Granola Bars

These are a very sticky and soft rather than a crunchy Granola Bar, they are vegan and filled with lots of super ingredients like goji berries and chia seeds.  I will put a few in the fridge, however I wrap most of mine individually and store in the freezer, just taking out one when I … Continue reading Granola Bars

Pimped up Tabbouleh

If you havn’t tried my easy Tabbouleh then why not!?!  This is a pimped up version, you can either make it this way from scratch, or use this as inspiration to jazz up any plain leftovers you have.  I tend to sever the plain version as a side, and this version if it’s a stand … Continue reading Pimped up Tabbouleh

Tabbouleh

This is such a versatile dish, made really simply with bulgur wheat and herbs it requires no cooking at all, just boiling water from the kettle.  It’s really important to get lots and lots of herbs, there should be equal quantities, at least, of wheat and herbs, it’s brilliant served with barbecued meat or fish, … Continue reading Tabbouleh

Greek Salad with Edamame Beans

Greek Salad with Edamame Beans

I know purists will hate me for adding beans to this salad, but I love their crunch texture and I generally have a bag in my freezer and I add them to lots of dishes.  I think they are a really easy way of upping your daily intake of veggies, but feel free to leave … Continue reading Greek Salad with Edamame Beans

No Shop Bean Stew

Bean Stew

When you can't be bothered to shop or cook this No Shop Bean Stew is so easy, it uses ingredients you will already have in the house, and you can eat it from a bowl on the sofa too! Suitable for vegetarians and vegans, yet hearty enough for any meat eating carnivore!

Butternut Squash Risotto

Rissotto

I read about Ella Mills journey through illness and self-healing through food and it resonated with me so much that I bought her first cookbook Deliciously Ella when it was published in January 2015, I then bought a copy for my sister, my niece and a friend as I enjoyed it so much.  I think … Continue reading Butternut Squash Risotto

Veg Pulp Patties

Patties

I hate waste so when I bought a juicer and realised how much was in the pulp bin I had to find a way of using it up.  I've called them patties, as I originally wanted to make a ball (reminiscent of a meat ball) but you need a flat surface in order to get … Continue reading Veg Pulp Patties

Light Vegetable Curry

Curry

This is a light curry which is great for vegans, vegetarians or meat eaters alike! You can use any root vegetables you have, and it would be great with some spinach stirred through at the end (but I didn't have any)   Ingredients - serves 4 hearty portions 1tbs vegetable oil 1 large onion 1tsp … Continue reading Light Vegetable Curry

Porcini and Chestnut Soup

If you are anything like me you buy chestnuts every year, and then come January realise you still have half a bag (or all of them sometimes) and have no idea what to do with them.  This recipe is perfect for using them up, I always have some dried porcini mushrooms lurking in my cupboard, … Continue reading Porcini and Chestnut Soup