Mother’s Day Recipes

Sweet

Homemade Spiced Jam

Ingredients

Instructions

  • Place the apple, the juice of half a lemon, one tablespoon of sugar and 625ml of water into a large pan over a medium heat. Bring to a boil, cook for 20 minutes or until the apples are soft. Mash the mixture and pass through a sieve into a bowl.

  • Return to the pan over a low heat, heat for 10 minutes, stir occasionally until the mixture has slightly reduced and thickened then leave to cool. Place a saucer in the freezer.

  • Place the berries in a saucepan, add the remaining sugar and stir. Leave to stand for 15 minutes, add the cinnamon and lemon juice a long with the apple puree. Heat while stirring occasionally for 45 minutes or until the berries are soft.

  • Reduce the heat, until the temperature reaches 104C, remove the plate from the freezer and drop 1 teaspoon of jam onto it. Let it set for 30 seconds then tilt slightly. If the jam slides down slowly it's ready. If not, cook for a little longer and test again. Remove the cinnamon.

Perfect Chocolate Ganache

Ingredients

Instructions

  • Place the chopped chocolate and salt in to a mixing bowl, over a medium heat, bring the cream to a boil and pour in to the mixing bowl. Leave to sit for 10 minutes and do not stir.

  • Stir the mixture with a whisk until a smooth and shiny consistency forms. Make sure you scrape the sides and bottom of the dish with a spatula to make sure the chocolate is thoroughly combined.

Breakfast In Bed Smoothie Bowl

Ingredients

  • 120ml Coconut Milk
  • 125g Natural Yogurt
  • 1 Frozen Banana
  • 80g Frozen Strawberries
  • Cashews
  • Raspberries
  • Bee Pollen

Instructions

  • Place the milk, yogurt, banana and strawberries into a blender, blend until smooth then pour into a bowl. Top with cashews, raspberries and a sprinkle of bee pollen.

Mini Chocolate Cupcakes

Ingredients

Cupcakes

Icing

  • 230g Butter
  • 400g Icing Sugar
  • 100g Dark Chocolate melted

Instructions

Cupcakes

  • Preheat the oven to 200C, in a large mixing bowl place the sugar and margarine and beat. Add the eggs, beat until combined, fold in the flour and cacao powder, pour in the milk and fold.

  • Line a cupcake/muffin tray with cupcake cases, spoon the cake mixture inside and bake for 10 to 12 minutes or until cooked through. Leave to cool completely.

Icing

  • Mix the butter and icing sugar together in a bowl until fluffy, pour in the melted chocolate, beat until smooth, transfer to a piping bag and pipe on to the cool cakes. Decorate with sprinkles (optional).

Dairy Free Victoria Sponge

Ingredients

  • 400g Self-raising Flour
  • 250g Coconut Sugar
  • 1 1/4 teaspoon Bicarbonate of soda
  • 115ml Vegetable Oil
  • 400ml Almond Milk
  • 3 tablespoons Golden Syrup
  • Vanilla Extract
  • Strawberry Jam
  • Strawberries
  • 250g Vegan Spread
  • 200g Icing Sugar
  • Coconut Oil

Instructions

  • Preheat the oven to 180C and grease two cake tins with coconut oil. Using a large mixing bowl, sift the flour, sugar and bicarbonate soda and combine. In a jug mix the oil, milk, 2 teaspoons of vanilla and the syrup together.

  • Combine the dry and wet ingredients, divide the mixture between the prepared cake tins and bake for 35 to 45 minutes. Leave to cool for 10 minutes, remove from the tin and leave to cool on a wire rack.

  • Beat the vegan spread, icing sugar and one tablespoon of vanilla extract together. Once the cake is cooled, spoon jam on to half of the cake, add halved strawberries and spread the icing on top. Place the other cake half on top, add whole strawberries and dust with icing sugar.

Fantastically Fluffy Blueberry Pancakes

Ingredients

Pancakes

  • 150g Flour
  • 2 tablespoons Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • A pinch of Salt
  • 1 Egg
  • 30g Butter melted
  • 185ml Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon White Vinegar
  • 225g Fresh Blueberries

Sauce

  • 155g Sugar
  • 2 tablespoons Cornstarch
  • 3 tablespoons Blueberry Juice from fresh blueberries
  • 2 Eggs yolk
  • 175ml Water
  • 2 teaspoons Blueberry Powder

Toppings

  • Fresh Blueberries
  • Banana Slices
  • Chocolate

Instructions

Pancakes

  • Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl. Add the egg, melted butter, milk, vanilla and vinegar, whisk and then stir in the blueberries.

  • Melt one teaspoon of butter in a pan, add some of the pancake batter to the pan and cook for 2 minutes until it begins to bubble then cook the other side.

Sauce

  • Combine the sugar and cornstarch, whisk in the blueberry juice, egg yolk, water and blueberry powder until smooth. Drizzle on top of your pancake stack and top with blueberries, banana and chocolate.

Pink Party Doughnuts

Ingredients

Doughnut

Vanilla Glaze

  • 240g Icing Sugar
  • 3 tablespoons Unsalted Butter
  • 3-4 tablespoons Double Cream
  • 1 teaspoon Vanilla Extract
  • A pinch of Salt
  • 1-2 drops of Food colouring
  • Mini Marshmallows

Instructions

  • Preheat the oven to 175C, grease a doughnut baking tray with coconut oil and set aside. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together.

  • In a separate bowl, whisk the egg, sugar and buttermilk together until smooth. Tip in the melted butter and vanilla, whisk until combined then pour the wet ingredient into the dry and combine until thick.

  • Spoon or pipe the mixture into the doughnut cavities and bake for 8 to 10 minutes or until lightly golden. Leave to cool in the pan for a couple of minutes then place on a wire rack to cool.

  • In a bowl, whisk the glaze ingredients (minus the marshmallows) together until smooth, dip each doughnut into the glaze, return to the cooling rack and decorate with marshmallows.

Mini Fig Tart

Ingredients

Dough

Tart

  • 220g Mascarpone room temperature
  • 1 1/2 tablespoon Honey
  • 1 1/2 tablespoon Lemon Juice
  • 1/2 teaspoon Vanilla Bean Paste
  • 4 - 6 Figs sliced
  • Nuts chopped

Instructions

  • In a bowl, whisk the egg yolk, vanilla and cold water together. In a food processor, add the flour, sugar and salt, pulse then add the cubed butter and pulse until crumbly. Pour in the egg mixture while pulsing and a dough should form. If the dough doesn't come together, slowly add a splash of water at a time. Wrap the dough in clingfilm and place in the fridge for an hour.

  • Preheat the oven to 190C, remove the dough from the fridge and the clingfilm, dust a clean work surface with flour, roll out the dough into a rectangle and cut out six 5 inch wide circles.

  • Place the dough into your small tart pans, place in the fridge for 15 minutes then place baking paper on top and fill with baking beans or lentils. Bake for 15 to 25 minutes or until dry. Remove the baking paper and bake for a further 5 minutes or until golden brown. Remove from the oven and leave to cool completely.

  • In a clean bowl, whisk the mascarpone, honey, lemon juice and vanilla together. Spread or pipe the mixture on top of the tart shells, arrange sliced figs on top and sprinkle with chopped nuts of your choice.

Cinnamon Honey Butter

Ingredients

Instructions

  • Tip all of the ingredients into a bowl, beat until combined and fluffy and serve at room temperature on toast, pancakes or waffles!

Blood Orange Cake

Ingredients

  • 115g Butter
  • 100g Coconut Sugar
  • 100g Granulated Sugar
  • 1 Blood Oranges
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 200g Sour Cream
  • 190g Flour
  • 2 tablespoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cardamom
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 250g Icing Sugar
  • Dried Oranges

Instructions

  • Preheat the oven to 170C, line a cake tin with baking paper and cream together the butter, sugars and the zest of one blood orange in a mixing bowl.

  • Tip in an egg, beat, add another egg and beat again. Add two tablespoons of blood orange juice and the vanilla extract and beat until the mixture is fluffy.

  • In a separate bowl, combine the baking powder, baking soda, salt, flour, cinnamon and cardamom. Add 1/3 of the dry mixture to the wet mixture, combine and tip in half of the sour cream and combine. Repeat until the ingredients are combined and a smooth consistency forms.

  • Pour the cake mixture in to the prepared cake tin, place in the oven and bake for 45 minutes or until cooked through. Leave the cake to cool in the tin for 5 minutes then carefully remove and leave to cool on a cooling rack.

  • While the cake is almost cooled, whisk the juice of one blood orange, a couple drops of vanilla extract and the icing sugar. Once the cake is cooled completely, pour the icing on top of the cake and allow to drip over the edges.

  • Decorate the cake with slices of dried oranges.

Vegan Vanilla Cheesecake

Ingredients

Base

Filling

Topping

  • Fresh Strawberries
  • Fresh Blueberries

Instructions

Base

  • Preheat the oven to 175C and line a baking tray with baking paper. Tip the coconut sugar, sea salt, almonds and oats in to a blender and blend until a fine consistency forms.

  • Pour in the melted coconut oil (you may need to add more than 4 tablespoons if the mixture is too dry). Line the prepared baking tray with the base mixture, flatten the base and place in the oven for 15 minutes, increase the heat to 190C and bake for a further 5 to 10 minutes or until golden brown.

Filling

  • Tip the cashews in to a clean blender a long with the vegan cream cheese, arrowroot, vanilla, maple syrup, coconut oil, coconut cream, 2 tablespoons of lemon juice and 2 tablespoons of lemon zest. Blend until creamy and smooth.

  • Pour the filling on top of the baked crust and bake at 160C for 50 minutes.

  • Remove from the oven, leave to cool for 10 minutes then place in a refrigerator.

  • Once cool, cover the cheesecake and leave overnight. When ready to serve add fresh fruit on top.

Vegan Blueberry Babka

Ingredients

  • 150ml Soy Milk
  • 21g Yeast
  • 40g Coconut Sugar
  • 300g All-Purpose Flour
  • 1/2 teaspoon Salt
  • 70g Vegan Butter room temperature
  • 150g Blueberry Jam
  • 80g Icing Sugar
  • 1-2 tablespoons Lemon Juice

Instructions

  • Warm the milk, stir in the yeast and one tablespoon of sugar, leave until foamy (around 10 minutes).

  • In a separate bowl, combine the flour, sugar and salt, form a well in the middle, pour in the yeast mixture and the butter and combine by kneading for around 10 minutes. The texture should be smooth and elastic.

  • Grease a large mixing bowl, place the dough in the bowl, cover and leave in a warm place to double in size (around an hour). Lightly dust a clean work surface, knead the dough, roll out into a rectangle and spread the jam on the top leaving a small border around the sides.

  • Tightly roll up the dough to form a log, cut the log in half and twist the two halves together. Gently press and place the dough into a greased loaf tin, leave in a warm place until doubled in size (1 hour).

  • Preheat the oven to 180C, brush the loaf with milk and bake for 40 minutes or until golden brown. Leave to cool slightly before removing from the tin.

  • Mix the icing sugar and lemon juice together, pour on top of the babka once cooled and serve.

Spinach Pancakes With Chia Jam

Ingredients

Pancakes

Chia Jam

  • 280g Frozen Raspberries
  • 280g Frozen Blueberries
  • 33g Chia Seeds
  • 2 tablespoon Orange Juice
  • 2 tablespoon Agave Nectar

Toppings

  • 1 Passionfruit
  • A handful of Fresh Blueberries
  • 1 teaspoon Bee Pollen (optional)

Instructions

Jam

  • Add the frozen fruit, chia seeds and orange juice to a mixing bowl, cover and leave overnight in the fridge.

  • Once the fruit is soft, mash the mixture together, taste and if needed add agave nectar for more sweetness.

  • Place in the fridge for half an hour to set.

Pancakes

  • Measure the water in a jug, tip in the linseeds, stir and set aside until a gel consistency forms.

  • Tip the spinach, spinach powder and linseed gel into the blender until blended. Add the flour and baking powder and blend.

  • Heat a nonstick pan over a low heat, add some of the mixture to the pan and heat until ready to flip. Cook the other side of the pancake and repeat with the rest of the mixture.

To Serve

  • Spoon the chia jam on top of the pancakes, pop a couple of blueberries on top, add a passion fruit on the side and sprinkle with bee pollen if desired.

Easy Chocolate Biscuits

Ingredients

Instructions

  • Preheat the oven to 170C and line a baking tray with baking paper.

  • Cream the butter, sugar and vanilla seeds together, sift in half of the flour, and cacao powder, add a pinch of salt and combine. Mix in the egg whites, then add the remaining flour and cacao powder and mix.

  • Add the mixture to a piping bag, pipe the mixture in to equal 'S' shapes, bake for 15 - 20 minutes and leave to cool.

  • Slowly melt 170g of chocolate, remove from the heat and add the remaining 80g and stir until melted. Dip the biscuits in to the tempered chocolate and place in the fridge to set.

Vegan Lemon & Poppy Seed Cake

Ingredients

  • 300g Self Raising Flour
  • 1 teaspoon Baking Powder
  • 185g Caster Sugar
  • 2 tablespoons Poppy Seeds
  • 120ml Vegetable Oil
  • 230ml Almond Milk
  • 4-5 Lemons
  • 1 tablespoon Vanilla Extract
  • 170g Icing Sugar

Instructions

  • Preheat the oven to 180C, line a cake tin with baking paper and sift the flour and baking powder in to a mixing bowl. Tip in the sugar and poppy seeds and combine.

  • In a separate bowl, combine the milk, the juice of four lemons, the vanilla, oil and the zest of three lemons. Combine the dry and wet ingredients while mixing.

  • Pour the cake mixture in to the cake tin and bake in the oven for 50 minutes or until cooked through.

  • Leave the cake to cool in the tin for 5 minutes then carefully remove and place on a cooling rack. While the cake is cooling, combine the icing sugar with two tablespoons of lemon juice to form a thick icing.

  • Pour the icing over the cooled cake, sprinkle poppy seeds and lemon zest on top.

Raspberry & Rose Macarons

Ingredients

Macarons

  • 100g Egg Whites
  • 100g Sugar
  • 100g Almond Flour
  • 100g Icing Sugar
  • Raspberry Fruit Powder
  • 2 tablespoons Dried Rose Petals

Buttercream

Instructions

Macarons

  • Preheat the oven to 150C, line a baking tray with baking paper and heat a small pan of water until it begins to steams.

  • In a bowl, combine the egg whites and sugar, place the bowl over the steaming pot and whisk the egg whites and sugar together until white and frothy. Remove from the heat and whisk until stiff peaks form.

  • Sift the flour, icing sugar together, slowly sift into the meringue bowl a long with the raspberry powder for colour and the rosewater. Whisk until you get the perfect consistency, scoop the mixture into a piping bag and pipe circles onto the prepared baking tray. Make sure you leave space between each meringue!

  • Bang the baking tray on the kitchen counter a couple of times to remove air, place in the oven for 6 minutes, carefully turn and return to the oven for a further 7 minutes. Remove from the oven and leave to cool completely.

Buttercream

  • In a clean mixing bowl, cream the butter, tip in the icing sugar, milk, vanilla extract and salt and beat together. Scoop the mixture into a piping bag, pipe the buttercream on to half of the cool macarons but only around the perimeter leaving the centre empty.

  • Mix the raspberry preserve with the rosewater, spoon a teaspoon into the centre of the buttercreamed macarons and sandwich with the remaining half of macarons. Decorate with dried rose petals.

Organic Strawberry Crumble Cake

Ingredients

Crumble Cake

Cheesecake Filling

Instructions

  • Line a cake tin with baking paper.

  • Combine the flour, baking powder salt and sugars in a large mixing bowl. Work in the butter using your hands until the mixture feels grainy. Tip in the eggs and vanilla and combine.

  • Press around 2/3 of the mixture in to the bottom and side of the baking tin and place in the refrigerator.

  • In a clean mixing bowl, combine the mascarpone, soft cheese, vanilla, sugar and corn starch. Tip in the eggs and mix until combined but do not over mix!

  • Tip half of the mixture in to the chilled cake tin, place slices of strawberries on top and add the remaining cheesecake mixture on top. Crumble the remaining cake mixture on top and bake at 170C until golden brown. This will take over an hour.

  • Leave to cool, garnish with slices of strawberries and serve.

Pretty In Pink Smoothie Bowl

Ingredients

Smoothie

  • 1 Banana Frozen
  • 1 tablespoon Almond Butter
  • 160ml Almond Milk
  • 150g Fresh Raspberries
  • 1 Dragon Fruit
  • 3 Strawberries

Instructions

  • Place the frozen banana, almond butter, almond milk and fresh raspberries into a blender, blend until completely smooth.

  • Pour into a bowl and garnish with slices of dragon fruit and strawberries.

Vegan Banana Bread

Ingredients

  • 4 Ripe Bananas
  • 200g Coconut Sugar
  • 100ml Vegetable Oil
  • 250g Self-raising Flour
  • 1 tablespoon Cinnamon
  • Dark Chocolate Chips optional
  • Icing Sugar

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens and line a loaf tin with baking paper. Remove the skin of three bananas and max in a mixing bowl.

  • Tip in the oil and sugar, combine, sift in the flour and cinnamon and mix.

  • Pour the mixture into the prepared loaf tin, cut the final banana in half and place on top (seepicture). Place in the oven for one hour or until cooked through.

  • Leave to cool in the tin for 5 minutes, carefully remove the loaf and leave to cool on a cooling rack. Dust with icing sugar to serve.

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.

Caramelised Banana Pancakes

Ingredients

Pancakes

Toppings

Sauce

Instructions

Pancakes

  • In a mixing bowl, combine the flour, sugar, salt, banana powder and baking powder. Pour in the almond milk and vanilla extract and whisk until the mixture is smooth.

  • Heat two teaspoons of coconut oil in a pan, carefully wipe the oil around the pan using kitchen paper. Add some of the pancake mixture to the pan using a ladle, gently smooth with the back of a spoon and cook for a minute or two then cook the other side of the pancake. Repeat this process until all the pancake mixture has been used.

  • Stack the pancakes, place in an oven on a low temperature to keep warm.

Topping

  • Heat the sugar in a frying pan until it begins to caramelise, stir and be careful not to burn. Take the sugar off the heat, add the butter, two tablespoons of water and the seeds from the vanilla pod. Place slices of banana in to the pan, heat for 2 minutes then flip over and cook for a further 2 minutes.

Sauce

  • Heat the water and sugar in a pan over a medium heat, bring to a boil while stirring until the sugar dissolves.

  • Reduce the heat, allow the mixture to turn to an amber colour by swirling the pan instead of mixing. This may take some time. Remove from the heat, puree two bananas, add to the mixture by stirring until the bubbling has stopped.

  • Return the pan to the heat, stir the mixture until the colour turns slightly darker, remove from the heat and slowly pour in the double cream and cinnamon while mixing until thoroughly combined. Finally, stir in the vanilla.

  • Stack the pancakes on a plate, top with caramelised bananas and sauce. Sprinkle with toasted coconut and pistachio nuts to serve.

Passionfruit Smoothie Cup

Ingredients

Bottom Layer

Middle Layer

Chia Layer

Toppings

Instructions

Chia Layer

  • Add the milk, chia seeds and vanilla to a bowl, whisk, cover and place in the fridge over night until thick and creamy.

Bottom Layer

  • Place the banana, the inside of the passion fruit, banana powder and the raspberries into a blender with two ice cubes, blend until smooth and pour into a cup.

Middle Layer

  • Spoon some homemade granola on top of the smoothie and place banana slices around the side. Spoon the chia layer on top of the granola.

  • Garnish with slices of banana, a sprinkle of goji berries and top with a passion fruit cut in half.

Cinnamon & Chocolate Chip Cookies

Ingredients

Instructions

  • Preheat the oven to 180C, line a baking tray with baking paper and cream the butter, sugar and vanilla extract together in a mixing bowl.

  • Sift in the flour, cinnamon, baking powder, salt and bicarbonate of soda and beat until smooth. Tip in the chocolate chips and almond milk and mix thoroughly.

  • Scoop out even amounts of dough, place on to the prepared baking tray making sure there's enough space between each biscuit to spread while baking.

  • Bake for 10 minutes or until golden brown, remove from the oven and leave to cool.

Sweet Strawberry Smoothie Bowl

Ingredients

  • 1 Frozen Banana
  • 200g Frozen Strawberries
  • A handful of Frozen Raspberries
  • 120ml Coconut Milk
  • 1 teaspoon Chia Seeds
  • A sprinkle of Desiccated Coconut
  • Dragon Fruit

Instructions

  • Add the frozen banana, frozen strawberries and the coconut milk to a blender, puree until smooth and transfer to a bowl. Top with chia seeds, desiccated coconut, dragon fruit and fruit.

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.

Savoury

Pink Spaghetti

Ingredients

  • 2 Beetroot
  • 1/2 teaspoon Beetroot Powder
  • 90ml Olive Oil
  • 500g Ricotta
  • 450g Dried Spaghetti
  • 60g Parmesan Cheese
  • 10g Basil
  • 30g Walnuts toasted
  • 2 Lemons
  • Salt

Instructions

  • Peel the beetroot, shred in a food processor, heat two tablespoon of olive oil in a pan over a medium heat, add the grated beetroot and a pinch of salt and saute for 5 minutes.

  • Once soft, add 100ml of water and the beetroot powder, cook for 3 minutes, transfer to a food processor with the remaining oil and puree into a paste. Tip in the ricotta and 1 1/2 teaspoon of salt. Blend again until smooth.

  • Cook the spaghetti according to packaging instructions. Keep 200ml of water then drain the spaghetti. In a large bowl, combine the spaghetti with 3/4 of the beetroot mixture (if too thick add some spaghetti water one tablespoon at a time).

  • Twirl the spaghetti on to plates, serve with a sprinkle of Parmesan, basil, walnuts and lemon zest.

Spicy Poke Bowl

Ingredients

Salmon

  • 455g Salmon cubed
  • 60ml Soy Sauce
  • 1 teaspoon Rice Wine Vinegar
  • 1 teaspoon Sriracha Chili
  • 1 teaspoon Sesame Oil

Cucumber

  • 1 Cucumber sliced
  • 120ml Rice Wine Vinegar
  • 120ml Water
  • 100g Honey
  • 1/2 teaspoon Chili Flakes
  • Salt to taste

Sauce

  • 2 tablespoons Sriracha
  • 2 tablespoons Plain Greek Yogurt

Bulk Up

  • 1 Avocado cubed
  • Edamame Beans cooked
  • 1 Mango cubed
  • Pickled Ginger
  • Sesame Seeds

Instructions

Salmon

  • Add the salmon, soy sauce, vinegar, sriracha and sesame oil to a bowl, toss, cover with clingfilm and place in the fridge.

Cucumber

  • Place the vinegar, water, honey, salt and chili flakes into a saucepan, bring to a boil over a high heat then turn off the heat. Add the cucumber slices and stir. Leave to rest for 15 minutes then place in the fridge.

Sauce

  • Whisk the ingredients together in a small container. Add the avocado, beans, mango, pickled ginger, salmon and cucumber to the bowl. Sprinkle sesame seeds on to the salmon and drizzle the sauce on to the vegetables and fruit.

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.

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.

Rainbow Lasagne

Ingredients

Instructions

Red Layer

  • Fry the chopped onion in oil until the colour of the onions begin to change, add the chopped tomatoes and cook for 5 minutes.

  • Tip in the Italian herb mix with 50ml of water and boil while mixing. Leave to simmer and cover the pan for 10 minutes. Scoop the mixture in to a bowl.

Green Layer

  • Add the basil, garlic, almonds, two tablespoons of oil and the cheese to a blender, and combine until smooth. Taste and add salt and pepper if needed.

  • Tip in half the rocket, blend, add the remaining rocket and process again. Scoop the mixture in to a bowl.

Orange Layer

  • Boil the chopped carrots for 5 minutes and preheat the oven to 190C. Add the boiled carrots to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

  • Place the carrots in to a clean blender, process and scoop the mixture in to a bowl.

Purple/Pink Layer

  • Preheat the oven to 190C, add the chopped beetroot to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

  • Place the beetroot in to a clean blender, process and scoop the mixture in to a bowl. You should have four separate colours in four bowls.

  • Line the bottom of a deep dish with the red layer, place lasagne sheets on top. Spoon the green layer on top of the sheets and add more lasagne sheets. Spread the orange layer on top, add sheets and scoop the purple/pink layer out and spread on top. Add the final lasagne sheets to the top and sprinkle with Parmesan and thyme.

  • Place in the oven for 30 to 40 minutes until cooked.

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.

Papaya Salad

Ingredients

  • 5g Chillies chopped
  • 1 Clove Of Garlic minced
  • 80g Papaya peel & shred
  • 25g Carrots peel & shred
  • 60g Tomatoes chopped
  • 20g Green Beans chopped
  • Salad Greens
  • 5g Coconut Sugar
  • 1 tablespoon Tamarind Paste
  • 2 teaspoons Lime Juice
  • 10ml Soy Sauce
  • 30g Peanuts roasted

Instructions

  • In a pestle and mortar, crush the chillies and garlic together. In a medium sized bowl, combine the shredded papaya and carrot, add the chopped tomatoes, green beans and salad greens. Sprinkle with sugar and the chillies and garlic mixture.

  • Place the tamarind, lime juice and soy sauce in a jug, mix with a fork to combine and drizzle on top of the salad. Serve with the roasted peanuts on top.

Bombay Chicken Curry

Ingredients

Instructions

  • Cut the chicken in to smaller pieces, place in a bowl, sprinkle 1/2 teaspoon of salt and pepper, two chopped chillies, 3 tablespoons of lemon juice and two tablespoons of flour, toss until coated and leave to marinate for 15 minutes.

  • Heat oil in a pan, fry the chicken on each side for 1 to 2 minutes. Remove the chicken from the pan, fry the onions until golden brown then add the tomatoes until soft. Tip the onion and tomato in to a blender a long with the yogurt and blend until smooth.

  • Fry the star anise, ginger, garlic, curry leaves, bay leaves, cumin seeds, cloves, 2 peppercorns and three chillies. Add the yogurt mixture to the pan, cook until it begins to thicken. Tip in the chilli flakes, cumin, coriander, paprika, tomato puree, salt to taste and mix.

  • Pour in the cream to form a smoother mixture, tip in the chicken, cook and stir in the spinach. Try to remove any whole spices before eating.

Thai Salmon Curry

Ingredients

Instructions

  • Place the onion, chillies, ginger, garlic, lemongrass, coriander, turmeric, tamarind, cumin, paprika, salt, pepper and 1 tablespoon of olive oil in to a blender and blend to form a paste. Spread half of the paste on to the salmon fillets.

  • Heat a tablespoon of olive oil in a pan, place the salmon in the pan and cook on each side for 3 minutes or until it begins to cook. Tip in the remaining curry paste and cook for a minute or two.

  • Pour in the coconut milk and fish stock and stir. Once the liquid has been brought to a low boil, add the sugar, fish sauce, lime juice and stir.

  • Add the kale, eave to wilt and for the sauce to thicken then serve. Garnish with spring onions, salt and pepper if desired and remove the lemon grass stalk.

Beetroot Pasta Salad

Ingredients

  • 200g Pasta
  • A handful of Walnuts
  • A sprinkle of Pine Nuts
  • 1 Onion diced
  • 1 Garlic Clove diced
  • 1 tablespoon Olive Oil
  • 2 teaspoon Sage
  • Salt to taste
  • Pepper to taste
  • 1 Beetroot cooked
  • 1 tablespoon White Wine Vinegar
  • 60ml Beetroot Juice
  • A handful of Rocket
  • 50g Feta Cheese
  • 1 Lemon

Instructions

  • Cook the pasta according to the packaging directions while roasting the walnuts and pine nuts in a pan over a medium heat. Remove the ingredients from the pan, add the diced onion and garlic to the pan with olive oil and heat for two minutes. Season with sage, salt and pepper and stir.

  • Pour any excess juice from the beetroot into the pan, slice the beetroot and add to the pan. Drizzle with white wine vinegar and combine. When cooked, drain the pasta but keep 100ml of the excess water, add the water and pasta to the pan a long with the beetroot juice and mix.

  • Roughly cut the rocket up, serve the pasta with rocket, feta, pine nuts, walnuts and lemon slices.

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.

Winter Citrus Salad

Ingredients

  • 6 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Lemon Juice
  • 1 tablespoon Agave Nectar
  • 1 teaspoon Salt
  • 200g Kale
  • 2 Grapefruits sliced and peeled
  • 2 Oranges sliced and peeled
  • 2 Blood Oranges sliced and peeled
  • A handful Pecans chopped
  • Pomegranate
  • Vegan Feta Cheese

Instructions

  • Whisk the oil, lemon juice, agave nectar and salt together in a bowl, add the kale and toss to coat. Massage the kale with your hands until the leaves are coated and shiny.

  • Place the kale in a serving bowl, top with segments of fruit, sprinkle chopped pecans, pomegranate and crumble plant-based feta cheese on top.

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.

Beverages

Pink Hot Chocolate

Ingredients

Instructions

  • Heat the milk in a pan until simmering while stirring. Remove from the heat, add the white chocolate and stir until melted. Add the beetroot powder for colour and stir. Pour into a mug, top with whipped double cream, marshmallows and dried rose petals. Add sugar if not sweet enough.

Lavender Collins

Ingredients

Lavender Syrup

Cocktail

  • 45ml Gin
  • 30ml Lemon Juice
  • 15ml Lavender Syrup
  • Sparkling Water

Instructions

Syrup

  • Add 100ml of water and the lavender flowers to a pan, bring to a boil, simmer then remove from the heat and leave to steep for 20 minutes. Strain the liquid to remove the flowers.

  • In a clean pan, add the sugar and 3 tablespoons of water, bring to a boil while stirring for 5 minutes then stir in the lavender liquid. Whisk until combined.

Cocktail

  • Add the gin, lemon juice and lavender syrup to a cocktail shaker with ice, shake until cold then strain into a glass filled with ice. Top with sparkling water, stir and garnish with a slice of lemon and a lavender sprig.

Fig & Vanilla Cocktail

Ingredients

  • 150g Figs chopped
  • 115g Sugar
  • 117ml Water
  • 1 Vanilla Bean cut in half lengthwise & seeds scraped
  • 45ml Vodka
  • 2 tablespoons Lemon Juice
  • 30 - 60ml Soda Water
  • Ice
  • Fresh Figs

Instructions

  • Add the chopped figs, sugar, water and vanilla seeds to a saucepan, bring to a boil, reduce the heat and cook while stirring for 8 minutes or until the figs break down. Let the mixture sit while cooling down for about half an hour then strain the liquid.

  • Add the vodka, fig syrup and lemon juice to a cocktail shaker filled with ice, shake and pour into a glass filled with ice. Top with soda water and garnish with fresh fig slices.

Vegan Milkshakes

Ingredients

Instructions

  • Place all the ingredients apart from the frozen blueberries into a blender, blend until smooth, pour into glasses to serve and top with frozen blueberries.

Pink Gin Cocktail

Ingredients

  • Ice Cubes
  • 25ml Pink Gin
  • 50ml Prosecco
  • Lemonade
  • Raspberries frozen

Instructions

  • Add the ice cubes to a glass, pour in the gin and prosecco followed by the lemonade to top up. Garnish with frozen fruit and a sprig of fresh herbs to serve.

Your Go To Gin-Based Drink

Ingredients

  • A handful of Frozen Blueberries
  • A dash of Soda Water
  • 1 Lime Wedge
  • 50ml Gin
  • 50ml Lime Cordial
  • 2 dashes of Celery Bitters
  • Ice Cubes
  • 1 sprig of Rosemary

Instructions

  • Place a handful of frozen blueberries into a glass with a dash of soda water. In a cocktail shaker add the squeezed lime wedge, gin, lime cordial, celery bitters and some ice and shake. Strain the liquid into the prepared glass and serve with a sprig of rosemary.

Classic Cosmopolitan Cocktail

Ingredients

  • 1 Lemon
  • Sugar
  • 45ml Lemon Vodka
  • 15ml Triple Sec
  • 30ml Cranberry Juice
  • 10ml Lime Juice
  • Ice

Instructions

  • Rub a slice of lemon around the edge of a cocktail glass, pour some sugar on to a plate and dip the glass into the sugar. Shake the vodka, triple sec, cranberry juice, lime juice and ice and strain into your prepared glass.

  • Garnish with orange zest or lemon zest!

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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