Chocolate Hummus

A healthy, tasty, high-protein chocolate spread

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Ingredients

1 tin chickpeas

about 2 tablespoons cacao powder or cocoa powder (use more for a richer chocolate taste)

1-2 tablespoons honey (use more for a sweeter taste)

a drop of vanilla essence

a few drops of water

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Step 1: Rinse and drain chickpeas. Put in nutri bullet (or alternative blender) along with cacao powder, honey, vanilla essence and a little bit of water.

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Step 2: Blend until smooth. Add some more water if it is too thick. 

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Step 3: Enjoy this hummus on bread or crackers. It should be OK kept in the fridge for a few days. 

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Butter Bean Stew

Another tasty vegetarian dinner that’s easy to make

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Ingredients

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

2-3 sweet potatoes peeled and chopped

1-2 carrots peeled and chopped

1-2 sticks celery peeled and chopped

1 tin butter beans (rinsed and drained)

1 tin chopped tomatoes

about 100ml water

2-3 handfuls baby spinach

1 teaspoon dried mixed herbs (oregano, basil, etc.)

 

This recipe makes about 3 servings

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Step 1: Heat olive oil in a saucepan and cook onion and garlic for 2-3 minutes. 

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Step 2: Add in sweet potato, carrot and celery and cook for another 4-5 minutes, stirring continuously. 

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Step 3: Add in butter beans, chopped tomatoes and water. Bring to boil, then simmer for about 15 minutes. 

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Step 4: Stir in spinach until wilted. Season with dried mixed herbs. 

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Step 5: Enjoy this stew for lunch or dinner. Don’t worry if you make too much- you can put it in the fridge and reheat it the next day. 

Roasted Butternut Squash Soup

I really like eating butternut squash but I hate peeling and chopping it. It is so awkward and time-consuming.  For this recipe I roast the butternut squash whole so there is no need to worry about peeling and chopping. Roasting it also brings out the flavour.

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Ingredients

1 medium sized butternut squash

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

about 800ml water

1 teaspoon dried mixed herbs (basil. oregano, etc.)

 

This recipe makes 4-6 servings

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Step 1: Put whole butternut squash in a baking dish. Pierce it a few times with a sharp knife. Roast in oven preheated to 200 c until tender (about 60 minutes). Leave to cool. 

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Step 2: When butternut squash has cooled cut it in half lengthways. Use a spoon to scoop out the seeds and discard. 

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Step 3: Use a spoon to separate the flesh from the skin. Discard the skin and keep the flesh. 

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Step 4: Heat olive oil in a big pot and cook onion and garlic for 4-5 minutes. 

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Step 5: Add in butternut squash, water and dried mixed herbs. Bring to boil, then simmer for 5 minutes. 

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Step 6: Blend until smooth. 

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Step 7: Enjoy this soup hot. It should be OK kept in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

 

Cauliflower and Red Lentil Dahl

A tasty vegetarian dinner that’s easy to make

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Ingredients

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

some fresh ginger chopped

2 teaspoons garam masala

half a teaspoon turmeric

1 head of cauliflower chopped

about 200g red lentils

1 tin chopped tomatoes

about 300 ml water

about a handful of fresh coriander chopped

 

This recipe makes 3-4 servings

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Step 1: Heat olive oil in a saucepan and cook onion, garlic and ginger for 2-3 minutes.

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Step 2: Add in garim masala and turmeric and cook for another 1-2 minutes.

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Step 3: Add in cauliflower, lentils, tomatoes and water. Stir well.  Bring to boil, then simmer for 20 minutes. Add more water if it gets too dry.

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Step 4: Add in coriander and stir well.

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Step 5: Enjoy this for lunch or dinner. I had it with brown basmati rice. You could also have it with baked potato, naan bread, quinoa, etc. Don’t worry if you make too much- you can put it in the fridge and reheat it the next day.

Healthy Blueberry Crumble

An easy, healthy, tasty dessert. Healthy enough to have for breakfast!

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Ingredients

About 150g blueberries

4 tablespoons porridge oats

2 tablespoons cashew nuts

2 tablespoons walnuts

1 tablespoon brown sugar

half a teaspoon ground cinnamon

a drop of vanilla essence

2 tablespoons olive oil

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Step 1: Put blueberries in a baking dish lined with parchment paper. 

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Step 2: Put oats, cashew nuts and walnuts in nutri bullet (or alternative blender). Grind for a few seconds. Oats and nuts should be roughly chopped- they do not need to be ground to a fine powder. 

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Step 3: Transfer oat and nut mixture to a mixing bowl. Add in brown sugar, cinnamon, vanilla essence and olive oil. Mix everything together well. 

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Step 4: Spread crumble mixture over blueberries. Bake in an oven preheated to 180 c for 20 minutes. 

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Step 5: It should look like this when it comes out of the oven. 

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Step 6: This crumble can be enjoyed hot or cold. Eat it on its own or with yogurt. 

Red Cabbage and Apple

This would be nice as part of Christmas dinner 🙂

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Ingredients

1 tablespoon olive oil

1 onion chopped

about 500g red cabbage roughly shredded (I used my hands to shred it)

2 apples peeled and chopped

3 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 handful dried cranberries and cashew nuts (optional)

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Step 1: Heat olive oil in a saucepan and cook onion for 2-3 minutes. 

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Step 2: Add in red cabbage, apple, balsamic vinegar and brown sugar. Stir well. Cover and cook on a low heat for 25-30 minutes, stirring occasionally. Add in dried cranberries and cashew nuts if using. 

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Step 3: Enjoy as part of your lunch or dinner. If you make too much don’t worry- you can reheat it the next day. 

Healthy Chocolate Mousse with Spices

An easy, healthy, tasty chocolate dessert

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Ingredients

flesh of 1 avocado

2 tablespoons cacao powder

1 tablespoon honey

1 teaspoon ground ginger

half a teaspoon ground cinnamon

a few drops of milk of your choice (I used oat milk)

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Step 1: Put avocado, cacao powder, honey, ginger, cinnamon and milk in nutri bullet (or alternative blender). 

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

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Step 3: Transfer mousse to a bowl or container. Chill in fridge for at least 1 hour. Then you can eat! 🙂