Recipes

Spicy Mango and Noodle Salad

Everything in this is raw apart from the noodles and it has so much TASTE! Just 20 minutes prep time… the perfect midweek dinner.

 

Ingredients:

1 large mango

1/2 red pepper

1/2 orange pepper

1/2 red onion

1 chunk of cucumber

100g mange tout

100g sugar snaps

1 big red chilli

1 spring onion

1 handful of cashews

1 small bunch of coriander

2 tablespoon of rice wine vinegar

1 tablespoon white wine vinegar

1 chunk of ginger

2 limes juiced

2 nests of vegan/vegetarian noodles depending on preference

 

 

Method:

  1. chop red onion, peppers, cucumber and mango into long strips. Cut mange tout and sugar snaps in half. Place all in a bowl.
  2. Cover the chopped veg with the juice of 2 limes, and the vinegar.
  3. Boil the noodles till soft and allow to cool.
  4. Chop the spring onion and cashews roughly. Chop the ginger and chilli finely. Chop the coriander roughly.
  5. Add the ginger, coriander and chilli to the veg mix.
  6. Combine the noodles and the veg mix.
  7. Serve in bowls covered with spring onion and cashew!Mango salad
Recipes

Goat’s Cheese & Roasted Veg Salad

Now the sun is out why not try this lovely summery salad. Perfect for eating outside with a glass of wine.

Serves 4

Ingredients:

125g soft goat’s cheese

1 yellow courgette (green will work too!)

1 red pepper

1 red onion

1/4 of an ice-berg lettuce

10-20 plum tomatoes

1 chunk of cucumber

2 steamed beetroots

2 tablespoon of caramelised red onion chutney

1 teaspoon of oil

Salt & Pepper

Salad dressing of your choice

Method:

  1. Chop up the courgette, onion and pepper. Place them on a baking tray and mix through the oil. Roast at 180 degrees C for 30-35 minutes.
  2. Chop up the lettuce and place it into bowls. Also chop the cucumber, tomatoes and beetroots and add them to the bowl.
  3. Drizzle with your choice of dressing (or just a little olive oil and a splash of balsamic vinegar).
  4. Add the roasted vegetables when they’re ready (I like to add them warm).
  5. Dot the goat’s cheese around the bowl and then add small patches of caramelised onion chutney.
  6. Enjoy!

 

 

Recipes

Chickpea and Green Bean Salad

Serves 4 (2 if pretty hungry!)

I got back from climbing earlier and I just needed something tasty and quick which wouldn’t make me feel like I had undone all the good of exercising. This was it…

Ingredients:

250g Green beans

Half a red onion

1/4 jar of partially drained sun-dried tomatoes

1 can of chickpeas

1 can of cannellini beans

200g spinach

2 teaspoons of smoked paprika

1/4 of a lemon

1 clove of garlic

Caper berries in brine

salt and pepper

Optional – corn tortillas

Method:

  1. If you want to add crispy tortillas to this recipe just pop them in the oven on about 200 degrees C to crisp up. Remember to take them out when they are crispy! (takes between 5-10 minutes depending on whether the oven is preheated and how strong it is).
  2. Chop the red onion finely and take the tops off the green beans. Chop the sun-dried tomatoes coarsely.
  3. Steam the green beans for a few minutes to your personal preference. I like to keep them with a bit of crunch!
  4. Drain and wash the chickpeas and Cannellini beans, then pour into a microwaveable bowl. Add the chopped red onion and sun-dried tomatoes (with the oil they come in). Add a crushed clove of garlic. Squeeze in the 1/4 lemon. Mix the paprika through
  5. Cover the mixture with the spinach. Microwave for 3-4 minutes.
  6. Mix thoroughly and serve topped with a couple of caper berries and the crispy tortillas 🙂 Enjoy!
Recipes

Date and Macadamia Truffles

Really fast and tasty. Someone in yoga class asked me if I was going to try and say they’re healthy… well they’re better than eating a processed chocolate bar 🙂

Makes about 20 truffles.

Ingredients:

50g Macadamia nuts

225g Soft pitted dates

100g dark chocolate (you can use milk, but the sweetness of the dates goes well with dark)

Method:

  1. Cut the dates roughly into halves or quarters.
  2. In a food processor blitz the Macadamia nuts, if you like a crunch of nuts keep them slightly bigger, if not blitz them more finely.
  3. Add the dates and blitz in pulses until it forms a sticky dough
  4. Roll the dough into roughly 20 small balls and put in the fridge
  5. Melt the chocolate in a glass bowl over boiled water.
  6. Roll the date balls in the chocolate and put on a board or tray covered in baking parchment. Pop them in the fridge for two hours.

 

Recipes

Butternut Squash Noodles with Ginger and Soy Sauce

Fast, easy, healthy and tasty? Yes.

Serves 2

Ingredients:

300-500g Spiral Butternut Squash Noodles

2 Pak Choi

1 Red Onion

1 Red Pepper

1 Large Courgette

1 Thumb Sized Chunk of Ginger

2 Cloves of Garlic

1 or 2 Tablespoon/s Soy Sauce

Chilli Sauce

1 Bunch of Coriander

1 Teaspoon of Oil

Method:

  1. Slice the red onion into semi-circles, the courgette into circles, the pepper into thin strips and separate the Pak Choi leaves. Chop the ginger and garlic finely. Also finely chop the coriander and set aside.
  2. Microwaves the butternut squash noodles for 3 minutes.
  3. Fry in the oil the onion, garlic, ginger courgette and pepper until softening. Add the Pak Choi.
  4. Add the soy sauce and 3/4 of the chopped coriander.
  5. Mix the noodles into the frying veggies.
  6. Add as much chilli sauce as suits you.
  7. Put into a bowl and top with the remaining coriander.
  8. Enjoy!