This delicious fresh tasting courgette salad can be served hot or cold and is very tasty with barbecued chicken or meat.

A tasty nut and seed mix inspired by Yotam Ottolenghi. Delicious to add to salads and a great source of nutrients. I love his food.

This is an absolute favourite in our house. I suggest you make the dressing first and use the whole celeriac. It will keep for a couple of days when dressed and is great to have ready in the fridge.

Right now we have to make the food we have taste nice, right? So here’s one I cooked up 2 days ago which was super delicious, full of protein and loads of nutrients. Great for your gut and for your immune system. Why not give it a go?

This was very spur of the moment and turned out really well. That’s the way it is while we’re in isolation. If you need help with any recipes please do get in touch.

I have a veg box delivered on a Wednesday so I’ve got into the habit of making soup with some of the veg left in the fridge. Today’s was onions, garlic, carrots, leeks, a courgette, some frozen peas, left over Puy lentils (could be a tin).

To be honest I think this cake would have been just as good if not better without the icing. You could easily make it in a loaf tin too if that’s what you have. So tasty and light.

Inspired by Carrot Cake day on February 3rd and adapted from a Nina Olsson recipe this cake is gluten and dairy free and contains some protein and a bit less sugar. I always recommend cake is eaten as a pudding/dessert as it has less of an effect on your blood sugar.

This vegan recipe has 3 parts but is really simple to make. It takes about 40 minutes in total. It’s very popular in our house particularly with those of us that are NOT vegetarian/vegan. Really comforting hearty food that leaves you feeling truly satisfied. I can tell you it’s worth the effort. Why not give it a go?

I discovered this last time I made the squash and chickpea curry and it was so delicious I have made it every time since. Try it and let me know if you like it. Thanks

This is one of our family favourites. True comfort food for damp cold evenings. Please comment if you try it. Thanks. I love it when I know that one of my recipes works for other people as well as me!

Kale is not popular vegetable in our house and everyone is happy to eat this dish. Why not give it a try.

These little beauties started out as beetroot falafel and they have developed into vegan beetroot patties. They go beautifully with roast butternut squash and the tahini dressing just adds a little something. Why not give them a try?

I decided it was about time I stopped buying falafel and started making them. These little nuggets are the result. They went down very quickly in our house and they are great for putting in a lunchbox.

This sweet and nutty salad goes well with anything. It only takes 10-15 minutes to prepare and makes a great substitute for those of you avoiding the classic carbohydrates.

This is a delicious way to eat fresh courgettes, the olive oil marinades them and makes them tender while they retain their lovely sweet flavour. This plum sauce (Umeboshi paste) is a great vegan alternative to parmesan and still gives a tang to the pesto.

This is adapted from a Deliciously Ella recipe. It’s nutty and creamy and really filling. Quinoa is a seed and is high in protein compared to grains 4.4g per 100 and rice is only 2.7g per 100. Another awesome alternative to potatoes, rice, bread and pasta.

This simple salad will keep you fuller for longer and can replace classic carbohydrates such as bread, potatoes, pasta and rice. It has the added benefit of full of beneficial nutrients and good for your liver.

This smoothie replaces breakfast for me on days when I feel then need for something clean. That might be because I’ve eaten too much sugar or that my gut is just not feeling very happy that day. It only takes about 5 minutes to make and helps the day start with a zing.

Here’s a dessert/pudding that doesn’t pile on the pounds and helps keep your blood sugar stable, if you use 85% Green and Black’s it has the least sugar that I have found without being overly bitter.
I haven’t made it to 100% yet but if that’s what you like then go for it – your guests might not be quite so keen!

This is a wonderful healthy protein snack that is such an improvement on shop bought hummus both in taste and content. It takes about 10 minutes to make and lasts 3-4 days in the fridge. Did you know that protein keeps you fuller for longer and you are less likely to...

I had this with some friends recently and immediately asked for the recipe. It only takes 10/15 minutes to prepare and cook depending on the quantity. Savoy cabbage is in season in the colder months of the year so this is a delightful comfort food for January and February. Can be vegan, vegetarian or you could add some bacon at the start.

This one happened by accident. Hope you enjoy it. It is rich and velvety, hence the name and lovely on a cold winter evening. It is delicious on it’s own or you could serve it with mashed potatoes or sweet potatoes. Mushrooms are rich in fibre and protein and full of nutrients.

I was put off cauliflower at school when it was just a grey mushy mess.  This recipe transforms it into something so tasty you’ll want it every day.  It takes about 5 minutes to prepare and 20 minutes to cook.  It contains lots of Vitamin C  which helps with winter colds and is one of the cruciferous vegetable which are said to help with bowel health.

Roast Squash is so delicious when you allow it to caramelise.  It is packed with nutrients and is said to help the body process fats and carbohydrates. This recipe takes about 15 minutes to prepare and 45 minutes to cook.  It has loads of Vitamin A which is a powerful antioxidant and good for eye health and contains lots of Vitamin C giving you protection against infections.

A really tasty way to eat beetroot.  Beetroot contain loads of valuable nutrients which help with lots of health issues.  This takes about 10/15 minutes to prepare and 25 minutes to cook.