Cauliflower & Fig Smoothie

Yes, that’s right guys cauliflower, you read that correctly. A unique combination of ingredients to get you started for the day. A slightly thicker consistency than most smoothies so it can also be used as the base for a breakfast bowl, just add a few more figs or some chopped banana or whatever you fancy really; mix it up as you like. A combination of both sweet, savoury and earthy flavours making this recipe like no other.

Ingredients:

• 1 cup chopped cauliflower
• 200ml coconut milk
• 4 soft figs
• 1/4 tsp ground cinnamon
• 1 dsp peanut butter
• 1 dsp golden syrup
• 8-10 ice cubes

Method:

1. Using a blender or food processor blitz all ingredients until smooth. Serve in a glass or alternatively in a bowl if you prefer using the mixture as a breakfast bowl base.

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Black Bean & Mushroom Barley

I can never understand why Pearl Barley doesn’t get as much love as other grains. Sure, it takes a bit longer to cook but its flavour is insane! It can hold its own against the earthy combo of the Black Beans and Mushrooms and the little kick at the end completes it perfectly. If you’ve never tried out Pearl Barley (or even if you have) then this is definitely worth a go!

Ingredients:

• 1 can (400g) black beans, drained and rinsed
• 5 closed cup mushrooms, roughly chopped
• 100g pearl barley, rinsed
• 1 tbsp golden syrup
• 4 garlic cloves, roughly chopped
• 1/4 tsp chilli flakes
• 500ml vegetable stock
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp onion granules
• 1 dsp Worcestershire sauce

Method:

1. Start by frying the mushrooms for 5-6 minutes, stirring occasionally on medium heat.
2. Then, pour in the olive oil and add the garlic and fry until the garlic starts to lightly brown.
3. Add the black beans and the seasonings, mix and cook for a further 2-3 minutes.
4. Pour in the syrup, Worcestershire sauce and stock, mix well, cover and drop the heat. Leave to cook for 40 minutes (stirring occasionally) or until the barley has softened but still has a bite to it.

Enjoy 🙂

Courgette Gazpacho

A twist on the Spanish classic; only no tomatoes and a considerably greener looking chilled soup. A real refresher, filled with natural and healthy ingredients. In this recipe I decided to remove any bits in the blending process, however you can leave it the way it is and enjoy the earthier flavours and added texture. Additionally, if you keep the sieved bits in a separate bowl you could either boil up some potatoes or some pasta and use that as your base, mixed with some extra virgin olive oil; this way nothing goes to waste and you get all the nutrients from the ingredients.

Ingredients:

• 1 courgette
• 1 garlic clove
• 1 tsp lemon juice
• 5-6 basil leaves
• 1 tbsp olive oil
• 400ml water
• 1 spring onion
• A handful of curly kale
• Salt
• Pepper
• Extra Virgin olive oil

Method:

1. Put all ingredients into a food processor and blitz until smooth.
2. Strain the mixture through a sieve and into a deep bowl or jug.
3. Leave in the fridge for at least an hour before serving.
   Optional: upon serving drizzle over some extra olive oil and serve.

Enjoy ☺️

Foul Muddammas

I know I have previously mentioned Foul Muddammas or Fava Beans as more commonly known here in the UK. A fantastically versatile legume that can stand up in its own right or can be added to anything if you fancy a hit of protein or fibre. This dish keeps the beans the star of the show with the shallots and chilli adding a satisfying warmness.

Ingredients:

• 1 can fava beans (foul mudamas, drained and rinsed)
• 1/2 shallot, finely chopped
• 2 garlic cloves, grated
• 1/2 tsp ground cumin
• 1 chilli, finely chopped
• 1 dsp lemon juice
• 1 large on the vine tomato, roughly chopped
• 1 handful parsley, finely chopped
• 1 tbsp olive oil
• 200ml water

Method:

1. In a pan on medium-high heat add the beans and the water and bring to a gentle simmer.
2. Add the cumin, stir, leave for a minute and then switch off the heat.
3. Then add the shallot, garlic and chilli, mix and leave for 2 minutes.
4. Upon serving add the tomato, parsley and drizzle over the lemon and olive oil.

Enjoy 🙂

Nectarine & Avocado Salsa

Colourful, vibrant and refreshing salsa that makes the perfect accompaniment to any summer picnics that you have planned this year.

Ingredients:

• 1 ripe nectarine
• 1 ripe avocado
• 1 tbsp lime juice
• 1/2 of 1 small shallot, finely chopped
• 5-6 basil leaves, finely chopped
• Pinch of salt

Method:

1. Start by removing the avocado skin and stone and chop into small chunks.
2. With the nectarine, remove the core stone and end bits and cut into small chunks too.
3. In the bowl of choice add all the ingredients including the salt and mix thoroughly.

Enjoy 🙂

Red Pepper, Sun Dried Tomato & Chickpea Salad

When I’m in the mood for no nonsense food with a bit of crunch this is my go to. The sun dried tomatoes add that little bit of richness and drizzling over the oily tomato juice just makes this dish sing

Ingredients:

• 2 tbsp dried (ready to eat) chickpeas
• 1 red sweet pointed pepper, roughly chopped
• 6 sun dried tomatoes, roughly chopped
• 1tbsp oil (from the sun dried tomato jar)
• Small handful of fresh mint, finely chopped
• Chilli flakes

Method:

1. Get your serving bowl and mix all of the ingredients together thoroughly. For the final touch, sprinkle over some chilli flakes and serve.

Enjoy 😊

Miso Haricot Soup

Right now miso paste is my favourite ingredient in the pantry. It lifts every dish with its umami taste and this soup is no exception!! Warm, hearty and unbelievably tasty – this soup is a winner!

Ingredients:

• 1 can haricot beans, drained
• 2 garlic cloves, roughly chopped
• 1 tbsp miso paste
• 400ml vegetable stock
• 1 tbsp vegetable oil
• Crushed black pepper

Method:

1. Start by frying the garlic in the oil for a couple of minutes on medium heat.
2. Add the miso paste and fry for a further minute, stirring continuously.
3. Add the beans, season with the pepper and cook for a couple of minutes.
4. Pour in the stock, mix well and cook for 10 minutes and then serve.

Enjoy 🙂

Kidney Bean Dip

Simple and delicious. The sun is shining and it’s the perfect weather to grab something light but packs a flavourful punch!

Ingredients:

• 1 can (400g) kidney beans, half drained
• 1 tbsp lime juice
• 1 tsp golden syrup
• 1/4 tsp hot chilli powder
• 1 garlic clove
• 1 tsp tomato puree
• 1 tbsp olive oil
• Salt

Method:

1. Place all ingredients in a food processor, season with salt and blitz until smooth.

Enjoy ☺️

Asparagus Stir Fry

It is so important to make the most of vegetables when they are in season. Asparagus is so delicious and shouldn’t be missed out. This recipe is packed with flavour, an easy way to get one of your 5 a day, so good on its own or as a side dish.

Ingredients:

• 250g asparagus, chop off the woody end part and cut into chunks. (Rinse and pat dry before cooking)
• 2 garlic cloves, finely chopped
• 2 inch piece fresh ginger, peeled and cut into small batons
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 dsp cashews, crushed
• 1 tsp sesame oil
• 1/4 tsp chilli flakes

Method:

1. Start by frying the asparagus with the garlic and ginger in the olive oil for 4-5 minutes.
2. In the meantime, in a small bowl mix the soy, chilli and sesame oil.
3. Then pour the soy mixture over the asparagus and cook for 2 minutes, stirring continuously.
4. Upon serving sprinkle over the crushed cashews and serve.

Enjoy 🙂

Spicy Adzuki Salad

Believe it or not, you can get adzuki beans these days in high street supermarkets so there’s no excuse to try this spicy bowl of goodness. The beans are packed full of protein but not as starchy as chickpeas or black beans so the dish is light and refreshing but will keep you feeling full and satisfied all day. A nice simple recipe to kickstart your weekend.

Ingredients:

• 1 can (400g) adzuki beans, drained and rinsed
• 1 fresh chilli, finely chopped
• 2 tbsp olive oil
• 2 lime juice
• 1/4 tsp ground ginger
• 1/4 tsp dried mint
• 1 handful of fresh basil, roughly chopped
• Salt

Method:

1. Using the serving dish of choice, mix all the ingredients thoroughly together, season with salt and serve.

Enjoy 🙂