‘Cheesy’ Kale Chips

This dehydrated vegetable is so delicious and yummy and nutritious. Ingredients: 6g (1/4 oz) thyme leaves Juice of 1 lemon 6oz (2 ½ oz) yeast flakes 100g (3 ½ oz/2/3 cup) cashews or chickpeas 100g (4fl oz/1/2 cup)water 60g(2 ½ oz) kale, chopped into 5cm (2in) pieces Nutritional Nugget: Source of B12 are limited for…

Sweet and Sour Tofu

This an alternative to sweet and sour Chinese dish but with tofu, much healthier. Ingredients: 100g (3 ½ oz) carrots 1 tbsp soya bean paste 300ml (1/2 pints/scant 1 ¼ cups) boiling water 100g (3 ½ oz) fresh root ginger, sliced thinly 1 lemongrass stalk, peeled and finely chopped 10 plum tomatoes, diced ½ green…

Roasted Afghani Chickpeas

Ingredients: 1 tbsp olive oil or melted coconut oil Zest and juice of 1 lemon 1 tsp paprika ½ tsp turmeric 400g/14oz/scant 2cups Canned chickpeas, rinsed and drained Sea salt Method: Preheat the oven to 180°C/350°F/Gas 4.Line a baking sheet with baking parchment. Put the oil in medium bowl and add the lemon zest and…

Curried Cabbage with Potatoes

Ingredients: 2 tbsp plus 2 tsp olive oil or coconut oil 120g/4 ½ oz/3/4 cup peanuts 2 tbsp curry powder 3 large potatoes, peeled or unpeeled and cut in cubes 1 garlic clove, crushed 1cm/1/2 In piece of fresh root ginger, peeled and grated 1 tsp ground turmeric ½ tsp coconut sugar or brown sugar…

Friday Night Curry

Wild rice and chickpeas for the high fibre content, and the chickpeas also give a protein punch. Ingredients: 190g (1 cup) wild rice, rinsed 1 tsp olive oil 1 onion, finely chopped 2 garlic cloves, peeled and crushed 5 cm piece of fresh ginger, peeled grated 1 fresh red chilli,deseeded and finely chopped 1 red…

Macaroni ‘Cheese’ With Roasted Tomatoes

Macaroni ‘Cheese’ With Roasted Tomatoes This mac and cheese is like no other, mac and cheese it’s more plant based without the cheese. Ingredients: 6 ripe vine cherry tomatoes, halved 1 tsp olive oil A pinch of dried thyme 200g (2 cups brown macaroni pasta Pink Himalayan salt or sea salt and freshly ground black…

Zingy Summer Salad

Ingredients: 30 g/1.5 /¼ cup camergue red rice 50 g / 1 ½ oz / curly leaves kale 1 lemon juice 1 tbsp extra virgin olive oil 1 tsp sea salt ½ blood orange (optional) 25 g/2 oz pomegranate seeds 25 g/ 2 oz hazelnut (cob nuts roughly chopped) I replaced the nuts with roasted…