Chickpea, black olive and turmeric shakshuka





2 red peppers, deseeded and sliced

1 small onion, sliced

2 cloves of garlic, crushed

1 tsp coconut oil

1 tin chickpeas

1 tin chopped tomatoes

2 tbsp tomato puree

3 tbsp sliced black olives

1tsp ground turmeric

1/2 tsp cumin

Salt and pepper to taste

Handful of coriander, chopped




Preheat the oven to 180 degrees.

Heat the oil in a large frying pan, add the garlic and onion. Soften. Add the red pepper and gently sauté until nearly cooked.

Add the tinned tomatoes, tomato puree and spices.

Stew for about 10 minutes until cooked. Stir in the chickpeas.

Pour in separate ovenproof dishes, make a well in the middle and crack in an egg (or 2, if you're hungry).

Bake in the oven for 10-15 minutes, until the egg white is cooked.

Sprinkle on the coriander and serve with crusty bread.


Sweet potato crusted leek tart





2-3 sweet potatoes, peeled

3-4 leeks, trimmed, washed and sliced

3 chicken breasts, chopped

juice and zest of one lemon

salt and pepper

1/4 tsp lemongrass, ground

4-6 eggs, beaten

100-150 ml almond milk


Preheat the oven to 200 C.

Slice the sweet potatoes in 1/2cm thick slices and steam for about 8 minutes, until just soft.

Rinse in cold water. Line an oiled baking dish with the sweet potato slices. You can break up some slices to fill up the gaps. 

Bake in the oven for 10 minutes.

Meanwhile, sauté the leek in a frying pan, once softened, add the salt, pepper, lemongrass and zest and lemon juice. 

Stir in the chopped chicken and sauté until cooked and the lemon juice is evaporated. Spread the mixture on the sweet potatoes.

Beat together the eggs with the almond milk and pour onto the leek mix.

Bake in the oven for 20-30 minutes, or until the egg mix is cooked.

Simple coconut curry





1 tsp coconut oil

1/2 courgette, sliced

100 g Brussels sprouts, halved

2 handfuls of green beans

1 medium onion, finely chopped

2 cloves of garlic, crushed

1 thumb size piece of ginger, peeled and grated

1 red chilli, finely sliced

Leftover chicken, turkey or chickpeas

1 can coconut milk

Salt and pepper, to taste

1-2 tsp curry powder (madras, medium, whatever you like)

1 small bunch of coriander, chopped

Cooked brown rice, to serve


Heat the coconut oil in a frying pan, add the chopped onion and garlic and cook until softened.

Add the curry powder, salt, pepper, ginger and chilli and cook for a further 5 minutes.

(If you want to use uncooked rice, now is the right time to put it on, depending on what variety you use and how long it needs to be cooked)

Add the other vegetables (you can change it up here if you like) and sauté for another 5 minutes.

Stir in the coconut milk and simmer for 15 minutes, until the veg is cooked. (don't heat the curry too high, as this can split the coconut milk)

5 minutes before serving, add the cooked and shredded meat.

Serve, sprinkled with the coriander with some rice or cauliflower rice if you prefer. Add some lime wedges for extra zing!


Stuffed double baked courgettes





2 small round courgettes, cut in half and scooped out

1 tbsp extra virgin olive oil, plus extra for drizzling

1 tsp mild curry powder

1 red pepper, cleaned and chopped

1 onion, finely diced

2 garlic cloves, minced

2 chicken breasts, grilled and shredded

1-2 tsp Ras El Hanout

1,5-2 cups uncooked basmati rice

Salt and pepper

Coconut yoghurt

Coriander and parsley (optional)


Preheat the oven to 180C.

Sprinkle the courgette halves with olive oil and dust on the curry powder. Put in an ovenproof dish and bake for about 20 minutes, until soft.

In the meantime, heat the oil in a frying pan, cook the onion and garlic until softened (about 5 minutes) and add the Ras El Hanout.

When the onion and garlic is cooking, put the rice on. 1:2 ratio in rice to water, add plenty of salt and simmer until al the water is absorbed.

Add the chopped red pepper, season with salt and pepper, and cook for another 5-10 minutes. Add the shredded chicken.

Mix the rice into the veg and chicken mix, scoop this into the courgette halves and bake for another 15-20 minutes.

Top with a dollop of coconut yoghurt if you wish and chopped coriander and parsley.

Pumpkin and pea risotto





1,5 cup risotto rice

2 tbsp extra virgin olive oil

2 onions, finely dicec

2 garlic cloves, crushed

1 small orange pumpkin, cleaned, half of it cut into wedges, half of it peeled and diced

2 cups of garden peas, defrosted

Salt and pepper

1 small bunch of fresh sage, finely chopped

1-1,5 l veg stock, hot

3 tbsp nutritional yeast



Preheat the oven to 180C.

Arrange the pumpkin wedges on a baking tray, drizzle with olive oil and season with salt and pepper. Bake in the oven for 20 minutes, turning once in between.

Heat 1,5 tbsp olive oil in a large deep pan, sauté the onion and garlic for about 5 minutes. Add the dry rice and let the oil soak into the grains for a couple of minutes.

Add the chopped pumpkin and stir-fry 3-4 minutes. (Make sure the heat is not too hot, as you don't want to burn the rice)

Add the finely chopped sage.

Add the veg stock, bit by bit. you want to submerge the rice mix every time and have soaked up the stock before adding more.

Add the peas at the end. Stir in the nutritional yeast. Serve in a bowl with pumpkin wedges.



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