1 pack of raspberries (Organic)
1 tablespoon of honey
1 teaspoon of chia seeds
Blend the raspberries, add the honey, stir, and then add the chia seeds, set aside in the fridge for an hour. Take out as use as topping on granola or sourdough.
A family favourite that reminds me of my late Mum with fond memories.
1 tbsp coconut oil
1 onion, finely diced
4 garlic cloves, crushed
1 red chilli, deseeded and finely sliced
1 tbsp ground coriander
2 tbsp freshly grated ginger
1 pinch sea salt
1 squash, deseeded and cubed
1 litre of stock
1 can coconut milk
1 tbsp peanut butter
30g peanuts, toasted
200g mangetout, sliced i
2 limes juice squeezed
1 tbsp tamari or soy sauce
Heat the oil in a pan. Throw in the chopped onion and sauté for a minute, then add the garlic, chilli, coriander and ginger with a generous pinch of sea salt. Cook for 5 minutes until the onions have softened.
Add Squash cubes and sauté, stirring well, for a few minutes. Pour in the stock, coconut milk and peanut butter, and bring to the boil. Pop the lid on and cook at a low simmer for 30 minutes until the squash is lovely and soft.
Heat a dry pan on the hob and toast your peanuts, frequently stirring for a few minutes.
They’re done when your peanuts turn golden brown and smell amazing.
Throw in the prawns, mangetout and beansprouts and cook for a further 4 minutes. Stir in the lime juice and tamari. Serve in bowls sprinkled with peanuts.
1 handful of Spinach
1 Apple cored and deseeded
1 lime skin peeled
thumb size piece of ginger
A few sprigs of parsley
300 ml of Coconut Water/or filter water
Blend all together, add ice if not cold enough.
60ml of syrup
3 tbsp of coconut oil, melted
1 pinch of salt
1 tsp of cinnamon
1 tsp of vanilla extract
200g of rolled oats
50g of pumpkin seeds
1 tbsp of flax seeds
100g of raisins
Preheat the oven to 150 C.
Mix the syrup, coconut oil, salt, cinnamon and vanilla in a bowl.
In another bowl, mix the oats, puffed oats, pumpkin seeds and flax seeds.
Pour the dry mix into the wet mix and stir together well.
Place on a baking paper-lined tray and roast for 35 minutes, stirring every 15 until evenly golden and crunchy.
Leave to cool, then add the raisins and place in an airtight container for 1 week.