ingredients

Instructions

  • Carefully cut the avocado in half, remove the stone, scoop out half of the avocado and place in a bowl. Squeeze in some lemon juice, mash with a fork and season with salt, pepper and crushed chillies.

  • Toast the bread, spread the mashed avocado on top, then slice the remaining half of the avocado, place the slices on top of the mashed avocado, drizzle lemon juice on top, sprinkle with pumpkin seeds, cress and linseeds.

Vegan Stuffed Mushrooms

Ingredients

Mushrooms

  • 14 Mushrooms
  • 1 tablespoon Olive Oil
  • 3 Shallots
  • 6 Cloves of Garlic
  • 3 tablespoons Pecans chopped
  • 3 tablespoons Sun-dried Tomatoes chopped
  • 3 tablespoons Parsley chopped
  • 1/2 teaspoon Salt
  • Pepper to taste

Dressing

  • Parsley chopped
  • 1 Clove of Garlic
  • 1/2 a Lemon zest
  • 1/2 tablespoon White Wine Vinegar
  • A drizzle of Olive Oil
  • A pinch of Salt and Pepper

Instructions

  • Combine all the ingredients for the dressing together in a small bowl, add more salt, pepper or lemon if needed. Set aside.

  • Preheat the oven to 175C, remove the stems of the mushroom, roughly chop the stems of the mushrooms, brush the top of the mushrooms with olive oil, sprinkle salt and pepper inside and place them on to a baking tray lined with baking paper.

  • Heat a pan over a medium heat, add one tablespoon of oil a long with the diced shallots, fry until tender then add the garlic. Tip in the chopped mushroom stems and fry until browned, stir occasionally then remove from the heat and stir in the remaining mushroom ingredients.

  • Fill each mushroom with the mixture, bake for 15 to 20 minutes or until brown and serve with the dressing drizzled on top.

1 Step Healthy Hummus

Ingredients

Hummus

  • 850g Chickpeas
  • 80ml Chickpea Liquid
  • 75g Tahini
  • 60ml Olive Oil
  • 2 Lemons juice
  • 2 Garlic Cloves
  • 1 teaspoon Cumin
  • 1/2 teaspoon Salt

Garnish

Instructions

  • Tip all the hummus ingredients into a blender, blend until smooth and creamy, add more liquid if necessary and serve in bowl with a drizzle of oil, lightly dust with paprika and top with parsley.

Epic Falafel Kale Salad With Tahini Dressing

Ingredients

Salad

Tahini Dressing

Instructions

Salad

  • Place the kale in a large bowl and drizzle with lemon juice. Using your hands, massage the kale for a minute, incorporating the lemon juice into the kale. Place the kale in the fridge.

Dressing

  • In a bowl, combine the tahini, sea salt and garlic powder then add a little water at a time while whisking until you have a creamy sauce.

  • Place the kale into a bowl, add homemade falafel, spoon some of the tahini dressing on top, sprinkle with cranberries, crushed pecans and chunks of avocado.

Organic Chickpea Salad Stuffed Avocados

Ingredients

Instructions

  • Drain the cooked chickpeas, tip in to a mixing bowl and roughly mash half. Add the garlic, cayenne pepper, spring onions, kale, lime juice, olive oil and pepper.

  • Slice the avocado in half, remove the pit and scoop out the insides. Cut the avocado in to cubes and add half to the chickpeas. Roughly mash and tip in the remaining avocado cube and stir.

  • Spoon the mixture in to the avocado skins and sprinkle chopped walnuts on top.

Avocado On Organic Rye Bread

Ingredients

Rye Bread

Avocado

Instructions

Rye Bread

  • Mix the honey and water together and pour in to a bowl a long with the flour, salt and yeast. Mix together until the dough forms.

  • Using a clean work surface knead the dough for 15 minutes.

  • Oil a bowl, place the dough inside, cover with cling film and leave to double in size.

  • Knead the dough one last time, adding the rye flakes and caraway seeds as you go. Line a loaf tin with baking paper and pop the dough in to the tin. Cover with oiled cling film and leave to rise until the dough has doubled in size.

  • Heat the oven to 200C, remove the clingfilm and lightly dust the dough with rye flour.

  • Bake for 30 minutes or until brown. Allow to cool before serving.

Avocado

  • Cut the pitted and peeled avocado in to large chunks and place in to a bowl. Combine the avocado, chili flakes and lemon juice. Use a fork to lightly mash two of the chunks and then mix together.

  • Carefully cut the rye bread in to slices and toast. Spoon the avocado on top of the toast and sprinkle salt and pepper on top. Drizzle with olive oil.

Buckwheat and Beetroot Salad

Ingredients

Instructions

  • Place the dried chickpeas in to a large mixing bowl and fill the bowl with water. Cover the bowl with a clean towel and leave to soak over night.

  • Preheat the oven to 190ºC. Cook the chopped onion in 1 tablespoon of coconut oil in a large frying pan over a medium to high heat. Add the buckwheat and toast for 2 minutes while stirring. Drain the chickpeas and add them to the frying pan a long with the vegetable stock. Cover the pan with a lid and allow to simmer for 10 minutes. Stir the mixture every now and then.

  • Keep an eye on the buckwheat and chickpeas as they may need more water. Set the frying pan aside to cool and bring a small pot of water to the boil and add the frozen peas to cook for 3 minutes. Meanwhile, chop the mushrooms and beetroot in to chunks and drain the peas.

  • Drizzle olive oil and lemon juice over the buckwheat and season with salt and pepper and paprika and mix. Serve in bowls with the peas, mushrooms, beetroot, chopped hazelnuts and the chopped mint leaves sprinkled on top.

Beetroot & Pumpkin Salad

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, line a baking tray with baking paper and place slices of pumpkin on top. Drizzle with olive oil, toss until coated then sprinkle salt and pepper on top.

  • Slice the top off the beetroot off and wrap each beetroot in foil. Place the beetroot and pumpkin in the oven to roast for half an our or until you can put a knife through the beetroot and the pumpkin is tender.

  • Carefully rinse the beetroot in water to remove the skin, cut into slices and leave to cool.

  • Combine the mustard, agave syrup, balsamic vinegar, apple cider vinegar and sesame oil together in a bowl. Place the mixed salad greens on to a bowl, place beetroot, onion and pumpkin slices on top, drizzle the vinegar mixture on top and sprinkle with pumpkin and sesame seeds.

Organic Quinoa & Orange Chicken Salad

Ingredients

Instructions

  • Cook the quinoa according to the package directions and leave to cool in a bowl.

  • Heat the coconut oil over a medium heat in a pan, tip in the chicken and chopped garlic and stir in to the oil. Sprinkle the paprika and salt on top and stir until the chicken is cooked. Peel the oranges and cut in to segment.

  • Add the chicken, orange segments and slices of avocado to the quinoa and stir.

  • Combine the lime juice, orange juice, olive oil and honey together and drizzle on top of the salad. Sprinkle with sesame seeds and garnish with chopped coriander.

Rainbow Salad In A Jar

Ingredients

Salad

  • Lettuce
  • Cucumber
  • Radish
  • Tomatoes
  • Chickpeas
  • Celery
  • Red Onion
  • Sweetcorn

Salad Dressing

  • 64g Greek Yogurt
  • 50g Olive Oil
  • 50g Dijon Mustard
  • 4 tablespoons Honey
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Apple Cider Vinegar
  • 2 Garlic Cloves
  • 1/2 teaspoon Sea Salt
  • A pinch of Pepper

Instructions

  • Combine all of the salad dressing ingredients together, season with salt and pepper, taste and add more salt and pepper if needed. If the salad dressing is too tart simply add more honey.

  • Pour some of the salad dressing in to the bottom of a clean, glass jar. Layer up the salad ingredients (see picture) and store in the fridge.

Healthy Couscous Salad

Ingredients

Instructions

  • Add the couscous to a bowl a long with 400ml of hot water, leave to soak for 10 minutes and mix in the parsley, coriander, cucumber, onion and tomato.

  • Drizzle with the juice of one lemon and scatted with sunflower seeds, sesame seeds, salt and pepper to taste.

  • Mix and leave to stand for half an hour.

Super Healthy Lunchtime Bowl

Ingredients

Instructions

  • In a bowl, mix a teaspoon of olive oil with the dill and half a teaspoon of garlic salt and combine. Slice the mushrooms in half and brush the mixture over the mushrooms.

  • Place over a medium heat on the grill for 10 to 15 minutes. Turn every 5 minutes.

  • Heat the cauliflower in a steamer for 4 to 5 minutes or until the cauliflower florets are tender. Carefully remove from the steamer, drain and tip the florets in to a bowl. Drizzle in oil and sprinkle with salt, pepper and fresh herbs.

  • Meanwhile, bring the rice to a boil in a pot of water with a pinch of salt. Once cooked, drain the rice and fluff with a fork.

  • In a large bowl, add the mushrooms, rice, beans and cauliflower.

  • Cut an avocado in half and carefully chop in to cubes. Add to the bowl a long with the washed lettuce, tomato segments and bean sprouts.

  • In the centre of the bowl, add the hummus, scatter the bowl with linseed, sprinkle chopped coriander on top and squeeze lime juice over everything!

Rice Salad With Baked Bell Peppers

Ingredients

Salad

Dressing

  • 3 tablespoons Lemon Juice
  • 2 tablespoons Agave Syrup
  • 60ml Extra Virgin Olive Oil
  • 1 tablespoon White Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • Pepper to taste

Instructions

  • Preheat the oven to 230C, slice the peppers in half and remove the stems and seeds.

  • Place the peppers on to a baking tray lined with baking paper and put in the oven for 15 to 20 minutes. Once cooled, slice the peppers in to strips.

  • Cook the rice and roast the peppers while preparing the salad dressing. Combine the oil, lemon juice, syrup, mustard, garlic, salt and pepper in a bowl.

  • Clean the rocket, add to a bowl, toss in the rice and roasted bell peppers. Drizzle with salad dressing.

Salmon & Chickpea Summer Wraps

Ingredients

  • Tortillas
  • 56g Smoked Salmon
  • 2 teaspoons Cream Cheese
  • 1 Red Onion chopped
  • A handful of Rocket
  • 1/2 teaspoon Basil
  • Pepper to taste
  • 75g Cooked Chickpeas
  • Cucumber Slices
  • 1 Red Pepper chopped

Instructions

  • In a bowl, combine the cream cheese, basil and pepper and spread on to the tortilla.

  • Add the rocket, smoked salmon, onion, cucumber slices, pepper and cooked chickpeas.

  • Tightly wrap the tortilla around the ingredients and enjoy!

Vegan Garlic Pesto

Ingredients

Instructions

  • Clean the garlic leaves with water, dry as thoroughly as possible by hand then leave to dry.

  • Roast the pumpkin seeds in a pan over a low heat while stirring frequently and leave to cool.

  • Tip the dry garlic leaves, room temperature pumpkin seeds, pepper, nutritional yeast, salt and four tablespoons of lemon juice in to a blender. Combine the ingredients and slowly add the olive oil and chilli flakes.

  • Once combined, the pesto can be kept in a clean, air tight jar with a tablespoon of olive oil for 2 to 3 weeks.

  • We suggest spreading your garlic pesto on to fresh bread and top with slices of radish for a pop of colour, texture and taste!

Watermelon Radish Salad

Ingredients

Instructions

  • Add slices of watermelon radish to the bottom of a bowl or plate overlapping one another (see picture).

  • Place slices of cucumber on top in a circular shape, top with radish slices, greens and scatter with sesame seeds and salt.

Turmeric Vegetable Soup

Ingredients

Instructions

  • Place a pan over a medium heat and heat the oil.

  • Place the onion, celery, carrot and bay leaves in the pan and cook for ten minutes.

  • Add the garlic, turmeric and ginger and continue to cook for a further five minutes.

  • Pour the vegetable stock on top and bring the mixture to the boil and then simmer for twenty minutes.

  • Using a spoon, remove the bay leaves and leave the soup to cool.

  • Carefully add the soup to a blender and blend until smooth.

  • Heat the soup when ready to serve but do not bring to the boil. Serve with croutons, pumpkin seeds, salt & pepper, sesame seeds and a squeeze of lime juice if desired.

Dinner

It can be easy to reach for the unhealthy option at dinnertime, especially when it’s mid-week and you’re in need of some motivation. Be inspired by these nutritious meals…

Vegan Lentil Stew

Ingredients

  • 4 tablespoons Olive Oil
  • 1 Onion chopped
  • 1 stick of Celery chopped
  • 2 Leeks chopped
  • 4 Garlic Cloves minced
  • 400g Lentils
  • 150g Kale chopped
  • 1 Sweet Potato peeled and chopped
  • 3 Carrots
  • 400g Chopped Tomatoes
  • 4 Mushrooms sliced
  • 950ml Vegetable Stock
  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 1/8 teaspoon Cinnamon
  • Salt
  • Pepper

Instructions

  • Heat the oil in a pan, add the onions, leeks, celery, carrots and potato and cook for 15 minutes, add the garlic and mushrooms and cook for a further minute of two.

  • Stir in the tomatoes, lentils, vegetable stock, cumin, onion powder, cinnamon, salt and pepper, cover and simmer for 25 minutes. Add the kale, mix and simmer for a further 10 minutes or until the vegetables and lentils are tender.

Organic Beef Stir Fry

Ingredients

Instructions

  • Place the water, sugar, soy sauce, garlic, ginger, honey and oil in to a pot, stir and heat over a medium heat. Continue to stir until the sugar dissolves then bring to a boil.

  • In a bowl, combine a tablespoon and a teaspoon of cornstarch with two tablespoons of water until dissolved. Tip in to the soy sauce mixture over the heat and boil until the sauce thickens. Leave to cool.

  • Heat one teaspoon of vegetable oil in a frying pan, add the vegetables and season with salt and pepper. Fry until the vegetables start to brown/soften. Add two tablespoons of water, cook until the water evaporates and remove from the heat.

  • Heat two teaspoons of oil in a pan, add the beef to the pan, season with salt and pepper and cook until cooked through. Add all the meat and vegetables back in to the pan, pour the sauce on top and cook for 3 minutes and serve.

Organic Beef and Bean Casserole

Ingredients

  • 2 tablespoons Olive Oil
  • 750g Beef Steak cut into pieces
  • 1 Leek chopped
  • 1 Carrot chopped
  • 2 Celery Sticks chopped
  • 2 Garlic Cloves chopped
  • 125ml Red Wine
  • 250ml Beef Stock
  • 400g Chopped Tomatoes
  • 2 tablespoons Tomato Puree
  • 200g Cannellini Beans
  • 200g Kidney Beans
  • 1 tablespoon Organic Thyme

Instructions

  • In a large saucepan over a medium heat, heat the oil and cook the beef until browned.

  • Meanwhile cook the chopped leek, celery, carrot and garlic in a separate pan and cook while stirring for 5 minutes.

  • Add to the pan with the beef, pour in the red wine, beef stock, tomatoes, tomato puree, thyme and beans. Bring to the boil, reduce the heat, cover and leave for two hours.

Organic Chickpea Pizza

Ingredients

Tomato Sauce

Instructions

Tomato Sauce

  • Heat the olive oil in a saucepan, add the chopped onion and salt and fry until softened. Add the garlic for a minute then tip in the tomatoes and tomato puree, bay leaves, sugar and oregano.

  • Bring the mixture to a boil, reduce and simmer until the sauce begins to thicken. Taste and season if needed. Carefully tip in to a blender for a smoother sauce. Spoon in the basil and stir.

Pizza

  • Preheat the oven to 250C, combine the cooked chickpeas and barbecue sauce in to a bowl and combine.

  • Spread the tomato sauce on to the pizza base, top with cheese and mushrooms and spoon the chickpeas on top. Sprinkle garlic powder on top, drizzle with olive oil and place in the oven for 15 minutes or until the cheese melts and the base is cooked.

Organic Roasted Turmeric Cauliflower & Courgette

Ingredients

Instructions

  • Preheat the oven to 190C, cut the florets of the cauliflower in to bite-sized pieces and slice the courgette.

  • Tip the florets and courgette slices in to a bowl and season with the chopped garlic, salt, pepper, turmeric, cumin and garlic powder.

  • Scatter the seasoned veg on to a baking tray and place in the oven for 20 minutes, carefully stir and return to the oven for a further 20 minutes or until browned and tender.

  • Serve with Organic Basmati Rice and slices of cucumber, scatter with chopped parsley and drizzle lemon juice on top.

Easy Homemade Corn Tortillas

Ingredients

  • 255g Masa Harina
  • 1/2 teaspoon Sea Salt
  • 375ml Hot Water

Instructions

  • Combine the masa harina and salt together in a mixing bowl, carefully tip in the hot water and mix. Form a ball shape using a spoon.

  • Using clingfilm or a clean towel, cover the bowl and leave the dough for an hour or two.

  • Heat a frying pan or griddle over a medium heat, remove a golf ball sized piece of dough and roll in to a ball using your hands.

  • Line a tortilla press with clingfilm, place the small dough ball in the middle, placed clingfilm on top and press the dough.

  • Cook the flattened dough in the griddle or frying pan for 30 seconds to 1 minutes or until brown marks appear.

  • Flip the tortilla and cook the other side, remove and place in between kitchen paper.

  • Repeat until you've used all of the dough. Serve with your favourite tortilla filling.

Sweet Potato Jackets

Ingredients

  • 4 Large Sweet Potatoes
  • Salt to taste
  • Pepper to taste
  • Vegan Sour Cream
  • Green Onions chopped

Instructions

  • Heat the oven to 200C, clean the potatoes, stab them with a fork, place on a baking tray and bake for an hour or longer until cooked through.

  • Once cooked, leave for 15 minutes, cut length ways a long the potato and open them up, fluff up the potato with a fork and sprinkle with salt and pepper. Top with vegan sour cream and sprinkle green onions on top.

Healthy Vegan Korma

Ingredients

  • 1 Onion peeled & chopped
  • 3 Cloves of Garlic peeled
  • 1 Piece of Ginger chopped
  • 1 Jalapeno Pepper stemmed, seeded and choppeed
  • 20g Cashews
  • 1 tablespoon Vegetable Oil
  • 6 teaspoons Korma Curry Blend
  • 2 small Tomatoes diced
  • 118ml Full Fat Coconut Milk
  • 190g Plant based Plain Yogurt
  • 1 1/2 teaspoon Coconut Sugar
  • 3 Potatoes peeled & chopped
  • 800g Chickpeas
  • A bag of Spinach

Instructions

  • Place the onion, garlic, ginger, jalapeno and cashews in a blender with 100ml of water and blend until pureed.

  • Heat the vegetable oil in a large pan, pour the pureed sauce into the pan, stir and add the korma blend and cook until fragrant (this will take around 2 to 3 minutes).

  • Add the tomato, coconut milk, yogurt, sugar, potato and chickpeas, stir and cover and leave to simmer for 10 minutes.

  • Remove the lid, stir and cook for a further 10 minutes until the potatoes are tender. Stir in the spinach until reduced and serve with rice.

Hearty Vegan Chili

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion peeled & chopped
  • 1 Red Bell Pepper chopped
  • 2 Carrots chopped
  • 2 Celery Ribs chopped
  • 1/2 teaspoon Salt
  • 4 Cloves of Garlic minced
  • 4-5 tablespoons Chili Con Carne Blend
  • 800g Diced Tomatoes
  • 400g Kidney Beans
  • 200g Pinto Beans
  • 400ml Vegetable Broth or Water
  • 1 Bay Leaf
  • 1 - 2 tablespoons Lime Juice

Instructions

  • In a deep pan, heat the oil over a medium heart, add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Combine by stiring and cook until the vegetables are tender, this should take around 10 minutes.

  • Add the garlic and chili con carne mix to the pan, cook until fragrant then add the tomatoes, beans, water/broth and the bay leaf. Mix and leave to simmer but stir occasionally.

  • Reduce the heat to maintain a simmer, cover and leave to reduce for 30 minutes then remove from the heat.

  • Remove the bay leaf, mix in the lime juice and salt to taste before serving.

Vegan Vegetable Stew

Ingredients

Instructions

  • Preheat the oven to 220C or 200C for fan assisted ovens, place the chopped peppers, courgette, carrot and aubergine on to a baking tray, drizzle with oil and sprinkle a pinch of salt on top. Mix the vegetables, oil and salt together.

  • Place in the oven for half an hour or until the vegetables are cooked all the way through.

  • Heat olive oil in a frying pan, tip in the chopped onion and cook until soft. Sprinkle in the coriander and cumin followed by the tomato puree and cook for 1 minute.

  • In a jug, place half a vegetable stock in the bottom a long with 300ml of boiling water and mix. Carefully add the liquid to the pan a long with crushed chillies (optional).

  • Add the roasted vegetables to the pan, mix and heat. Serve with fresh mint.

Vegan Roast Vegetable Tart

Ingredients

  • 1 Sheet of Vegan Puff Pastry
  • 1 large Tomato
  • 1 Courgette
  • 1 Aubergine
  • Sesame Seeds
  • 1 Leek
  • 6 Sweet Peppers
  • 1 Parsnip
  • A sprig of Thyme
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • 2 Garlic Cloves

Instructions

  • Preheat the oven to 180C, chop half of the aubergine, two of the peppers, place on a baking tray and roast for 30 minutes, remove from the oven and mash together, season with salt, pepper and fresh garlic and leave to cool.

  • Slice the remaining veg, place the peppers and parsnips on a baking tray and roast for 30 minutes. Meanwhile, roll the pastry out on to a baking tray lined with baking paper, spread the mashed mixture on top, place the leeks and roasted parsnips and peppers on top.

  • Top with slices of aubergine, courgette and tomato, sprinkle the pastry with sesame seeds and sprinkle the tart with salt, paprika and oregano. Bake for 15 to 20 minutes or until the pastry is golden brown.

  • Garnish with thyme and serve.

Sweet Potato Pizza Crust

Ingredients

Base

Toppings

  • Tomato Sauce
  • Vegan Cheese
  • Mushrooms
  • Red Onion
  • Tomatoes

Instructions

  • Peel the potatoes, cut in to cubes and place in a pan of water and boil until soft. This should take around 15 minutes.

  • Tip the oats in to a food processor and pulse until a flour consistency forms.

  • Place the chia seeds in a bowl with 3 tablespoons of water and leave to soak in the fridge for 10 minutes. You're aiming for a gel-like consistency so add more chia seeds if too runny or more water if too dry.

  • Drain the potatoes and leave to cool completely. Once cooled, mash the potatoes in to a puree, tip in the blended oats and the chia seed mixture. Add salt and pepper to taste.

  • Mix the ingredients until thoroughly combined. Line a baking tray with baking paper, spread the dough out in to a pizza shape.

  • Preheat the oven to 200C and bake the base for 15 minutes.

  • Carefully remove from the oven, add your chosen toppings and bake for 10 minutes.

Chickpea & Quinoa Burgers

Ingredients

Instructions

  • Preheat the oven to 175C, tip the kale, carrot and onion in to a food processor and combine.

  • Place in to a large mixing bowl a long with the remaining ingredients and mix.

  • Form the mixture in to burger shapes and add cooking oil to each side. Place on to a baking tray and cook until golden brown.

Cauliflower In Tomato Sauce

Ingredients

Instructions

  • Heat the oil in a sauce pan, add the garlic and onion, cook while stirring until sauteed. Add the chili flakes, oregano, thyme and rosemary and stir.

  • Tip in the tomatoes, vegetable stock and sugar, mix, bring to a boil, reduce, cover and leave to simmer for 20 minutes stirring occasionally. The sauce should start to thicken.

  • Add the cauliflower florets and the cream to the pan, bring to a simmer over a low heat until the cauliflower is tender.

  • Add lemon juice, salt and pepper to taste and extra cream or water if the sauce is too thick for your liking. Chop the parsley, sprinkle into the stew and mix. Serve with potatoes.

Dessert

Eating healthy? Oh dessert must be off the cards right? WRONG!

Organic Chocolate Smoothie

Ingredients

Instructions

  • Tip the cashew milk, frozen banana, cooked sweet potato, cacao powder and chia seeds in to a blender and blend until smooth.

  • Taste and add more maple syrup if needed, pour in to a glass, top with cacao nibs and fresh strawberries.

Raw Plant Based Sencha Cakes

Ingredients

Instructions

  • In a food processor pulse the prunes and tip in to a bowl.

  • Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.

  • Grease a muffin/cupcake baking tray with coconut oil and pack in the crumb mixture on the bottom, making sure it's evenly spread. Place in the fridge.

  • In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.

  • Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

Healthy Vegan Banana Ice Cream

Ingredients

Ice Cream

  • 4 Frozen Bananas slices

Toppings

Instructions

Ice Cream

  • Tip the frozen banana slices in to a blender and combine until a smooth and creamy consistency forms.

  • Place the mixture in to a container and leave in the freezer until solid.

Toppings

  • Take a handful of your chosen nuts, place in to a clean food processor and pulse until you have a chunky yet dusty mixture to sprinkle on top of your ice cream.

Strawberry & Watermelon Popsicles

Ingredients

  • 450g Watermelon
  • 150g Strawberries
  • 1 Lime

Instructions

  • Place the chopped watermelon, strawberries and the zest and juice of one lime in to a blender and combine until smooth.

  • Pour the liquid in to popsicle molds and freeze until solid.

Green Tea Chia Seed Pudding Bowl

Ingredients

Toppings

Instructions

  • Pour the milk, maple syrup, green tea sencha powder and chia seeds in to an airtight container (such as a glass jar) and shake thoroughly. Leave to sit for at least 10 minutes.

  • Shake the container vigorously again and leave overnight in the fridge for up to three days.

  • When ready to eat spoon the pudding in to a bowl and top with fresh raspberries, desiccated coconut and cacao nibs.

Raspberry Chia Breakfast

Ingredients

Instructions

  • Add the coconut milk, syrup and vanilla extract to a bowl and whisk until combined. Add the chia seeds, whisk until combined and split the mixture in half into two separate bowls.

  • Drop a handful of raspberries into one bowl and use the back of a fork to mash the ingredients together until the raspberries have broken down.

  • Place both bowls in the fridge over night. When ready to eat, stir each mixture, add to a glass or jar (see picture) and top with fresh raspberries.

Vegan Chocolate & Banana Smoothie Bowl

Ingredients

Instructions

  • Add two frozen bananas, 80ml of almond milk, two tablespoons of peanut butter, two tablespoons of cacao powder, one tablespoons of banana powder two teaspoons of maca powder and one tablespoon of chia seeds to a blender or food processor.

  • Blend the ingredients together until a thick yet smooth mixture forms. Add more or less almond milk depending on your preference.

  • Once your smoothie is to the desired texture, pour in to a bowl. Slice the left over banana and place on top a long with a sprinkle of cacao nibs, chopped almonds, desiccated coconut and toasted coconut chips.

Chia & Fig Pudding

Ingredients

Instructions

  • Chop up 2 dried figs and place them in a food processor. Pulse until ground.

  • Tip the chia seeds and ground dried figs in to a container, pour in the milk and add a drop of vanilla extract. Mix the ingredients together and place the life on top of the container.

  • Place in the fridge overnight to soak.

  • Remove from the fridge and scoop the chia pudding in to a glass leaving enough room for the yogurt. Spoon the yogurt on top, sprinkle granola and chopped almonds on top and finish with fresh fig slices.

Snacks & Sides

Keep the munchies at bay with these healthy snacks and sides…

Roasted Pumpkin Wedges

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens. Place the pumpkin wedges on to a baking tray, drizzle with olive oil and sprinkle crushed chillies on top.

  • Place the garlic cloves between the pumpkin wedges, season with thyme, salt and pepper.

  • Place in the oven for 25 to 30 minutes or until tender.

Baked Parsnip Fries

Ingredients

Instructions

  • Preheat the oven to 200c, peel and slice the parsnips and cut in to the shape of a french fry.

  • Tip in to a large mixing bowl with the oil, oregano, paprika and onion powder. Stir the parsnips until evenly coated.

  • Place on to a baking tray and spread the parsnips out evenly. Bake for 10 minutes.

  • Carefully remove from the oven, stir and bake for 15 minutes or until cooked.

  • Season with salt and pepper and serve.

Spiced Turmeric Rice

Ingredients

Instructions

  • Tip of all of the ingredients in to a pan over a high heat, bring to a boil, reduce the heat and cover for 15 minutes.

  • Remove from the heat and leave to sit for 5 minutes, fluff with a fork and serve.

Roasted Chickpeas

Ingredients

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens.

  • In a bowl, combine the chickpeas, oil, cumin, smoked paprika and coriander.

  • Place the coated chickpeas on to a baking tray and cook for 15 minutes. Carefully remove from the oven, move the chickpeas around and return to the oven for 20 minutes.

Simple Guacamole Recipe

Ingredients

  • 2 Red Onions chopped
  • 1 Lime juice
  • 1 Green Chilli Pepper minced
  • A handful of Coriander chopped
  • 2 Avocados
  • 1 Tomato
  • Salt to taste
  • Pepper to taste

Instructions

  • Using a knife, chop the tomato and crush to a pulp. Place in a bowl a long with the avocados, chopped onion, the juice of one lime, chopped chilli pepper and coriander. Roughly mash using the back of a fork depending on the desired texture. Add salt and pepper, mix, taste and add more salt and pepper if needed.

Organic Roasted Turmeric Cauliflower

Ingredients

Instructions

  • Preheat your oven to 220C.

  • In a bowl, combine the oil, turmeric, salt, pepper, cumin and garlic. Tip in the cauliflower and coat the florets in the mixture.

  • Tip in to a large baking tray and place in the oven to roast for 10 minutes. Remove from the oven, stir the cauliflower and place in the oven for a further 5 to 10 minutes.

  • Serve the cauliflower with a drizzle of lemon juice.

Homemade Vegetable Crisps

Ingredients

Instructions

  • Cut the parsnip into thin slices, place in a bowl, cut the carrot into thin slices, place in a separate bowl and repeat for each vegetable.

  • Layer kitchen paper on to a clean work surface, place the slices on to the kitchen paper, lay more kitchen paper on top and press. Leave for 15 minutes to absorb any liquid.

  • Preheat the oven to 180C or 160C for fan assisted ovens, place the parsnip, carrot and sweet potato slices in to a big bowl, drizzle with three teaspoons of olive oil, sprinkle salt and pepper on top and toss. Spread the vegetable slices out on a large baking tray.

  • Place the beetroot slices in a bowl, drizzle with the remaining oil, sprinkle with salt and pepper and add to the baking tray. Bake the vegetable slices for 8 to 10 minutes or until dry and starting to curl.

  • Carefully remove from the oven and leave to cool on the tray. Once cool, tip the crisps in to a clean bowl, sprinkle with cumin and some pepper, toss and serve.

Organic Cacao Protein Balls

Ingredients

Instructions

  • Tip the walnuts in to a food processor, combine until crumbly, add the dates and cacao powder and blend.

  • Scoop the mixture out of the food processor and using your hands make equal sized balls and dust with cacao powder.

Organic Peanut Butter Stuffed Dates

Ingredients

Toppings (optional)

Instructions

  • Remove the pits from the dates, add a teaspoon of peanut butter and sprinkle your favourite toppings on top. Simple!

Organic Beetroot Hummus

Ingredients

Instructions

  • Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.

  • Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

Organic Turmeric Mushrooms

Ingredients

Instructions

  • Add a tablespoon of oil to a saucepan, heat and add the onion, cardamom, cinnamon, garlic and chilli. Cook for 15 minutes or until tender.

  • Tip in the mushrooms, turmeric and 125ml of water and cook until the mushrooms are tender. Season with salt and pepper, add the chopped coriander and lime juice, toss and fish out the cinnamon stick and cardamom pods before serving.

Healthy Energy Balls

Ingredients

Instructions

  • Tip the cashews in to a food processor and pulse until a crumbly consistency forms. Add the dates, cacao powder, desiccated coconut, coconut oil and salt and pulse until blended together. Roll the mixture in to bite size balls. Place in the refrigerator for an hour.

Roasted Radish Salad

Ingredients

Instructions

  • Preheat the oven to 220C, trim and halve the radishes and add to a large bowl a long with the oil, lemon juice, thyme, salt and pepper. Combine the ingredients.

  • Once the radishes are coated, tip on to a baking tray and place in the oven for 20 to 30 minutes or until they begin to brown.

  • Clean the rocket with water, dry and toss in to a bowl. Once cooked, add the roasted radishes on top, drizzle with extra lemon juice and oil and scatter with sesame seeds.

Fiery Green Hummus

Ingredients

  • 142g Sesame Seeds
  • 4 tablespoons Olive Oil
  • 1 Lemon
  • 5g Parsley
  • 5g Spinach
  • 1 teaspoon Spinach Powder
  • 2 Jalapeno Peppers
  • 3 Green Onions chopped
  • 2 Garlic Cloves
  • 425g Chickpeas drained and rinsed
  • 1/2 teaspoon Salt
  • 1-2 tablespoons Water
  • Chilli Powder

Instructions

  • Preheat the oven 120C, spread the sesame seeds on to a baking tray and toast for 2 and a half minutes. Stir the seeds and return to the oven for a further 2 and a half minutes.

  • Carefully place the sesame seeds in to a food processor and grind for 2 to 3 minutes.

  • Add 2 tablespoons of oil and process for 1 to 2 minutes. Add more oil for a thinner texture, add salt to taste and process until combined.

  • Tip in the juice of one lemon, 2 tablespoons of olive oil, parsley, jalapenos, spinach powder, onions, garlic and salt and process for 1 minute.

  • Add the chickpeas and process until a thick hummus texture forms, if too thick add 1 to 2 tablespoons of water and combine. Garnish with chilli powder.

Beverages

Keep hydrated the tasty way…

Organic Immune Boosting Juice

Ingredients

Instructions

  • Extract the juice from two lemons, tip into a juicer a long with slices of frozen apple, ground ginger, turmeric powder and carrots and juice.

Charcoal & Chia Seed Lemonade

Ingredients

Instructions

  • Soak the chia seeds in a bowl with some water overnight. Add 800ml of water to a blender, the juice of three lemons, the charcoal powder, agave nectar, salt and the soaked chia seeds.

  • Blend until smooth and store in the refrigerator.

Organic Chocolate Date Smoothie

Ingredients

Instructions

  • Place the milk and dates into a blender and combine until smooth. Add the banana, cacao powder, almond butter, cinnamon and ginger and blend until smooth and creamy.

Green Iced Tea

Ingredients

Instructions

  • In a clean jar, shake the water and matcha together. Add the ice, lime juice and mint and shake. Add coconut sugar at this stage if desired.

  • Pour into a glass with ice, lime and mint.

Iced Green Tea

Ingredients

Instructions

  • Fill a glass with ice, 170ml of water and squeeze in a lime wedge.

  • In a cocktail shaker, tip in the remaining water and green tea sencha. Close the lid and shake vigorously until combined.

  • Pour the mixture into the glass of water and ice, stir and garnish with mint.

Blueberry & Turmeric Smoothie

Ingredients

Purple Layer

  • 1 Frozen Banana
  • 100g Frozen Pineapple Chunks
  • 45g Frozen Blueberries
  • 120ml Plant Milk
  • 120ml Cold Water
  • 1 Lemon
  • 1 teaspoon Blueberry Powder

Yellow Layer

  • 1/2 Carrot
  • 1/2 Avocado
  • 1/2 Apple
  • 1/2 Cucumber Peel
  • 1/2 inch of Ginger
  • 1/2 teaspoon Turmeric
  • 100ml Cold Water

Instructions

Purple Layer

  • Combine the ingredients in a blender until smooth and pour in to a glass and place in the fridge.

Yellow Layer

  • Thoroughly clean the blender and repeat for the yellow layer. Pour the yellow smoothie on top of the purple and garnish.

Passion Fruit & Pineapple Smoothie

Ingredients

Instructions

  • Tip all of the ingredients in to a blender and combine until a smoothie consistency forms.

  • Pour in to a glass and garnish.

Quick & Easy Juices

Ingredients

Green

Orange

Purple

Yellow

Instructions

  • Wash, prepare and chop the ingredients.

  • Carefully add the ingredients to a juicer one at a time and serve cold.

Turmeric Tea

Ingredients

Instructions

  • Mix the turmeric and honey together until a paste forms.

  • Place a teaspoon of the turmeric and honey mixture at the bottom of a mug, pour hot water on top and stir to dissolve the turmeric.

  • Squeeze some lemon juice in to the mug and stir in black pepper.

Mango & Turmeric Smoothie

Ingredients

  • 200ml Coconut Milk
  • 200ml Coconut Water
  • 1 Mango
  • 1 Frozen Banana
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Ginger

Instructions

  • Combine all the ingredients together in a blender until a smooth consistency forms.

  • Serve in a glass and garnish with fresh fruit.

Protein Packed Spinach Smoothie

Ingredients

Instructions

  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add a couple of the seeds to a blender.

  • Combine all ingredients in the blender and blend until the mixture is completely smooth.

  • Add water if needed and serve.

Banana & Almond Smoothie

Ingredients

Instructions

  • In a blender, combine the chopped frozen banana, banana powder, plant milk, cinnamon oats, prunes and ice.

  • Pour in to a glass and sprinkle roughly chopped almonds on top.

Fairtrade Ginger & Turmeric Wellness Shots

Ingredients

Instructions

  • Add all of the ingredients to an air tight container and shake or combine using a blender or thoroughly stir in a mixing bowl. Add a splash of water if you're having trouble forming a smooth liquid.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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