Category: Uncategorized

CARROT & CORIANDER SOUP (VEGAN)

My version of carrot and coriander soup is low fat, vegan friendly, full of flavour and quick to make.

It’s Ideal for when you want something that’s quick, yet filling and full of flavour.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1/2 an oinion

5 large carrots, peeled and roughly chopped.

5 cups of vegetable stock

bunch of fresh coriander

Salt and pepper

Instructions

Add all the ingredients together in a saucepan and boil for about 15 minutes until the vegetables are tender.

Place the tender vegetables in the blender and mix until smooth.

Reheat in pan, add salt, Peter and fresh coriander and serve.

Vegan Potato curry

Ingredients

3 medium size potatoes

½ cup tomato puree

2 tsb oil

½ cup Chopped coriander leaves.

1 bay leaf

Spices

½ tsp red chili powder

½ tsp cumin (or jeera)

¼ tsp mustard (or rai)

¼ tsp turmeric (or haldi)

Method:

Heat pan and add oil.

Then add bay leave, cumin and mustard.

Sizzle until the seeds begin to crackle.

Add chopped or purée tomato and spices. Stir well and let it cook for 3 minutes. 

Now Add in the potatoes and mix well for 2 mins.

Add water to the curry water to partially cover potatoes.

Cover the pan and let it cook until the potatoes are fully cooked. This should take around 20mins.

Taste and Check salt and spice. Add more if needed.

Once cooked, Garnish with coriander leaves.

Summer Strawberries

I love local produce and I love strawberries in the summer! I know, I know we get strawberries pretty much all year round, but there is something very summery about strawberries!

So no surprise, I had fresh, English strawberries with a bowl of kefir for breakfast this morning. Another way I like to team these two is by blending the berries with some kefir to make a strawberry smoothie! If you want you could add 50ml of water to make it a more drinkable consistency. Try it and let me know in the comments.

Curly Kale Crisps

I am always finding new ways I can include kale in my diet to increase my iron intake! And these curly kale crisps are delicious and so simple to make…

Ingredients:

Sainsbury’s sliced curly kale

Virgin olive oil

Sea Salt

Method:

Wash the kale and pat dry with a kitchen towel. Leave to for 1/2 hour uncovered.

Preheat the oven on gas mark 200C.

Take the kale and make sure it is dry.

Line a baking tray with foil and speak the kale out evenly on the tray.

Drizzle with a olive oil and sea salt and place in the warm oven for approx 20-25 mins

The time will vary on the type of oven you have so I would start checking after 15mins. Once it is cooked take out of the oven and leave to cool down and crisp up before serving!

Kale Smoothie with Blueberries

Kale Smoothie with Blueberries

This is a delicious smoothie rich in iron, antioxidants and vitamin C. It tastes really nice too!

Ingredients:

2 cups of kale

1 cup blueberries

1.5 Tablespoons of plain, fat free Greek style yoghurt

200ml of unsweetened coconut milk – I use the Vitacoco brand

Method:

I used the Sainsbury’s sliced curly kale which isn’t really tender so I steam it for 10mins in my steamer which is 2 mins longer than the packet instructions.

Then blend all ingredients together in a blender or Nutribullet – which ever you prefer; for this recipe I just use my blender. Also use a dairy alternative yoghurt for a vegan smoothie.

Then pour into a glass and enjoy!

This is great for natural iron and to boost your energy. A great smoothie to start your morning! x

Homemade Yoghurt

I love to make yoghurt at home. Here is a simple recipe you can try too. Do let me know how you get on in the comments, below.

Ingredients:

1 litre whole milk

2 tbs of ‘live culture’ yoghurt

Method:

Heat the milk in a pan and bring to a boil. 

Transfer the milk in to a thermos or steel pot; you can also use a natural clay terracotta pot if you have one. I use this as it keeps the mixture warm to turn into yoghurt. 

Leave to cool until it is hand hot (approx. 46C)

Add the 2 tbs of yoghurt and mix well. Cover the pot and leave in a warm place for approx. 8-10 hours.

You could leave it to rest inside the oven on a very low heat. I just keep it overnight inside my microwave (turned off).

Making Healthy Juices

I love making healthy juices as a supplement to my diet. I love the taste, and feel so much better inside when I drink one of my health juices.

To get started with juicing at home I would recommend investing in a good juicer – it doesn’t have to be expensive! A Juicer will ‘juice’ your fruit/veg and separate the pulp from it; you throw out the pulp and drink the juice! Simple. 

Here are a few good options for juicers:

The above range of Juicers are all good quality and at different price ranges to suit your budget. All my juice recipes are created using a juicer. I usually use my blender to make smoothies or my Nutribullet which is also a blender that blends. It has all the pulp in it regardless of how much you blend it. It can’t turn into juice unless you separate the juice from the pulp.