Potato Salad

Ingredients

1 bowl of potatoes cooked, cooled and roughly chopped (I used new potatoes. I kept the skin on and scrubbed them well. To cook I steamed them for about 10-15 minutes. You could use another type of potato as well and remove the skin if you prefer.)

3-4 spring onions chopped

about a handful of fresh mint chopped

For the dressing

Juice of 1 lemon

1 tablespoon olive oil

3 tablespoons natural yogurt

Step 1: Put potatoes, spring onions and mint into a salad bowl.

Step 2: To make dressing mix lemon juice, olive oil and yogurt together in a cup. Then pour over salad.

Step 3: Mix everything together well. Enjoy some salad as part of your lunch or dinner. 

Mango Pear Carrot Avocado Smoothie

Ingredients

a few pieces of mango

1 pear chopped

1 carrot chopped

flesh of 1 small avocado

milk or water (I used oat milk)

 

 

Step 1: Put mango, pear, carrot, avocado and milk or water in nutri bullet (or alternative blender). 

Step 2: Blend until smooth. 

Step 3: Enjoy fresh! 

 

Mango and Chickpea Salad

Ingredients

1 mango chopped

1 tin chickpeas rinsed and drained

about half a cucumber chopped

1 red pepper chopped

2 handfuls rocket

about 1 handful fresh mint and coriander chopped

For the dressing

Juice of 1 lemon

1 tablespoon olive oil

Step 1: Put mangoes, chickpeas, cucumber, red pepper, rocket, mint and coriander in salad bowl

Step 2: To make dressing mix lemon juice and olive oil together in a cup. Then pour over salad and mix everything together well.

Step 3: Enjoy some salad as part of your lunch or dinner.

Mango Cucumber Rice Salad

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Ingredients

1 cup brown basmati rice

2 cups water

a few pieces of mango finely chopped

about half a cucumber finely chopped

1 handful of mint and coriander chopped

1 handful cashew nuts

For the dressing

juice of 1 lemon

1 tablespoon olive oil

Step 1: To cook the rice put rice and water into saucepan. Bring to boil, then simmer for 20-25 minutes or until all the water is absorbed. (You could also cook the rice in a rice cooker if you have one.) Allow to cool. 

Step 2: Put rice, mango, cucumber, cashew nuts, mint and coriander into salad bowl. 

Step 3: To make salad dressing mix lemon juice with olive oil in a cup. Pour over salad and mix everything together well. 

Step 4: Enjoy some salad as part of your lunch or dinner. 

 

Mango Banana Avocado Smoothie

Ingredients

a few pieces of mango

flesh of half an avocado

1 banana

1 tablespoon chia seeds (optional)

milk of your choice (I used oat milk)

Step 1: Put mango, avocado, banana, chia seeds and some milk in nutri bullet (or alternative blender)

Step 2: Blend until smooth. Add more milk if you think it is too thick. 

Step 3: Enjoy fresh! 

Butterbean and Roasted Sweet Potato Salad

Ingredients

2 medium sized sweet potatoes peeled and chopped into small pieces

1 tablespoon olive oil

1 tin butterbeans (rinsed and drained)

about half a cucumber chopped into small pieces

2-3 handfuls baby spinach and baby kale

a few pieces of fresh mint and corriander roughly chopped

For the dressing

1 tablespoon olive oil

1 tablespoon soy sauce

Step 1: Put sweet potato in baking tray with 1 tablespoon of olive oil. Mix well. Roast in oven preheated to 200 c for 15-20 minutes. Allow to cool. 

Step 2: Put sweet potato, butterbeans, cucumber, spinach, kale, corriander and mint in salad bowl

Step 3: To make salad dressing mix 1 tablespoon of olive oil with 1 tablespoon soy sauce. Then poor over salad and mix everything together well. 

Step 4: Enjoy some salad as part of your lunch or dinner. 

Carrot Avocado Apple Smoothie

Ingredients

2-3 small carrots peeled and chopped

flesh of half an avocado

1 apple chopped

a few pieces of corriander

juice of 1 small lemon

piece of ginger

water

Step 1: Put carrot, avocado, apple, corriander, lemon juice, ginger and some water in nutri bullet (or alternative blender).

Step 2: Blend until smooth.

Step 3: Enjoy fresh!