Super Quick Courgetti
First spiralise 2 good-sized courgettes, and then choose how you want to transform them into a delicious lunch for 2!!
Chilli, Lemon, Ricotta & Mint
- 1⁄2 Red chilli, thinly sliced
- 50g soft ricotta
- 1⁄2 Small pack mint, leaves picked
- Zest and juice of 1⁄2 lemon
- Toss the courgetti in a bowl with the chilli, lemon juice, 3/4 of the mint, some sea salt and black pepper.
- Put onto a plate and garnish with the lemon zest, reserved mint and small dollops of the ricotta.
- 1⁄2 Bunch basil
- 4 Generous handfuls spinach
- 1tbsp Lemon juice
- 1 Clove garlic
- 3tbsp Olive oil
- 2tbsp Nutritional yeast flakes
- 12 Chopped cherry tomatoes
- 2tbsp Walnuts, chopped
- Whizz up the basil, spinach, lemon juice, garlic and olive oil in a blender.
- Transfer to a bowl and add nutritional yeast and walnuts.
- Add the courgetti and tomatoes and mix well.
- Transfer to a pan and heat through, season to taste.
Big Green Frittata
- 8 eggs
- 4 medium courgettes, roughly grated
- 1 bunch of spring onions chopped
- 2 garlic cloves
- 1 big handful of frozen peas
- A pinch of cumin
- 2 handfuls of fresh basil or parsley
- A pinch of dried oregano or thyme
- A big pinch of salt and black pepper
- 1 tbsp of coconut oil, for frying
- 1 handful of grated cheese
- Whisk the eggs together in a large bowl, then mix in all the other ingredients except the coconut oil and cheese.
- Choose a medium frying pan (that is grill friendly, no wooden handles!) and melt the coconut oil over a high heat. Swirl the pan to ensure the bottom is entirely coated.
- When the coconut oil is hot, pour in the frittata mixture and set your grill to high.
- Pop a lid on the pan, turn the heat down to medium and cook for 5-8 minutes until the base of the frittata is cooked and solid. Use a wooden spatula or tip the pan from side to side to test if the base is cooked, turning the heat down if you’re worried about burning.
- Take the lid off, scatter the cheese on top and pop under the grill until the top is golden brown – which takes about a minute. To check if it is done, give the pan a shake – the frittata should be just cooked in the middle.
- Remove the pan from the grill and allow to cool for 5 minutes, then, using a spatula to help, carefully edge the frittata out of the pan onto a chopping board and slice into four wedges to serve.
- 250g chickpea flour (also known as gram flour)
- 2 pinches of sea salt
- 1 pinch of black pepper
- 1 pinch of cumin
- 400ml water
- Olive oil for frying
- To make the pancakes, whisk together the chickpea flour, water and seasoning.
- Leave to stand overnight or for at least 30 minutes at room temperature to allow the chickpea flour to fully absorb the water. Prepare your toppings in the meantime.
- Lightly grease your pan with olive oil and set over a medium-high heat.
- Pour in about 4 tablespoons of the batter, swirl to around 12cm wide and 2mm thick (like a traditional pancake) and cook for a few minutes.
- Flip the base over (its ready when it flips over easily) and cook the other side until golden brown. Cook longer for a crisper base. Repeat to make the remaining pancakes.
- Then put on your favourite toppings and enjoy!
Chickpeas with Tomato, Parsley and Cumin Part 2
To make into a delicious, nutritious pâté, simply add the cooked and cooled chickpea mix to a blender with 3/4 cup of water and blend till the desired texture is reached.
The pâté is great on toast, in a wrap or as a dip with crudités or crackers and makes a healthy lunch box snack for kids.
Both recipes freeze extremely well.
Tofu, Bean and Vegetable Bake with Sweet Potato Ribbons (vegan)
1 head broccoli, broken into florets
1 pack baby sweetcorn
1 large handful mangetout, trimmed
1 large carrot, peeled and diced
1 sweet potato
1 block tofu – organic
1 tin organic black eyed beans
A few sprigs fresh thyme, leaves removed
2 tbsp tamari sauce
2 tbsp coconut butter or olive oil
Ground black pepper
Stir fry the vegetables, excluding the sweet potato, in a little coconut butter or olive oil for 10 minutes on low heat. Cube the tofu and add along with the black-eyed beans, thyme leaves, tamari sauce, salt and pepper and continue to stir fry until soft. Transfer the mixture to a baking dish.
Slice the sweet potato into thin ribbons and lay on top. Brush with some olive oil and place under a medium grill for 15 minutes, for a delicious crispy topping.
Serve with a green salad and steamed cabbage.
TIPS: A nutrition packed fridge clearing meal.
This is a great peeler set that adds flare and ease to many of my recipes. I used the green peeler to make the sweet potato ribbons.
A good source of protein from both the beans and the tofu. Never mind five-a-day, get your seven-a-day all in one easy to make dinner!
Oriental-Style Plum + Tomato Salad
- 1 tbsp peanut oil
- 2 tbsp rice vinegar
- 2 tsp coconut sugar
- 2 tsp tamari/ soy sauce
- 3 tbsp fresh ginger, finely chopped
- 1 clove garlic, finely chopped
- 1¼ tsp fish sauce
- ¼ tsp finely grated orange zest
- For the nori salt
- ½ sheet nori seaweed
- 1 tbsp white sesame seeds
- 2 tsp black sesame seeds
- ½ tsp crushed red pepper
- ¼ tsp sea salt
For the salad
- 800g mixed ripe tomatoes (cut large ones cut into 1 cm wedges, cherry tomatoes halved or quartered)
- 4 large, ripe plums, cut into1 cm wedges
- 100g spring onions, sliced
- 100g fresh coriander, roughly chopped
- Flaky sea salt for garnish
- To make the dressing, whisk the oil, vinegar, coconut sugar and tamari in a medium bowl. Stir in ginger, garlic, fish sauce and orange zest. Set aside for 10 mins for the flavours to infuse.
- To prepare nori salt, heat a medium skillet over high heat. Toast the nori, turning once halfway, until dry and crisp (about 1 to 2 mins).
- Coarsely tear into pieces and place in a spice grinder. Pulse in short bursts into a coarse powder. Transfer to a bowl.
- Toast white and black sesame seeds in the pan over medium heat until fragrant (about 1 min). Add the sesame seeds, crushed red pepper and ¼ teaspoon salt to the nori. Stir to combine.
- To prepare the salad, combine the tomatoes, plums, spring onions and coriander in a large bowl. Pour the dressing over the mixture and gently stir to combine.
- Transfer to a platter, season and sprinkle with the nori salt.
Roasted Broccoli With Tahini Dressing
- 1 head of broccoli
- 1 tbsp of olive oil
For the dressing
- 1 tbsp of tahini
- juice of 1/2 lemon
- 1 tbsp hemp/sesame seeds
- Cut the broccoli into florets and blanch or steam for a few minutes
- Place on an oven tray, top with olive oil and roast in the oven until slightly crispy on top
- To make the dressing, mix the tahini with the lemon juice, stir in the water to a runny consistency and pour over the broccoli
- Sprinkle with hemp or sesame seeds
Simple Courgette With Lemon
- 2 Courgettes
- 1/2 lemon, juice & zest
- 1 tbsp olive oil
- Sea salt & black pepper
Finely slice the courgettes, using a mandolin or just a knife if you do not have one.
Mix the juice of the lemon with the olive oil and evenly pour over the sliced courgette.
Plate the courgettes in our desired way and spinkle over the lemon zest, salt and pepper.
Avocado Potato Salad
- 100g baby new potatoes, scrubbed clean
- ½ tsp reduced salt vegetable powder
- ½ ripe avocado, mashed with a fork with tbsp lemon juice
- ½ tbsp fresh flat leaf parsley, chopped
- Freshly ground black pepper
- Boil the potatoes in water with the vegetable powder for 30 minutes, or until soft. Drain.
- When the potatoes have cooled, stir in the mashed avocado and sprinkle with parsley and black pepper.
MAKES AROUND 24 BALLS
- 400g sweet potato
- ¾ cup gram flour
- 1 spring onion, finely chopped
- A large handful of fresh parsley, finely chopped
- A tiny pinch of cayenne
- ½ tsp bicarbonate of soda
- ½ tsp lemon juice
- 2 eggs
- Salt and pepper
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- Preheat the oven to fan 190c and line a baking tray.
- Peel and boil the sweet potato for 15 minutes or until soft.
- Drain away the water and place the sweet potato into a mixing bowl.
- Whisk the egg and add to the sweet potato.
- Add the remaining ingredients and mix well.
- Leave mixture to set in the fridge for at least half an hour.
- Remove the mixture from the fridge and shape into balls.
- Bake for 15-20 minutes. The falafel balls are delicious hot or cold!
Chickpeas with Tomato, Parsley and Cumin Part 1
1 tbsp olive oil
2 cartons organic chickpeas
2 tbsp tomato purée
1 large handful fresh curly parsley
1 tsp cumin
½ tsp Himalayan salt
Rinse the chickpeas thoroughly in a colander. Heat the olive oil in a frying pan over medium heat and sauté the chickpeas for one minute. Lower the heat then add all the other ingredients, gently stirring them into the chickpeas for a couple of minutes. Serve over some brown rice with a green leafy salad for a quick, easy and healthy meal.
TIP: For a slightly stronger flavour – top with sundried tomatoes.
Chickpeas – an excellent source of protein as well as containing a range of minerals such as iron, zinc and magnesium. They are also a very good source of fibre.
Tomatoes – packed with lycopene, vitamin C, K, B6 and fibre.
Parsley – vitamin C, folic acid and iron.
Cumin – excellent for stimulating and enhancing the digestive system.
I would always recommend using dried chickpeas but this can be time consuming. Cartons will make the job quicker but please ensure that the cartons of chickpeas do not contain extra salt or additives.