Broccoli and Red Pepper Stir Fry with Cashews
Serves 4 Ingredients: 2 tsps coconut oil 2 tbsps water 1 garlic clove crushed 2.5cm ginger, peeled, grated 4 spring onions, slice diagonally 2 red
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Serves 4 Ingredients: 2 tsps coconut oil 2 tbsps water 1 garlic clove crushed 2.5cm ginger, peeled, grated 4 spring onions, slice diagonally 2 red
Ingredients: 250g beetroot, diced (cooked or raw)* 250g butternut, raw 250g baby spinach, raw 2 discs feta Sunflower seeds Method: Place the butternut and beetroot
Ingredients: Half can chickpeas, drained and rinsed 4 balls of cooked beetroot (or about 6 quarters) 2 tbsp. extra virgin olive oil
Ingredients: 1 x 400g tin chickpeas, drained 60ml (1/4 cup) wholewheat flour + extra for dusting 60ml (1/4 cup) olive oil Salt
Ingredients: 1 can chickpeas, drained and rinsed 2 to 4 tbsp. water 2 tbsp. extra virgin olive oil 1 tbsp. lemon juice 1 garlic
Ingredients: 45ml (3tbs) olive oil 15ml (1tbs) lemon juice 1 clove garlic, crushed salt and pepper to taste 2 spring onions, chopped 50g tomato, chopped
Ingredients: 300g couscous 1 heaped tbsp finely chopped coriander 1 heaped tbsp finely chopped flat-leaf parsley 1 heaped tbsp finely chopped mint juice of 1
Serves 4 Ingredients: 500g button mushrooms (or mixed with portabello) 3 cloves garlic 125ml chopped fresh parsley 60ml olive oil 60ml lemon juice Salt
Serves 4 Ingredients: 350g brown rice (or brown basmati rice) * 450ml olive oil 1 small onion, roughly chopped 2 cloves of garlic, roughly chopped
Ingredients: 500g cubed and de-seeded butternut 2 tablespoons olive oil 1 teaspoon salt 2 onions, finely chopped 2 garlic cloves, crushed 1/2 teaspoon dried rosemary
