Summer Recipes

Watermelon Daiquiri

Ingredients

  • 600g Watermelon cubed and frozen
  • 120ml Rum
  • 2 - 4 tablespoons Sugar
  • 2 tablespoons Lime Juice

Instructions

  • Pop all of the ingredients into a blender, blend until smooth (you'll need to scrape down the sides). Pour into a glass and serve!

Coconut & Turmeric Ice Cream

Ingredients

Instructions

  • Tip the coconut milk, maple syrup, ginger, turmeric, peppercorns and cardamon in to a saucepan and combine. Add the vanilla bean, cinnamon stick and bay leaf.

  • Place on a medium heat and simmer while stirring. Remove from the heat, carefully tip in to a large mixing bowl and leave to cool. Once completely cooled, place in the refrigerator overnight.

  • Strain to remove the solid ingredients and add the mixture to an ice cream maker, churn for 35 minutes or until an ice cream consistency forms.

  • Place in the freezer overnight.

Eat The Rainbow Tortillas

Ingredients

Instructions

  • Roast cubes of butternut squash or pumpkin with a little oil until browned and season with salt. Meanwhile, slice the veg.

  • Get creative with your tortillas, add soured cream, and pile up the veg or mash the butternut squash/pumpkin, spread on to the tortilla and pile up! Sprinkle sesame and linseeds on top and drizzle with lime juice to serve.

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!

Piri Piri Sauce

Ingredients

  • 2 Red Bell Peppers
  • 1 Onion
  • 2 Garlic Cloves peeled
  • 180ml Lemon Juice
  • 120ml Red Wine Vinegar
  • 2 teaspoons Piri Piri Blend
  • 2 Bay Leaves
  • 100ml Olive Oil

Instructions

  • Roast the bell peppers and onions, chop and place into a blender. Blend until a paste forms, add the garlic, 120ml of lemon juice, 60ml of vinegar, the zest of one lemon, the piri piri blend and salt and blend.

  • Pour the mixture into a saucepan, add the bay leaves and simmer for 20 to 30 minutes. Leave to cool, remove the bay laves and pour back into the blender. Add 60ml of lemon juice, 60 ml of red wine vinegar and 30g of lemon zest. Puree while slowly pouring in the olive oil. Store in the fridge.

Healthy Sweet Potato Burgers

Ingredients

Instructions

  • Preheat the oven to 200C, place the linseed and water in to a bowl, mix and leave in the fridge for 15 minutes.

  • Cut the sweet potato in to quarters, brush with olive oil and place in the oven for 30 minutes.

  • In a pan, heat one tablespoon of oil and fry the chopped onion for 2 minutes followed by the garlic for another 2 minutes then remove from the heat.

  • Place the chickpeas in a food processor, pulse and tip in to a mixing bowl, add the sweet potato to the food processor, pulse until a mash forms and place in the mixing bowl.

  • Tip in the onion, garlic, salt, cayenne pepper, cumin, smoked paprika, chopped coriander, the linseed and water mixture and black pepper to taste.

  • Combine the ingredients together and using your hands form six burger patties. The mixture should be slightly sticky, if not add a couple drops of water.

  • Place the patties in the fridge for 30 minutes or until firm. Heat a griddle pan, brush the burgers with oil and fry until brown on both sides or cook on a barbecue grill!

  • Place the burger on to a bun, spread hummus on top of the burger followed by spinach and radish.

  • Mash the avocados in a bowl with lime juice, salt, pepper and chilli powder.

  • Spoon the smashed avocado on top of the salad and place the other half of the bun on top. Serve and enjoy!

Homemade Barbecue Sauce

Ingredients

Instructions

  • Add all of the ingredients to a mixing bowl and whisk to combine. Taste and season if needed. Store in the fridge for up to a week.

Traditional Hot Dogs & Homemade Condiments

Ingredients

Hot Dogs

  • Hot Dogs
  • Hot Dog Buns
  • Red Onion
  • Cherry Tomatoes halved
  • Gherkin slices
  • Spring Onion chopped

Mustard

Tomato Sauce

Instructions

Hot Dog

  • Place the hot dogs over a medium heat on a barbecue grill. Turn the hot dogs regularly and keep an eye on them, making sure they do not burn. We recommend not walking away from the grill while cooking hot dogs.

  • Once cooked, place the hot dog in the buns, top with onions, tomatoes, gherkins and spring onions and finally drizzle your favourite sauce on top.

Mustard

  • Grind the mustard seeds using a pestle and mortar or an easier alternative is to use a spice grinder.

  • Tip the ground seeds in to a clean glass jar and tip in the apple cider vinegar, water and sea salt. Stir the ingredients thoroughly until combined.

  • Allow the mustard to sit at room temperature for 8 hours then place in the fridge. Taste and add honey if needed. We suggest preparing the mustard a couple of days before intended use for enhanced flavour.

Tomato Sauce

  • Tip the oil in a frying pan over a medium heat and sautee the onions until softened.

  • Add the garlic, cook for a minute, tip in the tomato passata, maple syrup, vinegar, smoked paprika and ground cinnamon. Stir and allow to cook by covering and reduce for 10 minutes.

  • Carefully remove from the heat, add to a blender and combine until smooth. If too thick, add water. Pour in to a glass jar and store in the fridge.

Homemade Coleslaw

Ingredients

Instructions

  • Slice each quarter of the cabbage and shred. Place the shredded cabbage into a bowl a long with the grated carrots and the chopped parsley. Toss to mix.

  • In a separate bowl, combine the mayonnaise, vinegar, mustard, celery seeds, salt and pepper together. Taste and season as desired.

  • Drizzle two-thirds of the dressing over the cabbage mixture, stir until coated. If dry add the rest of the dressing and serve with a sprinkle of pumpkin seeds.

Classic Beef Burger Recipe

Ingredients

  • 1 Onion
  • 500g Beef Mince
  • 1 Egg
  • 1 teaspoon Vegetable Oil
  • 4 Burger Buns
  • Meat Seasoning

Instructions

  • Add the beef to a large bowl a long with the diced onion and one egg and combine the ingredients together.

  • Separate the beef mixture in to four, wet your hands and roll the beef in to four ball shapes.

  • Squeeze to form a burger pattie shape making sure each burger has the same thickness.

  • Place the burgers on to a plate, cover with clingfilm and leave in the fridge for an hour.

  • Heat your barbecue to a medium heat, lightly brush vegetable oil on one side of the burger and sprinkle with meat seasoning.

  • Place the burgers on to the barbecue (oil-side down) and cook for 5 minutes or until lightly charred.

  • Oil the other side of the burger, season and cook for a further 5 minutes. Make sure your burgers are cooked, remove from the heat and place the burgers on to a plate for a couple of minutes.

  • Serve in a bun with your favourite toppings and condiments.

Barbecue Chicken Kebabs

Ingredients

  • 2 Garlic Cloves grated
  • 1 teaspoon Ginger
  • 140g Natural Yogurt
  • 60ml Passata
  • Olive Oil
  • 2 teaspoons Chicken Seasoning
  • 4 Chicken Breasts skin removed
  • 2 Bell Pepper chopped
  • 1 Courgette chopped
  • 1 Onion chopped

Instructions

  • Pop the garlic, ginger and yogurt into a mixing bowl a long with the passata, one tablespoon of oil and the chicken seasoning. Mix until combined.

  • Cut the chicken into bite-sized cubes, add to the bowl, season with salt and toss until coated. Cover with clingfilm and leave in the refrigerator for two hours.

  • Thread the veg and chicken on to the skewers, drizzle with oil and they are ready to go on the barbecue until cooked all the way through!

Green Superfood Smoothie Bowl

Ingredients

Instructions

  • Add the milk, spinach, avocado, seeds, banana, pineapple, mango and spirulina powder to a blender and blend until smooth.

  • Poor into a bowl and top with chia seeds and bee pollen.

Organic Sweet Pepper and Cream Cheese Sandwiches

Ingredients

  • 2 Red Bell Peppers
  • 2 Yellow Bell Peppers
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 2 Cloves of garlic
  • 2 teaspoons Salt
  • 1 teaspoon Organic Black Pepper
  • Wholegrain Bread
  • Garlic and herb cheese
  • Cress

Instructions

  • Preheat the oven to 250C, place the whole peppers on a baking tray, carefully turning twice while cooking and cook until the skin wrinkles and the peppers are charred. Leave to cool.

  • Mix the olive oil, balsamic vinegar, garlic, salt and pepper together in a bowl.

  • Carefully slice the peppers, removing the stems, peels and seeds, place the pepper slices in the bowl with the olive oil mixture. Cover and leave overnight in the refrigerator.

  • When ready to serve, spread the cheese on to a slice of bread, add the peppers and sprinkle cress, salt and pepper on top. Place a slice of bread on top and serve.

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.

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.

Quinoa Tabbouleh

Ingredients

  • 100g Quinoa
  • 75g Parsley chopped
  • 300g Tomatoes chopped
  • 100g Cucumber chopped
  • 1 tablespoon Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1/2 Lemon
  • Vanilla Extract
  • 1 teaspoon Agave Syrup
  • A pinch of Himalayan Salt
  • 1/2 Garlic Clove crushed
  • 50g Mixed Greens

Instructions

  • Immerse the quinoa in hot water and cook on a gentle simmer for 15-20 minutes.

  • Mix the olive oil, vinegar, the zest of half a lemon and the juice of half a lemon, vanilla extract, syrup, salt and garlic together.

  • Place the mixed greens, parsley, tomatoes and cucumber into a bowl, place the quinoa on to the bed of salad and drizzle the dressing on top. Toss until evenly coated and serve.

Iced Coffee Popsicles

Ingredients

Instructions

  • Combine all of the ingredients until the sugar dissolves.

  • Carefully pour the mixture in to popsicle molds and place in the freezer over night.

Chia Seed Lemonade

Ingredients

Instructions

  • Pour the water into a glass, add the juice of one lemon and stir in the sugar.

  • Stir in the chia seeds, leave to sit for 10 minutes and serve with ice and lemon wedges.

Black Bean 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.

Blueberry Superfood Smoothie Bowl

Ingredients

Instructions

  • Combine all the ingredients in a blender until smooth. Spoon into a bowl and top with fresh blueberries, chia seeds, desiccated coconut and passionfruit!

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.

Charcoal Tortillas

Ingredients

Instructions

  • Combine the flour, charcoal and salt in a bowl, mix in the oil and water to create the dough. Knead for a couple of minutes.

  • Divide the dough into 30g pieces, roll out into a thin circular shape and heat a frying pan until hot. Fry each tortilla for 30 seconds on each side, remove from the heat and pack with tortilla fillings.

Ice Cream Sandwich

Ingredients

Biscuits

  • 75g Wholemeal Flour
  • 1 teaspoon Baking Powder
  • 75g Oats
  • 50g Sugar
  • 75g Butter
  • 1 tablespoon Golden Syrup
  • 2 tablespoons Milk

Ice Cream

Instructions

Biscuits

  • Preheat the oven to 180C or 160C for fan assisted ovens and line a baking tray with baking paper.

  • Sift the flour in to a mixing bowl, tip in the baking powder, oats and sugar and mix.

  • Using a saucepan or a microwave, melt the butter, milk and syrup together and combine with the dry ingredients.

  • Use a spoon to create equal sized biscuits, place on to the lined baking tray and shape until each biscuit is round. Leave enough space for each biscuit to spread.

  • Place in the oven and bake for 10 to 15 minutes or until golden brown.

Ice Cream

  • Tip all of the ingredients apart from the blueberries in to a blender and pulse. Pour in the berries and blend for two minutes or until the berries have broken down.

  • Once you have a smooth consistency, pour the mixture in to an ice cream machine and churn.

  • Place the mixture in to an air tight container and freeze until firm.

  • Remove the ice cream from the freezer, scoop a generous amount of ice cream out and sandwich between two biscuits and return to the freezer.

Elderflower & Strawberry Tea

Ingredients

Instructions

  • Place the elderflowers into a container that has an airtight lid. Add the sugar, citric acid then pour the boiling water on top and stir.

  • Leave to cool slightly before adding the strawberries, mix and press the strawberries against the sides of the container. Cover and leave for 3 days. Stirring twice a day.

  • Strain the tea into bottles, seal and store in a cool place. Serve with water or lemonade.

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.

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.

Watermelon Wedges

Ingredients

Instructions

  • Carefully using a sharp knife, lay the watermelon on a cutting board and trim both ends. Stand the watermelon up and slice down the middle. Lay each half flesh side down and cut in half again (length ways).

  • You should be left with four pieces of watermelon. Turn each quarter horizontal and slice into triangles.

  • Carefully push a popsicle stick through the skin of each triangle and lay the watermelon popsicles down on a baking tray.

  • Sprinkle the flesh with salt, melt the chocolate and drizzle across the watermelon and top with chopped almonds.

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.

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!

Turmeric, Orange & Ginger Lemonade

Ingredients

Instructions

  • Juice the lemons and oranges in to a bowl, tip in the sugar, turmeric and ginger and combine thoroughly.

  • Pour in the cold water and whisk. Tip the mixture in to a jug with ice cubes and serve with fresh slices of orange and lemon and garnish with fresh mint.

Cream Cheese & Tomato Tart

Ingredients

  • 205g Flour
  • 125g Unsalted Butter
  • 6 Eggs
  • 1 tablespoon Cold Water
  • 20 Cherry Tomatoes
  • 2 teaspoons Olive Oil
  • Thyme
  • 200ml Sour Cream
  • 100g Cottage Cheese
  • 115g Parmesan Cheese grated
  • Salt to taste
  • Pepper to taste

Instructions

  • Tip the flour, butter and a pinch of salt in to a food processor to create breadcrumbs.

  • In a bowl, whisk one egg and a tablespoon of water together and gradually add to the food processor while it's slowly running.

  • Once the mixture has formed in to a ball, lightly flour a clean work surface and knead the dough. Form a rectangular sphere shape with the dough (see picture), wrap in clingfilm and place in the fridge for 3 hours or more.

  • Preheat the oven to 150C, cut the tomatoes in half, place on a baking tray, drizzle with oil and scatter with thyme. Season with salt and pepper and cook in the oven for half an hour and leave to cool.

  • Preheat the oven to 180C, roll out the pastry in to a rectangle shape, line a tart dish with baking paper and then line with the dough.

  • Bake the dough for 15 to 20 minutes or until golden brown.

  • In a large mixing bowl, whisk the sour cream, cottage cheese, parmesan cheese and five eggs together a long with some thyme, salt and pepper to taste.

  • Pour the mixture on top of the tart base, place the tomato slices on top, bake for 15 minutes or until set. Leave to cool and serve.

Summer Eclairs

Ingredients

Eclairs

  • 170g Lightly Salted Butter
  • 200g Plain Flour
  • 8 Eggs
  • 300ml Milk
  • 150ml Double Cream
  • 3 Eggs yolk
  • 50g Caster Sugar
  • 3 tablespoons Cornflour
  • 1 teaspoon Vanilla

Purple

Yellow

Instructions

Eclairs

  • Sieve the flour in to a large mixing bowl and leave to sit. Melt the butter in a saucepan with 450ml of water, bring to a boil and simmer until melted.

  • Add the flour to the water and butter mixture while whisking vigorously until smooth and leave to cool.

  • Preheat the oven to 200C or 180C for fan assisted ovens and line two baking trays with baking paper.

  • Once the mixture has cooled down, add an egg and beat until smooth. Repeat this process until your mixture is smooth and drops off a spoon.

  • Carefully add the mixture to a piping bag and slowly pipe 5 eclairs on to each baking tray. Place in the oven for 35 to 40 minutes or until golden and risen slightly. Using a knife, split down the middle of each eclair and return to the oven upside down for 5 minutes. Remove from the oven and leave to cool.

  • Add the milk and cream to a pan and heat until the liquid begins to simmer. Remove from the heat.

  • In a bowl, combine the egg yolk, caster sugar and cornflour and tip in to the milk mixture, combine and return to the heat until the mixture begins to thicken. This should take around 5 minutes.

  • Use a sieve to transfer the liquid in to a jug, cover with clingfilm and place in the oven for 4 hours.

  • Transfer the mixture in to a piping bag and pipe inside the eclairs.

Icing

  • In a bowl, combine 125g of icing sugar with 15ml of water. Repeat until you have seperate bowls of icing. In each bowl add natural food colouring ingredients to change the colour of the icing.

  • Place the eclairs on to a cooling rack and spread the icing on top, place in the fridge to set.

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!

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.

Quick Quinoa Burgers

Ingredients

Instructions

  • Tip the quinoa, lentils, sea salt, curry powder, cumin and 350ml of water in to a large pot, combine and bring to the boil. Leave to simmer for 15 minutes or until the water is absorbed.

  • Remove from the heat and leave the quinoa mixture to cool for half an hour.

  • Add the ground linseed to a small bowl with two tablespoons of water, stir, add to the quinoa mixture and mix.

  • Split the mixture in to four burger patties, heat a pan on the hop, add one tablespoon of oil and cook the patties for 5 minutes or until brown on each side.

  • Place the burgers inside a burger bun with mixed greens.

Pink Passion Fruit Smoothie Bowl

Ingredients

Smoothie

  • 2 Passion Fruit insides
  • A handful of Acai Berries
  • 1 teaspoon Acai Berry Powder
  • 50g Mixed Berries frozen
  • 1 Banana
  • 120ml Oat Milk

Toppings

Instructions

  • Combine the smoothie ingredients using a blender until thick and smooth. Pour into a bowl and top with fruit and superfoods!

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.

Grilled Shrimp Skewers

Ingredients

  • 900g Shrimp/Prawns
  • 2 tablespoon Olive Oil
  • 2 Garlic Cloves grated
  • 1 tablespoon Lemon Juice
  • 1/4 teaspoon Oregano
  • A pinch of Salt
  • Pepper to taste

Instructions

  • In a bowl combine the oil, garlic, oregano, lemon juice, salt and pepper and thread the shrimp onto skewers.

  • When the barbecue reaches a medium to high heat, carefully oil the surface and brush each shrimp with the glaze, place on to the barbecue and cover.

  • After 2 to 3 minutes, flip the skewers, cover and grill for 2 minutes adding more glaze if necessary.

  • Make sure the shrimp are cooked and serve warm.

Rose Iced Tea

Ingredients

Instructions

  • Boil the water. In a large jug/pitcher add the cardamom pods, petals, lemonade and lemon slices. Stir in the vanilla extract and sugar then carefully pour the hot water on top and stir. Steep for 2 hours then strain the tea to remove the cardamom pods, petals and lemon slices. Serve over ice with rose buds to garnish.

Superfood Spirulina Popsicles

Ingredients

  • 375ml Coconut Milk
  • 100g Cashew Butter
  • 160g Maple Syrup
  • 2 tablespoons Water
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Lime Juice
  • 1 tablespoon Spirulina Powder
  • 1 tablespoon Vitamin C Powder

Instructions

  • In a bowl, tip in the spirulina and water and dissolve. Place all ingredients, including the dissolved spirunlina, in to a blender and blend until smooth.

  • Taste the mixture and add more maple syrup or lime juice if too bitter and more water if the mixture is not liquidy enough.

  • Tip the mixture into popsicle moulds, place in the freezer for 30 minutes, insert the sticks and then freeze overnight.

  • For a gradient affect (see picture) follow this recipe however, divide the process in to three separate bowls and adjust the quantity of spirulina in each mixture. Add the darkest mixture first, followed by the medium and finally the lightest shade last.

  • Remove from the freezer, place the moulds in to a pot that's filled with hot water from a tap and leave to stand. Make sure the water does not touch the popsicles.

  • Every couple of seconds, remove the mould from the water and see if the popsicles are loose. Place on to baking paper and return to the freezer, ready to consume.

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.

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.

Coconut & Mango Chia Pudding

Ingredients

  • 1 can of Coconut Milk
  • 3 tablespoons Chia Seeds
  • 1 tablespoon Maple Syrup
  • 1 Mango
  • Coconut Flakes

Instructions

  • Mix the coconut milk, chia seeds and maple syrup together, leave for 5 minutes then stir again. Leave in the fridge overnight or at least up to an hour.

  • Slice the mango into cubes, pop into a blender and blend until smooth. When the chia pudding has set, spoon into a glass or jar, top with the mango puree and continue to layer up. Sprinkle with coconut flakes and dig in!

Homemade Pink Lemonade

Ingredients

  • 300g Sugar
  • 2 Lemons
  • 1 Orange
  • 500g Raspberries
  • 350ml Water
  • Sparkling water

Instructions

  • Place the sugar, raspberries and water in to a pan and using a sieve, squeeze in the juice of two lemons and one orange.

  • Bring to the boil, stir and leave to cool. Once cooled, using a sieve strain the liquid and press down of the raspberries to extract as much juice as possible.

  • Store in an airtight glass container in the fridge and consume within one week.

  • When ready to serve, pour in to a glass with ice and top up with sparkling water.

Organic Mojito Popsicles

Ingredients

Instructions

  • Tip the water and sugar in to a pan, mix and bring to a boil until the sugar has dissolved.

  • Remove from the heat, carefully pour the mixture in to a bowl, add the rum, mint leaves, carbonated water and lime juice and mix thoroughly.

  • Pour the mixture in to popsicle moulds and add a slice of lime and a popsicle stick.

  • Place in the freezer for at least eight hours. When ready to serve, carefully remove from the moulds and using a small amount of water, stick chia seeds to the top (see picture) for decoration.

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.

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.

Vegan Beetroot Burger

Ingredients

Instructions

  • Saute the onion in a frying pan using olive oil. Add a pinch of salt and pepper and when the onion begins to soften, increase the heat and add the mushrooms.

  • Sprinkle another pinch of salt and pepper on to the mushrooms, cook until they start turning brown. This should take around 3 minutes.

  • Remove from the heat, add the black beans and roughly mash. Make sure you leave some texture.

  • Tip the mixture in to a mixing bowl, add the cooked quinoa, cooked chickpeas, shredded beetroot, beetroot powder, cumin, chilli powder and smoked paprika. Stir until the ingredients are combined.

  • Add the ground walnuts, mix and place in the fridge for half an hour.

  • Preheat the oven to 190C, line a baking tray with baking paper and form the mixture in to eight burger patties.

  • Place the burgers on to the baking paper, brush with olive oil and bake for 20 minutes. Carefully flip the burgers over and cook for a further 20 minutes or until cooked all the way through.

  • Serve inside a burger bun with mixed greens and avocado.

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.

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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