Ingredients
1 tin of chickpeas
tahini (sesame paste)
1 lemon
olive oil
Step 1: Rinse the chickpeas in water. Then add to nutri-bullet (or alternative blender) with 2 tablespoons of tahini, 2 tablespoons of olive oil and juice of 1 lemon.
Step 2: Blend until smooth. Add some water if it is too thick.
Step 3: It should look like this when it’s done. Enjoy on bread or with vegetables. This can be kept in the fridge for up to 3 days.
Ingredients
Avocado
Banana
Cacao powder
Honey
Milk of your choice (I used coconut milk)
Step 1: Put flesh of half an avocado, 1 banana chopped, 2 teaspoons of cacao powder and 1 teaspoon of honey in the nutri-bullet (or alternative blender). Add some milk.
Step 2:Blend until smooth. Add more milk if you think it is too thick.
Step 3: It should look something like this when it’s done. Enjoy fresh.
Ingredients
Milk of your choice (I use coconut milk)
Cacao powder
Honey
Step 1: Heat 1 cup of milk in a saucepan. Do not boil.
Step 2: Add 1 teaspoon of cacao powder and 1 teaspoon of honey. Stir well.
Step 3: Pour into cup. Enjoy hot!
Ingredients
Dates
Porridge oats
Mixture of nuts (such as almonds, cashews, hazelnuts, walnuts)
Seeds (such as chia, linseed, sesame)
cacao nibs (optional)
honey
olive oil
Step 1: Blend about 15 dates with a few drops of milk or water in the nutri bullet (or alternative blender) to form a paste. Add to mixing bowl.
Step 2: Add about 200g of porridge oats, 2 handfuls of mixed nuts and 2 tablespoons of seeds to mixing bowl. Add 1 tablespoon of cacao nibs if using (these will give it a nice chocolate taste). Mix everything together well.
Step 3: Add 1 tablespoon of honey and 1 tablespoon of olive oil. Mix well.
Step 4: Transfer mixture to baking dish lined with parchment paper. Spread evenly. Bake it in oven preheated to 160 c for 15 minutes. Then reduce temperature to 110 c and bake for another 30 minutes.
Step 5: It should look like this when it comes out of the oven. Leave to cool.
Step 6: Break into pieces and store in a container. Enjoy some for breakfast with fresh berries and natural yogurt. 🙂
Ingredients
Olive oil (or alternative cooking oil)
leek (onion could be used as an alternative)
garlic
ginger
choice of spices (such as cumin, turmeric, garim masala)
celery
potatoes
carrots
parsnips
lentils (optional)
Step 1: Chop 1 leek, 1-2 stalks celery, some ginger and garlic.
Step 2: Peel and chop 3-4 potatoes, 4-5 carrots, 1-2 parsnips.
Step 3: Heat about 1 tablespoon of oil in a big pot. Add leek, ginger and garlic and cook for 2-3 minutes.
Step 4: Add some spices of your choice and cook for another 1-2 minutes.
Step 5: Add celery, potatoes, carrots and parsnips. Add enough water to cover. Stir well.
Step 6: Add some lentils (about 100g) if using. Stir well again.
Step 7: Bring to boil, then simmer for 20-30 minutes.
Step 8: Blend until smooth.
Step 9: It should look something like this when it’s done. Enjoy with some bread. This soup can be kept in the fridge for up to 3 days. Just take it out and heat it up when you want to eat.
Ingredients
Avocado
Cacao powder
Honey
Milk (such as coconut milk or almond milk)
Step 1: Put flesh of 1 avocado, 2 tablespoons of cacao powder, 1 tablespoon of honey and a little bit of milk into nutri-bullet (or other type of blender). Blend until smooth. Add more milk if you think it is too thick.
Step 2: Put in a bowl and chill in fridge for at least 1 hour. Then you can eat. 🙂
Ingredients
Spinach or kale
celery
avocado
apple or pear
liquid such as coconut milk or almond milk
green superfood powder such as wheatgrass or spirulina
Step 1: Put handful of spinach or kale, 1 stick of celery broken into pieces, flesh of half an avocado and 1 pear or apple chopped into nutri-bullet
Step 2: Add liquid such as coconut milk. Add some green superfood powder such as wheatgrass (optional).
Step 3: Blend until smooth
Step 4: When it is ready it should look something like this. Enjoy fresh!
Ingredients
Olive oil (or alternative oil)
1 onion
garlic
ginger
spices: turmeric and garam masala (you could also use other spices such as cumin, coriander, chili, curry powder)
3 medium sized sweet potatoes or potatoes
1 tin of tomatoes
coconut milk (optional)
water
mixture of red, green and brown lentils (about 400g)
spinach
Step 1: Chop onion, a few cloves of garlic and some ginger
Step 2: Peel and chop sweet potatoes or potatoes into pieces
Step 3: Heat about 1 tablespoon of olive oil in big pot. Then add onion, garlic and ginger and cook for 2-3 minutes
Step 4: Add some turmeric and garam masala (or alternative spices) and cook for another two minutes
Step 5: Add tin of tomatoes, about 2 cups of water and sweet potatoes or potatoes to pot. (You can replace some of the water with coconut milk if you wish.) Stir well
Step 6: Add bowl of lentils to the pot. Stir well again
Step 7: Bring to boil, then simmer for 25-30 minutes. Stir occasionally. Add some more water if it becomes too dry while cooking.
Step 8: Stir in some fresh spinach and it’s ready!
Step 9: It should look like this when it’s done. If you cook too much don’t worry: you can put it in the fridge or freezer and eat later.
Ingredients
Dates
Milk (such as coconut milk, almond milk)
Porridge Oats
Mixture of nuts (such as walnuts, brazil nuts, almonds, hazelnuts)
Cacao powder
Cocoa nibs (optional)
almond butter ( or other nut butter)
vanilla essence
Step 1: Blend dates with a few drops of milk in nutri-bullet to form a paste. Use about 20-25 dates
Step 2: Put date mixture into mixing bowl.
Step 3: Fill nutri-bullet with half porridge oats and half mixture of nuts. Then grind to powder.
Step 4: Add oat and nut mixture to bowl with date mixture and combine.
Step 5: Add 2 tablespoons of cacao powder. Add 1 tablespoon of cocoa nibs if using (they add a nice texture). Mix everything together.
Step 6: Add 1 tablespoon of almond butter (or other nut butter) and a drop of vanilla essence. Combine everything well.
Step 7: Form mixture into little balls and put on a plate lined with parchment paper. Cover and chill in the fridge for a few hours. Then you can eat 🙂
Ingredients
500g carton of Natural Yogurt
Porridge Oats
Bread soda
dates (optional)
seeds such as chia, linseed, sesame (optional)
Step 1: Empty 500g container of natural yogurt into mixing bowl
Step 2: Use empty yogurt container to measure two containers full of porridge oats. Add to mixing bowl
Step 3: Add 1 teaspoon of bread soda to the mixing bowl. Mix everything together.
Step 4: Chop 8-10 dates if using. Add to mixture.
Step 5: Add 2 tablespoons of seeds (such as chia, linseed) if using
Step 6: Mix everything together
Step 7: Put mixture into bread loaf tin lined with parchment paper. Bake in oven preheated to 180 c for 40 minutes
Step 8: Bread should come out of the oven looking something like this. Leave to cool. Then slice and enjoy 🙂
bia katie 