Beetroot Yogurt Dip

An easy, healthy, tasty dip to have with bread, crackers, vegetables, etc.

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Ingredients

3 cooked beetroots chopped (You can buy cooked beetroot in the supermarket. Alternatively you could cook it yourself)

3 tablespoons natural yogurt

a few pieces of fresh basil

juice of 1 lemon

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Step 1: Put beetroot, yogurt, basil and lemon juice in nutribullet (or alternative blender). 

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Step 2: Blend until smooth. 

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Step 3: Transfer dip to bowl. Enjoy this dip with bread, crackers, vegetables, etc. It should be OK in the fridge for up to 3 days. 

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Pumpkin Seed Chocolate Bites (Nut Free)

A healthy snack for work, school, travelling, etc.

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Ingredients

20-25 dates

a few drops of milk or water

3-4 handfuls porridge oats

3-4 handfuls pumpkin seeds

about a handful of cacao butter

2 tablespoons cacao powder

a drop of vanilla essence

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Step 1: Blend dates with a few drops of milk or water in nutri bullet (or alternative blender) to form a paste. Transfer paste to mixing bowl. 

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Step 2: Put oats and pumpkin seeds in nutri bullet. Grind to form a fine powder. Transfer to mixing bowl. 

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Step 3: Melt cacao butter in a saucepan over a low heat. 

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Step 4: Add melted cacao butter to mixing bowl along with cacao powder and vanilla essence. Mix everything together well. Add some milk or water if the mixture is too dry. 

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Step 5: Form mixture into little balls and place on plate lined with parchment paper (I made 14 balls from this mixture). Chill in fridge for at least 1 hour. Then you can eat. 

Vegetable Noodle Stir-Fry

An easy, healthy dinner

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Ingredients

1 tablespoon olive oil (or alternative oil)

2-3 spring onions chopped

2-3 cloves garlic chopped

some fresh ginger chopped

selection of vegetables chopped  (I used red pepper, fine beans, asparagus and baby corn. You could also use broccoli, cauliflower, carrot, mangetout, etc.)

Optional: some tofu chopped (I used Taifin tomato flavoured tofu. Plain tofu is very bland so I prefer to use flavoured tofu)

some fresh noodles (I bought these in the vegetable section in Aldi)

a few drops of soy sauce

 

I made enough for 1 person. If you are cooking for more people use more vegetables and noodles.

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Step 1: Heat olive oil in a wok. Stir-fry spring onion, garlic and ginger for 1-2 minutes. 

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Step 2: Add vegetables and stir-fry for another 4-5 minutes. 

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Step 3: Add tofu (if using) and stir-fry for another minute. 

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Step 4: Add noodles and stir-fry for a further 3-4 minutes. Season with soy sauce. 

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Step 5: Enjoy this stir-fry for lunch or dinner. 

 

Roasted Carrot and Cauliflower Soup

Roasting the vegetables brings out the flavour

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Ingredients

1 onion chopped

3-4 cloves garlic chopped

5-6 carrots peeled and chopped

1 head cauliflower chopped

2 tablespoons olive oil (or alternative oil)

1 teaspoon cumin

half a teaspoon turmeric

(You could also use alternative spices)

1 litre of water

 

This recipe makes 5-6 servings

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Step 1: Put onion, garlic, carrots, cauliflower, olive oil, cumin and turmeric in a baking tray. Mix everything together well. Roast in oven preheated to 200 c for 25-30 minutes, turning halfway through. 

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Step 2: Transfer roasted vegetables to a big pot. Add 1 litre of water. Bring to the boil, then simmer for 5 minutes. 

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Step 3: Blend until smooth. 

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Step 4: Enjoy this soup hot as part of your lunch or dinner. This soup should be OK in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

Carrot, Lentil and Coconut Soup

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Ingredients

1 tablespoon olive oil (or alternative oil)

1 onion chopped

3-4 cloves garlic chopped

some chopped ginger

2-3 teaspoons spices of your choice (such as cumin, coriander, turmeric, garim masala, chili, etc)

6-8 carrots peeled and chopped

about 200g red lentils

1 tin coconut milk

about 1 litre water

 

This recipe makes 5-6 servings

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Step 1: Heat oil in saucepan and fry onion, garlic and ginger for 3-4 minutes.

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Step 2: Add spices and cook for another 2-3 minutes.

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Step 3: Add in carrots, lentils, coconut milk and water. Stir well. Bring to the boil, then simmer for 25-30 minutes.

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Step 4: Blend until smooth.

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Step 5: Enjoy this soup hot as part of your lunch or dinner. This soup should be OK kept in the fridge for up to 3 days. Take it out and reheat it whenever you want.

 

Butter Bean Dip

This dip is a nice change from hummus

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Ingredients

1 tin butter beans

a few pieces of fresh basil

juice of 1 lemon

1 tablespoon olive oil

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Step 1: Rinse and drain butter beans. Put in nutri bullet (or alternative blender) along with basil, lemon juice and olive oil. 

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

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Step 3: Transfer dip to bowl or container. Enjoy some on bread or with vegetables. This dip should be OK in the fridge for up to 3 days. 

Banana Oat Cookies

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Ingredients

2 bananas

8-10 tablespoons porridge oats

1-2 tablespoons chocolate chips

a drop of vanilla essence

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Step 1: Mash bananas with a fork.

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Step 2: Put mashed bananas, porridge oats, chocolate chips and vanilla essence in a mixing bowl.  Mix everything together well. 

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Step 3: Form mixture into cookies and put on baking tray lined with parchment paper. I made 8 cookies from this mixture. Bake in oven preheated to 180 c for 15-20 minutes. 

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Step 4: Allow to cool for a few minutes, then you can eat!