| SWEET SQUASH/AUBERGINE ROAST (serves 3-4) |
| This is a really succulent vegetable dish. It’s
very nutritious and simple to prepare. |
|
| Ingredients :- |
| 1 medium sized butternut squash or aubergine |
| 3-4 crushed garlic cloves |
| olive oil |
| cherry tomatoes (halved)
|
| mushrooms (sliced) |
|
| Method :- |
Slice squash/aubergine in half and scoop out
seed centre
Mix other ingredients in a bowl – use liberal amount of
olive oil!
Place squash/aubergine in a large casserole dish and cover with
dressing mixture.
Bake in a preheated oven at Gas Mark 5 for 45 minutes
Serve with brown rice and a green salad
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| ALMOND AND MUSHROOM SOUP (pepper, herbs,
pinch of sea salt) (serves 3-4) |
| This soup is more like a dip. It’s very
rich and a little goes a long way. Shiitake mushrooms are best,
with their strong garlic-like flavour. There are no specific
measurements given. Rather like ‘Floyd’, ingredients
are thrown together. Experiment! This is a ‘living’
soup! The ingredients are uncooked, so are rich in nutrients
such as B vitamins and calcium. Warming through will not destroy
the enzymes, but boiling will. |
|
| Ingredients :- |
| Organic almonds (soaked in water overnight) |
| Organic shiitake mushrooms |
| Seasoning (pepper, herbs, Bragg’s seasoning) |
| Water to blend
|
|
| Method :- |
Blend all ingredients in an electric blender
Soup can be served warmed through or cold
Serve with wholemeal bread or rice cakes
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| QUINOA AND VEGETABLE MEDLEY (servings can be varied) |
| This grain is a personal favourite of mine and
is rich in protein. It is very light and can be sprouted or
lightly cooked, prior to use. Quinoa makes a great base for
a wide range of vegetables. It’s ideal for a light lunch
or as a side dish with a main meal. |
|
| Ingredients :- |
| Cooked or sprouted quinoa |
| Spring onions |
| Cucumber |
| Tomatoes
|
| Olives |
|
Celery
|
|
| Method :- |
Place quinoa in a bowl
Chop up vegetables and mix into quinoa
Serve with a green salad
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| JACKET POTATO- The Faithful Favourite |
| The great British staple! If stuck for ideas,
go for a baked potato! There is nothing quite like the aroma
of oven baked potatoes. Ensure they are organic and remember
to eat the skins! Whilst they're cooking (1-2 hours) you can
decide on a filling. |
|
| Here are a few ideas:- |
| Soya cream cheese |
| Guacamole |
| Vegetarian chilli |
| Fake tuna mayo (see separate recipe)
|
| Hummous |
|
Grilled mushrooms
|
| Serve with salad or vegetables
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| GUACAMOLE |
| Commonly used as a ‘dip’, guacamole
is rich in Essential Fatty Acids and Vitamin E. Often accused
of being fattening, very few people become overweight solely
through eating a diet high in plant foods, unless avocados and
nuts are eating in excess. |
|
| Ingredients :- |
| 2-3 medium sized ripe avocados |
| 1 teaspoon of curry powder |
| lemon juice to taste |
| 1 teaspoon of garlic powder or 2-3 cloves of
crushed garlic
|
|
| Method :- |
Slice avocados, scoop out flesh and discard stone
Blend all ingredients using an electric blender
Serve with wholemeal pitta-bread, rice cakes or crispbreads
and salad
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| MIXED BEAN BAKE (serves 4-6) |
| This dish was created partly by accident. I decided
to see if I could turn a handful of cold, dry beans into something
edible! The result was one which is now frequently requested
by my daughter. Now that is a compliment! |
|
| Ingredients :- |
| Organic mixed beans |
| 1 large onion
|
| olive oil |
| 4 garlic cloves
|
| mushrooms
|
| black pepper |
| tomato puree |
| mixed herbs to taste |
| hot mango chutney (2 dessertspoons) |
| 2 teaspoons of tikka curry powder |
| sprigs of fresh thyme to garnish |
|
| Method :- |
Soak beans overnight (or 8 hours)
Rinse beans and cook for one hour in plenty of water
Lightly fry onion, garlic and mushrooms in olive oil
Add remaining ingredients to onion mix and stir together
When cooked, drain beans and mash!
Add onion mix to mashed beans and mush together! Lovely!
Place mixture in an oven proof dish and top with thyme
Place in preheated oven at Gas Mark 5 for 30 mins
Serve with brown rice and salad
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