Using my principles of sustainable nutrition, here is a delicious recipe incorporating using more of the food we grow and reducing food waste, eating more plant-based proteins, cooking in bulk, and diversifying the foods we grow and eat. Added all together each serving of my Roasted Harissa Cauliflower and Chickpea Traybake with Herbed Spelt provides you with a whopping 19g …
Roasted Butternut Squash and Red Lentil Soup
Rather than growing a carving pumpkin, I prefer to grow squash as they’re a bit more tasty than standard carving pumpkins. I’m also all about the guts, so in this recipe I’m using the whole of the edible pumpkins, with just the inedible stalk and pumpkin bum, aka the blossom end, left for the compost bin. I keep the skin …
Burrella and Kale Pesto Pasta
It’s World Pasta Day and here’s my vegan version of burrata and pesto pasta – you could of course make it vegetarian if you aren’t 100% plant-based. Serves 5 Ingredients Method Per serving: 678kcal/ 33g fat/ 4.0g saturated fat/ 71g carbohydrates/ 9g fibre/ 19g protein
BNF’s Health Eating Week Summer Quinoa Salad
It’s the British Nutrition Foundation’s Healthy Eating Week and there are a few key health messages set out for this week: Here’s my super easy Summer Quinoa Salad recipe which incorporates all of these concepts in one dish. Serves 4 as a main Ingredients Method Per serving: 530kcal/ 29g fat/ 4.4g saturated fat/ 44g carbohydrates/ 11g fibre/16g protein
Sundried Tomato and Red Pepper Pasta Bake
This Sundried Tomato and Red Pepper Pasta Bake is so simple and yet so tasty. You could make the pasta sauce and stir it through hot pasta and sprinkle the cheese on to eat it as it is to make it every quicker, but I do like the extra texture you get from baking it in the oven. There are …
Mushrooms on Toast
This was a childhood recipe I would make it every weekend. I loved this recipe so much, but the original recipe used cow’s milk. I’ve turned it vegan by using some unsweetened soya milk and rapeseed oil in place of the butter. I still get that nostalgic feeling when eating this vegan version. I’m using mushrooms which naturally contain vitamin …
Chipotle Chilli Beans
Iron can be found in animal sources e.g. meat and fish (known as haem iron) or from plant sources e.g. beans, pulses, nuts and fortified product such as cereals and bread (known as non-haem). Serves 6 Ingredient 1 chipotle chilli 1 tbsp extra virgin olive oil 2 red onions, chopped 2 sticks of celery, diced 3 garlic cloves, chopped 1 …
Crispy Tofu with Broccoli
Firm tofu can be a good source of calcium on a fully plant-based diet if it is set with calcium chloride or calcium sulphate rather than nigari. Here’s how I love to cook my tofu. There are plenty of other vegetables you could use in this dish such as kale, spring greens, kai lan or pak choi which all contain …
Baked Rice Pudding
Iodine is a nutrient we need to make thyroide hormones. If we don’t get enough iodine in our diets it can lead to something called goitre where our thyroid glands swell up in our necks in order to increase the capture of low levels of iodine in our diets. This was a common disease in 1950’s before iodine was used …
Omega-3 Enriched Granola
Looking to increase your intake of omega-3 fatty acids when you don’t eat fish? Here’s an easy fix you can use to help increase your dietary omega-3 intake. Makes 20 servings Ingredients 100g pitted dates 30g chia seeds 30g linseeds 150g rolled oats 50g rye flakes 50g barley flakes 50g spelt flakes 100g chopped walnuts* 30g sunflower seeds 50g desiccated …